Nobu Kuala Lumpur’s Executive Chef, Philip Leong and legendary landscape architect, Inch Lim pay homage to the Japanese Sakura with seasonal menu.
With the advent of Spring, Nobu Kuala Lumpur's Executive Chef Philip Leong and internationally-renowned local landscape architect Inch Lim is blossoming into a cross-border culinary collaboration that pays homage to the Japanese Sakura. The world-renowned Japanese restaurant (which is recognized for pioneering a new-style Japanese cuisine) joining hands together with a great-interest botanical partner hammer at a seasonal menu for stimulating your senses.
“While not straying away from Japanese techniques and Nobu’s signature ‘style’ using local and Japanese ingredients – including the Sakura flower itself - this menu is all about being a treat to the senses, much like the Sakura phenomenon is in Japan,” said Chef Philip. With its distinctive appearance and slightly sour-sweet taste producer, the Beauty Unearthed by Nobu x Inch Lim menu offering is set to become a new food fad in Kuala Lumpur.
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A Satisfied Pleasure First
Pen Shell Clam Sakura Ebi Oil and Mash Potato: A Sakura and shrimp-infused oil to whet your appetite.
