Aloft Kuala Lumpur Sentral.
Anyone who had stepped in here would have be stimulated with the colors, the pulsating energy and the vibe of the hotel.
Furnishings, lighting, decors, colors and novel use of space . It isn’t anything like any other conventional hotel.
I had my first experience of Aloft in Bangkok & had loved it ever since. It resonates well with me; it’s bold, it’s sassy and style.
Even food here adheres to the theme.
Play, feast and savour the food; Chef Steven Seow encouraged via his playful presentation and delicious food that night.
The MIGF menu of Nook in Aloft KL Sentral borders on bold creativity and playfulness. For one we sat in midst of Nook’s fanstastic decor that boasts compelling architectural features; cheery coloured glass and bright lime green padding accentuate the industrial steel columns and pillars.
There are many different facets to the Nook dining experience. You can choose to sit at one of the large tables overlooking the hustle and bustle of KL Sentral or for something more intimate, opt for one of their private booths, which I like to call it the “space pod”. 😀
Chef Steven sprang a few surprise this time. It was a first for me to inject my own syrups into a bowl of ice via syringes. And also to dug into a bowl of local ais kacang with blueberries, jackfruits, strawberries, mangoes, cubed yellow potatoes, and pinenuts.
The ice made dessert too coarse to enjoy, but I appreciate the novelty nonetheless.
When I was at the MIGF Gala Launch, I was taken back with the Sarawak Laksa that was replaced with soba instead of the usual noodles. It turned out to be a twist that worked well, for the slippery plain noodle harmonized nicely with the fragrant laksa soup.
Add half a lobster and slices of abalone and a pint of Leffe Blonde beer, it was absolutely control on my part not to ask for seconds, or thirds. Yes, please do try to pair a heady aromatic laksa soup with beer next time, it’s a bloody good match I can assure you! 🙂
Mains are the Sarawak Laksa or the Wagyu Beef Rendang, Farm Vegetables, Achar Jelatah, Tumeric Coconut Rice. Chef has cleverly swapped the beef for specifically the glutinous cheeks of the bovine, resulting in a more luxurious mouthfeel and needless to say, tender chunks of aromatic beef rendang never fails to whet the appetite.
Even as dinner commenced, the starters of Smoked Scallop Umai Sushi, Duck Confit with Pomegranate and Yogurt Sphere had hinted of a meal of inventiveness and playful twists.
I loved the smoked scallop. It’s just visually and appetite arousing, sitting prettily on a pink bolster of sushi rice with smoke swirling around it. The glass was opened to free the smoke and the scallop; oceanic sweet coupled with the lingering smoky flavour went down my throat with a murmur of pleasure. A pipet like instrument at the side allows the diner to add or omit the soya sauce.
For reservations: +603-2723 1154. Pork-Free.
On the same evening I was hosted in the duplex – The Sweet Suite at Aloft KL. Watch the video to see how it looks like – a video always depicts space, orientation and the vibe of a place better than still images! 🙂
A full post on The Sweet Suite will be up soon!
* More reviews & travel adventures : www.RebeccaSaw.com/Travel
Aloft Kuala Lumpur Sentral Hotel
No 5 Jalan Stesen Sentral, KL Sentral, Kuala Lumpur, Malaysia 50470.
For bookings or checking of rates: http://www.aloftkualalumpursentral.com/
**All pictures taken with the Sony NEX5T, no edits except resizing.