Harper’s Bazaar (Malaysia) - - The Fashionable Life -

Delv­ing into René Redzepi’s field-to-ta­ble phi­los­o­phy, Nikola Has­san dis­cov­ers team Noma’s ap­proach to fine din­ing. I went to Noma with an open mind to con­sciously en­joy the en­tire ex­pe­ri­ence. A foodie friend had man­aged to se­cure a ta­ble on the day after my birth­day, and I took it as a sign from the gas­tro­nom­i­cal uni­verse—I had to go; it was an im­me­di­ate and re­sound­ing “yes”. As the trip neared, it also seemed like the elec­tri­fy­ing brand that is René Redzepi was be­com­ing more and more in my culi­nary radar. I re­ceived his lat­est book set as a gift, in­clud­ing an au­to­graphed copy of his pub­lished jour­nal—a fan girl was born.

It was a beau­ti­ful sum­mer evening when we ar­rived at Noma’s wa­ter­front lo­ca­tion. The hum­ble res­tau­rant and re­search fa­cil­i­ties re­side in an old fac­tory. We had the first seat­ing and were try­ing to con­trol our im­me­di­ate sense of eu­pho­ria. One of the servers ap­proached to bring us in—show time.

Upon en­ter­ing the res­tau­rant, you re­alise im­me­di­ately that the ceil­ings are low. As you walk through the en­trance, the open kitchen im­me­di­ately greets you. The kitchen crew is hud­dled to re­ceive you with a warm wel­come.

Cour­ses are ex­plained by a mem­ber of the team. It’s im­pres­sive to see that they all speak the same lan­guage. There is also an ef­fort­less flu­id­ity to their pre­sen­ta­tion. Not only have they eaten these dishes, they also truly un­der­stand the process of cre­at­ing each dish and the in­gre­di­ents that go into them. At Noma, pro­duce is at the fore­front of the menu. Lo­cally for­aged in­gre­di­ents make a melo­di­ous multi-course din­ner that also show­case var­i­ous cook­ing tech­niques through the witty pre­sen­ta­tions. Din­ing here was like eat­ing for the first time—you will be fully aware of ev­ery flavour, scent, and tex­ture. Ev­ery bite was thought pro­vok­ing and evoca­tive on so many lev­els.

As I walked out of the res­tau­rant into the star-sprin­kled sky that night, I knew right away in my heart that this ex­pe­ri­ence was one for the books. Noma is mov­ing to a new lo­ca­tion in 2017. www.noma.dk Chry­seis Tan lists her three most mem­o­rable truf­fle ex­pe­ri­ences at pres­ti­gious culi­nary des­ti­na­tions. ANTICA CORONA REALE, ITALY A true Pied­mont clas­sic and a must for all food lovers, es­pe­cially truf­fle afi­ciona­dos. The egg in co­cotte with white truf­fle is a sig­na­ture—sim­ple but so well-bal­anced and flavour­ful. www.an­ti­ca­coronareale.com


LE CINQ, PARIS Lo­cated at Four Sea­sons George V, Le Cinq is headed by three-Miche­lin-star chef Chris­tian Le Squer. The res­tau­rant brings clas­sic Parisian cook­ing into to­day’s con­text. The grati­nated onions and spe­cial spaghetti tim­bale with truf­fles are spec­tac­u­lar. Cou­pled with an ex­cep­tional wine list and a to-die-for cheese se­lec­tion, din­ner here is a real stand­out. www.foursea­sons. com/paris/din­ing/ restau­rants/le_cinq

Noma, Den­mark

For­est flavours (var­i­ous herbs) with choco­late and eggnog a n s i h p ea s, r f e s h c h e e, k el p, a n d o r e g a n o fl o w er s

Roasted bone mar­row with cab­bage and nas­tur­tium flow­ers

The sea urchin is served fresh in its orig­i­nal shell

Rich, smooth egg cus­tard, el­e­vated with fresh truf­fle shav­ings

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