Nosh, the latest spot in the culinary melting pot that is Bangsar Baru, opened by two hot chicks, Ann & Judith, who are so passionate about their food, and desserts, that you can put on weight just by listening to them speak. We were recently privileged to have preview of the menu, albeit at 4pm. Nosh with plonk, a sure way to konk out by 6pm. For those of you whose first language is not English, (my sympathies), Nosh is slang for "FOOD". It's a remarkably versatile word, apparently, can be a verb, noun or adjective. Let's Nosh. That's good nosh. And Oh My Nosh!! Okay, that's erroneous, maybe not an adjective. Also, they (the two chicks) wanted a name that can be easily pronounced by people of all color and creed. So single syllable, no Rs, no Ls, seemed a pretty safe bet. And that, was how Nosh got its name.
Ann has a history with fondant work, for those of you who know her, so it's no surprised to see this fondant cake, not sure if it is real underneath. (for that matter, that sentence can be applied to a lot of people).
The cosy interior, with a section that can be totally cordoned off as a non smoking area. Seating capacity about 40-50 if I remember correctly.
A well stocked wine bar, with very good coffee.....and rather attentive wait staff.
The salmon mango rhapsody - Salmon, mango & salad with a lovely tangy citrus dressing. Very healthy, and if you are on a low calorie diet, I guess this could work for you.
Feta Baked Tomato Salad - As far as possible, Nosh tries to use the lovely red plump juicy Roma variety of tomatoes. However, understandably, anything imported can never be guaranteed in supply, so as far as possible, they endeavour to use it. Such a simple but excellent combo. Aragula and Feta, if they were two humans they'd be married to each other.
I Gamberetti Nel Vino Bianco. Okay, Nosh might be easy to pronounce, but not everything on the menu is. I understand Vino Bianco. Basically, tiger prawns sauteed in extra virgin olive oil infused with garlic and white wine. Hmm, lost in translation I guess, the italian name sounded so much shorter, and sexier. The tiger prawns were very fresh, and springy, and cooked perfectly.
Beef Tortellini - homemade, and filled with beef cheeks and mascarpone. Gosh, so decadent, but I could possibly only eat 2 or 3 of these because they are rather filling. I'd recommend you share this main together with something else lighter. It is very delicious though.(RM34)
My favourite, and can easily finish one portion, Pesto Basilico....(RM21)
Ribbons of Pappardelle in basil pesto sauce, topped with roasted pine nuts & parmesan shavings. Oh, so now I knows what's St Peter's Basilico is, its a pesto sauce!
Judith Sakata & Ann Lee, two seasoned pros each with their own respective impressive CV and with a decade of experience in the business.
Roasted Chicken Percik - on a bed of cous cous, with a lovely percik sauce. All thigh meat, (phew), which made for interesting table conversation. This is how the universe achieves equilibrium, there was an almost 50-50 split between the thigh and breast people. (RM29)
Sheer and UTTER decandence, Valrhona Heaven, a menage a trois of luscious home made chocolate ice cream, (from Valrhona of course),....
A tart au chocolate...if this tart was human, I'd propose to her...
And this totally sinful thing that must have plucked right out of the tree of Good & Evil, ...a molten lava chocolate cake. This platter, priced at RM32, is a STEAL, if you ask me.
Congratulations you two, on your opening, and wishing you all the very best.
Will be back soon, as I'm just around the corner. Literally.
NOSH
No 7 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur
Tel: 603-22013548
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