At NOSH, one has dessert. And then dessert. And more dessert. This cosy little spot in Bangsar Baru is dedicated to making decadent sweets pretty enough to entice those on a diet.
For the Autumn/Winter season (September to November 2013), NOSH offers 10 desserts that boast Asian and Western touches in harmony. rif and I tried them all last week and picked out our favourites. :)
Caffe Caffe was a composition of espresso black jelly, topped with rich latte ice cream and laced with Kahlua for an extra kick. I liked the bittersweet flavour of the jelly, which went well with the ice cream.
Berry Harvest was a pretty display of Grand Marnier infused berries and rich custard cream on a fluffy base of green tea cake. The cream was rich yet balanced with the tangy-sweet nature of the berries, while the green tea helped offset the overall richness of this dessert.
Mont Blanc comprised dark chocolate and rum gateaux with rich chestnut cream, topped with chocolate dusting and a pretty touch of gold leaf. Unlike the one I had at The Loaf, this was quite a delight to tuck into.
I had a sneak preview of the Caramelized Pumpkin Panna Cotta when I dined at NOSH a few weeks back. It was quite good then, but Maggie the pastry chef has since refined the recipe and it now tastes even better! That is, if you like pumpkin. The initial version was more panna cotta than pumpkin, but this one has a stronger pumpkin flavour while retaining the essence of a panna cotta.
Another favourite of mine was the Earl Grey Chocola Gateaux– rich, fudgy and bittersweet from the tea. This is definitely meant for sharing, unless you want to OD on chocolate. NOSH uses valrhona by the way.
Goma Macha Rhapsody was a delicate stack of black sesame wafers, green tea mousse and red bean. Almost too pretty to eat. But I’m a food kraken so I ate it anyhow. This was possibly the most Japanese of all the desserts – ideal for those looking for something light to end the night with.
The Talam Tango was more my kind of dessert. Like the Pandan Delight, this was a good representation of our local Kuih Talam which I happen to enjoy eating with Kopi O kau. NOSH did it in the form of a pandan coconut panna cotta with coffee jelly and salted palm sugar.
Next came the Spiced Orange Tea Cake, a rich citrus butter cake with essence of spiced tea. Topped with a generous mound of almond ice cream, this was akin to spotted dick pudding but lighter and with more refined spots. ;)
Apple Cheese Tart features warm cinnamon apple slices with cheese mousse and nutty crumble. Traditionalists might find this a blasphemy, but I quite like how it is served this way; deconstructed.
One of my favourites is the Peanut Butter Heaven because it’s peanut butter. And chocolate. And cheese. That’s probably 3 days’ worth of gym time but you’d be a fool to say no. Come to think of it, it’s better to say ‘no’ when you’re eating with me because then I get this all to myself. :D
Pricewise, you can have 2 selections for RM29 or opt for 3 selections for RM41.
I’m quite familiar with the main courses at NOSH – I eat here at least once in two weeks. Often more. I also have a preferred spot (near the dessert counter) so don’t attempt to fight that spot from me. I might beat you up.
That night, I stuck to my regular orders for dinner; beef tenderloin with potato gratin, nosh rack, and smoked salmon salad. All were good because the kitchen knows just how I take my beef, lamb and pasta. I think that’s partly why I always return. NOSH knows how to take care of regular customers and I like being taken care of.
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