Fusion at its finest at Nimbus

So what’s it like dining in the clouds? If you don’t know try Nimbus which offers 4 course dinners, given a touch of artistry by chef Fred Choong. Dishes here are a result of his experimentation, fusion at its best, and unlike French-skewed cuisines, flavours are strong and tweaked to our Malaysian palates.

To start, we had the fluffy fragrant housemade Bread with Mushroom Truffle Butter, smooth and buttery, enhanced by the light taste of truffle.

Since there we four of us, we had four different first starters – Pan seared scallop in Tom kha emulsion; Salmon and cured Yolk; Octopus and yam pudding; Chicken and escargot. In particular, the chicken treated with turmeric and lifted with salted egg yolk cream in an side sandwich of puff pastry, which was more like a biscuit, stood out for its unique pairing and flavours. But the octopus was also quite riveting, mixed with dried shrimp and chili while the tom kha emulsion was a nice change.

The second course was Egg custard with herring roe, or slippery smooth chawan mushi enriched with oyster jus. There’s also a choice of foie gras at additional cost. 

For mains, we tried the

Herb crusted lamb rack, juicy and still pink. Comes with the chef’s special sauce, tho I feel it’s already so tasty on its own as it has  a special glaze to lift the flavour.

The house signature is Prawn bisque noodle, and it’s clear to see why. Visually grabs you, the squid ink pasta absorbs the prawny broth, reminiscent of Penang Prawn Mee (Hokkien Mee). 

Mushroom and artichoke risotto and Guinea Fowl Tortellini were good too, but outshone by the other two mains. 

Fred also creates his own desserts – not often you get a chef dabbling in both savoury and sweets, but he does a great job. 

While Nimbus doesn’t claim to be fine dining, it definitely borders on fine cuisine and at RM388+/2 pax, it’s steal prices and so worth the culinary trip.

Add: 72G, Jalan SS 21/62, Damansara Utama, Petaling Jaya. Hp: 014-968 8748