Nobu x gēn 根, Penang's Combines Japanese-Peruvian style with Malaysian Flavours In a 9 Course Meal And It's Majestic

Nobu is a global brand known for their Japanese-Peruvian style dishes created by Nobuyuki Matsuhisa, in collaboration with Robert De Niro (Yes, THAT Robert De Niro). With more than 50 restaurants across the globe, Nobu’s inventiveness is key to their glamour.

For Merdeka, Nobu partners with critically-celebrated local restaurant gēn 根, Penang for a 9-course, four-hand collaboration. Nobu’s executive chef, Chef Philip and gēn 根, Penang’s Chef Johnson first planned the Merdeka project a few years ago but was held back due to the pandemic. The duo restarted the project this year and spent a few months experimenting and perfecting the menu.

Kicking off the 9-course experience was Nobu’s famous Salmon with Tartar Caviar, a small bowl of sashimi placed in a pool of shoyu with soft touches of wasabi. Expectedly, the uniqueness of this simple dish comes from the freshness of the salmon, topped with premium caviar that adds to the juiciness of the dish.

Next is the Chef’s Sushi Selection, comprises of yellowtail tuna jalapeno, oyster and sea urchin. The yellowtail tuna has a surprise twist as the jalapeno packs quite a punch that cuts through the distinct tuna taste.

We were delighted to be served Nobu’s signature offering, the Black Cod Miso. The dish arrived at our table accompanied by it’s smoky scent - that sent our tastebuds off its rails. Soy-glazed to perfection, each bite offers a rather euphoric sensation, leaving us yearning for another plate (we’re still craving for it as we speak).

Our personal main highlights of the course are the collaborative ones, especially the Chilean Seabass Aji Amarillo Sauce with Buah Kulim and jackfruit. Aji Amarillo is a classic South American sauce or paste that’s striking similar to some sauces we have here like pajeri. The addition of jackfruit and Buah Kulim gave the dish a Malaysian kick as the seabass absorbs the notes of all the flavours in the dish.

Another stand out is the Sata-Andagi, served on the pre-desserts platter. The pastry-type dessert was filled with sweet banana and sprinkled with gula apom from Sarawak. Frankly, this dish reminds us of banana cake but crunchy with a hint of kampung due to the gula apom. Personally, the Sata-Andagi would’ve been a great curtain closure to the experience - thankfully, the Natsu_No Fruit Pearls were also delightful, though couldn’t compare to the Malaysianness of the pastry.

All in all, this 9-course meal may not teach you the meaning of Merdeka, but remind you that our local flavours are versatile enough to be fused with other popular delicacies - and that realisation alone makes this Merdeka celebration a patriotic one for me.

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