“I wanted to create a brand that is sexy and elegant, and which offers a holistic beauty experience second to none,” said Prof. Dr. CocoAlex Yeoh as he welcomed guests recently to his sprawling one-stop-beauty centre, Nulnu Lifestyle Mall, at 3Damansara.
Prof. Dr. CocoAlex Yeoh – the Founder of Nulnu Lifestyle Mall
The latest in the series of MIGF menu reviews saw everything from pre-dinner pampering sessions to private mini-concerts and of course a menu par excellence – all adding up to a memorable evening.
Among those Dr. CocoAlex hosted were Syarikat Pesaka Antah Sdn Bhd Director Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja’afar, Argentinean Ambassador H.E. Manuel Balaguer Salas, microLEAP CEO Tunku Danny Nasaifuddin bin Tunku Mudzaffar, McMillan Woods Global President Dato’ Raymond Liew and Berjaya University College of Hospitality COO Madam Mae S.K. Ho.
Dato’ Steve Day, Michael Hutt, H.E. Manuel Balaguer Salas, Madame Guadalupe Cernusco Cornejo, Che Puan Claire Louise Rania and Tunku Danny Nasaifuddin bin Tunku Mudzaffar
Dato’ Larry Gan Nyap Liou, Datin Caroline Gan, Dato’ Peter Yong and Datin Maylene Yong
Tunku Nasruan Adil Bin Tunku Mudzaffar and Jeslina Hashim
Tunku Kecil Besar Tunku Datuk Mudzaffar bin Tunku Mustapha, Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja’afar and H.E. Manuel Balaguer Salas
Gin Tong, Dr Jenny Goh and Datin Su Wai Fun
Su Yin, Dato’ Raymond Liew and Emeritus Professor Dr Walter CK Wong
Madame Mae S.K. Ho and Madame Guadalupe Cernusco Cornejo
A giant in the cosmetics industry, Dr. CocoAlex’s overwhelming passion and pride for his profession is infectious – traits equalled only by his ability to manage scores of outlets across the world. Not content with his Empro cosmetics empire, being the President of the Face Art Academy, the Head of Science of Art Industry Scheme Committee, and the President of the International Eyelash Designers Association, he opened Nulnu Lifestyle Mall earlier this year and in its short lifespan it has proved a roaring success.
Dr. CocoAlex plans to open Nulnu outlets across the nation and overseas
Following pre-dinner drinks and introductions by MIGF Organising Chairman Dato’ Steve Day, guests were given a personal tour of the 25,000 square foot premises by Dr. CocoAlex. Boasting over 300 services across nine distinct zones, Nulnu covers every beauty base from head-to-toe. Guests come to be pampered in luxury surroundings by skilful artisans, and stay for the warm hospitality and personalised service from the moment they walk in.
Highly stylised design elements carry through to each zone in Nulnu
Be it a manicure, massage, makeup, nails, eyebrows or hairstyling, Nulnu’s offerings are exhaustive. Dr. CocoAlex led the impressed diners around his centre, proudly explaining each zone before reaching the restaurant area where an extravagantly decked table awaited. Strewn with flowers, candles, antiques and other eye-catching items, it was an impressive showpiece.
As guests were seated, it was Chef James Chai’s turn to shine. The humble and soft-spoken chef brings over two decades of experience to the Nulnu kitchen, and oversees a menu that merges fine-dining and fusion with an MSG-free, health-conscious approach in line with the Nulnu philosophy. His amuse-bouche of melon, blue cheese, smoked salmon and sweet basil showcased this perfectly. A clean tasting, bold and bright-flavoured start to the menu, it was presented on a small skewer and quickly finished.
Chef James plating up the first course
Melon, Blue Cheese, Smoked Salmon and Sweet Basil
As plates were cleared away, the next item that arrived was a cobalt blue mocktail made with lavender, lime and sparkling water. This was the beverage paired with the first appetiser, a lychee and salmon tartare with salmon caviar. The salty pops of salmon roe and fizz of the mocktail proved to be a palate pleasing combination.
Blue Frozen Lavender Mocktail
Lychee and Salmon Tartare with Caviar
Appetiser two featured a char-grilled tiger prawn with a punchy garlic mashed potato, paired with a full bodied Shiraz that held up well to the spice. This well-rounded course led into the asparagus soup with saffron croutons – a creamy and wholesome mixture with earthy undertones.
Chargrilled Tiger Prawn with Garlic Mashed Potato
Asparagus Soup with Saffron Croutons
Next came a tart shot of melon mint lillet to cleanse the palate, paving the way for the two main courses: the first was a pan-seared tenderloin with crispy rice and chilli flakes served with a peppercorn sauce. The fiery sauce paired well with the savoury richness of the beef and produced a symphony of flavour.
Chef James explained each dish as it was served
Pan-seared Tenderloin with Crispy Rice and Chilli Flakes served with Pepper Corn Sauce
Following this was the pan-fried salmon with spinach and mashed potato, served with shallot salsa. A moist, medium-rare centre with crisp skin, the salmon went well with the intensely flavoured salsa.
Pan-fried Salmon with Spinach and Mashed Potato served with Shallot Salsa
Rounding out the menu was a puree trio of kiwi, mango and dragon fruit, served with marshmallow and deluxe gelato – a mélange of sweet and sour flavours, with a velvety ice cream to top it off. Nulnu’s specialty coffee, served over ice, also made an appearance here, adding a smooth finishing touch to the proceedings.
Trio Puree (Kiwi, Mango and Dragon Fruit) served with Marshmallow and Deluxe Gelato
Tunku Dara and H.E. Manuel Balaguer Salas both gave rousing thank you speeches at the end of the evening, noting the creative combination of flavours and impressive presentation of each dish. The ambassador in particular was impressed with the tenderloin, which he said was fully up to premium Argentine standards!
The Ambassador extended a hearty congratulations to the restaurant on behalf of the group
The evening ended on a musical note as the mic was passed around to the vocalists among the group, including Festival Advisory Committee member Dato’ Johari Abas, songbird Datin Maylene Yong and singer-turned-designer Jeslina Hashim. They each belted out classics in Italian, English and Malay respectively, earning rounds of applause from the appreciate guests.
Dato’ Johari Abas belting out Luciano Pavarotti’s O Sole Mio
Click here to read more about the restaurant, Chef James and the Festival menu.
For more photos, click here.
Sponsored by Vision KL, Festival Publicity Dinners help create and sustain the MIGF buzz throughout the Festival month. These dinners provide an excellent way for the organisers to individually recognise the professionals in each Festival Restaurant and to thank everyone involved, from the restaurant managers and service teams, to the Master Chefs and their kitchen staff