Sunday, August 4, 2013

NBrew, Midvalley review

Hey, guys!

Did you know that only about 1% of chefs and food professionals in the world uses molecular gastronomy? What is molecular gastronomy, you ask? Molecular gastronomy basically takes sciences and integrates its methods and experimental ways into the creation of food and desserts.It may seem so out of this world and would cost you a bomb to try out molecular gastronomy but believe it or not, you can actually give it a try at the latest ice-cream parlour to hit the market, NBrew.

A few Saturdays ago, I was invited for a food-tasting session at NBrew, Midvalley along with several other Nuffie bloggers. We were treated to a hands-on 'behind the scene' experience of seeing how the ice-cream was made using liquid nitrogen and a few bloggers got to try their hand at making it too!


What makes it so unique is that the ice-creams are made as per order and by made, it literally means made from scratch. The cream that is used is made from fresh ingredients and poured into a blender. During the blending process, liquid nitrogen is then added in, a cold mist merging from the mix. It was a pretty cool experience, no pun intended. Once it had cooled and consolidated into ice-cream, it is scoped out from the bottom of the bowl and served to you on a yummy crunchy house-made wafer.

That day, we got to try four of NBrew's popular and unique mix of flavored-gelato. The first was the Durian ice-cream, made from actual durian flesh.It was pretty good with a strong scent of durian evident to prove its freshness.

The Chocolate and Nuts was their bestseller unsurprisingly due to its nice balance of just-the-right chocolatey sweetness and nuttiness. And if you eat Nutella right out of the jar like I do, well, you'll love this one.
Chocolate & Nuts.

My absolute favorite was the creme brulee and not because it was made by Elie Lam, less she chances upon this post. I have a love for creme brulee and NBrew's ice-cream version just found its way onto my must-eat list. There are actual vanilla beans in the cream and topped with caramel sauce to make up for the burnt sugar that usually tops a creme brulee. With each creamy scoop you get a delicious melt-in-your mouth experience as the caramel mixes with the vanilla ice-cream.

Creme Brulee

Maker at work.

Finally to wrap up the ice-cream part of the session, we had Avocado with Gula Melaka. Avocado is actually a versatile ingredient that can be blended with chocolate for a nice smoothie or pan-fried to go with a burger. NBrew has opted to top it up with Gula Melaka and what a surprisingly unusual but good combination it made. Somehow the richness of the avocado goes well with the creamy texture of the ice-cream and the lovely drizzle of Gula Melaka brought about a nice finish to this uncommon dessert.
Avocado with Gula Melaka
To bring an end to this fun afternoon, we were given a preview of a possible addition to the menu: Salted Caramel Affogato! All of us basically salivated as the hot EspressoLab Espresso coffee was poured over a scope of Salted Caramel ice-cream right in front of us and when we dug in, you could see the delighted looks on our faces as we were treated to a sensation of cold and hot, salty, sweet and bitter all rolled into one.

I do so hope this becomes a permanent addition to the menu soon *hint,hint*

With an unique concept to ice-cream making and coffee on the side, NBrew may just become the in-place to spend your afternoons.

Thank you, Nuffnang and NBrew for the invitation!  

More information on NBrew below:

Address: F 074A Mid Valley City, Lingkaran Syed Putra 59200 Kuala Lumpur, Malaysia
Location: Same wing and floor as Cotton On and Nichii, next to Romp. 

*All comments and opinions are solely the writer's. 

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