Rich, Flavourful, Colourful - All About Our New Menu at NOTA Cafe Kota Kemuning
"Food for the body is not enough. There must be food for the soul."
- Dorothy Day
If you’ve been following us for a while, you’d notice the team at NOTA is a hungry one, a group that leans into change and never-ending learnings. After 1.5 years since our doors first opened here in Kota Kemuning, we have been tweaking our menu based on the feedback we received from our guests, revising the flavor profile of our food and experimenting with new creations. All in the name of sharing the little pleasures that bring us joy (good food, good drinks, good company) with our guests, our community.
This month, after months of planning and testing, we’ve finally revealed our new menu, here’s the story behind our new menu.
Contemporary brunch by day and
refined, hearty plates & steaks by night.
Our head chef, Jack, came up with this menu a few months back, with the simple idea of bringing something different to the Kota Kemuning neighborhood, showcasing the beauty of honest cooking from scratch and bringing more colorful elements to the table.
“I realised there aren’t a lot of restaurants serving seafood, or European classics in this neighbourhood. I was thinking, how about serving both?” - Chef Jack, Head Chef of NOTA
We pride ourselves as a cafe restaurant serving refined contemporary brunch, with a Japanese touch. Our kitchen specializes in creating modern European dishes infused with a Japanese flair, sourcing quality Japanese ingredients and supporting local produce.
Centered around our Charcoal Oven
Quoting from our fellow chef from Singapore, Sam Chablani, "No burn, no taste". Juggling charcoal of different characters, some for the heat, some for the aroma, our chefs are trained to control the charcoal oven that makes the entirety of our menu. This adds flavour and dimension to the ingredients, elevating the overall profile of our dishes.
Up to 90% of our dishes go through our charcoal oven.
Made from scratch
The base of our dishes are made from scratch in our kitchen. We bake our own breads, fillet and dry-cure our own fishes, create our own brine, marinators and all our sauces.
New Coffee Bean Selection - Daily Dose & Seasonal
Since our conception, we’ve been serving medium roasted beans with a fruity flavour profile. Our new menu now features an upgraded coffee selection. On top of alternative milk options, guests are now able to select from two different beans based on their preference:
- Daily Dose:
- Medium dark roast coffee beans
- Flavour profile: Caramel, nutty, chocolate
- Seasonal beans:
- Light to medium roast beans
- Flavour profile: Floral, fruity, winey
List of Featured Dishes Recommended by our Team
1. Brunch: NOTA’s Big Brekkie
Start your day eating breakfast like a king! One of our guests’ current top favourite: indulge in the perfect morning combination of two eggs prepared just the way you like them. Accompanied by our homemade country bread, crispy wedges, homemade chicken bratwurst, and charcoal-grilled smoked chicken ham, this platter has been long overdue on our menu and we’ve finally included it!
2. Small Plates: Baked French Brie with Apricot Chutney
There’s no such thing as order envy here at NOTA. We have plates designed to share, which means everyone on the table will get a wedge of this delicious whole baked brie with apricot chutney! Accompanied by the vibrant flavors of tomato basil bruschetta and a medley of seasonal fruits, each bite is a refreshing contrast. And who doesn’t love cheese?
3. Salad: Chirashi Poke Bowl
Drawing inspiration from our signature Salmon Avocado Salad, our new Chirashi Poke Bowl features diced Norwegian fjord trout, Japanese octopus and avocados.. Whether you prefer the gluten-free, protein packed soba or the crispness of a salad, this bowl is ideal for health-conscious diners or those in search of a portion-friendly choice. Not to mention, it is too colorful to miss a photo with it.
4. Grains: Seafood Scoglio Risotto
A new addition that’s not to miss is the Seafood Scoglio Risotto if you love the taste of the ocean. Made from our own homemade seafood broth, the base is created from an assortment of seafood, including Boston lobster shells, cooked and reduced for 8 hours.
This dish is served with black tiger prawn and Japanese octopus.
5. Pastas: Carbonara Cacio E Pepe
Presenting our rendition of the timeless carbonara - cacio e pepe, an Italian classic that pays homage to simplicity. We do it the traditional way, with eggs and cheese. The absence of cream allows the robust flavors and aromatic nuttiness of the cheese to shine through, resulting in a bolder taste with less milky undertones. A beloved choice among our returning guests and a certified thumbs-up by the kids, this dish has also seamlessly transitioned from our previous menu to our current one.
6. Mains & Proteins: Angus Beef Steak
This is for meat lovers. Lightly kissed by salt, our Angus beef steak is designed to preserve its intrinsic natural flavours and the smokiness from the charcoal oven. All our steaks go through the charcoal oven as this cooking method ensures the meat is both succulent and infused with a delightful smokiness. Served with our homemade shiitake-glaze. We understand that steak preferences vary. On top of choosing your preferred meat doneness, we also offer prime cuts, from Striploins to Tenderloins. Ask our hosts about it when you drop by!
Good food feeds the soul, kindness is sunshine where virtue grows.
Through honest cooking and warm hospitality, we want to create a comfortable, homely dining experience where we can be generous givers. Whether it's food or service, our desire is for every guest entering NOTA's doors to experience a sense of belonging, embracing unconditional affection.