Every December, we carry our own version of Christmas with us — the loud ones, the quiet ones, the ones that felt like home before we even knew why. At NOTA, that feeling of home has always been at the centre of who we are. It lives in the way we cook, the way we serve, and the way we remember the people who walk through our doors.
This year, that feeling is travelling beyond our restaurant.
🎄 A Christmas Menu Crafted with Heart 🎄
For the first time, we’re bringing our Christmas warmth directly into your homes. The Christmas That Stays With You is our debut festive menu created specifically for home dining — a collection of dishes cooked slowly, with memory, patience, and fire, made for sharing at the tables where your own traditions begin.
“It’s the first time we’re letting this warmth leave our kitchen,” says our Co-Founder, Alexander. “We wanted people to feel the same sense of home they experience at NOTA, but in their own spaces, with their own families and friends.”
Grounded in our signature charcoal and wood-fire style, our 2025 Christmas menu brings together Modern European techniques with Asian touches — a festive collection that feels both celebratory and comforting.
🍽️THE 2025 CHRISTMAS MENU
Black Spanish Heritage Turkey
Orange-Brined • Slow-Roasted • Charcoal-Finished
A heritage bird brined overnight in orange and warm spices, gently steamed for tenderness, glazed with citrus, and roasted until caramelised. A final charcoal finish adds a quiet smokiness. Served with grilled vegetables, roasted potatoes & Christmas gravy.
Lamb Shortloin Christmas Roulade
Mousse-Stuffed • Rolled & Roasted • Charcoal Glaze
Lamb short loin is carefully trimmed and folded back into itself with a housemade lamb mousse, smoked sausage, and sweet Palermo peppers. Rolled into a tight jamon-style roulade, gently steamed, then finished in the charcoal oven with an orange glaze. Rich, tender, and served with Christmas roast gravy.
Chicken Thigh Christmas Roulade
Tender Thigh • Rolled & Roasted • Smoked Sausage & Peppers
Chicken thigh is carefully trimmed and folded back into itself with a housemade chicken mousse, smoked sausage, and sweet Palermo peppers. Rolled into a tight jamon-style roulade, gently steamed, then finished in the charcoal oven with an orange glaze. Rich, tender, and served with Christmas roast gravy.
Spiced Charred Butternut Squash
Charcoal-Roasted • Edamame Purée • Palermo Salsa
A quarter butternut squash roasted until naturally sweet, then charred over the grill for a smoky edge. Finished with an orange glaze and set over a silky edamame purée. Brightened with a Palermo pepper salsa, blueberries, and thyme–garlic herb oil.
Snowberry Cold Brew
Strawberry Black Tea Cold Brew • Rosemary
Black tea cold brew topped with a soft strawberry foam, think strawberry milkshake meets tea. Light, floral, and lifted with a hint of rosemary.
Nutcracker Pistachio Latte
Espresso • Pistachio Foam • Crushed Pistachios
Espresso and fresh milk blended with a smooth pistachio foam, finished with crushed pistachios. Creamy, nutty, and quietly festive.
Our Head Chef, Jack Yeoh, built this menu around memory and the sensory warmth of the season. “The smell of oranges on our hands, kitchens lit late into the night, dishes made slowly for the people you love — we wanted to honour that feeling,” he shares.
We designed this menu for Malaysian hosts and families in mind — generous portions, reheat-friendly formats, and flavours crafted for comfort. Our goal is simple: to bring the spirit of our kitchen into your home, where your own Christmas stories take shape.
And if you prefer to celebrate with us in person, our festive menu is also available for dine-in across all NOTA outlets.
Pre-Order Period: 25 November – 10 December 2025
Available for home delivery: 1 December 2025 – 6 January 2026
Available for dine-in: 11 December 2025 – 6 January 2026
Pick-Up Locations:
• NOTA Kota Kemuning
• NOTA Setia Alam
How to Order:
WhatsApp: +60 17 489 1189
Instagram: @nota.kl
Email: hello@notakl.com
Limited quantities available. Early reservations are recommended.