I have always loved traditional cuisines and we had the opportunity to do it through Nusantao again this time in Doha. You see here one can experience the authentic traditional cuisines of Japan, China, India, the Middle East, Thailand and Indonesia. The Pan-Asian menu of the Nusantao places an emphasis on the traditional cuisine more than on novelty dishes, thus one can experience the very best of these 6 regions at the same restaurant even on the same day.
For those of you who wonder what the name of the restaurant means… Well it is actually a combination of the word ‘nusantara’ which means Archipelago. ‘Tao’ on the other hand is a Chinese word signifying way or direction –evokes the seafaring heritage of early Arab traders of pearls, gems, precious woods and spices, returning to the Gulf with luxurious goods and legendary tales. The fragrant spices at the “Sea Kitchens” of Nusantao are alive here with the rich culinary traditions and theatrical cooking techniques of the Far East.
We did want to explore all six cuisines ourselves and I thought to point out one or two vegetables I like more and then relied completely on what Mijonur recommended. From the moment I referred to what I like he knew exactly the appropriate dish suitable for us. (I am probably spelling the name wrongly) Mijonur and the rest are a group of professionals well versed on how to recommend the appropriate dishes depending on the likes of their guests. I find this incredible! We asked for different dishes in smaller portions so that in a way have the opportunity to taste as more as possible. From that point on we let the menu travel us. We did the same for wine and let the sommelier check the menu and bring us the one matching best.
While our dinner was being prepared I had the opportunity to walk towards the kitchens and watch all this theatrical cooking behind huge glasses with the busy professional chefs performing and working miracles behind their bench. It was as if I was having a trip to different spots of the Far East, in different cuisines and different restaurants at the same time. I have never come across something similar in any other restaurant I visited….and indeed I can count so many through my travelling experience.
We were asked if we preferred, to sit outside at the covered lush with tropical plants patio which looked like an oasis –something like an earthly paradise. This is how I felt the moment I stepped outside and saw all this beauty, the relaxing atmosphere, the live fire, similar to which I have never seen in my entire life! While going through the patio the soothing soundtrack carried me away for seconds to some dreamy shore in Asia. I would have preferred to sit outside but it was quite humid and warm so I decided to remain indoors which was just as good.
The interior is by all means modern and glamorous with leather textiles in colours of bronze amber and silver with flashes of turquoise. Tables are quite small and we had to add a second one to get all the different dishes we had on the table.
The menu included some Japanese Appetisers which were the Chawanmushi (foie gras, egg custard, wasabi) for 30, Mizuna salad (Mizuna leaves, Myoga ginger, Yuzu dressing) for 50, Crispy soft shell crab salad for 60, and the Ebi tempura (tiger prawn tempura, Yuzu pepper sauce) for 60. The main course was the Yuzu pepper sea bass (Japanese Yuzu citrus flavoured grilled sea bass) for 110.
Out of the “Chef’s Selection” we had the Susi and Sashimi Platter that comes in 6 pieces of Sashimi, 3 pieces of Nigiri, 6 pieces of Maki rolls for 230. (we had a smaller portion)
We had the Thai Som tam malakor appetisers (green papaya salad, peanuts for 40. Our Indonesian dish was the Gado gado salad (Kang koon, peanut sauce) for 35.
From the Chinese cuisine we had the Wok vegetables (bok choy, water chestnuts, shimeji mushroom and asparagus) for 50.
We accompanied our meal with a bottle of Luiji Bosca wine coming from Argentina for 300 that the sommelier recommended and he was so right.
For dessert we had the Mixed Fruit platter, a Mango pudding and the Nama chocolate. Each was rated 40 and all the above prices are in Quatari Riyal.
Each and every dish was exceptional, fresh ingredients and of the highest quality and taste, exactly what we expected to get out of a Four Season’s Restaurant. Everything was nicely cooked and prepared right that moment. The white wine we had was soft and well balanced with the finest taste matching with all the above we had.
If you are after the highest quality and taste this is the right spot for you. Let the menu travel you as it did to us. I highly recommend it by all means!
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