Nozomi dessert platter

Nozomi’s dessert platter is a culinary masterpiece and pure artistry Discuss this article

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At over a metre long, when this dessert platter emerges from Nozomi’s kitchen, it commands the attention of the dining room. You can’t miss it.

It’s a striking, ethereal composition; meticulously arranged, sitting on an ice-filled trough, shrouded by dramatic billows of smoke.

Twists and shards of colourful spun sugar emerge from the smoke, as if from the pages of a Dr. Seuss book. Edible cranes perch on chocolate fondants (made from three varieties of dark chocolate and molten sea salt), perfect little scoops of exotic ice creams fuse green tea or white miso with raspberry ripple, and the whole thing comes liberally strewn with at least a dozen varieties of fresh fruit from exotic rambutan and passionfruit to garden-variety blueberries and raspberries.

And these are just the supporting acts. Nozomi shows off its Japanese DNA with the sweet maki, a selection of chocolate-dipped, coconut-infused Arborio rice rolls, stuffed with fresh fruit and raspberry jelly. These are unexpected and delightful. Initially, each element is difficult to identify, and this feels deliberate.

Everything about the dish feels made to intrigue and surprise the diner, something the chefs here have pulled off to great effect. It’s clearly a platter sized for sharing, but don’t let that fool you into not leaving room. Better yet, make a visit purely for this show-stopping dish.
QR370 (chef’s platter). Open Tue-Sun noon-4pm, 6.30pm-11pm. Nozomi, Marsa Malaz Kempinski, The Pearl-Qatar (4035 5089).

By Gerald Tan
Time Out Doha,

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