Beefing up with Chef Natt at Nipah

The diminutive Chef Natt (Natsasi Noo-in), a Thai lady butcher and beef ambassador for Meat & Livestock Australia, is at Nipah, showcasing her culinary mastery of beef and lamb. And it’s not just about prime cuts of meat, but those secondary cuts that are trending among chefs now.

The chef is committed to quality, sustainability and zero-waste cooking, ensuring that every cut – from ribeye to shank – is transformed into something delicious.

So right off at the dinner buffet, the golden crumbed and deepfried Lamb Loin Larb landed on my plate, delivering a tasty meat ball infused with herbs and chilli.

The Beef Rump Carpaccio with jaew dressing was subtly Thai; the Braised beef with Rice Noodles was unusual. So was the Braised Lamb Shank in Soy Sauce with Salted Egg Yolk.

Beef Topside Gaeng Om (Thai herbal beef Curry) channeled muted Thai flavours while the Australian Beef Brisket was sliced up like prime beef and served with roast gravy and mushroom sauces.

I liked the Grain-fed Picanha Steak with Makwaen Jaew Sauce and sticky rice, and the Braised Beef Short Ribs Salad with pomelo and mint. The Smoked Beef Brisket, Cherry Tomato and Burrata Cheese was popular, as was the Thai beef salad.

There’s also Tom Saap, a clear soup with Australian Osso Buco & Wild Mushrooms.

While the star of the buffet is Australian beef and lamb, there are the chilled seafood, crab curry, Stirfried Prawns with Pattaya Sauce and other dishes.

Two Thai desserts stand out – Chef Natt’s Mango Sticky Rice Trio, and Bun Loy (glutinous rice balls) in Coconut Milk with Salted Egg Yolk.

Chef Natt is the Chef Proprietor of Lady Butcher, her restaurant in Nonthaburi, outside Bangkok.

Her dishes are in a buffet dinner at Nipah restaurant from 25 to 28 June, followed by a semi-buffet brunch at Étoile on 29 June. It’s RM198 (adults) and RM99 (child). At Etoile it’s RM158 and RM79. Please contact +60 12-583 5319 via WhatsApp or email dineateqkl@kul.equatorial.com