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Malaysian Food Blog, Travel, Diving & More

A couple weeks ago I received and invitation from Yoke May of Westin to attend Kaesler Winemaker’s Dinner. To be honest, I am not exactly a wine connoisseur, but based on my previous experience at Westin’s EEST and Yoke May’s hospitality, I know this isn’t something I would want to miss.

Kaesler Wine Dinera t the Dining Room, Westin KL
Stephen Dew from Kaesler

A little background on Kaesler:

The original Kaesler vineyards were established in 1893 by the Kaesler Family, Silesian pioneers who came to the Barossa Valley, Australia in the 1840′s and who took up the 60 acre allotment in 1891. Winemaker Reid Bosward and his partners then bought the Kaesler vineyards in 1998.

Our dinner was hosted by one of the partners from Kaesler vineyards, Mr. Stephen Dew. The six course meal with half a dozen different wines to pair was priced at RM 180, a pretty good value. For myself, haze, cumi&ciki, and eiling, it was even better cos we freeloaded, hohoho.

Hokkaido Scallop crudo, green apple sorbet, cucumber with Old Vine Semillon 2008
Hokkaido Scallop crudo, green apple sorbet

Since I’m not exactly a wine expert, I’m gonna concentrate a bit more on food. First to come was the Hokkaido scallop crudo with green apple sorbet laying on a bed of thinly sliced cucumber. It was raw, cold, but subtle and sweet at the same time. The seafood was paired with Old Vine Semilon 2008 (RM 90), a wine with a bit of grapefruit and apple taste, a good compliment.

Baby beetroot in flaky pastry, horseradish, chives; apricot and almond beignet, creamed wild mushrooms, creamed tarragon butter emulsion
baby beetroot in flaky pastry; apricot & almond beignet

Second dish of the night was apricot and almond beignet with creamed wild mushrooms and creamed tarragon butter emulsion. We were served with Viognier 2008 (RM 110), a slightly stronger red wine chilled to 18C that went really well with the creamy dish.

Next up was this pastry with a flake of gold: baby beetroot with horseradish and chives. The flaky pastry and beetroot made an interesting if unlikely combination, to be honest I found it a little odd. We had Kaesler Stonehorse Shiraz Mourvedre 2007 (RM 90) to pair with. The wine was slightly spicy but not one that’s very strong, and by the way gold didn’t actually have any taste -_-

roast lamb neck, crisp ice fish, eggplant, tzaziki, smoked bone marrow, cherry puree
eiling and the excellent roast lamb neck with smoked bone marrow

Then came the best dish of the night, roast lamb neck, crisp ice fish, eggplant, tzaziki, smoked bone marrow, cherry puree. I like how they name their dish, you don’t even need to explain what’s in it, ultimate opposite from Chinese dishes where everything is in 4 letter and you have no idea what you’re about to eat.

It was the first time I properly had bone marrow in this fashion and it was heaven! It sits somewhere in between beef tendon and foie gras, the texture was superb, and the taste, very rich and yet subtle. The Stonehorse Shiraz 2006 (RM115) gave the bone marrow a sense of balance too, oh how I miss this.

licorice port glazed braised angus beef short rib, smoked potato puree; KY & Haze
licorice port glazed braised angus beef short rib, KY & Haze

The last main dish was licorice port glazed braised angus beef short rib, smoked potato puree paired with Bogan Shiraz 2006. The wine had strong oak aroma to it and rich flavor which I liked, but I do think that the licorice kinda overpowered the beef a little. I usually prefer my beef to be only very mildly seasoned, if any.

marshmallow, citrus salad; ciki & yoke may
marshmallow, citrus salad; ciki & yoke may

Dessert was marshmallow and citrus salad with my favorite wine of the night. The sweet tasting Riestling – Rizza 2009, this wine’s perfect with the marshmallow or even just to drink by itself. The citrus though, was really super sour to the point where one bite will bring you to instant sobriety. I wonder where they got it from.

It was a wonderful dinner made better by the great company, thank you Yoke May for the invitation!

map of Westin KL

Address:
The Dining Room, Westin Hotel
199 Jalan Bukit Bintang,
Kuala Lumpur

GPS: 3.147758, 101.714591
Tel03-2731 8333

Discuss : Kaesler Winemaker’s Dinner at Westin, KL

  1. The green apple sorbet looks good but the wine looks even better! =D

  2. Huai Bin,
    haha yah, RM 180 for those food and unlimited wine!

  3. wow…nice dining experience..smoked bone marrow looks interesting…

  4. vialentino,
    Ya the bone marrow was awesome!

  5. Bone marrow rocks!! Looking back it’s logical I gained 4 kg in 2 months. Lol

  6. Haze,
    one of my successfully executed plans, now need to execute 2nd plan – “how to stop that weight gain” :X

  7. Michelle,
    don’t be! 😀

  8. larvely.. i wanna go again! can we..? pls pls pls 😛 hehe

  9. Ciki,
    Homs 😛

    becki,
    Yums

  10. wah your pictures very ze good!

  11. How can I not be? I would jump at the chance just to have this meal. 😀

  12. eiling,
    er.. cos kamera good

    Michelle Chin,
    hahaha, do it! :X

  13. KY, tell haze, if she is ideal now and wants to stop the weight gain, come and run wiv me, plus weights training – convert fat to muscle 😉 want or not.. u go ask ur woman all.. 😛

  14. cumidanciki,
    soon as we get the house renovation done, why not!

  15. Yoke May

    Hello therE!

    Thanks for the awesome write up. =)

    Watch out for more events like these!

    and congrats on the engagement. heh.

    be well,
    Yoke May

  16. Yoke May,
    heheh thank you thank you. 😀

  17. Do invite me them. 🙂

  18. jeng…will go n try…

  19. Ciki, I want I want to run all everything all! We making rock climbing wall in one of the rooms all. Can climb wall.

  20. Michelle Chin,
    haha not up tome lor

    vialentino,
    ya why not! 😀

    Haze,
    lets do it all!

  21. Beautiful food presentation. It makes the food looks more delicious.

  22. […] Living Room at Westin KL for dinner. A restaurant with quiet and relaxing ambiance (I went there for Kaesler Winemaker’s Dinner […]

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