Category / Drinks
To be perfectly honest, I’m not exactly the go-to person you’d expect when it comes to the latest reviews of the hottest or the most hipster-ish cafe. In fact, I almost actively not review cafes, mostly because every other bloggers do it, and I’m more the bak kut teh and street food kinda guy.
Seraph Awaken, Klang
Well, sometimes those paths crossed, like how we ended up at one of the more interesting cafes in all of Klang Valley, right here at bak kut teh country, by the name of Seraph Awaken.
Seraph Awaken is located right across from Teck Teh, the oldest bkt joint in all of Malaysia. Like most shops around the old Klang train station area, this place has an ambiance that takes you back to the 80s, I was trying to find a radiofusion box on the wall, but alas, there wasn’t one.
ice drip coffee
What they have though, is a good selection of hand brew coffee with a good selection of beans sourced from around the globe. There are beans from Honduras, Ethiopia, India, El Savador, Guatemala, Mexico, and Columbia priced at RM 12-18 per cup.
Alternatively, there’s machine brew coffee like where you’d find anywhere – espresso, latte, americano, cappuccino, etc from RM 7-11.
coffee cube latte
The most popular choices here are those from their signature series – hibiscus coffee, Roselle coffee, coffee cube latte, and ice drip coffee.
For the afternoon, I tried their coffee cube latte, a glass of ice cubes made from coffee with a serving of chilled milk. The result is a an iced latte experience that can only be enjoyed slowly, which is quite fitting for a lazy Sunday afternoon.
hand brewed Columbian
If you’re looking for an afternoon of coffee that’s not of your usual espresso variety, head over to Klang and give this place a visit.
28, Jalan Stesen 1,
41000 Klang, Selangor
GPS: 3.042644, 101.448415
Tel: 012-290 6860
Hours: Thu-Fri, 12 noon-7 pm; Sat and Sun, 10 am-6 pm
A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino Sauro from Gattopardo Ristorante di Mare in Singapore.
This event happens from March 14-18, 2017 so you may still have a chance to participate in the last few sessions if you catch this article early enough; or of course, you can head to Singapore and visit the good chef at his home turf.
The Library at Ritz Carlton KL
The dinner happened at The Library, a dining space that has an ambiance not unlike an extensive classy private library, complete with collection of books with topics ranging from film to art and travel. We were there for fine Sicilian food this time, so I’m afraid the books will have to wait for next round.
a bit of tidbit & bread prior to dinner
We started the night with a glass of sparkling wine, some bread, and a pre-dinner amuse-bouche of salmon with caviar which I thought was perfect to get us ready for what’s coming next.
For this first session of Sicilian dinner, we were also lucky enough to be joined by His Excellency Mario Sammartino, the ambassador of Italy to Malaysia.
amuse-bouche – Ostrica
Then came the first course – Ostrica, or oyster with sherry vinegar jelly, wasabi chips, and Avruga caviar. This amuse-bouche was perfect in opening up the appetite with its refreshing taste and subtle sweetness from the oyster that is perfectly balanced with the slight salty flavor from caviar. Usage of wasabi showcase Chef Lino’s boldness in using contemporary technique and ingredients.
Sanfeletto conegliano valdobbiadene prosecco superior docg was the accompanying wine.
appetiser – Polipo
Appetizer was Polipo, or charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, and pistachio pesto.
At the first glance, I thought we were having risotto, but as it turned out it was risone, or a rice shaped pasta that was much smoother, having a more controlled taste and texture that complimented the stronger tasting octopus well.
Vigneti zabu grillo terre siciliane igt was served with this seafood dish.
entree – Capellini con Aracosta
Then came entree, in the form of Capellini con Aracosta, or angel hair pasta, lobster, seafood, and carrot.
This is a deceptively simple looking dish that is again packed with the sweetness of what the Mediterranean sea has to offer. Lobster tail & angel hair pasta are two ingredients I enjoyed, and this combination did not disappoint.
Cecchi orvieto classico toscana doc would be the accompanying Sicilian wine.
main course 1 – Manzo Australiano
There were two choices of main course.
Manzo Australiano would be the Australian wagyu with morel mushrooms and horseradish sauce. Perfectly executed with the meat in the overused “melt in your mouth” texture, but that’s the best description I could give. The sauce was thick, strong, and go surprisingly well with the red meat (this coming from someone who loves his beef with only salt & pepper).
Wine pairing – mazzei zisola sicilia doc
main course 2 – Zuppa di Pesce Gattopardo
Zuppa di Pesce Gattopardo, or the Signature Gattopardo Seafood Stew, would be the other equally worthy option. The stew is packed with several types of shellfish, prawn, as well as fish fillet. This stew is perfect in a cold rainy day, or any day actually.
Wine pairing – vigneti zabu grillo terre siciliane igt
dessert – Cassata
Dessert was a unique interpretation of Sicilian Ricotta Cheese Cake, or Cassata by Chef Lino. The deconstructed dessert was a sweet treat with some strong sourish berries that wakens up the senses a bit, which I thought was nice. We also had some chocolates to go with coffee to end the session.
Sicilian wine pairing option available
This specially curated Sicilian course dinner is priced at MYR 250 with an option of wine pairing at MYR 375 per person. Dinner is served from 7 pm but only available until 18th March 2017.
Chef Lino Sauro
The Library @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur
GPS: 3.146960, 101.715406
Tel: 03-2141 8000
Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation for Jacob’s Creek Double Barrel Wine Dinner last month, I immediately made plans to be part of the launch.
Jacob’s Creek double barrel wine dinner, the menu
The introduction for this special Double Barrel blend was held at Eight Gourmet Gala, with a rather big set up attended by media, celebrities, and people who has a bit of online real estate such as yours truly.
Brand Ambassador, Jenny Rothenberg was also present to explain what this whole “double barrel” is all about.
To put it simply, the wine (Double Barrel Shiraz & Double Barrel Cabernet Sauvignon) is matured traditionally in French and American oak barrels, before finishing it in old whiskey barrels, giving them a more complex palate.
pan seared French foie gras, Jacob’s Creek Double Barrel Shiraz
Anyway, to the dinner.
We started out with pan seared French foie gras, paired with Jacob’s Creek sparkling chardonnay pinot noir, the citrus and toasted cashew flavors of chardonnay marrying the fresh bread crust characteristic of pinot noir complimented the richness of pan seared foie gras perfectly. Most certainly a good start to the night.
white truffle pumpkin potage, wine barrel vs whisky barrel
Second course was the white truffle pumpkin potage, a thick soup that tastes like a blend of pumpkin with a hint of white truffle, which, to be honest, was not particularly very exciting for me. It was OK, but not among the best soups I’ve tried.
smoke turkey drumstick w/ Jacob’s Creek Double Barrel Shiraz & Reserve Shiraz
Next came the entree of smoke turkey drumstick, we had it with Jacob’s Creek Double Barrel Shiraz and Jacob’s Creek Reserve Shiraz. I thought the meat was handled very well, tender, juicy, and extremely smokey to a point of being spicy, which may not suit everyone, I liked it though.
That complimented the sweet red fruits & dark chocolate palate of Shiraz well. The direct comparison between the two Shiraz showcased differences due to additional treatment of finishing the wine in whisky barrel. Most agreed the double barrel version is a tad smoother.
pan seared Wagyu with Jacob’s Creek Double Barrel Cabernet Souvignon
Then came my favorite dish of the night – pan seared Wagyu (marbling grade 9). The meat is done medium rare with very little distractions in terms of finishing. It was positively satisfying, with Jacob’s Creek Double Barrel Cabernet Souvignon doing an excellent job as accompanying side kick. A good red with a fine piece of meat never disappoint.
poached lobster with truffle garlic oil
Another option for main was poached lobster with truffle garlic oil, a fine looking dish but unfortunately suffered slightly from being overly cooked in this instance. The seafood would have served as a good companion to the Cabernet Souvignon otherwise.
premium chocolate & French macaron for dessert, bok & sycookie
We ended the night with a simple dessert of chocolate & French macaron, a sweet ending to a pretty special night hosted by Jacob’s Creek. Looking forward to the next event and thanks for the invite!
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS: 3.070381, 101.609452
Tel: 017-948 8684
If there’s a Japanese food I have to choose to go with cold beer, there’ll be no doubt in my mind that it has to be yakitori, so when I got the invitation to review the offering at Torii at TTDI thanks to Kirin Ichiban, I was obviously more than happy to oblige.
After all, a premium Japanese beer with one of the higher end yakitori restaurants, you’d be foolish to not do it.
Kirin Ichiban promotion at Torii, TTDI
The reason we were here was to try the pairing of Kirin Ichiban with the dishes. Kirin is made with 100% malt, and brewed with an innovative “First Press” method by extracting the malt liquid from only the first press. Perhaps a little bit like “extra virgin olive oil” (I may be a bit off here), this is what contributes to the smoothness and premium taste.
At Torii, there’s also a promotion going on every Wednesday and Thursday night, with a glass of Kirin going for only RM 10.
veal chunk, squid tentacles, and crispy cheese beef yakitori
The restaurant is located at the inner, slightly quieter part of TTDI that isn’t plagued with crazy parking problems like some of the busier areas a couple minutes away. It is simple, elegant, and exude a very classy, fine dining feel without having a menu that is, I think, quite accessible to many of us.
broiled lobster chowder, bonded unagi & foie gras, upper thigh
Like its name suggests, yakitori is the speciality here at Torii. We tried wings (RM 8.90), squid tentacles (RM 10.90), sweet potato (RM 5.90), upper thigh (RM 6.90), rock lobster (RM 11.90), crispy cheese beef (RM 12.90), and veal chunk (RM 15.90). None of these disappoint, but if I have to pick, upper thigh, rock lobster, and cheese beef would be those you should try.
If you’re having these with beer, the chef will usually make the yakitori just a tad saltier, which really enhances the tasting experience, and Kirin with it’s crisp and refreshing taste provides excellent contrast to the strong tasting yakitori.
If you like something soupy, go for the broiled lobster chowder with crab croutons (RM 18.90) that also prepared with porcini mushroom, shallot, and olive oil. I’d love to have this on rainy days.
triple peaks – uni, amoebi, toro sushi
Perhaps surprisingly, cold beer goes rather well as a stand-in for green tea when paired with sushi. The triple peaks (RM 26.90) is a plate of three premium sushi with uni (sea urchin), amoebi (sweet shrimp), and toro (tuna belly). For under RM 30 this is not only awesome, but also provides very good value for the ingredients provided.
Then there’s Autumn risotto (RM 27.90), a deceptively simple dish with crab claw, egg yolk & asparagus. Beautifully presented and equally satisfying in the taste department. This dish would not disappoint any Italian food connoisseur.
wings, avocado de la mer, sweet potato, green tea creme brulee, nutella gyoza
Other dishes we sampled include the bonded unagi & foie gras (RM 29.90), kampachi uni jalapeno (RM 34.90), and avocado de la mar (RM 19.90). These aren’t exactly yakitori nor are they strictly traditional Japanese dishes, but they went so well with Kirin and left us wanting for more even as our stomach was filling up to the brim.
Of course, no fine dining meal is complete without desserts. For this we had green tea creme brulee with white chocolate lavender ice cream (RM 24.90) and nutella gyoza with chocolate ganache & whisky raisin ice cream (RM 24.90). I like the creativity in nutella gyoza, and while the desserts may not stand out as much as their yakitori and other delicacies, they were certainly more than decent.
Yen & hubby, KY & Haze enjoying some awesome food and Kirin Ichiban
If you love yakitori, a fan of beer, or just generally love some good food in fine dining environment without breaking the bank, this is definitely one of the places worth checking out.
Also get more information on Kirin Ichiban at their FB page at https://www.facebook.com/kirinmalaysia
18, Lorong Datuk Sulaiman 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
GPS: 3.148787, 101.629781
Tel: 03-7733 9309
While having visited Intercontinental’s buffet spread a couple times and came away impressed, we had never been to their new Japanese outfit – Tatsu. Hence, when I received the invitation from Lisa to participate in the Vina Maipo wine dinner late last month, I said yes without hesitation.
Vina Maipo wine dinner Tatsu Intercontinental KL
Vina Maipo was founded in 1948 in the Maipo Valley, renowned as the most famous wine growing region in Chile. The brand underwent an aggressive development since the year 2000 and is now the 4th biggest Chilean winery.
the selection Vina Maipo wines for the night
For the wine dinner, five different Vina Maipo wines were paired with various Japanese dishes thought up by the more than capable chef at Tatsu. It was priced at RM 280 nett per pax, a more than fair price considering the dishes and drinks offered, I thought.
sushi, sashimi, & chawamushi with Hokkaido uni
As with most Japanese course dinner, we started out with a selection of sushi, sashimi, and cucumber spider roll. The seafood was top notch, and the freshness of cucumber combined with the savoury deep fried soft shell crab worked out rather well. We had this with Vina Maipo Varietal Sauvignon Blanc/Chardonnay, Casablanca Valley. The well-bodied wine was sharp and balanced, went well with the seafood.
Next dish was steamed egg custard with Hokkaido sea urchin paired with Vina Maipo Vitral Chardonnay, Casablanca Valley. The wine carries a creamy butter texture with crispy acidity.
Himalayan salt and Sansho roast duck breast
Then came the first of our three “main dishes” in the form of Himalayan salt and Sansho roast duck breast with grilled Japanese eggplant, baby bok choy, and Haccho honey sauce. The duck breast was juicy and I thought the Haccho honey sauce gave it quite a distinct taste.
For this dish, we went up a notch on the range and had the Vina Maipo Gran Devocion Carmenere Syrah, Maule Valley. It has a good body, soft tannins and complex finish that went well with the meat.
oven baked teriyaki salmon,
Vina Maipo Gran Devocion Carbernet Sauvignon Syrah
We continued with our second “main dish” in the form of oven baked Yuzu teriyaki salmon, kani cream croquette, char kyuri cucumber, and crispy puff rice. Yuzu is all the rage these days, and the treatment of salmon with this fruit in this instance was interesting, though ultimately I found perhaps slightly forced. I enjoyed it, but it could have been slightly better.
The wine paired with the salmon was Vina Maipo Gran Devocion Carbernet Sauvignon Syrah, which has a fresh acidity that carries a long nice finish.
grilled Australian Black Angus beef, shimeji mushroom
The third main dish was the cha-grilled Australian Black Angus beef with king brown, shimeji mushroom, sweet peas, truffle oil topped with spicy mayo. An interesting dish to say the least, the beef was prepared perfectly in this instance, and those spicy mayo did go surprisingly well with the greens & mushrooms.
We had the Vina Maipo limited edition Syrah, Maipo Valley with this penultimate dish in the wine dinner course. The official tasting note says – “This Syrah rests on a sophisticated structure. In mouth tannins are ripe, elegant and the finish is smooth and persistent”. Well, I’m not one to come up with a different description, but I liked the wine!
Japanese green tea Panna Cotta, Haze, BabySumo & her big boy
Dinner was concluded with Japanese green tea panna cotta, chocolate soil, red beans, lychee jelly and vanilla bean ice cream. Quite fancy and rather beautifully decorated. The mixture of different ingredients and texture in this dessert somehow came together quite well to provide a sweet ending to this more than decent dinner.
I’d want to return to Tatsu again to perhaps try some of their more traditional fare, and if I’m looking for a good bottle of wine for a party of four, Vina Maipo is now on my radar.
165 Jalan Ampang,
50450 Kuala Lumpur
GPS: 3.159767, 101.718045
Tel: 03-2161 1111