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Category / Cocktail

When it comes to places to wind down and have a glass of alcoholic beverages or two, we are certainly spoiled for choices in Klang Valley. However, if you are looking for a comfortable spot with a good selection of wine and proper food, suddenly there aren’t many choices anymore. For those around Kuchai Lama area, however, there’s C Chateau Cafe and Wine Bar.

C Chateau wine bar at Kuchai Lama
C Chateau wine bar at Kuchai Lama

C Chateau Wine Bar is situated at the row of shops facing Dynasty Garden Condominium at Kuchai Entrepreneurs Park, with usually a better parking situation compared to the rest of the commercial area.

selection of wine at C Chateau wine bar
selection of wine at C Chateau wine bar

Inside, the restaurant is tastefully decorated and carries a good selection of wine both from old and new worlds at a reasonable price point. Additionally, there is also an in-house bartender who shakes up your favorite cocktails for those who prefer your drink to be a little fancier. This is however, not a yumseng beer place.

On Saturdays, there will also be a live band singing at a small stage set up by the side of the restaurant, giving the place that extra soothing ambiance.

v
white, red wine, butterfly cocktail, gin & tonic

For our visit, we tried a glass of their red & white wine as well as a butterfly cocktail and a classic gin & tonic, both concocted up by the friendly bartender, a friend whom I’ve known since before the turn of the millennium via this little old computer program called IRC that some of you old farts might remember.

Interestingly though we only manage to meet up in real life earlier this year, and yes I can vouch for her cocktail making skills.

iberico short ribs, baked protobello mushroom
iberico short ribs, baked portobello mushroom

While drinks and mood are pretty good at C Chateau, what about food?

Well, for that they have a relatively small but sufficient menu created by a young chef who has a pretty creative touch in his dishes.

We sampled four different dishes for the two of us, starting with the Fantastic Iberian, slow Iberico short ribs with special spices rub, and burnt lime. The dish was well cooked with meat easily peeled off the bone, while just  a tad salty and strongly seasoned if you eat it as it, it was perfect to go with wine for sure.

New Zealand lamb rack, Vietnamese spring roll tempura
New Zealand lamb rack, Vietnamese spring roll tempura

Another meat dish we had was Rack and Ruin – or pan seared New Zealand lamb rack served with infused Chinese wine risotto. I thought the risotto was rather interesting, utilizing Chinese wine to add a different dimension to the rice that was prepared al-dente style. It was quite a unique taste that I find myself gravitates towards.

Our favorite though was the Vietnamese Spring Roll Tempura, a mix of sweet corn with spring roll ingredients and a prawn tempura wrapped in Vietnamese spring roll sheet resulted in an explosion of freshness and crunchy delight. You should absolutely try this.

our dinner with dessert of homemade cheese cake
wine, dinner, and dessert of homemade cheese cake

Last but not least, Bello Mello, or baked portobello with tomato salsa and pickled onion, should satisfy anyone who loves mushroom.

While they don’t exactly have a proper dessert menu, the homemade cheesecake we had at C Chateau was quite delightful.

Overall this is certainly a competent restaurant and a wine bar with pretty good ambiance worthy of checking out, especially for those who wants to have a relaxing evening enjoying some tasteful alcohol without hearing the constant “YUM SENG” from your neighboring tables.

map to C Chateau cafe and wine bar

Address:
C Chateau Wine Bar
No 14, Jalan Kuchai Maju 9,
Kuchai Lama, 
Kuala Lumpur
GPS: 3.089199, 101.686731
Tel: 012-929 0108
Hours: 11am to 2am

A few weeks ago I was invited to have a little food tasting session at Holiday Inn‘s bar and restaurant by the name of The Mix.

Prior to this occasion, I’ve only been to Holiday Inn to pick up my brother in law, who stayed there a few times. The hotel’s official name is Holiday Inn Kuala Lumpur, though it is actually situated at Glenmarie, Shah Alam, over a dozen kilometers away from the KL/Selangor border. Then again, KLIA isn’t in KL, so why not?

The Mix, at Holiday Inn Kuala Lumpur, Glenmarie
The Mix, at Holiday Inn Kuala Lumpur, Glenmarie

One of the good things about hotels in areas like this is that there’s always plenty of parking, and more often than not, they’re outdoor and free. A short walk to the far side of the hotel you’ll find The Mix, a pub with a well stocked bar and a full kitchen.

Our mission was to sample some of their dishes, though we did have a few drinks just for good measures.

The Mix is pork free, but like most hotel premises that also serve alcohol, it is not strictly halal.

Osso Buco style lamb shank, stuffed mushroom, waikiki salad
Osso Buco style lamb shank, stuffed mushroom, waikiki salad

We started out with a waikiki salad (RM 22) and stuffed mushroom (RM 25). The salad came with chunks of ahi tuna, tobikko roe and mizkan ponzu which makes for good refreshing start.

Stuffed mushroom has cream cheese, cannellini beans, walnut, and olive. A dish that’s probably best consumed while warm. I didn’t find it particularly great after waiting for too many pictures to be taken by too many people after. Oh well.

Osso Buco style lamb shank (RM 50) marks the first of many main dishes we tried. There’s shallot risotto, spinach, and rocket salad as well. The lamb shank was tender and tastes pretty good as well. If you’re a small eater, sharing is advisable.

lemon grass lamb, one of my favorites of the night
lemon grass lamb, one of my favorites of the night

One of my favorite dishes of the night was the lemon grass lamb (RM 45) that could probably use a more exotic name. The dish came with brown rice and pumpkin curry accompanying three pieces of lamb cutlet that were perfectly seared. Seasoning for the dish was perfect, and I just couldn’t get enough of the pumpkin curry, was so good!

At RM 45, this dish provides pretty good value as well.

balsamic glazed short ribs, ryu (black cod), beef negimaki
balsamic glazed short ribs, ryu (black cod), beef negimaki

Balsamic glazed short ribs (RM 50) came with butter-braised garlic, onions, zucchini and beans. It was pretty decent but I secretly wished that it was pork ribs instead.

Ryu (RM 55) is what’s in the menu entry for fried black cod with shitake and eryngii mushroom, as well as boiled potato and vegetable. Cod can never go wrong, and this version did not disappoint either, though serving size isn’t nearly as generous as the lamb dishes.

Beef negimaki (RM 25) is the chef’s interpretation of east meets west. The beef drenched in dashi soya sauce, then all rolled up with some asparagus. A side of curious looking tempura accompany the red meat. A pretty interesting attempt, but one that may need a bit of refinement, I find the beef a tad too tough, and the tempura not matching real well.

coconut chicken strip, Gerard Bertrand merlot, rendang pizza
coconut chicken strip, Gerard Bertrand merlot, 2 De Quase pizza

Coconut chicken strip (RM 15) though, makes for excellent beer food. The poultry coated with coconut before being deep fried and served with honey soya dipping. It was  quite a treat!

The Mix served quite a selection of pizza, and we tried “2 De Quase” (RM 30) – a combination of half masala chicken with spicy red sauce, mozzarella cheese topped with cilantro and garlic prawns with herbs. I’d say the combination works pretty well, we enjoyed the pizza.

masala pasta, Jivara indulgence, raspberry Rhubard almond crumble
masala pasta, Jivara indulgence, raspberry Rhubard almond crumble

For pasta lovers, there are also a few selections to choose from. Our masala pasta (RM 35) would please those who likes pasta with a kick, again, a dish best consumed warm.

For desserts, there’s raspberry rhubard almond crumble (RM 30) and Jivara indulgence (RM 30), a rich chocolate fudge sponge layered with salty crusty bites and topped with milk chocolate peanut cream mousse. I have to say that I didn’t try them due to limited stomach space, but those who reacted positively.

The Mix’s kitchen proved to be quite capable in serving up more than decent dishes for the most part, and at good value as well. The two cocktails we tried did not disappoint either. For those who’re around the area, this place is quite a decent watering hole.

direction to Holiday Inn Kuala Lumpur, Glenmarie

Address:
The Mix
Holiday Inn Kuala Lumpur
1 Jalan Usahawan U1/8,
Seksyen U1, 
40250 Shah Alam, Selangor
GPS: 3.094189, 101.577201
Tel: 03-7802 5200

A few weeks ago we were invited to sample some drinks and food at The Roof & Stratosphere in One Avenue.

I must say that I’m perhaps one of the very few people who didn’t realise that there’s such a happening place at around One Utama area. My memory of “happening” and “One Utama” was still stuck in 1997 where there were clubs blasting “Lemon Tree”. When you’re drunk and can’t remember where you park your car in the maze that is One Utama car park, you would have quite a situation. Anyway, I digressed.

The Roof at One Avenue's top floor
The Roof at One Avenue’s top floor

The Roof is located at the top floor of One Avenue, which is located next to One Utama. With an underground car park and a pretty high speed elevator system that gets you on top rather quickly, it is rather convenient.

There are a few hang-out places at The Roof, and the one we checked out was Signature by The Hill, a restaurant with a full bar and pretty interesting menu.

Hawaii 5-0, The Fish Bowl, and Milo Ais
Hawaii 5-0, The Fish Bowl with Deep, and Milo Ais with Haze

The cocktail menu at Signature is contemporary and playful. I tried Hawaii 5-0 (RM 40) that’s laden with Smirnoff vodka, Frangelico, organic raspberry jam all housed within a hallowed out pineapple. It was very sweet, refreshing, and easy to drink. I really liked it.

Haze tried the Milo Ais (RM 28), our local favorite breakfast chocolate drink but infused with rum, baileys, and kahlua. Rich and silky.

The other cocktails we tried at Signature were really impressive as well, perfect compliment to the food we were ordering next.

Pan Seared Foie Gras, Black Angus Carpaccio, Caesar Salad, Chicken Fingers
Pan Seared Foie Gras, Black Angus Carpaccio, Caesar Salad, Chicken Fingers

The food menu isn’t particularly extensive, but covered all the bases.

With about 10 items to choose from, we picked pan seared foie gras (RM 48), black angus carpaccio (RM 32), caesar salad (RM 22), and chicken fingers as starters.

I liked that the foie gras was served with caramelised fig, and the carpaccio too was sliced to perfection. Chicken fingers made for perfect beer companion as well. Would love to their their salmon & maguro (tuna) tartar (RM 25) and escargot (RM 28) next time.

wagyu ribeye, black cod, king prawns
Wagyu ribeye, black cod, king prawns

For mains, I picked Wagyu Ribeye (RM 138) with a pretty simple presentation of baked sweet potato and sautéed seasoned vegetable. The beef has a marbling no. 7 rating. The only complain I have with this dish is that it came in a hot plate, and thin cuts don’t work particularly well with hot plates. I’d order this with normal plate instead.

Black cod (RM 50) turned out to be one of the best dishes we tried. Perfectly seared and served with braised leek & fennel topped with tomato jam, it was excellent. That perfectly prepped fish skin, I can have it all day!

King prawns (RM 55) came with creamy pasta, and I thought the presentation was particularly clever. The prawns served in a jar making it a less messy affair. Deep who had this was happy about the dish.

Other dishes to check out would be Black Angus tenderloin (RM 88), seared duck breast (RM 45), and perhaps the ultimate gourmet burger that’s priced at RM 200!

Stratosphere - where drinks are served on a helipad Stratosphere – where drinks are served on a helipad 

After dinner, we adjourned to the Stratosphere, which is actually a helipad on top of the roof of… well, The Roof.

This was one of the bars with the best ambiance in town, with 360 degree uninterrupted view of Selangor and KL, you can see all the way to KLCC, the whole of Bandar Utama, Kota Damansara, and TTDI.

There were 10 different cocktails to choose from here, and all priced at RM 40 nett. I wasn’t particularly impressed with the couple drinks I tried to be honest, and this is perhaps due to the fact that I’ve had those excellent cocktails just a couple hours prior, but the view was able to make up for it.

I think the cocktail department is something that they will be able to correct, and I certainly hope so. Regardless, it is still most definitely worth checking out.

Thank you Kim for the invitation and a great night.

direction to First Avenue, Bandar Utama

Address:
The Roof
First Avenue, Bandar Utama,
Petaling Jaya, Selangor
GPS: 3.146684, 101.617005
Tel012-6910628 (Stratosphere)

Midi 57 at Jalan Bangkung is the little sister of Le Midi at Bangsar Shopping Centre, one with a more casual setting and features a little more fun going menu with entrees such as suckling pig, oven baked pizza, pot plates, a varieties of tapas, and a good selection of cocktails and wine to go with.

Midi 57 at Jalan Bangkung, Bangsar
Midi 57 at Jalan Bangkung, Bangsar

Located at Jalan Bangkung makes parking a relatively pain free affair compared to the busier part of Bangsar, certainly a welcoming asset for those who’s had experience going round and round Telawi area in their cars.

Seatings are semi-alfresco, with a pretty big and well equipped bar spotting a few flat screen TVs for those who like to catch up with their favorite sporting events with a bit of alcohol laden drinks.

Caprese Salad with Parma Ham
Caprese Salad with Parma Ham

On this review session, we started out with my one of my favorite Mediterranean dishes – Caprese salad with Parma Ham (RM48) that was prepared with organic tomato and buffalo mozzarella in balsamic reduction and pesto sauce. Parma ham never disappoint, and the buffalo mozzarella certainly gave it an extra kick. 

This is a dish that goes well with any drink, be it wine, cocktail, or beer. Salad does a good job of substituting rock melon in this case.

Chicken Fingers in Red Wine and Rosemary Batter , Mussels and Prawns in Beer Batter
Chicken Fingers in Red Wine and Rosemary Batter , Mussels and Prawns in Beer Batter

Continuing with tapas, we had chicken fingers in red wine and rosemary batter (RM 18) that goes very well with draught beer , mussels and prawns in beer batter (RM 18) is another dish that is easy to consume and pairs well with sweet cocktail or any white wine, such as the Secret Berticot Sauvignon Blanc served here.

Potato & Ham Croquette, Crispy Foccacia, Porchetta Pizza
Potato & Ham Croquette, Crispy Foccacia, Porchetta Pizza

Potato & ham croquette (RM 18) with walnut crust is a surprisingly simple yet delicious treat, reminds me a little of bergedil, but more refine and certainly beat the likes of hash brown by a mile.

Crispy Foccacia (RM 15) was very light and crispy, dip in the specially prepared rosemary, garlic, and olive oil mixture releases its aroma and taste, something to be munched away and perfect for carbo loading.

We also enjoyed the Porchetta pizza (RM 29), the crust was thin and soaked with the goodness of porchetta, ie: the moist boneless pork roast of Italian culinary tradition. The accompanying salad was there just in case you need to freshen up your palate from those porky yumminess, though the same can be achieved with a sip of wine.

Spaghetti Carbonara and Lasagna, Midi 57 Bar Burger, Pot Plates
Spaghetti Carbonara and Lasagna, Midi 57 Bar Burger, Pot Plates

The spaghetti  carbonara will surely be a treat for those who likes it creamy (I don’t), while lagsana (RM 28) with tomato,mozarella, basil, and parmesan turned out to be rather excellent despite being meatless. If I had to be vegetarian for any length of time, I want this.

Midi 57 bar burger (RM 28) is prepared with slow cook mince pork ,tomato, lettuce, red onion & Swiss cheese ,homemade toasted bun, and served with French fries. Unlike most pork burger that tends to be a little too dry, this version was spot on. 

For those who like everything in a single dish, the chicken (RM 25) or lamb leg (RM 28) pot plates will serve you well. The avian version comes with black olives, mushroom, and rosemary sauce, while the lamb leg braised in Guinness sauce and served with Sichuan pepper and onion. Both are pretty strong tasting dishes, and perhaps a little too strong if you don’t have a glass of cold beer to wash down with.

Chocolate and Ginger Ganache, Chocolate Bomb
Chocolate and Ginger Ganache, Chocolate Bomb

As for dessert, Chef Andrea Alimenti prepared chocolate and ginger ganache as well as chocolate bomb for us during the review. Both were exquisite and we certainly enjoyed them. Your mileage may vary on this though, as the type of dessert at Midi 57 changes on a weekly basis.

a good selection of cocktails and wine
a good selection of cocktails and wine

Midi 57 certainly strikes the right chords when it comes to balancing food, ambiance, and pricing. I still want more of those Parma ham!

location map of Midi 57

Address:
Midi 57 Restaurant & Bar
57 Jalan Bangkung, Bukit Bandaraya
59100 Kuala Lumpur
GPS: 3.138232, 101.668810
Tel: 03-2095 1381
Hours11am-12am daily

 

Late last month, Haze and I were invited to one of the most prestigious gastronomy event we’ve ever attended – the sixth Martell Pure Gourmet event, held at JW Marriott KL.

Martell Pure Gourmet 2013, at Marriott KL
Martell Pure Gourmet 2013, at Marriott KL, some limited edition bottles & glasses

Martell Pure Gourmet features ingredient led cuisine paired with Martell cognacs.

With cutting edge culinary techniques and using only the finest quality produce that enhance the overall flavor as well as texture of a dish, the dinner series embodies the method of cooking inspired by Martell’s creation of its cognac.

Martell infused cocktails and some interesting pre-dinner bits
Martell infused cocktails and some interesting pre-dinner bits

Chef Ryan Clift from the world acclaimed Tippling Club in Singapore showcased his cutting edge culinary techniques in the bespoke menu specially prepared for this event.

the beautifully decorated dining hall at Marriott KL for Martell Pure Gourmet
the beautifully decorated dining hall at Marriott KL for Martell Pure Gourmet

Before the start of the main event, we were treated with a variety of pre-dinner nibbles such as white truffle foam, soup in test tubes, and other tiny one-spoon full dishes involving tofu, foie gras, truffle, and more.

There was also a bar serving four different variations of Martell cocktails to set the mood.

Ocean Trout, Apple Puree & Sorbet, Horseradish, Bronze Fennel and Dill Flowers
Ocean Trout, Apple Puree & Sorbet, Horseradish, with Martell Cordon Bleu

First dish of the night was ocean trout, apple puree & sorbet, horseradish, bronze fennel and dill flowers. According to the chef, only 4 person (at least one of which is his friend) are awarded the permit to fish these trouts from certain part of New Zealand.

The preparation fish was exquisite, and while combination of apple puree & sorbet with seafood takes a little getting used to, it was quite a marvellous combination. The rich aromas of Martell Cordon Bleu accompanied the dish.

The technique used here was salt curing and enzyme separation in preparation of the fish.

Carrot Gnocchi, Ginger Flower and Carrot Broth; Martell Cordon Bleu
Carrot Gnocchi, Ginger Flower and Carrot Broth; Martell Cordon Bleu

Second course was pure vegetarian – carrot gnocchi, ginger flower and carrot broth with pistachio and wild stems of fragrant herbs. Vacuum distillation technique is employed, resulting in a very soft and tender texture of carrot that has about the same consistency of very well boiled potato boiled.

The end result is an adventure in the different texture the dish provides. We continued with Martell Cordon Bleu as the cognac of choice for this dish.

Foie Gras Coulant with Spiced Wine, Cherry, Cocoa & Spices; Martell XO
Foie Gras Coulant with Spiced Wine, Cherry, Cocoa & Spices; Martell XO

The third course called for Martell XO to be paired with foie gras coulant with wine, cherry, cocoa & spices.

The technique used here is one that I’ve never heard of – sound homogenization. It is a process to reduce small particles in a liquid so that they become uniformly small and evenly distributed, which resulted in a foie gras dish that has almost the consistency closer to that of desserts, but at the same time carrying a taste that is unmistakably foie gras.

A very interesting experience, the XO with its dominant characteristic of Grande and Petite Champagne worked well with this stronger tasting dish.

Venison with Black Turtle Beans, Dashi Emulsion and Black Radish; Martell Creation Grand Extra
Venison with Black Turtle Beans; Martell Creation Grand Extra

Forth course called for red meat that came in the form of venison with black turtle beans, dashi emulsion and black radish. Low temperature cooking technique is employed here to achieve a very tender texture of the meat while not having to scorch any part of it.

Martell Creation Grand Extra was chosen as the cognac to pair with this dish. The roasted aroma with a hint of bitterness goes well with the red meat.

By the way, the venison is sourced from deer that’s hunted in the wild using helicopter. As chef explained that there’s a believe that if the animal didn’t see it coming, it tastes better than those that has to go through the slaughterhouse.

Textures of Milk; Martell Chanteloup Perspective
Textures of Milk; Martell Chanteloup Perspective

The 5th course – texture of milk, was perhaps the most simplistic looking dish, but one that is hardest to prepare. Using the technique of dehydration & nitrogen, Chef Ryan Clift manage to prepare a meringue that comprises of nothing but milk alone. It was very interesting and absolutely wonderful.

Martell Chantelop Perspective, classed in the Extra category, with eaux-de-vie that may be aged for up to 50 years, provided the perfect ending to this most excellent meal.

The good chef also created “tiramisu capsules” as an additional dessert to go with coffee and cognac as an additional final item for us. Most interesting, I want to have this on my computer desk!

Haze, KY, Lex & Weizhi from kampungboycitygal
Haze, KY, Lex & Weizhi from kampungboycitygal.com

Martell Pure Gourmet dinner proved to be a gastronomical experience unlike any I’ve experienced before, I want to thank the good people from Martell for the invitation, and hopefully my name is on the list again for next year. 😀