Category / Wine
RM460++A few weeks ago I was invited to one of the more unique wine pairing dinners in town – Salon & Delamotte Champange Tasting Dinner at Nadodi KL. Being just a stone’s throw away from my office, the location was perfect, and with proper champagne & wine from Salon & Delamotte? I couldn’t say no.
Salmon and Delamotte Champange tasting dinner at Nadodi KL
Interestingly, Nadodi also offers something I have yet to try in so many years of writing about food – fine dining Indian cuisine. More specifically, southern Indian cuisine in a fine dining setting.
The dinner was a bespoke 11-course menu called 11-mile journey priced at RM460++ by Nadodi, they also offer the 13-mile journey dinner at RM 490++.
As for our drinks for the night. We have Salon – creation of Aime Salon, from the region of Côte des Blancs. The wine from Salon is always of a single harvest, single cru, single grape variety and of the best vintages. Hence the resulting champagne is perfectly balanced and among the most sought after.
A neighbour of Salon, Delamotte too is from Côte des Blancs and sources its grapes from the same region. Delamotte produces non-vintage Brut, Blanc de Blancs and Rosé.
In attendance at the dinner was Didier Depond, president of Champagne Salon and Champagne Delamotte.
Cone, Manga, and Pillow
Three exquisitely prepared starters to kick off the night. Cone was sambar & onion chutney, Manga made from mango patchadi & pistachios, while Pillow consists of beetroot and cheese.
While presentation is rather modern, there’s undeniable underlying tone of Indian cuisine, Cone had a spicy note to it, Manga balances sweetness of mango with pistachios, and Pillow the richness of cheese often found in Indian dishes.
We had Delamotte Blanc de Blancs non vintage with these, an delicate wine with subtle fruitiness and floral character.
Shell Shock – Hokkaido scallop, sodhi. Tiano & Noreno Malbec 2010 Magnum
Shell Shock was Hokkaido scallop with sodhi (coconut milk curry), an unfamiliar mix of taste to the usual scallop preparation, but one that worked out well.
We had Tiano & Noreno Malbec 2010 Magnum, with less than 800 bottles left in the world, a gracious gift from the President himself in this session. The wine is powerful, full-bodied, and has a delicate acidity with a touch of French elegance. It was one of our favorites of the night for sure.
Go Bananas, Salon Le Mesni 2006
Go Bananas is one of the iconic dishes at Nadodi, the dish is made with the stem, fruit and flower of a banana tree. We had Salon Le Mesni 2006, a champagne with a finish that is clear, aromatic, round and well balanced.
Heads Up, Delamotte Blanc de Blancs
Heads Up, a seafood dish with coral trout, head curry espuma, and lemon flat rice. The trick to eating this to stir it up and scoop up the mix, the contrasting texture of creamy curry and those crunchy rice was quite an experience.
Crabs Day Out
Crab’s Day Out is Nadodi’s play with Alaskan crab meat with rasam (you should be familiar with this at banana leaf rice places). Not quite as exquisite as I thought it’d be, but something with a little bit of acidity was welcoming after mostly creamy dishes.
Sorbet & Peek-A-Boo – lobster ishtu, dry coconut
We had a sorbet made from Delamotte Rose NV as palette cleanser, can’t get more luxurious than that.
Then came Peek-A-Boo, our lobster dish of the night. Lobster ishtu (Kerala style potato with coconut milk) with dry coconut. I liked the way they prepare the lobsters by cooking it only just very so slightly, retaining the natural taste of the crustacean. The whole thing too is wrapped by very thinly sliced scallop skin, my favorite dish of the night.
Billy – pepper crusted lamb, drumstick curry
Billy – our red meat of the night, consists of pepper crusted lamb with drumstick (moringa, not chicken drumstick…) curry. The lamb was perfectly cooked too, with the peppery crust seasoned how it should be. I really enjoyed this more than I thought I would.
Nomads Globe – country chicken biriyani, egg plants
Nomads Globe, our main for the day consists of country chicken briyani and egg plants in peanut masala gravy. A competent dish in its own, but I thought one that perhaps sit a bit lower than the two dishes preceding it.
Nomads Globe – country chicken biriyani, egg plants
Overall the experience was certainly positive, with good food, great wine & champagne, and certainly excellent company with Paco Galdeano, Hiroki Kuwabara san, and Xing Yi.
Check out diineout.com for more of exclusive champagne and wine pairing such as these. Thanks Wei Zhi for introducing me to this event!
Lot 183, Jalan Mayang,
Off Jalan Yap Kwan Seng
50450 Kuala Lumpur
GPS: 3.160381, 101.711203
Tel: 017 367 0200
Back in late 2015 I was involved in The Star R.AGE food fight competition, it was one of the highlights of my online writing career to stand along the likes of Chef Wan & Chef Darren Chin as one of judges of the cooking competition. One of the finalists of the competition was Ahong Yeang, who was already running a small restaurant at University Hospital then.
Sometimes around Q3 21017, Ahong moved on from his previous joint and opened Grub by Ahong & Friends at Seksyen 17. I finally visited a couple weeks ago.
Grub by Ahong & Friends, Petaling Jaya, Seksyen 17
Grub by Ahong & Friends is located at the small rows of shops right behind Happy Mansion (possibly the birthplace of hipster food in PJ?). Parking can sometimes be a bit challenging for those who can’t walk more than a couple dozen steps, but alas, the walk back to the car after a good meal can be a healthy exercise.
Grub serves a selection of Western dishes at very reasonable prices. The restaurant itself is minimalist but comfortable, with a few tables and open kitchen at the ground floor, and more seating area upstairs. Yes, there’s air conditioning.
beet root salad & wine
To keep prices low, Ahong came up the system of ordering by pencil & paper as well as self-serviced drinks you pick up from the counter where you also find cutlery, plates, and glasses. Corkage is RM 7 per pax but if you spare a glass for the good chef then that is waived. Grub also carries a small selection of wine.
We started the night with beet root salad (RM 13.50) that came with roasted beetroot, fresh fruits, feta cheese, rockets, honey, and nuts. A simple mesh up that leaves me wanting more.
local seafood bouillabaisse, wagyu steak
For main I picked steak, the picture above is wagyu rump, wagyu ribeye is priced at RM 145 but they ran out that night. Again another spot on execution with no fuss and great ingredients.
My partner in crime picked the local seafood bouillabaisse (RM 25) which is served with grilled white fish, clams, squid & prawns in lightly spiced seafood soup with pasta & sourdough bun. A comforting dish if you’re looking for something lighter. Also their sourdough bun was actually very good as well.
carrot cake, chocolate tart, fruits in ice, Ahong
We rounded up dinner with carrot cake (RM 10) and chocolate tart (RM 12), and were also served Grub’s signature fresh fruits in tear-drop ice that is on the house.
Overall it was a great no-fuss dining experience. We ended up spending another couple hours chatting with Ahong until his staffs lowered the shop grill half way. Fantastic night and will definitely go again.
Grub by Ahong & Friends
608, Jalan 17/10, Seksyen 17,
Petaling Jaya, 46400 Selangor
GPS: 3.122187, 101.635438
Tel: 016-923 2983
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
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