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Malaysian Food Blog, Travel, Diving & More

Tag / antoine

First, a little snippet from wiki about Napa Valley:

In 1965, Napa Valley icon Robert Mondavi broke away from his family’s Charles Krug estate to found his own. This was the first new large scale winery to be established in the valley since before prohibition. Following the establishment of the Mondavi estate, the number of wineries in the valley continued to grow, as did the region’s reputation.

Travis Brown, Regional Director for Asia for Robert Mondavi wines
Travis Brown, Regional Director for Asia for Robert Mondavi wines

In addition, Robert Mondavi Winery also perfected the dry oak-aged Sauvignon Blanc and labeled it as “Fumé Blanc” in 1966. This was an unpopular variety in California at the time, but the wine proved to be a success.

In time, Robert Mondavi successfully developed a number of premium wines that earned the respect of connoisseurs and vintners alike.

tomato, cheese, bread, calamari, simple yet utterly delicious
tomato, cheese, bread, calamari, simple yet utterly delicious

A few weeks ago, we were invited to the winemaker’s dinner at Favola, Le Meridien KL.

Classy Italian food prepared by one of my favorite chefs – Chef Antoine, and pairing them with some fine wines from Robert Mondavi, what is there not to like?

Fumé Blanc, Robert Mondavi's version of Sauvignon Blanc
Fumé Blanc, Robert Mondavi’s version of Sauvignon Blanc

We sampled Chardonnay sourced from the cool growing regions of the southern Napa Valley with its rich and complex taste; Pinot Noir, a bright and vivacious wine; the full body Merlot; the soft and silky Cabernet Sauvignon; and of course, the Fumé Blanc.

the good chefs at Le Meridien KL, and David Stephen
David Stephen and the good chefs at Le Meridien KL

As for food, there were the usual arrays of excellent pasta, tomato, cheese, pizza, bread, risotto, and of course, the best freshly made Belgium waffle ever.

Though my knowledge in wine is still amateur at best, I did learn a few things after this event, and would at least know which wine to choose from without being disappointed. :D

map to Le Meridien

Address:
Favola
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888

Olympus E-PL3

First of all, Selamat Berpuasa to all my Muslim friends.

Remember the free dinner at Le Meriden contest I was running a while ago? Well, it’s over with and the winners all claimed their prizes already – a sumptuous Santapan Ramadan Buffet dinner at Le Meridien KL’s Latest Recipe.

Haze and Ciki at Le Meridien's Latest Recipe
Haze and Ciki at Le Meridien’s Latest Recipe

The four winners and their partners all showed up, and together with Ciki, Josen, Haze, and I, we had a plenty good time while sampling the Ramadan buffet spread.

oysters, shrimps, mussels, salmon, and more
oysters, shrimps, mussels, salmon, and more

The spread for Santapan Ramadan buffet is even bigger than the usual offerings at Latest Recipe.

There’s the standard dishes – salmon and various cold cuts, shrimps, mussle, crab, and of course, oysters too. These are the items I usually kick off my buffet dinner with, it is usually a good idea to keep the stronger tasting stuff later as to not over saturate your taste buds.

traditional Malay food too, I love the beef curry
traditional Malay food too, I love the beef curry

Quite a lot of traditional Malaysian dishes found their way on the line up too. Otak-otak (though I didn’t find their version to be very good), whole roast lamb, begedil, and different types of gulai & curry. The beef curry was very good!

Chef Antoine and his two helpers
Chef Antoine and his two side kicks at Latest Recipe

There are also made to order dishes you can get. Chef Antoine was there to man the pasta counter and we got him to prepare a mean plate of piping hot carbonara for us.

many more dishes, including cold cuts at Satapan buffet
many more dishes, including cold cuts and kuih at Satapan buffet

Traditional kuih muih were also available, and this is one of the few buffets where you can choose drinks other than just ice water too. Don’t you hate it when you are already paying decent sum for buffet and all they give you is plain water? I know I do.

Oh, the sugar cane juice is superb, reminds me of when McDonald’s used to serve it.

pasta was made by chef Antoine, and those Belgium waffles were awesome!
pasta was made by chef Antoine, and those Belgium waffles were awesome!

Above all, the dish I love most at Latest Recipe is their Belgium waffles. Yes, it is a bit odd to be indulging on mere waffles looking at the huge buffet spread, but do give it a try when you are there, it is simply the lightest, yummiest waffle I’ve ever had.

the contest winners with Ciki & myself flanking :D
the contest winners with Ciki & myself flanking :D

Prices of the buffet:

  • Sun-Thurs: RM118 (adult) / RM59 (child)
  • Fri,Sat: RM128 (adult) / RM64 (child)
  • Time: 6:30pm to 10:30pm

Again, congratulations to Chen Mee Kuan, Jennifer Amelia Clement, Joel Tan Tyan Min, and Norazalia Musa. I hope all of you had a good time. Cheers!

map to Le Meridien

Address:
Latest Recipe
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888

 

Last weekend Le Meridien threw a small party for a few lucky bloggers. The email invitation I got a few weeks prior to the event called it “A Night of Discovery” with no other details. As it turned out, it was a grand tour/food crawl at the various fine restaurants within the hotel, with surprises along the way.

Conservatory Bar at Le Meridien KL
canopes at Conservatory Bar, Le Meridien KL

The evening started out at Conservatory Bar, the lounge at the main entrance of the hotel. A glass of wine in hand and ample of canopes for us to get the stomach ready for what’s next.

We had pan seared cremolate tuna sashimi with sesame wakame salad, diced feta cheese, ratatouille and pine nuts in mini pita bread (pic), martini of tomato salsa, mozzarella mousse and pesto (pic), and even chicken tandoori and minted raita on chili focaccia bread. I had to start pacing myself to not over eat.

Favola at Le Meridien KL
Favola at Le Meridien

We then took the elevator and moved up to Favola, Le Meridien’s Italian dining outfit. More food awaits us as chef Antoine started to explain the seafood centric food laid before our eyes, for examp;e, the fabulous spicy calamari with olive oil & citrus (pic.)

chef Antoine at Favola, showing us the various tomatos
chef Antoine at Favola, showing us the various tomatos

The good chef then shows us the various ingredients important to Italian cuisine that are used here at Favola, including almost half a dozen types of fresh tomato, and the imported as well as one local mozzarella from Langkawi (Malaysia boleh!) that passed his personal quality tests. I can have those cheese as snack all day if you ask me.

Antipasti Duo at Favola
Antipasti Duo at Favola

Our main dishes (or what we thought as main dishes for the night) at Favola were two antipasti.

Smoked salmon with cold cucumber and macadamia puree, grilled peaches, buffalo mozzarella, Pecorino rocket and Radicchio salad. I love the contrast between the salad and the salmon, and I can really use more of that buffalo mozzarella at home, It was so good!

foie gras on wild mushroom risotto, haze
foie gras on wild mushroom risotto, haze

Then there’s the pan seared foie gras on wild mushroom risotto in clear beef broth that was so delightful. This was highly anticipated when chef Antoine told us about it, and the dish did not disappoint at all.

The other part of this antipasta was the chicken meatball in green olive tapenade, onion and roasted bell pepper, that was very good too.

after Favola, we make our way to Prime
after Favola, we make our way to Prime

At this point in time, with some really good determination to not over eat, my stomach stood at maybe 70% full. Then we collectively moved to Prime, my favorite steak house in town.

the beef served at Prime, that's a grade 12 wagyu on my hands
the beef served at Prime, that’s a grade 12 wagyu on my hands

A surprise awaits us at Prime as we stepped into the private room. Slabs of Blackmore Wagyu beef from grade 6 to 12 as well as grain fed Austraian Angus beef were on display as chef Antoine again explained the ingredients used at Prime to us.

The number of days a vacuum packed beef could be kept refrigerated is tightly regulated here to ensure maximum quality that goes into every serving.

it's like choosing between fish & bear palm (chinese proverbs, learn!)
it’s like choosing between fish & bear palm (chinese proverbs, learn!)

Look at the two slabs of Blackmore Wagyu marble grade 6 and 12. These are some of the best beef you can get, the grade 12 Wagyu on the right consists of some 60% fat, not for the faint hearted, but that was exactly what we’re going to have at Prime! Yes, I’m a very lucky man.

blackmore wagyu marble 9, with truffle sauce
Blackmore Wagyu marble 9, with truffle sauce

Undoubtedly, the high light for the night were the steak. The charcoal grilled Blackmore Wagyu chuck flap tail marble 9, with roma tomato confit, brocolini and braised intercoastal on mascarpone polenta. It was absolute heaven, especially with some truffle sauce to go with the red meat.

teppanyaki ice cream, ciki
teppanyaki ice cream, ciki

Dinner wouldn’t be complete without desserts, and for that we were guided to the final destination of the evening – Latest Recipe.

Teppanyaki ice cream is a must have here, and the Belgium waffle personally prepared by chef Antoine was fantastic.

desserts at latest recipe, and macaroons
desserts at latest recipe, and macaroons macarons

We were also served a dessert platter with honey dew sago shot, carrot cake, lychee tart, vanilla creme brulee, agar agar, and my personal favorite – chocolate mousse with citrus jelly. It sounded like an unlikely combination, chocolate & citrus jelly, but the contrast was perfect, I finished it despite the stomach complaining at 150% capacity filled.

fatboybakes, ciki, a lil fat monkey, Damian of Le Meridien
fatboybakes, ciki, a lil fat monkey, Damian of Le Meridien

This was easily one of the best events I’ve attended, the people at Le Meridien were fantastic hosts and have everything prepared meticulously. A big thank you to Damian, Sashi, Harvey, Fauzy, and of course, chef Antoine for the great evening.

map to Le Meridien at KL Sentral

Address:
Le Meridien
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888