Tag / beef
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
When it comes to Japanese restaurants, KL is spoiled for choices. Probably 80% of the hotels has an in house Japanese restaurant, there bound to be a place serving sushi at every shopping complex, and they are also represented in most newer commercial centers.
It is then very easy to get lost in the conversation, and higher end Japanese restaurants often have to offer something unique to set themselves apart. Be it ambiance, ingredients, or experience.
Zipangu at Shangri-La Hotel, KL
Personally, Zipangu at Shangri-La KL always have a special place in my heart as it was the restaurant where I first experienced foie gras back in 2007, as you would remember the first Kobe beef (at Elegantology), or the first ebiko (at Jusco Pyramid), first tempoyak (at Tenggol Island), etc.
So when I had the opportunity to be sample the Early Spring Lobster Kaiseki at Zipangu, I agreed to it immediately.
The six course menu is available from 15 to 31st March 2015, and priced at RM 280++ per person.
soy milk tofu with lobster & sweet sticky soya sauce
We started out with a dish that is visually very similar to chawanmushi, but what is usually made of steamed egg is instead chilled home-made soy milk tofu, with the topping of wasabi, sweet sticky sauce, and of course, lobster. The visual-almost-misrepresentation did not take away from the brilliance of the appetizer, it was simple yet elegant.
octopus with field mustard and soba noodle
The second course was octopus with field mustard and soba noodle. Another light dish showcasing not only seafood, but also the vegetables of the season in Japan. I particularly like the addition of bamboo shoots.
sashimi with salmon, lobster, and seabream
No Kaiseki is complete without some raw ingredients. For this we have sashimi with salmon, lobster, and seabream. If you haven’t had lobster sashimi before, I urge you to give it a try, it is one of my favorite raw seafood ever, in fact, I think it is the best way to enjoy lobster.
The soya sauce is mixed with lemon in this instance to give it an even fresher feel. I really enjoyed this.
hot dish – lobster and seasonal vegetables with Bonito fish gut sauce
The meal then turn up the heat just a bit with the next serving being a hot dish of lobster and seasonal vegetable with salted fish cream sauce. The star of this dish is the cream sauce, as explained by our server, it is actually made from Bonito fish gut.
It was subtle yet you can definitely feel its presence, sort of like how having Natalie Portman sitting at a quiet corner would make an impact to a room.
grilled Wagyu sukiyaki roll
The next dish took a departure from seafood to honor another Japan’s famous ingredient – Wagyu beef. The good chefs at Zipangu simply called this Sliced Wagyu Beef Sukiyaki Roll.
It was stuffed with mushroom and other seasonal vegetables grilled with perfection. Dip the roll in raw egg infused sukiyaki inspired sauce, and you have an implosion of richness with savory overdose. It was really satisfying.
lobster fried rice with pickles
Like most course meals, the penultimate dish is usually something you can fill your stomach with, and for this we had lobster fried rice (you can also choose from garlic fried rice, seafood fried rice, claypot cooked rice or steamed rice.)
The fried rice tasted rather muted at first, but with the accompanying pickles, it suddenly became balanced and, well, good! The lack of salt/soya sauce in the rice was to make way for the pickles, this was the first time I had fried rice this way, though the concept isn’t totally unfamiliar to me since you have onigiri served in similar fashion as well.
KY & ahfa at Shangri-La KL, with our professional Japanese server
(actually the Guest Service Manager – Yoshihiro Hattori)
Panna Cotta with Cherry Blossom Flavour ends the Early Spring Lobster Kaiseki dinner, an experience that is truly Japanese and executed perfectly at Zipangu. I really enjoyed this review and the walk from KLCC under hot sun to Shangri-La was definitely worth it.
The menu only lasts till end of this month, so if you’re a lobster lover, don’t miss out.
Jalan Sultan Ismail
GPS: 3.152139, 101.709419
Tel: 03-2032 2388
I actually first got to know about Suzi’s Corner from Time Out KL food awards in 2011 when it was nominated for the “best of steak” category, and that was when it piqued my interest, a cheap steak place that is recognized to be one of the bests in town among the big boys? I gotta try this.
Suzi’s Corner at Ampang (opposite Ampang Point)
Sure enough, it then took me another two years or so before I found myself wandering around Ampang on the motorcycle trying to figure out a place for dinner before futsal session with my colleague.
Steak isn’t exactly the perfect meal before a cardio heavy sports, but sometimes you just gotta do what you gotta do.
tenderloin under RM 40, served on a hot plate
Suzi’s Corner is actually a food court, and within it, Steak Hut is the stall that offers somewhat localized Western food. Among the dishes to choose from are lamb chops (RM22), grilled salmon (RM21), chicken chop (RM14), and more.
For a steak lover though, I just had to go with the tenderloin. At RM 34, it’ll be a miracle to find a cheaper version anywhere else.
I’d advise to not have the hot plate, or put the beef aside
I ordered the beef at medium rare, but what came was probably closer to medium. By default, the beef here is served on a hot plate (Malaysians love hot plate), so that probably contributed partly to the meat being slightly overcooked for my liking. I’ll order it rare and to be served on regular plate next round.
A side of fries, bun with butter, and some steamed vegetable came with the dish to complete the meal. Overall it was definitely worth the asking price, and I would not hesitate to go there again.
Is it super awesome beef? No, but Suzi’s Corner definitely manage to satisfy the craving for red meat, at least for a few days. 🙂
213/26 Jalan Ampang Batu 4 1/2,
Jalan Ulu Kelang,
68000 Ampang, Kuala Lumpur
GPS: 3.158677, 101.748378
Tel: 03-4256 6720
Hours: 6pm to 11pm, closed on T uesdays
The name Kampachi is not foreign to fans of Japanese cuisine in Malaysia, especially to those who gravitates towards the higher end establishments. Starting as restaurants within Equatorial hotels, the Kampachi brand now spread outside from its confine and can be found at several other locations.
The latest branch being at Plaza 33 in Petaling Jaya, and we were lucky enough to to sample the food and drinks at this fine restaurant a couple weeks ago in a private food review session with a few other like minded bloggers.
Kampachi at Jaya 33, check out the sake ball
Right by the side of the restaurant main door hung a ball of something that can be easily assumed as a hive of geometrically evolved species of bee, but is in fact, a “sake ball”. A ball made of cedar twigs traditionally hung over the door of sake breweries to signify new arrival of (high quality) sake to customers.
Appropriate here as Kampachi prides itself in stocking one of the largest selections of Japanese sake, including some hard to find “cult” sakes from exceptional breweries that are made available in Malaysia exclusively by Kampachi.
open kitchen concept, with plenty of wine and sake
Kampachi has certainly spent a lot of effort in creating a very striking interior of the 198 person capacity restaurant. A lot of traditional Japanese materials, such Japanese paper, imported floor and wall tiles, and more are applied in a contemporary way to make up a sophisticated and modern look.
I especially like the bamboo seating pods that can seat maybe up to 5-6 person that can be rotated for added privacy.
In the interest of not bothering paying customers with camera flash & loud chatters, we had the session in one of the three private rooms. Interestingly, these rooms come with a private sushi kitchen of sort, concealed by a movable panel that kinda reminds me of those cabinets that conceal TVs in the 80s.
shima aji sashimi (raw striped jack)
Our review session was of the omakase meal (priced at RM 220), which means “I’ll leave it to you”, or degustation menu in Japanese. Typically you get the freshest seasonal ingredients and chef’s favourite dishes this way.
Our first dish was the Shima Aji Sashimi, or raw Striped Jack.
Chef Looi, who carved the fish right before our eyes behind that private kitchen, told us that the very fish beautifully presented to us was still in Japan the very same morning.
To describe the fish as merely “fresh” would be an understatement. I can’t criticise any aspect of the sashimi – taste, fat content, and visual appeal were all simply spot on.
the sashimi, shake kawa salad (green vege with crispy salmon skin & salmon roe)
Cold sake is dispense from a special holder that keeps ice separate as to not dilute the drinks. While the mechanism is visually similar to milking a cow, you don’t need to squeeze or suck, just a gentle tap will do.
Our second dish was Shake Kawa Salad, green vegetable with crispy salmon skin and salmon roe. I particularly like the very thinly sliced crispy salmon skin, made available from the 2-3 whole salmon consumed here each day.
wagyu teppanyaki (grilled Australian wagyu beef)
Before continuing with more seafood, we were served with Wagyu Teppanyaki, the beef sourced from Australia, grilled medium rare, and served with the unique Kampachi truffle sauce.
The sauce is a blend of Tosa Shoyu and mushroom broth with a hint of black truffle and olive oil. I usually don’t have my beef with any condiment, but this sauce managed to make it just that much better. My only complain is that they don’t sell the sauce in bottles.
unfiltered sake, ankimo beko an (pan-seared angler fish liver with simmered radish)
In French cuisine, foie gras often signifies luxury, and in Japanese food, the equivalent would be Angler fish liver, or Ankimo Beko An.
The liver makes up quite a large part of the fish, has a very rich texture. Simmered radish is used to expertly mask any fishy taste the liver might carry to balance this unique ingredient. This was the 3rd time I had ankimo, first was in Vietnam, and second at Hokkaido Ichiba restaurant.
Following the cold sake, we were served warm, unfiltered sake. The milky color is pretty unique for usually clear looking sake, and yet was definitely smooth and leave a feeling of warmth and comfort in the stomach.
aburi sushi (seared sushi) – anago (conger eel), shake harasu (salmon belly), hotate (scallop)
miso soup with striped jack bones
What’s a omakase dinner without sushi?
Three types of Aburi Sushi (seared sushi) were chosen for the night – Anago (conger eel), Shake Harasu (salmon belly), and Hotate (scallop). Each were seared just very lightly and still partially raw at the bottom, the first time I tried sushi prepared this way and I liked it.
Miso soup was made with the bones from our first dish, and the striped jack definitely contributed to the extra sophistication in the soup that would have been quite boring otherwise.
garlic fried rice, Japanese peach, and ciki enjoy the fruits
We specially asked for garlic fried rice just cause Ciki needed some carb for her half marathon preparation, and I was glad to go along with one as well. Most definitely the best garlic fried rice I’ve had, it’s hard to explain, there weren’t any magical ingredients, just plain old rice, garlic, eggs, and such. Execution was the key, great job by the chefs.
Instead of fancy desserts, we had a couple slices of Japanese peach.
These fruits were priced at RM 66 per peach, and “WHAT?!!!??” was my initial reaction. Then I took a bite, and it was a realization and instant understanding on why and how a fruit barely the size of my fist can cost more than 4 hours of solid domestic housework. You get what you paid for, it was excellent and now I’m staring at this piece of apple on my desk while writing this and dreading it.
Haze, KY, and our parting drinks – sake bomb
As for drinks, we started out with the pink colored cocktail – Blushing Maiko (trainee Geisha) to get us started prior to dinner.
After the cold and warm sake, it was a mixture of green tea with Hakushu Single Malt Whisky, interpretation of Baileys the Japanese way perhaps?
We concluded the night with Sake Bomb – shot glasses of sake lined up atop beer glasses and knocked down with Domino effects, it was quite a show and I suspect the bartender has done this a hundred times probably with water and tea before perfecting the skill. We were well impressed, and of course, had one for the road.
It was a great dinner, and I want to go back.
P/S: The famous Kampachi Sunday Buffet is back and now available exclusively at the Plaza 33 outlet, priced at RM 118++ for adults and RM 68++ for children below 10.
P1-02, First Floor
Jalan Kemajuan, Seksyen 13
Petaling Jaya, Selangor
GPS: 3.10988, 101.63787
Tel : 03-7931 6938
Hours: 12-3pm for lunch, 6-11pm for dinner