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Tag / chile

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 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
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
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
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
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
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
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.

map to Intercontinental Hotel, KL

Address:
Tatsu
Intercontinental Hotel

165 Jalan Ampang,
50450 Kuala Lumpur
GPS3.159767, 101.718045
Tel03-2161 1111
Webwww.intercontinental.com

Flavors of Chile

December 2, 2011 12 Comments

Chile is the longest north-south country in the world, stretching over 4,630 kilometres “top” to “bottom”, but only as wide as 430 kilometers at the thickest region east-west. Situated on the west side of Andes and right next to Pacific ocean as well as the presence of Atacama dessert allows Chile to have a remarkably wide range of climates and thus, a huge selection of agricultural resources as well.

According to my colleague who is from Peru, a neighboring country to Chile, it is also a prosperous and stable country, something that can’t be said for many South American nations. If not for the usually prohibitive airfare, I am sure it would be a fantastic place to visit, perhaps some day…

Flavors of Chile
Kiwi fruit isn’t just from Australia and New Zealand

In the mean time, we got to attend the “Flavor of Chile” event held by the Embassy of Chile in Malaysia. It was a treat of gastronomical adventure at Westin Hotel, KL. This was actually a two day event that gives Malaysian businessmen a chance to discover Chile’s wide variety of high quality products, according to ProChile director Felix De Vicente.

South American food is something of a mystery to me, prior to this dinner, if you ask me anything food related from the region, I’d probably just say Argentinian steak (from Gaucho Grill), Chilean wine, and Chilean sea bass.

and it was a grand party, with my favorite people too
with some of my favorite people – fatboybakes, cumidanciki, haze

During the course of the event, I got to know more than I bargained.

There were video presentation in between every dish, with quality of production that makes most travel programmes look amateur. The clips introduces different places in Chile and what it has to offer, as well as plenty of airtime with Chef Carlo von Mühlenbrock – a guy who looked more like a rockstar than a chef – explaining how the ingredient is grown/catch and his method of preparation.

And then the very dish is served. Brilliant.

Quinoa Timbale with avocado and Chilean King Crab
Quinoa Timbale with avocado and Chilean King Crab

The first starter was Quinao Timbale with avocado and Chilean King Crab, paired with Sauvignon Blanc. This was the first time I had quinoa, a grain that is high in protein balance set of amino acids, and it was delicious. It has a crunchy texture, a bit sourish, and undoubtedly perfect with a couple slices of king crab and the wine.

Pablo Neruda's Conger Eel Chowder
Pablo Neruda’s Conger Eel Chowder

Next was Pablo Neruda’s Conger Eel Chowder. Eel? Chowder? This was not something that was expected, but perhaps it had something to do with our familiarity with unagi – a very narrow view of eel.

This eel was more like a cross between scallop & sea bass, subtle yet delicious, with the broth and other seafood in the bowl, it was a wholesome chowder for sure. We had Chilean Chardonnay to wash it down, which was of course, lovely.

Smoked Salmon and Mussels with Coriander Spiced Barley
Smoked Salmon and Mussels with Coriander Spiced Barley

The main dish was Smoked Salmon and Mussels with Coriander Spiced Barley. A generous slab of smoked salmon sitting on bed of barley, accompanied by a couple mussels.

This was another good dish, but the texture of barley that doesn’t come in a dessert or drink was a little too foreign for me. The dish was served with Vina Cono Sur Pinot Noir.

Southern Chile berries sorbet with fresh fruits, and the wine
Southern Chile berries sorbet with fresh fruits, and the wine

The dessert was Southern Chile berries sorbet with fresh fruits. A sweet ending to the wonderful dinner. Due to my allergy to kiwi, this was the only dish I did not completely finish. The sorbet, made from pureed Chilean berries, were excellent.

The dessert wine Late Harvest, however, were a tad too sweet for my liking. It would probably be great if served at almost freezing temperature at a smaller dosage, but alas, this was an event with hundreds of peopld, one can’t be asking too much.

Chilean Chef Carlo von Mühlenbrock & Haze
Chilean Chef Carlo von Mühlenbrock & Haze

It was a lovely night punctuated by a visit of the famous chef to our table and did a autograph on Haze’s drawing of his dishes. The drawing later appeared on a Chilean newspaper too. 😀

So now, when will I be able to go there.