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Malaysian Food Blog, Travel, Diving & More

Tag / foie-gras

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
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, with Jacob's Creek Pinot Noir
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
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
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 - marbling grade 9 with Jacob's Creek Double Barrel Souvignon
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
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
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!

map to Sunway Pinnacle Annexe

Address:
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS3.070381, 101.609452
Tel017-948 8684

 

In my memory, the rustic row of shops by Jalan Batai is home to a couple old school kopitiam in an otherwise pretty luxurious residential area, but my memory of the place hasn’t been updated for a while. Batai Village now houses some of the more trendy restaurants in town, and the old Hock Lee has since became Ben’s Independent Grocer.

Progress I guess, and to be honest I think it is in a good way. There’s still a sense of close knit community presence, and they’ve even managed to retain many of the hawker stalls operating in the corner kopitiam, upgraded of course.

We were there at night on a promise of good Japanese premium steaks at Torii. As it turned out, the promise was delivered with excess.

Torii at Batai Village, Damansara Height
Torii at Batai Village, Damansara Height

I’ve talked about the excellent yakitori offered at Torii at TTDI previously, similar menu is offered here at Batai branch, but now with the addition of Japanese Premium Steaks, which is what we were there for.

I was told that the branch at TTDI is closing down as they shift their focus to Batai.

Matsusaka or kobe beef? Take your pick
Matsusaka or kobe beef? Take your pick

The steak comes in 5 different choices and are priced per 100 gram:

  • Matsusaka, RM 310
  • Kobe Zabutan A5, RM 250
  • Kobe Sirloin A4, RM 180
  • Kobe Sirloin A3, RM 150
  • Kobe Sirloin F1, RM 120

You may have read on wikipedia or other sources that Kobe beef is usually not exported (or only to limited countries) from Japan, in a way that is true, so some of these Kobe beef found in “unofficial” countries are actually hand carried over borders, but they are true 100% Kobe beef regardless.

sauteed spinach, green bean with black sesame, egg yolk croquette
sauteed spinach, green bean with black sesame, egg yolk croquette

Additionally, Torii also offer several sides to go with those red meat

  • Shaved fresh black truffle, RM 15
  • Pan-seared foie gras, RM 29
  • Grilled Japanese scallop, RM 19
  • Truffled mashed parsnip, RM 25
  • Sauteed Spinach, RM 25
  • Egg yolk croquettes, RM 19
  • Green beans with black sesame sauce, RM 18
  • Cream of spinach, RM 18
  • Heritage salad, RM 15

kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras
kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras

For the session, we worked through Kobe Sirloin A3, Kobe Zabutan A5, and Matsusaka, a 100 gram each and served with pan seared foie gras & grilled Japanese scallop.

As you can see from the picture, marbling goes up from each grade, and to be honest you really have to find your sweet spot. While I love the super fatty Matsusaka and it’s melt in your mouth texture, Haze found her sweet spot to be around Kobe Zabutan A5 or even the A3. You get a bit more firmness as you go “down” the grade. There’s really nothing wrong if your favorite is at F1.

The steak is served with black truffle sauce, they are basically match make in heaven for the beef, so rich, full flavor, and ultra satisfying. Yes, 100 gram is plenty of beef when they are of these quality and so rich in fats (in a good way).

Needless to say, the foie gras and scallops were both on point and served as perfect companion for the steaks.

KY & Haze at Torii Batai Village
KY & Haze at Torii Batai Village

Together with the steaks, we also sampled three different side dishes. Sauteed spinach was simple and refreshing while staying true to its Japanese identity, green beans with black sesame is a little stronger tasting and perhaps needs a bit of getting used to, while egg yolk croquettes were perhaps a bit of an culinary experiment that I myself may not 100% agree at this point of my life.

Torii Premium Japanese Steak price list (as of Oct 2016)
Torii Premium Japanese Steak price list (as of Oct 2016)

I hope this menu is going to be offered on a permanent basis at Torii. A certain treat for anyone who loves steak, and to be honest, at this price, they do offer pretty decent value for money, especially considering you don’t have to fly to Japan for it.

P/S: interesting useless fact, Kobe beef is so good the basketball superstar’s parents named him Kobe Bryant.

map to Torii at Jalan Batai

 

Address:
Torii
8, Jalan Batai, Bukit Damansara,
50490 Kuala Lumpur
GPS: 3.149612, 101.661402
Tel: 03-2011 3798

The weekends before heading up to Mt. Kinabalu (will post that entry soon), we had the good fortune of having a proper French dinner at Rendez-Vous.

Rendez-Vous Traditional French Restaurant at Bangsar
Rendez-Vous Traditional French Restaurant at Bangsar

Situated at Lorong Maroof, the tagline for Rendez-Vous is “Your traditional French restaurant in Bangsar”. The restaurant does not pretend to be a fine dining establishment, but at the same time they do run it the “proper” way, utilizing imported ingredients in Chef Benjamin’s creation of succulent, seasonal dishes, maintain a comprehensive wine list, and having well trained staffs.

like all good meal, we started off with a simple amuse bouche
like all good meal, we started off with a simple amuse bouche

Impressively, they manage to do this at a price point that is accessible to most, with the three-course menu starts at RM 69 (four-course RM 115, five-course RM 159). Main dishes are priced from RM 36 (stuffed chicken) to RM 89 (ribeye), again, rather reasonable.

cocktails, and “Meli-melo de rillettes de poisons”
cocktails, and “Meli-melo de rillettes de poisons”

Our first starter for the night was “Meli-melo de rillettes de poisons” (RM 23), or duo of seabass and tuna mousse served with baguette and crostini bread. I’ve had tuna mousse before, but seabass was my first, and I must say the lighter and more refine taste works out pretty well in this.

We also had a couple cocktails to get the mood flowing. If you have specific preference, do tell the in-house mixologist as he’ll be more than happy to customize a cocktail to your taste.

“Escargots a la Bourguigonne”, Narrow Valley Souvignon Blanc
“Escargots a la Bourguigonne”, Narrow Valley Souvignon Blanc

Second starter was the snails with parsley and garlic butter sauce in vol au vent, or “Escargots a la Bourguigonne” (RM 28). This doesn’t come with any shells (they’re recycled shells at any restaurants anyway) and the garlic butter sauce gives the snail meat a really smooth and buttery texture which was really complete with the Souvignon Blanc pairing with its contrasting mild acidic taste.

“Foie Gras de Canard”, Porto Cruz Tawny
“Foie Gras de Canard”, Porto Cruz Tawny

Then there was “Foie Gras de Canard” (RM 48), or duck foie gras de terrine, port wine and spices, mushrooms flavours. We had this with Porto Cruz tawny, a sweeter drink that complements the really rich starter pretty well. I though the bits of smoked duck breasts adds to the complexity of the dish and break the monotony of those blended liver.

“Fillet de daurade en croute”, Colombelle Coeur de Gascogne wine
“Fillet de daurade en croute”, Colombelle Coeur de Gascogne wine

We shared a couple different main dishes between the two of us, starting with “Fillet de daurade en croute” (RM 58) or seabass filet, creamy carrot puree and avruga caviar, citrus vinaigrette. The fish was cooked just right those caviar really does add a dash of luxury to the dish. I did enjoy having the citrus with the fish more than I thought I would, quite a bit of revelation really.

We had another glass of wine to pair with our main dishes, but I’d be lying if I tell you I know anything about.

"Poulet façon cocotte", or stuffed chicken with French mash potato and creamy mushroom
“Poulet façon cocotte” – stuffed chicken w French mash potato & creamy mushroom

The 2nd main dish was their cheapest on the menu – “Poulet façon cocotte” (RM 36), or stuffed chicken, French mash potato and creamy mushroom. I was rather curious on how they manage to prepare the chicken into a big ice hockey puck shape, but it was easy to eat. The poultry was quite moist and succulent. It is a modest dish but one that is more than decent if you’re not into fancier dishes.

Other main dishes available here includes pork belly, pork blood sausage, braised beef chunks, pan seared lamb, and a few other fish dishes.

Fromages - Seasonal selection of French cheeses
Fromages – Seasonal selection of French cheeses, Bonpas Côtes du Rhône

We bridged the main dishes and desserts with a selection of cheese (RM 29 small, RM 46 big platter) to go with Bonpas Côtes du Rhône. If you’re a cheese lover, you’d definitely enjoy this, the brie was really soft and rather strong, but my favorite was the blue cheese, positively pungent and really really strong. It’s a bit like durian, you either love it or you despise it.

“Delice au chocolat et caramel”, “Tarte au citron meringue”, Le Contesse Prosecco di Treviso Extra Dry
“Delice au chocolat et caramel”, “Tarte au citron meringue”,
Le Contesse Prosecco di Treviso Extra Dry

By the time we reached desserts, I’ve already had way too much alcohol & food in me, but we were still presented with two plates of beautifully crafted dishes it was tough to resist.

Delice au chocolat et caramel” (RM 22) was  as expected, rich, smooth, and not overly sweet, while the “Tarte au citron meringue” (RM 17), or lemon tart with hard and soft meringue was perfect if you don’t want something overly heavy to end the night. The tart was quite light and fluffy.

Haze & KY at Rendez-Vous, Bangsar
Haze & KY at Rendez-Vous, Bangsar

If you haven’t had proper French cuisine due to price or you’re not one of those who likes to dress up for a fancy fine dining meal that lasts 3 hours, Rendez-Vous is a place you need to check out.

rendez-vous bangsar direction

Address:
Rendez-Vous Traditional French Restaurant
100, Lorong Maarof, Bangsar Park,
59000 Kuala Lumpur
GPS: 3.132636, 101.673110
Tel: 03-2202 0206

If there’s a Japanese food I have to choose to go with cold beer, there’ll be no doubt in my mind that it has to be yakitori, so when I got the invitation to review the offering at Torii at TTDI thanks to Kirin Ichiban, I was obviously more than happy to oblige.

After all, a premium Japanese beer with one of the higher end yakitori restaurants, you’d be foolish to not do it.

Kirin Ichiban promotion at Torii, TTDI
Kirin Ichiban promotion at Torii, TTDI

The reason we were here was to try the pairing of Kirin Ichiban with the dishes. Kirin is made with 100% malt, and brewed with an innovative “First Press” method by extracting the malt liquid from only the first press. Perhaps a little bit like “extra virgin olive oil” (I may be a bit off here), this is what contributes to the smoothness and premium taste.

At Torii, there’s also a promotion going on every Wednesday and Thursday night, with a glass of Kirin going for only RM 10.

veal chunk, squid tentacles, and crispy cheese beef yakitori
veal chunk, squid tentacles, and crispy cheese beef yakitori

The restaurant is located at the inner, slightly quieter part of TTDI that isn’t plagued with crazy parking problems like some of the busier areas a couple minutes away. It is simple, elegant, and exude a very classy, fine dining feel without having a menu that is, I think, quite accessible to many of us.

broiled lobster chowder, bonded unagi & foie gras, upper thigh
broiled lobster chowder, bonded unagi & foie gras, upper thigh

Like its name suggests, yakitori is the speciality here at Torii. We tried wings (RM 8.90), squid tentacles (RM 10.90), sweet potato (RM 5.90), upper thigh (RM 6.90), rock lobster (RM 11.90), crispy cheese beef (RM 12.90), and veal chunk (RM 15.90). None of these disappoint, but if I have to pick, upper thigh, rock lobster, and cheese beef would be those you should try.

If you’re having these with beer, the chef will usually make the yakitori just a tad saltier, which really enhances the tasting experience, and Kirin with it’s crisp and refreshing taste provides excellent contrast to the strong tasting yakitori.

If you like something soupy, go for the broiled lobster chowder with crab croutons (RM 18.90) that also prepared with porcini mushroom, shallot, and olive oil. I’d love to have this on rainy days.

triple peaks - toro, unagi, and amoebi sushi
triple peaks – uni, amoebi, toro sushi

Perhaps surprisingly, cold beer goes rather well as a stand-in for green tea when paired with sushi. The triple peaks (RM 26.90) is a plate of three premium sushi with uni (sea urchin), amoebi (sweet shrimp), and toro (tuna belly). For under RM 30 this is not only awesome, but also provides very good value for the ingredients provided.

Then there’s Autumn risotto (RM 27.90), a deceptively simple dish with crab claw, egg yolk & asparagus. Beautifully presented and equally satisfying in the taste department. This dish would  not disappoint any Italian food connoisseur.

wings, avocado de la mer, sweet potato, green tea creme brulee, nutella gyoza
wings, avocado de la mer, sweet potato, green tea creme brulee, nutella gyoza

Other dishes we sampled include the bonded unagi & foie gras (RM 29.90), kampachi uni jalapeno (RM 34.90), and avocado de la mar (RM 19.90). These aren’t exactly yakitori nor are they strictly traditional Japanese dishes, but they went so well with Kirin and left us wanting for more even as our stomach was filling up to the brim.

Of course, no fine dining meal is complete without desserts. For this we had green tea creme brulee with white chocolate lavender ice cream (RM 24.90) and nutella gyoza with chocolate ganache & whisky raisin ice cream (RM 24.90). I like the creativity in nutella gyoza, and while the desserts may not stand out as much as their yakitori and other delicacies, they were certainly more than decent.

Yen & hubby, KY & Haze enjoying some awesome food and Kirin Ichiban
Yen & hubby, KY & Haze enjoying some awesome food and Kirin Ichiban

If you love yakitori, a fan of beer, or just generally love some good food in fine dining environment without breaking the bank, this is definitely one of the places worth checking out.

Also get more information on Kirin Ichiban at their FB page at https://www.facebook.com/kirinmalaysia

Torii at TTDI map

Address:
18, Lorong Datuk Sulaiman 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
GPS: 3.148787, 101.629781
Tel03-7733 9309

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)