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Another year, another Xmas party at SS3. This was the 9th Xmas party we had at my place since I moved here, with the exception of 2010.

As every year, we had a bit of food, plenty to drink (thanks to Carlsberg Malaysia for a case of Carlsberg, Asahi, Kronenbourg Blanc, and Somersby each), and a fun filled gift exchange program.

xmas eve party at KY's, 2013
xmas eve party at KY’s, 2013

This year, we used our gas grill for some pork chop that I marinated, and set up another charcoal grill for our Muslim friends.

Party got started at around 8, and we were lucky that the weather cooperated despite Accuweather forecasted a bit of thunderstorm, so thank you for lying again, Accuweather!

we had a non-halal and a halal grill going on
we had a non-halal and a halal grill going on

There were a lot of new faces as well as returning friends to the party this year.

Those who were here before:

KY, Haze, Horng, Yuki, EeLaine, Suan, David, Winnie, Michael, Lance, Melissa, Ruby, Douglas, Yee Hou.

it took Fresh 8 tries to finally get her gift - a water gun
it took Fresh 8 tries to finally get her gift – a water gun

And the new faces who joined us this year:

Evelyn, Dennis, Pearl, Pearl’s bf, Ruby’s guy, Suching, Pauline, Kelly, Sheng, Min, Shah, Angel, Fuad, Ecky, Sat, Sliz, Jon, Latha, Lisa.

So it was 14 + 19 = 33 people, right around our average every year, a big thank you for everyone who made it. For those who missed the party, next year ya!

my gift was MyKuali white curry mee, was a hit!
my gift was MyKuali white curry mee, was a hit!

As usual, our gift exchange had some different rules to the norm:

  • every participant contribute a gift worth over RM 30, and then draw a number from the box
  • smallest number start by picking and unwrapping a gift
  • next number can snatch the opened gift, whereby the person who lost it gets to choose another gift, or snatch another opened gift
  • you’re not allowed to snatch the same gift you had before

Kelly, SuChing, Ecky, Haze, Angel, Dennis, Melissa, Eelaine
Kelly, SuChing, Ecky, Haze, Angel, Dennis, Melissa, Eelaine

Just to mess up with the guys, I actually gave a pretty good gift this year – 16 packs of MyKuali Penang white curry mee instant noodle. Arguably the most sought after instant noodle on the market right now, it exchanged hands 6 different times and finally ended up on Winnie’s possession.

Ruby's guy, Sheng, David, Shah, Sliz, Ruby, Horng, Min
Ruby’s guy, Sheng, David, Shah, Sliz, Ruby, Horng, Min

The biggest victim of the night was Fresh, she took 8 tries before finally settled on the water gun that she can use to torment Cendawan, all her other gifts (snatched or opened) were taken by other people, so many highs and so many disappointments, hahaha.

Douglas, Suching, Pauline, Pearl's guy, Yee Hou, Lance, Melissa, Fuad
Douglas, Suching, Pauline, Pearl’s guy, Yee Hou, Lance, Melissa, Fuad

Some of the other highly saught after gifts include a bottle of Jack Daniel, a Joker figurine, a pair of wide angle & fisheye lens for smart phone (I got it!), a pack of Somersby apple cider, nanodots magnet toy, a bag of bacon, number 8 magic ball, tumbler, tictac, and more.

It was a fun night and I hope everyone enjoyed. The men in blue never came this year, breaking a tradition of sort.

See you guys next year!

When you are in the F&B event scene long enough, things can get a little bit predictable, and sometimes even boring, uninspiring. The Kronenbourg French Art of Culinary at Cuisine Gourmet by Nathalie was entirely unlike those events.

Kronenbourg 1664 - The French Art of Culinary at Nathalie's
Kronenbourg 1664 – The French Art of Culinary at Nathalie’s

Carlsberg Malaysia sure knows how to a proper party. While waiting for everyone to arrive, we were handed ice cold Asahi Super Dry, and servers fed us tiny tid bits to get the appetite going.

I found the in-spoon crème brûlée particularly yummy, well, cos it had foie gras as one of the ingredients. There were also green apple espuma, popcorn truffle scramble egg, and marinated salmon tart in herbs mousse. This is how you keep guests happy even while waiting. We also took the opportunity to social around a bit with like minded people.

French Style King Fish Maki
French Style King Fish Maki

Onto the dinner, our first dish was an exquisite Western interpretation of the popular Japanese dish – maki. The French style King Fish Maki is served with preserved lemon mousse, mesclun salad, balsamic and lemon dressing.

The fish was imported, the maki was fresh, a bit zesty, and never once lost it’s French root even while visually looking more like it’s Oriental cousin. Imagine Bérénice Marlohe (of Skyfall) in a kimono.

Kronenbourg 1664 was the beer paired with this dish.

Hokkaido Scallops and Foie Gras Duo
Hokkaido Scallops and Foie Gras Duo

Sticking with seafood, the next dish was Hokkaido Scallops and Foie Gras Duo, Green Cabbage. The dish was cooked with Kronenbourg 1664 and served on cabbage broth emulsion.

Scallops and foie gras are two of my favorite ingredients, and the combination of them two? Excellent. I did feel that the cabbage was perhaps just slightly too hard, I’m nitpicking.

Floating Somersby Apple Cider Sorbet, Roasted Venison Tenderloin
Floating Somersby Apple Cider Sorbet, Roasted Venison Tenderloin

Floating Somersby Apple Cider Sorbet proved to be just the palate cleanser we need before switching from seafood to red meat. The sorbet was sweet and delightful, and I really love the super thin apple slice that comes with it. Exquisite.

The meat dish of the day was Roasted Venison Tenderloin, celeriac puree sauce with chocolate flavors, hazelnut tuile & thyme polenta. This was paired with Grimbergen Ambree. Another lovely dish, the bitter sweet tasting beer complimented the meat very well.

French Blue Cheese, Dry Fruits Chutney
French Blue Cheese, Dry Fruits Chutney

We started winding down French blue cheese and dry fruits chutney. The blue cheese pungent as any good blue cheese should, with fruits chutney giving it the opposing sweet taste. Not everyone’s cup of tea, but I love blue cheese.

Homemade Brioche "Pain Perdu"
Homemade Brioche “Pain Perdu”

Unfortunately, every dinner has to come to an end, and this session was concluded with Homemade Brioche “Pain Perdu” (toast), vanilla custard sauce, apple and pear tarte tatin, with a serving of Kronenbourg 1664 Blanc ice cream.

By then, my respect to chef Nathalie’s capability was well entranced, and I know that I will be visiting this place again in the future.

Kronenbourg Blanc, MPO musicians
Kronenbourg Blanc, MPO musicians

All throughout dinner, musicians from MPO plays a light tune at the background, with Soren, the Managing Director of Carlsberg Malaysia giving his short introduction to each dish and beer pairing in between. It was one of the best such events I’ve ever attended, thank you Ee for the invitation.

Asahi Super Dry, Somersby, Kronenbourg Blanc, Kronenbourg 1664, Grimbergen Ambree
Asahi Super Dry, Somersby, Kronenbourg Blanc, Kronenbourg 1664, Grimbergen Ambree

map to Menara Taipan, Kuala Lumpur

Address:
Cuisine Gourmet by Nathalie
Menara Taipan, Jalan Puncak
50250 Kuala Lumpur
GPS3.15232, 101.70633
Webnathaliegourmetstudio.com
Tel: 03-2072 4452

And it was another Xmas Eve Party at SS3, a yearly tradition that we’ve had since 2004 (except for 2010), if you’re counting, this was the 8th time on the same venue with the same concept – plenty of drinks, a bit of food, and a tricky gift exchange program by midnight.

The idea is for everyone to have some fun counting down to Christmas day, and at the same time an excuse to have a few drinks and mingle among like minded friends.

xmas eve party at SS3, 2012
xmas eve party at SS3, 2012

Carlsberg Malaysia was kind enough to sponsor us some beer for the night – we had 2 cases of Carlsberg, Asashi Super Dry, and Kronenbourg Blanc each. Thank you Pearl, Calvin, and Serin!

I made full use of the Jagermiester freezer and Carlsberg beer tower I won from the Jagermiester Halloween Party a couple months ago.

I made some bergedil, haze marinated pork for bbq, Fresh made santa berries
I made some bergedil, haze marinated pork for bbq, Fresh made santa berries

Other than the beer, we prepared some food for the night. Haze marinated more than 3 KGs of pork for BBQ and prepared a small slab of roast pork, I made some bergedil, and Fresh prepared her little cute Santaberries.

It wasn’t a dinner event, so these were just beer food.

Jeniffer & Jenine; Fooi, Sam, Kerol, Terence; Shany & Desmond, Eiling, Horng
Jeniffer & Janine; Fooi, Sam, Kerol, Terence; Shany & Desmond, Eiling, Horng

Guests started coming in just slightly before 9 pm. In fact, David and Michael actually went to my place while we were out having dinner, talk about being too punctual.

Fresh, Huss, Janine, Winnie & Terence, KY, Erin, Yuki, Martin
Fresh, Huss, Janine, Winnie & Terence, KY, Erin, Yuki, Martin

The returning party goers were:

KY, Haze, Horng, Yuki, Kim, Gareth, Terence, Kerol, Ruby, Michael, Li Ling, Lance, Eiling, Yee Hou, Firdy, Zess, Shiang.

Fiqa, Eiling, Ruby & Desmond, Terence, Vindy, Cherlyn, Desmond, Terence

Fiqa, Eiling, Ruby & Desmond, Terence, Vindy, Cherlyn, Desmond, Terence

New Faces were:

Fiqa, Huss, Fresh, Erin, Martin, Jennifer, Janine, Winnie, Fooi, Desmond, Sam, Geoffery, Shany, Cheryn, Vindy, David, Gary

So that was 17-17 with a total of 34 people, a pretty nice turn out despite a few notable absence due to work, travel, and family commitments. You know who you are, and we hope to see you next year.

David, Yee Hou, Desmond, Michael, Kerol, Horng, Firdy, Gary
David, Yee Hou, Desmond, Michael, Kerol, Horng, Firdy, Gary

We had another fun filled gift exchange program with the following rules this year

  • every participant contribute a gift worth over RM 49.90, and then draw a number from the box
  • smallest number start by picking and unwrapping a gift
  • next number can snatch the opened gift, whereby the person who lost it gets to choose another gift, or snatch another opened gift
  • maximum of 3 snatching sequence per round

The most snatched gift was a sweet Puma Ducati bag from Fooi that’s actually retailed at over RM 300, Lance went home with it. Other memorable gifts include portable air bed, Chinese liquor, ice cream, Thor’s Hammer bottle opener, a couple of salami from Australia.

Terence ended up with a pair of blue lingerie, who would have thought, right?

Gary, Geoffery, Horng; Yee Hou, Fresh, Yuki, Haze; and finally, the drunken man
Gary, Geoffery, Horng; Yee Hou, Fresh, Yuki, Haze; and finally, the drunken man

The men in blue visited us by around 2 am and that’s when the party was winding down. The ending of this party is almost exactly the same as the one in 2008 where we had a dude in Afro K-O-ed on the floor. It was a blast.

See you guys next year!

Some weeks ago I attended a pretty special fine dining session hosted by Carlsberg Malaysia at Samplings on the Fourteen, Berjaya Time Square Hotel in conjunction with their participation in the 11th installation of Malaysian International Gourmet Festival.

That was a long sentence in a paragraph, but basically it was Carlsberg introducing Kronenbourg 1664 & Kronenbourg Blanc as the official beer of the festival.

Asahi, Kronenberg, Blanc, Savanna Dry
Asahi, Kronenberg, Blanc, Savanna Dry

It was a night of food and beer pairing, with the food prepared by Chef Jochen Kern and Chef Valmurugan Subramaniam (Sous Chef of the restaurant).

Chef Jochen Kern is a German culinary expert with more than 40 years of experience in the industry, having served many dignitaries such as Queen Elizabeth II, President Bill Clinton, Dr. M, King of Thailand, Sultan of Brunei and more. With a credential like his, we knew we were in for a treat.

foie gras - one of my favorites
pan fried foie gras – om nom nom nom

We started the night with Pan Fried Foie Gras on marmalade of fresh grapes, red onion, and Kronenbourg Blanc. Two generous slabs of those liver was more than I bargained for, it was as good as the memory of my first time having it at Zipangu. There were also a couple shavings of truffles on top, le yums!

The foie gras was paired with Savanna Dry Cinder, perfectly counter the fattiness of the liver. Good stuff.

savanna dry cider infused porcini mushroom, poached black cod
savanna dry cider infused porcini mushroom, poached black cod, Blanc

Next up was what the good chef called Cappuccino, Savanna Dry Cider infused Porcini Mushroom; and Poached Black Cod, in Kronenbourg Blanc Sabayon & Beurre du mutarde on brown lentille and potato compote. We had these with a glass of Kronenbourg Blanc.

The soup had an interesting blend of taste, with the sweetness of cider crossing with the taste of mushroom, it worked for me. Poached black cod is new to me too, and the beer infused sauce over the fish was perhaps just a tad too much smoothness, perhaps something fresh or crunchy could have made it even better, but I was just nitpicking. It was still very good nonetheless.

grilled American prime beef tenderloin
grilled American prime beef tenderloin

Then we arrived at the main dish of Grilled American Prime Beef Tenderloin. This slab of meat was glazed in peppered Kronenbourg lager and tomato choron with Louisiana corn crisps and tender chilly bean tomato.

Say what you would about Wagyu or Kobe beef, I still love these classic prime beef just as much. It was perfectly prepared, and of course went very well with the glass of lager accompanying the meat.

hot corossol souffle with cafe luwak, cafe amarula iced
hot corossol souffle with cafe luwak, cafe amarula iced

Desserts came in the form of Hot Chocolate Souffle with cafe luwak sabayon (I just had cafe luwak in Bali a week prior) to go with Inniskillin Ice Wine, which was very cold, sweet, and aromatic, perfect for desserts.

To cap the night, we also had a cup of Cafe Amarula instead of the usual coffee or tea. Much creamier, and carries a kick on top of the coffee flavor, good stuff.

chef Jochen Kern
chef Jochen Kern, Siao Ling, Søren, myself, and Suan

It was a fantastic night that was only bettered by the company at our table of 5. Two other media friends, Suan, and myself were joined by none other than the MD of Carlsberg Malaysia, Søren. Whom despite his position, turned out to be a friendly chap who shared with us many topics both in and outside the industry.

Now I shall replay the memory of savoring that foie gras in my brain, on a loop.