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Tag / lobster

A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino Sauro from Gattopardo Ristorante di Mare in Singapore.

This event happens from March 14-18, 2017 so you may still have a chance to participate in the last few sessions if you catch this article early enough; or of course, you can head to Singapore and visit the good chef at his home turf.

The Library at Ritz Carlton KL
The Library at Ritz Carlton KL

The dinner happened at The Library, a dining space that has an ambiance not unlike an extensive classy private library, complete with collection of books with topics ranging from film to art and travel. We were there for fine Sicilian food this time, so I’m afraid the books will have to wait for next round.

a bit of tid bit & bread prior to dinner
a bit of tidbit & bread prior to dinner

We started the night with a glass of sparkling wine, some bread, and a pre-dinner amuse-bouche of salmon with caviar which I thought was perfect to get us ready for what’s coming next.

For this first session of Sicilian dinner, we were also lucky enough to be joined by His Excellency Mario Sammartino, the ambassador of Italy to Malaysia.

amuse-bouche - ostrica
amuse-bouche – Ostrica

Then came the first course – Ostrica, or oyster with sherry vinegar jelly, wasabi chips, and Avruga caviar. This amuse-bouche was perfect in opening up the appetite with its refreshing taste and subtle sweetness from the oyster that is perfectly balanced with the slight salty flavor from caviar. Usage of wasabi showcase Chef Lino’s boldness in using contemporary technique and ingredients.

Sanfeletto conegliano valdobbiadene prosecco superior docg was the accompanying wine.

appetiser - polipo
appetiser – Polipo

Appetizer was Polipo, or charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, and pistachio pesto.

At the first glance, I thought we were having risotto, but as it turned out it was risone, or a rice shaped pasta that was much smoother, having a more controlled taste and texture that complimented the stronger tasting octopus well.

Vigneti zabu grillo terre siciliane igt was served with this seafood dish.

entree - Capellini con Aracosta
entree – Capellini con Aracosta

Then came entree, in the form of Capellini con Aracosta, or angel hair pasta, lobster, seafood, and carrot.

This is a deceptively simple looking dish that is again packed with the sweetness of what the Mediterranean sea has to offer. Lobster tail & angel hair pasta are two ingredients I enjoyed, and this combination did not disappoint.

Cecchi orvieto classico toscana doc would be the accompanying Sicilian wine.

main course - Manzo Australiano
main course 1 – Manzo Australiano

There were two choices of main course.

Manzo Australiano would be the Australian wagyu with morel mushrooms and horseradish sauce. Perfectly executed with the meat in the overused “melt in your mouth” texture, but that’s the best description I could give. The sauce was thick, strong, and go surprisingly well with the red meat (this coming from someone who loves his beef with only salt & pepper).

Wine pairing – mazzei zisola sicilia doc

main course 2 - Zuppa di Pesce Gattopardo
main course 2 – Zuppa di Pesce Gattopardo

Zuppa di Pesce Gattopardo, or the Signature Gattopardo Seafood Stew, would be the other equally worthy option. The stew is packed with several types of shellfish, prawn, as well as fish fillet. This stew is perfect in a cold rainy day, or any day actually.

Wine pairing – vigneti zabu grillo terre siciliane igt

dessert - Cassata
dessert – Cassata

Dessert was a unique interpretation of Sicilian Ricotta Cheese Cake, or Cassata by Chef Lino. The deconstructed dessert was a sweet treat with some strong sourish berries that wakens up the senses a bit, which I thought was nice. We also had some chocolates to go with coffee to end the session.

Sicilian wine pairing option available
Sicilian wine pairing option available

This specially curated Sicilian course dinner is priced at MYR 250 with an option of wine pairing at MYR 375 per person. Dinner is served from 7 pm but only available until 18th March 2017.

Executive Chef Lino Sauro
Chef Lino Sauro

Ritz Carlton, KL

Address:
The Library @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur

GPS: 3.146960, 101.715406
Tel03-2141 8000

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

 

Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly a year ago, operated by Sushi Train (which also has Ten, Senya Solaris, Sushi Ichiro, Menya, and more under their umbrella), their quality of food has always impressed me, hence the repeated visit.

Hanaya Japanese Dining with 2016 Mother's Day Menu
Hanaya Japanese Dining with 2016 Mother’s Day Menu

The philosophy of the Mother’s Day Menu at Hanaya is one that put health in emphasis. The major ingredients chosen for the 6 course set each has properties that especially beneficial to the female body, which I find pretty interesting. These benefits are from a mixture of traditional believes and modern nutritional knowledge.

To me thought, I just know that they tastes good, which is my number one criteria 😀

Pumpkin Chawamushi
Pumpkin Chawamushi

Our Amuse was Pumpkin Chawamushi. Pumpkin having B Carotin supports beautiful skin and hair, while galvanized iron in egg enhanced the female hormone secretion. All I know is that it was complex and delicious.

sashimi on crushed ice
sashimi on crushed ice

Second of the six course was sashimi. Tuna with DHA to lower cholesterol, Travoli with EPA that helps in hardening of arteries, Astaxathin in salmon with anti aging care and recovery from exhaustion properties, plus golden cuttlefish that contains lysine, which helps in hair restoration.

The seafood was certainly fresh, while we had yellow tail in this tasting session instead of Travoli, I was still more than satisfied. The presentation for this sashimi dish was rather exquisite too.

grilled Canadian lobster and Hokkaido scallop
grilled Canadian lobster and Hokkaido scallop

Main course – grilled Canadian lobster and Hokkaido scallop garlic butter with dry tomato & herb sauce.
Lobster for cancer suppression, scallop with taurine that helps improvement of fatty liver, and dry tomato is rich in vitamin c. Two different seafood from each side of the Pacific ocean make up this wholesome dish that utilizes Western style preparation method, a perfect marriage.

hijiki seaweed rice and Asuka milk miso soup
hijiki seaweed rice and Asuka milk miso soup

4th and 5th course – shokuji, or hijiki seaweed rice, with dietary fiber for detox effect, & Asuka milk miso soup, with miso having isoflavon that helps suppress menopausal disorders.

The seaweed rice was subtle in taste, and I thought the Asuka milk miso soup tasted much richer but in a good way, especially for those who loves the milkier texture.

"dearest mother" dessert
“dearest mother” dessert

To end Hanaya Japanese Dining’s mother’s day 2016 menu – “dearest mother” dessert, with avocado ice cream (lowers blood pressure), rose hip (vitamin c & e – antioxidants), and misc cereals (minerals to fix menstrual irregularities).

I thought the six course menu was rather exquisite but not over the top, it is available only for 3 days (6-8/5/2016) so if you want to treat mom for a meal with thoughts behind the menu, this is certainly worth checking out.

map to Grand Millennium Hotel, Kuala Lumpur

Address:
Hanaya
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499

Back in September I was fortunate enough to get invited to a tasting event at Sheraton Imperial’s Sasagawa Japanese Restaurant to sample their Kansai Menu. While this write up is a little late, the Kansai Fair running through 20th December 2015, so we’re actually only about half way through.

The following 8-course meal is the brainchild of Chef Hitoshi Sasagawa, with premium ingredients from Kyoto, Osaka, Mie, Kouchi, Nara and Shiga. It is priced at RM 300.

mixed autumn vegetable with sesame cream, fresh sashimi
mixed autumn vegetable with sesame cream, fresh sashimi

The 8 course Kansai Menu started with fresh appetizer in the form of Mixed Autumn Vegetable with Sesame Cream. The daikoku shimeji mushroom in this dish was harvested from Kyoto, I also enjoyed the little bulb of yam in this dish, very refreshing.

It’s certainly an expectation that Japanese course dinner should have some form of sashimi, and in this case, we had a selection of fresh raw seafood handpicked by the chef. Instead of the usual soya sauce, the sashimi was served with Tanimachi ponzu from Osaka, the citrus based sauce gave it a hint of acidity which I find quite enjoyable.

Ise lobster from Mie
Ise lobster from Mie

Third course came in the form of Ise lobster, from Mie prefecture by the Pacific coast. The fresh lobster is lightly boiled with vegetable broth, preserving it’s natural seafood sweetness without over seasoning. Simple yet elegant.

pot stew with yuzu stock
pot stew with yuzu stock

Next up was a pot stew dish with Yuzu flavored stock to go with red snapper from Kouchi and Saikyo miso from Kyoto. Another rather simple dish that exudes a feeling of traditional home-cooked goodness. No complain from this happy camper, certainly.

Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake
Echizen soba salad, grilled sea eel with steamed Yoshino-kuzu ankake

The fifth item on the menu was Echizen soba salad, from Fukui, the cold soba provided a change from the previous two warm dishes.

Next up was the Grilled Sea Eel with Harvest Steamed Yoshino-kuzu Ankake. The eel was certainly delectable, and I thought the starchy broth complemented the seafood well. This dish has ingredients from Osaka, Kyoto, and Nara.

miso soup, seaweed pickle, salted bean rice cake dessert
miso soup, seaweed pickle, salted bean rice cake dessert

The penultimate dish was a combination of Aosa miso Soup with Japanese pickles served with rice. I find the pickle very very strong tasting, but a small bite with a healthy scoop of rice can work in a way not entirely unlike banana leaf with chutney. The seaweed laden miso soup though, was lovely.

The 8-course dinner was concluded with salted red bean rice cake from Shiga, a rather simple end to this enjoyable Kansai Course.

chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL
chef Sasagawa, Ringo, Haze, KY at Sasagawa Sheraton Imperial KL

Overall it was quite an impressive course that showcases the various offerings from Kansai. The Premium Kansai menu is available through 20th December, 2015, it’s not too late yet, and I think I’ll be back to Sasagawa to sample some of their other dishes for sure.

map to Sheraton Imperial KL Hotel

Address:
Sasagawa Japanese Restaurant
Jalan Sultan Ismail,
50250 Kuala Lumpur
GPS3.158659, 101.700124
Tel03-2602 3288
Web: www.sasagawakl.asia

This is the last food entry for our London Trip, and more importantly, the only place that I was recommended to go by my colleague William who went to the same city just weeks before Haze and myself made the trip that was sponsored by Malaysia Airlines – the restaurant chain is, of course, Burger and Lobster.

Burger and Lobster, London
Burger and Lobster, London

While most food in London (in our experience) was rather expensive in comparison with what we get in Malaysia, Burger and Lobster somehow manage to provide a sweet deal that is in a way, cheaper than back home.

As the name suggest, this place only offers Burger and Lobsters. After we sat down, we were presented with a drinks menu and no food menu. You would either choose burger, or lobster (baked or steamed), with each dish priced at £20.

As Asian, it was no surprise that we opted for the crustaceans.

baked or steamed lobster with chips, pick one
baked or steamed lobster with chips, pick one

The lobster dish is very straightforward and simple, you get salad & chips as sides, and butter sauce to go with the seafood. And sometimes simplicity is best when it comes to good quality seafood, the lobster was fresh, succulent, and full of that seafood sweetness. The salad was superb as well, though the chips were again, tastes like deep fried potato cut into thin strips with salt sprinkled on them.

We found that portion was just right as well. If you’re one of the bigger eaters, they do have some bigger sized lobsters instead of the standard 1.5 pounder.

Haze & KY at Burger & Lobster, we certainly enjoyed it
Haze & KY at Burger & Lobster, we certainly enjoyed it

While we went to the branch at Knightsbridge, there are actually quite a number of Burger and Lobster branches in London and a few other cities. If I go back to London again, I will most likely revisit this fantastic chain.

P/S: Pince & Pints is doing something similar in Malaysia, I have yet to give it a try.

Burger and Lobster at Knightsbridge, London Map

Address:
Burger & Lobster
Fifth Floor Harvey Nicols
Knights Bridge,
London SW1X 7RJ
GPS51.501666, -0.159802
Tel: +44 2072018676
URL: www.burgerandlobster.com