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Malaysian Food Blog, Travel, Diving & More

Tag / publika

To be honest, while not being a habitual alcohol consumer, I do enjoy my beer every now and then. A cold beer and some finger foods in front of the TV with my favorite sports team on after a tiring day is just about the most a guy can ask for.

I liked my beer cold, in fact, as cold as possible, and always thought that chucking it down in big gulp is the most satisfying thing ever.

Kilkenny Ruby Red Society
Kilkenny Appreciation Night, at The Bee, Publika

And then I went to Kilkenny’s Appreciation Night at Publika the other day and got a whole new revelation. This was the first event hosted by Kilkenny in Malaysia, with a promise of taking the guests on a journey to experience all things Kilkenny.

Michael (The Star), Tim (Nuffnang), Suanie & Haze (bloggers, Ashley (Esquire magazine), and many others
Michael (The Star), Tim (Nuffnang), Suanie & Haze (blogs), Ashley (Esquire magazine)

The event was attended by quite a lot of familiar faces. Michael from The Star, Ashley from Esquire magazine, Timothy and David from Nuffnang, Eileen from Mindshare, Ernest who draws cartoon, Suan, Haze, representatives from GABs, and more.

the smell test, guess them right and win a prize
the smell test at the Sensory Station, guess them right and win a prize

We started the night with a glass of Kilkenny in hand and got to mingle with like minded people.

Kilkenny set up a Sensory Station on location and I think it’s quite a neat little idea. There were seven bottles containing different smells at the station, and participants were asked to identify what each ingredient was.

I managed to identify about 4 out of the 7 (with a bit of cheating), and it just goes to show that while many of us have keen sense of smell, it is often not easy to match it to what we remember. These are pretty “normal” ingredients tho – nuts, caramel, vanilla, cinnamon, elder flower, and so forth.

Kilkenny Masterclass experience by Ben Ng from GAB Professional Solutions
Kilkenny Masterclass experience by Ben Ng from GAB Professional Solutions

Highlight of the night was undoubtedly the Kilkenny Masterclass conducted by Ben Ng from GAB Professional Solutions.

In the first “experiment”, we got to try the ale served super cold at between 0-4 Celsius, temperature achieved with the help of some dried ice. It was very easy to drink and actually tasted quite bland.

Next, we tried the same Kilkenny, now at between 4-6 Celsius and it was almost like a completely different beer. Much richer aroma and stronger taste. Ben then explained that on extreme cold temperature, the taste and aroma is muffled, but allowing it to warm up just a little and you get to enjoy the full spectrum of taste and aroma from the famous red ale.

That thick foam on top of the beer? It isn’t there to short change you for a smaller portion of beer, but actually adds to the smooth character of the overall experience.

Another important difference we got from the class was the difference between ale and lager. In short, ale is top fermented in warmer temperature while larger uses bottom fermenting yeast with colder temperature. Ales are usually light to dark brown, with a more robust and fruity flavor. Kilkenny is of course, one of the most popular ale in the country.

beef balls, chicken kebab, fish fingers, quiche, and calamari for food pairing
beef balls, chicken kebab, fish fingers, quiche, and calamari for food pairing

Of course, beer is never complete without some finger food to go with. All throughout the night, we were served dishes that were carefully chosen to pair with Kilkenny.

I particularly enjoy the quiche, fish fingers, and calamari as seafood complements the aroma and richness of Kilkenny very well. Chicken kebab, and somewhat surprisingly, the beef balls worked well as food companion to this Irish import too.

sand art performance by Loong Bee
sand art performance by Loong Bee

After the Masterclass experience, we were also treated with a pretty unique sand art show by the one and only sand art performer in the country, Loong Bee. The performance took us through the journey of Kilkenny, from its introduction all the way back in 1710 to being a global brand in the 21st century.

We had a great time at the Kilkenny Appreciation Night, and certainly look forward to more of these in the future.

More info on Kilkenny: facebook.com/kilkenny.my

I guess I must be one of the last person to have ventured into the second most exciting food court in the country – Food Village at Publika, Dutamas – the newest non-halal food court apart from my favorite of all time, Lot 10’s Hutong.

A couple weekends ago I found myself at Publika and hungry, and after mentally crossing out most hipster restaurants in the building, we decided to check out the food court. A place that I’ve heard good things from quite a few friends and colleagues alike.

BM Yam Rice at Food Village, Publika
BM Yam Rice at Food Village, Publika – pretty good crowd there

There are the usual suspects – chicken rice, yong tao foo; and a few stalls operated by famous shops – kin kin pan mee, lorong seratus tahun, Woo Pin Fish Head noodle, Ah Yip Herbal Soup and so on.

But what caught my attention was this stall that goes by the name of BM Yam Rice. I actually have two ex-gfs from BM (both are married now, thanks for asking), but never did hear about this BM Yam Rice place (maybe that was the problem)…

two sets - yam rice with mixed pork soup and pork knuckle
two sets – yam rice with mixed pork soup and pork knuckle

Horng and I ordered two set lunches – mixed pork soup, and the pork knuckle set. Both are priced at RM 9.90 and comes with yam rice, a side of braised egg with tofu, and the main dish.

The mixed pork soup turned out to be a beauty, plenty of pork belly slices, pork tripe, intestine, couple of pork balls, and even my favorite – coagulated pork blood. The soup had a slight sourish taste which goes well with yam rice, and I love the fact that they loaded the soup with Chinese parsley too.

pork slices, innards, and even pork blood, yums!
pork slices, innards, and even pork blood, yums!

The pork knuckle with soya sauce (a version of tau eu bak) was not too shabby either. Though you don’t get the variety as you would with mixed pork soup, the pork knuckle was tender and tasted rather good especially when you pair it with the chili paste that accompanies the dish. It’s not quite as awesome as proper sambal but I’m not complaining.

I think I’ll have to try their other dishes at BM Yam Rice stall the next time I find myself at Publika.

map to Solaris Dutamas

Address:
BM Yam Rice
Food Village
UG1, Publika Shopping Gallery, 

Solaris Dutamas, Kuala Lumpur
GPS3.170961, 101.665721