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 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
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
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
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
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
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
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.