Tag / wine
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 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 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
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
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
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 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
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 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
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.
Chef Lino Sauro
The Library @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur
GPS: 3.146960, 101.715406
Tel: 03-2141 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
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, 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
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
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 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
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, 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!
Eight Gourmet Gala
Suite G-01, Ground Floor,
Pinnacle Annexe, Bandar Sunway,
47500 Subang Jaya, Selangor
GPS: 3.070381, 101.609452
Tel: 017-948 8684
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
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
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”
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
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
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
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” – 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, 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
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
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 Traditional French Restaurant
100, Lorong Maarof, Bangsar Park,
59000 Kuala Lumpur
GPS: 3.132636, 101.673110
Tel: 03-2202 0206
Every once in a while, I get invited to one of these fancy dinners that I imagined myself being a part of when I was working as a casual worker at a five star hotel in my high school days.
I thought that it’d be pretty awesome sitting down having a number of different courses of almost bite size food served in plates that are unnecessarily large, and wouldn’t it be even more cool if they have different drinks for each dish?!
That’d really be living the life, won’t it?
A Premium Wine Affair, Senja at Saujana Hotel
Well, last Friday was one of such days, and yes, that’s another teenage-hood dream come true moment (though not the first time).
I was invited to “A premier Wine Affair of the Saujana Hotels & Resorts Wine Collection“, a private event hosted by the Saujana to unveil its new wine collection.
Charcoal’s Australian Chef Robert Johnston
The wines were specifically made from Frankland Estate, Margaret River, Western Australia, a well-renowned winery with an approach to winemaking that values the importance of soil and environment.
In the kitchen was Charcoal’s Australian Chef Robert Johnston who prepared a distinctive five course menu to pair with the wines for a night of, well, wine and dine.
By the way, you can only get these wines from The Saujana
Note: Instead of paraphrasing the note and pretend that I know exactly how to describe these wonderful wines, I’m going to include the tasting note here verbatim, and by the way, most media/writers do get tasting notes for wine/whisky, we can’t magically come up with fantastic descriptions that are all pretty much the same.
lightly cured salmon, pomelo, cucumber, verjuice jelly
After socializing a bit with the crowd, we sat down and dinner began, our first dish was the lightly cured salmon, pomelo, cucumber, verjuice jelly to be paired with Souvignon Blanc Semillon 2014. Refreshing and easy on the palette.
Tasting note: On the nose it shows exotic fruit aromas, lychee, mango, rose, quince and spices. On the palate it exudes a powerful, burst of fruit, flattering and round with lightly spicy finishing.
poached chicken and crispy noodles, shitake tea
Second course was poached chicken and crispy noodles, shitake tea. Paired with Chardonnay 2013, Miles from Nowhere.
The shitake tea makes an interesting base with its slightly bitter after taste, reminding me of chicken essence in a way. Crispy noodle provided interesting texture to the otherwise quite muted poached chicken. Very Asian-ish.
Tasting note: Butterscotch and ripe stone fruit flavours, with a rich and luscious creamy mouth feel. A complex wine with a spicy oak finish
char grilled duck breast, sweet onion puree, apple & radish, balsamic reduction
Third dish was char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction. Paired with Merlot 2014.
Really love the duck breast with the hint of charred taste. The Merlot carries mulberry and red plum fruit aromas, a touch of earthy complexity that went well with duck.
Tasting notes: Medium ruby red in colour. Alluring strawberry, mulberry and red plum fruit aromas with subtle hint of French oak spice and a touch of earthy complexity.
black Angus tenderloin, roasted pumpkin risotto,
oyster mushroom, bone marrow and parsley sauce
The main dish was black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce. Paired with Cabernet Souvignon 2012. While the Wagyu from Hanaya a couple days ago was heaven, I still enjoy Angus beef with its more profound texture.
Tasting notes: A powerful yet elegant wine. Soft and rich with full body. Well rounded tannins on the palate with concentrates fruit flavours and provides a great length on the finish.
coconut rice, caramelized banana, candied coconut and chili
Coconut rice, caramelized banana, candied coconut and chili as dessert to end the night. Good food with excellent company, what a great way to start the weekends.
great company and awesome food with delectable wines
The other wines we tried were Sauvignon Blanc Semillon 2014 from Grape Expectations Estate, Margaret River, and Merlot Cabernet Sauvignon Cabernet Franc from Frankland Estate.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
I don’t go to a lot of invited dinners, usually preferring local fair and hawker delights over dine-in restaurants, but when the invitation from Svago via MyCloudTable promising a 5-course all-truffle arrived, I just couldn’t say no.
‘Diamond of the Kitchen” Fine Dining Event at Svago, KLCC
Svago is located at KLCC, around the fountain and closest to Mandarin Oriental Hotel. A pretty classy set up overlooking the greenery that is the KLCC garden.
Our dinner was called “Diamond of the Kitchen”, which denotes to black truffles, one of the most prized ingredients in European cuisines. Svago’s Chef de Cuisine, Miguel Huelamo Estrada, was the man behind this creation of 5 course dinner. We also had 4 exquisite wines to be paired with for the evening’s dinner.
Fantastic, isn’t it?
Butternut Squash Crème with White Truffle Yogurt
To start with, we have Butternut Squash Crème with White Truffle Yogurt, with the pairing of Craggy Range Te Muna Road Riesling, New Zealand.
The creme did have a pretty strong white truffle aroma and the butternut squash was smooth and creamy, but the sourness of yogurt was perhaps a little too strong for me. The riesling though, was fantastic, with intense aromatics of orange blossom, lime peel, and jasmine (of course this is from the tasting note, but I really liked the reisling)
Tuna Tartar w Shaved Truffle, Avocado,
Pickled Red Radish, Corn and Alfalfa Sprouts
The second dish of the night was Tuna Tartar w Shaved Truffle, Avocado, Pickled Red Radish, Corn and Alfalfa Sprouts to paired with Klein Constantia KC Rose, South Africa.
The tuna tartar was one of my favorite dishes of the night, and thankfully the portion was pretty big as well. Those shaved truffles gave the tuna an extra dimension that really complements each other well. Avocado, pickled red radish and alfafa sprouts adds to the complexity and gave it texture. Excellent dish.
The Rose had a hint of citrus and orange blossom aroma while being crisp and displaying balanced acidity, a wine that’s very easy to drink and I suspect would go well with any sort of dessert.
Shrimp, Chicken and Sherry Wine preserved Truffle Empanada
(European baked dumpling)
We continued the night with Shrimp, Chicken and Sherry Wine preserved Truffle Empanada (or European baked dumpling). An interesting dish that was a little crispy and really not too different from your regular Chinese style fried dumpling, though the presence of truffle did add to the flavor just a little bit. I wasn’t particularly impressed with this version to be honest.
We had Val de Sil Godello D.O Valdeorras from Spain to go with this dish. With the aroma of white flower and ripe pear and almonds with lemonpeel palate, the white wine did not disappoint.
Black Angus Prime Roast Beef with Truffle Buttered Potato Mash
Main dish came in the form of Black Angus Prime Roast Beef with Truffle Buttered Potato Mash. As far as roast beef goes, you can’t really get much better than this, it’s soft, tender, and succulent. Though I would prefer a thick steak any day, you still can’t fault this dish. The truffle buttered infused mash too is something no mash potato fan can shy away.
The red wine that was chosen to be paired with the red meat was Bodegas Sottano Reserva de Familia Malbec, Argentina. The red was balanced yet complex while carrying the aroma of cherry and blackberry. I like its fruitiness.
White Chocolate Mousse Apricot Truffle and Shortbread, KY & Joyee
We ended the night with White Chocolate Mousse Apricot Truffle and Shortbread, a dessert that is pretty ordinary except for the apricot truffle. Those bits of apricot had a taste that is very unique, I’ve had truffle with meat, butter, and even bread, but never with fruit, and I could only describe it as excellent!
Overall it was a more than decent meal with certainly more hits than misses. We love the atmosphere and certainly welcomed the explanation of the wines by the Sommelier.
I also want to thank mycloudtable.com for organizing this session.
Svago Cucina e Musica
Kuala Lumpur City Center
Suria KLCC, Kuala Lumpur
GPS: 3.158126, 101.711833
Tel: 03-2163 0188