When it comes to places to wind down and have a glass of alcoholic beverages or two, we are certainly spoiled for choices in Klang Valley. However, if you are looking for a comfortable spot with a good selection of wine and proper food, suddenly there aren’t many choices anymore. For those around Kuchai Lama area, however, there’s C Chateau Cafe and Wine Bar.
C Chateau wine bar at Kuchai Lama
C Chateau Wine Bar is situated at the row of shops facing Dynasty Garden Condominium at Kuchai Entrepreneurs Park, with usually a better parking situation compared to the rest of the commercial area.
selection of wine at C Chateau wine bar
Inside, the restaurant is tastefully decorated and carries a good selection of wine both from old and new worlds at a reasonable price point. Additionally, there is also an in-house bartender who shakes up your favorite cocktails for those who prefer your drink to be a little fancier. This is however, not a yumseng beer place.
On Saturdays, there will also be a live band singing at a small stage set up by the side of the restaurant, giving the place that extra soothing ambiance.
white, red wine, butterfly cocktail, gin & tonic
For our visit, we tried a glass of their red & white wine as well as a butterfly cocktail and a classic gin & tonic, both concocted up by the friendly bartender, a friend whom I’ve known since before the turn of the millennium via this little old computer program called IRC that some of you old farts might remember.
Interestingly though we only manage to meet up in real life earlier this year, and yes I can vouch for her cocktail making skills.
iberico short ribs, baked portobello mushroom
While drinks and mood are pretty good at C Chateau, what about food?
Well, for that they have a relatively small but sufficient menu created by a young chef who has a pretty creative touch in his dishes.
We sampled four different dishes for the two of us, starting with the Fantastic Iberian, slow Iberico short ribs with special spices rub, and burnt lime. The dish was well cooked with meat easily peeled off the bone, while just a tad salty and strongly seasoned if you eat it as it, it was perfect to go with wine for sure.
New Zealand lamb rack, Vietnamese spring roll tempura
Another meat dish we had was Rack and Ruin – or pan seared New Zealand lamb rack served with infused Chinese wine risotto. I thought the risotto was rather interesting, utilizing Chinese wine to add a different dimension to the rice that was prepared al-dente style. It was quite a unique taste that I find myself gravitates towards.
Our favorite though was the Vietnamese Spring Roll Tempura, a mix of sweet corn with spring roll ingredients and a prawn tempura wrapped in Vietnamese spring roll sheet resulted in an explosion of freshness and crunchy delight. You should absolutely try this.
wine, dinner, and dessert of homemade cheese cake
Last but not least, Bello Mello, or baked portobello with tomato salsa and pickled onion, should satisfy anyone who loves mushroom.
While they don’t exactly have a proper dessert menu, the homemade cheesecake we had at C Chateau was quite delightful.
Overall this is certainly a competent restaurant and a wine bar with pretty good ambiance worthy of checking out, especially for those who wants to have a relaxing evening enjoying some tasteful alcohol without hearing the constant “YUM SENG” from your neighboring tables.
KL city has no shortage of places to choose from when it comes to classy restaurants offering quality adult beverages and delicious food, around KLCC and Bukit Bintang area, you’d be spoiled for choice – Mosto Wine Bar & Restaurant is one of such places, and one with a very important distinction compared to the rest.
Mosto Wine Bar and Restaurant, One KL
Located at the ground floor of One KL, the condominium building with the tag line “94 units, 95 swimming pools“, Mosto is a restaurant with almost over-the-top fine-dine style decoration, and fortunately, not over-the-top prices for what it has got to offer.
For me though, the most important distinction this place has is the availability of some dozen or so free parking space right in front of the eatery, something that is rarer than pink unicorn in the heart of the city.
Gran Tegliere Di Salumi E Formaggi
We started the night with Gran Tegliere Di Salumi E Formaggi (RM 99), the fancy name stands for Italian signature cold cuts served with assortedcheeses, honey & house made focaccia bread. The way the prepare this is a bit of a show, with the chef operating a semi-automatic type of meat slicer that churns out those delicious meat & salami with consistent thickness.
The type of cuts you get may vary as it depends on what the restaurant can its hands on. For our session, I particularly like the cut with embedded olives.
Cocktails & Risotto Con Salsicola E Vino Rosso
While we did not have wine at Mosto, we did sample two of their cocktails – Amaro Tonic, and Junglebird (RM 38 each), the former was a more masculine drink with Amaro Montenegro, Prosecco and tonic water, while Junglebird is made from dark rum, campari, pineapple juice, and simple syrup, giving it a sweeter, more fruity taste.
Back to food.
After the cold cut we had the Risotto Con Salsicola E Vino Rosso (RM 48), or Carnaroli risotto with salsiccia & red wine reduction. A comforting food that does well to fill up the stomach in a warm, fuzzy way. I do enjoy the chunks of cheese on top.
Rigatoni All’ Amatriciana
If you are a pasta person, Rigatoni All’ Amatriciana (RM 38) should satisfy, there’s bacon, tomatoes, and pecorino cheese in the dish. It is proper al dente, so if you don’t like your pasta firm to bite like the Italians do, you’d want to specify it to your server.
Pancia Di Maiale; Cassoeula, Verza Maiale E Pollo
Those who know me well would have guessed that Pancia Di Maiale (RM 58) is my favorite dish of the night, and that would be a correct statement. Roasted pork belly with apricot jam, honey mustard & garlic sauce perfectly executed with those super crispy skin and meat/fat layers that were done just right. Love it.
Cassoeula, Verza Maiale E Pollo (RM 78) or slowcook pork prepared in casserole with chicken, pork sausage & cabbage was a dish that I found perhaps packed a bit too much meat of differing texture, giving me a feeling of something with a sort of identity confusion.
Garlic Prawns, Deep Fried Chicken Parmesan
For those who aren’t looking for something to go along with beer or cocktail and not a proper full meal, there is a selection of bar snacks as well. We sampled two from the menu – Garlic Prawns (RM 25), and Fried Chicken Parmesan (RM 19), I can imagine both going very well as happy hour companion dishes for sure.
molten chocolate cake, tiramisu
The dessert menu here isn’t extensive, we tried the Molten chocolate cake (RM 25) and Tiramisu (RM 20). The cake molten chocolate cake was competent, but if I have to pick one, the tiramisu would be the one to go for, they did not skim on the alcohol making this.
RM460++A few weeks ago I was invited to one of the more unique wine pairing dinners in town – Salon & Delamotte Champange Tasting Dinner at Nadodi KL. Being just a stone’s throw away from my office, the location was perfect, and with proper champagne & wine from Salon & Delamotte? I couldn’t say no.
Salmon and Delamotte Champange tasting dinner at Nadodi KL
Interestingly, Nadodi also offers something I have yet to try in so many years of writing about food – fine dining Indian cuisine. More specifically, southern Indian cuisine in a fine dining setting.
The dinner was a bespoke 11-course menu called 11-mile journey priced at RM460++ by Nadodi, they also offer the 13-mile journey dinner at RM 490++.
As for our drinks for the night. We have Salon – creation of Aime Salon, from the region of Côte des Blancs. The wine from Salon is always of a single harvest, single cru, single grape variety and of the best vintages. Hence the resulting champagne is perfectly balanced and among the most sought after.
A neighbour of Salon, Delamotte too is from Côte des Blancs and sources its grapes from the same region. Delamotte produces non-vintage Brut, Blanc de Blancs and Rosé.
In attendance at the dinner was Didier Depond, president of Champagne Salon and Champagne Delamotte.
Cone, Manga, and Pillow
Three exquisitely prepared starters to kick off the night. Cone was sambar & onion chutney, Manga made from mango patchadi & pistachios, while Pillow consists of beetroot and cheese.
While presentation is rather modern, there’s undeniable underlying tone of Indian cuisine, Cone had a spicy note to it, Manga balances sweetness of mango with pistachios, and Pillow the richness of cheese often found in Indian dishes.
We had Delamotte Blanc de Blancs non vintage with these, an delicate wine with subtle fruitiness and floral character.
Shell Shock was Hokkaido scallop with sodhi (coconut milk curry), an unfamiliar mix of taste to the usual scallop preparation, but one that worked out well.
We had Tiano & Noreno Malbec 2010 Magnum, with less than 800 bottles left in the world, a gracious gift from the President himself in this session. The wine is powerful, full-bodied, and has a delicate acidity with a touch of French elegance. It was one of our favorites of the night for sure.
Go Bananas, Salon Le Mesni 2006
Go Bananas is one of the iconic dishes at Nadodi, the dish is made with the stem, fruit and flower of a banana tree. We had Salon Le Mesni 2006, a champagne with a finish that is clear, aromatic, round and well balanced.
Heads Up, Delamotte Blanc de Blancs
Heads Up, a seafood dish with coral trout, head curry espuma, and lemon flat rice. The trick to eating this to stir it up and scoop up the mix, the contrasting texture of creamy curry and those crunchy rice was quite an experience.
Crabs Day Out
Crab’s Day Out is Nadodi’s play with Alaskan crab meat with rasam (you should be familiar with this at banana leaf rice places). Not quite as exquisite as I thought it’d be, but something with a little bit of acidity was welcoming after mostly creamy dishes.
Sorbet & Peek-A-Boo – lobster ishtu, dry coconut
We had a sorbet made from Delamotte Rose NV as palette cleanser, can’t get more luxurious than that.
Then came Peek-A-Boo, our lobster dish of the night. Lobster ishtu (Kerala style potato with coconut milk) with dry coconut. I liked the way they prepare the lobsters by cooking it only just very so slightly, retaining the natural taste of the crustacean. The whole thing too is wrapped by very thinly sliced scallop skin, my favorite dish of the night.
Billy – pepper crusted lamb, drumstick curry
Billy – our red meat of the night, consists of pepper crusted lamb with drumstick (moringa, not chicken drumstick…) curry. The lamb was perfectly cooked too, with the peppery crust seasoned how it should be. I really enjoyed this more than I thought I would.
Nomads Globe – country chicken biriyani, egg plants
Nomads Globe, our main for the day consists of country chicken briyani and egg plants in peanut masala gravy. A competent dish in its own, but I thought one that perhaps sit a bit lower than the two dishes preceding it.
Nomads Globe – country chicken biriyani, egg plants
Overall the experience was certainly positive, with good food, great wine & champagne, and certainly excellent company with Paco Galdeano, Hiroki Kuwabara san, and Xing Yi.
Check out diineout.com for more of exclusive champagne and wine pairing such as these. Thanks Wei Zhi for introducing me to this event!
Back in late 2015 I was involved in The Star R.AGE food fight competition, it was one of the highlights of my online writing career to stand along the likes of Chef Wan & Chef Darren Chin as one of judges of the cooking competition. One of the finalists of the competition was Ahong Yeang, who was already running a small restaurant at University Hospital then.
Sometimes around Q3 21017, Ahong moved on from his previous joint and opened Grub by Ahong & Friends at Seksyen 17. I finally visited a couple weeks ago.
Grub by Ahong & Friends, Petaling Jaya, Seksyen 17
Grub by Ahong & Friends is located at the small rows of shops right behind Happy Mansion (possibly the birthplace of hipster food in PJ?). Parking can sometimes be a bit challenging for those who can’t walk more than a couple dozen steps, but alas, the walk back to the car after a good meal can be a healthy exercise.
Grub serves a selection of Western dishes at very reasonable prices. The restaurant itself is minimalist but comfortable, with a few tables and open kitchen at the ground floor, and more seating area upstairs. Yes, there’s air conditioning.
beet root salad & wine
To keep prices low, Ahong came up the system of ordering by pencil & paper as well as self-serviced drinks you pick up from the counter where you also find cutlery, plates, and glasses. Corkage is RM 7 per pax but if you spare a glass for the good chef then that is waived. Grub also carries a small selection of wine.
We started the night with beet root salad (RM 13.50) that came with roasted beetroot, fresh fruits, feta cheese, rockets, honey, and nuts. A simple mesh up that leaves me wanting more.
local seafood bouillabaisse, wagyu steak
For main I picked steak, the picture above is wagyu rump, wagyu ribeye is priced at RM 145 but they ran out that night. Again another spot on execution with no fuss and great ingredients.
My partner in crime picked the local seafood bouillabaisse (RM 25) which is served with grilled white fish, clams, squid & prawns in lightly spiced seafood soup with pasta & sourdough bun. A comforting dish if you’re looking for something lighter. Also their sourdough bun was actually very good as well.
carrot cake, chocolate tart, fruits in ice, Ahong
We rounded up dinner with carrot cake (RM 10) and chocolate tart (RM 12), and were also served Grub’s signature fresh fruits in tear-drop ice that is on the house.
Overall it was a great no-fuss dining experience. We ended up spending another couple hours chatting with Ahong until his staffs lowered the shop grill half way. Fantastic night and will definitely go again.
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.
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.