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.Â
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 &Â 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.
Address:
Senja
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
40150 Selangor
GPS:Â 3.106865, 101.575285
Tel:Â 03-7846 1466
email:Â info@thesaujana.com
Ummm…you’ve put on a bit of weight, have you? 😀
suituapui: I wish, hahaha. I’m still under 60, but probably need to “tone up” the stomach. lol.
KY, I perfer Chardonnay with white meat and at time seafood. Merlot with red meat.
With Napa not far away people in San Francisco are heavy in drinking many fine wines.
Vickie: white with white meat, red with red meat isn’t it? 😀
Hello KY, thank for your sharing, its very useful for me
Bagus: ermm ok.
Great company makes the dining experience more enjoyable 🙂
Ken: absolutely!
wahh, overkill tannning
immature: maybe it’s natural!
hahahahaha
House Martell dont think so
Dear KY… its look delicious food. I wait to know more tips from your blog.
Its sound nice KY, your site was inspiring me to know more about creative food
Dear KY… your site is better than other webmaster. I want to study about your amazing content.
Thank for giving me another knowledge
Its one of inovation hotel… congrats…
Harry: 🙂
Congrats for saujana hotel… It is popular and good reputation…
Hi KY…its seem saujana hotel do best for every guest.
Jim: true that.
Saujana, good name for every people who need best hotel. Thank KY for giving valuable recommendation
Does saujana hotel provided music band facility?
Hello KY, as you mentioned, I feel every one need visit saujana hotel, because it is one of the best hotel
Hi KY , good morning..that’s an amazing review …I wait for another content next time.
its work great KY
Its one of best inspiration
Tantra: o.O
Hi KY ..,your writting style really creaative, especially in describing main idea.
Its really relevant with every reader
Thank you KY for sharing
Dear KY… your content is very relevant on my mind. Thank you