Some weeks ago I attended a pretty special fine dining session hosted by Carlsberg Malaysia at Samplings on the Fourteen, Berjaya Time Square Hotel in conjunction with their participation in the 11th installation of Malaysian International Gourmet Festival.
That was a long sentence in a paragraph, but basically it was Carlsberg introducing Kronenbourg 1664 & Kronenbourg Blanc as the official beer of the festival.
Asahi, Kronenberg, Blanc, Savanna Dry
It was a night of food and beer pairing, with the food prepared by Chef Jochen Kern and Chef Valmurugan Subramaniam (Sous Chef of the restaurant).
Chef Jochen Kern is a German culinary expert with more than 40 years of experience in the industry, having served many dignitaries such as Queen Elizabeth II, President Bill Clinton, Dr. M, King of Thailand, Sultan of Brunei and more. With a credential like his, we knew we were in for a treat.
pan fried foie gras – om nom nom nom
We started the night with Pan Fried Foie Gras on marmalade of fresh grapes, red onion, and Kronenbourg Blanc. Two generous slabs of those liver was more than I bargained for, it was as good as the memory of my first time having it at Zipangu. There were also a couple shavings of truffles on top, le yums!
The foie gras was paired with Savanna Dry Cinder, perfectly counter the fattiness of the liver. Good stuff.
savanna dry cider infused porcini mushroom, poached black cod, Blanc
Next up was what the good chef called Cappuccino, Savanna Dry Cider infused Porcini Mushroom; and Poached Black Cod, in Kronenbourg Blanc Sabayon & Beurre du mutarde on brown lentille and potato compote. We had these with a glass of Kronenbourg Blanc.
The soup had an interesting blend of taste, with the sweetness of cider crossing with the taste of mushroom, it worked for me. Poached black cod is new to me too, and the beer infused sauce over the fish was perhaps just a tad too much smoothness, perhaps something fresh or crunchy could have made it even better, but I was just nitpicking. It was still very good nonetheless.
grilled American prime beef tenderloin
Then we arrived at the main dish of Grilled American Prime Beef Tenderloin. This slab of meat was glazed in peppered Kronenbourg lager and tomato choron with Louisiana corn crisps and tender chilly bean tomato.
Say what you would about Wagyu or Kobe beef, I still love these classic prime beef just as much. It was perfectly prepared, and of course went very well with the glass of lager accompanying the meat.
hot corossol souffle with cafe luwak, cafe amarula iced
Desserts came in the form of Hot Chocolate Souffle with cafe luwak sabayon (I just had cafe luwak in Bali a week prior) to go with Inniskillin Ice Wine, which was very cold, sweet, and aromatic, perfect for desserts.
To cap the night, we also had a cup of Cafe Amarula instead of the usual coffee or tea. Much creamier, and carries a kick on top of the coffee flavor, good stuff.
chef Jochen Kern, Siao Ling, Søren, myself, and Suan
It was a fantastic night that was only bettered by the company at our table of 5. Two other media friends, Suan, and myself were joined by none other than the MD of Carlsberg Malaysia, Søren. Whom despite his position, turned out to be a friendly chap who shared with us many topics both in and outside the industry.
Now I shall replay the memory of savoring that foie gras in my brain, on a loop.