Tag / friday wine lunch
I was invited for the third Friday Wine Lunch at the Japanese restaurant Tykoh Inagiku last Friday. The Friday Wine Lunch series is hosted by Pernod Ricard Malaysia, and I was invited by the good people at Millennium Associates. As I tend to look like a lobster after half a glass of any alcohol, I took half a day off from work to attend this event, and it was well worth the effort.
Cabernet Sauvignon, Reserved Riesling, and Reserved Chardonnay from Jacob’s Creek
I didn’t know the existence of Tykoh Inagiku prior to this event. Located at Menara Keck Seng right next to Westin Hotel at Bukit Bintang, the restaurant has a pretty classy set up with comfortable chairs and tasteful furnishing while not being exuberant.
We were served Cabernet Sauvignon, Reserved Riesling, and Reserved Chardonnay from Jacob’s Creek, accompanied by some pretty fine Japanese dishes.
We started out with Sea Urchin and Fresh Tofu with Ponzu Jelly to go with Reserved Riesling. The appetizer consists of a generous portion of sea urchin on tofu with a little piece of kiwi, and a dash of smelt and salmon roe, you can feel at least 4 different textures play in your mouth. Pretty creative.
Fish Stock Soup with Takenoko (Bamboo Shoots) and Mushroom also includes seaweed and a very small slice lime to freshen up the taste. It was a fresh departure from the standard miso soup, I like it quite a bit and actually had two bowls (since there was an absentee). The soup reminds me of the set we had at Ninja Jones.
The Reserved Riesling goes particularly well with our third dish, Sashimi Salad. The fish were either raw or slightly seared and served with different accompanying ingredients in a very fine-dining style. Something closer to fusion than pure Japanese, but I think it worked out pretty alright.
Grill Lobster with Miso Sauce & Char Grilled Wagyu Beef with Wasabi Sauce
I chose the Grilled Lobster with Miso Sauce as my main. Half a lobster grilled with miso, cheese, mushroom, asparagus, and a few other condiments. I find the lobster meat fresh and very delicious, but the miso sauce slightly too salty at times. Luckily the Reserved Chardonnay does well to cut through the grease a bit.
As my luck goes, there was an extra portion of Char Grilled Wagyu Beef with Wasabi Sauce unclaimed, and of course we did not let it go to waste. The beef was done medium well and very, very succulent. Wasabi sauce provided a tad of spiciness while leaving the original taste intact. If you go to Tykoh Inagiku, this is the dish to order, and it would be a good idea to have the beef with Cabernet Sauvignon.
Yours Truly, the dessert, and Lionel of Millennium Associates
Lunch was capped off with Lemon and Yuzu Sorbet and Macha Dumpling. The sorbet was so sour it practically cleaned my tongue anew, an experience not dissimilar from the lunch I had at Lafite. The taste of strawberry with powdered green tea and macha dumpling with the renewed taste buds was much better than having them straight after the hearty main dish.
Menara Keck Seng is located right next to Westin Hotel
As always, this Friday Wine Lunch session was marvelous. For RM75 per pax, I think it’s a steal. Do contact Millennium Associates if you are interested in the next session (usually held on the last Friday of the month).
Tykoh Inagiku Japanese Restaurant
2nd Floor, Podium Block, Menara Keck Seng
No. 203, Jalan Bukit Bintang,
55100 Kuala Lumpur, Malaysia
Tel: 03-2148 2133
More photos can be found on my flickr set
I had been anticipating my second Friday Wine Lunch ever since the first installment at Carat Club last month, so when Lenny from Millennium Associates invited me to Chinoz a couple weeks ago, I was overjoyed.
Nigel Dolan, chief wine maker, Wyndham Estate
The Friday Wine Lunch at Chinoz was hosted by Wyndham Estate, and organized by Millennium Associates with Pernod Ricard Malaysia. We were lucky enough to have Nigel Dolan, the chief wine maker from WE to join us for the session.
Lionel Lau and Chris Low who blogs at the cork brothers played excellent hosts, while Eiling, Gareth, Kim, and I were joined a few dozen Friday Wine Lunch regulars in this session.
foie gras bon bon, wild mushroom consomme oxtail ravilioli
We started off with soup, the Wild Mushroom Consomme with Oxtail Ravioli paired with chilled Wyndham Estate Bin555 Sparkling Chiraz. I actually liked the soup quite a lot, it kinda carry stronger mushroom and a weak marmite taste to it. The texture of oxtail ravioli and it’s rather raw meaty taste gives the soup a very strong contrast. The sparkling wine washes the soup down just nice.
Next up was foie gras bon bon with caramelized apple. I love foie gras, and while this dish tasted pretty good, the portion left me with somewhat unsatisfied cravings. We had Wyndham Estate Show Reserve Cabernet Merlot to go with it. Cabernet Merlot is one of the earliest wines I’ve tasted back when I was in the states working in a restaurant, memory of yesteryear rushed back as I sipped the wine, not unlike the effect you get from listening to an old song on radio.
Confit of Salmon with poached oyster
We were given a choice of two main dishes and I went with the salmon. The color of the fillet captured my attention as soon as I set eyes on it, still bright orange and just very, very lightly cooked with minimal salt or any other spices to preserve its natural sweetness. It was so good I savored every single bite of it. The poached oyster adds character to the dish as well.
Fish is often paired with white wine, and it was not surprising that Wyndham Estate Show Reserve Chardonnay is chosen for this dish.
Oven roasted Beef Fillet and Green Tea and White Chocolate Mousse
Wyndham Estate Show Reserve Shiraz, the last of the 4 types of wine for the session, is paired with the other main dish – the oven roasted beef fillet, which was a little too tough and too cooked for my liking. However, I did enjoy the Show Reserve Shiraz and took liberty in having a couple glasses before the session is over.
The green tea and white chocolate moose concluded the meal in a sweet note. The two types of moose served in (surprisingly delicious) chocolate cups. I had another Shiraz with this.
Eiling and I, group photo with Nigel, Chris, and the gang
It was a very good lunch session and I would like to thank Lenny for the invitation. Friday wine lunch usually falls on the last Friday of the month, you can check with Millennium Associates for more information.
G47 Suria KLCC
Petronas Twin Towers
50200 Kuala Lumpur City Centre
GPS: 3.157581, 101.712102
Tel: 03-2166 8277
Last Friday I was invited to my very first Friday Wine Lunch, a monthly event arranged by the Millennium Associates and Pernod Ricard Malaysia. The venue was Carat Club, a place at Pavilion I mistakenly thought in a bunny friendly way until very recently.
As it is a wine lunch, importance is placed not only on food and wine, but the combination as well. We were introduced to Montana, wines from vineyard in Marlborough, New Zealand, to go with some very fine foods from C. Club.
note: carrat club is closed, replaced by Ben’s
Montana Sauvignon Blanc and Pinot Noir
The event was very classy and it was almost out of place for me, but I was seated close to the brand manager of Pernod Ricard and the chief sub-editor of a major English daily who were both very friendly people. The host Mr Lionel Lau made the event a learning experience for me with his knowledge in wine and the ways he could explain which wine goes with what type of food, and the “why”. Very interesting, and I shall learn more.
grilled tiger prawn and chilled rocket vichyssoise
The first two dishes were Chilled Rocket Vichyssoise and Grilled Tiger Prawn to go with Montana Sauvignon Blanc. The vichyssoise, a type of creamy soup with almond and diced potato; while the grilled tiger prawn came with apple and cider sauerkraut, with some lemon butter beurre blanc.
The soup was an interesting experience as it was served cold, not bad, but just different. The tiger prawn though, was fantastic with the creamy lemon butter base and mixed well with the apple cider sauerkraut. But most importantly, the white wine goes very well with the two creamier food, cutting through the texture left on your tongue.
Citrus Tea Duck Breast, Salmon Rossini, and Chocolate Fortress
There were two choices for main dish, I chose the Citrus Tea Duck Breast and bypassed the Salmon Rossini. Little did I know the salmon was actually served with foie gras, one of my favorite sin foods, but then again, the duck did not disappoint, so all was was not lost.
The Citrus Tea Duck Breast is served with carrot and celeriac braised savoy cabbage, earl grey orange glace and topped with shiso. It carried a tangy taste to the tender duck breast. Instead of white wine, we had Pinot Noir served at about 16-17 C to go with the main dish. It was a good combination with the wine being not too sweet nor too acidic, just nice to neutralize the slightly fatty food.
Friday Wine Lunch at Carat Club
Dessert was C. Club’s Chocolate Fortress, a concoction of chocolate mousse on moist chocolate cake with raspberry. I always love the contrasting taste of the rich chocolates with the sourness of raspberry, and the wine made a good compliment to the entire package too.
map to pavilion KL
The lunch package is priced at RM 95 nett with free flow wine, very good deal I think. It only happens once every month though and space are getting limited as they are getting more popular. Check with Millennium Associates for the next one if you’re interested. I hope they invite me again. 😉
more pictures here
Lot 5.11 & 6.11,
Level 5 & 6, Pavilion Kuala Lumpur
GPS: 3.148872, 101.713368
Tel: 03-2141 5302