When you are in the F&B event scene long enough, things can get a little bit predictable, and sometimes even boring, uninspiring. The Kronenbourg French Art of Culinary at Cuisine Gourmet by Nathalie was entirely unlike those events.
Kronenbourg 1664 – The French Art of Culinary at Nathalie’s
Carlsberg Malaysia sure knows how to a proper party. While waiting for everyone to arrive, we were handed ice cold Asahi Super Dry, and servers fed us tiny tid bits to get the appetite going.
I found the in-spoon crème brûlée particularly yummy, well, cos it had foie gras as one of the ingredients. There were also green apple espuma, popcorn truffle scramble egg, and marinated salmon tart in herbs mousse. This is how you keep guests happy even while waiting. We also took the opportunity to social around a bit with like minded people.
French Style King Fish Maki
Onto the dinner, our first dish was an exquisite Western interpretation of the popular Japanese dish – maki. The French style King Fish Maki is served with preserved lemon mousse, mesclun salad, balsamic and lemon dressing.
The fish was imported, the maki was fresh, a bit zesty, and never once lost it’s French root even while visually looking more like it’s Oriental cousin. Imagine Bérénice Marlohe (of Skyfall) in a kimono.
Kronenbourg 1664 was the beer paired with this dish.
Hokkaido Scallops and Foie Gras Duo
Sticking with seafood, the next dish was Hokkaido Scallops and Foie Gras Duo, Green Cabbage. The dish was cooked with Kronenbourg 1664 and served on cabbage broth emulsion.
Scallops and foie gras are two of my favorite ingredients, and the combination of them two? Excellent. I did feel that the cabbage was perhaps just slightly too hard, I’m nitpicking.
Floating Somersby Apple Cider Sorbet, Roasted Venison Tenderloin
Floating Somersby Apple Cider Sorbet proved to be just the palate cleanser we need before switching from seafood to red meat. The sorbet was sweet and delightful, and I really love the super thin apple slice that comes with it. Exquisite.
The meat dish of the day was Roasted Venison Tenderloin, celeriac puree sauce with chocolate flavors, hazelnut tuile & thyme polenta. This was paired with Grimbergen Ambree. Another lovely dish, the bitter sweet tasting beer complimented the meat very well.
French Blue Cheese, Dry Fruits Chutney
We started winding down French blue cheese and dry fruits chutney. The blue cheese pungent as any good blue cheese should, with fruits chutney giving it the opposing sweet taste. Not everyone’s cup of tea, but I love blue cheese.
Homemade Brioche “Pain Perdu”
Unfortunately, every dinner has to come to an end, and this session was concluded with Homemade Brioche “Pain Perdu” (toast), vanilla custard sauce, apple and pear tarte tatin, with a serving of Kronenbourg 1664 Blanc ice cream.
By then, my respect to chef Nathalie’s capability was well entranced, and I know that I will be visiting this place again in the future.
Kronenbourg Blanc, MPO musicians
All throughout dinner, musicians from MPO plays a light tune at the background, with Soren, the Managing Director of Carlsberg Malaysia giving his short introduction to each dish and beer pairing in between. It was one of the best such events I’ve ever attended, thank you Ee for the invitation.
Asahi Super Dry, Somersby, Kronenbourg Blanc, Kronenbourg 1664, Grimbergen Ambree
Cuisine Gourmet by Nathalie
Menara Taipan, Jalan Puncak
50250 Kuala Lumpur
GPS: 3.15232, 101.70633
Tel: 03-2072 4452
It’s January, Christmas jingles made way to those Chinese New Year songs that seems to always resurrect the career of a few non-Chinese singers who sings in Mandarin but nobody ever care the rest of the year.
To many of us gluttons, this time of the year also means that we can have yee sang (鱼生) again! One of my favorite Malaysian invention (yah, they claim it’s from Singapore, or Hokkien province in China… I don’t care)
Gu Yue Tien at Chulan Square, classy place
My very first lou sang session came with the courtesy of Meena’s invitation to the food review session at Gu Yue Tien in conjunction to the Standard Chartered’s Extravagant 8 Menu.
From 20th Jan to 17th February, Standard Chartered credit card holders enjoy great deals at 8 restaurants with special customized menu priced at RM 888++ per table for 8pax.
my very first yee sang for CNY 2011
First dish was of course, the yee sang I’ve been waiting for since some 11 months ago. The version at Gu Yue Tien is a little different, fresh salad with addition of sengkuang, raisin, crushed nuts, crackers, oil, strawberry sauce, and of course, plenty of fresh raw salmon.
The taste is a bit sweeter and a bit fresher tasting, it was so good quite a few of us had second servings.
Gu Yue Tien soft boil egg with foie gras
Next came the dish I had my eyes set on the moment the menu was sent to me via email – Gu Yue Tien’s soft boil egg with foie gras. According to Chef Frankie, he had the idea to create this dish from a visit to some charity cooking event in New York, East meet West.
It is basically a soft boiled egg, with most of the egg white taken out and replaced with foie gras sauce with chunks of foie gras in it. It was rich, savory, and pure heaven, I had two!
seafood soup with crab roe, salt bake Spanish Iberico pork ribs
No real Chinese dinner is complete without soup, and I really give Standard Chartered a big thumbs up for NOT serving any sharks fin in all their Extravagant 8 menu.
So we had seafood soup with crab roe that comes with prawns, scallops, crab meat, and other goodies instead. Tastes better than any sharks fin soup that I had before (I’ve since stopped consuming sharks fin though, and I think you should too.)
Then there’s the salt baked Spanish Iberico pork ribs. I’ve had plenty of ribs before, but boy, this one really tops them all. Slightly salty, tender and juicy on the inside while crispy on the outside, the ribs is superbly flavorful and absolutely addictive. If you go to Gu Yue Tien, this is an absolute must-order dish.
steamed giant grouper, glutinous rice with fresh water prawns and wax meat
Fish is another classic dish during CNY, we had steamed giant grouper with minced ginger and yellow bean paste. The fish meat is indeed tender, and I’ve always enjoy the thick but tender giant grouper skin as well. This dish is a good follow up from the ribs, with minced ginger countering the savory pork after taste.
Steamed glutinous rice with fresh water prawn & wax meat was the last main dish of the night. An unlikely combination of seafood with wax meat, but it is one that turned out very well. The wax meat imported from Hong Kong, and fresh water prawn sourced locally, the two ingredients tasted awesome themselves, but also give the glutinous rice a rich and very delicious taste.
pan fried nien gau, chilled mango cream with pamelo
We wind down the night with the CNY-compulsory nien gau (sticky cake), only this one is pan fried with sesame; and chilled mango cream with pamelo to cool off and try to clear off the super savory+yummy after taste in our mouth.
At this point, my stomach was protesting, and my brain shutting down due to food coma.
KY & Haze, Bald Eagle & Chef Frankie,
Mei Yee & Lionel, KK & BabeKL, Meena & Alison
For those of you who holds a Standard Chartered credit card (or know someone who does), don’t miss out on this great offer. I throughly enjoyed every dish at Gu Yue Tien, and if your taste bud is anywhere close to mine, I have no doubt you will too.
Chef Frankie is also one of the most friendly and inspiring person, he shared the story of stepping into the kitchen at the age of 13 to becoming an executive chef to owning Gu Yue Tien, amazing stuff.
Now chef, how about some of that ribs again? Gu Yue Tien is located just above Gaucho Grill at Chulan Square.
Gu Yue Tien
Lot 5A, Chulan Square
Jalan Raja Chulan
50200 Kuala Lumpur
GPS: 3.148518, 101.716114
Tel: 03-2148 0808