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A few months back, after a lovely dinner at Le Meridien’s Prime (really awesome steak), the communication manager Cheryl offered a complimentary Starwood Privilege membership to me for a year. The card holder is entitled to 50% discount in food bills for two at Westin, Le Meridien, and Sheraton in KL as well as other participating hotels.

The Living Room, Westin Hotel KL
The Living Room, Westin Hotel KL, Starwood Privilege

More awesomely, the membership pack also comes with a bunch of vouchers that include a free stay, and one free meal (for 2 pax) each at the three hotels mentioned above as well as other discounts and special deals. Check member offers page for more.

Last Monday we decided to finally utilize one of the vouchers and head to The Living Room at Westin KL for dinner. A restaurant with quiet and relaxing ambiance (I went there for Kaesler Winemaker’s Dinner before)

"Malaysia Signature" at The Living Room
“Malaysia Signature” at The Living Room

We opted for The Living Room since it is the only one the voucher could be used for a sit down dinner (others are buffet). The free meal was for their set dinner, so Haze and I picked the one set that’s available for the night – Nasi Berlauk “Pak Dan”. We could have ordered extra dishes off the menu and enjoy 50% discount but didn’t, this proved to be a wise choice as the portion from the set meal was rather big.

Before the main meal, we were served some bread as appetizer. A note, do not over indulge on the bread. They are very delicious but always remember not to over stuffed the stomach at early going.

The dish comes with Ekor Assam Pedas, Sotong Sumbat, Ayam Kapitan, Sambal Telur Puyuh, Kacang Panjang Goreng, Nasi Putih, Papadums, Sambal Belacan with Ulam, and Puding Caramel Kelapa.

For the non-Malay speaking world, that translate to spicy tamarind oxtail, stuffed squid, kapitan chicken, quail’s egg with sambal, fried lady’s finger, steamed rice, crispy cracker, raw vegetable with sambal belacan, and coconut caramel pudding.

Nasi Berlauk "Pak Dan", Puding Caramel Kelapa
Nasi Berlauk “Pak Dan”, Puding Caramel Kelapa

That was from the description off the menu, but interestingly there’s also some sauteed prawns with onion which was lovely. My favorite item on the dish had gotta be the oxtail, very tender, juicy, and full of flavor. The quail’s egg too was excellent.

The only gripe I had with the dish was the chicken that proved to be slightly too dry, and not exactly spicy (perhaps catering to international crowd.)

The coconut caramel pudding made an unconventional but pretty interesting dessert, sweet and a bit exotic.

Overall this was a very good dinner. The original price of RM 98 per person might be a bit hefty, but hey, this is a five star hotel with great ambiance, and best of all, I had the voucher. It is also good to see that some of the higher end hotel restaurants serve local delights instead of your usual Western, Japanese, and Chinese cuisines too. 😀

Address:
The Living Room, Westin Hotel
199 Jalan Bukit Bintang,
Kuala Lumpur

GPS: 3.147758, 101.714591
Tel03-2731 8333

A couple weeks ago I received and invitation from Yoke May of Westin to attend Kaesler Winemaker’s Dinner. To be honest, I am not exactly a wine connoisseur, but based on my previous experience at Westin’s EEST and Yoke May’s hospitality, I know this isn’t something I would want to miss.

Kaesler Wine Dinera t the Dining Room, Westin KL
Stephen Dew from Kaesler

A little background on Kaesler:

The original Kaesler vineyards were established in 1893 by the Kaesler Family, Silesian pioneers who came to the Barossa Valley, Australia in the 1840′s and who took up the 60 acre allotment in 1891. Winemaker Reid Bosward and his partners then bought the Kaesler vineyards in 1998.

Our dinner was hosted by one of the partners from Kaesler vineyards, Mr. Stephen Dew. The six course meal with half a dozen different wines to pair was priced at RM 180, a pretty good value. For myself, haze, cumi&ciki, and eiling, it was even better cos we freeloaded, hohoho.

Hokkaido Scallop crudo, green apple sorbet, cucumber with Old Vine Semillon 2008
Hokkaido Scallop crudo, green apple sorbet

Since I’m not exactly a wine expert, I’m gonna concentrate a bit more on food. First to come was the Hokkaido scallop crudo with green apple sorbet laying on a bed of thinly sliced cucumber. It was raw, cold, but subtle and sweet at the same time. The seafood was paired with Old Vine Semilon 2008 (RM 90), a wine with a bit of grapefruit and apple taste, a good compliment.

Baby beetroot in flaky pastry, horseradish, chives; apricot and almond beignet, creamed wild mushrooms, creamed tarragon butter emulsion
baby beetroot in flaky pastry; apricot & almond beignet

Second dish of the night was apricot and almond beignet with creamed wild mushrooms and creamed tarragon butter emulsion. We were served with Viognier 2008 (RM 110), a slightly stronger red wine chilled to 18C that went really well with the creamy dish.

Next up was this pastry with a flake of gold: baby beetroot with horseradish and chives. The flaky pastry and beetroot made an interesting if unlikely combination, to be honest I found it a little odd. We had Kaesler Stonehorse Shiraz Mourvedre 2007 (RM 90) to pair with. The wine was slightly spicy but not one that’s very strong, and by the way gold didn’t actually have any taste -_-

roast lamb neck, crisp ice fish, eggplant, tzaziki, smoked bone marrow, cherry puree
eiling and the excellent roast lamb neck with smoked bone marrow

Then came the best dish of the night, roast lamb neck, crisp ice fish, eggplant, tzaziki, smoked bone marrow, cherry puree. I like how they name their dish, you don’t even need to explain what’s in it, ultimate opposite from Chinese dishes where everything is in 4 letter and you have no idea what you’re about to eat.

It was the first time I properly had bone marrow in this fashion and it was heaven! It sits somewhere in between beef tendon and foie gras, the texture was superb, and the taste, very rich and yet subtle. The Stonehorse Shiraz 2006 (RM115) gave the bone marrow a sense of balance too, oh how I miss this.

licorice port glazed braised angus beef short rib, smoked potato puree; KY & Haze
licorice port glazed braised angus beef short rib, KY & Haze

The last main dish was licorice port glazed braised angus beef short rib, smoked potato puree paired with Bogan Shiraz 2006. The wine had strong oak aroma to it and rich flavor which I liked, but I do think that the licorice kinda overpowered the beef a little. I usually prefer my beef to be only very mildly seasoned, if any.

marshmallow, citrus salad; ciki & yoke may
marshmallow, citrus salad; ciki & yoke may

Dessert was marshmallow and citrus salad with my favorite wine of the night. The sweet tasting Riestling – Rizza 2009, this wine’s perfect with the marshmallow or even just to drink by itself. The citrus though, was really super sour to the point where one bite will bring you to instant sobriety. I wonder where they got it from.

It was a wonderful dinner made better by the great company, thank you Yoke May for the invitation!

map of Westin KL

Address:
The Dining Room, Westin Hotel
199 Jalan Bukit Bintang,
Kuala Lumpur

GPS: 3.147758, 101.714591
Tel03-2731 8333