Have Your Cake and Eat It Too

It's somewhat staggering when you walk into a wine masterclass and see FIFTEEN different types of wine for tasting, ...staggering because I wondered if I would be staggering out later... Clearly, for the more refined palate, one does not finish the entire glass, but take elegant sips. But to me, that's a darn waste of good wine, so as a matter of principle, (of not wanting to waste), I usually finish whatever is put before me.

The event in question was the Pio Cesare Masterclass, hosted by Asia Euro, at Soleil Restaurant. I believe "Cesare" is pronounced Che Sir Ray... I know this because I have been watching The Borgias, a mini series about a naughty Pope, and his son was named Cesare, so yeah, I'm cultured that way.

An interesting nugget of information, Pio Cesare Winery is the only winery allowed to use the crest of the town.

The Pio Cesare winery was founded in 1881. One hundred thirty-three years of Barolo history handed down from father to son are a long-lasting heritage that a few wineries can be proud of.
Pio Cesare was a among the first who believed in the great potential of Barolo and Barbaresco and the winery has now been producing its wines for 5 generations in its historical cellars in the historic center of Alba.

Today, the estate is managed by Pio Boffa, the great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world.

Images of scenes from the movie the Godfather spring to mind, with that symphonic score by Nino Rota and the rolling plains of the vineyards...

We start with their range of whites, the "PIODILEI" LANGHE CHARDONNAY D O C, from a 100% Chardonnay Grape variety, which had a spicy, creamy, intense, persistent taste. You can smell and taste the ripe fruit with a long finish. This was a vertical tasting, whereby we get to try the same wine from different years.

The purpose of starting with the whites was to prepare the palate, and apparently, Chardonnays went out of fashion and was only brought back in the 80s to take advantage of the soil in that particular region.

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Last month the prestigious American publication founded by Robert Parker awarded great scores to 2 new Pio Cesare Barolo wines, vintage 2010.
- 95 Points to Pio Cesare Barolo docg 2010.
- 94 Points to Pio Cesare Barolo Ornato docg 2010.

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The real star of the show, the Barolos. The difference between Barolos are where the grapes are grown. Barolos are not blended with anything and are made from 100% Nebbiolo grapes.

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Barbaresco & Barolo can be so called "brothers and sisters" as the make up of the wine is the same, ie, the Nebiollo grape, but hailing from the Town of Barbaresco. The "magic" grape, Nebiollo requires atention, work and has a lot of leaves from June to Auguest and is costly to ripen, as it be mechanized because of terrain. Difference between Barbaresco 2009 and Ornato 2009 is the weather. Barbarescos and Barolos have potential to age well.

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The Ornato 2008 aged well, and the tanns not as bitter and astringent as the 2010. The 2008 Barolo is described as a billiard ball that doesn't touch the tongue, because it is silky smooth, despite only being 7 years old. 2006 was a vintage year for Barolo lovers, and very tanine dominated. The 2006 Nebiolo shows distinction that cannot be confused with anything else.

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Of course, after several tastings, bearing in mind that it was still daylight outside, I must have eventually been derailed in my train of thought and ability to take down notes, afterwhich everything just became delightfully buzzy. The last nugget of information I gleaned before mentally passing out is that 2003 was the hottest summer evah, and people died. But the champion Nebiolo has roots that go deep deep into the soil where there is moisture....and that is WHY the 2003 Nebiolo didn't suffer, when all around else withered...

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Pio Cesare exports to Asia-Pacific countries twelve wines embodying the significant and diverse terroirs of Piedmont.

- Four wines are “vineyard designate” : Barolo Ornato, Barbaresco Il Bricco and Barbera D’Alba Fides,
Chardonnay Piodilei
- Eight wines are “classico” wines : Barolo, Barbaresco, Barbera d’Alba, Dolcetto d’Alba, Nebbiolo d’Alba,
l’Altro Chardonnay, Gavi and Moscato.

Asiaeuro, has its headquartes in Kuala Lumpur, as sales and marketing company for Fine Wines in Malayisa.

I know Abba is Swedish, but everytime I hear "French" I think of that song, "Our Last Summer"....walks along the Seine, laughing in the rain....(a rhyme cheesier than camembert)...And my last visit to Maison Francaise (on Changkat Kia Peng, not gay Pareeee), WAS probably last summer. Actually, yikes, how fast time flies, it was in July 2013, HERE.

With such fond memories, needless to say I was thrilled to be reinvited back to sample the new offerings of the new Chef Thierry Le Baut who hails from Britanny, France. (I must research into that name, it's like naming a town in Malaysia "Singapory")

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Nothing like a little tipple to give that slight buzz, from wherefore cometh the dormant wit for interesting dinner repartee.

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The goat's cheese basket is amazing. Creamy goat's cheese, beautifully presented in a crispy taco like shell, but of course, not a taco, with rocket, an olive tapenade quenelle. The visual itself is so stunning that it almost seemed a shame to dismantle the entire assembly just for the sake of eating.

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Seared Burgundy Snail, rocket, blini and garlic butter. Alright, this is really an acquired taste. And since it was prepared by a French chef, I am assuming that this is the normal way the snails are eaten, as opposed to the way we are more accustomed to eating them here, which is normally drowning in sauce so you really can't tell if its a snail or a clam or what not. These Burgundy snails have a very earthy taste to it, almost as if they were partying in a nearby garden just before they were cooked.

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Grilled French Foie Gras, crispy provencal, Figs Filo and Figs Sauce. A truly inspired dish by Chef Thierry. The melt in the mouth decadent Foie, with that subtle sweetness of the fig, I can only dream of it now, as a FIGment of my imagination... . That Fig Filo added a fabulous dimension to the dish. That crispy filo, the firm fig, and the soft foie gras, a symphonic orchestra of flavours and textures.

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Turbot Charged!!! Turbot and Asparagus Puree. I love asparagus, and I loved this puree. That asparagus mousse crowning the slice of fish was absolutely delicious. The fish was well seared, crisp skin, and moist flesh.

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Dover sole on Herbed Raviolis. This particular dish we felt was a bit overcooked, rendering the sole a bit lost. Get it? Lost sole? But yeah, perhaps our need to photograph the dish cooked the fish itself in its residual heat, but by the time it entered our palate, it was rather overcooked.

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Grilled beef tenderloin, sichuan pepper sauce and potatoes. No mis-STEAK here, it was perfectly grilled, loved the bits of crimson red, implying that it was mooing quite recently. Okay, didnt really care much for the foamy bits.

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Because we still looked hungry after those first SIX dishes, Sainy Chun, the gorgeous proprietress, ordered some extras for us, and their signature Lamb which was oh so good. Sitting regally (albeit regally dead) on a bed quinoa, Baby potatoes and baby tomatoes giving birth to ratatouille. I always say I am not a lamb fan, and as I age, even less so, but this lamb was sublamb!!!! (sublime)

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Pistachio and Amaretto Entremet (classy word for "cake"), with Pistachio Ice Cream. Elegance on a plate, I say. Light ethereal sponge sandwiching a silky rich mousse paired perfectly with the creamy ice cream.

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Mango Mousse and Mango Sorbet. Okay, the mango mousse is like a richer version of the mango pudding you get at dim sum places, but is really mango packed. As the flavours of the sorbet are totally refreshing.

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That's us happy diners with Chef Thierry..

Check out my earlier post for the various spaces available in Maison Francaise, which makes it a perfect venue for events, etc. They even have an outdoor pool area for poolside parties.

5 Jalan Changkat Kia Peng
50450 Kuala Lumpur. Malaysia
Tel: 03 21441474
info@maisonfrancaise.com.my

OPENING HOURS

Tuesday to Sunday: 11.00am - 11.30pm (last order)
Monday : Closed.

WEBSITE : http://www.maisonfrancaise.com.my/

Glenlivet Guardians, that lucky group of people who get invited every month to sample that gorgeous nectar that sails down the throat so smoothly, (yes, I am referring to the Glenlivet Single Malt Whisky), and usually paired with the most novel of ideas. The last one was a cigar pairing at WTF in Avenue K, and prior to that, an exclusive gentleman's haircut at Truefitt and Hill..

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This triumvirate is always a sight for sore eyes, especially after having to brave the jam to the destination.

One thing for sure, the surprises never stop. This time round, at Starhill Culinary Studio, a pairing with Scottish Salmon, which probably came from the same waters anyway, as the whisky.

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Lionel Lau, the host for the night, tells us about the various pairings, starting of course with the 12 year old, notes of summer fruit and aroma of spring flowers, which went wonderfully with the various smoked salmon canapes

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The fifteen year old, finished in limousin French oak barrels, is the perfect pairing for these wonderful slabs of premium tea smoked salmon. You could almost feel the salmon spawning on your palate... if you know what I mean.

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I have to say, the smoked salmon served that night was really top notch.

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If you ever read this, I owe you a big big apology for organising dinner and then disorganising it. I hope to get the chance to meet you again in Malaysia someday. :(

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Chef Wai explaining how to cut salmon...

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And the grand finale, a twist indeed, smoked salmon ice cream. Well, it isn't as bizarre at it sounds, and tasted very nice actually. That savoury sweet combination is superb, it's just that I'm not sure it actually does anything for the whisky, or vice versa.

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Tumpang Glamour, ... was actually there at that same studio earlier in the day for another event.

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Welcome to our new Guardian..... Richard Sughanda...

Thanks as usual to Pernod Ricard Malaysia and Millennium for the invitation!

Festivals somehow cannot escape the culinary excitement they generate, and in our wonderful multicultural and multicreeded land, the whole year seems to be one gastronomic treat after another. So when I was invited to try the Christmas spread at the beginning of November, I was mentally making a note to prepare for Yee Sang in December. The BIG Group has always innovated novel treats, and this year is no different.

Their lavish takeaway...YES, TAKEAWAY menu means for the culinarily challenged, you can now host a Christmas party as if you slaved over the kitchen since Gor Dong. (Winter solstice, 22nd December). Order in advance, select your date and pick up from Ben's Independent Grocers, Publika. And as the spread is Kosher, you can even use it for Hanukkah. (well, kosher in so far as it's pork free, not the other baffling combinations of no dairy and meat etc etc). Alright, let's not complicate matters, and just say it's PORK FREE. (I am not seeing myself doing cartwheels of delight at this information however, I have to admit). What? Noglazed ham?

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Starters of Chicken Liver Pate & Melba Toast, Hummus, Babaganoush, Beetroot Yoghurt, Cold Prawn & Cocktail sauce, (whatever happened to the good old prawn cocktails of the days of yore). I have to say, that chicken liver pate is to die for. And no forcefed goose had to be forcefed in the process. Uppermost left is a Quiche Lorraine, and Lower Right is Turkey Pie.

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The pate was seriously good, I think me and Jamie Khoo of Elle must have whacked an entire jar between the two of us.

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The spread goes on, (clockwise left top) Macaroni and Cheese, Beef Lasagna, Crusty Potato Dauphins, brussel sprout leaves with bacon (Beef) and chestnuts

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These hasselback potatoes I imagine would taste great if piping hot. Reminds me of an accordion.

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Roasted Rosemary Pumpkin.... gorgeous, I think I shall make some myself.

We three meats of Orient are.....

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Stuffed Leg of Lamb

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Capon Chicken... to the uninitiated, a capon is a castrated chicken, (Yim Kai) that due to its castration, becomes unusually large. No, I am not a capon...

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Chef holds up the star of the night, traditional Roast Turkey and Stuffing...so if you've heard rumours that the import of turkeys has been curbed this year, it's somewhat true, I hear and they're not readily availaible, (raw or otherwise), but evidently, B.I.G. has their ways and means of flying in the bird.

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Herb Parmesan Crusted Beef Tenderloin

And the pieces de resistant... DESSERTS...

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Red Velvet Log, Chocolate Pavlova With Mixed Berries, Chocolate Bread and Butter Pudding, Peanut butter jello log, Mince Pies (oooh, forgot to take pictures, the mince pies were amazing, melt in the mouth), raspberry meringue trifle, sticky date pudding, spiced orange cheesecake.

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They had also lined up for us gingerbread houses for us to decorate. Me? Decorate??? Shudder...Of course dinner time conversation went to Hansel and Gretel and greedy children eating off an edible house....

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Children's choir ...

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There is also a dining in option at Ben's, Plan B and Ben's General Food Store, starting 1st December, ...smoked salmon terrine and aragula, stuffed turkey rolls with sweet chestnut cranberry stuffing, sides of grilled brocolli, hasselback potatoes and caramelised shallot gravy.

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For dessert, the red berry pavlova topped with strawberry ice cream, red berry coulis and pomegranate.

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And all set to decorate her Bangsar Gingerbread House, is ...BANGSAR BABE.

It's December.... Peace on Earth Goodwill twards man.

Website: www.thebigrroup.co
facebook: www.facebook.com/
Enquiries: Tanith Rahim
Brand Guardian - Flagship
tanith.rahim@thebiggroup.co
+60362092270

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I always thought Martin in Remy Martin was pronounced Marta, afterall, it is French, and Martin Guerre was definitely Marta... but clearly I'm wrong, as it is pronounced Martin as in Aston Martin. Celebrating nearly 3 centuries (wow, if those cellar walls could talk, what tales would they tell) of excellence and heritage, this year's "The Heart of Cognac Experience", in conjunction with the Chinese Lunar Year of the Wooden Horse, also pays tribute to its emblem, the Centaur.....for a brief moment, I thought it was for me, since I am a Saggitarian. Well, I guess it's not always about me. Ahem.

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Held at the White Box Gallery at Publika, the venue was transformed into a party area, art gallery, laboratory and cellar all at once. The "Centaur Creative Awards" featured paintings of these mythical half man half horse (you know what they say about how horses are hung, so it's a good thing that the half man portion is the top half), which apparently reflect the qualities synonymous with the House of Remy Martin. Boldness, Energy, Generosity & Courage. Guests were to vote on a slip of paper which piece they thought was the best, under "People's choice awards" or "Media choice awards".

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Entering a whole new world of wonderful Cognac....Gotta love the props.

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The glitterati no less....

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After hobnobbing with the socialites of KL, and partaking of dainty canapes, and downing several cocktails created with Remy Martin, (they were deceptively potent), we were ushered into the "laboratory"...

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In school, back then, all the good students only get to go to the Science Stream...

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Bottles of eaux de vies (water of life) of various ages line the shelves .... To give us an idea of what the cellar master has to go through to create the perfect blend. The current Cellar master is 34 year old Baptiste Loiseau who assumed the role from his mentor, Pierrette Trichet, the first female Cellar Master of the House of Remy Martin.

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Fun fun fun!!! Playing with beakers, pipettes, graduated cylinders and Erlenmayer Flasks, (I had to look that up)...the objective of the exercise is to taste the VSOP (Very Superior Old Pale) and "reverse engineer" it so to speak, and try to figure out the various proportions of the different aged eaux de vies.

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Participants in various levels of paying attentionness... If thought bubbles were in the pic, I wonder what they would say.

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"Let's see, based on the colour, I'd say it's ...like chinese tea", says Ciki.

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Brand Ambassador leading us through the process...

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Pay attention you, I'm a pharmacist, so mixing these things is easy peasy for me....

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Really??? That much 14 year old? Sure boh?????

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Watch and learn, you young Sapodilla....Said Ciki to the Ciku

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Now try my concoction, and tell me it's not simply the best!!!!!

Apparently the model answer was 20% of the 4, 70% of the 8, and 10% of the 14. At least what's what I scribbled on my press kit, so I presume that was the answer.

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Next was the session in the cask room, a replica of the cellars for those who aren't fortunate enough to have a chance to experience the real deal. Taunting us is that really expensive bottle of Remy Martin Louis XIII which is really only there for display. I think it costs around RM10K. But we were privileged to sample the Remy Martin Club and the Remy Martin XO Excellence.

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Remy Martin Club is a blend of 70% Grand Champagne and 30% Petite Champagne, is a shining amber, and has fruity notes of dried apricots, floral notes of jasmine and oaky notes of toasted almonds and cinnamon.

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Brand ambassador extracting from the cask, the Remy Martin XO Excellence, which is 85% Grand Champagne & 15% Petite Champagne. The colour of fiery mahogany, with fruity notes of juicy plums, ripe figs and candied orange, floral notes of jasmine and iris, and oaky notes of cinnamon and hazelnut.

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Dipping the pipette deep into the hole...

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Thank you again Remy Cointreau for a wonderful fun filled educational evening.

Recently we revisited Villa Danielli, which incidentally has got to be one of the OLDEST restaurants in town by now, it's been there like since forever...at Sheraton Imperial to sample the Allegrini Wine Pairing Dinner.

The Allegrini family of Valpolicella has been around since the 16th century, and has passed on the culture of wine-making from generation to generation.

Valpolicella, one of the most prestigious wine-making regions in Italy, has been dedicated to wine-making since ancient times, as the etymology of its name suggests: "valpolis cellae" means, in fact, "the valley of many cellars ". It is located in the eastern part of Veneto, between Verona and Lake Garda, with its boundary demarcated to the north by the Lessini mountains.

How exotic. I do wish I'll have the opportunity to explore these places some day soon.

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Lovely homemade breads with an olive tapenade. Of course, give me butter any day, but in the absence of, this is a pretty darn good alternative.

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Polenta Crostini with Caramelized Wild Mushrooms paired with Allegrini SOLOSOLE Vermentino Bolgheri DOC 2013; the mushrooms were flavourful, but I felt the polenta was a bit too thick, and unnecessarily filling. Half that height would have sufficed.

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Allegrini SOLOSOLE Vermentino Bolgheri DOC 2013

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I seem to be hanging out a lot with Ciki these days...

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Fried Oyster served with Salsa Verde Ceviche and Cured Prawns paired with the same wine as the previous dish. The pairing worked well, as the white complemented the seafood by giving it that citrusy tang,

As the old Malay proverb goes, "ada udang disebalik ...rocket"

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Is there an oyster there somewhere? Somehow lyrics from ONE NIGHT IN BANGKOK ...and the world's your oyster...spring to mind.

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Wild Mushroom Soup paired with the Allegrini La Grola Veronese IGT 2010, a full bodied red, which went well with the soup, which was rather good. A hint of truffle oil, cepes and enoki...(which some instagram followers commented looked like a worm)...My favourite dish of the night.

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Check out my pepper spray...

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Green Pea Risotto with Crispy Beef Strips and Parmesan Cracker paired with Allegrini Palazzo della Torre Corvina Veronese IGT 2010, same as the one with the wild mushroom soup. The risotto was satisfying, cooked aldente just right.

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Allegrini La Grola Veronese IGT 2010 paired with Stew Grouper fish in Cream with Grilled Asparagus, Fennel and Mashed Sweet Purple Potato

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The grouper I felt was abit overcooked, hence tough.

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Grilled Beef Ribs with Sage Butter, Spinach Gnocchi, Endive and Natural JusThe beef looked good, falling off the bone kinda good...

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Me, Chef, Ciki and her guest, that guy from the cover of the recent Flavours magazine, of Chyuan Tiffin underground supperclub.

Unfortunately as of press time, the wine pairing dinner is over, but it costed RM220++ for the meal, and RM150++ extra for wine pairing. Look out for the next such offer by Villa Danielli.

STARWOOD HOTELS IN KUALA LUMPUR COLLABORATE WITH GLENEAGLES HOSPITAL FOR CHILDREN IN NEED

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Enjoy a cuddly Christmas with Bintang the Bear and support a worthwhile cause

Kuala Lumpur, November 2014 - Starwood hotels in Kuala Lumpur are teaming up in a joint effort to raise much needed funds to financially support local children born with congenital heart defects. The initiative first mooted by Lé Meridien Kuala Lumpur saw great success in its first year in 2013. Since then, the hotel group decided to expand on the support and hence this year for the first time, four Starwood hotels in KL, Aloft Kuala Lumpur Sentral, The Westin Kuala Lumpur, Sheraton Imperial Kuala Lumpur and Le Méridien Kuala Lumpur will coordinate efforts to raise funds for this worthy cause this Christmas.

Founded in 1996, ‘A heart for a heart’ charity programme was set up by Gleneagles Hospital to help children with critical congenital heart defects, who need urgent financial aid due to limited financial means, undergo corrective surgery at the Gleneagles Cardiac centre. This also enables children in critical condition from being on the waiting list.

Each hotel is selling “Bintang” the Bear soft toys, priced at RM50 each. The bears all feature four distinctive T-shirt designs reflecting the unique characteristics of the four brands and hotels. This collection has been created exclusively for Starwood by Penang based artist Tiffany Choong of Bulanlifestyle.com.

Tiffany’s philosophy is to go beyond the aesthetics of art to showcase ethical living and social responsibility. “When this project presented itself, I was so happy to be a part of it. It is my passion to use my art for positive social change and to create awareness for the community,” Tiffany said.

“For this project, my starting point was to create four inspiring designs that not only reflected the four different hotel brands but also bring in elements of a tropical Christmas and all four designs are tied together by motivational and positive words to live by: Discover, Dream, Play and Love,” she explained.

“In the true spirit of giving back, Starwood welcomes opportunities to contribute to the communities and the alliance in which the partnership with Gleneagles Hospital was built. We have always strived to engage with the community and hope to share our success with a meaningful cause and this time, the children are our core focus as they are the next generation of the future. All proceeds from our “Bintang the Bear” Christmas Charity effort will be channeled to Gleneagles Hospital”, says Chuck Abbott, Regional Vice President – South East Asia, Starwood Hotels & Resorts Worldwide. Inc

About Bintang, The Bear
Like Starwood’s esteemed guests, “Bintang” the Bear has all the traits of a cultured traveller. He constantly seeks out refreshing new experiences in art, culture, music and wellness. The design of the bear represents the brand elements of each hotel through Tiffany’s creative touch.

Le Méridien Kuala Lumpur
The brand Le Méridien draws on its roots in global travel, a strong interest in the arts, and a passion for coffee and wine culture that leads to unlocking the creative – minded traveler to the most unexpected and engaging experiences. Tiffany’s design for Le Méridien Kuala Lumpur incorporates elements of Peranakan heritage, symbolized by the traditional peony flower and fashioned with intricate Islamic geometric patterns.

Sheraton Imperial Kuala Lumpur
At its heart, Sheraton is about people, and about bringing people together around the world. Through this, Love and hibiscus puzzle are the inspirations behind the design for Sheraton Imperial Kuala Lumpur, representing its core values of “Warm, Connected and Community”, which display Malaysia’s warm hospitality and genuine community spirit. A bauble with a candy and star depicts the warmth of Christmas.

The Westin Kuala Lumpur
The Westin Kuala Lumpur bear features a crescent moon and stars expressing a luxuriant sleep, alongside a leaf which represents holistic wellness and health. These are the exact values which reinforce the Westin brand as a haven for authentic well-being.

Aloft Kuala Lumpur Sentral
The Aloft Kuala Lumpur Sentral design is perfectly attuned to the hotel’s bold urban philosophy and fun social vibe. Wearing a headset with a Christmas drink in hand, the Aloft bear embodies the essence of a fun-loving free spirit.

“Bintang” the Bear charity programme were officially launched on 22 November 2014 with a simple officiating ceremony at the HUB of Le Méridien Kuala Lumpur, by Chuck Abbott, together with all the General Managers of each of the four Starwood KL hotels. Children from the ‘heart for a heart’ programme, along with their parents and family members as well as Tiffany Choong of Bulanlifestyle.com were also invited to the mid-morning event.

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In addition to the officiating ceremony, the event also showcased a range of fun-filled and engaging activities, reflective of each individual brand, via several activity booths/corners. For example, the little ones can choose to express their creativity in a Ginger bread making session under the guidance of The Westin KL’s pastry chefs; or have their faces painted in various designs at Le Méridien KL’s art corner. Over at the Sheraton Imperial KL’s section, kids get the chance to win exciting prizes from the “Sheraton Wheel of Fun” by just answering simple questions. Alternatively, the young ones indulged in what they love best – simply PLAY and have a jolly good time with Aloft KL Sentral’s Camp Aloft area.

As Christmas is fast approaching, a bear makes an ideal gift for loved ones (young and old alike). Alternatively, guests can choose to purchase the bear for a child in the programme. All they have to do is simply pick a name from the ‘Christmas Wishing Tree’ located at the hotel lobbies. Payment and gift service are organized at the front desk of each respective hotel.

To learn more about the “Bintang the Bear” Christmas charity campaign, please approach the hotel associates at the respective hotels’ front desks or call the hotels directly at:

Aloft Kuala Lumpur Sentral: +6032723 1188
Le Méridien Kuala Lumpur: +6032263 7888
Sheraton Imperial Kuala Lumpur: +6032717 9900
The Westin Kuala Lumpur: +6032731 8333

Prior to this, I only knew of Grand Harbour in the Boulevard of Mid Valley, because I simply lurve the wantan noodles there. Springy, Hong Kong style noodles, with lovely fatty char siu, ...my only grouse would be that one portion of noodle is barely enough.

When I got the invitation to Grand Harbour in Fahrenheit, I wasn't sure what to expect really, because in my mind, it was mainly a noodle and dim sum place. But the Grand Harbour in Fahrenheit turned out to be a fine dine place, with private banquet rooms that can seat 20 on one table, which actually is quite a rare find in KL.

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Huge private room, perfect for a large crowd that would otherwise have to split into two tables. However, for my family configuration, the splitting into two tables actually works quite well, because kids are relegated to one table, where usually the food is a little bit cheaper.

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I'm not sure if the traditional Chinese musical instruments are permanet fixtures there, but for the night's entertainment, we had a trio entertaining us with the koo chng, and another two instruments of whose names I do not know.

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Hope sprang eternal that these lovely crustaceans would find their way to our dinner plates. But alas, the term wishful thinking did seem very real that night.

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Fine dining styled lobak, together with a chive pancake, as nibbles to start with....

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Nanyang Style BBQ squid. Visually rather riveting, kind of reminds me of how majestic these creatures are underwater, almost like floating alien spaceships. If you like squid, and surprisingly a great number of people I know don't care much for it, you'd probably like this dish. That gameyness of the squid, with the caramelized glaze, and the chewy tentacles...

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Double boiled fish maw and kampung chicken soup, wholesome, hearty and comforting, truly the chicken soup for the soul. For those of you who DON'T know, the maw is actually part of the swim bladder, that controls a fish's ability to sink or float, much like a ship's ballast. Trust the chinks not to waste any part of the animal, and have managed to transform this odd piece of anatomy into a delicacy.

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Can I please have some maw? Alas, we were only given a bowl each.

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BBQ Spanish Spare Rib and Scallop salad. Ola! The ribs...or should I say RIB, was succulent, and tender, melt in the mouth falling off the bone. The scallop was alright, and the salmon roe crowning it made delicious popping feelings in the mouth. I wonder if I am now impregnated with salmon fry...

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Stewed Abalone with Eel and Garlic... Can't complain when there's abalone of course. Though I did have that Eely feeling.... not because it was haunted, but that very distinct fishiness of the eel seem to permeate the dish. The abalone was well cooked, soft and not rubbery.

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The finale, a rather incongruous ending, I thought, with what was basically a beef rendang, although it was called Beef Shank Curry, with glutinous rice, which you'd expect at a wedding kenduri or Hari Raya. On it's own, without context, I'd have thought it was lovely, but in this context, I felt it was a bit, if not a lot, out of place. However, if anyone had still been hungry prior to this, this dish was definitely the killer...and filler.

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Chilled coconut JUICE and ice cream, and crispy pumpkin pancake. I loved the refreshing coconut dessert, which wasn't coconut milk, but actually coconut water, chilled. The creaminess was derived from the ice cream.

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I wouldn't quite describe this as a pancake, more like a fritter... but it was nice, not too sweet, and complemented the chilled dessert.

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Ciki (the woman is EVERYWHERE aitelyu), with The Executive Chef Chan Peng Wah (Chef Dai Bei).

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The best thing about these gatherings is the opportunity to meet new people, and occasionally, they turn out to be really fun loving people as well, as was the case of Mr Awsumpants here. Uber cool chappie.

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Executive Chef Chan Peng Wah (Chef Dai Bei) & Chef Vincent, Outlet Chef

Of course, as the fine dining chapter of Grand Harbour, this outlet will be more than happy to cater for your private wine pairing dinner and customize menus.

Add:
Grand Harbour
Lot LG2 – 01 & 02 Lower Ground Two,
Fahrenheit 88, No. 179, Jalan Walter Grenier,
Bukit Bintang, 55100 Kuala Lumpur
Phone:03-2141 1763
Hours: 8:30 am – 10:30 pm

The detrimental thing about these lunch time invites is if you've had a heavy night the night before.... this scenario is likely to happen. In this case, on whatsapp
Ciki: OTW
Me (hungover): huh? otw where?
Ciki: Tim Ho Wan laaaaa, cis
Me: What who wan where???
(then realisation hits)
Me: ARRGH, I totally forgot, let me try to Uber.

Of course, no Uber cars were to be seen within a 10km radius, so I had to drive, and you know, these days, MIDVALLEY MEGAMALL and the Gardens is the Parkers Paradise Not. By 11am, those green lights that show how many parking bays turn redder than a scarlet pimpernel and it requires the patience of the dead Mother Theresa to wait for an available lot.

Nevertheless, knowing that Tim Ho Wan is a Michelin Star rated dim sum restaurant in Hong Kong, and that thanks to this Ciki here, we were privvy to a PRE-OPENING tasting, what is braving the parking of MVM in exchange for the bragging rights and green envy of people going gaga over the fact we didn't have to queue....

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Am I as scrawny as these chicken feet? She asked...

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Ah, the welcome sight of Pei Dan Sau Yoke Chuk, (Pork and Century Egg Congee), the perfect hangover food. That glorious glob of warm carb slid down my esophagus with such welcome. I'd say this dish was one of the highlights.

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I am not sure if this is how the Hong Kong people eat their chicken feet (Phoenix claws), but it was a tad tough for me. I'm more accustomed to the skin falling off the bone type, rather than this al-dente style which gives the jaw a good workout....

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One of the quartet of the Four Heavenly Kings, their signature Baked Bun with BBQ Pork was yummy. Luscious charsiu filling, in an ethearally soft on the inside, crispy on the outside bun....

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The steamed pork ribs were decent enough, not quite cartwheel worthy....

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Shiu mai dumplings, which were above average, and certainly a staple in any dim sum meal, at least for me anyway.

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I always like this dish, deep fried beancurd skin with porky filling, and then cooked again to undo the crispiness, almost as if...

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Chicken and chinese sausage with rice. A meal on it's own, and rather wholesome.

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Another item from the quartet of the Four Heavenly Kings...the steamed egg cake. (I think it's a literal translation of Gai Dan Gou). My late great grandmother used to make this, ...I really must try to make this one day.

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This has to be my favourite dish...LIVER cheong fun...pork liver, that is, not foie gras. (though there's an idea).. silky smooth rice noodles wrapped around just rightly cooked pork liver... Oooh, just thinking about it gives me shivers of ecstasy.

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Beefballs with beancurd skin. Not very memorable...

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Spring roll with egg white. I actually liked this dish, despite the common-ness of springroll and the Chinese saying that only gwai lous order spring rolls.

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The glutinous rice in lotus leaf. Can't complain, the rice was done nicely, almost fluffy, and the fillign was adequate.

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The mango pomelo dessert was disappointing, because the mango was probably from concentrate or cordial, and had that artificial mango essence taste to it. The redeeming factor were the crunchy bits of pomelo and sago.

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The osmanthus jelly was nice, not overly sweet, and the wolfenberry gives it that textural crunch.

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Well, from what I understand, there is no way you'll see such a tranquil sight at lunchtime since the place has opened its doors to the masses. Queues as long as free bread given out in the USSR...

Tim Ho Wan, Unit 27-G,
The Boulevard, Mid Valley City,
Lingkaran Syed Putra, Kuala Lumpur.

For someone who is not quite a stranger to liquor, it's actually quite surprising how "Sherry" has totally escaped my radar over the last 22 years. Why 22 years? Cos in the days of yore, as a poor student, we used to cook with sherry as it was cheap, and shao shing wine was not readily available in Australia. So really, the thought of DRINKING sherry was really not top of the list, and as time went by, "Sherry" became a forgotten word in the context of alcohol, but did pop up as names of friends and friend's wives...If liquor types were to be ranked in terms of popularity as names, I'd say Sherry is quite up there. You don't hear people naming their kids Tequila, or gasp, Absinthe,...though Absinthe does sound like a name Hong Kong people might choose for themselves. "Hi, I'm Absinthe Chong"....

Thanks to Ciki, I got invited to a Classical Spanish Party with Tio Pepe at THIRTY8, Grand Hyatt, an exclusive sherry wine brand from the renowned Gonzales Byass winery, awarded as the Winemaker of the Year 2010 and World’s Best Spanish winery in 2014.

Meet the very elegantly dressed Tio, .....a fine gentleman by any account.

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Be at this intimate launching party with a tasting session of sherry wines and specially made sherry-based cocktail menu by a Swedish mixologist from the Tio Pepe brand. Feast your eyes on the stunning feat of sherry wine pour by a professional venenciador and special guest appearance of winemaker, Matias Calleja. Join us for an evening of hearty canapés and capture the moment with a glass of sherry wine.

We were treated with lovely sherry cocktails, and sherry on its own as well, and the acrobatics of a professional "VENENCIADOR", which of course, I had to look up. You can read about it here, there are precious few links in English re this topic, so you may thank me at leisure. Basically the venenciador is a person who is versed with the art of extracting and verifying the sherry from the casks, and also is adept at using the Venencia, that long contraption used to pour sherry with great skill.

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A lovely cocktail with balsamic vinegar dripping of the rim of the martini glass. Called the La Modena, a combination of Gin and Solera 1847 Sherry and bitters. A very masculine cocktail, not sweet and that balsamic gives it a fabulous twist.

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It was also my first introduction to the London No 1 Gin, which was used in several of the cocktails...

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A lovely refreshing Pepe Rosado, comprising Tio Pepe, Lime Juice, Rose Syrup, garnished with rose petals and mint sprigs. A very feminine elegant drink. If I were a woman, I'd rather get a glass of this than a bouquet of roses, which you can neither eat nor drink.

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The Jerez Spritz, which is Tio Pepe, Solera 1847, Grenadine, Soda & Sparkling wine. A lovely spritzy combination, with bubbles that go straight to your head.

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Meet Johan Holmberg, Mixologist extraordinaire, who was the youngest person to ever achieve the title of Master Mixologist, with a string of accolades, including City Weekend award "Best Cocktails in Shanghai", ...and if this doesn't put the bananas amongst us to shame...He is writing his first book on the art of mixology that will be released in CHINESE!!! He also is the founder of Serendipity Consulting, a well established bar consulting company. Wow, I would love to run that type of consultancy. He was also the Global Master Mixologist for Absolut Vodka, Plymouth Gin and Cruzan Rum.

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Although Tio Pepe was the undisputed star for the night, the canapes served by the Grand Hyatt were rather delectable. Chinese butter prawn with curry leaf...I must have walloped at least five of these. One afterall cannot drink on an empty stomach, though looking at mine, one wonders if it's ever empty.

Fried crab cakes and bell pepper with remoulade sauce, Braised beef rib with roasted rosemary potatoes, Grilled eel sushi, Grilled chicken with romaine lettuce, parmesan dressing and focaccia, Seared tuna with salsa Brava, Gazpacho in shot glass with extra virgin pil and black pepper

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Watching Johan use the Venencia was a sheer treat. Riveting performances of sheer precision and skill. Makes our best teh tarik master look like an amateur.

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Higher and higher he goes....

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A lovely night indeed.

Chin chin!!! Or rather, Salud!!

The last AsiaEuro Wines event left me with a buzz that lasted for days!!!

I looked forward to a similar buzz when I got the invitation to the Banfi Wine Dinner at Senja, and when I discovered that they had flown in the resident chef from Castello Banfi itself, Chef Domenico Francone, I knew it was going to be a good night.

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An excerpt from their brochure states that "Castello Banfi, known in the 13th century as Poggio alle Mura, is located on the gentle western slopes facing the Mediterranean of their 7,100 acres estate,
grow grapes in maritime soils that produce wines of elegant and subtle character, unique to southern Tuscany.

Their terra, rich in clay and calcium, regulates growth and adds complexity. Stones, rounded, by the Orcia and Ombrone Rivers, impart distinctive minerals to our white wines. Amid their vineyards, paleontologists recently unearthed one of the greatest discoveries of its kind, a 5 million year old whale fossil completely intact (WOW, THIS PARTICULAR FACT CERTAINLY CAUGHT MY ATTENTION). It is the influence of the prehistoric ocean bed that once covered the hills of Tuscany that today makes the grapes of Castello Banfi so expressive in character. Decades of clonal and enological research, especially focused on the native Sangiovese vine, have been registered with the European Community and shared with all. These endeavors gave rise to the renaissance of Brunello and the creation of “Super Tuscan” wines."

Banfi's wine expert, Guillaume Blanchard (who I reckon is a spitting image of Jeff Goldblum) very animatedly and entertainingly brought us on a vicarious journey of Castello Banfi, and the various wines we were to drink that night.

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Poggio All Oro BRUNELLO DI MONTALCINO DOCG RISERVA
100% Sangiovese, estate selection, produced only in excellent vintages based on a meticulous selection of the harvested grapes, aged in barriques for 30 months, plus at least 12-18 months bottle aging before release.

Intense ruby red with garnet reflections, which show after long aging, with intense bouquet, enveloping, fruity and spicy with tobacco and chocolate notes. The taste is full, austere, velvety and appropriately tannic.

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ROSA REGALE, Brachetto 100%. A soft red sparkling wine, extremely aromatic.The cold maceration of the grapes, followed, by a soft pressing, allows the extraction of the typical intense aromasfrom the skins and gives to the wine its characteristic light ruby red colour.

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PRINCIPESSA GAVIA, GAVI DOCG
Cortese 100%, following a rigorous selection of Cortese grapes and vinified using the latest
winemaking techniques, the clean must is gently pressed and fermented at a
controlled temperature of 18° C for 20 days. A pale straw colour, with intense bouquet, fruit forward, with typical hints of pineapple and apple.

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TOSCANA IGT Pinot Grigio, 100% Pinot Grigio. light straw yellow, Bouquet, very fresh and fruity with pear, banana, peach, anise and honey notes.

WINEMAKER’S NOTES
This 100% Pinot Grigio belongs to Castello Banfi estate-bottled single-varietals range.
Thanks to the Montalcino microclimate our Tuscan Pinot Grigio adds to the typical
aromas of this variety an unusual body, flavour and balance.

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Sea Bass Canolo With Celery and Rock Melon, paired with the Gavia. Very interesting, and somewhat foreigh, that Canolo thing, which is like a spring roll, made of fried bread. The filling was substantial, and the seafood paired fabulously with the Principessa Gavia.

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Next was the Potato and Lobster Agnolotti and tarragon pesto. I loved this dish, because it was rather unique. It was like a gnocchi on steroids. That lovely potatoey texture with hints of lobster within, paired with the Pinot Grigio made for happy eaters.

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Homemade Taglietelle with Winter Vegetables and Pecorino Cheese. At first glance, I thought, hmmm, this looks rather unspectacular, but one bit into it, OH MY, seriously, genius is in making simplicity extraordinary. The textures, the tastes...The best dish of the night, in my book. Paired with the Chianti Reservo, I swear I could easily have another serving of this.

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Black Angus Tenderloin With Sauteed Spinach, Porcini Mushrooms and Brunello Montalcino Sauce. Of late, my luck with loins and meat haven't been that great, so I braced myself for a session of jaw exercise, but ooooh, this tenderloin was what a loin should be, TENDER, and melt in the mouth, despite the absence of marbling and fat. Actually, why IS tenderloin so popular? Give me a marbled rib eye anyday. Paired with the piece de resistance, the Magnum of Brunello Di Montalcino 2006, and the Poggio All Oro Brunello Di Montalcino 4004 DOCG Riserva. The tingling of that triumvirate of flavours... the gaminess of the meat, the full bodyness of the wines.

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CHIANTI CLASSICO DOCG RISERVA, Almost exclusively Sangiovese. mauve red bouquet intense with notes of vanilla, liquorice and chocolate.

WINEMAKER’S NOTES
Celebrating the best Tuscan tradition Banfi offers a family of Chianti wines varied and complementary, unique in its style. Chianti Riserva is produced from selected grapes grown in the "Classico" region of Chianti between Siena and Firenze. It is elegant, well-balanced, full-bodied with a very long aging potential.

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The black rooster, the Gallo Nero, has been used as a symbol in the Chianti region from as early as the founding of the Lega Chianti. In 1924, it became the symbol of the Chianti Classico Consortium, and a mere 81 years later, in 2005, it became the official symbol for bottles of Chianti Classico DOCG wine.

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BRUNELLO DI MONTALCINO
100% Sangiovese ,intense ruby red with garnet reflections, Bouquet: ethereal, wide, light vanilla.
Taste: full, soft, velvety and intense, with sensations of liquorice, spices and light
goudron note.

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Kudos to Chef Domenico Francone for a wonderful culinary experience.

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Unfortunately, the wine pairing dinner was only available from 1-3 December. Do contact Asia Euro Wines for more information on the fabulous Banfi wines.

Su Ling Lee
Senior Marketing Executive
Asiaeuro Wines & Spirits Sdn Bhd
DID : +603-78832855 | FAX : +603-78832928 | Mobile : +6012-9464393
Follow us on http://www.facebook.com/pages/Asiaeuro-Wines-Spirits-Sdn-Bhd/116189365135338

When long time friend Nazeen sent me an email inviting me to this restaurant called MAD, I skimmed through the details, and thought, hmm, fascinating, chef previously from Suffolk House, trained with the CIA, etc etc... I immediately said yes, for before this, most of Nazeen's invites had always clashed with my birthday, and I could never make it for her events.

Now, what I didn't read was the fine print, and LOCATION of this MAD place. So, what exactly is MAD?

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Take your pick....it could stand for any of the acronyms listed above, and more.

Where is MAD?

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Well, it's in that neck of town I hardly ever go to, SETAPAK, at a complex called PV128, hitherto unheard of. So it was with a bit of apprehension that Ciki and I wazed our way through village roads, passing the "River of Life", (yes, there IS actually a bridge near some Syabas outfit behind Jln Pahang/Jln Genting Klang that has that label), only to emerge back on the main road and subsequently to this hive of hustle and bustle. Of course, I felt particularly ancient the minute I stepped into MAD, because the demographics of the place was clearly those who've eaten less rice than I have salt.

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Bright, cheery and young....

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The effusive chef behind this is Dave Looi, clearly a passionate, gifted and exceedingly nice chap, although he's Singaporean (but in his defence, his wife is Malaysian), who as I said earlier, has worked all over the place, including New York, and his last stop before venturing into MAD territory was at Suffolk House, Penang.

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An assortment of canapes kicked off the evening, all very creatively presented, albeit a rather lavish use of ice cream cones...the mushroom cones with the cones coated in nuts was particularly good. Oh, the place is waiting for it's HALAL certification, so there were no "naughty drinks" in sight, which meant we had to derive our entertainment elsewhere.

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"Nazeen, you should have told me to bring my hip flask", I hissed under the table...

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Okay, let's call a spade a spade, and this establishment, even based on its pricing, is certainly not meant nor does it pretend to be a fine dining place, or hipster cafe. The pricing is such as to attract the younger crowd in the vicinity, and I have to say, it is damn good value for money.

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Although we didn't know it yet when we took this picture, I am certain that Chef Dave and me are gonna be good buds, since he drinks, and very loudly proclaimed, "I AM LONELY"... you see, he IS a Singaporean who lived in Penang and has moved to KL, so has no friends. On it's own, that plaintive cry would have fallen on deaf ears, but his inclination to libations...well... that almost seals a friendship for me immediately. I'm shallow that way.

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Kitchen Tour - The MAD kitchen is anything BUT MAD, it's rather orderly and organized and of course, spic and span. I likey. David was kind enough to bring us on a guided tour.

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Dave showing his creation...

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Our first dish was an interesting one...Peanut Butter Cheong Fun. His Penang influence where cheong fun is eaten with prawn paste might have been the inspiration to try other dressings. I thought the combination worked, and isn't as surprising as it sounds, ...think of it as a thicker satay sauce with cheong fun.

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Mushroom cappucino. We were served in little cups, so I wasn't sure if this RM9.50 dish was really served in such small portions, but turns out, it's actually served in a regular sized bowl. I thought it was a really good mushroom soup. The texture of mushrooms intact, very flavoursome and had a nice bite. The froth that made it a "cappucino" gave it a certain lightness. I'd definitely order this.

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Seafood sambal at RM19.50. With scallops and mussels. Rice, I need rice. But my personal opinion is, at the price, there's no need to luxurize it with scallops, (which in sambal is cooked to death and back anyway), and better to stick with "cheaper" but more substantial sambal worthy seafood like squid.

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Chicken Curry With Roasted Potatoes - RM14.50- Okay, the curry, which is normally a bestseller, was a trite watered down, maybe because it was sold out.... the curry flavours had not infused into the chicken, so it tasted like blanced chicken with curry powder. But Dave assured us that it wasn't normally like that, and usually this is a best seller.

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Marmite Chicken RM13...certainly better than the curry chicken. Very tasty, crispy outside with that caramelized marmite coating, and a drizzle of crunchy sesame.

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Undoubtedly the star of the show, the Seafood Ma Lat, with its spicy sichuan peppers really packed a punch. It is their signature dish, and is really quite unique, unlike anything that you'd normally eat. RM24.50, considering the ingredients, and unique ingredients, it's a STEAL. No wonder the place was hustling and bustling.

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Stir fried water convulvulus aka Kangkong, which we needed badly as there was no vegetation in sight. RM11

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Another must have is the Rendang Lamb Shank. Priced at RM28.50, this is the most expensive dish in the entire menu, (some places, even the cheapest dish is double the price of this), and is well worth the ringgit paid. Tender, falling off the bone, spicy lamb .

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For desserts, carrot cake with cream cheese, mango mousse and baked cheesecake.

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To end the night, seeing as to how we are in the yuletide season, bonus Christmas presents for the guests!!!!

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The place has found a suitable niche, and given its pricing, more than above average food generally and some star dishes, I would certainly drop by if I'm in that hood again!

MAD operating hours:
Sunday- Thursday (11:00 am – 11:00 pm)/ Friday-Saturday (11:00
am – 1:00 am)

When one of my favourite people in F&B invites me for an event, regardless of whether it's to sample different types of Malaysian Mineral Waters or fancy cocktails, I most certainly try my bestest to make it. Yeah, so when Ann Lee invited me for SIX, or was it TO SIX, I just hope she hadn't developed those New Zealander accents where NEXT is NIXT, and BEST is BIST...

How I've never observed that a new establishment called SIX had opened just above Creperie la Caroline is really quite beyond me, as I ply that route nearly EVERYDAY, which really makes a case for ground floor rentals. Nevertheless, I was intrigued, by yet another F&B outlet, or rather, as I was to discover, just a B outlet, as the F is virtually non existent for now.

Described by the lovely Ann as "An Adult Playground"... Six is actually a cocktail bar with the most smiley mixologist I have ever seen, Imran, who exudes such passion in his Chemistry that one cannot be contagioned by his enthusiasm.

Actually if time was not of the essence, I would not have rushed this post, BUT, the event was to promote their six new cocktails in the month of December (which is like NOW), and laid out for us were the very fascinating array of ingredients...ranging from ginger & lemongrass to pandan to kaffir lime...which made me think, well, if your cocktail fails, you can probably make curry instead....

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To start, A 6 Hit Wonder. Tequila done differently. An aged tequila is infused with lemongrass and kaffir leaves, together creating a fresh clarity that sings throughout the drink, while viscous Vermouth, and Aperol add body and depth to this beverage. Sweetened with organic agave nectar, balanced with SIX house bitters.
(Selling price: RM36 nett)

To start, I thought this was a refreshing cocktail, almost with a healthy taste to it, with a slight bitter tinge, which I liked. I asked why bother with organic agave nectar, it's not as if we're going to be reaping the healthy benefits, but the simple answer was, "the taste"....Okay, if I thought that all cocktails should be more aptly called pussytails... I was wrong.

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Ann strikes a pose as she tells us to pay attention to what she has to say.....

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Ta dah, the SIX HIT WONDER. That glorious colour is almost enough to make me happy.

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Next was Commodores 6 Times a Lady, or if you're slightly younger, Lionel Richie. I guess over the years the lady must have err.. gained some..

Sipped Slowly like a Martini, this seductive Rum is infused with Pandan & selected
Mexican Reposado. It seduces your senses with a squeeze of lime citrus, tantalises &
teases your tastebuds. Topped off with a shaving of ginger and moist tender coconut,
sprayed on with SIX sublime house bitters to add scent, style & elegance to the finished
concoction -not to be ignored.
(Selling price: RM36 nett)

By the way, the Italics imply that it's cut and pasted from the press release. When the press release contains words like seduce and tease, I think it's no point reinventing the wheel. Okay, truth be told, I am not a fan of white colored drinks, because I have a psychological thing about lactose and alcohol.... although in this case, there really is no lactose, and the white is from coconut. The erect screwpine leaf might be symbolic of something, I'm not sure.

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First batch of 6 Times a Lady. At this point, I think, it was when I asked Ann, why no SIX SIX SIX ah? She promised to make sure there would be one named after me.

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See, I told you, Imran the Mixologist is always smiling....

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Back to Square 6

It’s time to man-up. Hendricks Gin with a generous splash of Shochu Wanko, stirred to
minimise dilution. A pinch of Salted Syrup and a dash of infused Cucumber Bitters brings
balance, creating a manly Martini style drink that can stand toe to toe & challenge the
average classics. It’s a drink fit for a warrior, powerful, with a wild side, waiting to be set
free. ;)
(Selling price: RM42 nett)

That aptly describes me of course, WARRIOR, POWERFUL WITH A WILD SIDE...ahem, quite the stallion that I am. Well, Hendricks is my current favourite gin, since I can't afford Monkey 47 (which incidentally, they stock at SIX)

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..I had to ask Imran to pose with this holy grail of gins...

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What did I say about the smiley guy???

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Thinly almost mandolined slices of cucumber as is the natural partner for Hendricks... is used as a garnish, and no doubt to give us some roughage and fiber..

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This Back to Square 6 is my favourite, though honestly, I am not too enthused by the name. But until I can suggest a better one, I better shut my gab.

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Ann the two of SIX dashing owners. (and I actually mean 6 number of owners, or at least that's what I think I heard). I actually sounded like I was trying to pick up Lester (far right) when I asked him what scent he was using, because it smelt so good. It was Issey Miyake. Make mental note to buy at DFS.

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What's this??? Truffle? Vodka??? Wow, truffle infused vodka.

The Lesser of 6 Evils
A particularly silky black truffle and organic olive oil infused vodka, brought into its element
with a drop of lime, simple syrup, and lemon zest -while an egg white adds creaminess
and luxurious texture to this simply divine concotion -served up, Martini style.
(Selling price: RM38 nett)

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Send the rain, send the rain... .. It sure looked like he was doing a rain dance of sorts...

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(Photo courtesy of Ann...since I must have too inebriated to remember to take...)
The Lesser of 6 Evils... Well, if you have vodka, truffle, I guess it does mitigate any evil...

Next up, not my favourite ingredient in food, or drink,...LAVENDER... my first taste of lavender ice cream resulted in me commenting, oooh, a mouth spa...

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Cloud 6
A delicious libation using Singleton Single Malt whisky, toasted lavender and a dash of
lemon syrup, providing sweet early notes -whilst a drop of SIX Pedro Ximinez delivers a
rich fruity flavoured concotion to the table. Served over an aromatic apple and lavender.
(Selling price: RM38 nett)

But on the other hand, it contained Single Malt wor, (he used Glenfiddich instead of Singleton), and I have NOOOO idea what a SIX PEDRO XIMINEZ is.

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Imran covers the glasses of pounded lavender to seal in the infusion...

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And just case you MISSED the first round of lavender libation, there's some LAVENDER ICE thrown in for good measure....

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I have to say, a very pretty drink...... and really, quite refreshing, despite my aversion to lavender, which in the end, was very subtle, and not overpowering like some potpourri people burn in toilets...

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As a bonus, for being such nice people, we were treated to home made mince pies, made by baker extraordinaire, Ann, who has been aging her mince for A YEAR, with XO!!!!! Seriously LARVERLY buttery pastry that melts in the mouth and mince that isn't too sweet.... AIKS, is it Christmas ALREADY???

Well, according to the next and final cocktail, it is!!!!

6 Eggs Short Of A Basket (with alcohol)
Our take on the eggnog as such. Made with spiced rum mixed with our special house-
made creamy custard infused with a beautiful blend of spices – cinnamon, nutmeg &
cloves.
(Selling price: RM25 nett)

6 Eggs Short Of A Shot (non-alcoholic)
Our mocktail version of the eggnog. Made with our special house-made creamy custard
infused with a beautiful blend of spices – cinnamon, nutmeg & cloves.
(Selling price: RM18 nett)

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Circumcising the cherry rather than popping them... he gently places one on the rim of each glass..
The egg nog cocktail I have to say, really went well with those fabulous mince pies... One almost felt compelled to go HO HO HO all the way home.

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And an encore performance of Whisky Sour for those who stayed later...

A special mention must also be made about the bar’s Guinness Tarik cocktail recommended
to be shared between 2 -4 persons and is Imran’s take on the popular teh
tarik, but with Guinness instead!

SIX promises to provide a different experience every night, but always a good time!
Check it out!

SIX Bangsar is located in Telawi 3, above La Creperie de Caroline and next to Alexis the
Bar. Opens every day except Monday, 5pm – late.

#sixbangsar

For more information, please do not hesitate to contact:

Les, 1/6 (Les is More)
SIX Digits: +603-2202 0029 / +6019-231 7000
SIX Cyber: sixouttasix@gmail.com
SIX Social: https://www.facebook.com/SIXBangsar

I have to say I thoroughly enjoyed this cocktail bar, and will certainly be back with my cocktail loving friends.

Actually almost annually, we have a family picture at the lobby of Shangri-La KL with their Christmas tree, which is always quite grand. However, this is the first time I've been present to witness the lighting of the tree, and this year was a rather unique tree too, if I may say so.

The theme of this year's tree (I didn't realise trees had themes) was Merry Nutcracker Joy Ride. Amazing works of crafted sugarpieces of Nutcracker soldiers and trains are stacked up on a conical steel structure to form the 12-foot-tall Christmas Tree.

Quite a joy to behold....even before it was lighted up.

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The event was preceded by High Tea at Lemon Garden, unbeknownst to me, the event was a charity, to raise funds for 10 children with severe heart ailments, and also as a treat for over 100 disadvantaged children from Tasputra Perkim and Pusat Penjagaan Kanak Kanak Cacat Taman Megah, and children from the UNHCR (United Nations High Commissioner for Refugees).

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General Manager Manfred Weber (centre) with Dato’ Rosemarie Wee, Area Director of Communications, making their rounds to present the recipients of the assistance rendered to the ailing children with heart conditions. It really was very heart wrenching to see these cute children who despite their cheerful disposition, were suffering life threatening ailments.... I cannot begin to imagine the pain and suffering the parents must also be undergoing. :(

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After having had our fill of food, everyone was ushered out of Lemon Garden to the lobby to witness the tree lighting....

Incidentally, The sugarpieces are for sponsorship by donors, each for a minimum donation of RM1,000/-. The donors’ names or company logos will be prominently displayed against each sugarpiece.

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And the tree is lit...and the trains go round and round!!!!

Luke 2:13-14
Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,
“Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.”

I seldom respond to "strangers" adding me on Facebook, but when Eddy Kwong requested a friend add, I clicked out of curiosity (because we had like a gazillion mutual friends) and discovered he was the person behind Chyuan Tiffin Secret Supperclubs. I've always been fascinated by these clandestine eating outlets, and I (mistakenly) assumed he was a celebrity chef of sorts, and being a sucker I am for glamour and hobnobbing with celebrities, I proceeded with the "Respond to Friend Request".

Fast forward a few months, phwahhhh la, the fler REALLY turns out to be a Celebrity Chef of sorts....featured on the FRONT cover of FLAVOURS, our local culinary magazine, and since Flavours is to Malaysia what Martha Stewart Living is to the world, I was getting more and more intrigued by this particular supperclub, and tried unsuccessfully in getting a group together (mainly due to their apathy and lack of interest in responding to my plaintive whatsapp), and was despairing of ever getting a chance to attend.

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But, bless his generous soul, he invited a couple of us, namely Umei of CC Food Travel and me, and gave us a free hand to invite whomever else we wished, to sample a secret supperclub feast at Chyuan Tiffin. This Tiffin is NOT to be confused with Tiffin in Gardens, which is no secret, and also owned by a friend (who also owns Erawan).

Having said THAT, after its plug in FLAVOURS, I doubt Chyuan Tiffin can be classified as Secret Supperclub anymore...

Located in an apartment in Sri Petaling, (since it's a private residence, I guess I won't be revealing the exact address here), it feels like a whole new world when you step through the doors. His brother and Thai sister in law are also involved in the supperclub thing, and assist in the preparation.

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An eclectic array of artifacts reminiscent of days gone by adorn the apartment, mainly with Peranakan inclined style, and of course, as the namesake goes, a variety of tiffin carriers.

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A tray of crimson dried chillies were a portent of the spiciness attack that was to follow...

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To start, a piping hot clay cauldron of Tom Yum Gung soup, to warm the heart and soul, and tummy, as it was a rather rainy cool day...clear (as in not thickened with coconut), tangy, spicy and really packing a kick for those who like their food spicy.

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When another Chef goes gaga over the preparation of another chef, that is high accolade indeed, as David Looi of M.A.D. expresses his admiration for Eddy's stuff.

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To complement the tom yum these elegant parcels of mee hoon, (Rice Vermicelli) in convenient nests swirled and topped with garlic.

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This traditionally Thai style steamed Tilapia is served with the lettuce and platter of other herbs, with a fabulous spicy green pestolike sauce that results in what feels like an hour's workout in terms of the perspiration acquired by partaking of this dish. As I was too busy having a tipple or two, and taking human pictures, I totally did not have a picture of this fish, so am unashamedly lifting it off CCFood Travel.com....So sue me.

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Sweet and Spicy Prawn Salad, I guess this was meant as a starter, but since everything was laid out, we ate the stuff in no particular order. The contrasting flavours of sweet, spicy and sour makes this dish excellent with white wine actually.

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Although I was really looking forward to his famed SIU YOKE, (Roast Pork), apaprently there were not nice cuts in the market so we did not have a chance this round. (anyway, Chef Dave Looi liked the place so much, he says he wants to have his birthday here on the 20th Feb 2015, so hopefully we'll get the Siu Yoke then). We had this rather delicious Pork Neck Cucumber salad though. Basically, at every turn, a new flavour shows up to assail the palate.

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And for dessert, (I didn't know this was dessert and actually had this first), Homemade (obviously) Santan Marshmallows. I am generally not a fan of marshmallows, nor its texture, but these were different, and the fine balance of textures and sweetness actually makes you want to have more than one. The slight saltiness presumably from the grated coconut also adds the the interesting cornucopia of flavours.

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Please excuse my sunburnt countenance....

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The Chef surrounded by a bevy of Hawt Chicks...

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Preparing for the groupie pic.... an empty slot reserved for Her Majesty, Queen Lemongrass...

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A dinner like this would cost RM75 buffet style. A sit down dinner is also possible for crowds of 6 or less.

To book check out and LIKE their FB Page HERE, or search Chyuan's Tiffin Underground Supperclub.

Thanks muchly Eddy, we will be back soon.

Mid October, 2014, after our church's team's 2nd Mission Trip to Nepal (as in for this particular team, others have gone before us, of course), on the way back after an eventful three day trip to the outreach at a little town called Mainapokhari, on the road from Charikot to Jiri (apparently the last stop by road before the Everest climbers begin their hike), a few friends and I left the team, said our farewells, and proceeded on a three day adventure, which included a spot of trekking to a place called Kalinchowk.

We began walking from the dusty town of Charikot, which seems to be a crossroads of sorts, and very hustling and bustling, and after walking about 20 minutes, we left behind us the cacophony of sounds, and started on our trek, which really wasn't what I was expecting. It's definitely no Annapurna Base Camp trek, far less commercialised, with hardly anyone, for starters, so much so, I kept asking my buddies every 10 minutes, are we on the right track? It really was a case of the blind leading the blind, for none of our posse, although 3/4 were Nepali, and the other, a pseudo Nepali, (Pastor Franklin Karong, our very own Bidayuh export to Kathmandu) had done this trek before, and it wasn't like there were signboards showing the way.

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Do you know, where you're going to???

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There was a matter of speculation where our destination lay, as Franklin pointed vaguely to some mountain that looked a galaxy away, and I was thinking, NOOOO WAYYYYY, it CANNOT be.....

After trudging for about two hours, we came to a little place where we had our lunch stop, a fabulous meal of Thuppa, and Sukuti, (the former being the soup noodles, and the latter, buffalo jerky).

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It wasn't long before we were rewarded with these splendid vistas of the Himalayas. I was actually expecting to be walking much nearer to the mountains, but I guess considering no training was done, and it was all very rushed planning, this was a spectacular bonus.

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Do not try doing this in Malaysia...or you risk dying of leptoserosis. However, here in the mountains of Nepal, the spring water is really living waters...

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As we walked, we were told to follow the telephone lines, (and where they got off the beaten track, we were wondering, HMMM....), and at one point, when the younger uns had gone ahead, I heard a voice calling us... I was exhausted, but I was sure I was not hearing voices from above just yet. Lo and behold, a friendly chap appeared out of nowhere, and told us were were going the wrong direction. Like a guardian angel, and guide, Ramesh then followed us the remaining journey.

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Ramesh, our guardian angel...

To top it all, it turns out his family owns a lodge in the hamlet of Kalinchowk, ..and as we we had yet to book any accommodation, it really turned out to be a blessed turn of events, although the skeptics amongst us said, "what if the lodge is horrible, and we don't want to stay, and risk offending him?"...

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A sight for sore eyes, after a 7 hour trek, the hamlet of Kuri, where we rest the night before making the final ascent to Kalinchowk, the following day .

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As we continue our descent to Kuri, we are greeted by this spectacular sunset, (picture courtesy of Nepal Franklin/Sagar), and the word 'AWESOME' really should be reserved for panoramas like this, rather than a burger or some french fries.

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It was with great relief that we find that Ramesh's family lodge is comfortable and cosy, and okay, this is where my story begins about My Best Meal in 2014. Famished, and tired, we were invited by Ramesh to warm ourselves in the "smoking room", unbeknownst to me at the time, was the family "kitchen", a sacred place to the Nepali, which would explain why we didn't see any of the gwai lou guests hanging around the fire.

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It was an amazing place... strings of buffalo meat were hanging over the smoky fire, and we sat around huddled, warming our hands and feet, chatting with the family, and the matriarch of the family, who exuded the regal air of an apache chief...or his squaw...

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I meanwhile partook of the local drink, in exchange for some of the Jaegermeister I brought with me. This fascinating drink, called, Thongba, is made of fermented millet, and is one of the most fascinating local plonks I've ever come across. A mug with a straw is filled with the Thongba, and hot water is poured in, and you sip slowly through the straw, and continue adding hot water as it finishes.

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The matriarch and me...

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A kettle of water to top up the Thongba

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Unbelievable, this most delicious EVER fried chicken, (to begin with, the free range chickens roaming around look plump and healthy, so you can imagine the meat!)... in that fireplace, in that freezing cold, with a mug of thongba in my hand, with great fellowship, and company... seriously at that moment, all the troubles of this world seemed a universe away...

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The fermented millet.

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When dinner was ready, we returned to the main building, for our most delicious meal, of dhal bat,

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Roasted papadums, which in itself was new to me as most of the ones we've had are fried, so not only was this delicious, but it was healthy as WELL!

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This wonderful buffalo jerky dish, fried with spices and onions, ...I love the texture and gaminess of the sukuti, it has such a natural flavour of goodness, surprisingly, not tough,....

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And this INCREDIBLE chicken broth, reminiscent of our soto ayam soup, but a hundred times better, thicker, and more flavourful. Such a simple, but delicious meal. Perhaps it was the altitude, perhaps it was the exhaustion, perhaps it was the splendid company, perhaps it was a combination of all the above, but this was truly my most memorable and delicious meal of 2014, and I am so thankful for the privilege of sharing this experience with my dear friends and buddies, Franklin, Sagar, Sabi and Simon.

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The pic is especially for bro Sabi, as he has FOND memories of the Khazakstani, called Ozzy.

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The next day, we walk through Kuri to ascend to Kalinchowk...

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Don't play play, here also got Hilton...

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At the top is the temple of Kalinchowk, a place where devotees of Kali go to worship.

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Five fine outers...

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On the way down, we stop by and have our sardines which were lugged all the way from ...err..KL... and when we reach the lodge, another round of Thuppa for lunch.

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Aerial view of Kuri from Kalinchowk.

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Thanks guys for a great and wonderful and memorable trip from Charikot to Kalinchowk.

Epilogue: I enjoyed the Nepal trip so much, I actually brought my family to visit Nepal again in December 2014...and that is another story in itself....

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Who's afraid of the big bad wolf? That Disney tune keeps ringing in my ear everytime I think about this place. Well, remember the story of the Three Little Pigs ...and the Big Bad Wolf? The owners of the establishment have decided to truncate that rather mouthful to just Pigs and Wolf, afterall, why restrict the pigs to three, when you can have truckload, as seemed to be the case after eating here.

Newly opened on the 7th floor of Pavilion, (Yes, there is a 7th floor, hitherto unknown to me, but apparently it was the Beauty floor), but now beauty has gone to make way for something far more important, ie, food.

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The Perennial Wolf's favourite, a rich carbonara with a delightfully poached egg with runny yolk. I love this dish, but alas, find it too rich, so would only be able to share with someone. Generous bits of crispy bacon, swimming in a sea of creamy carbonara sauce, almost guaranteed to clog every artery.....

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The mighty piggy burger... RM 28, got fried egg, which I think ALL burgers should have.

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The One That Didn't Get Away - A rack of delightful ribs, falling off the bone. RM79. Very filling, so advisable to share as well. Despite the fact that the place had just opened that very day, and were beset with teething problems, I was surprised how good this rack was.

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Just another pork steak RM38. Well, the name says it all. Just. Not very memorable, bordering on the dry side. Then again, I did say it was their opening night, so I would not be averse to giving this dish a second chance, afterall, isn't life about that?

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Pork steak sandwich, RM35, ...I noticed all the dished come with truckloads of fries, which the kids would love, I'm sure. I like that there was fat on the meat, and not like those pretend pigs that had undergone liposuction. The porky was tender and moist, and that sauce had a hint of wasabe.

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Snug Piggy, RM39, or known as Cornucopia in a previous life, this pork steak laced with mushroom sauce hit the spot with me, cos I lurve my shrooms, and the gravy served to adequately moisturize the meat.

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What have we here??? A whole knuckle?

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The german style pork knuckle, RM98, guaranteed to fill up even the greediest of wolves, conveniently chopped up, although it's debatable if it should or shouldn't be. (chopped up). There's something primal about seeing the entire knuckle served on a platter.... very Asterix style.

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Green with Envy, RM39, another pork steak. The meat was well done, as in, cooked well, ie, not dry. Not sure I cared much for the sauce though, but the roasted vegetables were welcome after eating what have been a sack of potatoes.

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I THINK this is called "LIKE BUTTERCUP"... don't ask me why. Basically creamy pork chop with rice, which must be the token rice dish for the fan tongs who will just keel over and die without rice. RM38. Kind of reminds me of a pork version of chicken ala king, minus the chicken, and buttered rice. Mmmm, talking of chicken ala king, I wonder where I can get this childhood favourite dish of mine these days,

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A vaguely familiar looking tiramisu, and and even more vaguely familiar looking Pandan Gula Melaka Cheesecake....

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Like their FB Page HERE...

To be honest, I am not a fan of any form of alcohol that is sweet, perhaps with the exception of a Hendricks Gin & Tonic (but diluted with soda). As such, Cider has never been in my "to drink" list, although I do love using it for cooking.

The invitation from GAB intrigued me on so many levels though, because it was a launch of three different new flavours of Strongbow, and held at a location I'd never heard of. So my interest was piqued.

Streams of people seem headed to the location of the launch, ushered by Rela members, which heightened the anticipation.

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An interesting array of finger foods accompanied the original Strongbow, actually, rather good food I have to say, with Strongbow ladies flitting around offering receptacles of well chilled cider.

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We were then ushered into a large studio, where we were to witness the launch of what was dubbed the Delightful Trio. An eclectic dance troupe performed a artistic dance.... as I am very uncultured I am unable to decipher the deeper meaning of the choreography, but I imagine it had something to do with apples, and harvest.

Before that, Hans Essaadi, Managing Director, Guinness Anchor Berhad (Malaysia) and Bruce Dallas, Marketing Director, Guinness Anchor Berhad (Malaysia) graced the crowd with a few words.

Bruce Dallas had this to say : “Tasting Strongbow is an experience by itself; it offers the perfect first drink to start the evening as a prelude to a lovely night or simply the perfect drink for a hot sunny afternoon. At any time, it sets the stage for you to be yourself as you indulge in real conversations with great company of friends and family. The three new Strongbow Apple Ciders variants – Gold, Honey and Elderflower – will certainly provide you with more unique choices to appreciate authentic experiences and savour your ‘Golden’ moments in life.”

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The three new variants introduced that night at the launch were Strongbow Apple Ciders Gold, Strongbow Apple Ciders Honey and Strongbow Apple Ciders Elderflower Made from the freshest apples, these new variants deliver respective top notes to the ciders that are enjoyable for all. It should be available in the market by now, as the event was about a month ago.

The Strongbow name itself bears over 125 years of cider-making heritage. They continuously adapt and invent newer and more exciting variants, to provide consumers with more choices and to suit different individual tastes.

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Strongbow Apple Ciders Honey is a sweet and pleasant cider that delivers the saccharine aroma of honey, while maintaining the crisp taste of cider. Every bottle of this new variant contains a unique golden bronze hue and ends with a refreshing hint of rhubarb for a fruity finish.

I personally found this variant a bit on the sweet side for me, although there is no doubt it was very aromatic.

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Strongbow Apple Ciders Gold offers a refined sweet and crisp apple bite that captures the light aftertaste of bittersweet apples, giving a very long finish. The clean and invigorating colour of the Gold apple cider is of a warm golden yellow and a pleasant dash of green apple note, which reflects the quality and taste of the cider within.

I liked this, it almost reminded me of beer. Perhaps it's the "aftertaste of bittersweet apples".

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Strongbow Apple Ciders Elderflower is a blend of elderflower and lime that hits the ‘bull’s-eye’ by capturing the sweet floral aroma, along with hints of Muscat and fresh litchi fruits. The clear silver-white tint provides a breezy, enlivening look to it, while the delicious infusion of fresh lime flavour in the cider adds a natural zest to the palate.

It's true, there really was a very floral aroma, that I actually liked, though I realized these tastes are quite subjective, as the people I was with didn't particularly like it. But I like elderflower extract anyways, so it's no surprise that I found this very palatable.

Finally, to the Cider uninformed, this is how you drink it.

To fully enjoy Strongbow Apple Ciders, it is customary to have the bottle well-chilled at around 3° to 4°Celcius. Dubbed as ‘The Perfect Serve’, the following are the steps for maximum refreshment:
Fill a Strongbow glass with approximately 1/3 of ice cubes;
Take a chilled bottle of Strongbow or Strongbow draught and pour over ice;
Serve on a Strongbow coaster and present the bottle alongside.

There you go, not exactly rocket science is it now!!!

Both the Strongbow Apple Ciders Gold and Strongbow Apple Ciders Honey contain five percent alcohol per volume (ABV), while the Strongbow Apple Ciders Elderflower contains 4.5% ABV. Each is designed with a beautifully embossed detailing on a 330ml sleek pint bottle. The three new Strongbow Apple Ciders were supposed to be available in early December 2014, so do check the shelves for this refreshing beverage.

Unbeknownst to me, although the Tai Thong Group is well and alive, apparently none of their restaurants are actually NAMED Tai Thong. So, the heading might be a bit misleading. The press & media CNY review dinner was held at Imperial Garden, (next to Armada Hotel, above the big night club). Of course, little did I expect the media event to be like a mini wedding dinner.

A carnival atmosphere prevailed, as they had photo booths, live dough figurine makers who could mould figurines faster than you can say Yu Sang, calligraphers, and Sugar Daddy who could fashion gorgeous works of art from caramelised sugar.

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Simply love the photobooth, and the ridiculous things people do when given the chance to do so.

After the usual customary speeches etc,

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there was the inevitable VIP toss of the yee sang,

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....which took up an entire lazy susan, compared to ours at the table.

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Our undressed naked fruity Golden Fortune Yee Sang, apparently back by popular demand and bigger and better. This glamourous fruit salad for the tossing features sliced fresh star fruit, pumpkin seeds, chia seeds and black sesame, jackfruit, water guava, dragon fruit, .....

It is definitely a refreshing change to the traditional, although since it was my first yee sang of the season, I would not have minded the good old traditional type with loads of raw fish that glide down your throat. But this was good too. RM68++ for half mai and RM98++ for full mai.

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No meal is complete without soup, and this lovely double boiled chicken soup with chinese cordyceps (I didn't know cordyceps had nationalities....are they like biceps?) which was wholesome and hearty. Together with the free flow Asahi beers, it gave a warm feeling of zen-ness.

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The piece de resistance of the night, the Golden Treasure Poon Choy, a claypot filled with layers of goodness. The traditional Poon Choy is infused with a contemporary Szechuan-inspired twist, which uses a Sour and Spicy sauce as its base. Succulent pieces of free range chicken, roast duck, dried scallops, prawns, sea cucumber, basically all the good stuff.

Golden Treasure Poon Choy is priced at RM298++ for 5 pax and RM498++ for 10 pax.

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Sauteed Scallops and Prawns With Asparagus and Fresh Lily Buds. I still think no one does scallops as well as chinese restaurants, minimalist, but always brings out the full flavour of the scallops. The toasted macadamias added extra crunch to this dish, and well, who can say no to asparagus.

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Yummy Lap Mei Fan, with all the necessary ingredients, esp Yun Cheong (liver sausage). It was so good that the non rice eating Ciki even ate some.

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The Chef comes and looks in horror at our unfinished rice, as the best bits are the slightly caramelized bits at the bottom, so he vigorously stirs up the remaining rice, and insists we try it. It was good, I have to say.

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At this age you think you've nearly seen it all, but these gawdy "loh mai kai" sans the "kai" are certainly new to me.

Mini Eight Treasures Rice, I learnt, has over around for 2000 years. “Bba bao fan” has long been served during Chinese New Year celebrations, but probably in Shanghai or somewhere there. This classic sticky and sweet dessert, made from glutinous rice and pumpkin, lotus seeds, raisins, dried apricots, as well as red and green cherries, all drizzled with fragrant Osmanthus syrup, that, according to Chinese medicine, are meant to provide therapeutic effect. RM9.80++ per serving

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The many ram-inders that we are heading towards the year of the Goat...

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Fun with Eddy Kwong!!!

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It's taken me awhile to realise, but I think I can more or less say now, that my favourite (or at least top 3 favourite) pork free Chinese restaurant is Celestial Court in Sheraton Imperial. Their dim sum is creative and delish, and the food in general is excellent. I recall fondly when Starwood still sold their privilege cards, and there was 50% off dining for two people, the wife and I would feast away on their peking duck, and whatever else.

And after knowing the marcomm people for so long, there's a certain familiarity, and gratitude, that after so many years, we are still on the media guest list.

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Christmas seems barely over, but already, ever ready to feast Malaysians, specifically Malaysian Chinese, have already let loose the pre Chinese New Year revelry. I swear soon they'll be serving Yu Sang for Halloween....

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The signature Yee Sang With New Zealand Swordfish and Netherland Arctic Char Fish. (Pic below). The flesh of the char fish is rather unique, it has an orangy pinkish hue, almost like smoked salmon, but the taste is no salmony despite the facial similarities.

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Whilst our waitress did the do with her repertoire of chinese blessings, we could hear an English translation on the next table for the benefit of a couple of foreigners who were present. Basically most wishes in Chinese revolve around prosperity. Wishes of good business, the occasional wish for health, if you're a student, for you to do well in your studies. And each element of course has its own significance, from the oil, to sweet plum sauce.

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Ready, get set, GO.............

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Lou hei, lou hei, make the best...ooops, I meant mess out of it...I liked this version because it was more or less the traditional one. I am not too sure about those that stray too far from the original, even for moon cakes. I'm an old traditionalist that way.

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The wonderful Poon Choy, or Celestial Court's Premium Treasure Pot. As I said, I hardly missed the unmentionable meat, because all the other stuff was more than enough to compensate. My favourite dried scallops, fresh scallops, tender succulent abalone, (which didn't taste or feel like it was from a goodyear factory), crunchy delicious prawns, sea cucumber, clams, bamboo clams, chicken and duck. The gravy beneath was so lovely, I am surprised I was the only one surreptitiously slurping it up.

Price : RM888++ for a pot enough for 5 people.

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Wok heated prawns with nutmeg, asparagus and smoked chicken. I can't really say I tasted any nutmeg, and one of the guys on the table was sure the smoked chicken was actually duck, but it was definitely chicken. Very well smoked and well prepared. I liked the crispy prawn in batter, but didnt care much for the mayo it was doused in.

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My selection from the Poon Choy pot, not to shabby I have to say. I could do with one of those abalone and scallop pieces just about now.

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Stir fried scallops with pumpkin, asparagus and celery served with Macadamia Nuts. I am not sure when it became the rage to serve scallops with macadamias, but then again, macadamias go with anything! And asparagus, my favourite. (Oh, they were in the prawn dish too, much to my delight). Succulent perfectly seared scallops. And that pumpkin was yummy too. Didn't care much for the celery.

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To wash it all down, a Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates. To my horror, I had finished the entire bowl, slurped it down with gusto, when 2 facts were revealed. Hasma, which I always thought was the saliva gland or some gland of the frog, is actually something else. Initially, Kelly Siew, that fount of wisdom seated next to me, said that hasma was where the frog keeps its sperm. Anyway, upon googling, she very kindly pointed out that it is actually some part of the fallopian tube. The second fact was when she read out the menu, EARL GREY SYRUP!!! AAAAAAAAAARGH, that's worse than a fallopian tube, I am caffeine intolerant past 4pm, and I knew it was going to be a sleepless in KL kind of night. I was right. Nevertheless, it was good!

Check out their Ala Carte Menu:

Chinese New Year Ala Carte Menu 2015

Soup

1. Braised Sze Chuan Soup with Baby Lobster Meat
RM 50++ per person

2. Monk Jump over the Wall
RM128++ per person

3. Braised Assorted Seafood Broth with Trio Mushroom
RM 38++ per person

4. Double-boiled Maitake Mushroom with Fleece Flower Root and Garden Chicken
RM 50++ per person

Dried Seafood

1. Braised Supreme Dried Seafood with Sliced Abalone in Broth
Small - RM 320++ Medium - RM 480++ Large - RM 640++

2. Braised Baby Abalone with Imported Asparagus, Sea Cucumber and Sea Moss
Small - RM 118++ Medium - RM 172++ Large - RM 228++

3. Braised Giant Fish Belly with Sea Cucumber, Chinese Mushrooms, Dried Oysters and Sea Moss
Small - RM 108++ Medium - RM162++ Large - RM 216++

4. Stewed Oysters with Sun-dried Scallops and Sea Moss and Lettuce
Small - RM 108++ Medium - RM162++ Large - RM 216++

Seafood

1. Simmered Cod with Chili and Lime
Small - RM128++ Medium - RM192++ Large - RM 256++

2. Pan-fried Prawns with Red Curry Paste
Small - RM 100++ Medium - RM 150++ Large - RM 200++

3. Combination of Crispy Fresh Scallops topped with Caviar and Stir-fried Prawns in Spicy Sauce
Small - RM 138++ Medium - RM207++ Large RM 276++

4. Steamed Cod Fish Fillet with Egg White and Julienne Ginger
Small - RM128++ Medium - RM192++ Large RM 256++

5. Braised Australian Red Grouper with Flower Fungi and Vegetable Curry
Small - RM 60++ Medium - RM90++ Large - RM 120 ++

6. Steamed Fresh Water Prawns with Two variety of Garlic and Glass Noodle
RM 50++ per portion (minimum order of 2 portions)

Poultry

1. Oven-baked Crispy Black Truffle Chicken with Spicy Garlic Topping
Half - RM 88++ Whole - RM 176 ++

2. Signature Hong Kong-styled Crispy Roasted Duck
Half - RM 90++ Whole - RM 180 ++

3. Braised Garden Chicken with Lettuce in Dried Scallop Sauce
Half - RM 60++ Whole - RM120++

4. Combination of Barbeque Premium
Small - RM 68++ Medium - RM 102++ Large - RM136++

5. Signature Braised Duck with Ginger, Water Chestnut and Bean Curd Stick
Small - RM 68++ Medium - RM 102++ Large - RM136++

Vegetables & Bean Curd

1. Stir-fried Scallops with Pumpkin, Asparagus, Celery and Macadamia Nut
Small - RM 88++ Medium - RM 132++ Large - RM 176++

2. Home-styled Special Assorted Vegetarian Curry in Claypot
Small - RM 38++ Medium - RM 57++ Large - RM 76++

3. Braised Vegetarian with Glass Noodle in Claypot
Small - RM 38++ Medium - RM 57++ Large - RM 76++

4. Braised Bean Curd with Marrow Gourd and Assorted Seafood
Small - RM 68++ Medium - RM 108++ Large - RM 138++

5. Stir-fried Seasonal Vegetables with Dried Prawn Topping
Small - RM 58++ Medium - RM 88++ Large - RM 116++

Noodle & Rice

1. Braised Rice with Roasted Duck and Dried Scallops in Abalone Sauce
Small - RM 80++ Medium - RM 120++ Large - RM 160++

2. Thai Fried Rice with Tomato, Seafood and Walnut
Small - RM 60 ++ Medium - RM 90 ++ Large - RM 120++

3. Fried Rice with Pickled Cabbage, Minced Chicken and Mushroom
Small - RM 38++ Medium - RM 58++ Large - RM 76++

4. Fried Rice with Minced Duck and French Bean in Peanut Sauce
Small - RM 38++ Medium - RM 58++ Large - RM 76++

5. Wok Fried Glass Noodle pairs with Rice Noodle with Crispy Cod Fish
Small - RM 80++ Medium - RM 120++ Large RM160++

6. Signature Prawn Consommé with Egg Noodles, Seafood and Enoki Mushroom
Small - RM 60 ++ Medium - RM 90 ++ Large - RM 120++

7. Wok-fried Flat Noodle with Beef, Spring Onions, Ginger in Balck Bean Sauce
Small - RM 38++ Medium - RM 58++ Large RM 76++

And some of their Set Menus

Chinese New Year Wealth Set Menu

1. Yee Sang with Norwegian Salmon, Fish Roe and Snow Pear

2. Boiled Tom Yam Soup with Assorted Seafood, Mushrooms and Chinese Parsley

3. Oven-baked Crispy Chicken with Truffle Essence and Spicy Garlic Topping

4. Smoked Pomfret with Spicy Thai Mango Salad

5. Deep-fried Squid with Lemon Sauce, Salt and Pepper

6. Braised Sea Cucumber with Dried Oysters and Chinese Mushrooms

7. Fried Rice with Shredded Dried Scallops, Diced Chicken, Roast Duck and Mushroom

8. Double-boiled Hasma with Snow Fungus, Red Date, Chinese Pear and Ginseng

9. Chilled Coconut Layer Cake

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2288 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Fortune Set Menu

1. Yee Sang with a combination of Smoked Sliced Lamb and Salmon

2. Premium Eight Treasure Soup

3. Steamed Cod Fish with Chilli and Lime Sauce

4. Poached Sliced Lamb with Spinash, Century Eggs and Salted Egg Yolk Broth

5. Traditional Roasted Duck with Pickled Papaya

6. Pan-fried Prawns with Red Curry Paste

7. Thai Fried Rice with Pineapples and Crispy Rice Grains

8. Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates

9. Deep-fried Golden Banana Fritters with Chocolate Dripping

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2488 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Happiness Set Menu

1. Signature Yee Sang with Norwegian Salmon and Sliced Abalone served with Chrysanthemum Sauce

2. Double-boiled Mini Monk Jump over the Wall

3. Crispy Roasted Truffle Chicken served with Thai Hoi Sin Sauce

4. Steamed Cod Fish with Golden Garlic paired with Fish Belly

5. Deep-fried Prawns with Fresh Fruits and Wasabi Mayo Dressing

6. Braised Sea Cucumber with Dried Scallops, Mushrooms, Sea Moss and Vegetables

7. Braised Rice with Diced Roasted Duck topped with Dried Scallops and Abalone Sauce

8. Double-boiled Bird’s Nest with Young Coconut and Ginseng

9. Black Sesame Glutinous Rice Balls with Coated Minced Peanut Crush

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2688 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Premium Chinese New Year Set Menu

1. Yee Sang with New Zealand Tarakihi Fish served with Traditional Plum Sauce

2. Double-boiled Mini Abalone Soup with Bamboo Pith and Dried Scallops

3. Oven-baked Crispy Truffle Essence Chicken paired with Peking Duck Rolls with Foie Gras Pâté

4. Steamed Cod Fish with concentrated Chicken Soya Sauce

5. Braised Sea Cucumber with Chinese Mushrooms, Fish Maw served with Stir-fried Scallops with fresh Lily Bulbs in Spicy Sauce

6. Sesame Prawns with Nutmeg and Smoked Chicken and Asparagus

7. Signature Crispy Noodles with fresh Water Prawns

8. Double-boiled Bird Nest’s with Sugar Cane Syrup in Whole Chinese Pear and paired with Tiramisu in Mini Chocolate Cup

***
Chinese Tea

***
A complimentary bottle of Hennessy Cognac

RM 3388 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

For further inquiries on these packages,
Call 03-2717 9900
E-mail: reservations.imperial@sheraton.com,
Real time reservations please visit www.sheratonimperialkualalumpur.com

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