The Food Studio - very, very nice!

Moo. Golden. Yes.

December 2nd 2015

Heard of this from Chris of the IWFS who came up with the idea of an All White Affair event for the members. She had been liaising with Chef Paul of the Food Studio and a food tasting for the Committee was arranged. For these, we will occasionally shift our monthly Committee meeting from our normal Stoked venue to the target restaurant and then move on to have dinner along with wines of different styles we bring to assess the compatibility with the food. Which was what we did here. We also have wine during the meeting which we also bring to share. Yes. Meetings followed by dinner can get boozy. But we soldier on, hopeful that our efforts impact pleasantly on our little Rakyat and that our events create good times and memories for us all. That's why we do it - it's all about the craiche, as the Irish would say. Smart people. 

Our table with Mont Kiara view

Learning by Cooking is the tagline of this charming kitchen style eaterie in Mont Kiara. Helmed by the hugely experienced Chef Paul, The Food Studio doubles as a school by day and a private restaurant by night. It offers Gourmet Catering with a Private Chef for both Corporate and Social Events along with Private Cooking Lessons to the more culinary inclined.

It is located in a Condo complex in Mont Kiara and naturally there is no parking inside, though there is a small car park before the main entrance and ample space along the long road leading up to the entrance. Through the gate, bear right and look for a golden cow and be a bit careful navigating the wooden bridge pathway that leads to the elevator. Two floors down to the kitchen, one floor up to the bathroom.

Carpaccio of Hokkaido Scallops with lime foam

As said, The Cooking Studio is basically a large kitchen with seating available for a tightish 50 pax. The room is dominated by two long marble looking preparation stations, with lots of storage for pots, pans and utensils. Very pleasant, easy on the eye colours and ambience, great views across the Mont Kiara hills with no condos blocking the view. Yet. 

White Tomato Soup with house cured salmon gnocci

We quickly concluded our IWFS issues and moved on to the serious business of the evening. The Food Studio offers two degustation menus though we were to enjoy a selection from both to help finalise a menu for our event. There would be seven of us on a long table, banquet style.

Chef Paul at his station

I do not seem to have any notes and the memory has faded with various other beanos that have happened in the interim, so I will have to let the food photos speak for themselves. What I do remember is that it was all very, very good. Excellent ingredients, not overseasoned, delightful on the tongue and on the mouth, and filling - no chunks of bread or biscuits from the fridge needed at home after this one. And the wines brought for the event were delightful and way beyond any budget we could put together for the Rakyat. There you go. That's partly why we sign up for Committee - get great food and paired with magnificent wines. I brought some Sake to try and fit in with the White event which I think got supped at the end but didn't really go with the food. 

Oven poached Cod Fish filet with Pernod Sauce

Looking at the photos, it would appear we had 

White Tomato Soup with house cured salmon gnocci

Carpaccio of Hokkaido Scallops with lime foam

Oven poached Cod Fish filet with Pernod Sauce

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

Sour Crème Parfait with fresh warm berries

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

There was also a starter which was off menu and looks a bit Foie Gras-ish. Anyone can help on this?

Sour Crème Parfait with fresh warm berries

Looking at the photos, I now recall being wowed by the Scallop and the Fish. Especially the scallop - this one ranks among the best I have ever tasted - magnificently fresh, incredible taste and texture with that ever so slight give in the bite and evaporating like a wisp on contact with the mouth. Testify.

Our company with Chef Paul

And the Wasabi potatoes were wicked good. Chef Paul has a delicate touch with his preparations and executions and his presentations have great character and charm. Good glasses too. Should be a good evening when it comes together!

Wines for the night

Menu Blanc :

Welcome cocktail White Lady

White Tomato Soup with house cured salmon gnocci

Warm Boston Lobster Salad on Cauliflower mousse

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

or

Oven poached Cod Fish filet with Pernod Sauce

Passion Fruit Panna Cotta with white espresso Foam

Coffee & Teas

Petite Fours

Someone looks happy...

Menu Blanc Grand :

Welcome cocktail White Lady

Spoon cocktail of Herrings Tartar

White Asparagus Soup with Caviar and Truffle oil

Carpaccio of Hokkaido Scallops with lime foam

Warm Boston Lobster Salad on Cauliflower mousse

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

or

Oven poached Cod Fish filet with Pernod Sauce

Sour Crème Parfait with fresh warm berries

Coffee & Tea

Petite Fours

The Food Studio

Amarin Kiara LG2

Jalan Desa Kiara 1

50480 Kualal Lumpur

Tel +60122030169

email - info@the-food-studio.com

www.facebook.com/thefoodstudio

Postscript - apparently, the dinner did not go so well (I was not able to attend). Reports said forty plus people seemed to prove too much of a strain on the kitchen so that dishes came out slow and cold. Equally, the wines were not poured and ready for the dishes when they came to table. There was said to be a clear need for a maitre d' to supervise the wines, which one of the IWFS members ended up doing (seems as a result of this, corkage was waived by the Food Studio). People also complained of feeling hot. On reflection, when you eat in numbers in a room that is effectively a kitchen this is probably to be expected. The food was generally proclaimed to be good, though as said dishes needed less time between finalisation and service. I suppose the counter argument is "well, we're not a restaurant - we're a food school that does private functions." Well, and yes, but maybe lower the sights a bit and not go for overlarge numbers - better a smaller number of happy diners who can spread the gospel than a large one raging sturm und drang for years to come.

IWFS President's Dinner 2015 - Ho Hum...

Chef Daniel adding final touches to the starter

IWFS President's Dinner 2015

December 12th 2015

Hmm…  not much else to say that hasn't been said about previous President Dinner's. Sixty-five turned out in best bib, tucker and frock, the Sage food was its usual outstanding standard of taste and preparation (well done again to Chef Daniel and staff), the wines were delightful and well matched with the food, with the usual exquisite service so that everyone had a jolly old time of things and we raised RM193,000 at the Charity Wine auction for the charities. Grateful thanks and props to everyone who donated food vouchers and wines for the cause and equal thanks and props to everyone who bid way above the market price to take the babies home. Charities being supported this year are Society for the Severely Mentally Handicapped Selangor and Federal Territory (SSMH) and the Special Children's Society of Ampang (SCSA).

They have websites at

http://www.ssmh.org.my/
https://www.facebook.com/Society-for-The-Severely-Mentally-Handicapped-Malaysia-161271353884129/

http://www.scsoa.org.my/
https://www.facebook.com/scsoa/

Buckwheat Noodle with Shima Aji, Wasabi Aioli and Nori

I didn't really enjoy this one. The Charity Wine auction has become a bit of a monster, with (had it not been for some judicious action by Yin-How in creating a silent auction for the food vouchers and the lesser value wines) what would have been over fifty lots to knock out. Noble and heartwarming as it is, the auction does seem to suck out quite a bit of the jollity from the evening - no chance to really go around the tables and say hello to friends because without a speedy auction we would be there to midnight. Indeed I missed many that should have had at least a quick hello - bad manners on my part. Also, all the frantic last minute faffing about to ensure that all was in order with both the wines and the seating meant one was not really able to relax. It was good that speeches and explanations were not overlong but it still felt a bit draining toward the end. Those remaining to clear up after the dinner sucked up the remaining booze and got jiggy with some seriously raucous rock singing - me on Fat Bottomed Girls followed by Doc Kiwi with Born To Be Wild. Yes.

Pate en Croute of Muscovy Duck Breast with Foie Gras and Madeira Wine Sauce

Standouts on the evening - the Chateau Fieuzal 2011 Blanc surprised nicely on the upside. I had memories of an oily character at a previous tasting but tonight was well on song. Also enjoyed the 2008 Ch Ducru-Beaucaillou and the Bouchard Burg. I sucked a lot of the crisp honey Rieussec at the auction lectern mainly because that was the only booze in sight and I needed the throat to be well oiled for the auction. Seemed to work. My lamb was brilliantly rare and a wonderfully tender delight with the jus. Can't remember much else except that it was all pretty excellent. Sorry. Too busy to pay much attention to the food. 

Lamb - Slow Cooked Hillside Lamb Rack with Basil Pistou Sauce

Think I will take a break next year - would like to actually enjoy the food and wine and staying sat next to a hugely elegant and glamorous Lenglui rather than getting up and down and standing up for three quarters of the night organising seating and flogging the booze. Must be getting old...

The ever elegant and graceful Lenglui

THE VENUE

Sage Restaurant 6th Floor, The Gardens, Mid Valley City

THE MENU

Canapés

Glazed Unagi with Daikon Sea Scallop with Tarako Sauce

Bollinger Brut Reserve Champagne NV

First Course

Buckwheat Noodle with Shima Aji, Wasabi Aioli and Nori

Chateau Fieuzal Blanc 2011

Second Course

Pate en Croute of Muscovy Duck Breast with Foie Gras and Madeira Wine Sauce

Bouchard Pere et Fils Clos de la Mousse, Beaune 2005

Palate Cleanser

Calpis Granité

Main Course

Fish - Confit of Ikejime Tiger Grouper with Green Lips Abalone and Shiokombu Butter SauceAlternatively

Lamb - Slow Cooked Hillside Lamb Rack with Basil Pistou Sauce

Alternatively

Beef - Grain Fed Beef Striploin with Noisette Shiromiso Sauce

Chateau Ducru-Beaucaillou 2008

Dessert

Baked Fuji Apple Tartlet with Honey Cinnamon Ice Cream Coffee or Tea

2010 Ch Rieussec Sauternes

Baked Fuji Apple Tartlet with Honey Cinnamon Ice Cream

THE WINES

Bollinger Brut Reserve Champagne NV

Still the breakfast of champions, and still championed by the ageless 007 as the fizz of choice when chasing baddies or seducing others. This wine is brilliantly crisp, has a fine bead and a long finish which has toasty hints. We enjoyed Bolly last year and as was written then "lovers of the masculine full bodied wine have known for decades that this non-vintage has crystalline elegance. Depth is balanced by a weighty mid palate and a biscuity, long finish." A classic of 60% Pinot Noir, 25% Chardonnay"Chardonnay, 15% Pinot Meunier, since 1829.

Chateau Fieuzal Blanc 2011

This elegant Sauvignon Blanc and Semillon blend (50/50) is from a great year for the Graves and specifically the southern Bordeaux appellation of Pessac-Leognan .The mouth filling blend is aged in 50% new French barrels, resulting in a layered expression of the terroir which makes both the reds and whites of this chateau renowned. Vanilla, floral, lemon peel and grapefruit create the aromatics. The fruity yet zesty blend is best at 3- 7 years (Vin de Figaro). so we should enjoy the terroir and tradition of this 90 pointer (Wine Spectator).

Bouchard Pere et Fils Clos de la Mousse, Beaune 2005

The largest estate in Burgundy produces some classic wines driven by structure, rather than dollops of fruit, and in this wine we will see the reasons why we have an IWFS cellar. Some may cry infanticide as the fruit, tannins and acidity are in place, with aging potential, yet the line and dark savoury elements will reward those who are able to be patient, with the glass at hand. The Clos opens up in a wine which is now stratospherically priced, as it tells the story of increasingly renowned Burgundy. A decade makes a difference with the finicky Queen of wine, especially Pinot Noir from this highly renowned vintage (Wine Spectator 91 points).

Chateau Ducru-Beaucaillou 2008

The contrast with the previous wine will be very evident in this bold, weighty Saint Julien. Dark and brooding fruit is supported in a classic structure and cepage. For those who like Robert Parker’s favourites here is such a wine, so we quote him describing an underrated vintage in which this Chateau excelled. “One of the stars of the vintage, and a remarkable achievement in 2008, with impressive richness, this dense purple colored wine is almost as opaque as the 2010. Spring flowers, crushed rocks, creme de cassis and some subtle oak are followed by a full-bodied, concentrated wine that transcends the vintage character in its

power, richness, and aging potential. It also exhibits tremendous precision, purity, and depth of character." Reviewed by Robert Parker The Wine Advocate - 95pts.

Ch Rieussec Sauternes 2010

We said last year that many of us won't be around when this wine will be drinking at its best. Last year proved that this exemplary wine was drinking so nicely that we decided to repeat the lingering finish and delight of this young example. Chateau Rieussec is 90% Semillon 7% Sauvignon Blanc and 3% Muscadelle. Harvests are done in passes and could last for as long as 6 to 8 weeks. “ in bottle it has become a contender for the finest Sauternes of the vintage. It is blessed with a pure and lifted bouquet with ripe peach, nectarine and honey, hints of shaved ginger poke their head above the surface with aeration. It is very subtle This is a sophisticated Sauternes with superb minerality and outstanding persistency. I will confess that I pinned this as “Yquem” and was both shocked and pleased when its identity was revealed.” (Wine Advocate 96/100).

Alex and Lenglui

SILENT AUCTION LOTS AND DONORS

Lenglui with Dr George and San San

LOT 1 – 1 RUYI AND LYN DINING VOUCHER RM300

(Donated by Ruyi and Lynn)

LOT 2 - 1 NOBLE HOUSE DINING VOUCHER RM300  

(Donated by Noble House)

LOT 3 – 1 NEROTECA DINING VOUCHER RM300

(Donated by Neroteca)

LOT 4 – 2 BOTTEGA MEDITERRANEA DINING VOUCHER RM300

(Donated by Bottega Mediterranea)

LOT 5 - 1 WAGYU TOMAHAWK STEAK FOR 4 PERSONS 

(Donated by Chinoz)

LOT 6 – 1 BUSABA DINING VOUCHER RM500

(Donated by Busaba)

LOT 7 - 1 STOKED DINING VOUCHER RM500

(Donated by Vintry)

LOT 7 – 1 KAMPACHI DINING VOUCHER RM700

(Donated by Kampachi)

LOT 8 – 4 SAGE DINING VOUCHER RM120

(Donated by Sage)

LOT 9 - 1 HOTEL VOUCHER FOR BREAKFAST AND DINNER FOR 2 PAX 

(Donated by Grand Seasons Hotel)

LOT 9A - 1 GINZA SUSHIMASA DINING VOUCHER FOR 2 PAX RM1600

(Donated by Ginza Sushimasa)

LOT 10 - 1 SHINAS ESTATE EXECUTIONER SHIRAZ 2009, 1 SHIRAZ ESTATE GUILTY SHIRAZ 2010 

(Donated by Dionysus)

LOT 11 – 1 ANTICA FRATTA FRANCIACORTA (1.5L) 

(Donated by Tong Woh Enterprise)

LOT 12 - 1 BILLECART SALMON ROSE NV

(Donated by A li Yaa)

LOT 13 - 1 MARQUES DE MURIERTA CASTILLO YGAY GRAN RESERVA RIOJA 2005

(Donated by Asia Euro)

LOT 14 - 1 PALLISER ESTATE PINOT NOIR 2013, 1 HAHN MONTEREY COUNTY PINOT NOIR 2014, INDOMINTA GRAN RESERVA PINOT NOIR 2014 

(Donated by IWFS Member)

LOT 15 - 1 ARRAS GRAND VINTAGE SPARKLING WINE 2003 

(Donated by Cave and Cellar)

LOT 16 - 1 GRAHAM’S VINTAGE PORT 1997

(Donated by Cave and Cellar)

LOT 17 - 1 NIKKA TAKESURU 17 YEARS SINGLE MALT

(Donated by IWFS Member)

LIVE AUCTION LIST AND DONORS

(All donated by members of the IWFS KL)

LOT 1 – 1 EILEEN HARDY SHIRAZ 2001, 1 WOLF BLASS GREY LABEL SHIRAZ 2010 

LOT 2 - 1 CLOS DU MARQUIS 2004 (1.5L) 

LOT 3 – 1 BOLLINGER R.D. 2002 

LOT 4 – 1 ANTINORI TENUTA DI BISERNO BISERNO 2010

LOT 5 - 1 ALTER EGO PALMER 2012 (1.5L), 1 LA CROIX BEAUCAILLOU 2011 (1.5L)

LOT 6 - 1 CHATEAU COS D’ESTOURNEL 2011, 1 CHATEAU LYNCH BAGES 2011

LOT 7 - 2 CHATEAU BEAUCASTEL CHATEAUNEUF DU

       PAPE 1998, 2 CASANOVA DI NERI TENUTA NUOVA 

       BRUNELLO DI MONTALCINO 2006

LOT 8 – 1 LES FORTS DE LATOUR 2006 (1.5L) 

Lot 9 - 1 HENSCHKE HILL OF GRACE 1997

LOT 10 - 1 CHATEAU HAUT BRION 2008

LOT 11 - 1 CHATEAU LYNCH BAGES 1989

Lot 12 – 1 PENFOLDS GRANGE 1980

LOT 13 - 1 CHATEAU MOUTON ROTHSCHILD 1993

LOT 14 - 1 CHATEAU MARGAUX 1996

LOT 15 - 2 CHATEAU LEOVILLE LAS CASES 2004, 2 CHATEAU COS D’ESTOURNEL

LOT 16 - 1  MACALLAN 25 YEARS ANNIVERSARY MALT

LOT 17 - 1 CHATEAU LAFITE ROTHSCHILD 1981

LOT 18 - 1 CHATEAU LAFITE ROTHSCHILD 1990

LOT 19 – 1 RUFFINO RISERVA DUCALE CHIANTI CLASSICO 2008 (1.5L)

LOT 20 – 1 LOUIS ROEDERER CRISTAL 2005

LOT 21 - 1 CHATEAU PALMER 1996

LOT 22 –  1 TENUTA ARNULFO BAROLO 2008 (3L)

Lot 23   - 1 CHATEAU PICHON LONGUEVILLE COMTESSE DE LALANDE 1985

LOT 24- 1 CHATEAU PALMER 1985

LOT 25 - 2 CHATEAU d’YQUEM 1997 (375ml)

LOT 26 - 1 DOMAINE COMTE LAFON CHAMPANS 1ER CRU VOLNAY 2011, 1 DOMAINE COMTE LAFON SANTENOTS DU MILIEU 2ER CRU VOLNAY 2011, 1 DOMAINE COMTE LAFON CHARMES 1ER CRU MEURSAULT 2011 

LOT 27 - 1 CHATEAU MARGAUX 1993

LOT 28 - 1 CHATEAU MOUTON ROTHSCHILD 1994

LOT 29 - 1 CHATEAU MOUTON ROTHSCHILD 1998 

LOT 30 - 2 CHATEAU PONTET CANET 2005

LOT 31 - PENFOLDS GRANGE 1990

LOT 32 - 1 CHATEAU LATOUR 1997

LOT 33 - 1 CHATEAU HAUT BRION 1985

LOT 34 - 1 PENFOLDS GRANGE 2008 (1.5L)  

LOT 35 - 1 CHATEAU LATOUR 1996 

LOT 36 - 1 CHATEAU PETRUS 1997