Mission: To respond thoughtfully and responsibly to my experiences of drinking and dining at restaurants with regard to the quality, service, preparation, presentation and overall experience received thereat. The standpoint is one who respects the crafts of the chef and sommelier and who seeks to understand their choices in the kitchen and cellar and grow in knowledge. In this, I will seek to be fair, reasoned, direct and constructive and aim to keep my ego in check on our mutual journeys through the worlds of food and wine.
Thursday, December 27, 2012
Was a buffet of Malay, Indian, Chinese and Italian but with the added Turkey and Lamb main. Bit rojak, but it seemed to work. Highlights were the Roti Canai and dhall, Waldorf apple salad and the Christmas pudding washed down with Teh Tarik. Turkey was dry, stuffing had no taste, lamb was okay and the gravy brought it all together. Christmas meatball sauce was very good, all rich and brown and soaked up by the bread and butter. Still no better meal in the world than bread and gravy!!
Dinner at Checkers was excellent. Mr Tan gave us a Salmon compote with cucumber strips for crunch and foundation. Next up was King Prawn in Ratatouille which was superb - all herbs and squish in the mouth. We had roast pork main course with salad and the most amazing roast potatoes - all butter and oil and melt in the mouth magnificence. Can't rememeber dessert. Bottle of Cullen Chardonnay 2008 and our La Forge 2009 Chardonnay washed everything down most pleasantly. Fantastic evening.
A group of us were in Penang to perform our Christmas show at the Penangpac in Straits Quay. I arrived early to set up the stage ahead of the others. This is a brief report on food and drink we encountered whilst there.
Straits Quay Coffee Bean coffee was thin. Sandwich was small for the price. Nowhere to wash your hands. Not good value.
Ate at some restaurant in the evening overlooking the Marina called Maricosa. It was pretty sad. Blue looking margarita by the jug was thin and watery - we had to order another gin to spruce it up. Special of Pork Ribs was drowned in gravy and tasted like it had been braised in water first. Fair prices, but not large on quality. See how long it lasts.
Took a morning drive along Batu Feringhi to find breakfast. Everything was closed.
Had breakfast cake and coffee at Delicious. Lenglui enjoyed, though I found it stodgy and the coffee thin. Friends from our group had a different take and enjoyed it all. Stiff prices. Trendy and popular with pretty people.
We had booked a suite for the cast to stay as back up in case other accommodation didn't come through. It eventually did, but the Agoda company operating the apartments said they would not allow cancellation since it was a special offer rate and I would have to pay the entire three night booking. Hmm. Not customer friendly. Since the location suited us, we put up and shut up. But would not happily book through Agoda again. Next time we will find a place that takes direct bookings. Or at least one that has a better policy for cancelling. We saw a few on the main road offering at RM100 compared to the RM400+ for Agoda's special. The Tanjung Beach Resort should reopen soon after its renovation. Maybe it will offer a better deal. Or stay at the E&O hotel. They have free shuttles to Straits Quay.
The one bedroom suite will sleep five people, three in the bedroom and two on couches in the TV area. It was clean and quiet and well located. Though a bit hit and miss for checking in. You need to find the operator who walks up and down the Mall entrance hoping to be noticed by people looking to check in. Big fridge, cooker, free bottled water and wifi with coffee and tea and someone to come in and clean. Big TV with DVD player but no Cable TV. No microwave. Also no place in Straits Quay to buy food - need to go to the Tesco which is a hot and sweaty 15 minute walk away. A verandah overlooked by some building meant that drying clothes outside was impossible and a magnet for mosquitoes. Got a pool and fitness centre which we didn't visit.
Location wise, you're pretty stuck at the Straits Quay without a car. Taxis abound, but it is a good distance to Penang centre, and traffic can be slow given the road system. Fine for a family getaway, but not for people looking to experience Penang in its historical glory.
Night time was at Goodall hawker stall on Gottleib Road. Excellent Lor Bak and O Tien (oyster omelette). Generally very good standard and food quality and taste in the open evening air. Got a free car park too. Recommended.
Found an excellent coffee bar called Full Of Beans at Straits Quay. Expensive, but worth the splurge. One of the best made coffees I have ever tasted. Various varietals and blends available, and all made perfectly. Must try.
Nyona Blend Restaurant Straitss Quay. Good tasty portions, fair price, nice ambience at lunchtime. Can get busy on weekends. We had potato leaves with fried rice and belly pork stew. Very filling. Recommended.
Found an excellent chicken sandwhich at the Cafe Huey and Wah. Went well with our Sixty Drops 2010 which is ageing nicely.
Last supper was at Northam Beach Cafe. Located next to the sea, got lovely cooling breezes as we ate. So so satay, excellent Lor Bak, small and average Char Kuey Teow, Tiger lady selling beer growled at me for speaking Bahasa. I thanked her in Cantonese and got a grunt. Cordial relations confirmed.
Drive back to KL stopped at Tapah Services. Hugely busy. Had a small chicken croissant and coffee at Dunkin Donut. Pretty grim, but it was carbo. Lenglui had ice cream at Baskin Robbins. Tip - drive to the petrol station if you want the toilet, otherwise is a long walk from the services entrance.
Thursday, December 13, 2012
“PRESIDENT’S CHARITY DINNER” AT CILANTRO RESTAURANT: MI CASA HOTEL, SATURDAY, 8th DECEMBER 2012
|Kalsom and Edna|
The annual President’s Charity Dinner is the IWFS Kuala Lumpur's black tie gala dinner and the Cilantro restaurant was again chosen as the venue. It is a favourite dining venue of many members. Chef Takashi Kimura’s cuisine combines a wonderful French/Japanese blend that has proved a great success with a wide range of discerning diners. It is consistently reliable and always to a very high standard.
The aim of the dinner was once again to raise funds for two worthy charities through donations and through the auction of wines donated by members and suppliers at the dinner. The IWFS Kuala Lumpur gives a three year commitment to the charities it supports, essentially to allow both donor and recipient to more efficiently plan their finances. The charites supported are the Beautiful Gate Foundation For The Disabled and the Damai Disabled Persons Association of Selangor & Wilayah Persekutan, Petaling Jaya, Selangor. Each helps the disabled to achieve an independent and self sufficient lifestyle through both wheelchair purchase and emotional support. The ability to travel greatly increases the chances for gainful employment by the disabled and so engender the gains in self esteem that work naturally entails.
|The IWFS Ladies ready to rumble!|
Some wonderful wines and gifts were donated and it was hoped that the auction would exceed the RM100,000 raised the previous year. Not to be. The amount fell short but was still a most impressive RM84,000. The generosity of IWFS Members and their friends is praiseworthy and commendable, and greatly appreciated by the charities who proudly sport the IWFS Logo on their vans and properties!
Fifty nine members and guests attended the dinner, all being welcomed by excellent oysters and some sashimi looking spoonfuls which went gangbusters with the crispy clean and dry throat slaking fizz. The Chateau Taittinger Brut NV is a delicately balanced champagne known for its consistently excellent quality. It is a blend of Chardonnay, Pinot Noir and Pinot Meunier wines from over 35 different vineyards and vintages, and a minimum of three years ageing in the cellars is needed for the fizz to reach the peak of aromatic maturity. Gold yellow in colour with fine bubbles, with an open and very expressive nose delivering aromas of peach, brioche, with hawthorn, acacia and vanilla notes. A good start.
|Ocean Trout and Uni Tatare|
Which was sadly not sustained when matched with the first course. The Ocean Trout and Uni Tatare was essentially sashimi, soft boiled egg and crispy potato. The combination of the ensemble was wonderful, with the egg binding the potato and the fish and resulting in a texturally magnificent bite. The champagne did nothing for the food except wash it down. The bubbles cleaned the egg gunk from the tongue, but in terms of taste there was nothing to write home, or indeed write here, about.
The apparently iconic 2008 Ch Vieux telegraphe Chateauneuf du Pape Blanc (91 WA) is one of the top white CdP’s of the appellation. Produced by the Brunier family, it is a blend of 40% Clairette, 30% Grenache Blanc, 15% Bourboulenc and 15% Roussane. The notes say the wine "reveals lots of minerality as well as notes of lemon custard, honeyed nectarines, quince and white currants. Ripe, full-bodied, heady, super-fresh. Layered and long.” We found a nose of apricot and honey with great texture and slight oil on the palate. Full bodied with wonderful balance and structure and which, to paraphrase Lerner and Loewe, we could have drunk all night. A stunner, with great depth and structure, and indeed worthy of the iconic tag.
|Jeremy Diamond and Jeff Walmsley|
The combination Lobster and Lily Bulb souffle came across as somewhat bitter and acidic, mainly due to the Lily Bulb. Presumably included to give the dish some fibrous texture to the beancurd-like feel of the souffle (which it did), the tastes didn't really harmonise. Bitter vegetables rarely do any favours to wine and so it proved here - as far as matching with the wine was concerned, the souffle was better on its own. And this match was very good. The lobster tamed the oil and acidity to bring out a nutty butter richness that went beautifully with the souffle. In turn this enhanced the minerality of the wine without sacrificing the fruit and gave a sandpaper scratchy lime finish along the back of the throat. Total result. Life was good.
The main courses of Sable Fish with Bottarga and Scallop Mousse, Pyrennees Lamb with Houba Miso, and Blackmore Wagyu with Mushrooms were all paired with the Ch Branaire Ducru 2000 (94 RP) and the Ch Branaire Ducru 2008 (91 RP). Chateau Branaire Ducru is a Fourth Growth St Julien with a long history stretching back to 1680. The notes say the medium to full-bodied 2000 "is close to full maturity and… hits the palate with authority, displaying silky tannins as well as wonderful richness, depth and texture" whilst "Its deep ruby/purple hue is accompanied by scents of boysenberries, black currents and spring flowers." and Ch Branaire Ducru 2008 (91 RP). In contrast, the 2008 has been acclaimed as a "stunning success for the vintage" and revealing "notes of lead pencil shavings, sweet raspberries and black currants and a subtle touch of oak. Elegant, restrained yet authoritative and impressively intense, it is a medium to full-bodied."
|Wong Yin How and his little friend|
Both were lovely wines to drink. The medium bodied 2000 had good bramble fruit on the nose and palate, blackcurrant and cassis notes with great balance, sleek structure and long finish. The 2008 had bigger fruit on the nose, was also nicely balanced with easy smooth tannins to produce a lighter finish.
The lamb was perfect. Wonderful combination of lean young meat texture with a hint of jus whilst the miso lent a salty squeeze on the tongue for taste. One of the best I have tasted. The problem was that there wasn't a lot of it. Three bites and the plate was cleared. Whilst it is true that we foodies pay for the artistry of the chef and his or her wizardry with the ingredients, there is still a need to feel satisfied at the end of the meal. On previous visits, there was sufficient food to feel a reasonable sense of fair value for the price. Didn't happen here. To contrast, the Lenglui and I had enjoyed a wonderful lunch that day generously sported by the EO Jewellery folks at KLCC and thanks to an invite from fellow IWFS member Ong Li Dong. The turkey and lamb lunch with brussel sprouts, stuffing and gravy supplied by Chinoz on the Park were excellent and the stollen cake that followed was just like a taste of the old Christmas - all sticky jam stodge and icing sugar. Put us in mind of Jam Roly Poly school dinner desserts - very evocative.
Comparing the two, it is difficult not to say that the lunch was far better in terms of satisfaction. Yes, one could argue it is a different experience and that the taste of the Cilantro dishes is the one that we are prepared to pay so much for. It just would have been better if there could have been a little more of it. The beef looked better value and a brief steal of a piece from Lenglui's plate showed the usual Cilantro standard. Was also most excellent with the wine. Did not get a chance to try the fish.
|Chocolate and Pear Mouselline|
Dessert of Chocolate and Pear Mousseline with mixed berries got paired with a Ch Roullerie Quarts de Chaume Aunis 2010 (93 WS). Seems there is a micro-climate similar to Sauternes In the AC Coteaux du Layon of the Middle Loire (where the Quarts de Chaume is located) that creates the conditions for Botrytis. The Quarts de Chaume produces brilliant sweet wines purely from Chenin Blanc that are “Rounded and lush, but defined and pure, with gorgeous creamed green melon, fig, glazed pear and papaya character, backed by notes of maple and apricot." A big round mouth of crisp apples and sweet honey with good acidity to produce a long viscous finish.
The wine matched nicely with the mousseline which came across as chocolate cream with brandy butter snaps and hints of chestnut, caramel and cinnamon. A delightful mouthful, though not really a match with the wine. Milk based desserts never quite seem to hit it off with the cloying sweet viscous quality of dessert wines. It would have been magnificent with apple pie. Not that we'd ever see apple pie on the Cilantro menu. Would have to be called Pommes des Marche Saute et Crustee. Or something more epicurally and euphemistically seductive. We foodies need to be romanced. Yes, we do. Don't we?
As ever, the Cilantro service was pleasantly excellent with staff serving and removing things from tables silently and unobtrusively, whilst all the members were doing the small talk round. I do envy people this skill, the ability to remember names at the drop of a hat and to generate relevant and engaging conversation and forge an immediate and unforgettable impression. On a stage with a microphone is one of the safest places in the world for me, but making friends with a newly met stranger is something that does not come naturally. Guess we are all different, eh?
In sum, great wines, excellent food, but such small portions. The company was excellent and the members raising so much for the charities is most commendable. Here's hoping that 2013 brings us all heatlh, contentment and great food and wine adventures!!
Tuesday, December 4, 2012
DAMIANI DINNER THIRD FLOOR JW MARRIOTT DECEMBER 4TH 2012
The Lenglui got invited to a dinner reception, ostensibly at Third Floor restaurant, and I was getting dragged along as the accessory du choice. Damiani is apparently a king of bling manufacture, though not a name that had been known prior to this dinner. Lenglui is on a number of bling merchant lists and evidently they deemed her a prospect for viewing with a view to investing in the sparkly rocks. Ho hum. Though the prospect of a dinner at Third Floor after many years of it being off the radar was quite intriguing. Long a restaurant of note and standard, it would be an opportune occasion to reassess the chef and his fare.
That was the thinking until information came through that chef Ken Hoh had left some time ago. The email was abuzz as to who had taken over and it had fallen to this intrepid rookie of the KL foodie universe to find out. Initial research was inconclusive - no entries after June 2012 and none to suggest that the chef had left or that the restaurant had closed. Hmmm... bit odd. All would no doubt be revealed in the fullness of time, and hopefully the fullness of a tummy full of good food and wine.
Rushing from an IWFS meeting and following a swift change into shirt and tie and a swoosh of deodorant in the WC, a glass of sweetly thin but fizzy Torralta Prosecco greeted my arrival. Crisp when cold, it thinned out with the warmth of the lighting and lost any edge it originally possessed. Thin and sweet was the description that equally applied to the white. Probably a chardonnay, it lacked body and fruit with a slightly oily finish and no real depth. Ladies wines - not made to cause offense to nose or palate.
Lenglui was already there, waltzing around the displays totally at home and in her element. Though it should be said that the bling was indeed very pretty, with some magnificent pieces on show and most of it around five years wages for most of the population. The Puan Sris and the Datins gliding about and admiring each others rocks and stones and dress inhabit a totally different world, and one that will probably survive global warming or annihilation by asteroids. Or haemorrhoids.
It was quickly discovered that Third Floor had indeed ceased to be, and the venue had been hired by the Damiani people to give a party to their favoured customers. The name appeared to be used as a matter of convenience, thought it was still in evidence in the lift that took people there. A chef had apparently been imported for the night, by name of Wan, though he or she did not come out from the safety of the kitchen to reveal their smiling face. Perhaps it was too far buried in the bowels of the hotel and too busy looking after the other outlets.
The Amuse bouche came out looking like a first course in size. Char grilled Organic Baby Romaine lettuce dressed with anchovies lemon aioli and roasted garlic tiger prawn with egg mollet. Yes. The prawn tasted like it had been recently frozen and didn't come across as totally fresh - though the ensemble was pleasantly simple. Didn't get much of the anchovy or the garlic thought the balsamic and egg slightly improved the white on the palate.
The second course of Peking Duck Consomme with Chestnut Wonton had that rich Chinese Herb broth taste and smell that you get in the Chinese medicine shops on Petaling Street and old Chinatown. Total health and ginseng root. Tasted very good too, though there is not much memory of any duck in the soup. The wonton was a nice textured crunch that mixed well with the broth. There was an elemental feel about the chestnut wonton, a sense of forest and earth in the taste. Quite stirring. The notes read of fire, home and country. Oddly good. The white wine failed miserably with the broth. The fizz fared slightly better.
Lime sorbet was a bit thin on lime, though not sufficiently so to render the palate cleanser of utility.
The main course of medium rare Roasted Medallion of Beef with Truffle mash and natural jus was a way bit underdone, almost to the extent of the cow still showing signs of life. It also came out cold. The bit that was sufficiently cooked had that good bounce on the teeth that lets you know you have a chunk of quality meat in the mouth. If you don't have to work a bit, it's not as enjoyable. Overall, though, the beef came over as quite sad. There was good texture on the mash, though it could maybe have used a little seasoning for taste. Though one can never call for salt and pepper in these places. Cartoon images from childhood of chefs brandishing meat cleavers and chasing foodies around the table calling for blood may have some rooting in fact. The red was a Benchmark Cabernet 2011, an old friend from the supermarket. Bright and lively, a bit tannic and young, though sterling enough for the assembled ladies and their gentlemanly accessories.
Dessert was a somewhat stodgy Valrhona Chocolate Celee, Mouseline Genoise with ice cream and crunchies, which presumably all means something. It looked like a chocolate log and had that bland quality about it which suggested "hotel prepared" so as to cause no offense to any patrons tasting. Which made sense since we were in the Marriott Hotel. Notwithstanding, a pleasant enough way to end the evening with coffee. Again with that distinct hotel taste about it. Slightly bland and toasty with a thin quality.
As so often seems to happen, the bread and balsamic olive oil was the star of the night. Warm and crisp with soft insides, one could have eaten the stuff all night. Some lovely company on the long table, with a Sultana sat at one end and us Raisins at the other end of the pecking order.
Reflecting on all of this the day after, it came over as a sad requiem for the glory that the Third Floor used to be. We have had totally memorable evenings of food and wine there in the past. Whilst this one was no less spectacular or unforgettable in decor and ambience, the food did little except remind what used to be. It would be difficult to reopen the Third Floor given the incredible number of restaurants that have sprung up over the last two years and those that are also in the pipeline. The game has changed and the competition is fierce, and prices seem to be stratospheric in the trendier style places. Third Floor might have a future as a food function room for high calibre people, though the food preparation needs a boost for it to really qualify as being of fine dining quality. Hotel chefs do what they can with the teams they have, but stretched is stretched and quality will always suffer. Thanks for the Third Floor memories, default fine dining remains Sage and Cilantro.
IWFS DINNER VINTRY AMPANG NOVEMBER 6TH 2012
The latest IWFS Kuala Lumpur eating adventure took place at the recently opened Vintry in Ampang. Located in the middle of a row of shophouses just off the main Ampang road, this third in the Malaysian chain sports the warm and welcoming shelves of wine to choose for enjoying with the dinner that is served in the upstairs section. Lots of wood and barrels doubling as bars for drinks and chat set a homely rustic feel.
Billed as "A True Vintry Experience" both the food and wine looked promising matches. French style entrees with Wagyu beef or Iberico pork ribs as the main being paired with French and Italian wines. Chef Esther as resident chef at the Ampang outlet was joined by Chef Wayne from the Vintry outlet in Singapore who had been flown in to join the culinary fun.
There were 54 members and guests in attendance on the night, all being welcomed with a glass of freshly sweetish prosecco. The Vetriano was billed as a classic dry style with citrus and lemon nose and crisp apple acidity and lemon zest on the palate. The sweetness got a bit cloying by the fourth glass, though perhaps this was more the wine warming up. Went very nicely with some amazing canapes - goat's cheese and apricot jam on crackers and the skewered prunes wrapped in bacon were a total delight. Vintry really does the finger food tremendously well.
|YC Yap, Barry Shaw and Brian Mack|
Everyone got herded up the stairs to the dining area and seated in a medieval style setting on benches of tables with two smaller groups parked next to the bar. A bit of a tight fit but no one seemed to be complaining. The airconditioners were blowing full blast and got a bit cold if one was sat directly in their path. When it was discovered that the kitchen was downstairs at the back of the restaurant and that the food had to run the gauntlet of all the airconditioning, the more pessimistic started grumbling about the spectre of the food coming out cold. The more optimistic felt all shoud give the place a chance.
The first wine out of the blocks was the Les Heritiers de Lafon Vire Clesse 2010. An Allan Meadows 91 pointer, Vintry owner Wong Yin How's verbal introduction suggested crisp minerality whilst the tasting notes spoke of a "fresh bright nose of ripe yellow orchard fruit" and "generous, seductive and opulent medium-bodied flavours that possess excellent intensity on the vibrant, balanced, palate staining and long citrus-infused finish." The table bibbers got apples and oak on the nose and palate, a crisp full body with melons and apples and a slightly chewy texture and a long citrus finish.
There seemed to be quite a time gap between the wine and the food arriving at the table, with the result that half the wine had disappeared before the food made it from downstairs. This can make the exercise of seeking to comment on the wine and food matches a shade redundant, especially if the policy in place is a single glass per person per course. Which seemed to indeed be in place since no refilling bottles appeared evident. At least the subzero aircon did sterling work in keeping the wine nicely chilled in the glass. It did eventually warm and started giving off honey notes on the nose.
The first course of Papillote of Cod topped with Ikura and drizzled with a sweet lemon and butter emulsion eventually appeared and was ultimately worth the wait. Preparing food en papillote means the food is wrapped "in parchment" paper and steamed in a conventional oven, with liquid occasionally added to give flavor and the steam. It is a delicate process, requiring foods that cook quickly whilst remaining sufficiently able to absorb the range of herb and seasoning in the bouillon. Non oily fish is the default choice.
|Papillote of Cod|
The Papillote texture was one of a beautifully fluffy omelette that floated across the tongue, given sweet and crispy wings by fresh tomato and salt from the Ikura. Most commented that the Papillote was similar to Otak Otak, a South Asian fish cake made with fish paste, herbs, spices and eggs, though the Papillote lacked the bite of Otak Otak. It cut the minerality in the Lafon, thus enhancing the fruit whilst maintaining the crispness of the wine. A most pleasant match.
The second dinner wine was the Guigal Crozes Hermitage Blanc 2010 from the Rhone. The Guigal reds are regular wine choices when seen on the wine lists in KL's restaurants. A Wine Advocate 89 pointer, the Guigal had the same blend of grapes as the Lafon, though with more minerality and higher acids as well as less flesh, depth and fat. It is a stylish, Chablis-like Crozes to drink in its first 4-5 years of life." Yin How suggested apricots and honeysuckle to be found in the wine, it was a shade overchilled so no nose was immediately apparent. We got flint and steel minerality and honey and melon in the mouth, though a shade oily in texture. Liquorice and nutmeg, cinnamon spice, long lovely finish.
Again, the gap between wine and food seemed to border on the interminable. The second course was Provencal Style Bouillabaise Infused with Saffron and served with garlic bread wafers. Seems the soup had been simmered for half a day with a combination of fishes. Our fears of the effect of running the subzero aircon gauntlet were realised when the Bouillabaise came to the table with the fish pieces cold and a bit overcooked. Oddly enough, no one sent it back, possibly fearing it might take a second age to come back to the table. The broth is traditionally the key to great Bouillabaise and the Vintry offering came across as spicy though not overly so. The garlic bread wafers gave a butternut sweetness to the broth whilst both let the Guigal give off some persimmon fruit on the palate.
There was a comment to the effect that having two fish dishes follow each other did not somehow feel proper and that maybe a different texture might have been more appropriate. Research could not find anything to suggest that having two fish courses served one after the other was wrong. The web experts seem to say that so long as there is contrast in colours, tastes, textures and temperatures and the entire menu has a sense of movement and unity, nothing is improper.
|Stephanie, Edna and Lily|
The third wine was the Domaine Taupenot Merme Chambolle Musigny 2008. Developed by the 7th generation brother and sister team of Romain and Virginie, the notes of this Allan Meadows 86 pointer spoke of an "airy, bright and pure red pinot fruit nose nuanced by a hint of minerality that transfers over to the lilting and lacy middle weight flavours that are supple, forward and refined." Yin How suggested it to be a classically elegant and aromatic Burgundy and so it proved to be. Lovely nose of black cherry and liquorice, light in body yet supple in texture with firm tannins beautifully balanced, spice on the palate with a clean medium finish.
Third course was a Foie Gras Mousse and Goose Salami duo served with strawberry coulis on brown bread. This was a bit strange, reminiscent of an open sandwich that had been shrunk. Tastewise, the bread overpowered all else that came on top so that any blending of food tastes and textures got lost in the rich darkness of the rye. When separated, each element was excellent - the goose salami paired particularly well with the Chambolle whilst the Foie Gras mousse pretty much evaporated on contact with the roof of the mouth. Someone once described Foie Gras as "meat butter" which would make the mousse more of a whipped meat cream. Possibly a shade molecular for many tastes and needing a less rich bread base. Credit for seeking to experiment, though maybe a case of the parts being better than the sum.
The fourth wine was the robust Casanova di Neri Brunello di Montalcino 2007. Apparently served from magnums and decanted for three hours, this Wine Advocate 93 pointer "bursts from the glass with freshly cut flowers, violets, leather, licorice and black cherries. Firm underlying tannins lend vibrancy to the voluptuous fruit." Beautiful wine. We got a powerful nose of brambles and black cherry and spice with chocolate and coffee notes. Firm astringent tannins, lovely full body and long on the palate with a firm medium finish. One to keep,
Fourth course was a choice of either Smoked Spanish Iberico Pork Loin Ribs or Braised Wagyu Beef Cheeks with hand-picked wild mushrooms with each being served with the same truffle infused mashed potatoes and seasonal vegetables. The lightly peppered ribs were excellent and an excellent match with the Brunello, though the chef's decision to cut them short rather than leave them long drew some comment from those who presumably like to chew on the bone. The meat cut the tannins nicely and let the fruit come through to dance with the pepper on the tongue.
|Wagyu Beef Cheeks|
Wagyu is the meat that comes from those breeds of cattle which have huge levels of fat lined through the meat, hence the term "marbled". There is an art to developing the marbling, and the cattle are treated like royalty with special feeding of top quality grains, beer, and the legendary massaging. Originating in Japan, the cattle are now bred in both the US and Australia where feeding the cattle is more economically sensible than needing to import the special feed for the cattle in Japan. A quick taste of the beef cheeks with the garlic mash found them to be of very good texture with that traditional melt in the mouth oily coating that good wagyu gives. The sauce was nicely bland, givng the cheeks enough gravy for taste though not so much to mask the meat - a welcome change compared to the wagyu decisions of other restaurants. They showed off the wine quite nicely, though, with the sauce and texture mingling with the fruit to give that great sense of well being that ony great food and wine can truly give. A good expression for those who enjoy the wagyu.
Dessert was Caramelised Peaches, Apples and Apricot Clafouti served with vanilla ice-cream which was a sweetly crisp and crunchy way to round off the evening, as was the generosity of the staff with the remaining Brunello and Chambolle.
In sum, the wines were wonderful whilst the food ranged from average to very good. The canapes were totally off the map tasty, the ribs were excellent whilst the beef cheeks were well prepared and not over sauced. The Papillote and the Bouillabaise broth had nice body and texture. The progression of the menu was visually pleasant and texturally good, though maybe a question over having two fish dishes follow each other. Some found it a bit odd. The Foie Gras mousse came across as experimental but the ensemble missed the taste mark completely, thanks to the overly rich bread. The cold fish was disappointing.
As an occasional regular at other Vintry outlets, it does seem to be a Vintry characteristic that the pork dishes are consistently very good whilst other types of fare tend to pale in comparison. They seem to lack that smack inside the mouth quality that the pork dishes regularly display. The offerings are consistently good, but always seem to lack that quintessential quality that would convert the dining into "fine". The Vintry in Ampang should prove a most pleasant detour and watering stop should one find themselves shopping at the excellent Ampang Mini Market on the corner of the block. As a destination restaurant, the prospect of fighting the Ampang Road traffic to get there for those of us living on the other side of town is a daunting one. Great for those living on that side of town, but the rest of us will stick to the Ribs in Damansara.
Quick shout out for excellent Pork Noodles and steamed fish, with superb chicken in aspic starter. Great choice from Herman in picking the Montes 2011 Suavignon Blanc. Crisp, clean and refreshing, not a lot of fruit but great zip and acidity. Should buy a few bottles. Mr Gwailo sang his usual Pang Yau and rocked out with Delilah and I Saw Her Standing There. Righteous.
The email was promising - five course dinner with wine for RM120 at the Favola restaurant. Silly price. Wine distributor Cave and Cellar looked to match Favola Italian food with Chilean wine from the Morande vineyard. The troops were quickly rounded up and reservations duly made.
The marketing manager and winemaker were in town and gave a quick intro to Morande. Standard talk about the wines and the vineyard.
The antipasti was lovely, with honours going to a pear and ricket salad with grilled duck sausage, walnut and gorgonzola. The nut and pear crunch underpinned the chewy sausage and the cheese sealed the whole deal. Clam vongole was a bit over chillied, but gave a good test to the cooling capacity of the Morande Pinero Chardonnay 2011. It proved up to the task, slightly sweet finish with reasonably crisp acidity though not much in the fruit or complexity department.
Potato and mussel soup with parmesan crouton soaked up the remainder of the bread. The Morande Grand Reserva Chardonnay 2010 felt baked, as if it had been left too long in the heat somewhere. It tasted similar to the 2009 I'd had previously, though less balanced and more wood and vanilla. Possible suspicion of over expsoure to oak in the vinification process. We called for more Pinero which went nicely with the soup.
The Penne pasta was pleasant, al dente with interesting texture from the pine nuts. The Limited Edition Carignan 2007 came across as a fruity Shiraz. Lots of character and large damson in the mouth, good full body and a long bold finish. It just didn;t match the food, and it was difficult to gauge quite what food the Carignan could actually go with. Possibly a hearty lamb stew or something more country and meat based. Certainly didn't help the pasta. The wine notes were also a bit confusing, with references to sour cherry, myrtle and maqui and boldo tea - what do these taste like? And why should we care? Morande winemaker Ricardo Baettig later shared that they were looking to promote the Carignan as a viable competitor to the traditional Carmenere and other single varietals. On the evidence of this example, got quite a ways to go yet.
The sirloin was fair and juicy, though a shade high in gristle and came out cold. The salmon got slightly overcooked somewhere and came out warm and slightly sad. The flagship House of Morande Red Blend 2006 mixed Carignan with Cab Sauv and Cab Franc and came out… confused for me. Didn;t seem to match the notes - reasnoable body rather than full and not a lot of length for me. The grapes didn't seem to be happy with each other, fighting in the mouth for dominance of flavour. As with the Carignan, a wine that would be difficult to find a good match with food. Something big and bold to beat back the fruit. And alcohol - both the reds were quite high, with the winemaker shrugging his shoulders and saying "That's the sun, what can we do?" Maybe try picking your grapes a bit earlier?
In sum, a bit disappointed with the wines but enjoyed the food and the company immensely. Overall the wines didn't do any favours to the food and felt a bit rough and raw. Cave and Cellar give great value on their wine dinners, just wish they could find a way to match them with the food with a bit more thought and care. Won't be buying any of these.
Again, got stiffed by fierce car parking charges - RM14 even after two hours for RM8. Painful.
Monday, December 3, 2012
The good doctor wanted to treat myself and Lenglui to dinner and raved about the Petroliam Club. We had been there previously on singing gigs with our Six2Eight accapella group but not tried the food. We were the only ones there. Great location on the 42nd floor of the Twin Towers overlooking the city to the north and west. food was okay. Salmon went well with a Shelley Beach white blend whilst chocolate dessert was not overly sweet. Meat quality on the steak not bad but not great. It was nice to feel as thought the place had been booked out for us, but not sure I'd return quickly. The food was not that spectactular, though a quick tour of both the Chinese and Japanese partner restaurants looked promising for a future visit.
One of our default restaurants. Birthday dinner for Uncle Mak and Mrs Mak. Lenglui ordered and we got treated to excellent chicken soup and very excellent roast duck. The Soon Hock Yee was steamed perfectly whilst the sea cucumber was apparently most enjoyable. Not many people there. Shame because the food is fantastic. so is the 20% discount Lenglui gets from her Marco Polo card. Recommended.
Supposed to be at an open house but got screwed by Garmin in Shah Alam. Google map as well. Drove around in circles until Garmin sent us back to the main road at which point we conceded defeat. Ended up at Iketeru. Fair sashimi and very good teppanyaki steak with a bottle of hot sake soothed the nerves. Shout out for the Garlic Fried rice and the Garlic chips that come with the steak. With the Hilton card, the food is a good deal at 50% off for two people. But the sake is a bit stiff. Can buy the big 1.8 litre bottle for under RM100 at the Isetan whilst the hotel whacks you RM300 plus after plus plus for a standard 750ml bottle. What to do? Japanese food without sake is like chips without vinegar or Roti and dahl without sambal. Just not the same.
Went for the wedding of Brother Ho's daughter. Lenglui and I were joined at the Table by Dato Kok and wife, Kelvin, and Key from the Amante group, and by Victor from Spanish Passion who was supplier of the wines to the restaurant. Food was okay, though the chicken seems to be the memory - succulent and a bit oversalted but lovely nonetheless. Dessert also. Victor's Spanish whites were tasty, good firm body and crisp acidity. Kelvin brought a Chilean red. First time I'd ever come across someone bringing their own wine to a wedding. It does make sense, though. Most hotel wine is pretty mediocre stuff. At least with your own you know you'll enjoy it with friends. Sang the usual Yue Liang Tai and Pang Yau for the wedding. Mix up with singers and songs meant that Lenglui had to change to singing "Only You" instead of her wedding party piece "The Wedding Song". To have both of them sing the same song was cannot, even though the bride's mother thought it would be okay. Lenglui did it well. But she would have nailed the Wedding Song way better than the other singer. The groom seems a pleasant chap - well balanced.
Surprisingly good steak. Senses were having a beef promotion and this was the star. Meat quality on the Angus was very good and the medium rare ribeye steak was nicely prepared. Lamb cutlets also very good, above the usual con-fusion food that I seem to remember Senses excelling at. Guigal Cotes Du Rhone was an excellent partner to both. Steak was even better than recent eatings at the Prime next door in Le Meridien. Don't seem to have much luck at Senses - every time we go there I get an earful of criticals from Lenglui. Must be the feng shui of the place.