tag:blogger.com,1999:blog-62792492404646528142024-03-28T20:29:46.926-07:00Brian's Eats and TravelsThis blog started 2011 as "Fine Food and Wine in Kuala Lumpur", a diary of food and wine adventures in KL. Through travel, this got subsumed into a broader global context. The blog looks to document food, wine and travel experiences mostly in Europe and Malaysia, also Japan, Scandinavia and India. I try to call it as I see, eat and drink it; if it's tasty, value and worth a return, I will look to say so. Type a city, country, restaurant, wine in the search box, see if I've been there? Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.comBlogger285125tag:blogger.com,1999:blog-6279249240464652814.post-63398112093881111842019-11-08T20:40:00.001-08:002019-11-08T20:40:23.199-08:00Banfi Brunellos with IWFS at Cicchetti di Zenzero - nice!<span style="font-family: "arial" , "helvetica" , sans-serif;">Wednesday October 23rd 2019</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was another of those collaborations between the IWFS and AsiaEuro whereby the lovely Michelle invites us to a private event with the winemaker or a representative and we get to sample the good stuff and hopefully get a nice discount on any purchases. In the early stages of the dinner, sample appeared to be the operative word, with a half glass of each of the vertical wines being carefully poured from the bottle into the assembled glasses. But it did liven up once the dessert had been consumed and pouring got a touch more liberal. No complaints at the end of the evening. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The notice to members shared that Castello Banfi owns an historic 45 hectare estate in Strevi, Piedmont named Banfi Piemonte. Its vineyards are located between the towns of Novi Ligure and Acqui Terme, in an area passionately dedicated to producing the renowned traditional wines of Piedmont. The winery, established in Strevi in 1860, was purchased by Banfi in the late 1970s to complete its Piedmont estate. The Banfi Piemonte portfolio boasts a wide range of products which includes unique sparkling wines, whites, and reds, all of them bearing the prestigious appellations of Piedmont. And that on the night we would experience a vertical tasting of Brunello di Montalcino vintages across 2009 to 2012. Yum.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Downside was that there would only be 40 seats available due to the small size of the restaurant. And all 40 got snapped up by the members within eighteen hours. It is frustrating when so many want to come yet the trend is increasingly for restaurants to only accept diminishing numbers of patrons. Apparently Chef was insistent in not increasing beyond forty - his place has a reputation and stressing the kitchen will necessarily impact. Smart man.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website says that the Cicchetti (pronounced chee-keh-tee) di Zenzero focuses on "Andar a Cicchetti" which essentially translates to the Venetian version of Tapas - small savoury bites shared across a table with friends and family. Located on Jalan Puncak, which is the road that leads up to the KL Tower, it is the sister restaurant to the more traditional Italian cuisine at Zenzero up and across the road and which has made a good name amongst the KL foodies and bloggers, gaining favourable reports across the board (see https://www.theyumlist.net/2017/11/cicchetti-di-zenzero.html) </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVDW_f5Ra-Orc3VK_aXppvCm3yhuQHdjzWZONDJmMZjJGztR43qAW8HS4L7_6pYDpFXMyAMNBCkZkk-KU8M4tUmo-LFwE1hpZ6WtuyC1fHHB2RnyDPHqo2ze7qns2S5JWF4IzuqirrXA/s1600/20191023_200043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVDW_f5Ra-Orc3VK_aXppvCm3yhuQHdjzWZONDJmMZjJGztR43qAW8HS4L7_6pYDpFXMyAMNBCkZkk-KU8M4tUmo-LFwE1hpZ6WtuyC1fHHB2RnyDPHqo2ze7qns2S5JWF4IzuqirrXA/s640/20191023_200043.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Cicchetti Bar</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website also notes that the Cicchetti Bar "has a uniquely warm and welcoming atmosphere, where an Ombra (a small glass of wine ) is traditionally served with Cicchetti" and that "Venetians consider this regular ritual essential to a person’s health and well-being, a bit of wisdom many of us are coming to embrace as well." Can't argue with that, eh? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I and friend Kit were getting a ride for the night from friends who most kindly share their driver to both pick us up and deliver us all back home, meaning we can all have a good skinful. The drive to the place was surprisingly smooth and clear after the early evening rains with the result that we arrived way before the scheduled time for the popping of corks. Quite a number had already arrived, mostly through fear of massive jams coming into KL town and all professed equal surprise at the ease of the traffic. Never can tell. There was one blip where Waze took us up the wrong side street and this precipitated quite a large discussion as to what to do. Eventually the driver turned back and re-entered the main Jalan P Ramlee road and got us straight to the restaurant. Easy when you have researched the thing beforehand. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Early research also indicated a distinct lack of parking, with advice to the effect of park on the road outside or in the Weld carpark across the road. Again, having a driver negates all this and we successfully alighted at the place. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm2qnWtYf8M4D-yY3LRwaNmtrhU58rxh_8ipHoJv4zDDrgVXKb-g6qeBFifCL3T_ZR0RWtQLqyqbRv6xWMn69vy-RP4ZH50ez-xulFo3lqfDkhATdPOqOdK7aZraRJOo6VZCsEK0PK-c/s1600/20191023_200100.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm2qnWtYf8M4D-yY3LRwaNmtrhU58rxh_8ipHoJv4zDDrgVXKb-g6qeBFifCL3T_ZR0RWtQLqyqbRv6xWMn69vy-RP4ZH50ez-xulFo3lqfDkhATdPOqOdK7aZraRJOo6VZCsEK0PK-c/s640/20191023_200100.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Some of the delightful Cicchetti</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Eventually the fizz started pouring and there was a delightful spread of nibbles and bites on the bar section to accompany the bubbles. These were clearly the Cicchetti and most tasty they were too. Little pizza squares, bite size bits of doughy bread, pate on small baguette slices. Quite dangerous in filling terms ahead of our dinner, though in retrospect we could have scarfed much more as the four course repast would prove slightly deficient in the amounts on the plates. No bad thing - what it lacked in size it would make up in power. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Tener fizz (a NV blend of Chard and SB grapes) was nicely fruity and light and made for a good partner with the nibbles. Though I did note that some of the bibbers stopped after two flutes. Presumably saving space for the reds. I also stopped but then someone at the bar handed me a fresh one. I must have looked thirsty. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlpPFJLmzWaD3CDorAFZiLI6TsW-OLFlZIITb6Vfc2fGR2Czz8FfE8AI3NA_41Qin_si5iyQki5bCTfhXZkEs2rR32PbuXKHPjx_rM9wFnf4Dm0RCSvHg7SH_HClFz_uLPgR7kQRekio/s1600/20191023_200144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlpPFJLmzWaD3CDorAFZiLI6TsW-OLFlZIITb6Vfc2fGR2Czz8FfE8AI3NA_41Qin_si5iyQki5bCTfhXZkEs2rR32PbuXKHPjx_rM9wFnf4Dm0RCSvHg7SH_HClFz_uLPgR7kQRekio/s640/20191023_200144.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Waiting for the off...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone eventually got seated (though not totally according to my seating plan - everyone on the right tables but some decided to sit differently) and President May gave a speech of welcome and it was get stuck in. A solitary glass of white Vermentino accompanied the Burratina cheese (which looked and tasted a lot like Buffalo Mozzarella) and was all that we would get with it (apart from the house water which felt like free flow). It was a pretty looking dish, full of fresh things and combos that should have gone well together; somehow it all mashed up and slurped down with little in the way of celebration on the table. For me, there seemed to be a tasty match between something balsamic and something honey mustard - the menu doesn't mention it, but it certainly felt more this taste and less Trio Pesto. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6yBuSXf3QpQ0dsdIkW6pfTY7zrIOuFab2upkgX-VpJGdr0X3egDIewONK90TZhNhJb2d9l_uve-fVXq9KFqQ1KwYfBUEoD2HrhgP64GBTkbf2_CyTsvdUeiVNI4WWGtJdNGSh30VBuA/s1600/20191023_200536.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6yBuSXf3QpQ0dsdIkW6pfTY7zrIOuFab2upkgX-VpJGdr0X3egDIewONK90TZhNhJb2d9l_uve-fVXq9KFqQ1KwYfBUEoD2HrhgP64GBTkbf2_CyTsvdUeiVNI4WWGtJdNGSh30VBuA/s400/20191023_200536.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Banfi boy Luca explaining the wines</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wine felt light yet firm and stood up well to the food. The notes speak of "intense fruit forward bouquet of exotic fruit and spices... crisp with well balanced acidity and clean finish." I got apricot and banana which disappeared on contact with food and gave way to a clean gunk cutting mouth and indeed a fresh finish. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As soon as the white had been swilled, the gannet like staff swiftly pinched the empty glasses off the table whilst we were not looking and brought out the first two reds to pacify the likes of me who like to keep the glass on the table to see how the wine progresses through the evening. Lenglui is presently off the whites so I inherited her pretty much full glass of the Vermentino. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Which was quite fortuitous as it went extremely and surprisingly well with the Tagliatelle - something about the seven egg yolks and the salt in the cheese and ragu popped the cork delightfully. Very versatile wine. The tagliatelle was very good - firm bite and chew and the earthy mushroom ragout had taste and verve - good dish and pair.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wish the same could be said for the pairings of the two Brunellos (should the plural be Brunelli?) on show. The 2012 was young and frisky whilst the 2011 was earthy and a bit farmyard on the nose. Texture wise, the 2012 was quite light whilst the 2011 was firm and tending to tannic. As an exercise in vintage contrasts the combo was instructive. Whether they were long term in the bottle (my usual litmus test), on this showing I would not have said so. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsLMGGDiPjeU7AwIX4CTIfDL19qzCXm2j_aDxyxQAnYvoLjAXfZJCPVWEflJhyoSnT8lmd5c0vskDUzJo1sQIxqieuJ42SwIpjXRPbqLlAPuw925c1tym0vvqixc87j0-pcw7g_1b5Rw/s1600/20191023_200645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsLMGGDiPjeU7AwIX4CTIfDL19qzCXm2j_aDxyxQAnYvoLjAXfZJCPVWEflJhyoSnT8lmd5c0vskDUzJo1sQIxqieuJ42SwIpjXRPbqLlAPuw925c1tym0vvqixc87j0-pcw7g_1b5Rw/s640/20191023_200645.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Lot of glasses, eh? </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Which made for interesting conversation with the Banfi reps, who shared that on the previous nights dinner the 2011 shone - 2011, 2010, 2009 and 2012 appeared to be the order of favourite tipple. Though in fairness this should only be straw poll - the food, restaurant, tastes of the punters all go into the mix with the result that ultimately no one is correct save the individual drinker. For me, would have needed a refill in the glass which was not forthcoming - again the gannets were keen and eager to steal the empties. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though the Moss seemed to have fortune on his side. As I was approaching him to clink a glass, one of the attendees swept across the floor with a full glass and deposited the thing in front of him. I was unable to contain my reaction of "bastard..." as he gleefully supped on the thing. Some guys have all the luck, eh?</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iLrFoat3tUT6SmbsCv9SOxfpNynE2kef1xrjz7_W4drgOuspOPi-eXFy7QzlE-1Vcphl65MW0srBXX7iEoEjKVyTR5_GqBFUi14TvBvRpbgwc5xf2jaSgMBOPL4pKfjnDp42JHemUfc/s1600/20191023_201255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iLrFoat3tUT6SmbsCv9SOxfpNynE2kef1xrjz7_W4drgOuspOPi-eXFy7QzlE-1Vcphl65MW0srBXX7iEoEjKVyTR5_GqBFUi14TvBvRpbgwc5xf2jaSgMBOPL4pKfjnDp42JHemUfc/s640/20191023_201255.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Burratina with Trio of Pesto</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next two vintages proved equally at variance, with the 2009 feeling quite mature and developed (ie drinking now) and the 2010 being the star of the night with its full velvet texture and firm tannins hinting of a good few more years to mature and develop into a stunner. Very tasty Brunello. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I opted for the Lamb Shank Ossobucco and was pleasantly surprised at the full taste on the thing. Rich tasty jus, full of vim and grip, and soaked up well by the wonderfully light and chewy polenta. Good dish, would come back for this one. Though hopefully there would be a bit more on the plate next time - three smallish lumps seemed a bit thin for the price being paid. Seemed some of the others did not rate the lamb too highly - there you go...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVcdA8G-13Lvw_Fm3tmks1WTpdB46yHQjhzaNMIcqvGY-04zsuWOISIrBxy9vuENZhcE0bYrXUblLGU62-dDEH-ar7NelHelCm65OImEX27lI-mYQUtyQTGIIgP2houhYqq5_e7fw8dQ/s1600/20191023_203812.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVcdA8G-13Lvw_Fm3tmks1WTpdB46yHQjhzaNMIcqvGY-04zsuWOISIrBxy9vuENZhcE0bYrXUblLGU62-dDEH-ar7NelHelCm65OImEX27lI-mYQUtyQTGIIgP2houhYqq5_e7fw8dQ/s640/20191023_203812.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Seven Egg Yolk Tagliatelle</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wine wise, the 2009 fared quite well, with a sweetish note countering the fire of the lamb jus and meat. The 2010 got tamed tannin wise by the jus. Those who had saved a bit of the previous might have found the 2012 matching nicely - youth versus the tender meat - whilst the earthy 2011 made for a somewhat different but no less pleasant pairing. Brunello is definitely a meat wine, clearly needing firm and full bites in the mouth to have something to stand up against. As usual, I have no memory of dessert. My only memory is that a new bottle of 2009 was brought to the table which quickly got sucked down. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQm-NkSkh3tHZMiM1-DHrYf6Q9uYQciWl1P6Iq-hsIZ9-jhFZ2eh0d4hsXlBhNqZs5OKUvtMPsYVx91VZMpz2WrW5nRiz_NiL6QvdjtcW4IOsj2HrNyNehZsPC37S6xLBQvJdFzhfaFiw/s1600/20191023_212459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQm-NkSkh3tHZMiM1-DHrYf6Q9uYQciWl1P6Iq-hsIZ9-jhFZ2eh0d4hsXlBhNqZs5OKUvtMPsYVx91VZMpz2WrW5nRiz_NiL6QvdjtcW4IOsj2HrNyNehZsPC37S6xLBQvJdFzhfaFiw/s640/20191023_212459.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Lamb Shank Ossobucco</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I did a bit of schmoozing and wafted from table to table. On one was a full set of untouched reds; seemed the member was a bit off the reds for the moment and opted to have some whiskey instead. I was invited to redeem this sinful wastage and grabbed (fortuitously) the 2010. I do hate to see good booze being left undrunk. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg08z_Dxljjsvtc8h_5JuxVf6HaOFG11-KpJA-50kYSiY-Ca3et8p_w8DAi_4Q47P7UfrXMv9V0OTSddf6ILrlyGSkEymSF-U665Igo4c6FeJRx4Z70mFxBIaxTAzE2t5Iaq0D0Anqi0/s1600/20191023_222023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg08z_Dxljjsvtc8h_5JuxVf6HaOFG11-KpJA-50kYSiY-Ca3et8p_w8DAi_4Q47P7UfrXMv9V0OTSddf6ILrlyGSkEymSF-U665Igo4c6FeJRx4Z70mFxBIaxTAzE2t5Iaq0D0Anqi0/s640/20191023_222023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Dessert</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At this time the room started to empty and, whether there was a connection or whether it was preordained, another bottle miraculously appeared. I managed to secure a final slug before getting called to the carriage to be transported home. Nice evening, feeling very mellow.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24KGgksEgdreeChkwW-wA__y1gtJqG3DQ5CrFqO9NzmYRyRGhNnEJ-iQ-zJrSfaDTcjY7HfcmRaS7vdf71HrujFK81EHxwbePS2jzY6SeqG_HiGtzJexTWguE_p2HJSRPRSargTb5rU4/s1600/20191023_211531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24KGgksEgdreeChkwW-wA__y1gtJqG3DQ5CrFqO9NzmYRyRGhNnEJ-iQ-zJrSfaDTcjY7HfcmRaS7vdf71HrujFK81EHxwbePS2jzY6SeqG_HiGtzJexTWguE_p2HJSRPRSargTb5rU4/s640/20191023_211531.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Lenglui with AsiaEuro's Michelle</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Overall, I'd go back to the Cichetti on this showing, though where to park the car would be a brain breaker. Food was tasty, good selection of wines on show, and the ambiance is delightful. Somewhere to go for a romantic date. There is corkage, though word of mouth is that if you show your IWFS Card you get 50% off. Of the wines, Michelle emailed to say some are available for sale. I have put my order in for the 2010 and some Vermentino. Hope they come through (they did!). Cheers!!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>THE MENU</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pre - Dinner</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Selections of Cicchetti at the Bar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wine Pairing</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tener Spumante Brut Chardonnay & Sauvignon Blanc NV</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">__________________</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Starter</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Burratina with Trio of Pesto</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heirloom Tomatoes Salad, Capers, Capers Powder, Basil Oil,</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Trio Pesto; Olives, Eggplant & Artichokes (Vegetarian)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wine Pairing</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>La Pettegola Vermentino IGT 2018</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">__________________</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>First Course </b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Homemade Pasta</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">7 Egg Yolks Tagliatelle</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mixed Wild Mushroom Ragù & Gorgonzola Cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wine Pairing</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Poggio alle Mura Brunello Di Montalcino Riserva DOCG 2011 & 2012</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Main Course</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lamb Shank Ossobuco</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oven Braised served with Soft Polenta </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Or</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Free Range Chicken Roulade</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Filled with Spinach & Ricotta Cheese, Mashed Pumpkin, Broccoli, Toast Macadamia & Shallots Red Wine Sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wine Pairing</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Poggio alle Mura Brunello Di Montalcino Riserva DOCG 2009 & 2010</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dessert</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lingue di Gatto con Cioccolato</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Biscuit Cones Filled with Dark Chocolate Mousse Orange Sauce & Orange Salad</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5SXwveW1_m32u0uQT_pY2K7XUKpzR-aufQouPCRAyP-XAcxnNJcFpCINKvEZx5btSWf2Lw0l4beTT3B061hJb_dpHVroKYi373hTOiSd6Jq3fEeZo8OK4JeJwqIz7_mTbK3YLoF9H5Y/s1600/20191023_224742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5SXwveW1_m32u0uQT_pY2K7XUKpzR-aufQouPCRAyP-XAcxnNJcFpCINKvEZx5btSWf2Lw0l4beTT3B061hJb_dpHVroKYi373hTOiSd6Jq3fEeZo8OK4JeJwqIz7_mTbK3YLoF9H5Y/s640/20191023_224742.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Wines</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>THE WINES</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>TENER VINO SPUMANTE BRUT</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A special cuvée of Sauvignon Blanc (50%) and Chardonnay, Tener represents the ideal marriage between the vineyard experience of the Montalcino Tuscany estate and the great sparkling wine tradition of Banfi Piemonte cellars in Strevi, Piedmont. Produced in the Méthode Charmat in stainless steel at 16-18° C using yeasts selected for optimal varietal aromas.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Color: pale straw, aboundant mousse, exquisite perlage. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bouquet: intense and fruity, with light hints of peach. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Taste: dry, harmonious and soft on the palate.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">WINEMAKER’S NOTES The special blend is exceptionally made with selected high quality Sauvignon Blanc grapes, very seldom used to produce sparkling wines. Tener brut is round, very aromatic, and deliciously tasty. Ideal as an aperitif as well as a companion to seafood and white meats.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>LA PETTEGOLA VERMENTINO · TOSCANA IGT</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">La Pettegola, the new Banfi’s Vermentino, is crafted selecting the best grapes from the Tuscan coast. It is a wine pleasantly intense, sweet, fresh and light that recalls the perfumes of the Mediterranean scrub and expresses the winning combination of tradition and innovation that, since ever, moves the Banfi experience in the world of Tuscan wine.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Color: pale yellow.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bouquet: very fruity, with notes of apricot, grapefruit, flowers and spices typical of the Mediterranean scrub. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Taste: full-bodied, with a lively acidity which gives freshness and persistency in the final.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">WINEMAKER’S NOTES Most recent white wine born at Banfi, La Pettegola is characterized by its aromatic expression, rich and delicate, as well as for its lively acidity. Ideal for accompanying fish dishes, sea fruit and vegetarian first courses.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>POGGIO ALLE MURA</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>BRUNELLO DI MONTALCINO DOCG</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From dedicated vineyards sloping down from the historic Poggio alle Mura Castle crowning our estate. We chose this patch of land, particularly suited to grow Brunello Sangiovese, to plant the first vineyard resulting from over a decade of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino. The vines were planted in 1992. Altitude: 210-220 meters above sea level. Position: Hillside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">SOIL TYPE Yellowish brown color, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age. Abundant rounded rocks.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">GRAPE VARIETIES 100% Sangiovese, from a combination of estate selected clones.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">PRODUCTION TECHNIQUE The grape harvest is followed by a maceration of 12-13 days. Alcoholic fermentation takes place in In temperature - controlled hybrid stainless steel & wood tanks (27-29°C). About 90% of the wine is aged for 2 years in French oak barriques - manufactured according to Banfi’s specifications - and the remaining 10% in Slavonian oak casks. Before release, the wine is bottle-aged for an additional 12 months.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Colour: mauve red, intense and very deep. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bouquet: complex, but immediately captivating, fresh and sweet; with essences of plum, cherry, blackberry and raspberry jam combined with hints of chocolate, cigar box, vanilla and licorice. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Taste: muscular and toned, surprising combination of power and softness, with sweet and gentle tannins.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">WINEMAKER’S NOTES The first result of more than two decades of experimental research, Poggio alle Mura is a superb example of the best synthesis of terroir, selection and technological innovation. Estate-bottled from the splendid sun drenched vineyard adjacent to the Castello this Brunello encompasses a full body and complexity unique to the genre. Ideal accompaniment to red meat, savory game, and aged cheeses. A wine for meditative contemplation, capable of long-term aging.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cicchetti di Zenzero, Lot AG1 Amplewest@Menara 6, </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">No. 6, Jalan Puncak, 50250 Kuala Lumpur </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel +603 2022 2899</span>Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-56718641866644614632019-10-16T21:39:00.000-07:002019-11-08T20:44:20.911-08:00Capel Vale Wine Dinner at D’Empire Restaurant - surprisingly okay... <div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnj04pIPLm0K0tirL6VzVuQRnj8fp4QESf9ZRR7Xh6QLDw5CMpTqgkcCatHvSDrA3COFPi7lbUAzI88m462iXu-26cbmVSdniHQqEe4w-7Q9WHCGyvAhcAK6O3zmWxnRBWmDIBsekSrI/s1600/Logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnj04pIPLm0K0tirL6VzVuQRnj8fp4QESf9ZRR7Xh6QLDw5CMpTqgkcCatHvSDrA3COFPi7lbUAzI88m462iXu-26cbmVSdniHQqEe4w-7Q9WHCGyvAhcAK6O3zmWxnRBWmDIBsekSrI/s320/Logo.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">October 10th 2019</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Been a while since I posted - last one was in April</span><span style="font-family: "arial" , "helvetica" , sans-serif;">…</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> wow... looking back, figure was a </span><span style="font-family: "arial" , "helvetica" , sans-serif;">combination of factors revolving around getting depressed over massively intermittent Broadband access causing feelings of non productive uselessness. Could not get the head together to put finger to keyboard. Sometimes I think we men are much like dogs - only happy when we feel useful. Should me more like cats - wtf so long as there is food, milk and tickles...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Anyhow.... I must say I didn't really want to go to this one, but our friend said she had booked a table of ten and could we please help fill the gaps. How to say no?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reason for the recalcitrance was two fold: first was that we had just landed the day before from a seven day tour around Croatia with a group of foodie friends and we expected to be a bit knackered from the flight; and second was that my memory of a previous Wine Dinner with Capel Vale wines from about fifteen years ago was that the wines were not particularly memorable. Though memorable enough for me to remember the evening... And Margaret River is on the Bucket List for a visit and a roam around the vineyards sipping the Cabernets. Oh, and three and four fold was that previous food at the D’Empire had proven pleasant but not stunning and it was going to cost about RM300 for the experience. I seem to be getting to be a miserable grumpy old scrooge in my early dotage. Bah.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And Five fold was the screamingly slow traffic that needed forty minutes of negotiation to get to the Pavilion. It is really not pleasant trying to get into KL town of an evening. Most of the time the traffic moves very slowly and sometimes it is dead stop; digression to share a recent experience trying to get to the Hakka Restaurant - the Kia Peng Road was impenetrable and I had to drive up the wrong side and barge my way in. Not the normal way I like to drive but increasingly needs must in the city. You have to be very aggressive in KL these days. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Foie Gras and untouched salad</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So... we got into D’Empire pretty much on the Eight O'Clock dot to find our table already seated and with glasses of something fizzy being poured. After the usual hellos and how were your holidays, we got stuck in. Seating was what I call Taliban style, with all the ladies at one end of the table and all the men at the other. Think the thinking is that all the men can talk among themselves. As can all the ladies. Seems to work, of a fashion. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The fizz was a quite pleasant Prosecco, all flighty bubbles and lightly sweet apples and lemon both on the nose and on the tongue. Nice bead which held for quite long and a clean refreshing finish. Nice way to get things going.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The brilliantly seared Salmon</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">First thoughts - food was good, though steak was absolutely memorable, medium rare and all oozing juice and very good meat. Would happily go back for this. The Foie gras was full taste and excellent with the home baked bread, though I left the salad - never quite trust salad from anywhere; who has washed it and in what kind of water are my usual OCD issues. Is also my first usual suspect of bad belly, so I rarely take it (I also don't really like it, but there you go...). Soup was meaty and full and lush with a dab of cream but ultimately a bit ordinary (what can you do with pureed mushroom?). Salmon was a perfect pan fry and sear, all juicy flakes and perfect cook and the crunchy ratatouille made a useful plate partner. As said, the ribeye was excellent though I can't remember the added risotto and asparagus. Dessert looked pretty though I avoided, preferring to chug on the very drinkable Cabernet Sauvignon that our friend with the bottle seemed happy to pour for the table. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The excellent Black Angus Ribeye</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Winewise, the prosecco was eminently drinkable, the Riesling a bit industrial though with sufficient mouth grip and fruit to compensate, the Chardonnay a bit overoaked and woody, the Shiraz was perky and chewy and the Cabernet the star of the night - good silk in the mouth, full fruit and nicely balanced. Drinking nicely now but should have an extra couple of years in it. The Verdelho was tasty enough if you like dessert wines - they don't drive me though I will still drink them.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dessert</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The staff seemed a fun bunch, with Chef de Cuisine Dallan Tan leading them all out to dance to the keyboard and singer that had been hired to entertain the assembled (about 25 in total). I was called upon to sing a couple of songs to close the evening and we all made our ways home. Despite my misgivings, I ended up enjoying the evening, with both wine and food surprising on the upside. And making new friends around the table is always fun. And finding old friends is also fun - discovered an IWFS Member Peter operates the wine distribution for the Capel Vale wines in KL. Sounds like I might be bending his ear to get some of the Cabs... hopefully at a generous discount - we are IWFS after all ;D</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chef Dallan Tan with new friends</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Pavilion is a bugger after 10pm because they shut down most of the escalators which makes it a double bugger to try and retrace to where you parked the car. As it was, the Lenglui displayed an unusual level of sensory awareness and figured out which lift to take to the parking level and where the car was parked. She never ceases to amaze...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Menu</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Welcome Drink</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Masottina Prosecco Extra Dry DOCG</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">First Course<span class="s1"><br />
</span>Foie Gras De Canard, baby greens, caramelised grapes<span class="s1"><br />
</span><i>Masottina Prosecco Extra Dry DOCG</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Second Course<span class="s1"><br />
</span>Wild Button Mushroom Soup<span class="s1"><br />
</span><i>Capel Vale Mt Barker Riesling</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Third Course<span class="s1"><br />
</span>Norwegian Salmon, ratatouille, lemon cream sauce<span class="s1"><br />
</span><i>Capel Vale Margaret River Chardonnay</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fourth Course<span class="s1"><br />
</span>Australian Angus Black Ribeye Dry Aged 21 days<span class="s1"><br />
</span>Red wine rosotto, sauteed button mushroom, aspaaragus<span class="s1"><br />
</span><i>Capel Vale Mt Barker Shiraz<span class="s1"><br />
</span>Capel Vale Margaret River Cabernet Sauvignon</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fift Course<span class="s1"><br />
</span>French Garnache with Truffle Chocolate, Vanilla Ice Cream<span class="s1"><br />
</span><i>Roustabout Late Harvest Verdelho</i></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-28706002018138581022019-04-22T01:50:00.002-07:002019-04-24T19:47:19.672-07:00IWFS Auckland Festival March 8th to 10th 2019 - Day Four<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>International Wine and Food Society Asia Pacific</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Auckland Festival March 8th to 10th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A recollection and remembrance of eats, drinks, sights, sounds, and people from across the event. Organised by IWFS Auckland in New Zealand, it brought members from all across the world to enjoy the food and wines of the country. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Monday 11th March 2019 - Day Four and Epilogue</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Not much on IWFS in this post - mostly my recollections of a last lazy day in Auckland and the trip back to Kuala Lumpur. Also some reflections on what makes for a good pint of Guinness. And a cute story on Malaysian customs at the KLIA.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had plans to walk around Auckland domain gardens. Didn't happen. I woke up in nowhere near a fit state for it. All fuzzy and aching. Bleugghh. Again. Room mate Richard had stirred around 8am and took breakfast before heading off for a 9.30 bus to catch a plane with some of the pilgrims to visit Queenstown. I eventually surfaced and packed some final bits and eventually managed to shut the suitcase (is a very sensitive case, you have to get the locks lined up precisely and no bits of things like shirt poking out) and stumbled down for 9.45 toast (no coffee, the machine had seemingly run out; maybe no bad thing). I sat with Jag and Sue and traded info about airport transfers and flights and airlines. Then I went back up to clear the room and check out and somehow got a charge for a bottle of water which I know I did not drink. Not sure if Mossie did but now no way to check so just pay and move on. I did fiddle with the fridge to store some wines and I wonder if the fridge might have been one of those automatic ones where if you remove something you get a charge even though you put it back in later. Lesson - make a mental note to check with room service at all future hotels. My luggage got tagged and stored and I spent some time sat at reception clearing email and doing Facebook and WhatsApp whilst the wifi was still free and connecting me with the world. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To my surprise I managed to check in to my MAS flight over the mobile phone and also to download the boarding pass. I was quite impressed at the speed. Whilst parked in my chair, I was able to say goodbyes to Michael and Grace and Richard and Reina before deciding to wander out to look for some Manuka honey to take back to Lenglui as she had requested at about 11am. There was one store just up from the hotel which had earlier looked promising, the NZ Export. A quick look showed they were charging NZD48. A pharmacy further along was charging NZD75. This felt expensive, and pretty much on par with what would be paid back in KL. I ended up in the Countdown Supermarket where I got local Auckland Manuka for NZD30 which felt fair. I also checked the route to take to catch the airport bus which avoided stairs and uphill lugs of the case before wandering back to the Stamford, where I rested for about three hours snacking on potato chips, making notes and people watching. I was magically still connected to the hotel wifi so I was able to respond to Whatsapp messages. Partly for this reason I decided to stay put at the Stamford and wait out the day. Still having a fuzzy head and feeling a bit stiff and having a convenient toilet to take advantage of helped to tip the balance in favour of this decision. And it kind of felt good to just rest up ahead of the flight. I later heard that Dr Jag and wife had risen at 6am to get a bus to visit Rotorua and only got back to the hotel at about 7pm to get bags and get to the airport. That sounds like a hard day - I get it that one has to seek to maximise time and load in as much of what can be seen and done when travelling. But I think there is also a need to make time for downtime to let internal batteries charge and ready for the journey. If not, then fatigue sets in and in my experience this is when the bad things happen - accidents, theft, which seem to result from being distracted and not fully alert to the surroundings. So - a day in the chair with a nearby bathroom it would be. And potato chips. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And so I parked up on a chair opposite the Stamford reception and slowly recollected thoughts and memories from across the trip and typed them up into the iPad. The Hotel sound system was playing some jazz standards by Louis Armstrong and Frank Sinatra, not too loud and very pleasant to help the writing. There was what looked like a Rotary event taking place, presumably a lunch. Also lots of female hotel executive looking people wandering about with seeming purpose. Seem to be a lot of ladies in senior positions in Auckland. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>View from the bar stool</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I eventually stirred enough to rise on to the haunches and lug the backpack and Celebrity tote with its Manuka booty out of the hotel and toward a place opposite the hotel with the name Food Alley, a place of apparent award and note. Someone along the Festival had suggested it as worth a look. Okay, why not. On walking through the sliding doors, I got hit with that stale oil stink of too much deep frying and promptly turned around and went back out. Not a very welcome smell and reminiscent of deep fried everything from back in Kuala Lumpur. I toyed with the idea of going to the seafood bar that others had highly recommended for the freshness and taste of the produce, but decided against - again, the fear of the one bad oyster or prawn with a ten hour flight in prospect militated against this. So I ended up back at the Shakespeare Hotel, partly from not wanting to drift too far from the stored bag at the hotel, and also to remake my acquaintance with the delightful tasting and elegantly crispy beer battered fish and the somewhat ordinary chips. And some salad which went untouched (I rarely trust salad at restaurants - just takes one rogue sneeze in a kitchen on the wrong piece of lettuce). And along with a couple of pints of the excellent Guinness. There is something beyond words, something totally sublime about parking in a bar and slowly sucking down a pint or two of the black stuff. The first one sleeks the sides and draws down the dry off the throat while the second one slips across the palate and the roasted malt and toasted oat taste of the beer leaches into the throat and slides and slides and slides... O my lord how it slides and sleeks and slakes and makes one say thank you God and Jesus for the black beer. Absolutely sublime. Brings out the lyrical bard as well - </span><span style="font-family: "arial" , "helvetica" , sans-serif;">F***ing wonderful.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> L</span><span style="font-family: "arial" , "helvetica" , sans-serif;">egend goes that Willie himself created the F word. And the Shakespeare was playing Fleetwood Mac's Rumours. Of course.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>View of the Bar and Brewery</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But you have to let it settle, let the bubbles all rise to the top and help to form the perfect head. The you drink the nectar through the creamy foam and.... Phwoooargh... Slinky and smooth and sucky on the throat... Perfecto. I had to have a third.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Shakespeare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Albert Street</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Auckland New Zealand</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">tel +64 9 373 5396</span><br />
<span style="font-family: arial, helvetica, sans-serif;">email - info @shakespeare.nz</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">www.shakespeare.nz</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After the three, they were keen to serve a fourth but I declined. An itch had formed. Even though it was five hours to flight time, I wanted to move. I wanted to get home. The trip was probably over earlier that morning, and the day was just marking time until it was time to gear up and kick the tyres to get underway. I remember reading somewhere that the trip always ends way before the landing on the home runway (I think it might have been Jupiter's Travels by Ted Simon from the 1970s - he went around the world on a motorcycle). The itch, the desire for familiar faces and places kicks in way before the appointed hour. So I retrieved my suitcase from the Stamford (which was still playing Frank) and trundled around to where the SkyBus Airport shuttle would stop. Within five minutes it had arrived. I humped the bag, paid the NZD19 and we were off. Well, for a short distance around the corner to the Sheraton Points Hotel - seemed driver decided he would have to stop there for five minutes. Of course. But homeward bound I was and very happy to be so. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">An uneventful but sunset pretty drive got me to the airport about 7.30pm and check in would only start at 8.15pm. So a gentle wander to find the bathroom and an up and down the gate hall still left 15 minutes. I saw some people doing self check in and getting luggage tags and figured - why not? I eventually got it, though the on screen steps were not absolutely clear and I nearly left the thing without the luggage tags - it was only when I saw someone getting theirs from a neighbouring machine that I figured I had to get them as well. There was a little button bottom left saying "next" that led to the printout page. Darn confusing for us ageing farts. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The gate opened, the queue began and ten minutes later I was ambling toward the departure gate and customs and immigration. It was still massively early so I parked and polished off the remains of the bread ham and cheese and potato chips and water ahead of the processing through immigration and security. I parted ways with the undrunk and unopened half bottle of Chardonnay gifted to all the pilgrims on their arrival. I could not pack it due to space and weight constraints and figured to maybe drink it with the food. Nope - still tasting the Guinness. Into the waste bin it went, along with a plastic tube of sunblock I had forgotten to pack in the main case. Dang… darn good sunblock this was too, not greasy like most of the gunk that gets sold. First time I had ever wilfully thrown booze into a bin. Felt oddly lightened…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pretty fast through Immigration and Security and into the Duty Free to be spoilt for choice for Gin. I wanted something local, and eventually stumbled across a tasting bar where little plastic sips of various booze was being offered. I asked for NZ Gin and got a thimble of something that felt a bit fiery until it got mixed with some lemon. Not bad. Then tasted a second - also not bad. So i opted to buy a bottle of each, figuring it would be quite a while to get the chance to share it with the home gang. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And that was pretty much it. Ambled toward the departure gate and ran into Dr Jag and Malkit, boarded the plane, watched a few movies and drank a couple of beers and the plane was soon landing. Eased through Immigration, though the bag took a bit of time to come through. I was keeping a sly eye on the Customs to see if they were stopping everyone as I had somewhere read they were recently threatening to do. They indeed were. A pretty long queue was forming and the luggage scanners were rumbling away. I would clearly get caught with the bottles of wine in the case. A friend had previously told me that if you come clean, the customs people appreciate it. So I did. I asked the lady at the desk where to pay for bringing in wine and she directed me to a very affable chap who took down the details and worked out the cost (his math was a bit off though - four bottles should have been 3 litres and he called it for two; I said nothing). I paid the RM50 (which he said included a discount which made me laugh), got a receipt and he escorted me past the scanner and into legitimate freedom. Did not check the bag, and I got a pleasant thank you for my being up front. This alone was worth the RM50 paid. Honesty occasionally has greater benefits than expected. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I decided to take the KLIA Express and get a taxi from KL Sentral. My previous attempts to Grab have failed because for some reason my phone takes quite a while to get back on Malaysian time. Smooth KLIA Express trip to find that all taxis out of KL Sentral are now by coupon - no meter taxis seem to be permitted anywhere near the place. The Standard rate to get home to Kenny Hill was RM15. I got home at about 7.45am to a welcome hug from the Lenglui, a cup of Cafe 21 and a lazy day to get over the jet lag. Good to be home.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>EPILOGUE</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I did enjoy this IWFS Festival. The food, the wines, the people, the restaurants, pretty much the entire vibe of Auckland. Enough to engage yet not as standoffish as some of the big towns come across to be. Food highlights were the fish and chips at the Shakespeare, the lamb at the Sails, the lamb and Pavlova at the Giraffe, the Salmon at the Tantalus Estate. Wine highlights were the Quartz Reef at Sails, the Nautilus Albarinho at Giraffe, the fizz and the Cochette at Tantalus. People and places highlights - the view from the Sails, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">the Auckland Domain,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Simon at the Giraffe and the lawn at Tantalus. But ultimately it is the IWFS pilgrims and the coming together in search of new experiences and tastes and the camaraderie that comes with it. Reconnecting with old faces and friends, making new connections with others - can't fault it. Well, maybe I could - the inner Scotsman did find the costs leaning toward the stiff with regard to the pre and post tours. Which was partly why I did my own to Marlborough and taking in visiting a cousin en route from there to Auckland - though the Bed and Breakfasts in Blenheim are all around the NZD140 mark unless you go real budget - the 15 on Dillon was NZD145 a night and the NZD75 Hop On Hop Off Bus and the NZD195 for the Dog Point picnic started to add up. Not the cheapest of places to holiday, but for the probable once in a lifetime you just shut your mind and pay. And as a result I have some priceless memories from across the bits of New Zealand that I did. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Observations</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found the amount of water that comes out of the public taps and toilets across the nation to be utterly astounding. At least a pint is delivered from a tap for you to just wash the hands after a pee. Unbelievable. Given the water shortages that are impacting the globe, one wonders whether and how such a natural resource can be preserved or packaged for sale and export - ice it up and float it to Australia? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scenery wise, New Zealand lives up to its reputation, though I didn't do the South of the South Island which is apparently the prettier part in Natural Wonder terms. This should happen next year via a cruise that does all the major Sounds and ends up back in Auckland. But there certainly seemed acres of open space along the route that the bus took from Hawera to Auckland. And some stunning vistas and landscapes - Mount Fuji like cones caked with snow suddenly popping up from behind a hill, all impressive and impassive and dominating in their presence. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The people I encountered were mostly from across the services sector, though I was also able to interact with "real" people in "real" places. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">There seem to be a preponderance of females in senior positions in the business sectors that I encountered - wineries, hotels, restaurants, stores, driving the bus. My cousin runs a Sports Chiropractor Surgery with hubby, and a brilliant fish and chip shop in Wellington equally operated by an enterprising 20 something girl with fire in her eyes and originating from somewhere in the sub continent. For some reason it just seemed noticeable. Perhaps it is just that New Zealand doesn't seem to pay that much attention to differences to the genders; if you can do it and you have a fire under your butt to achieve it then all power to your ambitions and dreams. Amen to that.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found there is both a warmth and a distance in the people, seemingly dependent upon how remote you are from large urban centres. People in cities are pretty much the same the world over - always on the move, save for the crusties living rough and panhandling their ways through life. Though now most city folk have a nose in a phone through which all the important stuff comes to advise, inform or distract. The more remote are keen to strike up a conversation and suddenly you have their whole life history and they have yours. Confidence of a stranger kind of thing - you are sharing bits about yourself you haven't raked over for decades. My driver from Blenheim to Picton, and a lady on the bus from Wellington to Hawera - they seemed able to draw out old, old memories to share as a story to keep the flow going. I remember reading years ago that the greater the distance between homesteads then the more critical it becomes to maximise human contact when it happens. Yet there is little in what we might term as social mixing in the boonies. Families will come together for sports and daytime events, but once the sun puts up the shutters for the night then so apparently do people close their front doors. And so do the pubs - well, pub singular; I was in the mood for a nightcap beer at my "hotel" in Hawera and got there at 9.30pm to find the bar closed. This is apparently just the way it is. The people close early. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I also observed a small element of "redneck" in Hawera where I was at a breakfast shared with some of the male "rustics" of the town. They seemed to be having a whingefest</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> shar</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ing feelings of</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">being ignored by the Government but still getting their wallets squeezed via increasingly inadequate pensions. Well, at least one of them was holding this particular court with presumably his regular breakfast mates. I was earwigging all this; they must get variations of the same tirade every morning, all wallowing in the same misery. Reminded me of my pub days in Wales; there would always be someone bemoaning their lot. Also been there. Managed to escape. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So.... overall, I would gladly go back to Marlborough, Wellington, Taranaki and Auckland. The food, wines, people and places are definitely worth a return should the occasion arise. Not always cheap, but there is value in terms of freshness and expertise in the food and wine and growing senses of adventure in the cuisine. You can maybe cut corners in accommodation (or get amazingly lucky with bus fares), but overall you get what you pay for and the differences are not that large. March was an excellent time to visit weather wise, and apparently high summer can get brutal. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And that is it. Great memories for me, some unforgettable experiences, some fabulous eats and drinks, and a record of it chalked uphere to eternity (assuming the servers keep running!). Thanks for reading, hope you enjoyed the ride, and maybe see you somewhere in the world!!</span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-22331581111904556262019-04-22T00:28:00.001-07:002019-04-24T19:43:11.856-07:00IWFS Auckland Festival March 8th to 10th 2019 - Day Three<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>International Wine and Food Society Asia Pacific</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Auckland Festival March 8th to 10th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A recollection and remembrance of eats, drinks, sights, sounds, and people from across the event. Organised by IWFS Auckland in New Zealand, it brought members from all across the world to enjoy the food and wines of the country. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sunday 10th March 2019 - Day Three</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">AGM, STAMFORD PLAZA HOTEL (10.15am)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2019 ANDRÉ SIMON LECTURE (11am), BUFFET LUNCH (12noon)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">CLOSING DINNER AT TANTALUS ESTATE, WAIHEKE ISLAND (3.45pm)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I woke up quite fuzzy and lolled around in the bed ahead of a sluice in the shower and shave ahead of scrambled eggs, beans and buttered baguette with jam and some gruesome coffee in the Stamford Breakfast area. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">The first order of the day would be the APZ Annual General Meeting to which all the Asia Pacific members were encouraged to attend. There were a fair few in attendance despite the unearthly hour of 10.15am for a Sunday. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>My view of breakfast. Yes.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The APZ AGM Meeting got processed pretty quickly and smoothly, with Chairman James and Secretary Erik each giving a report. We got told of new IWFS Branches getting set up across the region along with some long term dates for the diaries for overseas beanos. And it seems the IWFS is pretty strong in financial terms. Not much comment from the floor. Perhaps everyone was suffering from the night before. Move over...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>2019 ANDRÉ SIMON LECTURE (11am)</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We then got herded into the main ballroom to hear </span><span style="font-family: "arial" , "helvetica" , sans-serif;">the 2019 André Simon lecture presented by Bob Campbell MW on ‘The development of the NZ wine industry from 1954 up until today’. Bob Campbell MW is one of New Zealand’s most respected wine commentators and judges, and proved a very entertaining speaker who knows the New Zealand wine industry inside out. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">He gave a very informative and entertaining talk which got followed by a lively Q&A after. I went on stage to thank him and remember our Doc Hall Kiwiboy to him; seems they had been wine buddies in Singapore some years back. We swapped cards. One never knows... </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bob Campbell MW</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Principal Wine Writer</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The Real Review</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">bob@bobcampbell.co.nz</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">www.therealreview.com</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>(l/r) Bob Campbell MW, IWFS IMC Hon President Dave Felton and IWFS International Secretariat Andrea Warren </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch was to follow the lecture, which proved a buffet style affair, but I felt that the queue was too long and looked hugely slow. So I slunk back to the room, figuring I could better use the time by packing and filing away papers rather than queue for what looked like standard mediocre hotel buffet food. Room mate Richard clearly had the same idea; when I got there he was already packing up his bits. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My case was looking pretty full by the time I had finished. Some space had been leveraged due to books and bits passed to Cousin Debbie earlier in the trip, but my six collected bottles of wine were filling a good third of the case. And not much had been ditched on this trip. I had continually been washing and drying two sports shirts for daytime and reusing the grey sweater over long sleeve shirts for the evening. A third of the clothes had not been worn. Also the disposable Watson's underpants proved to be easy wash and quick dry so some of them got recycled across a day or two. Some things might have to get sacrificed. And there were still some bits that needed to get bought to go home. In this sense, the absence of charity stores impeding my indulgence and predilection for scouring them for bargains was looking more like a blessing than anything else. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After about thirty minutes of wrestling with the luggage, Richard and I we went back down to be faced with the remnants of lunch. All that was left were some ham slices, cheese, crackers and nuts and fruit. Which would do the trick - breakfast had been recent and dinner would probably be large, so some lighter style eating was eminently welcome. As was some delightful Pinot Gris and Chardonnay which helped the light fare perfectly. At conversation over the lunch, it seemed the thinking was indeed that a light lunch was preferable to heavy since the upcoming Tantalus would be big. Though I was told that some of the pilgrims whinged about the parsimony of the food offerings at lunch. Maybe the same ones that whinged about there being too much lamb. What to do? Can't please everyone, eh? And my experience is that some people just like to whinge because it is a safety and comfort zone - is often all they know what to do. There you go - takes all sorts of characters to make for a world. Who am I to judge?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As soon as I entered with my lunch I got pounced on by Yvonne to discuss the APZ newsletter which ultimately sounded quite doable. The thinking was to get something out twice a year and create pages with articles for website storage and access. I know from experience that the hard part of all this is getting people to write and send photos for inclusion. But now with Facebook and Whatsapp and different branches having their own sites and sharing events, this seemed less painful than it might otherwise have been. Hopefully once the thing gets up and running the other branches will look to develop their own stores of information and events and I can just email out links for the members to follow. Or not. The other trick is to make it all relevant and reasonably engaging to warrant people spending time poring over your photos and videos. There might also be layout issues and maintaining the look and feel across all publications. And STILL getting people to contribute. Though certainly more doable than initially envisaged. I got copies of what had gone before and started to develop an idea of a single bright and breezy single page email that will link to kind of "read more here>>" style pop up pages. And also do occasional "extras" when a good story comes about. Maybe also attach the whole thing as a PDF, though I did get told that less than 10% members download and read. Fair enough. Perhaps need to make it big size font so people can read the thing. And look to make the website a bit more relevant than the general "this is what we do at IWFS" kind of approach that necessarily prevails across most websites. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After the discussion, some of us diehards parked ourselves around a table for a somewhat extended lunch which involved swigging the remaining booze and gossiping about the occasional politicking that some perceive to happen across the lines. Nothing like a good bottle of wine or four to kickstart the tongue. Nothing nasty, just the occasional observation on perceived motivations that drive some to seek the glory or just do the necessary. Observations on the human condition and what we perceive to drive us. Good clean fun. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All of this ended round about 2.45pm at which point I went back to the room for a very good power snooze to refresh ahead of the walk from the hotel to the pier to get the Waiheke ferry. Seems a 4.30pm crossing had been arranged for the pilgrims and a 3.30pm appointment (was initially 3.45) to assemble had been set. Took us all of five to ten minutes to walk from the lobby to the pier, so quite why such an early off was felt necessary was not fully clear. Though perhaps building in such a large margin was felt beneficial to account for the perennially late. There are often one or two in every group. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">On the way back to the room I ran into May and Eddie and Karen who had decided that a better lunch awaited them at the local Oyster and Seafood Bar five minutes walk to the Viaduct. Did I want to join? Not really - I am not driven by the lust and passion that some of the pilgrims have for shellfish. I also have the fear of the one Raw Prawn that can Delhi the belly with </span>an Attack of the Whooshes and keep me parked on the toilet on the MAS flight back to Kuala Lumpur. No joke at 20,000 feet and not worth the risk, thanks all the same. And I really needed a quick power nap. They clearly had a brilliant and jolly time, judging by the Facebook post. And no Raw Prawns. Bugger.</span></div>
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<b style="font-family: arial, helvetica, sans-serif;">CLOSING DINNER AT TANTALUS ESTATE, WAIHEKE ISLAND</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our blurb told us that a</span><span style="font-family: "arial" , "helvetica" , sans-serif;">fter our free afternoon (?) we would meet to take the 35 minute ferry ride across the harbour to the beautiful Waiheke Island for a tasting and dinner. Waiheke Island was rated by Lonely Planet Guide as the fifth best destination in the world and a must visit once in the lifetime. And although our visit would be brief, it would "give members the chance to experience exactly what it is that has put Waiheke on the map – the production of exceptional wines, of which Tantalus is the new kid on the block, but don’t let that fool you – their wines are extremely good for a young producer. You should not miss this. We will return to Auckland by ferry after the dinner, arriving Auckland about 10.30pm."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said, we had got to the appointed assembly, er, point way ahead of time and watched enviously as the four o'clock ferry opened its gates for the boarders. I wandered up and down the queue a few times, more to stretch legs and observe. It was a glorious sunny Sunday in Auckland, in stark contrast to the bluster and drizzle of the previous day. Weather does make a vast difference in how one approaches a day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone lurked or sat waiting for the signal to move. I got talking to a chap name of Geoff Ryder who lived on the island. Said he came to NZ forty years ago, had been living on Waiheke for 18 of them, was a Lodge member, born in Detroit, engineer with four kids spread across NZ and one in Brisbane. He was a dead ringer for Ernest Hemingway with a salt and pepper beard though I did not mention anything. We talked about Tantalus and he spoke of a gin distillery next door to it name of Dellows. He said we could see it from the Tantalus but I eventually didn't. I had thoughts of a quick taste and try to buy and take back. Didn't happen. Have to see if it would be on sale at the airport. It wasn't. Not meant to be. Om.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The boat came to dock and we all swiftly boarded. I decided to take a seat downstairs, more to avoid the blazing sun than anything, and got joined by the water and boat fearing Gloria from IWFS Western Australia in Oz. We passed the boat time most pleasantly talking away about KL and places she had lived and a cute story about a mutual friend parading on a beach somewhere in a slinky and skimpy white swimsuit many moons ago and me part wondering what the friend would look like now...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The boat docked after 40 minutes of extremely smooth sailing, and as we disembarked we got directed to gate 3 where two buses were waiting to transport us to the winery and our dinner. We swiftly scrambled aboard and found ourselves quickly making our way along a winding road heading inland. The towns along the road were all cutely pretty in a kind of California way, with lots of small funky shops in a blazing blue sky setting. Reminded a little of Carmel and Half Moon Bay on the Pacific Coast in the USA. I got a wonderful Bayside vibe and feel about the whole island and I could easily see how my new Hemingway friend had spent eighteen years here. Hugely easy place to just "be", man...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lance, Kalsom, Hansruedi, May Peng and Amber in a... theyfie?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus arrived and we all dismounted to get faced with a stairway to the heaven that was seemingly set on the top floor of the complex. I did not notice a lift and no one asked if there was one. Might be an issue for those less mobile than us pilgrims. <span class="s1">The place was hugely pretty in the blazing sun, and the scents from the herb gardens lining the route were brilliant - sage and sweet smelling Rosemary that just erupted with pungency when you crushed it between your palms. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dr Jag with Susan Gill, both from IWFS KL</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Walking through the darkish entrance, the restaurant opened out onto a delightful lawn garden and rows of vines that stretched all around the complex. There was a <span class="s1">wooden sculpture which dominated </span>the lawn that lay between the restaurant and the vines and the light made for some brilliant photos. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1">The pilgrims seemed to be thoroughly enjoying the sun and the outdoors and</span> went at the photoshooting like first day of grouse season, snapping anything and anyone that stayed still long enough to get caught within selfie or weefie range. <span class="s1">Everyone got welcomed with</span> a glass of the crisp and <span class="s1">throat warbling white fizz in the now <i>de rigeur</i> half white wine size stemmed glasses</span> and started quaffing and posing and enjoying the brilliant early evening light and <span class="s1">cooling evening air </span>of Waiheke Island. Really nice place to chill and enjoy a setting sun and <span class="s1">and either take photos or hope to get taken.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I decided to wander back in to recce the bathroom and ended up chatting to some of the Auckland members about their experiences of organising and executing the AGM Festival. I told them I thought they had done a sterling job in all respects. One shared a few briquebats that had been received and seemed a shade depressed by them. I tried to console by saying some people can never be satisfied and there is no reason for this so best to just give a Gallic shrug and grab another glass of fizz. Which we did. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2">Wandering back toward the outside, I noticed that some seats had already been "earmarked" and claims staked either through handbag or </span>some other accoutrement to mark ownership and thus possession. I know in some parts of the world (eg Singapore) gazumping or squatting against someone's earmark can turn nasty and (on one reported occasion) violent. I wondered what kind of woe would visit a pilgrim who would dare transgress such occupation and claim against the world. I was half tempted to shift someone's claim to another seat to see what would happen, but resisted - no point to ruffle feathers, eh? I similarly marked my seat with a notebook and a half drunken glass...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Welcome speech from IWFS Auckland President Rowan Moss</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A final wander into the fresh air and then eventually drifting back in with everyone to take their seats ahead of the dinner. I seem to recall a short speech and then it was straight into the white wine. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The most excellent Tantalus Cachette Chardonnay</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The 2017 Cachette Chardonnay was lovely. Smooth, clean, good dose of oak but not so that it overpowered and made you think you were chewing wood. Got ripe peach and apples in the mouth, large hint of the tropical with a brilliant finish. Very more-ish, and the staff were quite generous in the refills. Felt like an airy meadow breeze, made the more so given the green garden surroundings outside. Not sure if we see it outside of NZ but would certainly snap up a couple of these for the fridge. A lovely drop. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The crusty, crisp and crunchy bread was being paired with some excellent olive oil that had an equal dose of wood and which gave it great character and taste. Lovely start to the evening.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Someone observed the music volume was a bit loud and a request to turn it down was quickly complied with. Kudos for the staff being receptive to the pilgrims' need for less background ambient noise!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The food was hugely slow in coming out. Felt like it took the age of Methuselah to get to the table but was probably about thirty minutes. Which is still pretty long. We had previously given our mains choices to the young people flitting around the tables. But they seemed a bit thin on bringing out food. We kept chugging the remains of our fizz and scarfing down the bread and desperately trying to keep the conversations going. But it does get difficult when there is little to fire the imagination and pretty much all topics have been exhausted. Had to ask for second and third rounds of bread to soak up the booze - be full before 8pm at this rate… At least the sunset through the open window was magnificent, with the light slowly changing from perfect blue to darkling dusk to the sound of roosting birds and the sudden silence as they all shut down their cawing and the Sandman entered their world...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Big Glory Bay Salmon. Total darling...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When the starter did come, it was darling. I had opted for the salmon and it was absolutely one of the freshest I have ever had. Lightly pan seared for a crisp skin, the sour cream and ponzu gave great umami taste and texture whilst the shallots brought spice and bite and the elderflower lent a hint of floral grace. It was a fantastic combo of creamy mouthfeel and melting salmon texture that brought home the fact that this is why we join the IWFS - to get tastes like this. Imagine excellent multiplied by three with a hint of wicked and it gets close. Really, really good. Can't remember if the wine was a match. Didn't matter if the food was this good… </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Tenderloin. Jus disappointed, but lovely meat</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Those opting for the pork belly looked a bit disappointed. If I heard correctly, the aim was to reproduce a Spicy Chinese style cuisine - Sze Chuan taste but without the firepower. Normally a pork default, I opted against - no one does Chinese cuisine styles better than the Chinese, and given this level of expectation the dish might prove disappointing. Judging by the look on some on the table who selected the pork, I might not have been far off. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The beef followed on quite quickly. Sad to report it was not stunning and a bit on the bland side. Lovely tender meat, with some good char and season and chew and bite, it was the jus that let the thing down. Rich, thick, and a bit starchy. Reminded of the Bisto we would get at school. Lacked a bit of finesse that I would have liked to match beef of this quality. However, once it all got a bit mixed up with the other bits on the plate it started to make a bit of sense. The notes are a bit confusing and spiderish at this point. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Goat's Cheese Ice Cream - nice.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The reds… none really distinguished themselves. I have no notes, but I recall excellent textures, full meaty mouthfeels… but nothing that really stood out as Wow. Sorry. Perhaps they were all a bit young. Didn't stop the pilgrims guzzling them down like cherry-cola and clamouring for more whenever a bottle came within sight. Probably the reason for the spidery notes - it must have been good stuff. The memories go downhill from here...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I seem to recall enjoying the Goat's Cheese Ice Cream with the sweet honey and pop of orange blossom - very nice. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I also seem to recall there were a couple of people who got up and said something. I have observed that these usually seem to follow a similar pattern - everyone goes quiet for a bit and when the speaker starts failing to engage then people start to natter with their neighbour and the noise level eventually ascends sufficiently to drown out the speech. The best speeches are always short, make the points, thank the people and get out of the way to let the party move on. The smart ones know how to gauge the audience, and know when to stop. Been there, done that…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And then it was out and back on the bus. I have a drunken memory of singing Blue Suede Shoes whilst hanging onto the bannister on the top deck of the double decker. Brought back great memories of the school buses when I used to hang on the rails and roll with the barrelling bus that would transport us to the school. It is all in the movement of the legs and keeping the head on a fixed point. Great, great fun. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I think I slept on the ferry back to Auckland. No more memory. No photos neither. I clearly made it into bed because I was there the next morning. Phooo....</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tantalus Estate - Vineyards and Winery</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">70 - 72 Onetangi road</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Waiheke Island</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Auckland New Zealand</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">tel +64 21 051 9111</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.tantalus.co.nz</span></div>
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<b style="font-family: arial, helvetica, sans-serif;">The Three Course Set Menu</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Handcrafted Bread with Matiatia Estate Olive Oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Entree</b> - choice of</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Big Glory Bay Salmon - Cultured Sour cream, Elderflower, Ponzu, Shallots (gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Twice Cooked Pork Belly - Popcorn, Orange, Grapefruit, Shoyu, Spring Onion (gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sorrel Ice Cream - Avocado, Kaffir Lime, Peas, Marigolds, Black Olive (vg, gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Main</b> - choice of</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Angus Beef Tenderloin - Wild Rice, Apricots, Tamarind, Cos, Szechuan (gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Longline Market Fish - NZ Mussel, Green Tomato, Cucumber, Succulents (gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Charred Sweetcorn - Red Capsicum, Tofu, Nutritional Yeast, Rima, Kale (vg, gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dessert</b> - choice of</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Goats Cheese Ice Cream - Apricots, Orange Blossom, Honey (gf, nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hogarth 66% Chocolate Tart - Spent Grain, Malt, Red Plum, Cherry (nf)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The Wines</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tantalus Cachette, Chardonnay, Waiheke Island 2017</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tantalus Evoque, Merlot/Malbec/Cabernets, Waiheke Island, 2014</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tantalus Voile, Syrah, Waiheke Island, 2015</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ecluse Cabernets/Merlot/Malbec, Waiheke Island</span><br />
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<a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to_91.html"><span style="font-family: "arial" , "helvetica" , sans-serif;">This way to Day Four>>>></span></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to_19.html">Back to Day Two<<<<</a></span>Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com3tag:blogger.com,1999:blog-6279249240464652814.post-40207762115826741752019-04-19T02:00:00.001-07:002019-04-29T18:59:48.044-07:00IWFS Auckland Festival March 8th to 10th 2019 - Day Two<div class="p1">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Auckland Festival March 8th to 10th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A recollection and remembrance of eats, drinks, sights, sounds, and people from across the event. Organised by IWFS New Zealand, it brought members from all across the world to enjoy the food and wines of the country. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Saturday 9th March 2019 - Day Two</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">AUCKLAND CITY TOUR</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LUNCH AT GIRAFFE, VIADUCT HARBOUR </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">GALA DINNER, STAMFORD PLAZA HOTEL </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">AUCKLAND CITY TOUR</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I half remember a fuzzy and late breakfast before joining everyone gathering at the hotel entrance to board the bus for a tour around the city. The weather looked as if it had finally turned against us, with grey skies and rain in the air. I recall a couple of random "Good Mornings" with the pilgrims, though I hung around in the background more than anything - me and mornings after are not normally happy playfellows. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There would be two buses taking us around the city. The first already had a queue lined up to board so I headed for the second. We were soon all present and apparently axcounted for and ready for the off. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus driver was an intense grey haired and wiry lady of at least sixty and probably near seventy, with a wry and dryish sense of humour. She was also the commentator for the tour, though much of the commentary seemed to be her observations on the traffic or the weather or random thoughts on New Zealand life and the people who lived in her part of town. Which was quite entertaining, though perhaps a shade less informative than some might prefer. Seems we were originally going to do the famous view from Mount Eden, but got told by the driver that the rain and clouds had put the mockers on that idea. We were instead taken on a quick round of the town centre area before heading out to Newhaven (recognising the Sails where we had our dinner the night before) and going across some large bridge type structure before coming back in to again cross the city and into the Mission Bay area for stop on a hilltop overlooking a stretch of sea. The map suggests this to have been the M J Savage Memorial Park because there was a, er, Memorial there. There was also a toilet which got some immediate use. Getting off the bus, the pilgrims splintered off into their various couples or foursomes or singles and wandered about the pathways. It had already started to spit rain as we got off the bus and it increased in spittage as the grey clouds rolled in and the rain started coming in with a serious windy vengeance. Those with umbrellas continued on a short walkabout whilst those not so well equipped grimly hung out in a canteen on the hill to shelter and wait for the bus doors to open. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The rain kept in for the rest of the morning and put the total kibosh on any decent photos of the City Tour. Om. Our driver told us that the main destination in Mission Bay is a place called Kelly Tarlton's Sea Life. This is a favoured destination of families keen to look at the fish and (according to the brochure) actually swim with sharks. It was clearly popular given the scarcity of parking space there for the many cars looking to muscle their ways in. There you go. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We passed a number of seaside style bars and restaurants all looking a bit forlorn in the rain before the bus took us around the "rich" area of expensive properties and homes to ogle at the opulence and manicured front areas. In my experience, quite a few of the city tours do this, and I am never quite sure why. I guess it must be some projection style fantasy of living such a gifted lifestyle that is beyond most of us in this lifetime. Wealth beyond imagination. Or maybe it is my lack of imagination is the problem... I thought I noted a tinge of envy in our driver's commentary. Lucky rich b******</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus then headed back to the city via one of the highlights of the morning for me - passing through the Auckland Domain area around the Hospital and Auckland War Memorial Museum. This was a delightful area of greenery and walks and would clearly make for a splendid couple of hours wandering through this parkland. One of the guidebooks talked about a walk that could be followed which takes in the Auckland Art Gallery. I made a mental plan to do this on my spare day before my flight out of Auckland (though it would not eventually come to pass - see later scribbles). We then drove through a very pretty section of town called Parnell, chock full of roadside stores, before coming back into familiar territory of Auckland Centre. We then drove along one of the Jetties to turn back around and get us nearish to our lunch destination. Apparently. After we got off the bus we ended up walking back up along the jetty we had driven down. Someone had a Google Map and most of us followed. Naturally we overshot. I veered off and found a friendly restaurant that turned a blind eye to my stealing a pee in the toilet. On coming back out, the clouds had again burst and unleashed a drenching torrent of rain on the wharves and anyone stranded thereon. I was saved by my portabrolly and packaway raincoat and wandered back along the wet and slippery wharf. I spotted a familiar face sheltering in a restaurant entrance who told me the lunch venue was a bit further along and could I give him a brolly lift. Which I did. And got a pretty good soaking in the process - lesson here is never share a portable brolly with a six foot Italian Australian man. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Giraffe at the, er, Giraffe</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LUNCH AT GIRAFFE, VIADUCT HARBOUR </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our IWFS blurb said that "After our tour, we’ll be lunching at Giraffe, Simon Gault’s restaurant where he presents an eclectic variety of dishes using both traditional and molecular techniques. Following lunch, for those not involved in the Presidents’ Round Table, there will be an opportunity to either take a cruise under sail on the harbour on board the sailing scow Ted Ashby for one hour or visit the Sky Summit Tower." I had originally opted to go sailing but got pressganged into attending the Round Table - see later. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Giraffe is a relative newcomer to the Viaduct Harbour section of Auckland. Helmed by NZ Food Celebrity Simon Gault, Giraffe is "a celebration of everything that makes New Zealand great.<span class="s1"> </span>Home grown, showcasing the finest local producers and growers our country has to offer (yet) mature enough to recognise that occasionally the very best ingredients are from further afield."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Giraffe IWFS Menu and the starters</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Giraffe looks to capture a <span class="s1">"</span>spirit of innovation" in its preparation and presentation of delicious dishes, and is "uncompromising in our promise to surprise and delight every time." It also looks to engender a spirit of sharing - dishes and knowledge - with an aim to "capture the essence of friendship and conviviality" and "share in the same narrative of quality, pride and passion for the end-result. At Giraffe, we’re all about personal connections."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So, as said I was a bit bedraggled and dripping as we entered the restaurant where my hitchhiker grabbed a couple of large gamps to retrieve the remaining refugees. We were greeted by this huge fluffy giraffe in the bar area, clearly the mascot of the place and presumably waiting for selfies - some of us were not quite in the mood. Well, one of us wasn't… To add to this damp picture of misery, most of the plum seating had been taken by the earlier arrivees and the tardy and bedraggled had to wetly plonk ourselves down wherever we could. Not the best form of introduction to the assembled. I found myself again next to Dr Jag and Malkit and opposite Richard and Pam Hinds from Washington in the USA. I divested my anorak and wiped myself down with the pocket bandanna whilst some kind soul took the wet brolly and parked it with other wet brollies. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jaya from IWFS Kuala Lumpur and Richard from IWFS Washington USA</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Giraffe is bright and light and airy, with large glass window doors at one end and the open kitchen at the other. Seating is long stretches of tables along with a bar stool area in front of the service doors. Nice breezy feel about the place and the young keen staff. Who quickly poured an introductory glass and started piling food on the tables. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Whitebait Rolls</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have no note on the Smoked Kawahai ((NZ term for Australian Salmon) Pate, though I do remember wolfing it down on the excellent though darkly black bread. Though I don't remember much in the way of fish flakes like the photos on Google suggest it should be. My photo of the Giraffe version shows it to be green and avocado like. And the Giraffe breakfast menu shows Avocado on sourdough toast. So perhaps there was a late replacement. So it goes. No one seemed to notice and happily wolfed away. Chunky gunky and salting the tongue and mouth with good healthy infused ooze. Yum.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My note on the Pork Belly wafer is "wicked". It was a bacon pork roll with some creamy goat cheese and wrapped in a leaf. Brilliant combo that ticked all the boxes of this closet Chinaman and total sucker for anything pig. It was excellent. Though I somehow missed getting a photo - clearly too busy hoovering these bad boys down…</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJzHdgCnpiMGGawDJ4oUSs97rUDLmaXs-r75BZZwBML3tPmGsh7lZsQVWeeLxp25pEMZpjiwnjyke2-u8nJmlH3Fzvxv0Pm49pLtHDJW637YjzyjqsW9ik5AK-Voa8OmfA3_d4dd4dVA/s1600/DSC00333.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJzHdgCnpiMGGawDJ4oUSs97rUDLmaXs-r75BZZwBML3tPmGsh7lZsQVWeeLxp25pEMZpjiwnjyke2-u8nJmlH3Fzvxv0Pm49pLtHDJW637YjzyjqsW9ik5AK-Voa8OmfA3_d4dd4dVA/s640/DSC00333.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ambience at the Giraffe</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have a note on some Ceviche which is not on the menu - perhaps a late addition. It was very good. I particularly liked the mashed pepper which gave piquant fire and bite to the fish (which tasted of Snapper but could have been pretty much anything). There was also a tongue stabbing Ginger bite in the sauce and a dollop of parsley made for a peppery pop. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenXE5A0z358mhwgTg25t7yZYznQXl-LKn8y5vwDqE6OJFAsUnOFte4RZVlULXfvjkxEZHPEU2iWYTSDFi_MCjFbsixsQmuBeejxJ0rNAwmIqHf6kqhE2rqV9S99w9BTpPIa7YxLryEIw/s1600/DSC00335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenXE5A0z358mhwgTg25t7yZYznQXl-LKn8y5vwDqE6OJFAsUnOFte4RZVlULXfvjkxEZHPEU2iWYTSDFi_MCjFbsixsQmuBeejxJ0rNAwmIqHf6kqhE2rqV9S99w9BTpPIa7YxLryEIw/s640/DSC00335.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The unexpected Ceviche</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My notes say the Whitebait was a bit soggy, though the excellent bread and the yuzu mayo made it all a delightful chew with a zesty bite.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs-bKpfi78DTNAOW9rRBgevC5lMUpuljJgTaH1iXetXMFnv-Vx2hTUxLl3cGkc8VOzEU6DZq2BaibygD0dIFqDwbpyc-DrRHU4SdIzkloE6CXopMDii68Rkpz7PHdsZ_p7HIqGPXfVv4/s1600/DSC00329.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs-bKpfi78DTNAOW9rRBgevC5lMUpuljJgTaH1iXetXMFnv-Vx2hTUxLl3cGkc8VOzEU6DZq2BaibygD0dIFqDwbpyc-DrRHU4SdIzkloE6CXopMDii68Rkpz7PHdsZ_p7HIqGPXfVv4/s320/DSC00329.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Nautilus Albarinho - yum</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the first part of the lunch we were drinking the Nautilus Albarinho which was lovely. Lightly crisp and floral and the smoothest of finishes, it slipped through the system like a harbour yacht in a summer breeze to be first across the Americas Cup line. Most excellent, and very versatile in matching nicely with all of the starting dishes. Will definitely look to buy this one in Malaysia if we see it. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The second part saw a Rose getting poured which on first blush felt a bit okay only but proved a deceptive beast when I found myself feeling quite smashed half way through the lamb. With which, it needs to be said, the Rose was not a brilliant match. The cutting acidity and nice fruity balance made it more of a chugging party wine rather than a reflective sip to help the meat go down. So it goes. Or went. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVK-EI6ctP3_M69EstjK038pHMVqBHvpI-OaBKMeDZ7UksGdJLx1SiWP1VIDVwro-eDokYMOPIkz_M55mIOGqCUgGV2U_1KdmpPf29CWiv_iE0Ni9guPIzl5xd4CX4MCieKtwmMpGPus/s1600/DSC00346.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVK-EI6ctP3_M69EstjK038pHMVqBHvpI-OaBKMeDZ7UksGdJLx1SiWP1VIDVwro-eDokYMOPIkz_M55mIOGqCUgGV2U_1KdmpPf29CWiv_iE0Ni9guPIzl5xd4CX4MCieKtwmMpGPus/s400/DSC00346.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The excellent lamb - double yum</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Myself and some of the others on the table observed that the wine was feeling a bit thin in the pourings. The IWFS Pilgrims are a thirsty bunch at the best of times and today the refills felt a shade tardy and parsimonious. The staff were clearly in awe of the Bottle Meister ladies and could only relay our requests to these Guardians of the Booze who seemed to be holding on to the precious bottles against the barbarian hordes. Or at least the barbarian horde singular that was me. There you go - I guess they were under instruction somewhere up the line to ration so that the guzzlers did not suck it all down before others got a first taste. Fair enough. Though I seem to recall someone on our table buying a bottle to stave off the drought. Very necessary. During the lunch, new friend Richard starting talking about wines made in Virginia which was quite instructive - I never realised grapes grew in that part of the USA. He praised them highly - I will have to look for them when next in the United States. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The lamb was excellent. Coming out in two-rib cutlets, you could slice it down the middle with a genteel knife and fork or grab it by the bone and bite through viking style. Totally wicked either way. Perhaps a shade rare, but hugely tender and full of succulent taste and firm bite and chew. Memorable. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq3_D86xVXwKGlsyEKMFzjbTk7vQonfTF5ENpKhPlNUcnIvPObvojQ-xCrQkh3NZCnQwPCp452r_f3zzb44GgzfOXP7XERRfaSq9XS6MpKu92CuidOCcq0QXescTEB4tpx0LZEvVh9wc/s1600/DSC00354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq3_D86xVXwKGlsyEKMFzjbTk7vQonfTF5ENpKhPlNUcnIvPObvojQ-xCrQkh3NZCnQwPCp452r_f3zzb44GgzfOXP7XERRfaSq9XS6MpKu92CuidOCcq0QXescTEB4tpx0LZEvVh9wc/s640/DSC00354.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The brilliant Pavlova</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Pavlova was equally excellent. The freshest, lightest creamiest cream, sweet crunchy biscuit, superb fruits. It was wicked good creamy delicious and totally more-ish. Both this and the Lamb are definitely worth a return for. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBD3w47SK4qZyhdwx2Fz0Jl1mXLxeIASktnI_HbEUD226Ye_0qKqwllfX2vsQjTINorB7GCRpvNxq_QFwyMHH1gHEdv0As5jTg8O7HuSLzBfMqdxX1d8-cK_sCOhBseeR5vJZkTdw7yY/s1600/DSC00349.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBD3w47SK4qZyhdwx2Fz0Jl1mXLxeIASktnI_HbEUD226Ye_0qKqwllfX2vsQjTINorB7GCRpvNxq_QFwyMHH1gHEdv0As5jTg8O7HuSLzBfMqdxX1d8-cK_sCOhBseeR5vJZkTdw7yY/s400/DSC00349.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chef/Owner Simon Gault showing off his cheese...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I managed to squeeze in a quick chat with the hugely affable owner and Executive Chef Simon Gault before he came out to introduce the cheese. The Giraffe website says Simon "continues to be at the forefront of New Zealand's innovative restaurant and dining scene. His ability to capture the culinary zeitgeist and personalise it with his own unique twist, captivates tastebuds and the imagination." I couldn't seem to find too much detail on Simon's background, save that he did a stint on MasterChef NZ, has written a number of cookbooks and seemingly endorsed a range of products in supermarkets across the land (NB shoutout to the nationwide Countdown supermarket chain, my source of bread, ham and cheese for the various bus and boat rides across the nation). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In our chat, Simon confirmed that all the food was farm to plate and made to traditional New Zealand style preparations. His passion for the result was evident and infectious. Quick to smile and generous with his time, Simon is a massively easy chap to like. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMPi_jETQpnJQ-pcPBbppmE7VT0jFUJ9BdriHGHmgYrnK8fBKgUwPPlN5kmbVt4Af3x6Iu23kdiNDoOjBYYTPSDYOxpFOQQNEYcYIRY66FQ2eKnD9MAPhWWne1BAm9hxydcuwuUMKQQ4/s1600/DSC00357.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMPi_jETQpnJQ-pcPBbppmE7VT0jFUJ9BdriHGHmgYrnK8fBKgUwPPlN5kmbVt4Af3x6Iu23kdiNDoOjBYYTPSDYOxpFOQQNEYcYIRY66FQ2eKnD9MAPhWWne1BAm9hxydcuwuUMKQQ4/s640/DSC00357.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Say cheese? No, EAT cheese!!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The cheese had apparently been flown in from Nelson in the South Island that morning. It was an 11 month mature Sheep cheese with a white vein and figured it for a perfect ending to the lunch. And so it would prove - a good easy bite with a slight smoky mouthfeel. All in all, an easy breezy but filling lunch with excellent dishes throughout. Very happy to go back to the Giraffe any time. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Giraffe Restaurant</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">85–87 Customs Street West</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1">Viaduct Harbour<br />
</span>Auckland, New Zealand</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">+64 9 358 1093</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">email info@girafferestaurant.co.nz</span></div>
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<a href="http://www.girafferestaurant.co.nz/"><span style="font-family: "arial" , "helvetica" , sans-serif;">www.girafferestaurant.co.nz</span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Breakfast</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Monday–Friday 7am till 11:30am</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Saturday–Sunday 8am till 11:30am</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(Kitchen closed 11:30am-12pm)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Monday–Sunday 12pm till 4pm</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Monday–Sunday 6pm till 10:30pm</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Menu</span></b></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>For The Table</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Smoked Kawahai Pate - Ciabatta and Crudites</span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>For The Palate</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crispy Pork Belly Wafer - Devilled Date</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">West Coast Whitebait - Bread Roll, Yuzu Mayo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Trevally Crudo - Sour Plum, Ginger, Marinated Shiitake</span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The Giraffe Way</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lamb Rack - Kumara, Mint Sauce, Sheep's Milk Yoghurt</span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A Light And Fruitful Finish</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pavlova - Whipped Coconut Cream, Kiwi Frut, Passionfruit, Berry Compote</span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Finale</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">New Zealand Cheese Selection</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDhv4ogS0TkT2hiLiCDb94IN8XH9zAfEU3r_hsqwiVdkub5EZJStGUGf7lQINZ5BISNeeWXb7OeqC4oSCBXs5D12-RBqSoBpbETwNHXGSbByLYbbA92ARYUbVt8NYcfRXIHCBQRnqBRs/s1600/DSC00347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDhv4ogS0TkT2hiLiCDb94IN8XH9zAfEU3r_hsqwiVdkub5EZJStGUGf7lQINZ5BISNeeWXb7OeqC4oSCBXs5D12-RBqSoBpbETwNHXGSbByLYbbA92ARYUbVt8NYcfRXIHCBQRnqBRs/s640/DSC00347.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Table friends Philip and Christine Clark IWFS Devonshire</i></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz9n4-aDeIXe6bPSOddqWM24fZ-HIZNYvQwZ0eNO3on5J3CAcnK_pKvz9lahxyv4s5MIFa725Z1Xo9A8VSOu4Oa3HqdCJH8d1CK3t_mqbNM9qMwEeu5foOQ_5oXHNXvh8SbkmvWDR2Kg/s1600/DSC00356.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPz9n4-aDeIXe6bPSOddqWM24fZ-HIZNYvQwZ0eNO3on5J3CAcnK_pKvz9lahxyv4s5MIFa725Z1Xo9A8VSOu4Oa3HqdCJH8d1CK3t_mqbNM9qMwEeu5foOQ_5oXHNXvh8SbkmvWDR2Kg/s400/DSC00356.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWl7et5zbuQQEYHOcuUN6tiST-y5fbDxRFL-lvOHmpDJ6KqE8ApKqdnSXS8Edc1vxfCQtD1bXPbx9DFd9OAu15Avg2m0Xuhu7Bpa_YO8TqXrb182Mk6WdW2_vXzL58od2hWUZOnsshI4/s1600/DSC00348.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWl7et5zbuQQEYHOcuUN6tiST-y5fbDxRFL-lvOHmpDJ6KqE8ApKqdnSXS8Edc1vxfCQtD1bXPbx9DFd9OAu15Avg2m0Xuhu7Bpa_YO8TqXrb182Mk6WdW2_vXzL58od2hWUZOnsshI4/s400/DSC00348.JPG" width="300" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The ever smiling Lydia from IWFS Western Australia</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Our Lady of the Wines. And Food.</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">PRESIDENT'S ROUND TABLE</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">By the time lunch had finished, the sun had put its hat back on and was beaming brilliantly on the now sated pilgrims. It had been somewhere decided that, rather than make the bus wait and pick us up for a fifeen minute drive, a gentle ten minute stroll from the Giraffe across the road and up along Albert Street might be a better option. And so it proved - nothing like a short wander to walk off some of the lunch. A range of tour options had been scheduled for the pilgrims, whilst an informal meeting was in store for the various IWFS Branch Presidents to discuss upcoming events and basically keep each other on the same pages as to general APZ matters. I had shoehorned myself into this meeting on the possibility I would be handling APZ Newsletters in the future and thus needed to be in the know. This possibility quickly became an assertion as the meeting got underway. Most of the discussion concerned new Website, upcoming Festivals and getting new branches up and running. It was a good insight into how the IWFS meetings run - little different from most other meetings across the globe...</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">GALA DINNER, STAMFORD PLAZA HOTEL</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Getting back to the room after the roundtable at about 4.45pm, I opted for a quick nap whilst Mossie fiddled with things Internet. Around about 6pm I figured to start to get ready for dinner so as to get out ahead of Mossie's way. Shower, shave and on with the Tuxedo, Black Tie and Medallion and down to the Ballroom where the fizz had already started popping and the handphones were gaily snapping anyone who was happy to be snapped. I always seem to get variable results on the Samsung phone so usually opt for the old and battered Sony DSC-P72, which celebrates its 15th year of photographic service this year. For some reason, the photo quality is good, the colours are vibrant, and with the food dishes I normally get a result. Excellent lens - don't make them like this any more.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS KL Dr Jagjit Singh with IWFS WA Gloria Kunzmann</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I think I have said elsewhere that I am not massively comfortable with the early evening schmoozing; I need a couple of sherbets to loosen up and get in the flow. The brain somehow does not fire on all six without some joyjuice in the system. Just can't seem to keep the conversation flowing in this early schmooze… </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Happy IWFS people at Lucky Table 8</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The fizz should have been good - Deutz as I recall - but for some reason it was not as I'd had elsewhere. This one felt… a bit metallic and thin. A lot of cream in the mouth and not really pleasant. I thought it might be the glass, but a refill in a fresh glass felt the same. Perhaps I was still hung over from lunch and not really in the mood to get fizzed up. But certainly not a patch on the Quartz Reef we had the previous night at the Sails. I parked my glass somewhere and snuck into the Ballroom to get some pre dinner snaps and scout out the tables and park the notebook. I then snuck back out and hid in the bathroom for ten minutes, more to avoid having to schmooze and drink the fizz than anything. Antisocial? Maybe… possibly just painfully shy without a belt of the booze. Think my dad was the same…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I emerged just in time to be one of the last through the door and plonked myself in my appointed seat. I would be sitting with Sunny and Boots from the Philippines, Michael and Grace from Perth and Rajan and Stephanie from KL. Good company all round. Couple of early speeches and then it was heads down into the food.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The starter chicken seemed to have a lot of salt to my tongue and I think I left it as a result. The rest of the dish was fine - tomato was crisp and crunchy whilst the orange and avocado combo worked strangely well together with its citrus tang and creamy gunk. The watercress lent a good vegetal bite and the ensemble fit together nicely. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was being paired with a 2018 Pinot Gris which was frisky, with large gooseberry and fresh grass on the nose. I got peach and apricot with some spice and a pepper note in the mouth, and a cool clean finish with fair length. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS Hong Kong President Karen Leung receiving the<br />Hong Kong Charter from APZ President Yvonne Wallis</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Matchwise, it didn't quite work for me. The chicken texture pretty much neutralised the fruit and lightness of the PG whilst the salt just made you want to drink more. Which we did. It was a lovely wine to drink, and drink it our table did - many refills were requested and answered. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At this point there were more speeches and a presentation of medallions of various calibre. Pretty much the whole delegation from Kuala Lumpur got the White Medal of Commendation (including your scribe - ahem) whilst Kuala Lumpur's Dr Rajan and Victoria's Amber Dowling got an Andre Simon Bronze each. We all had two medallions around our necks and they were constantly clinking each other for the rest of the night - no one told us we could take the old one off… We also got some detail of a superbranch being formed in Hong Kong along with an AGM Festival to be held there around October 2020. Hong Kong's President Karen Leung received the Charter from IWFS APZ President and Global Ambassador Yvonne Wallis. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Chicken entree</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then it was back to the food. The Artichoke was okay, but more texture than anything else. It certainly needed the nuts and herbs to bring some oomph to the dish. Some of what appeared to be olive oil and the lemon helped give the thing some sass, though I could not find much in the way of manuka honey. The Nautilus Sauvignon Blanc with which it was being paired again did not work for me. I felt the dish fired up the wine's already firm acidity whilst the lemon pretty much cooked what little there was of the wine's fruit. Compared with the Nautilus Albarinho we had had at our lunch earler, this was a poor relation - somehow ordinary and lacking finesse when compared. We were still asking for and getting the Pinot Gris which seemed to get better through the night and down the glass and without the need for food. Would make for a very good aperitif. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Merlot came out ahead of the food. Surprisingly full bodied, young, black pepper and smoke on the nose, tree bark, forest fruit and chewy boysenberry. Fair finish, quite a silky mouthfeel. But with a slight leaning toward firm in the balance.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am starting think that Chef has a heavy hand with the salt shaker because it was all over the beef ribs dish like a rash. In the vegetables, in the jus, in the beef itself - massive salt attack. I managed to scrape some of the outside jus off the ribs to reveal a rib of great tenderness, texture and taste. In this regard, it was excellent, perfectly cooked, melt in the mouth meat. I just could not eat the outside - total gaaaaaack… I recognise my tolerance for salt is low and no-one on the table made much mention of it. But a few post dinner conversations suggested I was not alone in my concern at the levels of salt. And you can't really send it back - well, not in a hotel anyway - you just have to leave it and hope that chef and maitre 'd get the message when the staff bring all the full plates back to the bin. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS KL Brian McIntyre receiving the White Medal of Commendation<br />with IWFS KL President May Peng and APZ Chairman James Lin</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have no note on the match with the wine. Looking back, I don't recall the Merlot being particularly spectacular; whatever, the salt would have killed it. I recall we called for more, though I also seem to recall leaving it in the glass and sticking with the Pinot Gris. I am not a great Merlot fan at the best of times, so I will defer any judgement to others. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS KL Dr Rajan receiving the Andre Simon Bronze<br />with IWFS President Yvonne Wallis and <br />IWFS APZ Chairman James Lin</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Cheese and Petits Fours came out together on a kind of High Tea plate. It all got eaten so I guess it was good. Though I do recall scarfing much of it. Perhaps I needed carbo after the salt assault of the previous dishes. The two dessert wines accompanying were hugely different in tastes and textures. The Brancott is a Late Harvest Marlborough Sauvignon Blanc where (according to the website) "apricot, orange peel and honey aromas abound. Tropical fruit and fresh herbal notes are underpinned by a rich and complex palate with good length and finish." It drank very nicely, and indeed went strangely well with the cheese given its Sauvignon Blanc content. Quite a light dessert wine, if there is such a thing. Not entirely sure it works, but kudos to Brancott for giving it a go. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Marzemino I found to be a bit… weird. Hailing from Italy's Trentino/Alto Adige region, Marzemino is a varietal rarely found elsewhere in the world. But it grows in Hawke’s Bay, where (according to the Church Road website) the varietal "produces deeply coloured, plummy red wines with supple tannins and fragrant floral notes accompanied by a rustic, savoury element lending the wine a distinctly Italian feel that works so well with food. Deep colour, with sweet plum and berry fruit, floral aromas and cardamom notes. Rustic and earthy, the palate is medium bodied with a gentle textured, approachable and slightly savoury tannin structure. The wine matches well with braised meat dishes (Osso Bucco, beef cheeks or lamb shanks) and also works with cheese based pasta dishes, cured meats, olives and some cheeses." </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS Victoria's Amber Dowling receiving the <br />Andre Simon Bronze</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said, I didn't get it. Perhaps it was because it came out with the Brancott Late Harvest and looking to follow one with the other was never going to work. At least not with the dessert. Cheese is traditionally supposed to help wines that are a bit fierce in the bottle. Didn't help me too much here, sad to say. Will have to try this one in different circumstances - maybe a full bodied pasta ragout with lashings of parmesan cheese. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There were a couple more speeches during which Auckland's Rowan received the Blue Medal of Recognition and Amber was given a case of wine by Rowan (which I decided to take from her and park it at the table - no way could anyone manage holding a heavy case of booze to get it off the stage without some help). I was asked to give a song or two and then pretty much <i>en masse</i> all the pilgrims made for the exits. It was quite bizarre - one minute they were all sitting enjoying the night and the next 50% of them were gone. I guess I have a gift for clearing a room... The diehards stayed on to help tuck away any remaining booze for a while, and there was a threat to move on elsewhere to continue the party. I opted against and quietly slunk off to the room after a few good nights on the way. There was to be a 10am AGM on the morrow and I did not feel like drifting through it with too much of a muzzy head. Divested the Tux, climbed into bed, chatted with Mossie about the night and drifted off to sleep. It had been a good day. Hopeful tomorrow would be too.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I<b>WFS APZ Gala Dinner</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">House Smoked Waitoa Free Range Chicken, Avocado Puree, Heirloom Tomatoes, Navel Orange and Watercress Salad</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2018 Triplebank Pinot Gris, Marlborough NZ</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grilled Artichokes, Preserved Lemon, Roasted Almonds, Manuka Honey Dressing</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2017 Nautilus Sauvignon Blanc, Marlborough NZ</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Six Hours Braised Awhi Farm Aged Beef Short Rib, Warm Lengil Ragout, Zucchini Ribbons and Horseradish Cream</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2016 Church Road McDonald Merlot, Hawkes Bay, NZ</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Brancott Estate Letter Series Dessert Wine</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Church Road Marzemino, Hawkes Bay NZ</span></i><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS Kuala Lumpur Tze Wan and Hansruedi Frutiger</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS Perth - Michael and Grace Tamburri</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Newly gonged Amber receiving a Thank You from newly gonged Rowan Moss</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to_22.html">This way to Day Three>>></a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to.html">Back to Day One<<<<</a></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-16080087159025467162019-04-19T01:28:00.000-07:002019-04-28T19:25:15.889-07:00IWFS Auckland Festival March 8th to 10th 2019 - Day One<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>International Wine and Food Society Asia Pacific</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Auckland Festival March 8th to 10th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A recollection and remembrance of eats, drinks, sights, sounds, and people from across the event. Organised by IWFS New Zealand, it brought members from all across the world to enjoy the food and wines of the country. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span class="s1">Day One - </span>Friday 8th March 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The faithful would be flying back to Auckland from Napier today and checking into the Stamford, so I figured to maybe try to get ahead of them and go straight there from the Shakespeare. So I showered before making a quick breakfast sandwich of ham, cheese and bread from the remnants of the previous day (which had got parked in the room's fridge) and with some Cafe 21 instant coffee with water boiled in the kettle, it was the breakfast of champions. Little had been unpacked and the undershirt had dried nicely (having been washed the previous night and draped across the shower door under the heat of the ceiling light) so it was on with a new pair of Watson's disposable undies, yesterdays clothes, and down and out into the…</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">grey. Vast contrast from the previous time in New Zealand - my first day in Auckland promised little but rain. Albert Street was undergoing massive roadworks to cater to an underground railway line, and was pretty impassable. Traffic was down to one lane either way, with a fair number of roads streaming into it. There were some occasional road crossings, and I scooted across one and pretty much straight into the welcoming doors of the Stamford.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had little hope that any rooms would be ready and had figured to just leave the bags with the concierge and head out into town. So I was pleasantly surprised when they said a room was indeed ready and thank you for your credit card and here is the key, have a nice day. Joy would quickly turn to frustration as on entry to the room it was clear that someone had stayed there and the room had not been refreshed. I called one of the housekeeping who was doing the room next door and she spoke with front desk who called me back to the lobby to quickly (well, a bit slowly, actually - took some time trying to find a room that was equally ready) locate an alternative (room 423) which would prove more made up. Nice room, well lit and with a superb view of the Sky Tower and the roadworks. Though it differed from the previous room in that it had a twin Queen rather than the singles as requested. I did not fancy doing a Twin Queen with the Mossie, so I called housekeeping who advised that it was not a problem and would be attended to. So. Sufficiently assured, I dumped the bags, hung up what needed hanging in the wardrobe, lightened the backpack load by removing the presently unnecessary books and papers, and headed out into the rain. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though not before sighting some of the IWFS faithful who had come the previous night from elsewhere in the world. We exchanged morning greetings, caught up a little, shared plans for the day and struck out on our various separate ways. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I always carry a light raincoat that packs up into the size of a hotdog bun in the backpack along with an umbrella. These prove invaluable on days like this when the rain is incessant but you have to walk through it because it is the only free day you might have in the city. Turning right out of the hotel and right and right again brought me to Queen Street, the main shopping thoroughfare of the city. I could see lots of designer style shops across the busy road and a kind of semi pedestrianised area. My plan was to walk to where the Airport Express office was located and get some firm detail as to how to catch the bus; I did not feel like trundling my soon to be 27kg case all the way along and up this road to get there if this was the only bus stop. And it was a good thirty minute walk to get there. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tiffany's - not the place for Breakfast</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Airport Express office would prove a thin and narrow strip of space between two buildings along which were parked some seats and a stewardess kind of person giving out information. Seems the Airport Express makes a number of stops along Queen Street and I could just stick out my arm and it would stop to let me board. And I could pay the driver in cash. Where were the stops? Here you go, sir - I've marked a couple on the map here that you can probably use. Where are you staying? Stamford Plaza. Then either this one or this one. Brilliant - many thanks! You're welcome sir. Have a good day, yeah?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So… that was done. What now? Maybe cut back across some of the cross streets to see what was there to see and head back to the hotel for a warming coffee and finish off the ham and cheese. I had spotted a Countdown Supermarket earlier the previous day along one of the cross streets and figured to try and find it again to secure a cheaper than restaurant lunch. Didn't happen - it was only visible from either Albert Street or Queen Street - further along streets were behind a hill in the road. Not to worry - there was always the fish and chips in the Shakespeare.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It is very pleasant to amble the streets of a new city, digging the buildings, watching the people, seeing the massive number of panhandlers and seemingly homeless dotting the streets. I saw one tent pitched between a tree and a bus stop which seemed pretty permanent, and in which lay a crusty tattoo strewn female and the inevitable dog just wasting the rainy day away. Seemed to be a lot of Maori types on the streets. But not drunk or high or wasted - these were seemingly well fed (though occasionally barefoot which I was later advised is often cultural) and healthy. Popped into a liquor store to get a handle on varieties and prices. Yep… ethnic Indian friend behind the counter.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Across the road from the liquor store was a music store. I always like to pop in and ogle the guitars and gadgets, even though I am way past playing live gigs - too much gear to hump up and down stairs from the car. Though I did get tempted by a cracking little PA system that looked eminently portable and breaking neither back nor wallet. It had a fair bit of poke for something so small and would clearly do small venues a treat. But then reality kicked back in; how to get this puppy back to Malaysia? Voltage and power issues? Nah... let it go. Stick with your songwriting and recording. But it is still nice to dream. And I will still keep visiting the music stores.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Music Planet</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">325 Queen Street</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Auckland City</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">www.musicplanet.co.nz</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This side of Auckland could have come straight from the Mamas and Papas song "California Dreaming" because all the leaves were brown and the sky was grey and I was out for a walk on what clearly felt like a winters day. And I stopped into a church.... along the way. Apparently it was the St Matthews (though I could not see any signboard due to the rain - I got told the day after by the bus driver lady) and a pretty church with a spire and lots of parking space. It being a Friday, there was not much business being done there, but it was open and was a sit down respite from the rain so in I went. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Can't say that I am a hugely spiritual being, though the spirit does move occasionally. And for the memory of both my parents (pretty secular) and auntie and uncle (who were lifelong followers of the catholic faith) I will look to light a candle to their memory. I have a friend who travels the world seeking out its churches and says a prayer of thanks in each of them for his joy and privilege of being able to travel. This one had no candles. It had a couple of offertory boxes so I popped in a couple of shillings to hopefully do the job. If you're listening God…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The streets on this side of the town were not offering much in the way of diversion, so I found myself back at the Stamford at around noon. I had earlier messaged my roommate to be Mossie of the room number and got a signal that he was <i>en route</i> to his lunch and would arrive at around 3pm. I finished off the remains of the bread and ham and a packet of potato chips and waited for inspiration as to how to spend the next few hours pending his arrival. At least I knew how to spend the initial time - chasing housekeeping to convert the twin bed into two singles. A call quickly brought someone to inspect and fifteen minutes later a rugby looking type chap of Maori descent was in the room ripping the twin into two and bedding them up a treat. My saviour. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">During the wait for the de-twinning, I had resolved to visit the wine store recommended by Doc Wine to see what lovelies could be secured for souveniring back to Malaysia. The store was named Glengarry and a quick Google Map search located one at fifteen minute distance by foot. It was actually further along on one of the side streets I had earlier taken. I figured I could do it and get back in time to let Mossie into the room, so once more out I ventured </span><span style="font-family: "arial" , "helvetica" , sans-serif;">into the rain in search of the booze. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Glengarry has a very good selection from around the world, though naturally their New Zealand choices take pride of place. And there is one heck of a selection from all the regions on show. I spent a very pleasant hour ogling the lovelies, though as usual not really knowing which ones were better. Both Doc Wine and our usual Dear Leader had recommended some labels and wineries of note to check out. I found a couple of them and picked up three lovelies for the home return. Not cheap - about NZD50 each on average. Hope they are good. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View from the Stamford Plaza Bar</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was a downhill trek to get to the Glengarry and a slow uphill return sufficiently laden with the treasure. But slowly by slowly does the trick and soon I was back at the Stamford. And there to meet me was Mossie, happily chatting to one of the faithful and having parked his case outside the hotel room door pending my return. I passed him the second door key, we both went up together, got his case into the room, and relaxed and chatted about our respective days. We then drifted into the free wifi before I decided to get ready and out of his way ahead of the evening's food adventure. This was to be at the Sails Restaurant in the Westhaven district of Auckland. The blurb told that Sails is "<span class="s2">an iconic restaurant overlooking Westhaven Marina (which) has gained a reputation as one of the top restaurants in New Zealand using the freshest produce from the land and the sea." We would also be treated to a Maori welcome performed by the Auckland Museum Maori Entertainment Group. Of course. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Young boy - great interpretations <br />of classic songs</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Given my traumatic experience with the unmade room earlier in the day, I had been gifted with a drinks voucher to be used on the day. Which partly explained my reason for getting ready a bit earlier than necessary. I opted for a draft Monteith IPA from the tap and nursed it at the bar whilst listening to a guitarist and singer perform some well constructed acoustic versions of some classic songs. There was a brilliant quirky version of Van Halen's "Jump" which I would guess that most of the audience probably did not recognise let alone get what this guy was doing with it. It was excellent, more so for being unexpected in this kind of treatment of a classic tune. Didn't catch the guitar player's name. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I started to see a number of the Faithful beginning to lurk around the doorway and figured to amble over and say a few hellos. I am not very good at this kind of cold start; always better with a couple of bubbles under the belt before attempting the schmooze. So I perambulated a bit trying to stay out of the main and lurk on the sides pending the arrival of the buses that would take us to dinner.</span><br />
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<b style="font-family: arial, helvetica, sans-serif;">OPENING DINNER AT SAILS RESTAURANT, WESTHAVEN </b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Welcome to Sails!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus was scheduled for a 6.15pm sharp away from the Stamford to get across town. There were two buses to take the seventy of us to the Sails. I clambered aboard the first one and made my way straight to the back, saying "hail and well met" to many familiar faces along the two sides. The back seat saw me sat next to APZ Chairman and old compadre from previous boozies James Lin from Taiwan and for a while we chit chatted about my helping out with the website. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Albert Street roadworks coupled with cars joining it from both sidestreets and a massive multistorey carpark emptying out at peak time meant that the passage that had earlier taken me five minutes to walk took 30 for the bus to negotiate. Madness traffic. Took us only about 15 to get from the end of Albert Street to our Sails halfway across the town and on the Marina. It was still light when we arrived and disembarked the bus. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Condensed from the Website: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Situated in the heart of Westhaven Marina (the Southern Hemisphere’s largest marina), Sails has been the preferred venue for impressive functions for three decades. Few outlooks capture the essence of a city better than the view of Auckland from Sails Restaurant. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View across the Harbour</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Part of this is the restaurant's careful design - Sails Restaurant is one large open plan room with high studs, plush décor, and a covered portico entrance. Sails offers every table an uninterrupted view over a sea of yacht masts (the "City of Sails") across to the Auckland Harbour Bridge, North Head and Rangitoto Island.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bought over by Valerie and Philip Littlejohn circa 1998, the restaurant continues to be operated by Valerie with son Bart along with a dedicated team of hospitality professionals who have worked with them for well over a decade. These include Maitre D' Gerard Mooney, Sommelier Dean Larkin and Michelin trained chef Jeff Scott Foster who has worked under such luminaries as Marco Pierre White, Anthony Worrall Thompson, Gordon Ramsay, Albert Roux and Michael Roux Jr. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The excellent Quartz Reef Sparkler</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We knew we were a bit late so everyone quickly grabbed a glass of the fizz and got settled. There seemed to be a "hello, good you're all here, let's sit down and let the show get underway" vibe from the staff. Which it did, quite quickly - I think the group had been hanging around waiting for us to overmaster the Albert Street Traffic and wanted to get home. Of course. They started the show, despite the fact that not all the Faithful had arrived - their bus must have took a bit longer. But they all snuck in during some particularly raucous number by the band ten minutes into the show so no-one really noticed. And once you have a glass in the hand, no one really cares, eh?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wish I could say I remembered and enjoyed what the Auckland Museum Maori Entertainment Group did, but there is an inner Philistine that doesn't desperately care about indigenous culture and its perpetuation which takes control and my mind and eyes begin to wander. It's a bugger… I know I should be engaged and absorbed with people's dedication to maintaining the bonds created with the elements and the spirits that pervade them and preserving the cultural connections with the land and the past… but it just.. always... leaves me cold. Everwhere - India, Thailand, all across South America... nothing clicks. Not to say that it was not well executed - far from it. The group performed songs in perfect harmonies (though one friend thought one song sounded extremely close to Old McDonald Had A Farm with a lot of Eee Eye Eee Eye Owe), the costumes looked authentic, the cheery way in which the band kept the show rolling, the audience participation in some cultural rhythmic performance using a ball on a bit of string - all made for a good fun entree to the evening. It was when one of the friends noticed that one of the performers had what looked like bunny ears that I totally lost it - the thought that Maori had pre dated Hugh Hefner with bunny girls severely tickled the rib. My culture is the city and the collective head bang rock music forged there in the 1970s. It is what I grew up with, it is what I know. Maybe we should do cultural exchange? I bring my music and sing and air guitar my head off. Maybe not...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Auckland Museum Maori Entertainment Group. Spot the bunny ears...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After closing with a very good but somewhat aggressive Haka, there was a short welcome speech by Festival Organiser Rowan Moss (mostly about the Foxes Island Wines that we would be drinking with the dinner) which was followed by a somewhat longer one from IWFS International Management Council (ICM) Chairman Andrew Jones. He spoke to commend the long serving IWFS Auckland members and how much he had enjoyed the pre tour through Napier and how miffed he was that he could not join the Post tour. He had to fly back to (I think) The Caymans for something. Man, that sounds like a long flight… </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Table setting at Sails</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The name of the fizz we were still enjoying was Quartz Reef from the warm Bendigo region in Central Otaga (which Doc Jag would later find in a wine store in Auckland). Nicely light with lots of bread on the nose, dry and crisp mouthfeel, lovely balance with a sense of oats on the long lingering finish. Very nice drop which got sweet on the nose later in the glass. Kept calling for refills which did not go ignored. Foxes Island Winemaker John Belsham got up to talk briefly about the wines and the explosion of the food and wine culture across a single generation. As he did so, a wonderful aroma of baked bread and Rosemary wafted through the room, which underscored his comments perfectly. During a post speech question, I thought I heard someone question him with "Do you use Pork?" when it was in fact Cork. Getting deaf - there you go. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The starter Ceviche was being paired with a 2010 Sauvignon Blanc, which was lovely and reminiscent of similar stuff produced by Smith Haut Laffite in Bordeaux. Not much on the nose but with that sweet/sour oaky ripe persimmon mouth full of unctuous honey style stewed apple and a lingering though ticklish finish. Very tasty drop. Again requests for refills did not go unheeded. I like this place. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Ceviche would be some snapper and a prawn cooked in lime juice and topped with what tasted like coconut milk and red pops of pomegranate seed sprinkled thereon. This was a textural and taste delight, with the limed fish blending nicely with the sleek white milk and crunching shallots and the Japonica giving a cute vegetal pop. Seems the Japonica grows pretty wild across New Zealand in abandoned gardens. Somewhere in all of this, I got a hit of Blue Cheese which was lovely with the wine. A very well constructed dish. Total wicked.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Hansruedi and May Peng from IWFS Kuala Lumpur</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The match was… okay, I guess. The food seemed to give a sourish Jackfruit feel, maybe as a result of the coconut milk creamily cutting the acidity. Little bit of stonefruit seemed to come through. Left with a feeling that something younger might have dealt with the dominant coconut milk a bit better, possibly a crisp Pinot Gris. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Sails interior</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I noticed that there was little in the way of "ladies first" in terms of being served - speed seemed more of the essence to load the tables and get back to the kitchen for the next round. Fair enough. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The unbelievable Lamb - wicked good</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My note for the lamb is one word - unbelievable. Why? Because it was just that - tender, full of taste and served with some stunning jus which, combined with the labneh (yoghurt) and the eggplant and peas produced a taste and texture bordering on the sublime. The peas gave a vegetal crack and the eggplant lent a genius smooth gunk texture to produce an ensemble that was packed with layers of taste and complemented the lamb perfectly. Great textures, some good sass from the jus and labneh - excellent. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dessert</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Pinot with which it was being paired had a pepper and cherry nose and for me a waft of menthol. Lot of fruit in the mouth, good texture and feel, structured with a clean finish. Tasting pretty much like the Pinots I was tasting the previous week in Marlborough. Very clean and clear, very drinkable, very NZ Pinot - though for me not a great deal to really distinguish it from others drunk elsewhere. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jag and Dr Rajan and Jaya and Tze Wan from IWFS Kuala Lumpur</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was sat with Dr Jag and Dr Malkit and new friend and IWFS Auckland new recruit Kimberley and across from John and Libby from Niagara in Canada. All seemed most convivial and many "cheers" and glass clinks took place as we got ready for our evening fo wine and food.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One of the rescued Sauvignon Blancs</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">APZ Chairman James gave a thank you speech in which he talked about enjoying New Zealand having a very special story of wine, food, geography and culture and is a destination which needed to be shared and repeated. IWFS IMC Honorary President Dave Felton got up to say thank you to all the organisers of the event. By this point everyone was happily chatting across tables and speakers and calling for more wine. We had demolished the red but lots of SB white was available. So May and I went to the bar and naturally availed ourselves of a bottle or two from the stash and souvenired them to our respective tables. This one was belter, singing with minerality and apricots and smelling of mussels. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Andrew Jones got up again to declare the SB "an absolute revelation" and that the Pinot nose was "tremendous" and the wine was "fully matured". Both are 2010 which our IWFS Vintage card gives as a 7 pointer (best). I regret that I have no notes; the wine was impacting and the craiche at the table was taking over. Though strangely I have a proxy note about the dessert which was apparently excellent. I do normally take a creme brulee but on this occasion still felt a bit thirsty so went off in search of more wine and found some Pinot which had clearly evaded the thirsty hordes. I also hoovered the remains of the Late Harvest Riesling dessert left on the table by some of the pilgrims which was all honeycomb and honey. I do abhor seeing good booze going to waste and this was wicked good stuff. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS WA President Michael Tamburri with IWFS ICM Chairman Andrew Jones</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And then it was over. People started making their ways to the buses, some more slowly and carefully than others. I think I was one of the last of the diehards to leave. It was one of those dinners you didn't want to end - fantastic good, some superb wines and great, great company. It was a shorter ride back to the hotel than the one that brought us here. I got to the room first with Mossie about ten minutes behind which meant I was well bedded. I hadn't shared a room with anyone other than the Lenglui for quite a few years (the last one would have been a hostel in Buenos Aires in 2009) so I figured would be interesting to see how this would turn out. Stay tuned for the outcome…</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS World Committee Dave Felton</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Sails Restaurant</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Address: 103-113 Westhaven Drive</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Westhaven Marina, </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Auckland 1144, New Zealand</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">website: https://www.sailsrestaurant.co.nz/</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Phone: +64 9-378 9890</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ceviche, Lemon, coconut, chili, cured Shallot, Pomegranate, Japonica Leaves</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foxes Island 2010 Estate Sauvignon Blanc - Library Release - "A fine,cellar aged Sauvignon Blanc, beautifully refined and textured."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hawkes Bay Lamb, Eggplant Puree, Minted Peas, Labneh, Cumin Salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foxes Island 2010 Estate Pinot Noir - "Powerful, elegant and seductive, subtle and savoury flavours."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foxes Island Estate Noble Riesling 2015 - "A Rich, concentrated dessert wine with strong honeycomb, apricot, peach and a suggestion of lime zest."</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5G62jfKobKUD-oTK1W_3lFMua04Yt5e8E4TeLspbUVwMs5H3wxTE-d2kYzBSjZceT64hErtNHDMh1FgE5hT16U0_uWPYcI9fg6aVMsAAbcJa7e5LqaDzkiVuw83iutd9R4N7DdjfN990/s1600/IMG_7430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5G62jfKobKUD-oTK1W_3lFMua04Yt5e8E4TeLspbUVwMs5H3wxTE-d2kYzBSjZceT64hErtNHDMh1FgE5hT16U0_uWPYcI9fg6aVMsAAbcJa7e5LqaDzkiVuw83iutd9R4N7DdjfN990/s640/IMG_7430.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Scribe and his manager. Yes.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to_19.html">This way to Day Two>>></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-prologue-and-pre.html">Back to Prologue and Pre Day<<<</a></span><br />
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-82435828362434943572019-04-19T00:47:00.000-07:002019-04-24T19:45:04.982-07:00IWFS Auckland Festival - Prologue and Pre Event<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>International Wine and Food Society Asia Pacific</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Auckland Festival March 8th to 10th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A recollection and remembrance of eats, drinks, sights, sounds, and people from across the event. Organised by IWFS New Zealand, it brought members from all across the world to enjoy the food and wines of the country. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Prologue</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This one had been a long time coming. New Zealand has been a bucket list destination of mine for many years and when the IWFS announced there would be an event happening, I was pretty much first in the queue. Did NOT want to pass up or miss this one. Lenglui was not so enthralled, given the suspected absence of shopping and the fear of deciding how to amuse onseself in a nation that allegedly closed at 5pm and all weekend (actually, not wrong here, though the cities stay open a little longer…). So it would be a solo trip for me to fulfil and honour the bucket. I paid the money and waited for the calendar to tick down.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">March 8th dinner was to be the official start of this IWFS Asia Pacific Zone AGM Festival in Auckland New Zealand. In this, some of the faithful had embarked on a Pre-Festival Tour in Napier and had gone lurking and plonking around the Hawkes Bay Wine Region and sampling the wares. Seems they had departed Auckland on a chartered flight to Napier on the Monday morning and enjoyed a tour of the art deco infused ambience of the town before checking into the Crown Hotel ahead of dinner at Terroir at the Craggy Range winery in the shadow of the Te Mata mountain. Second day saw everyone up for a morning tasting at Brookfields (Hawke's Bay oldest boutique winery founded in 1937) before lunch and tasting at Black Barn Vineyard with winemaker Dave McKee. Then it was sfternoon tasting at Te Mata Estate followed by dinner at the birthplace of New Zealand wine, Mission Estate. And Day Three saw the faithful opening the day with a post breakfast tasting at Trinity Hill with lunch at Kidnapper Cliffs and reserve Syrahs at Ashridge Wines to follow before resting up ahead of the closing dinner at Church Road. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It looked a very good Pre Tour but in the end I opted against. I have a cousin living in a place called Hawera in the south of the North Island and naturally wanted to spend time with her and meet up with nephews and nieces and let them see their mad wine guzzling and rock singing uncle. They were all very sweet and welcoming and gracious to me. And had some good bonding time with long lost family. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And prior to this, I had decided to spend four days in Marlborough Country sampling the whites and reds of this delightful region. Most of my daily drinking whites come from Marlborough so this was a bucket list item that is now fully bucketed. Though I would love to return at some time - magnificent wines and fabulous weather and food. Hope to write it all up after I finish off the IWFS stuff. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So the entire tour was an initial four nights in Marlborough followed with an overnight in Wellington, then a five hour busride to spend three nights in Hawera then a final ten hour busride for four nights in Auckland. Shoutout to the New Zealand Intercity Bus service - very clean and comfortable, mostly well timed pee stops, mostly friendly drivers - and some amazing bargains. I had booked both rides around November 2018 through the website and initially thought there was some mistake - it was coming back with a shopping cart saying NZD1 for the trip and NZD3.95 for the website tax. But then I read further and saw that the Bus Service offers at least one seat per journey for NZD1. I went back to the shopping cart, booked the Wellington to Hawera bus for the dollar and… boom. Done. I tried the same with the Hawera to Auckland bus and… boom. Result. So my entire bus costs were NZD10 to get from Wellington to Auckland via Hawera. Unbelievable. I did make one mistake in not booking a bus from Blenheim to Picton to get the Picton Ferry to Wellington. When I later went back to book there were no bus seats available at all. Cost me NZD80 for a van shuttle. Lesson - book buses in NZ early. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pre Event - March 7th 2019</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This section begins on the morning of the 7th with me embarking on a ten hour bus ride from my cousin's home town of Hawera with a change at Whanganui for a marathon journey through the spine of the North island to Auckland. My main concern was how was my bladder going to negotiate what would be minimal stops on the road. And I had researched that the Intercity buses had no onboard toilet. The answer? Drink less - sips rather than guzzles from the water bottle. And go immediately on the bus stopping and, if time, again before the off. I had also prepared a small diaper for drips and splashes which thankfully went un-needed. The toilet stops were sufficient, but only just - one was a three hour stint on the road. But it was a long drive, staring out the window at the initially majestic but subsequently undulating green and dusty scenery. And stopping at towns you'd never heard of before and probably would never see again but coming to realize that people spend their entire lives in isolated places like this. And with names like Taumaranui, Te Kuiti, Waitomo Caves Otorohanga - pretty, but isolated. The bus is often the only way in or out and the people seem to use it often to overnight visit friends and families in other towns before returning the long way home. Different life, eh? Maybe they fight for the one dollar trip...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And every town and village seemed to have a small well tended cemetery just outside the limits, where loved ones rested well in their peace. These were all bright and flower laden places, resplendent and seemingly alive in the green surroundings and blazing blue skies. We all have our dead, and the consistent vibrancy and brightness of the cemeteries clearly showed they were indeed remembered. Nice insight into the character of the people living outside of the cities. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All the towns had homes that all seemed to be no higher than a single storey, and mostly of wood construction. I initially could not figure this one, but then remembered that New Zealand is volcanic and prone to earthquakes; falling bricks can do more damage than wood, though neither is to be welcomed. My cousin shared that she had recently been to Christchurch and it was desperate; the town still coming to terms with two Richter scale monsters in recent years and trying to rebuild. And I think I felt a tremor early that morning, about 7am and awake in bed. It was that kind of rumble you get when a big 16 wheeler bounces on the road outside the office, though this one was a four point burp and a building shaker. And there was no sound of any traffic outside. Definite tremor. Bit scary, too. Though a gentle reminder that if the planet or the universe says that our time is due, then our time is due and best accept it and live each day as a bonus and an opportunity to do some good. Fatalistic? Maybe. Live and let live till we die. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We had a thirty minute beak for lunch somewhere along the road so I had a quick wander along the shops. They all seemed to be manned by people of either oriental or indian descent. This actually reflected Hawera, where many stores also had staff of similar ethnic descent. The hotels and knick knack stores seem to be eminent domain and attract people of such backgrounds from across the globe, keen to establish roots and make some money to send their kids through school and university. I saw it as a kid and growing man in my hometown in Wales and I see a reflection of it here. Economic migrants seeking to improve their lots. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My food for the trip was some ham, potato chips, some Brie and bread rolls along with some Nut and Yoghurt bars sourced from the excellent Countdown supermarket in Hawera. Always feel better to have simple food on the road rather than take the risk of dodgy kitchens with variable hygienic situations. The runs on the road are no fun. The runs ANYWHERE are no fun. And whilst the New Zealand tapwater proved eminently drinkable, I had opted for a big bottle of the carbonated for the journey along with a plastic bottle of tap as reserve. As said, one does not need to guzzle when the pipe is a bit leaky...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus arrived in Auckland around 7.30pm and the driver directed me to where my bed for the night was - a five minute trundle to the Shakespeare Hotel on the Albert Street. I had opted for the Shakey on the Booking.com webbie because of its location (it would be a two minute trundle on the morrow to the Stamford Plaza which was the IWFS Festival Hotel) and the fact that it was half the price of the Stamford. It also had craft beer on tap which I figured to sample and not have to think too much about where the bed was). Check in was simple and someone gave me a hand with the now approximately 22kg bag (souvenirs from Marlborough Wineries) to hump it up two flights of stairs. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I opted to go back down for something to eat and drink and ended up with a magnificent fish and chips dinner and the creamiest pint of Guinness you could want. Getting a 10% discount on all food and drinks also helped to seal the deal. I had started drinking a house brewed beer called "Bastard" which tasted bright and hoppy and slaked the throat wonderfully well (no need now to sip with a toilet in plain sight) but the throat was demanding something more substantial and O the Guinness was perfect. Creamy, thick, rich and dark and sublimely scratching the thirst crackles off the throat and into that oblivion we know as "psssssss….." Total blissful peace with the soul and the world. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Shakespeare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Albert Street</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Auckland New Zealand</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">tel +64 9 373 5396</span><br />
<span style="font-family: arial, helvetica, sans-serif;">email - info @shakespeare.nz</span><br />
<span style="font-family: arial, helvetica, sans-serif;">www.shakespeare.nz</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I climbed the stairs and showered ahead of an excellent night's sleep. The bathroom was clinical and the room was fair sized, though a bit "used" in a clean kind of way. Not too many mod cons here. But hey, you get what you pay for, and it checked the boxes. I saw an Ibis Budget from the window and decided to check price - it came out cheaper than my Shakespeare, though I distinctly recall it was more expensive at the time when I was booking. Guess they couldn't rent the room and were maybe looking to knock it out last minute if they could. Fair enough. But for me, I say too late, old son - you don't show loyal to an Accor member then I go elsewhere. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to.html"><br /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/04/iwfs-auckland-festival-march-8th-to.html">click here for IWFS Auckland Day One>>></a></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-77308183020715762552019-03-26T00:36:00.002-07:002019-03-26T00:43:06.875-07:00IWFS Kuala Lumpur Hong Kong Jolly January 2019 Day Five<div class="p1">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Kuala Lumpur Hong Kong Jolly January 18 - 22 2019 - A recollection of Five Days of Food and Wine in Hong Kong, and how I became a Lap Cheong mule</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Day Five - Tuesday January 22nd</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Woke up to a pretty uneventful but intensely busy morning trying to figure the puzzle that was the packing of all of the Lap Cheong and the other foodie bits. I was concerned at the amount we were to carry. If the cases got scanned, then most if it could get confiscated - pork products coming into Malaysia? Not good methinks. So I stuffed as much as I could in my backpack, which took a lot of the strain out of the cases. All the Yung Kee and all of May's were vacuum packed so it was an easy fit to the backpack. Lenglui was able to pack the Century Eggs into her hand baggage roller. Notwithstanding, both mine and Lenglui's cases had to take one goose each along with the Lap Cheong bought from West Villa Restaurant and bagged in normal plastic. The wines were wrapped in socks and stuffed into the foam wine carriers for extra protection. It was two darn heavy cases at the end. Just as well we were flying MAS with its hugely generous 30kg baggage. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Having solved the packing puzzle, we headed down for a late breakfast and rested up back in the room ahead of our return flight to KL. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We checked out at 10.30 and sat in the Jen reception pending an elevator down one level to where the shuttle bus would stop. We had decided to take an earlier shuttle bus (the 11am) to the Central with a view toward buying some hard to find gin at the airport. The shuttle was quite full and the driver again opted to stack all the luggage in the front bus area; this made for much ease of de-bagging when we arrived at the Central 10 minutes later. Check in at the Central was a breeze - buy your Airport Express tickets in the machine (with group discount again - for four pax total HKD280), go through the barrier to the MAS Counter, check the bags in and stroll back out to the Airport Express train to the airport. Hugely efficient. The airport itself was a bit large and involved a fair walk to get to the immigration. We lost one of the couples on the way, and so it was that four of us parked up in the CP lounge for lunch and bubbles ahead of the afternoon flight home. I have half a memory of being in the lounge a long time ago on a transit flight from USA. Very pleasant, food not bad, though not really able to do it justice so early in the day; could have used an extra hour to have let breakfast settle. So it goes. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The flight was at 15.10 which gave us about an hour to shop the duty free. We found the Duty Zero and snagged a bottle each of Four Pillars Gin (HKD405) and Edinburgh Gin (HKD355) for cash which pricewise seemed fair, all wrapped up in the brown foam protection mesh and plastic bagged before heading off in search of the boarding gate. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Uneventful flight. Ate some food, watched a movie and pretty soon we were belting up to land. Quickly through immigration thanks to a designated MM2H counter and out to the carousels. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And so we came to it - the X-Ray machine at the KLIA and the last hurdle to negotiate before the Airport Limo home. What would happen? Would they be checking all bags coming through as I had previously read? What would they say to all our booze and food? I had visions of being the poster boy for a Lap Cheong mule. Scary. I trundled with trepidation to the duty exit preparing to plead Mat Salleh ignorance...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It became a non-event - there was one guy at the machine who was being selective about who to stop (with an apparent predisposition for cardboard boxes) whilst the rest of us just kept on sailing through. I later wondered whether it was because we had got our bags along with a number of other flights and that 7.10pm was prayer time with a resultant thinning out of staff at the gates. Could be. Whatever, I breathed a massive sigh of relief as the Airport Limo counter came into view. Lenglui went off to return the RoamingMan machine to the counter in Departures and, having bought the Limo ticket, I waited for her to come back near the main exit. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And that was it. Back home for 8.30pm, early supper of a Burger King cheeseburger that Lenglui had picked up at the Airport with a glass of our house red, unpacked for the laundry, parked the food booty in the fridge for distribution and bagging on the morrow, and sleep. My time as a Lap Cheong mule was done. Never again. Well, not on this scale. Maybe one or two packs. But not twenty. And no more goose. Geese. Whatever. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Epilogue</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This had been a brilliant trip of food, wines, friends and general merrymaking. Supremely well organised by the Money and the Bank, it took us on a great ride across their Hong Kong and, thanks to liaison with their IWFS compadres, into places we might otherwise have not got to visit. So many wonderful memories, some of which I have tried to capture in these scribblings. All the restaurants we went to were brilliant - the H Kitchen for its unique style and sense of exclusivity, the Ying Jee for some excellent dim sum, the Boardroom for the booze and farm to plate freshness, the Tycoon Tann for a wonderfully bubbly dim sum lunch, and the Tosca for the view. The IWFS Hong Kong is in process of organising a APZ Festival for November 2020, and hopefully those of us in the IWFS KL will be able to join and maybe return to these places. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong is a hugely vibrant place with a buzz I have not felt for years. My last visit was circa 1995 and I remember getting hugely drunk in some bar and dispensing wisdom to some guy on the verge of leaving his wife and pretty much little else. Oh, there was a walk by the dock where some locals were getting their feng shui and tai chi exercises in. I was the only gwailo and one of the assembled asked me how I knew this place. "Just on a walk from the hotel. Nice place here - feels good." He smiled and outside of a nod goodbye the rest was silence. Sometimes it is good to just follow the sense of the soul and go where the feet of serendipity take you. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But I digress. It has been way too long to have spent away from the place. Yes, it can get expensive and this has probably militated against me going there - hotels, food, all of it can add up and whack this half Scot and half Eng Choon's heart with the costs. But you can save here and there - load up on a good breakfast at the Jen, catch a tram or the subway to Causeway or Kowloon and find the backstreet stalls to snack and feast. But if you are prepared to pay for it, the food can be exceptional, far more so in terms of its intensity and ingredient freshness across all the cuisines we could want to compare. And shut your eyes and devote your savings to the cost of the goose at Kam's Kitchen. One of the tastes of my life, seared into the soul along with the sea bass in pastry at Paul Bocuse in Lyon, the steak at the Extebarri in San Sebastian, and the Bresse Chicken at the Hotel de Ville in Beaune. An absolute and total privilege to have been able to have tasted these things, and so far still with the mobility and appetite to taste more. Roll on the next food adventure! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/02/iwfs-kuala-lumpur-hong-kong-jolly.html">Click here to go back to Day One of the Jolly>>></a></span></div>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-64880927870028712832019-03-26T00:18:00.000-07:002019-03-26T00:42:36.528-07:00IWFS Kuala Lumpur Hong Kong Jolly January 2019 Day Four<div class="p1">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Kuala Lumpur Hong Kong Jolly January 18 - 22 2019 - A recollection of Five Days of Food and Wine in Hong Kong, and how I became a Lap Cheong mule</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Day Four - Monday January 21st</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Many of the Jolliers were making their various ways back to Kuala Lumpur today. Lenglui and I had decided to extend an extra day, with an original plan to take a day trip to Macao. We were dissuaded from this by the Money, who advised that it would take two hours to get there (and back) and would be not highly enjoyable given the preponderance of mainlanders visiting the Island. What about the Ferry? Faster, but still have to put up with many mainlanders. Some more, it now seems that most of the world needs a Visa to visit since it is all part of China. These can be arranged, but the story goes that it is tedious and requires patience and time and as a result better to spend an overnight on Macao rather than go through all the rigmarole just for a day trip. Fair enough. I guess. Maybe next time. Or not. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So... following the now traditional breakfast of scrambled eggs and beans with bread and butter, we all variously lounged and rested up until 11am to get the Hotel Shuttle that would take us the ten minutes drive into Central and the IFC Mall containing shopping delights for everyone by the bucketful. The IFC also houses the Airport Express that can take people direct to the, er, airport and time it so that you can buy your ticket and check your bags, shop and eat in the Mall and then get the lift down to jump the Express and be on your plane and off into the world faster than Superman. Hugely efficient and totally integrated. Very impressed with the system. </span></div>
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</span>Those with luggage saw it parked near the shuttle bus entrance ready to get faster offloaded at the Central. The rest of us gazed out of the windows at the water and the traffic and eventually got down and headed into the bright and airy Mall. Floors and floors of stores of mostly globally known brand names of various calibre. And buzzing - people moving quite quickly through the floors with roller bags and families in tow. Lots of families, all looking well heeled and brand savvy. I must have cut a comparatively forlorn figure in my baggy chinos and walking boots. So it goes. I dress for function and utility rather than brand projection. </span></div>
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</span>Lane Crawford was the designated destination by mutual consensus (well, not that the guys had much say in this). Three couples separated and wandered their individual ways around for about an hour. I took off on a tour of the Mall more for exercise than looking to spend. Hugely spacious and with superb natural light coming through various windows in the centre. A surprisingly enjoyable walk. We eventually all met back up at the appointed meeting spot and headed off for lunch, a noodle place of apparent legend somewhere in the Mall. There was a queue to get in and it was heaving full. One of the group gave the name for the waitlist and the men wandered back along the walkway to where a wine store was conveniently located, spending a solid ten minutes ogling the lovelies. Then it was back to the Noodle Shop for a bowl of steaming and tasty noodles. Six of us were packed around a tiny table and elbowing our way to chopstick and spoon the food into the mouth. In my years in the tropics, I have adopted the Oriental way of soup eating - face close to the bowl and chopstick the noodles onto the spoon and suck it up. Or skip the spoon altogether and chopstick the noodle straight into the mouth. It might look a bit unclutured - but it is a hugely efficent way of eating this kind of dish. Also avoids splashes of soup from staining the ensemble. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I suppose the noodles were good - can't remember too much about it nor the place except as said that it was crowded. Lots of noise too. Though apparently it is a must eat place. Well, and all right I guess. Didn't impact that much on me. Noodles is noodles, no?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We then decided to part ways, with Barry and Jan heading off to Kowloon in search of markets and the remaining four of us grabbing a couple of taxis to take us to Sogo in Causeway Bay. We could also have taken the Subway but didn't want to waste the time doing the escalators and getting confused over how to pay. Well, I didn't. We arrived at about 2.30pm and figured to meet back up for coffee somewhere in the Sogo about 4pm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sogo in Causeway Bay is a shopping emporium of apparent legend. The place is ten storeys of pretty much everything you could want to look for in a department store. Though initially I found it a shade confusing as we were dropped off at a side entrance and could not find the central escalators. The signage also seemed a bit thin. But it was clear that the elevators did not go down. We asked a lady who was looking after the elevator lifts in visual (viz point up, then upturned palms = up, how?) who pointed the way with a smile. Lenglui went up whilst I went down to the amazingly stocked supermarket to spend about thirty minutes ogling at all the fresh meat and fish and the well stocked and fairly reasonably priced wine racks. Though there was ultimately nothing to buy - the beauti9fully fresh meat and seafood would not survive the trip. And anyway we had already spent at the Enoteca on the Saturday.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The place was heaving. On a Monday afternoon some more. In fact, the whole of the main road was a constant moving mass of people all moving in and out of each other to their various destinations. During my time at the Sogo I popped out through a back entrance to get some respite. No chance - the backstreet was equally teeming with bodies going in and out of the various pharmacies located there. I joined the throng for a brief hunt for my magnetic soles. No joy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Having scaled the escalators a couple of times in an unsuccessful search for my magnetic soles, I was getting pooped so I headed back to the rendezvous spot and found a spot to sit and rest the legs for a while and plugged into the free Sogo wifi to send a couple of whatsapp messages. After about 15 minutes I spotted the Lenglui approaching looking equally pooped and told her of a coffee spot on the seventh floor. We both went up and on her approval sat down. Our friends had found another spot on the fourth floor, but Lenglui insisted they join us on the seventh as her remembrance of the fourth floor cafe was small and dim whilst the seventh was brighter and more room. They came and we shared some cake with our respective coffees. It was a very pleasant way to rest up ahead of whatever HongKong could throw at us. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sogo Causeway Bay</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">555 Henessey Road</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">+852 2833 8338</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our dinner was to be at Kam's Kitchen, which Google Maps said was a 15 minute walk from Sogo. We were a bit early so decided we would look for a pub to pass some of the time. Google reported that there were none in the immediate vicinity. So we opted to gently walk to the restaurant and look to find somewhere on the way. We ducked into a couple of malls and along some roads but met with little success. Presumably the Mall rents militated against small scale operations. We looked into a bar in one hotel en route but decided against. Too dark and not very relaxing.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Bar at the Hong Kong Taphouse</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back out into the sunlight, we followed my paper map which indicated a pleasant walk through the Victoria Park and out past the Tin Hau station onto Electric Road. Our destination was Mercury Street which was up a few blocks and to the left. Paul and Molly were walking strong ahead when I looked to the left and saw a bar looking style place. Lenglui took a brief stroll along this side street to confirm what was the Hong Kong Island Taphouse. Perfect - somewhere to sit down and have a couple of beers ahead of the dinner. I waited for Paul and Molly to turn around and pointed and gesticulated drinking a jug and they quickly returned. Seem to be getting quite good at this visual communication - they understood perfectly. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Taphouse is basically a bar and burger joint, but the edge is that they have a range of 40 craft beers from across the world on tap. And they offer a tasting of your choice of any five which comes in a wooden glass server and you can share with each other to decide which is a personal favourite and proceed to get merrily sloshed whilst watching the football. What was also interesting was the availability of Hong Kong Craft beers, which presumably not much of which would leave the island given the transport costs. So it was a grand opportunity to get a taste of the local and see how it compared with the overseas. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I seem to recall we ordered some chips to go with our beers and spent a merry hour tasting the beers and figuring which one was our favourite. Though it seemed to be a strange location for a beer haunt such as this - clearly aimed at the expat crowd, it was a bit out of the way and quite quiet for a 6pm in the evening when joints like this should be jumping. Thouhg on reflection it was a Monday; maybe Fridays would be stomping. So it goes. We certainly enjoyed it. We posted a few photos on the Whatsapp Chat Group. The Jolliers seemed to like what they saw and were all keen to find out all about the place when we saw them at breakfast the following day. Teh Hong Kong Taphouse is well recommended for the thirsty traveller in need of a refresher in the Causeway Bay side of town. And a great destination for the adventurous seeking to sample craft beers from both across Hong Kong and the world. It would be be brilliant to see something like this in Kuala Lumpur. Though I suspect it will be a long time coming - not much of a craft beer culture here at this time. And probably a lot of ding dong to try to get a licence for this. So it goes. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong Island Taphouse</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1a-1b Tsing Fung Street Flyover, Tin Hau, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">+852 3705 9901</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Think it was Foie Gras on deep fried bread. Wicked yum.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back out into the street for a ten minute bowl along the Electric Street and looking for a Mercury Street. The Electric Street seemed to be living up to its name - lots of activity in the shops and eating places, brightly lit and buzzing. Adn with a couple of Michelin Star stickers on windows of food stalls that we passed. Seems we were at the end of the food market, lots of fresh veggies and meat still being hawked on the street. It was beginning to drizzle a bit so we put a step on and reached Kam's Kitchen pretty much on time. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Minced Pork deep fried, I think. Double wicked yum</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kam's Kitchen is the breakaway venture from the Yung Kee restaurant talked about in Day Three where one of the grandsons set up the kitchen with the Yung Kee chef. The Money swore it is the best goose she has ever tasted and went and organised a dinner with the four of us along with Yasu and Allie who would be making their individual way there. We almost passed it, and would have done were it not for a small sign in English on the shopwindow procaliming it to be the restaurant. In through the door, it lived up to its name - most of the place was the kitchen. Only the front area was tabled, and looked to have a capacity of about twenty maximum. Clearly one would have to book well ahead to get a table, though apparently they do a roaring takeaway trade. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Roast Goose. Beyond sublime. Wowowowowowowow...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Money and the Bank were already there sorting out the wines and glasses and we sat to crack a tasty white ahead of the meal and catch up on everyone's day. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B76ako8raesmyqTT_vuRcZ7WPO3ASDv2EBB3_F3dhmK0i1bv29vg1rB0IWKxpdmLIwL1VQnJPrP3dmkLlrMZu0MdAG57UHP9mf2BfNaDilmjHS4nbvHca6yXVbVl2nBjm3slC799tnI/s1600/IMG-20190122-WA0010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B76ako8raesmyqTT_vuRcZ7WPO3ASDv2EBB3_F3dhmK0i1bv29vg1rB0IWKxpdmLIwL1VQnJPrP3dmkLlrMZu0MdAG57UHP9mf2BfNaDilmjHS4nbvHca6yXVbVl2nBjm3slC799tnI/s640/IMG-20190122-WA0010.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lap Cheong Fried Rice. Double wicked. </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't now remember too much of the dinner except that it was huge fun and full of taste and good wine and fellowship and that the goose was indeed the absolute top dog business. Best, best ever. The skin and the meat when combined with the special gravy that chef puts together is out of this world. Massive taste, full of rich fat and salt and grease - so, so good. I would go back there in a second. The other dishes were of equally good taste but they just paled in the presence of this awesome goose. Which was far from cheap. But wicked good. The folks back home would love it. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sjQqNlkSiki-hTmX5LgYf9BOB1iJpFGm2TCY_qMtN9lavgQgMy9Scgst9egJJJ3D1JMx1Aw6ePPpyTkka0OxRkrOTRcC-cI1BbaI0DTQSDIOqxEAeHJRaz5ddod08EKSujnzjQjJ968/s1600/IMG-20190122-WA0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sjQqNlkSiki-hTmX5LgYf9BOB1iJpFGm2TCY_qMtN9lavgQgMy9Scgst9egJJJ3D1JMx1Aw6ePPpyTkka0OxRkrOTRcC-cI1BbaI0DTQSDIOqxEAeHJRaz5ddod08EKSujnzjQjJ968/s640/IMG-20190122-WA0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Booze for the night</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What I didn't know was that the Lenglui had ordered two cooked geese for takeaway to those folks back home in Kuala Lumpur. Seems that Lenglui's extended family would often come to Hong Kong and buy back the Yung Kee Roast Geese to share with the siblings. So I was somewhat shocked when two foil wrapped masses made their ways into plastic bags for transport back to the hotel for packing into the cases. Unbelievable. Smack my gob with some goose feet. So what with all the Lap Cheong and the wines and other bits we had pruchased along the trip, we would now be adding two cooked geese. And the gravy. Yes. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yhrbrqCHBjayHrAXvnzfFYIh6Qe4jKg7UxjBk0S-ZUPWTde4iQPhboNi8UnfoWh9X7Nm1JMNXib_I4MArsYcfoHV6eXm0G-FLqY75UsjKzBCgkaFqSafaemKV5uPFLCvxn5MkXtNR38/s1600/IMG-20190122-WA0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yhrbrqCHBjayHrAXvnzfFYIh6Qe4jKg7UxjBk0S-ZUPWTde4iQPhboNi8UnfoWh9X7Nm1JMNXib_I4MArsYcfoHV6eXm0G-FLqY75UsjKzBCgkaFqSafaemKV5uPFLCvxn5MkXtNR38/s640/IMG-20190122-WA0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jolliers outside the Kam Kitchen, well wined and dined</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h6bk0CflNXScZtrjlulVAluos_0sKCtAxmgqybyWtdbgAZB-SY85sJdG8rd5w535BQ2avXeGHKlexwfR5Mwo_uw81D_0SZ7kydGW5qcs7pl33QYQfGMkHeIlcSAspT8A9vpDFELzl58/s1600/IMG-20190122-WA0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h6bk0CflNXScZtrjlulVAluos_0sKCtAxmgqybyWtdbgAZB-SY85sJdG8rd5w535BQ2avXeGHKlexwfR5Mwo_uw81D_0SZ7kydGW5qcs7pl33QYQfGMkHeIlcSAspT8A9vpDFELzl58/s640/IMG-20190122-WA0017.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Allie and Lenglui</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPkFnVmgd2hAK0VKq9Db8SfPeFvOJgzBxmkZ9t_6chwcanYix_A8TFFGiaKAGGW4f0MM1R3ZlV4Ywtc9VuGFyAqjH5h9_riM5yKyssJigvcPNRBBiy46gjbdohb8UZRSUomkSMcG_Ygo/s1600/IMG-20190122-WA0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPkFnVmgd2hAK0VKq9Db8SfPeFvOJgzBxmkZ9t_6chwcanYix_A8TFFGiaKAGGW4f0MM1R3ZlV4Ywtc9VuGFyAqjH5h9_riM5yKyssJigvcPNRBBiy46gjbdohb8UZRSUomkSMcG_Ygo/s640/IMG-20190122-WA0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sanjeev, me and Yasu</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Yasu, Chris, Molly and Paul</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kam's Kitchen</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">G/G Hoi Hing Building 5</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mercury Street</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">North Point</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Paul and Molly would get a lift back to the Jen whilst the Lenglui and I opted to brave a taxi. I didn't fancy trying to negotiate the Underground with all the booty in our possession and the booze in the system. Pay the money, shut the eyes and thank the goose gods. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The taxi was good and fast and got us back in fair time. Have to say the cabs here are far better than expected. Clean, efficient, and fair. Puts the KL street and mall/hotel cabbies way in the shade. On the drive back to the Hotel Jen, I got a SOS Whatsapp from May. Seemed she had left all of her Lap Cheong loot in the Hotel room fridge and could someone please fetch it back for her. I guess I was first responder and was able to retrieve it from the reception and park it in our room fridge for packing. So we come to it…. what with Lenglui's purchases at both the street market and the Kam Restaurant and the Yung Kee, and now coupled with coming to the rescue of May's Lap Cheong buys, this had become a massive shedful of Lap Cheong and Roast Goose to pack back to Kuala Lumpur. Wow. Don't quite remember signing up for this. Never mind, we would figure it. Just as well we had a fair sized fridge in the hotel room - I managed to pack most of the Lap Cheong in it. The Goose would have to sit on the desk table. We turned up the aircon to keep it cool and shivered our ways to sleep and figuring that tomorrow should prove interesting. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/03/iwfs-kuala-lumpur-hong-kong-jolly_26.html">Click here for Day Five of the Jolly>>></a></span></div>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-36240214927957077212019-03-21T22:51:00.000-07:002019-03-21T22:51:22.192-07:00IWFS KL with Katnook Estate Wines at OpenHouse - fair<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF6ve-LlGLSlZVGOGx3GrSJRxY1p6AZ18TRJq6U2FNXRsEw88bfjQakL_qkqb1xdZfKAqqRq6gIsM3J9X1ThTpTS7G70WlF6WuRNECmRYpwqMe9qc-MKBI0z4UVF1azmexNRIAMWh2uo/s1600/20190221_201638.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF6ve-LlGLSlZVGOGx3GrSJRxY1p6AZ18TRJq6U2FNXRsEw88bfjQakL_qkqb1xdZfKAqqRq6gIsM3J9X1ThTpTS7G70WlF6WuRNECmRYpwqMe9qc-MKBI0z4UVF1azmexNRIAMWh2uo/s400/20190221_201638.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Kudap Kudap - Malaysian Crackers</i></span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Estate Winemaker's Dinner at OpenHouse, Suria KLCC</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">February 21st 2019</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The emailed notice for this event saw President May extending a very Happy New Year wish to all IWFS KL Members with an expectant hope for a year of good food, wine, company and memories for all. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The notice also gave details of the February event to be held at the OpenHouse in Suria KLCC on 21st February 2019. It was to be an exclusive Society evening with Katnook Estate wines, and would be hosted the Principal of Katnook Estate Ms Alison Hardy in partnership with AsiaEuro Wines. Seemed that this year marked the 20th Anniversary of the launch of the winery's flagship Cabernet Sauvignon, named Odyssey, and attendees were scheduled to enjoy the launch of the 2013 vintage along with a vertical tasting of previous Odyssey vintages with dinner. AsiaEuro are hugely supportive of the IWFSKL and offer access to wines that might not otherwise come available in the normal swing of wine dinners. Good discounts too.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBUE46gp08vgiML-k59ME6qk9QR_t4D_dXEpkBvuzmx_ed8A0cpDhyFs_hp_E5eEdZqMLEm8OtIcYBfCemfO0KI6J_wOtgfFM1FfpZMS4ImCen3lrCZeoGltmkOvfQaBrzyeGk22RK7M/s1600/DSC00086.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBUE46gp08vgiML-k59ME6qk9QR_t4D_dXEpkBvuzmx_ed8A0cpDhyFs_hp_E5eEdZqMLEm8OtIcYBfCemfO0KI6J_wOtgfFM1FfpZMS4ImCen3lrCZeoGltmkOvfQaBrzyeGk22RK7M/s400/DSC00086.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Oxtail Soup with Garlic Toast</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1">Katnook Estate is located on 180 hectares in South Australia's Coonawarra region nearly halfway between Melbourne and Adelaide. </span>Katnook is rated 5-star in James Halliday’s Wine Companion 2019 whilst two Katnook wines are currently included in the prestigious Langton’s Classification V11 of Australian Wines. Katnook focuses on Cabernet Sauvignon and the webbie notes wine writer James Halliday in July 2018 describing the Coonawarra Cabernet Sauvignon : " A majority of the grapes grown in Coonawarra go into a making a 100 per cent varietal wine. Expect a medium-bodied style with a supple palate and balanced tannins. The range of fruit flavours in the wine is largely influenced by the vintage and winemaker, covering cassis, blackcurrant, redcurrant, blackberry and mulberry when the wine is young. With age, these flavours develop into distinctive earthy, savoury and spicy characteristics."</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The webbie says Katnook "aims to make wines which show subtlety, intrigue and complexity. Reflecting the essence of Coonawarra’s terroir is integral to Katnook's winemaking approach. Cabernet Sauvignon is the undoubted hero of the Coonawarra region. However other red varietals such as Shiraz and Merlot are equally impressive. White wines are similarly unique in character and world class in quality."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimF6sOTLsSDLlHOczEx9MxXiqNfYjQM77W4Oy2awo4ycr3f4iM-1w3u7blK2qJTjbArTceyn0jLlMes-6R4BGA9POvaZUEaRt-z526Q4cEchfgGgl2mGYCL5hI3hy8mAyvFkj5z7xd7SQ/s1600/20190221_203515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimF6sOTLsSDLlHOczEx9MxXiqNfYjQM77W4Oy2awo4ycr3f4iM-1w3u7blK2qJTjbArTceyn0jLlMes-6R4BGA9POvaZUEaRt-z526Q4cEchfgGgl2mGYCL5hI3hy8mAyvFkj5z7xd7SQ/s640/20190221_203515.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Garden Ambience of the OpenHouse</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1">The restaurant itself is </span>located at the heart of Kuala Lumpur city center KLCC, just up and along from the landmark Chinoz on the Park. I felt the signage could be better - it is a dark shingle above a channel in the wall and a bit easy to miss. The website holds that the OpenHouse is a "modern Malaysian restaurant weaving generational recipes, a delightful space and warm hospitality into a finer dining experience." It plays on the concept of Malaysians "opening their houses" to friends and family at Festive times and having loads of food to share with everyone. The webbie continues - "One of Malaysia’s most endearing and unique experience is of “open houses” during festive seasons. It is a celebration of welcoming family, friends and sometimes even strangers to our homes to partake in the festivities over food and drinks. Special dishes are prepared, the house is dressed up for the occasion and Malaysians extend their warm hospitality welcoming guests to our homes. It is this unique Malaysian tradition that is sought to be brought to OpenHouse."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Deep Fried Tiger Prawn - pretty, yes? Tasty too...</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Maitre D' is Effendie, an old friend of the IWFS going back to Cilantro, Soleil and a few other establishments of note. He welcomed everyone he recognised and it is always good to see a friendly face when you come through the door. Seems that our group was the first large scale the restaurant had to cope with. Outside of the lack of welcome glasses, I thought they did pretty well - the glasses got refills on request and the food came out as quickly as it could. Friendly and attentive and discreet - what more needed?</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Duo of Poultry - Chicken and Duck</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The decor itself is warm and welcoming, though as said perhaps a shade dark at the entrance. The place sits 42 (just) and there was extra room in a bar area for people to presumably sit before being escorted to tables. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Duo of Red Meat - Lamb and Venison</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Members were thronging around the entrance and tables and getting the booze flowing. Though none of it would flow my way for a good seeming ten minutes due to there being insufficient glasses to accommodate the new entrants. So whilst others were clearly getting a second refill, the new arrivals were being left to thirst. Not good planning here - I had to bark a couple of times to get the staff moving. Eventually the glassware surfaced and some of the pleasant and easy drinking first white soothed the aching and stressed out brow and the evening was back in decent sync. Very nice Chardonnay, tropical with banana and hazelnut notes in the mouth and with sufficient friskiness to titillate and slake. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Keria Churros - wicked good</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The notice said that the kitchen has "rediscovered traditional recipes, and royal household recipes to create modern Malaysian cuisine. Recipes that have been passed down through generations, and respectfully renewed for today. We have also foraged our rainforest for jungle produce. With a multi-cultural history, rich biodiversity and natural hospitality, OpenHouse weaves a magical modern Malaysian dining experience at the heart of Kuala Lumpur just below the Petronas Twin Towers." The place came well recommended by a number of the members and all were keen to repeat the experience. Fair enough. And the chef apparently was once with the erstwhile mentioned Chinoz On The Park but presumably set off for pastures new. Clearly the new pasture was not too far away.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>(l to r) Dr Rajan, Stephanie, Mubina, Ajmal, May Peng and AsiaEuro's Michelle</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well and yes and I guess I got most of the concept. Traditional well made Malaysian cuisine in an upmarket setting made sense. There has not really been a fine dining Malaysian cuisine restaurant that showcases the best of such traditions and OpenHouse makes a fine front runner for such a concept. I can see it becoming a "go to" destination for visitors inquisitive enough to want to understand and enjoy the opulent grandeur of the setting. Smart thinking by the owners and operators of the place. I wish them success. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Vanessa and Jessica</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again no notes of the food at the table and the memory now has faded, though I do seem to recall enjoying the food and the company and the wines. Visually, very good plating. I certainly remember scarfing down all the churros of both my serving and that of the Lenglui. Which suggests that the food was a shade insufficient to quench such evident burning hunger. The crackers were similar to those one finds in Indonesian establishments and eaten similarily with fresh ground chili sauce, the prawn was hugely fresh and with very good bite, Ox Tail stew was meaty and full of vim. The duck was full and firm and crispy skin salt tasty though the turkey lacked somewhat in taste terms for me. The lamb was good, the venison also, and all went well with some delightful Cabernets. They all naturally tasted similar, though the older ones presented better on the night than the tannic young ones. All have pretty good ageing potential, though the 2013 seemed more robust and balanced. The Katnook website notes that the Katnook Odyssey 2013 is: "One of 53 wines listed in the ‘Outstanding’ category of the Langton’s VI, Classification of Australian Wine. This 20th release is rated 96 points in Halliday's 2019 'Wine Companion'." It was good and drinkable but for me lacking somewhat in heft and body. I like my Cabernets with a firm whack in the throat and chest and with that velvet silkiness that coats the throat with unspeakable loveliness and bite - almost chewy and a drop that you want to keep and swirl around the mouth forever. Napa do them perfectly - Joseph Phelps Insignia and one whose name escapes me at the moment which I bought during a trip to New York. Also the Tom Price I shared with the Rubber Baron at the Butcher's Table - Cabs that seared their way into the brain and soul. I didn't quite get that with the Odyssey. Well made and excellent with the lamb and steak and certainly way less bold than some of the tannic monsters I have previously drunk. But just missing that texture that for me marks the good from the great. Guess I have to try more Aussie Cabs. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sEr91TyIvaUKwzxBVu69zqP8fs2ohlogKq5h0c9NAYaz9Bncqfo3qDZe1_jlgfXYYif8ifz_MaGzG0LXZ-Ltk_G8izKwMeKvUzojqCeqP69owbcjmDnePGDrTXCZ-RS7-wJe9NQYPaM/s1600/DSC00089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sEr91TyIvaUKwzxBVu69zqP8fs2ohlogKq5h0c9NAYaz9Bncqfo3qDZe1_jlgfXYYif8ifz_MaGzG0LXZ-Ltk_G8izKwMeKvUzojqCeqP69owbcjmDnePGDrTXCZ-RS7-wJe9NQYPaM/s640/DSC00089.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Lenglui and Hans</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Would I go back? Not entirely sure on this showing… but this showing does not allow the place to show off in its more natural context (ie covers coming in at an easier pace rather than looking to serve 42 mouths at one go. I do seem to recall the kitchen slowing a bit in its output during the night. No bad thing - allows one to get up and chit chat with the rakyat. Some of the dishes mentioned by previous patrons were not on the menu, so again a need to return and check out the specials and recommendations. Have to check the corkage too; old friend Affendi is in control of the place. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>OpenHouse staff surprising President May with a Birthday Cake and song</i></span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">THE MENU</span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pre Drinks</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kudap Kudap - Malaysian crackers</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Estate Chardonnay 2015</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Appetiser</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Deep Fried Tiger Prawn, Murasaki Potato served with Horseshoe Crab Rice Kerabu</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Estate Chardonnay 2015</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Soup</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oxtail Kepayang Black Nut with Garlic Toast</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Odyssey Cabernet Sauvignon 2004</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Duo of Poultry</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Smoked Duck Breast with Ingkung Sauce and Sapodilla Salsa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pan Seared Roulade of Turkey stuffed with Sambal Kelapa</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Estate Odyssey Cabernet Sauvignon 2006</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Estate Odyssey Cabernet Sauvignon 2009</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Duo of Red Meat</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rolled of Baked Venison Rendang and Renday Gravy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pan Seared Lamb Cutlet with Sultana and Spice Sauce</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Katnook Odyssey Cabernet Sauvignon 2006 and 2009</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Dessert</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Keria Churros</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Orange Sweet Potato, Wheat Flour, Milo and Caramel Salted Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coffee or Tea</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Open House,</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">G48 and 139 Ground and First Floor Suria KLCC, </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Jalan Ampang, 50088 Kuala Lumpur</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tel +603 2162 0888</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">website: <a href="https://www.openhouse.my/">https://www.openhouse.my/</a></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-87198159249447129312019-03-14T20:59:00.003-07:002019-03-17T22:20:29.358-07:00Natural Wines at Roost: Yum food, yuck wine...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Gin One at the Mercat</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">March 14th 2019 - Went for a Natural Wine event at Roost in Bangsar last night. Roost is one of the pioneer farm to plate and as natural as can get it eateries in Kuala Lumpur. We were last there a couple of years back for a friend's birthday and had not opportunity nor reason to return. So when friend Kit whatsapped the flyer to us we figured to give it a go. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have to say that as yet I can't quite get into the natural wines. The biodynamics, yes but the natural and organics, no. Somehow the biodynamic wines leave all the artisan and natural in the shade; I have had some stellar naturals but in the main they all seem to have that slight vinegar tinge about them, a sharp acetic zap in the mouth that I don't quite find friendly as compared to the usual plonk. Presumably it can be acquired, and respect to all winemakers who resist the path to easier viticulture. I just can't quite get the taste for them at this time…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Natural and organic have been de rigeur for years and getting out of the way and letting nature do what nature does seems a fair strategy. But nature needs sometimes to be nurtured and channelled to prevent odd tastes getting into the juice and denigrating from the wonder that can result with a little bit of creative viticulture. And I do somewhat rebel at what can occasionally become an automatic monklike reverence for the Natural winemakers as they pursue their saintly mission to produce wines as close to the earth as naturally possible. They are artisans and we should revere them for their dedication and commitment. Well and maybe, but if the stuff they produce leaves a sour taste in the mouth…</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Gin Two at the Mercat</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I deliberately got there a shade early to line the mouth with one each of The Mercat's excellent Gin mixes. They occasionally showcase new gins for us punters to try and the ones on show tonight were delightful - a traditional style from the Oregon pre prohibition era and a floral Spanish fruit bomb which was total gangbusters with some added strawberry - one of the best and freshest tastes I have had for a while, reminiscent of those ice cream filled fruit lollies we would get as kids from the store. Not cheap though - RM65 for a double - but close the eye to this one. So, so good. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We made our way to Roost, meeting two fellow guests on the way, climbed the stairs and found our table. The room is a minimalist echo chamber with hard walls, floors and tables and very little in the way of sound absorption making meaningful conversation pretty difficult for the marginally deaf like myself. Felt more like a school canteen with the kitchen on one end alongside which our table was parked. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXEhmIYa5x6kKZqlQzg1POF5-998A1d60zvyl2x-zoBf0YU-r_1fLlblVFfNS4oIJ-g997ypgZpJ3-Fnxzu-yHRThxZHXDu_2F81Q40sTcotTj89TXJiVN6gUhjbtxBlqR1tOVnelP6Y/s1600/20190314_201141.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXEhmIYa5x6kKZqlQzg1POF5-998A1d60zvyl2x-zoBf0YU-r_1fLlblVFfNS4oIJ-g997ypgZpJ3-Fnxzu-yHRThxZHXDu_2F81Q40sTcotTj89TXJiVN6gUhjbtxBlqR1tOVnelP6Y/s400/20190314_201141.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Goat Cheese and Fig Salad. Okay...</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wines had been brought in by Straits Wine, and though I have had regular contact with the firm over the years, none of the people pouring the wines looked at all familiar. So it goes. I did get recognised by old friend Victor who was still bringing in his Spanish Passion delights for the Malaysian palate and plate. Always good to see an old face. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foodwise, the bread and wagyu butter with a sprinkling of fried shallots was stellar. Melt in the mouth creamy salty fat and shallot crunch on fresh wholewheat bread is a little taste of heaven. The Raventos Blanc de Blancs fizz was a good yeasty match with very fine bead that did not quite rinse the mouth but went down pleasantly nonetheless. There was something almost a bit prep school and wholesome about the fizz, kind of like a liquid Richard Quest from CNN, all zap and zest and jolly but a little acerbic underneath it all. Different from the usual bubbles, a nice bit of bite on the mouth and finish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The ceviche was a shade firm though full of taste though the condiments seemed to lack something in the fire they were presumably supposed to lend - coriander felt a bit limp and needing a boost of verve. The soft shell prawn in the bun was excellent - batter, crunchy prawn and mouth friendly chinese steamed bun combined with the kimchi to produce a taste and texture that was at once full and filling yet sparked with crispy bites to crunch through to the fire that lay at the base of the submarine bun. Kind of KFC Crispy Prawn Hot Dog. Wonderful. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgDa_5buAEClfIREB2Xidt9QiTNCzRUOuuYEhBufzRLJUchXQcH18yD2E2dV5qnVU9AglxcffxILTQTAlJOLbn3DoRYbbLpOViYPrAJ-9McsKTNYHUJRJd_A5NxZckZcGTbMkSVENqho/s1600/20190314_201145.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgDa_5buAEClfIREB2Xidt9QiTNCzRUOuuYEhBufzRLJUchXQcH18yD2E2dV5qnVU9AglxcffxILTQTAlJOLbn3DoRYbbLpOViYPrAJ-9McsKTNYHUJRJd_A5NxZckZcGTbMkSVENqho/s400/20190314_201145.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The excellent Chicken Liver Pate</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was being matched with a Chard that was just the wrong side of artisan for me - it had that sharp acetic quality that I seem to find in many of the natural wines I come across in these food and wine adventures. The batter did take the edge off the Chard, but a buttery Chablis would have sent the thing ballistic.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The superb Chicken Liver pate was being matched with a Pedro Ximinez Spanish dry sherry style that seemed a bit confused - it was at once sweetly unctuous whilst at the same time dry and almond nut chewy. Good, but somehow artisanal in feel and not quite sure who or what it was looking to be. The sweet aspect lent the pate a base on which to sit but I couldn't quite fathom the match between them. Perhaps I just didn't like this style of wine, though I do enjoy a good oloroso with the best of them. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Goats Cheese and Salad and Mushroom Padano came out almost together and were being paired with some red. At this point, things seemed to be getting somewhat over wholesome. The Padano had that husky oatbran feel about it whilst the wine was very barnyard and somewhat frizzante, as if some yeast had been left in the bottle and had kicked up some bubbles. And again, that slight acetic mouthfeel that, frankly, on this occasion made me want to spit. You have to like that wholesome veggie style of cuisine, and whilst I occasionally do the attempted match with these wines just did not work for me. And while the artisan wineries do look to romance with the best of them, piss and vinegar is still piss and vinegar.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_uVy1XY73iDkus-6atqYs3d0HrgO9n9WCUSAyxsv04CEh1ZgBOeOb4Hee81YQO5ovz8cJmRqdGv5HbY2AndHZS1RC_6x0N77_tnYqlKnCNB6KSfBPYBsqQMfUw2x2T8m5cMTPMp5Tq8/s1600/20190314_203423.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_uVy1XY73iDkus-6atqYs3d0HrgO9n9WCUSAyxsv04CEh1ZgBOeOb4Hee81YQO5ovz8cJmRqdGv5HbY2AndHZS1RC_6x0N77_tnYqlKnCNB6KSfBPYBsqQMfUw2x2T8m5cMTPMp5Tq8/s400/20190314_203423.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ceviche of Grouper</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui had been passing her wines and food to me for clearance and hoovering most of the night. At the taste of the red, though, we decided that enough was enough. Equally, I was feeling a bit woozy and my head was starting to spin. So I claimed legitimate JetLag, made my excuses, paid our bill and left. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Overall, Roost offers </span><span style="font-family: "arial" , "helvetica" , sans-serif;">enjoyable food that would have sung with higher caliber wines. Not sure if they charge corkage, but given that some of these wines were on their winelist then perhaps better to bring and pay. Or stay at the Mercat with the Gin cocktails and their excellent porky bites. I was not overawed by the canteen ambience, though the passion in the place is evident and to be celebrated. For me. the lesson has been learned.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">No more natural wines for the Gwailo. Or the Lenglui.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> As the fridge magnet says, Life is Too Short to Drink Grim Wine. Amen.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Menu</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ciabatta Bread and Wagyu Butter</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ceviche of Grouper, Miso, Chili and Coriander</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steamed Bun with Soft Shell Prawn and Kimchi</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Liver Pate on Charred Bread</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Goats Cheese, Pecan, Figs, Vinaigrette, Salad, Chicken Innards</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mushroom "Barleyotto" Padano</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Capunti, Scallops, Estragon</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Croquettes of Confit Duck and Foie Gras</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wagyu Rump Tartare, Chips, Caviar and Herbs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Local Chees (Opal, Tomme, Sarawak)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Not a clue other than the Raventos Blanc de Blancs NV - left before could take a photo. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWZqfy12UWiHRsb7e2t5jThiA43rHUBa52NVy4oVX4re02a-MWInshgWmeZ4k4UhjKYdjhHX968RtllU9yjnESDvCtIoxRuA3IW9WZFslKwFAlO3dFMYkb1RbUxwgSnCf1PyaAVHvdsE/s1600/20190314_203708.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWZqfy12UWiHRsb7e2t5jThiA43rHUBa52NVy4oVX4re02a-MWInshgWmeZ4k4UhjKYdjhHX968RtllU9yjnESDvCtIoxRuA3IW9WZFslKwFAlO3dFMYkb1RbUxwgSnCf1PyaAVHvdsE/s640/20190314_203708.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Crispy Prawn Bun - wonderfully satisfying</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roost</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">69.1 Jalan Telawi 3</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bangsar Baru</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kuala Lumpur</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">tel: +603 22011710</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">website: www.roostkl.com</span></div>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-26401639907631958242019-03-13T01:01:00.000-07:002019-03-13T01:01:25.456-07:00Yen Restaurant at W Hotel - Hits and Misses<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif;">February 20th, 2019</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Got invited by the Lenglui's Godfamily to try the food at the Yen Restaurant in the relatively new W Hotel on Jalan Ampang. Parking in the complex would prove easy (though stiff at RM25 for our three plus hours) and the lift took us straight to the door where we got ushered through the spacious main area into the equally spacious private room at the back. This was actually quite special, affording a vista view to the twin towers and a look down into the cratered and scorched earth that is the remains of what was once the glorious Bok House. Better et this view while you can, chances are whoever owns this plot of land will build on it and block the view (or should that be "Bok" the view... no). </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Table in the Yen Private Room</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">14 of us were parked around a massive red round lacquer table on solid and immoveable chairs. Our host has been a follower of the Chef here at the Yen through his time at the Renaissance, the Shangri La and a couple of other places. I remember his pig at the Renaissance as being finestkind and his Hokkien Mee is still the taste of legend. On his move to the Shang Palace, the pork aspect needed to be sidelined as the hotel became halal (ostensibly to easier facilitate business from the non pork consuming section of Malaysian society) and equally here at the W is was no pork. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The dried scallop was indeed dry, though mostly as a result of the crab meat lacking any juice whatsoever (though not lacking in bits of shell that needed expectorating) - I have had better elsewhere. The Szechaun Eggplant was special request and on tasting it I remembered why - fiery spitz on the tongue yet with a sweet caramel sauce and the gunge of well cooked strips of brinjal were dynamite.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Soup - magnificent</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The soup that followed was epic - Chinese Herbal with the usual boiled dry chicken and rubber chewy abalone, but serving it in a coconut and allowing the flesh to cook in the heat brought an amazingly delightful and sweet touch to the broth. The single Garlic chip on the plate was presumably for salt taste - I crunched it down on its own and it was a cracking little snap on the tongue; could happily have platefuls of these with beer and football. One of the better soups I have had, ever. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Giant Grouper had been cooked and cut and doused with its juice and chili. It was still cooking over those candles and I think by the time it got to me it had just flipped into overcook. My small chunk was firm and drying. So it goes. Would perhaps have liked to have seen the boy before it got drawn and quartered to assess the size. I did not touch the beancurd - I have a serious jones about beancurd; last two times I ate it the thing seemed to dislodge stones in the kidney and cost a shedful of ringgit to get treated. The Gwailo does not do beancurd. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Serving of the Giant Grouper</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I enjoyed the beef ribs. Mouth melt, tender, taste, no strings - I thought it extremely well prepared and presented and would happily have taken this home for breakfast. Not sure about the wine or the broth - there was a gravy looking substance on the dish, so perhaps this was it. Very rich, finestkind. Worth a return for this.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Beef Short Ribs</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">In contrast, the Oyster was awful - metallic, undercooked, and with that baked cheesy gunk on top. Darn sad - it was one of those humungous Pacific boys and would probably have been magnificent with just a dab of lemon juice. Definite fail for me and the Lenglui, though the rest of the table wolfed them down molto gusto. Maybe not a Western taste. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Oyster. Pretty grim, sad to say</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I passed on the Abalone and Sea Cucumber as usual and was thus able to get stuck into the Hokkien Mee. When it comes to this dish, Chef is absolute legend. People still remember his cooking it from twenty years previous. As do I - the stuff we would have at the Renaissance was brahma, sublime, whatever similar word you can come up with. Rich black sauce, not overly sweet, firm noodles, lots of tasty pork and ladles of Chee Ho Jiak (deep fried croutons of pork fat) - ho, ho seck. One that is totally seared in the memory. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqXALHF7-MYHC7EaL0DdycGE78MgOHvdsp9_rg1lOZia0rNbml5_1HALAIN8w0y0_jlBToz6E1dY4p9mzncWvP-za3LXk2J62u2UYn-oRJfwzTf1IuklgeyH1yzkqwfaBRB7qzMg2sTE/s1600/20190220_204057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqXALHF7-MYHC7EaL0DdycGE78MgOHvdsp9_rg1lOZia0rNbml5_1HALAIN8w0y0_jlBToz6E1dY4p9mzncWvP-za3LXk2J62u2UYn-oRJfwzTf1IuklgeyH1yzkqwfaBRB7qzMg2sTE/s640/20190220_204057.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Abalone and Sea Cucumber</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a non pork environment, Chef turns to chicken and prawn for the proteins and created a wildly tasty substitute of Duck Fat for the Lard. It worked extremely well, giving that fatty crisp bite in the mouth to coat the mee and the meat. In this, the prawns were some of the freshest and best I have tasted for a while - excellent bite on these boys. One can only lament the absence of connection between chef and pork, though this was far from a bad dish. But O, the Hokkien Mee of the past….</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YdF08SOVzjp7a4QMRGUhPQO6U-3qA-6ccCTjgtLO_JQwvgvRIJTN6mkYzOrFer_taOwLXMRQoBHimYqerAD49eg9gC7699C8hXEutCmD_FZfPcDvDckvWj72XVyvQD2SUhfnRCUd8ak/s1600/20190220_205056.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YdF08SOVzjp7a4QMRGUhPQO6U-3qA-6ccCTjgtLO_JQwvgvRIJTN6mkYzOrFer_taOwLXMRQoBHimYqerAD49eg9gC7699C8hXEutCmD_FZfPcDvDckvWj72XVyvQD2SUhfnRCUd8ak/s640/20190220_205056.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>The Pork Free Hokkien Fried Mee</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEYlROYH27jLxBUHKxHXyMFqOA97fXebTFCuSqP6NV-cEbG9iVWq31OrNQMRyQcUxKYHRTmMJO0WJ3nlxy4xFAyOrMtXojjIiJxYEHCXcWErfo7Jes3_N-wx7zM1jclfQvgyea_4o3lY/s1600/20190220_213016.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEYlROYH27jLxBUHKxHXyMFqOA97fXebTFCuSqP6NV-cEbG9iVWq31OrNQMRyQcUxKYHRTmMJO0WJ3nlxy4xFAyOrMtXojjIiJxYEHCXcWErfo7Jes3_N-wx7zM1jclfQvgyea_4o3lY/s400/20190220_213016.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Dessert</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dessert was… okay, I guess. Almond Milk is a new experience for me, and I think I got it. Gingko beans lent a sweet vegetal crunch, and I guess the snow fungus gives a fibrous rubber like texture. The Green Tea Yam was actually pretty tasteless on its own but it became the perfect crunchy foil for the amazingly tasting Salted Egg Yolk in the middle. Absolute belter - gooey egg with layers of taste and texture was wonderful - Asian version of a Cadbury's Creme Egg but savory over sweet. Someone offered me another - I opted to refuse, preferring to savour this brilliant mouthfeel of gunk and goo. Belter of a taste. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drinks were Chinese Tea and a couple of New Zealand Pinots which were well received and the light texture and cherry pop mouth matched quite nicely with most of the dishes. This group enjoy a little taste of the wines but I don't think they drink sufficiently to warrant investing over the longer term. Never mind - happy to share the booze. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ambience and views were excellent, the service was attentive and polite and efficient (though I decided to take over wine pouring duties for the table - a shade slow in this regard). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So… the hits were brilliantly on target whilst the misses were pretty grim. Overall, quite enjoyable (though would have been more so had I opted for a lighter lunch). Worth a visit, though I can't see a return for me in the near future - RM25 to park the car? Nope. Better to park up in KLCC and walk across, though that can be a whack as well…</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLZG_L7GUm0hjxXK0b7VEBzGHlxpvqbRkY1ACG5RzfB1j2PatCR5ELO13lQVBuvocM7LHrkxRxC0vDjKHMG1vek_HoP2TwRTkIEj9VxeJK6R-luz4h_jLwfwVFRq-pRjNTb3Faf2LiEM/s1600/20190220_212907.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLZG_L7GUm0hjxXK0b7VEBzGHlxpvqbRkY1ACG5RzfB1j2PatCR5ELO13lQVBuvocM7LHrkxRxC0vDjKHMG1vek_HoP2TwRTkIEj9VxeJK6R-luz4h_jLwfwVFRq-pRjNTb3Faf2LiEM/s640/20190220_212907.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Menu</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">MENU </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dried Scallop, Fish Maw, Scrambled Eggs, Crab Meat, Bean Sprout, Szechaun Egg Plant, Lettuce Leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Double Boiled Anoectochilus Soup, Abalone, Farm Chicken, Yunnan Aged Black Garlic, Whole Coconut</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed Giant Grouper Fish, Hinan Yellow Fermented Chili, Beancurd Sheet</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slow Cooked Grain Fed Wagyu Beef Short Ribs, Aged 10 Years Hua Diao Wine, Chinese Herbs Broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Baked Japan Oyster, White Sauce, Cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Braised Abalone, Sea Cucumber, Pomelo Peel, HK Sprout Vegetables</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Briased Local Hokkien Noodle, Sliced Prawn, Chicken, Duck Crackling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sweetened Amond Cream, Snow Fungus, Gingko Nuts, Natural Peach Resin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Crispy Green Tea Yam Dumpling, Creamy Salted Egg Yolk Filling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wines</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2013 White Cliff Pinot Noir NZ</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2016 Giesen Pinot Noir NZ</span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-39100214590333594582019-02-25T20:38:00.000-08:002019-03-26T00:41:26.971-07:00IWFS Kuala Lumpur Hong Kong Jolly January 2019 Day Three<div class="p1">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYYrsRAgJVU2SQ7NZMZXnPxPGcOtWoIHU2KOJC_E5CAqV3mduYWAgKMV29kOqu3YYdOzto-YA-iC_XG9oDSTHwJRi-r8jqZaXBrDm9AzVGls1euCflCg5wb7DhbsnwaJP3NzY2VDENlE/s1600/20190120_105222.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYYrsRAgJVU2SQ7NZMZXnPxPGcOtWoIHU2KOJC_E5CAqV3mduYWAgKMV29kOqu3YYdOzto-YA-iC_XG9oDSTHwJRi-r8jqZaXBrDm9AzVGls1euCflCg5wb7DhbsnwaJP3NzY2VDENlE/s400/20190120_105222.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Look what I found!! </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Kuala Lumpur Hong Kong Jolly January 18 - 22 2019 - A recollection of Five Days of Food and Wine in Hong Kong, and how I became a Lap Cheong mule</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Day Three - Sunday January 20th</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Shopping on Sheung Wan Road</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We woke up late and headed down for a light breakfast at the Malacca Grill restaurant in the Jen Hotel - fruits and cereal this time given the prospect of a large champagne lunch ahead. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pretty much all got on the bus in timely fashion, though I seem to recall two of our Doctors were a bit delayed. The bus took us for a ten minute drive to a shopping street laden with traders all selling various types of delicacy that sets the Chinese hearts a quivering - <i>lap cheong</i>, sea cucumber, century eggs, and all being sold cheek by jowl by stores competing next door to each other. This was the Sheung Wan Road which would be the formal start of the Jolly. Quite how one differentiates between one seller's wares and another's eludes me, but clearly there is a process by which one store's products are selected over another and the bargaining begins. The Money previously advised to follow the nose to determine the best. Didn't work for me - all the shops smelled pretty much the same; that porky fatty waxy earthy salty smell that all the dried goods seem to collectively exude. Same with the Chinese Medicine shops - that herbal, chewy, bitter gourdy stink that seem to characterise them the world over. Total assault on the nose from this stinky but quite fun street. Some great photos of the Jolliers selecting and buying up all the delicacies ahead of Chinese New Year. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSYXOwY4_V4RpANnw13XXGjJ9QGAbTqvan6IvS6uICwjyxtdO3Rem_eYQYK3cn5vjhvRAO9ika7PQjYlJ29T6WkdM4x_gEZWwjxtm5LbgiqDo0QBKs1mFDHRKxM_iM0baNcCxZbC7Iy8/s1600/IMG-20190120-WA0065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSYXOwY4_V4RpANnw13XXGjJ9QGAbTqvan6IvS6uICwjyxtdO3Rem_eYQYK3cn5vjhvRAO9ika7PQjYlJ29T6WkdM4x_gEZWwjxtm5LbgiqDo0QBKs1mFDHRKxM_iM0baNcCxZbC7Iy8/s640/IMG-20190120-WA0065.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Doctor enticing Lenglui to chew a Century Egg</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Group We-Fie on the Sheung Wan Road</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Money and The Lenglui</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were all due to meet at the end of the street for a short uphill walk to a private tasting of XO sauce at a place of apparent legend, Mrs So XO Sauce. Story goes that Mrs So once worked at an embassy and would prepare her special sauce for the visiting dignitaries. They liked it so much that they would ask her to prepare some to take back to the home country. Business boomed and she opened the store and seems to do a good trade on the tourist trap trail. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>A Mrs So Box Set. Pigs are extra.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All thirty nine (well almost - we had managed to lose Mossie somewhere along the way, though he would eventually turn up) of the Jolliers crammed themselves into the smallish store and scoffed down some specially prepared bites to pair with the various sauces on sale. I didn't feel the need to partake, especially ahead of the large lunch in prospect, and headed off up the street to explore. Actually I was looking for one of those small sundry shops to see if they had any of those magnetic insoles that you can slip into your shoes. Used to be an abundance of them in KL but now all have disappeared [NB eventually found some at Mr DIY in Malaysia - brilliant store, got everything]. Age and diabetes seem to be kicking in and the toes and heel are starting to pain up with some shooting pains along the side of the foot. Google says it is tendonitis, but I do recall previous foot issues being resolved by the plastic magnetic insoles. Didn't find any, but I did find the bus parked up and ready to transport us to lunch. Though the driver seemed to have disappeared. Never mind, plenty of time. Saw a cafe named "Winston's" which was pointed out with much hilarity to one of our Jolliers bearing the same name. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Doc George with Dato Tony and Dato Jeremy</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Headed back to Mrs So where the Jolliers were in full swing flashing credit cards and snapping up the sauces and scarfing down the tidbit bites and generally having a jolly time of it all. I fought my way to the bathroom, more because now I never pass up an opportunity when one is available and take advantage of somewhere to wash the hands. Then we were all quickly back on the bus and off to our lunch destination. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Lunch at Tycoon Tann</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch was to be at the Tycoon Tann restaurant and would be free flow Champagne with unlimited Dim Sum delights and would prove a hugely pleasant way to spend a Sunday lunchtime. We were split across two floors and ended up competing with each other as to which floor was drinking the most wine. Tycoon Tann has 30 varieties of dim sum and classic mains and including the Peking Duck and all of which would be available for unlimited re-order. There would also be unlimited G H Mumm bubbles throughout the lunch with a selection of white and red wine for those who needed the varietals. There was also a starting selection platter with three dishes and a signature Tycoon Tann Cocktail to kick things off. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I happened to take a look at our location and Google Maps showed that the legendary Yung Kee Restaurant was a mere 50 yards up the road on the same side as the Tycoon Tann. Much of the previous day had been taken up with discussion as to how to procure the Goose Liver Lap Cheong and the Century eggs for transport back to the homeland to please the Duchess. I shared this info with Lenglui who immediately rose and commanded me to show her the way. Within five minutes we were at the place and ordering up a storm of Chinese Sausages and Century Eggs and making the lady behind the counter very happy. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Molly and Lenglui</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Located on Wellington Street in Central, Hong Kong, Yung Kee is a Chinese restaurant most famous for its roast goose. Yung Kee once held a star in the Michelin Guide 2009 but was redesignated to the "Bib Gourmand" section in the 2012 edition.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui, Dr jag and Kit</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">History holds that in 1938, one Kam Shui-fai began selling <i>siu mai</i> on Kwong Yuen West Street, near the old Hong Kong-Macau Ferry Pier. He opened a restaurant in 1942 at 32 Wing Lok Street which was destroyed during a Japanese air raid in WW2. It was resurrected in 1944 on Pottinger Street and twenty years later moved into its current premises on Wellington Street. Following the acquisition of neighbouring properties, the entire plot was rebuilt in 1978 as the Yung Kee Building and is now owned by Yung Kee Holdings Ltd. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dim Sum at Tycoon Tann</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kam Shui-fai passed in 2004 and the company shares were divided among Kam's children, though there seems some dispute as to the exact allocations. Whatever, continual disputes between brothers Kam Kin-sing (or "Kinsen Kam Kwan-sing") and second son Ronald Kam Kwan-lai as to management strategies ultimately led to the BVI holding company being wound up by court order. Net assets were stated to be HK$2 billion ($256 million) in 2012.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>More Dim Sum at the Tycoon Tann</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yung Kee is most famous for its roast goose, and reportedly serves as many as 300 whole birds per day. But it is not cheap - a half bird serving six is around HK$240. The late founder Kam was nicknamed "Roast Goose Fai". Further, boxes of roast goose and preserved ("century") eggs can be bought at the restaurant for takeaway by locals and tourists alike. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Paul and Molly</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Even more dim Sum at the Tycoon Tann</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yung Kee Restaurant</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">G/F 32 - 40 Wellington Street</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Central </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel +852 2522 1624</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Suitably laden with bags of unquestionable treasure, we ambled back up the hill to our lunch where we found the Jolliers getting stuck right into the bubbles and plates and bowls of food coming out from the kitchens. I remember lots of cheering and clinking of flutes and quaffing of Champagne, and some well tasty bites of various dim sum delights, and then it was over and we were all packing up our bits and heading back to the bus and hotel to recharge the batteries ahead of the final onslaught at the Tosca. I think I slept for an hour. Be happy to come back to the Tycoon Tann. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tycoon Tann</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">74 Wellington Street</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Central, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel +852 3125 3228</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mob +852 9861 4718</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">email info@tycoontann.com</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dinner - Tosca Restaurant with Roberta Picco from Ethica Wines</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View from atop Ritz Carlton on Kowloon</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Kit and Hans</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All were spiffingly ready in suits and ties and evening frocks and IWFS Medallions and pretty much on time for the bus and following a fifteen minute vroom under the Causeway we were alighting at the Ritz Carlton and embarking on a two lift trip up to the 108th floor and magnificent sunsetting views across the Causeway to the Island. It is hugely pretty; twinkling lights and darkening skies make for a fairytale landscape, and one that would have been rarely viewed before. The Jolliers naturally selfied and we-fied with the cameras and phones whilst some fruity and somewhat citric liquid sherbet stuff in a glass got distributed. I drank it more for the booze content than the taste - when the fire in the throat needs slaking, anything alcoholic will do. I start to understand the sterno bums and cheap booze sucking old street tramps of my city youth. Once the booze gets a real hold, it's a hard master to crack. There's a little tick in the brain telling me to keep an eye on the brute; getting to be more of a need rather than an indulgence. Raises a question, when does that line get crossed? Presume it's different degrees for different folks. I still feel in control, though perhaps that is the signal - feeling in control when in fact you're no longer the master of the bottle. This is some grim thinking here for what is supposed to be a Jolly. To be meditated upon at a later date. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS KL President May Peng and IWFS Hong Kong President Karen</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the sun had set and the strange tasting drinks been despatched, we all headed back down a couple of floors to the Tosca. Actually, I detoured to the bathroom and was rewarded with a brilliant view of the Ocean side of the hotel. An earlier visit would have merited a photo but now in the dark it was somehow not enough to warrant a shot. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ambience at the Tosca</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We all mingled around the dining area and tables sipping the most welcome fizz after that strange cocktail and most Jolliers kept taking photos of the magnificent vista stretched out below. The fizz seemed never ending and pourings were hugely generous. Could be a long night. We were joined by IWFS Hong Kong President Karen who I was told had been hugely helpful in securing some of the venues on the Jolly. Eventually we fell into our allotted seats and things got underway with a short speech from President May and a somewhat longer one from the Ethica Wines representative and part sponsor of the evening's wines Ms Roberta Picco to explain the wines. I seem to recall meeting Ms Roberta at a wine dinner in the Publika a couple of years previously (late 2016 perhaps - I remember wheeling the Lenglui to the dinner, she having broken her foot and it was around this time) with some other wines for that night (which we bought). This evening would see a range of Italian delights presented for our delectation with the offerings from Tosca and the team. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ethica Wines Roberta Picco</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once again, I had opted against written notes and figured to try talking to my phone to record my thoughts. Ultimately this proved quite effective though actually more unacceptable as dictation took the place of conversation and I got a scolding for doing it. Fair enough. Table guests should come first. I'll dine alone next time…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The first wine came across as very floral on the nose, with a hint of Turkish Delight which would mark it as a Gewurtztraminer, though mouthfeel wise suggested a blend given the textural firmness. Couldn't find any info on the varietals on the website. It just talked about complexity and "sophisticated aroma of peaches and apples and textured on the palate with mineral tones." Whatever, the table noted it as very nice. I got rich and full in the mouth, pleasant acidity, and should be good with the scallop.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Which probably would have been the case had the scallop been a shade less spongy. Not sure what happened here - whether a bit long in the pan or the fridge, they lacked that crunchy bite that mark the little puppies as absolutely magnifico. In contrast, the truffle slice was hard and chewy and didn't really have much taste to it. However, the food did manage to take the edge off the acidity and revealed a beautiful silky texture and fruit sparkle. Got a sweet yet sharpish tang tickle on the tonsils, lovely mouthfeel and a lingering finish. Me like. Would happily buy this one. Ultimately, the scallop needed some carbo to undercut the sponge - the bread came to the rescue.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wine number two (the Petra Hebo) felt very much like a Bordeaux but way more light in texture. Ms Roberta had earlier said that this one was a Super Tuscan blend (one webbie says 50% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese). Petra is a 300 hectare estate, created by the Moretti family of Bellavista, and situated in Suvereto in the Val di Cornia, south east of Bolgheri. The name Petra is derived from the Latin for stone, or ‘pietra’ in Italian. One webbie says the winery is "in the process of organic conversion and the winery has been designed to use the force of gravity during vinification, reducing stress on the skins and saving energy."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(https://www.toscanaccio.co.uk/shop/wine/petra-hebo-toscana-rosso-igt/)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On the nose it has full, rich and sweet cherries, light forest, berry fruits, slight hint of damson. Sweet cherries dominate the mouth (cinnamon note) with a light bordeaux texture and feel. Think Ribena Light texture with underlying booze. Firm tannins, good medium finish. Could maybe use a couple of years but drinking nicely now. Also can buy this one. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Gnocci and Ossobucco Saffron Sauce. Quite hearty.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Gnocchi has a nice smooth texture, though initially the Ossobucco and Saffron sauce seemed to lack fire. Not unpleasant or inedible but seeming to lack vim. However, once the knife had separated the beef and let the juices run free it all came together. The meat and sauce with the gnocchi complemented each other beautifully and the wine started to shine - good mouthfeel, lots of cherry berries, hint of wood spice, cinnamon, finish on the back of the cheeks is beautiful and long lingering finish. Mmmm… very happy with this wine. Excellent match with the food. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At this point, I started to notice the sound levels creeping up, and meditated on the fact as to how a wine dinner evening develops. It is aways a bit quiet to start with, but once the Jolliers have had a glass or three of the white and the red then all the noise starts to increase. Malaysian wine dinners are so much fun. To hear the buzz and the jolly is always really, really good. Most happy meditation. I also noticed that the white wine pourings had not been ungenerous but got a slight feeling of a shade on the thin side with the reds. But then again it is a refined dinner at a two star Michelin restaurant in Hong Kong rather than our usual chug it down gangbusters affairs, so I get the need for a shade more decorum. But only a shade. Eventually, I found that all I had to do was ask for a tad more of the reds and they were quickly forthcoming. Sometimes all it takes is the thick face to be a bit bold. Om. Also can note that the service is very professional, with staff waiting for tables to stop eating and asking to clear, all dressed in dark suits, white shirts, black ties. Saw the Chef prowling around like a tiger keeping an eye on things. Or perhaps also keen for the punters to cast an eye on him. Tall and lengjai and disgustingly handsome. I sought to combat this self esteem misery by sucking down more Barolo. Seemed to work - can't remember what he looked like now...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Barolo nose was O Dear Lord massive, massive black cherries. Hint of Turkish perfume on the nose similar to the earlier Alto Adige. Fragrant rose petals, quite floral and feminine. On the mouth, though, it was pretty tannic, drying out the tongue and cheeks, and a bit acidic on the finish. Even after a decant. This one has at least a decade and probably more. I probably have one, if I am lucky. Seem to be a lot of 60 year olds kicking the bucket in the news. Can't take a single day for granted...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sea Bass. Lenglui felt was a bit overcooked</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had the Duck Breast whilst Lenglui had the Fish (originally it was the other way round but we exchanged on Lenglui tasting the duck and pronouncing it "ducky"). As it would happen, Lenglui would find the fish overcooked, so it was a no-win; I had a taste and thought it was okay but not great. In fairness, she is the fish expert so I defer here. She stayed with the Fish. The Duck did indeed feel a bit "ducky" in the mouth, (strong-ish purines), though maybe because it was full and firm and there was unusually a lot of meat. Most duck in my life has lacked much in terms of meat volume; this boy was generous. The crisp and smoked skin went well with the tannic and young Barolo but another five years would definitely have helped. Good match with the food. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next out were the cheese plate and dessert. The hard cheeses were very tasty, though I found the soft ones a bit iffy. The Sicilian wine didn't quite pair it for me. I understand that cheese can often make a bad wine taste good; all these seemed to do was douse the Sicilian fire. Could perhaps have used some grapes or citrus to cut the cheese goo and gunk and crunk.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dessert wasn't bad, a kind of peachy looking thing (which turned out to be pumpkin) with some biscuit thingy, and a white chocolate strip across the top of some white ice-creamy stuff (presumably the almond milk). It was pleasant, though it seemed to lack intensity and power; it all became some crumbly kind of biscuit cream mix and also quite on the sweet side. I found the matching Moscato too sweet for personal taste, though somehow managed to end up with half a bottle of it and being told to sneak it out of the Tosca. I didn't really want it but the urgings of (nameless) prompted a kind of duty. As it would happen, no one else wanted it either - ultimately it got left in the hotel room. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Paul and Molly with Handsome Chef</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had managed unusually to have remnants of all the wines in glasses on the table and went through re-tasting them at the end. I found the second still worked well, and the Barolo started to open up fantastically. The Sicilian is full of fire, vim, blood and everything - very tasty. We have forest berries nose, firm tannins, good fruit. Nice, rich full fire on the mouth, good pepper, bit of cherry, bit of damson. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3qTRdMxJakEyZiboOP5aAwFEreYeNradOjedSCGx-Ty1H4RJpZ6v4hrs1Ia6GNpZ5zmY7EfYon8BjlTor6g_TRs8QNomEImeXXIZSSWs1zK3rLH394BzGO8rRM3E739GfEnPK61tjh4/s1600/DSC00072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3qTRdMxJakEyZiboOP5aAwFEreYeNradOjedSCGx-Ty1H4RJpZ6v4hrs1Ia6GNpZ5zmY7EfYon8BjlTor6g_TRs8QNomEImeXXIZSSWs1zK3rLH394BzGO8rRM3E739GfEnPK61tjh4/s640/DSC00072.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Wines</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ultimately, Tosca promised much but for me and those I spoke to afterwards didn't feel to have fully delivered - we could not quite see where the two Michelin stars were. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">The Jolliers know their Stars and the standards and styles those starred places have established. The feeling seemed to be that these expectations were not quite met. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Okay, factor in the fact that doing covers for the forty plus group that we were does not showcase the kitchen at its best, and the individual dishes will take a hit resulting from the extra time necessarily needed to get taken to get them from pan to table. Numbers always create delay. I don't recall if the plates were warm. Notwithstanding, there just did not seem to be quite enough "wow" in the food to match the setting. Though as said, not fair to judge the Tosca given the large group context. Have to come back and do the food in a more intimate gathering. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>End of the Evening</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeN6sfqb88_wS8vYXKKD1ChHW5Es5m6QU7INms49UE-20I-5LQ6n5_s3AgsqV9JXDh70ns0Hl7kJc8r0fLSj2X133j8haGhIcNVJAlRKmSe-ZwiTAbSfIk0iARFgiZm5ExK9rRXS3ZIU/s1600/DSC00077.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeN6sfqb88_wS8vYXKKD1ChHW5Es5m6QU7INms49UE-20I-5LQ6n5_s3AgsqV9JXDh70ns0Hl7kJc8r0fLSj2X133j8haGhIcNVJAlRKmSe-ZwiTAbSfIk0iARFgiZm5ExK9rRXS3ZIU/s400/DSC00077.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dr Jag and Lenglui, er, crossdressing?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On reflection, for me it all felt a little "hotel" - I have come across this elsewhere in my foodie adventures in that hotel restaurant chefs appear to get intimidated by the corporate soul and back off from being bold and adventurous in case the good customers gripe to the management and the hotel loses return business. I get that hotels need to be all things to all people and this was very much all Italian cuisine to all the world. Don't get me wrong - the food was far from bad. It is just that whilst I concede that this approach engenders the necessary consistency in dish delivery, my experience is that it builds in an element of "bland" which detracts from adventure and the excellence that could result. And THIS is what I find I now prefer and which I like to seek and report on. So it goes. In sum, I would go back for the sunset and the wines, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">but would repair to either the Ying Jee Club or Kam's Kitchen (see Day Four report) for dinner. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ethica Wine Dinner at Tosca Restaurant HongKong</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">MENU</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Welcome Canape</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Eric, Dr Jag, Kit, Winston, me</i></span></td></tr>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Bellavista Alma Gran Cuvee NV Magnum, Franciacorta DOCG, Lombardy</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Capesante</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hokkaido Seared Scallops, Jerusalem Artichokes, Black Truffle</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">St Pauls Pinot Bianco Riserva Passion DOC 2015, Alto Adige</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Gnocchi</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potato Gnocchi, real "Ossobuco", Saffron Sauce</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Petra Hebo, Suvereto DOCG 2015 Tuscany</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">L'Anatra Migrante</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Duck Breast with Autumn Roots, Steamed Raviolo with Confit Duck Leg</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">OR</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Branzino in Crosta</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea Bass in Celeriac Crust, "Cacciucco" Sauce, Sea Lettuce</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Mirafiore Lazzarito Barolo DOCG 2010 Piedmont</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">I Formaggi di Tosca</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tosca's Cheese Selection</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cusumano Sagana Nero d'Avola, Sicilian DOC 2015 Sicily</span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Zucca e Mandorle</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pumpkin and Almonds</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Saracco Moscato d'Asti DOP 2018 Piedmont</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJKwtKR0_AczMv87Qp6145YRHPeIFgCmElzZft8hFKJliisHHZp5h48foyjMQVYAhvDK0XknCnq2bMyXXmwGKJZs0R9SPuH_Ly-TXKWPkM0AUhCd4AX2TIgG24ytk2gu6-BvhlRksMX8/s1600/IMG-20190120-WA0180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJKwtKR0_AczMv87Qp6145YRHPeIFgCmElzZft8hFKJliisHHZp5h48foyjMQVYAhvDK0XknCnq2bMyXXmwGKJZs0R9SPuH_Ly-TXKWPkM0AUhCd4AX2TIgG24ytk2gu6-BvhlRksMX8/s640/IMG-20190120-WA0180.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mossie</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">TOSCA </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Level 102, International Commerce Centre (ICC), </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Austin Rd, West Kowloon, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Open today · 12–2:30pm, 6:30–10:30pm</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Phone: +852 2263 2270</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">ETHICA WINES ASIA PACIFIC</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roberta Picco</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Resident Sales Manager Asia-Pacific</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">134A Hillview Avenue</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">669620 Singapore</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Email roberta@ethicawines.com</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">website www.ethicawines.com</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJKX5NqHctldhgFOwV3yK1GnvYlhaS5nAwmz7CMZcerUx5-iDD1TV7gun49S9OemdR8cEQpwRXS0XpXD_H22HYGm_I-erJ8R0NWeab2AXppzW18GvRlUAPjFXLtFHwhfwBCh4DRpTHkc/s1600/IMG-20190120-WA0214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJKX5NqHctldhgFOwV3yK1GnvYlhaS5nAwmz7CMZcerUx5-iDD1TV7gun49S9OemdR8cEQpwRXS0XpXD_H22HYGm_I-erJ8R0NWeab2AXppzW18GvRlUAPjFXLtFHwhfwBCh4DRpTHkc/s640/IMG-20190120-WA0214.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>All The Jolly Jolliers!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We paused in the Hotel lobby to get some group photos and got whacked by the driver for the ten minutes that this took. The hotel could not let him park up for us so he had to keep driving around the forecourt. Fair enough. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said earlier, I tried to offload the souvenired Moscato but to no avail. Even tried singing a revised "It's Now Or Never" in an attempt to get it drunk. Didn't work. Think the words went something like </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"It's Now Or Never, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Must drink this wine, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's very tasty, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But out of time - </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bottle, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Is yours to drink, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Or else it's going, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Straight down the sink"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back at the Hotel it was decided a nightcap was necessary so a few of us downed either coffee or beer in our individual attempts to get knocked out for bed. Was indeed a good solid knockout for two hours and then the usual fret and clockwatch for a couple of hours whilst the system processes the booze and eventually nod off for an hour or two before the dawn. So it goes. Tomorrow was lazy shopping and dinner so no desperate need to plan too much. Just roll with the day. And a good day it would indeed prove to be. It would also be the day I would get to become the mule. Read on...</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/03/iwfs-kuala-lumpur-hong-kong-jolly.html"><br /></a></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/03/iwfs-kuala-lumpur-hong-kong-jolly.html">Click here for Day Four of the Jolly>>></a></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-27279615430781990892019-02-25T20:37:00.000-08:002019-03-26T00:40:26.293-07:00IWFS Kuala Lumpur Hong Kong Jolly January 2019 Day Two<div class="p1">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui outsde the Ying Jee Club</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Kuala Lumpur Hong Kong Jolly January 18 - 22 2019 - A recollection of Five Days of Food and Wine in Hong Kong, and how I became a Lap Cheong mule</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Day Two - Saturday January 19th </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone raved about the breakfast here at Hotel Jen, basically I think because it was a Malaysian menu - nasi lemak, curry laksa, roti canai and other homespun delights from the, er, homeland. I can't normally face the Malaysian cuisine first thing after a skinful - well, after anything really; too much oil and spice - so I opted for the Western style. Very salty and overprocessed bacon but the scrambled egg and beans were excellent with a round of bread and butter. I did try some roti but it was too hard and chewy and got quickly expectorated back on to the plate. The Coffee was that creamy style powdery tasting gunk from a machine - bit grim for me. I tried the black with some hot milk that also failed - the milk had curdled into a thick glob of alien looking life-form that tumbled into the cup and floated there, seemingly waiting to jump up and attach itself to my face. Yuck. I gave up and had brown tea. Had sadly forgotten to bring the reliable packets of instant Cafe 21 and spent part of the day unsuccessfully looking to find some. Bum. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Inside the Ying Jee Club</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were basically free for the whole day and had a lunch planned with Lenglui daughter Lorraine at some place in Central called the Ying Jee Club (a two star Michelin) and would be joined on this gastro venture by the Money. Lenglui wanted to do the tram but we eventually plumped for the Underground since the station was right behind the hotel and there were elevators going down. The hotel desk advised that it would be three stops and to look for the A signage which would bring us out onto the appropriate road (De Veaux, I thought I saw, but the address said Connaught) and to look for Nike, since the restaurant was in the same building (called the Nexus). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was where the RoamingMan modem started to prove its worth, telling me which way to walk and naturally sending me down a wrong road just as we had passed the place. It told us to turn right but I think it thought we were on the other side of the road (the correct one, as it would turn out). We about turned, crossed the road as it told us and then it wanted to take us back to the other side of the road. I have now learned that when it does this you are pretty close to the destination. We were actually standing outside the Nike and never saw it until I saw a sign saying Nexxus Building - hiding in plain sight and we just could not see it. The Ying Jee Club is on the upper level of the Nexxus and as we were a shade early and the door was barred against the world, Lenglui naturally went shoe shopping. There was a Jason's Supermarket on the lower level to which I headed and told an incoming Lorraine where mother could be found. I think she would have been able to have guessed.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Sichuan Dumplings - massive tasty</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I do enjoy roaming around supermarkets overseas. I find it fun comparing and seeing what is the same and what is different. Jason's has outlets in Singapore and Kuala Lumpur and many of the brands on display were indeed similar (though perhaps a shade higher in price). Only real difference was in the fresh fruit and meat sections so nothing much different to comment on and nothing to buy. Still, always good to recce and see how. I continued my perpetual hunt for Onion sauce granules and again came up empty handed. Guess it is not made anymore. Bum. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Char Siew - wicked sweet and spiceously fiery</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Went back upstairs to find the Lenglui surprisingly unsuccessful in making a purchase and off we all trotted to the now welcoming arms of the Ying Jee Club staff. We got ushered to a table for four but quickly relocated to a table for five when The Money turned up with The Bank. Sipping some very pleasant and delicate Chinese Tea, there seemed a communal opt out against having wine with the lunch. It somehow felt more correct and better fit the sense of the occasion. Anyway, the wines were fiercely expensive and we would be drinking ourselves silly come the evening. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Can't remember, but dam tasty</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Ying Jee Club webbie offers punters to "Enjoy a Michelin-starred Experience (of) Exquisite Cantonese Cuisine". It goes on: "Nestled in the latest food hub, Nexxus Building in Central, Michelin Two-star Ying Jee Club epitomises the highest standard of excellence in Cantonese cuisine. The name, Ying Jee Club, symbolises prosperity, success and business in Chinese. The elegant restaurant is spearheaded by Executive Chef Siu Hin Chi, who has garnered 18 Michelin stars for the past ten years, a legend within the industry."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Signature Salt Skin Chicken - ho seck hor...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"His impeccably presented dishes bring fresh spins on traditional Cantonese favourites, all dedicated to ignite the senses of discerning palate. Complementing the masterfully crafted culinary experience, is an eclectic wine list for over 300 bottles from around the world. Savour deliciously vibrant cocktails on the ground floor cocktail bar, is the best prelude for an exquisite meal. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Duck. Darned. Good. Yes. </span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"Overlooking the central business district on Connaught Road, the stylish, two-storey Ying Jee Club, is sculpted by renowned interior architect designer Steve Leung and design director Janet Choy. The graceful setting is accentuated by an emerald green backdrop, exuding a calming energy. This jewel tone is paired together with recurrent golden highlights, further creating a stunning contrast with the subtle wooden panel floor and orchestrating a wonderful ambience. Ying Jee Club seats 104 guests, with four private rooms, perfect for business meetings and intimate family gatherings."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>A dessert. I think.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Michelin Guide standard of English grammar feels occasionally a bit questionable and in need of a good proofread - feels to be something wrong with "our most comfortable places" and "Michelin Guide's Point of View". The actual verbatim review is "Rather than gimmicky promotions, the owner prefer (sic) diverting more energy and resources to the freshest ingredients and refining the chef's cooking techniques. Diners are greeted by an elegant and contemporary dining hall adorned by marble tables, velvet seats and metallic trims. The menu is traditionally Cantonese with a touch of finesse. Their signature crispy salted chicken is silky and tender without being overly oily." Which is a very accurate and brilliantly condensed description of what you get. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Rosemary Bread Roll. Lovely bite</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The reviews of the Ying Jee have not been kind to the place (HK Tatler, SCMP and Time Out) though they all focused on dinner whereas we were having dim sum. And speak as I find, this felt like an excellent Dim Sum lunch, though the menu suggests that it would not have been cheap. Menu is saying Dim Sum dishes range from HKD70 to HKD120 to which one needs to add the tea. Lorraine got the bill for everyone so we did not see it. The individual dishes I had were total yum, with special mention going to the signature Salt Skin Chicken and the sticky sweet but absolutely delicious Char Siew. There felt a whack to the dishes that somehow is missing from the standard Dim Sum you get at lunch elsewhere - it felt definitely elevated in taste terms. And I think I know a bit about Dim Sum, having consumed many lunches over the years. Can see why the Michelin stars get awarded. Ambience was modern corporate, with a minimalist feel across the place which gave an efficient feel to the place and admirably underlined by swift and swish service from the staff. Light, bright and brisk. Can't remember what else we had, but the photos tell the story. Lenglui would sing the praises of the Ying Jee to the rest of the Jolliers for the rest of the trip, sharing photos and business card via the Whatsapp. It was excellent. Would happily go back. Though preferably on someone else's ticket. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ying Jee Club</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shop G05, 107 - 108, Nexxus Building</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">41 Connaught Road</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Central, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 2801 6882</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">email reservation@yingjeeclub.hk</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch finished and I followed the Money and the Bank to opposite the Princes Building which was where they would get their shuttle bus that would take them back up the Peak to their home in the clouds. Lenglui and daughter had gone for a quick shop and leaving me to my own devices before rejoining for a 4pm snifter at a rooftop bar in the same building. So I spent a pleasant two hours plus wandering around the Princes and nosing in and out of the stores. Spent a good amount of time in Oliver's Supermarket and its excellent range of fine foodstuffs and wines. They were not dissimilar to the things we increasingly find in Jason's and Cold Storage here in KL so I suspect similar owners and suppliers exist in the background. And joy of joys I found some packets of Onion Sauce mix! They are total magic with a tub of Sour Cream and makes for a wickedly tasty dip full of fire and vim. Used to be made by McCormicks, but now no more on the KL shelves and no know why. This dip would turn out a shade mild but still tasty and perfect with sliced celery and carrot and potato chips. Have to organise the Money to pick up some for import. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 28107710</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mooched around the Bookazine bookstore browsing a few things and finally buying the Hong Kong Tatler with its 50 Best Hong Kong Restaurants, hoping to read up ahead of the three that had been lined up for the Jolliers. Didn't get the chance to read it. Still haven't got round to reading it. There you go. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View from Sevva Rooftop</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said, we had arranged a rendezvous at the rooftop bar for a swiftie and a view over the harbour and causeway to Kowloon. But I had forgotten the name and was not sure of how to get there. There was free wifi at the Prince's and I tried whatsapping the others to find the name of the place where we all would be meeting. Didn't get a response. Finally figured out that if I did a search for Prince's and Rooftop I might get a result. And I did - Sevva. One of the doormen showed me where I could get the lift and as I stepped out of one, Lenglui Lorraine and Kit stepped out of the other! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We enjoyed a chilly but visually brilliant forty minutes on top of the world, cheek by jowl with some impressive neighbours and having the space to overlook some of the old Hong Kong buildings dwarfed by their neighbours. It was naturally expensive (wines by the glass were HKD170-200 whilst Cappuccino was HKD75) but a worthwhile splurge. The place had those vertical flamethrowers for heat, but you have to find that Goldilocks distance where you stay warm but don't get scorched. Some nice decorative touches on the inside where some punters were enjoying afternoon tea. Of course. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sevva</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prince's Building</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">25th Floor, 10 Chater Road</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Central, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 2537 1388</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.sevva.hk</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lap Cheong at the West Villa</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Figuring there was still time ahead of dinner, it was determined that we would all go shopping for <i>lap cheong</i>, that full fat and meaty Chinese wax sausage. It had been had on good authority that some of the best <i>lap cheong</i> on the planet came from a restaurant in the Lee Garden building name of West Villa. Well, and okay - our intelligence was that the traditional mecca for this delicacy is the legendary Yung Kee in Central. This is <b>the</b> place where one of Lenglui's friends (we call her the Duchess) and her entourage insist on visiting every time they are in the town and embark on going and buying up the entire shop's <i>lap cheong</i> and century eggs. And she will brook no contradiction on the point - she is a Duchess, after all. And a Duchess must insist on only the best Chinese sausage. O yes. But this West Villa also had a name whereby a different Duchess and one who really knows her food swears by West Villa. So. I sensed a taste off at some future date if we could keep from eating the things before our return home (we could). Lenglui, Lorraine and Kit pretty much bought the entire stock in the West Villa and left the place loaded with plastic bags full of pork and goose liver waxed sausage. I think there was some goose feet in there somewhere as well. The lady cutting the strings and packing the booty looked very happy. I couldn't understand a word during the entire transaction, but the others seemed able to converse well enough. I just carried the bags and said "ho seck" a few times (means "very tasty"). It usually gets a smile.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Getting the skinny on the Lap Cheong from the Restaurant Manager</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">West Villa Restaurant</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5/F, Lee Gardens One, 33 Hysan Avenue, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Causeway Bay, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We also found the Wine Shop where the Money had sealed some wine deals for the Jolly. I recalled the previous evening at their gaff on The Peak the name Enoteca on some of the boxes of booze in their apartment. I saw the name advertised in the elevator that we had taken up to the West Villa and suggested we make a stop on the way back down for research purposes. And Lo and behold, here it was two floors beneath the <i>Lap Cheong</i> mecca and it would indeed prove a profitable though costly visit. There were some delectable lovelies on display and at fair to excellent prices. Mostly high end Bordeaux, Burgundy, and Italian with a smattering of very collectable New World. Lorraine saw a couple of screaming buys and on confirming with homebase snapped up a couple of Lynch Bages and Conseillante Pomerols. I also secured two of the discounted Conseillante 2002 along with some other nice Frenchies - three bottles of 2016 Domaine Leflaive Macon Verze and a 2013 Troplong Mondot for drinking with buddies with whom we spent a most memorable outdoor lunch at the winery in April of that same year. We also were able to get discount as a result of the Money having an account there and she gained points as a result of our purchases. Everybody wins. Perfect. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The business card says Enoteca also have outlets in the ifc mall and also on the Kowloon side and in the New Territories. Most impressed with the wine selection and the prices and the service setup. They also apparently do tastings, though they did not seem overly committed to letting us taste some booze that others there seemed to be happily sniftering. So it goes, and perhaps no bad thing - as said, there would be a lot of booze forthcoming at the Chairman dinner. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enoteca</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No 307-308, 3/F Lee Gardens One</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">33 Hysan Avenue, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Causeway Bay, Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 2887 8270</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Chairman restaurant</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I hung around for a while whilst Lenglui and Kit mooched around the shops. Could not find a seat at the Starbucks so I sauntered downstairs to where another small coffee outlet was located and parked awhile with the purchased booze and the <i>Lap Cheong</i>. We all met back up and figured it was time to take a taxi back to Central to where our dinner restaurant The Chairman was located. The taxi stand at Lee Garden One initially confused me - there were people standing both sides of the taxi stand post and I had to confirm with one couple whether they were waiting for a cab. The taxis seem pretty plentiful (it was not raining) and five minutes brought our saviour and his trusty steed to take us to dinner.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our Jolly blurb had told us that The Chairman "has been making waves with their efforts to promote forgotten Cantonese cuisine, connecting with chefs from the Foshan area to bring new inspiration and recapture techniques and ingredients from history. Thus following the "farm to plate" approach adopted by many seeking an edge in this industry. It is also in the Hong Kong Michelin Guide for 2018 and in the Top 20 Best Restaurants as voted by Hong Kong Tatler. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Michelin gives it a plate and two forks (which seems to mean good standard and good cooking) and says the restaurant "</span><span style="font-family: "arial" , "helvetica" , sans-serif;">looks to small suppliers and local fishermen for its ingredients and much of the produce used is also organic. Showing respect for the provenance of ingredients and using them in homemade sauces and flavoursome dishes - such as steamed crab with aged Shaoxing, crispy chicken stuffed with shrimp paste and almond sweet soup - has attracted a loyal following. The restaurant is divided into four different sections and service is pleasant and reassuringly experienced."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Waiting for the Chairman to serve</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We pulled up at some seedy looking backstreet dominated by what looked liked an opium den from the outside - all red and black and dim lighting. I waited in the cab pending confirmation by the Lenglui and Kit that this indeed was the place. It would indeed turn out to be so - we saw The Money coming down the stairs on some mission and we swept into the place and upstairs to where our dinner would be held. There were three tables split across two rooms and it did look quite cramped. We dumped our bags and <i>lap cheong </i>booty at what looked like spare table space and stood around whilst the staff under supervision of The Money started cracking the bubbles. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Our booze for the night - none left at the end - we can get thirsty</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Can't remember much about this dinner, except for the fact that we were all pretty cramped and occasionally cracking elbows in our jostling for the food. Had to occasionally fight for refills as I had somehow become seated furthest from the bottles and was occasionally on the verge of gagging and passing out from thirst due to such deprivation. I enjoyed all of the food at the time, though little memory of individual tastes remain. Again, no written notes made - would not have been possible given the lack of space on the table for a notebook - and not much in the way of food photos from me or seemingly anyone in the Jolly. All were in a very jolly mood and more keen to take photos of each other (or selfies with others) and share them on the Whatsapp. I started with a couple of songs and this time managed to get some of the Jolliers to join in - got the Governess to do a rendition of Bee Gees "To Love Somebody" and Ajmal Jolly to belt out "Stand By Me". Definite Party mood. My camera seems to be slowly dying - I put what I think are freshly charged batteries in it and it refuses to spring to life, I increasingly need to massage the batteries and thump the camera into sparking life. Though this time, the batteries seemed to be indeed dead. No amount of delicate closing the battery latch nor rescussitation seemed able to generate contact between power and device. But it still takes great coloured snaps when it is on form. Maybe just use Lenglui's iPhone. And remember to bring a charger. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Money, The Bank, and The Doctor</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09N12MV2BfjYOVXKZZsiwUcddd2hKzCXCA7zpbeNdxVGoZvkVvyOwEnz8Pc60lvKUKvRZUiub81C28EHpOh7rJoS8675UuWk7l6ZxFlPJ8NVP3Jhr4FA8NdmhEsMu3L2EKfAoWugfDbA/s1600/IMG-20190119-WA0034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09N12MV2BfjYOVXKZZsiwUcddd2hKzCXCA7zpbeNdxVGoZvkVvyOwEnz8Pc60lvKUKvRZUiub81C28EHpOh7rJoS8675UuWk7l6ZxFlPJ8NVP3Jhr4FA8NdmhEsMu3L2EKfAoWugfDbA/s640/IMG-20190119-WA0034.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cheers??</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOB5Imi0duGQFVTp2Pbr3ULQLrxZAviXUle_GsX0NVNrNXjUcVJcWjCeAQxs3aRqqsK-XF5dKC8l5UAgDg75bhPiB-uMKMncN-CUjw_9tWd_6FYgWKzSNgfMVdjEL43eeJT_yFVddD7Y/s1600/IMG-20190119-WA0037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOB5Imi0duGQFVTp2Pbr3ULQLrxZAviXUle_GsX0NVNrNXjUcVJcWjCeAQxs3aRqqsK-XF5dKC8l5UAgDg75bhPiB-uMKMncN-CUjw_9tWd_6FYgWKzSNgfMVdjEL43eeJT_yFVddD7Y/s640/IMG-20190119-WA0037.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Governor and Governess. And The Doctor.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zDYbawb4JJvvw77EODNQKNI459ZOHVQhXlx3vf0GjNUUGyvMMUh5vBVFJde4YzTk0iO0tRNrxUJLBWORY6jtYyS_K7K-pQ6N-c1u1zuQPzLhVFzsdDeAHiffcN9KdvCK1vZXUsJJKsg/s1600/IMG-20190120-WA0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zDYbawb4JJvvw77EODNQKNI459ZOHVQhXlx3vf0GjNUUGyvMMUh5vBVFJde4YzTk0iO0tRNrxUJLBWORY6jtYyS_K7K-pQ6N-c1u1zuQPzLhVFzsdDeAHiffcN9KdvCK1vZXUsJJKsg/s640/IMG-20190120-WA0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jolly Party People!!</i></span></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9qG0WlYG5OyZC3sIUBo6YPcdyrbOqEze1AFlJ9MzQvOwVa024_nM6HJAo04EbhhlQj2uaHITx8_hPt03d7qWqXadIElB3NLtmzO4WyrTEIbgDq3iz3zNDfS0nyE1j8E8oiR4aGGNtNI/s1600/IMG-20190120-WA0024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="593" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9qG0WlYG5OyZC3sIUBo6YPcdyrbOqEze1AFlJ9MzQvOwVa024_nM6HJAo04EbhhlQj2uaHITx8_hPt03d7qWqXadIElB3NLtmzO4WyrTEIbgDq3iz3zNDfS0nyE1j8E8oiR4aGGNtNI/s400/IMG-20190120-WA0024.jpg" width="218" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOiFC7hq6ZVFNE9QwdpI7WLoQDAF77yeU99YvDh5DgLNFPzwvn0HsSgiRlZF5l9bWVzVOEMSpjq72Y1XWoSF0SmtPZPStpxDMLMA46t69TBICxiPfjunjxwTcQCYdsnzBKDf3dEZZHGc/s1600/IMG-20190120-WA0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="662" data-original-width="1080" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOiFC7hq6ZVFNE9QwdpI7WLoQDAF77yeU99YvDh5DgLNFPzwvn0HsSgiRlZF5l9bWVzVOEMSpjq72Y1XWoSF0SmtPZPStpxDMLMA46t69TBICxiPfjunjxwTcQCYdsnzBKDf3dEZZHGc/s640/IMG-20190120-WA0023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>More Jolly Party People</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Hans and The Lenglui</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DJ6ukaFwxmdunIYPTIeXtP210RTHLahhGk4tixNPtjxKq5pFvCfRfNvgjRhZyzhMo-71dsfs93O4LT4Xs_Uq5Lj0MdRK9N78t9XNAg1u4SXKxn57fajungM9R2h3O7L1IO-Kq9xhYE8/s1600/IMG-20190120-WA0033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="668" data-original-width="1080" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DJ6ukaFwxmdunIYPTIeXtP210RTHLahhGk4tixNPtjxKq5pFvCfRfNvgjRhZyzhMo-71dsfs93O4LT4Xs_Uq5Lj0MdRK9N78t9XNAg1u4SXKxn57fajungM9R2h3O7L1IO-Kq9xhYE8/s640/IMG-20190120-WA0033.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mossie, Dr Jag, Winston and The Money</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6tuwz5yopwOMi1nzORcYdvWEmJ2_uncGzY9nqBz2K4hibTzjjmoYYZO_midAoEoyUqG62aiexAKu97vbLWtf88FNH-_vL6isoARLFAT9BNMkJ9MBM2kwTXdZKo3ZTBdBkEhU2m107Eg/s1600/IMG-20190120-WA0034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="607" data-original-width="1080" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6tuwz5yopwOMi1nzORcYdvWEmJ2_uncGzY9nqBz2K4hibTzjjmoYYZO_midAoEoyUqG62aiexAKu97vbLWtf88FNH-_vL6isoARLFAT9BNMkJ9MBM2kwTXdZKo3ZTBdBkEhU2m107Eg/s640/IMG-20190120-WA0034.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"Got booze?" "Got..."</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ_LfJlEQM9uJt9cKyTFXxwXJTH_meFNvtDkIF2OZME6iWvmFhM4myY_3iEyKphKEzloro6XOpWqVgmfJQP06oYk_xKga_0nDJmuGSu4z8W0f9Zx1u-o8aIEtqddGSPeCy5P5qugiff8/s1600/IMG-20190120-WA0042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="643" data-original-width="1080" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ_LfJlEQM9uJt9cKyTFXxwXJTH_meFNvtDkIF2OZME6iWvmFhM4myY_3iEyKphKEzloro6XOpWqVgmfJQP06oYk_xKga_0nDJmuGSu4z8W0f9Zx1u-o8aIEtqddGSPeCy5P5qugiff8/s640/IMG-20190120-WA0042.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Doc Bachan, Suzuki, and Allie</i></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumPrYFRLnljm_7QFZiKTPcslLmfrlMsWs3EBqccbl2T4ejLoOkb5QoBqTqYvl6y74OGgHD6QBZ2bhqne19WNOPUAyYDGw8a9VPDAp1r_EQuVxtj6GTHCthL5zjCDoENhwQqeoO9aEPlM/s1600/IMG-20190120-WA0045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="757" data-original-width="1080" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumPrYFRLnljm_7QFZiKTPcslLmfrlMsWs3EBqccbl2T4ejLoOkb5QoBqTqYvl6y74OGgHD6QBZ2bhqne19WNOPUAyYDGw8a9VPDAp1r_EQuVxtj6GTHCthL5zjCDoENhwQqeoO9aEPlM/s640/IMG-20190120-WA0045.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dato' Tony and Vanessa</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chairman Menu</span></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6xbBsvqlL-hNXLiemmtyMBDFXGfRvAXqjnNzv0lCN2Xu9F8MIRAK5H4HFVWF_Li0zROz0SQWyc93ggiDV7TOIyQJnfBMBCMvCdmKwdKrTo9fic6r4nD6uB_m2Obr0YisKJi1DPpbgpg/s1600/IMG-20190120-WA0043.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1055" data-original-width="754" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6xbBsvqlL-hNXLiemmtyMBDFXGfRvAXqjnNzv0lCN2Xu9F8MIRAK5H4HFVWF_Li0zROz0SQWyc93ggiDV7TOIyQJnfBMBCMvCdmKwdKrTo9fic6r4nD6uB_m2Obr0YisKJi1DPpbgpg/s400/IMG-20190120-WA0043.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dato' Jeremy and Datin Kalsom</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1">First Course </span>- individually served</span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Smoked Baby Pigeon with Longjing Tea and Chrysanthemum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wild Clams Stir Fried with Chili Jam and Basil</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Henriot, Blanc de Blancs, champagne Magnum (Reims)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Second Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crispy Taro Cake with Smoked Duck</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted Lamb Belly, Caramelised Onion with Chinese Buns</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Larrivet Haut-Brion 2012 Les Hauts de Larrivet (Pessac-Leognan)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Third Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Soup of the Day</span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fourth Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steamed Fresh Flowery Crab with Aged ShaoXing Wine </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fragrant Chicken Oil and Flat Rice Noodles</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Olivier Leflaive Chassagne-Montrachet 2015 (Beaune)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fifth Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauteed Prawns with Shrimp Roes (XO Sauce)</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Larrivet Haut-Brion 2012 Les Hauts de Larrivet (Pessac-Leognan)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sixth Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oxtail Stew with Port and Dried Mandarin Peel</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Pontet-Canet 2008 (Pauillac)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Seventh Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Steamed Kai Lan with Pickled Chinese Vegetables</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Pontet-Canet 2008 (Pauillac)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Eighth Course</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fried Rice with Prawns Trio - Fresh Prawns, Sund-Dried Prawns and Shrimp Paste</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Pontet-Canet 2008 (Pauillac)</span></i></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Desserts of the Day</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Duo of Osmanthus and Wolfberry Ice Cream and Sweet Almond Cream</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCF2vYLEIgDG6sXnXEHGmvDF-rXXsLXuuAR3tFNqb2F2gITHpMFyPkOs8Ul6Pgdz_wktg4-vqyDicaRhcsi7gMRI0KdFuZNIBdVnjvn9MGRfKC5wcK9DBlMr0xX7fygbcA8wpbZOPoVw/s1600/IMG-20190120-WA0046.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="948" data-original-width="569" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCF2vYLEIgDG6sXnXEHGmvDF-rXXsLXuuAR3tFNqb2F2gITHpMFyPkOs8Ul6Pgdz_wktg4-vqyDicaRhcsi7gMRI0KdFuZNIBdVnjvn9MGRfKC5wcK9DBlMr0xX7fygbcA8wpbZOPoVw/s400/IMG-20190120-WA0046.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ajmal and Mubina</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chairman Wines</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Henriot, Blanc de Blancs, champagne Magnum (Reims)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Light yellow, The nose shows immense finesse with almond and hazelnut notes blending with a very elegant touch of toast. Deliciously silky, creamy texture on the palate. A Blanc de Blancs that is lush yet elegant, expressive yet racy. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Olivier Leflaive Chassagne-Montrachet 2015 (Beaune)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A rich and powerful wine with a remarkable persistence and a nose dominated by aromas of acacia, sweet spices and white flesh ripe fruits. This fleshy wine offers peach, apple, lemon, honey and spice flavours. A fine structure lends support, providing balance and driving the lingering finish of citrus and baking spices.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Larrivet Haut-Brion 2012 Les Hauts de Larrivet (Pessac-Leognan)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is a big and juicy wine full of blackberry and dark-plum flavours. The second wine of Larrivet Haut Brion, it is fruity with dominant Merlot and round and perfumed Cabernet. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Pontet-Canet 2008 (Pauillac)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A candidate for "wine of the vintage", Pontet- Canet's 2008 boasts an opaque purple colour as well as copious aromas of sweet blueberries, blackberries and blackcurrant fruit intertwined with lead pencil shavings, subtle barbecue smoke and a hint of forest floor. Full bodied, with fabulous richness, texture and tremendous freshness, this first growth-like effort is more developed than the uber powerful 2010. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">wine notes provided by organiser</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Chairman</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">18 Kau U Fong</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Central</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 852 255 2202</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don't remember much about the ride back to the hotel, except that there was one. Pretty pooped and ready for bed, we crawled straight under the covers. A good day. Hopefully would be another one tomorrow. Zzzzzzz....</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/02/iwfs-kuala-lumpur-hong-kong-jolly_31.html"><br /></a></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://klfoodandwine.blogspot.com/2019/02/iwfs-kuala-lumpur-hong-kong-jolly_31.html">Click here for Day Three of the Jolly>>></a></span><br />
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-35011121057732483262019-02-25T20:27:00.000-08:002019-03-26T00:47:22.360-07:00IWFS Kuala Lumpur Hong Kong Jolly January 2019 - Day One<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">IWFS Kuala Lumpur Hong Kong Jolly January 2019 - A Recollection of Five Days of Food and Wine in Hong Kong, and How I Became a Lap Cheong Mule</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Day One - Friday January 18th</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Woke up at 5am for a 6am pickup by Jolly Kit and driver Andy. The phone alarm went off smack on time but it was a hard one to get moving. Cold shower and coffee and some warmed Welsh Cakes got the system going. Kit and driver were bang on time, we loaded the cases in the large van and headed off to the airport. The roads seemed surprisingly busy for this time of the morning; not slow, but quite a bit of traffic heading to and from KLIA. And when we got there at just before 7am the place was buzzing. Lots of people dressed in their robes and looking like they were all heading off on a pilgrimage. We weren't sure if it was Hajj season - didn't see anything in the papers. But here they all were. So it goes. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I had checked in online the previous day but still got made to stand in not a long line at the MAS counter and all was processed in less than ten minutes. Went for coffee with Kit at the Cafe & Kitchen whilst Lenglui went off to pick up the RoamingMan internet hub she had rented. Though she quickly came back in need of cash to lay down as deposit for the thing. The RoamingMan is basically a modem which you can use internationally; wifi on the go, if you like, without having to pay those massive roaming charges. Costs about RM25 a day and up to five people can connect to it. You find it on your phone with the usual wifi search, input the password and boom! you're connected to the world. In theory; we would check it when we got to HongKong. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYHHYwXX61RQ8Y4Z8yU2aiP6GfOE_Ll9K7cYMBAsRS-WjpcMmho4EvVFAgeswOdSpzFDoTbpBSjPnRh5OhhP5brw1rQUH6veLc_8AD5_VoLp_gfv2ltc3QxkvRjfNhhClgRiCxkIGbIo/s1600/IMG-20190118-WA0000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYHHYwXX61RQ8Y4Z8yU2aiP6GfOE_Ll9K7cYMBAsRS-WjpcMmho4EvVFAgeswOdSpzFDoTbpBSjPnRh5OhhP5brw1rQUH6veLc_8AD5_VoLp_gfv2ltc3QxkvRjfNhhClgRiCxkIGbIo/s640/IMG-20190118-WA0000.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"I'm leeee-aving, on a Jet Plane...."</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We finished the coffee and headed for immigration. The MM2H gate was naturally closed so it was a twenty minute queue for the foreigners to clear the gate. Thankfully, the metal scanners for your hand baggage have become easier in that bottled water can be taken through and no need to remove iPads and laptops. We were a shade behind the clock so we headed straight to what we thought was the gate - it would turn out to be the wrong one. Got all the way through the gate scanners only to be told it was the wrong gate. Could have sworn the sucker said 32 and not 36. Grrr!! So we all got metal detected again. I have learned not to wear belts at airports and pack them in the backpack for belting up after all the checks. It does make airport life a shade easier to navigate. We saw some others in our Jolly Group who also were heading off a day early and got a lively good morning from them. Always nice to see a friendly face at the airport. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRIMegYhF-Jt9X5g9RjltE_qFXuWCcrbmdW46J4VAXtfz0eVwL-zbzJo2Gh6D20GNe1RMMGe6jsJ0N18krNsNHdbJXL2zgZY023416HM1k2YExm_HvNQGDGZZtssAJuPvXtyPdi9Rfnk/s1600/IMG-20190118-WA0002.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="810" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRIMegYhF-Jt9X5g9RjltE_qFXuWCcrbmdW46J4VAXtfz0eVwL-zbzJo2Gh6D20GNe1RMMGe6jsJ0N18krNsNHdbJXL2zgZY023416HM1k2YExm_HvNQGDGZZtssAJuPvXtyPdi9Rfnk/s400/IMG-20190118-WA0002.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jaya and Sze Wan</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The plane was a two by four by two seater and there seemed to be a spare two seat at the back which Lenglui suggested I grab when the door closed. I did and it was excellent - right next to the toilet which suited me perfectly. Also suited Lenglui as it meant I did not have to crawl across her to get to the aisle. We all settled in and waited for the up, up and away. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The flight went by surprisingly fast though the MAS food was unsurprisingly bad. I got hard bread and gungy noodles given the absence of the quickly selected and consumed alternative nasi lemak. Yuck. Still, it was reasonably edible so down it all went. Though it became a fight to get a cup of coffee given the slight turbulence of the plane - they will not pour hot liquid when the seat belt sign is on. Fair enough, but it does make the morning grouchy that little more irritable. As soon as the sucker went off I punched the attendant button for them to bring a necessary de groucher. They did, though the friend who poured seemed a bit surly at having been summoned to do so. Maybe they were also grouchy for having to get up at 5am as well - really puts a dent in the day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It all looked a bit cool and grey on landing and the airport did seem a bit chilled. Down some massively tall elevators to get the train that would get us to immigration and luggage. It would prove a long walk to the long queue which bent up and back down on itself for what felt like a 3km walk (though was probably only half - still not unsubstantial and no apparent concessions for the elderly). But - though the snake of people walking along the trackway was unending and continuous, it worked. There was very little standing time, thanks also to staff who directed us to various gates. Have to be fit to live here. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The passport chop, pop and have a nice day took less than a minute and we were out in search of cases. Though not before negotiating with the Airport Express desk to get a group discount on five of us going into town. Normally HKD110 for a single, for a group of four it comes down to about HKD85. We later learned that the others went against earlier advice from the Jolly organiser and took a taxi direct to the hotel. Slightly easier and they got there about twenty minutes ahead of us. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Part of this travel victory for them was the result of confusing information about luggage carousels. The problem was that there were two flights in from Kuala Lumpur and naturally we waited at the wrong carousel. A quick trip to information (which was efficiently English speaking and fast in response) got us the right one and we grabbed the bags. Grrr!!! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bCb9ISREGLVaQPSGhqXzhfpWS3euexw9KZGt9wg9iOHUsTu3zKlna65I8KMcVURqRj8TjsVA1KZnTICzvWNWOLblpn3O-O7LwtHD5ZVh2E6wo4iWVIXR0_oUpERApfTNvG8ehLBG2Dw/s1600/20190118_140908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bCb9ISREGLVaQPSGhqXzhfpWS3euexw9KZGt9wg9iOHUsTu3zKlna65I8KMcVURqRj8TjsVA1KZnTICzvWNWOLblpn3O-O7LwtHD5ZVh2E6wo4iWVIXR0_oUpERApfTNvG8ehLBG2Dw/s640/20190118_140908.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Jan and Kit on the Airport Express, with Barry trying to figure the SIM Card</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Straight out through the Green Lane, though not before another five minute stop for one of our Gang of Five to purchase a SIM Card so that the partner could get onto the Facebook. Straight on to the Airport Express for the three stop and 20 minute ride into Central followed by two HKD60 taxis to the Jen Hotel with the luggage bungee strapped in the boot. The Money (and Jolly organiser) had previously issued us with Business Cards for the Hotel, and with a bit of Cantonese from Lenglui and Kit the driver figured out where we needed to get to. Took about ten minutes in moderate traffic. Business cards are bi-lingual and in the absence of an ability to speak Cantonese they really help drivers figure out where you need to get to. Tip: try also to record someone speaking the address you need to get to and store it on your handphone to play to the cab driver - also helps. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOacqVJGuX1bJEDiukt5G-gp5BlmLHCa1J9pQUOTUJ5b1Nt5EP4QagU7kvPv4H7-pfVk6cf3UBK1MV0aP7Lr2Rbwck2m-NXSrBv2Hs-uDXOZUq-Q0U16sf9vGnDiXIpbH8eJXIzj9sfI/s1600/20190118_151523.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOacqVJGuX1bJEDiukt5G-gp5BlmLHCa1J9pQUOTUJ5b1Nt5EP4QagU7kvPv4H7-pfVk6cf3UBK1MV0aP7Lr2Rbwck2m-NXSrBv2Hs-uDXOZUq-Q0U16sf9vGnDiXIpbH8eJXIzj9sfI/s400/20190118_151523.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Beef Brisket Noodle shop</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Driver unloaded the luggage for us and we all went up the escalator to reception to get warmly met by IWFS KL President May Peng and our fellow MAS passengers who were on their way out for a pre Jolly jolly somewhere in the area. May suggested we dump the luggage and go straight out for a late 3.30pm light lunch at a beef brisket place recommended by the Money and located around the corner from the hotel. This we did and within ten minutes we were all oohing and aahing at the tasty broth and beef and various other bits of mostly pig floating in the bowl with the noodles. May joined us, though she had already eaten there earlier. It was very good. Small place, taking around twelve people maximum. One couple were squeezed into one corner whilst two elderly Honker men played cards and drank beer in the other. We also ordered some of the very inviting Siew Yoke and Roast Duck hanging in the window. We enjoyed the duck over the siew yoke; the latter felt a shade oversalted and not quite crispy by Malaysian standards. We drank tea though I shared a beer with friend Barry. A very hearty start to the Jolly. I wish I had the name to share, but there didn't seem to be one anywhere in sight - at least not one that I could understand. It is on the block next to Hotel Jen and directly opposite the entrance to the HKU Underground. Worth a visit if you are staying near. The Money had managed to get a special rate for the Jolliers at the Hotel Jen which extended both before and after the Jolly - HKD1190 per night plus HKD119 service charge. Not unfair and the HKU station plugs you directly into whatever Hong Kong action you might be looking for.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Waiting for Noodles</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hotel Jen Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">508 Queen's Road West</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Western District</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kong</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel +852 2974 1234</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">email hjhk@hoteljen.com</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>With The Money and The Bank and some Jolly People at The Peak</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The evening in prospect would start with a sunset snifter of the goodstuff up on The Peak with the Money and the Bank after which the assembled would then repair to a restaurant on the Kowloon side for a private dinner with supposedly the finestkind traditional Teow Chew cuisine. Can't remember what time we headed off from the Hotel, but we flagged a cab outside and played a Whatsapp recording previously made by the Money to the cab driver in an attempt to help him understand where we wanted to get to. Needed a bit of extra Cantonese from Lenglui and May Peng but it did the job and about thirty minutes later we got unloaded at an imposing looking tower block up on the Hong Kong Hill. It was a bit grey and chilly as we wandered in the general direction of a door where we saw the Bank coming to greet us and direct us to the apartment where the cold and icy sparkles in glasses were waiting. Very nice place, superb views in the sunshine, but clearly somewhere that would get battered in typhoon season. The others in our party were close behind and all of us enjoyed a pleasant reunion and catch up over bubbles and wicked potato chips and the brilliant Kirkland nuts. We got a tour of the apartment and saw where all the bits and pieces got stored. This was a cool place - no real need for a wine fridge if this was the usual temperature. Saw a couple of boxes with the name Enoteca on the side and the Money confirmed this was the name of the usual supplier, though not the one responsible for most of the wines that would get served at dinner. This would be the Freshmart at the Sogo Department Store on Causeway Bay (somewhere that Lenglui and I would eventually end up later in the Jolly) where a receipt later passed to me would show 10% discounts as a result of something called "Thankful Week" back in November 2018. Have to target a return next year, hoh?</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Table at The H Kitchen Private Room</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We slowly got ourselves roused to get into a couple of taxis booked by The Money that would transport us to our private dinner for the evening at the H Restaurant, supposedly finestkind traditional Teoc</span><span style="font-family: "arial" , "helvetica" , sans-serif;">hew cuisine, and located on the Kowloon side in an area called Mong Kok. Took us about thirty minutes to get there, most of it down along the winding road from The Peak. Stopping at a traffic light en the way down, we saw a large wild boar nonchalantly crossing the road in front of us whilst some pedestrian HongKonger was equally nonchalantly passing behind it. Not an uncommon sight, apparently - lots of wildlife prowl the upper hillsides. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The cab dropped us at the restaurant entrance and we were led through the narrow strip to the back and out and up some stairs to a bar area and a set table and Yasu with flutes of fizz waiting for us. We were quickly joined by Lenglui daughter and serial foodie Lorraine who had heard much about the H Kitchen and the chef and was keen to join. For this piece, I could not find anything on the web about the place. Perhaps it is all in Mandarin... </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Bit of ambience, felt like a private club</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This would not be a cheap one - Chef William is commanding HKD1500 per person and a maximum of one table. Whether this included corkage, I did not find out, but the glassware was good and plentiful and the staff mostly knew when to pour and keep the glasses nicely topped. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chef William explains the Goose Liver dish</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Having said this, it became a fun and memorable evening for the combination of everything - food, people, chef, ambience - and the sense of occasion that somehow we had all come together from across the waters to be with each other. All the dishes were brought out by chef and team and he explained each one. The ingredients were absolutely some of the freshest you could want for, and the preparations had that elegant simplicity of deft seasonings that let them shine. To those who know their Teochew cuisine, this must have been bliss. For me who doesn't, the food was enjoyable, though many of the dishes do not seem to be able to be recalled with any great passion. Overall good to very good, not quite great for me. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Two style Goose liver and, er, internals</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Having said this, some things were unforgettable; the two way goose liver which tasted of… liver. Although the one with the blood somewhat less so. The screams of anguish as I handed one of my Sea Cucumbers to a food neighbour from the rest of the table. I really don't get these things, nor the passion they inflame in some people - I was just happy to pass it on to someone who knows how to appreciate the thing. Especially this one - looked more like a dog's dick on the plate than the usual big suckers you see in KL. Can't please everyone, eh? The constant clinking of glasses through the night, the chit chat, the ooohs and aaaaahs as the dishes came out. Someone called for a song and I rolled out my "Pang Yau" written and made famous by local legend Alan Tam and which prompted Chef to break out his top end whiskey to toast the group and the occasion. Don't get many white boys (Ang Moh or Gwailo as we are called) singing in Cantonese, and it is a great ice breaker. Gets me a lot of "yam seng" booze too. Shout out to The Money for getting some lovely wines for the night - the Rothschild Brut was delightfully chilly and crisp and perfectly rasping whilst the 2013 Lynch Bages was silky wonderful, lending Bordeaux beef to the often delicate finesse of the cuisine. And a total of HKD400 per person for the lot - amazing buys...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Egg White Dumpling </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In sum, H Kitchen is definitely worth a shot for the different side to Chinese Cuisine that Chef William offers, along with the kind of "secret" feel about the whole affair - for once we were on the inside of the foodie scene and enjoying it to the hilt. Having done it once, I doubt the occasion will ever come up to revisit. Which makes the memory that much more special. Sometimes you just have to shut your eyes to the cost and enjoy the ride. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Signature Sea Cucumber. Yes.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The H Kitchen</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">G/F 1237 Canton Road</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mong Kok, Kowloon HK</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">tel 2215 0150, 6466 8488</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">MENU</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Warming Carrot Soup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Special Clams in Traditional Vinegar Basil Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Teochew Goose Blood, Intestines and Liver</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oyster Pancake</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Egg White Dumplings with Vegetables and Chicken Mince Filing topped with Crab Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Signature Sea Cucumber braised and pan fried and stuffed with Squid Paste in reduced Chicken Broth</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Slow braised Goose Web and Fish Maw</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tiny Sea Snail Fried Rice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sea Whelk clear Soup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Taro with Sugared Sand</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scraped Avocado and Jellied Palm Sap combination</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Goose Web - tasty</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">WINES</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Champagne Baron de Rothschild Brut</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Perrier Jouet Grand Brut Magnum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Henri Bourgeois Sancerre 2013</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lynch-Bages 2013</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtO1e9-SXJwEelP-qclU40IJRrTvZI-hvQmWB8MQJOc1tDd7pvf8bpJzGjvqOUALXg2hexXDvtcFoxrRClk8yPNcRaRmDZ9VkBTF3qeCdn7tYFXPclBRf_RhZeS7qiKV6OiGYlvWsUvc/s1600/DSC00022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtO1e9-SXJwEelP-qclU40IJRrTvZI-hvQmWB8MQJOc1tDd7pvf8bpJzGjvqOUALXg2hexXDvtcFoxrRClk8yPNcRaRmDZ9VkBTF3qeCdn7tYFXPclBRf_RhZeS7qiKV6OiGYlvWsUvc/s640/DSC00022.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Wines. And The Bank.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The evening closed and some got a cab back to the hotel whilst the rest of us opted to follow Lorraine to the subway and get the Metro. It was amazingly straightforward - put your money in the machine, pick your ticket and boom - take the ticket and find the train. Took us straight back to the HKU station and the Hotel Jen. With another day of food and booze in prospect, we figured an earlyish night would be best. Plugged in the phones for charging, switched on the TV and fell into bed. Slept like a pig. </span><br />
<a href="http://klfoodandwine.blogspot.com/2019/02/iwfs-kuala-lumpur-hong-kong-jolly_25.html"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
</a><span style="color: red; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><a href="http://klfoodandwine.blogspot.com/2019/02/iwfs-kuala-lumpur-hong-kong-jolly_25.html">Click here for Day Two of the Jolly>>></a></b><span id="goog_1690891780"></span><span id="goog_1690891781"></span><a href="https://www.blogger.com/"></a></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WW3FIdoIUBB1ATrByCFQ9Fy8f6cB5nZOSfKn7GqB5CGfeqortKro180KGmsn2QslHdzJeupe-XHANfqv37Fb4al-S0TbVlmP4Tn7Ybb5IYpZfbxWusErDQ0JKytJPAxVN-vw0dZH1mo/s1600/DSC00016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WW3FIdoIUBB1ATrByCFQ9Fy8f6cB5nZOSfKn7GqB5CGfeqortKro180KGmsn2QslHdzJeupe-XHANfqv37Fb4al-S0TbVlmP4Tn7Ybb5IYpZfbxWusErDQ0JKytJPAxVN-vw0dZH1mo/s640/DSC00016.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Sea Whelk Soup</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1XzM_jg4U4s2JTfSTA1NIu_aSlLlwRD6H_HU-crnaxOHlLDPeaj5TX-bvSK2OoMJLb6fcvUGjdrb9vehftsTxnBBQo2cGKvsSC-ahs7Nc9dGl9DsUWbx9PEL3lU-QJkzNRUhqgvv9J4/s1600/DSC00017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1XzM_jg4U4s2JTfSTA1NIu_aSlLlwRD6H_HU-crnaxOHlLDPeaj5TX-bvSK2OoMJLb6fcvUGjdrb9vehftsTxnBBQo2cGKvsSC-ahs7Nc9dGl9DsUWbx9PEL3lU-QJkzNRUhqgvv9J4/s640/DSC00017.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sea Snail Frid Rice - felt very healthy</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Big Whiskey - very nice</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQJ6y7GbY4QbUsFx1fGD5nk4c_26XPBypo5I8N5hluj7R27mslUz6QxNVxr9AcfVFgyvefFrGp3XY44orygU9xo8QpNu6Np_g5XbBLqOgIVX0Rp5UTKAIkd3MiyCEVG5JhYgRV5B8luM/s1600/IMG-20190119-WA0000.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="607" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQJ6y7GbY4QbUsFx1fGD5nk4c_26XPBypo5I8N5hluj7R27mslUz6QxNVxr9AcfVFgyvefFrGp3XY44orygU9xo8QpNu6Np_g5XbBLqOgIVX0Rp5UTKAIkd3MiyCEVG5JhYgRV5B8luM/s320/IMG-20190119-WA0000.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Yasu and Bubbles</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrE2RkwbnktzDRDZmBDBdKpPra2ZL2N9tFprT5Q4eLm-svQyqhiHy4Co6RULjM7wPCtEJFxj-jNpmYU8UkQ26mn6GVlePxKxCxot4RSWQJb2EtlW-S10nKbLkvk98qJK2dOU7QMsR7AM/s1600/IMG-20190119-WA0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="607" data-original-width="1080" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrE2RkwbnktzDRDZmBDBdKpPra2ZL2N9tFprT5Q4eLm-svQyqhiHy4Co6RULjM7wPCtEJFxj-jNpmYU8UkQ26mn6GVlePxKxCxot4RSWQJb2EtlW-S10nKbLkvk98qJK2dOU7QMsR7AM/s640/IMG-20190119-WA0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Doing what we do best - eating and drinking. Cheers!</i></span></td></tr>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-43149138378309850852019-02-07T01:00:00.000-08:002019-02-07T01:00:34.575-08:00Bistro a Table Boeuf Bourgignon - magnifique!<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif;">February 5th 2019 - Quick shout out to Chef Isadora for a superb Boeuf Bourguignon the other night at the Bistro a Table. I was originally going for one of the other four mains when she explained to a fellow guest that at least half a bottle of red per serving went into the dish. How to say no? It was full and vibrant, not overly rich but the intensity of the taste was excellent and perfect with a small bowl of truffle mash and some somewhat anaemic vegetables. Just enough to fully satisfy. Brilliant dish, happily go back for this one.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And a great idea for Yee Sang (tossing a range of coloured and mostly vegetable ingredients for luck and prosperity at CNY). Usually this is done around a round table of ten so that everyone can toss with the chopsticks. For the assembled 21, Chef had laid everything out on Cling Film along five tables so that everyone was able to happily toss themselves silly without making too much of a mess. Good Yee Sang too - sweet and crisp and without the syrupy yuck you sometimes get. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The other dishes were quite interesting - the half boiled egg with maple syrup and crushed croutons made for a good mouthful of crunchy gunk and goo and naturally was gangbusters with the fresh bead and butter (the asparagus dipper needed a slight twist of the imagination but kind of worked). The ricotta stuffed in battered Zucchini flowers were a pleasant bite, though I thought the salmorejo (puree of tomato, bread, salt, garlic and oil - I had to google it) didn't really add much in the way of vibrancy. Perhaps it was the combo of batter and ricotta seeming to end it all up as a deep fried cheese dumplings and which also made the batter a bit soggy. Didn't quite do it for me. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEbVssLd-U3r66Zm-8GcxijziU82rXArd3BjGk9sERGfZvtBjgrOk8MYph7FrRLUfO3jqSrVpx1GnUm_08R1pyTjQlDoA-D2GpS50lNNfAQ_Sg5Nro2cy9IxwddGs3PNizbcYWICe3N0/s1600/20190205_201027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEbVssLd-U3r66Zm-8GcxijziU82rXArd3BjGk9sERGfZvtBjgrOk8MYph7FrRLUfO3jqSrVpx1GnUm_08R1pyTjQlDoA-D2GpS50lNNfAQ_Sg5Nro2cy9IxwddGs3PNizbcYWICe3N0/s640/20190205_201027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Coddled Egg with Crouton Dust</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sweetbreads I found texturally excellent if perhaps a shade bland, though the Okra Seeds and Foie Gras livened up the palate - again, the bread and butter helped the combo come through. Maybe I just needed a dab of Fleur de Sel. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I don't recall much in the way of herbal additions. My experiences of dishes getting heightened and seared into memory increasingly seem to involve the genius addition of something herby - a sprig of rosemary or some mustard cress or thyme that adds a little pop somehow seems to elevate the thing and helps prevent the dish fading into the forgettable. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6WRifX47sYre2CMTK5YU9DkGqfikLFqB2V8dQHiWd6dS9oCjOaTBeNnQTbTHRwMfyovRV8JJhwYQ70ZKBpXiye6i8P0kiSQPxnZfhIwrZuIAeK6MrdooA18FfriSPqhNTUrqB85nhg4/s1600/20190205_202157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6WRifX47sYre2CMTK5YU9DkGqfikLFqB2V8dQHiWd6dS9oCjOaTBeNnQTbTHRwMfyovRV8JJhwYQ70ZKBpXiye6i8P0kiSQPxnZfhIwrZuIAeK6MrdooA18FfriSPqhNTUrqB85nhg4/s640/20190205_202157.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Zucchini Flower Fritters</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I enjoyed the desserts - each of us got either one or the other and were able to share with partners or across the table. The Pineapple tart had the slight edge as a result of the cream and crumb combo underpinning the sharp intense sweetness of the pineapple layers. The Pavlova was a mouth melter and seemed to vaporise on contact with the tongue - very pleasant. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Didn't get a chance to sample the other mains. The rest of the table of 21 hoovered the lot down without barely batting an eyelid nor passing much comment on anything. Wines for the night (can't remember the names) were CdP white (very pleasant, crisp and biting) and CdP red (light texture, firm tannins, could have used a bit more heft for the Bourgignon) which I think were suggested by Chef. Very good choices - versatile yet with sufficient interest and layers for those inclined toward connoisseurship. Ahem. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GUtsgIDwZGRGG09mD6BWLEZZx4HJ4wlhNSg7PUFXivaOsbttshvWUscUji0LTMPbsBjNqEu8onWB4qOYRup9VjaQtbom7VuvwjcvmH0xuxOlvD1a_XkGzCzsp8PnpL1-xzvyUOpUuiA/s1600/20190205_210556.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GUtsgIDwZGRGG09mD6BWLEZZx4HJ4wlhNSg7PUFXivaOsbttshvWUscUji0LTMPbsBjNqEu8onWB4qOYRup9VjaQtbom7VuvwjcvmH0xuxOlvD1a_XkGzCzsp8PnpL1-xzvyUOpUuiA/s640/20190205_210556.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Boeuf Bourgignon - stunner</i></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good food and wine service by the staff once they had figured out what wine you wanted and went back to get the proper glass for it. Good range of plateware to showcase the dishes. I can't recall whether tablecloths were laid and the photos are ambivalent - I half recall my reserve booze bag going under something, but I have no full memory on it. Not that anything on or off the table detracted from the sense of occasion the Bistro ambience lent to the party, just that given that half the party was under tthe age of twelve then not using tablecloths would have been a sound decision - food fights and messy eating. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chef was in fine form, joking with the dinner organisers and taking all the orders on the night (presumably as a result of it being 1st day of Chinese New Year and maitre d' being on leave). I think she couldn't quite remember who I was (a condition I can heartily relate to) but that's all right - I am far from what could be called anything like a regular and not instantly memorable at the best of times. And people with photographic memories for names and faces they have met once and can instantly recall make me want to spit. I know you can get training for the memory, but I could never be arsed - not having such a snappy brain somehow makes me feel more normal. There you go. What's your name again?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>MENU</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Private Degustation Tuesday 5th February 2019 for 21 guests</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Signature Maple Syrup Coddled Egg with Crouton Dust and Fleur de Sel (V)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zucchini Flower Fritters stuffed with Housemade Ricotta and Salmorejo (V)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Veal Sweetbreads with Okra Seeds and FoieStrozzapreti Gras Emulsion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Choice of Mains</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Handmade Strozzapreti with Shaved Bottarga and Truffles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Seafood Bouillabaisse with Rouille</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">NZ Rack of Lamb with Crispy Lamb Trimmings and Smoked Eggplant puree (GF)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Boeuf Bourguignon with Truffled Mash Potatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Alternated Desserts</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pineapple and Vanilla Bean Tart Tatin and Fromage Blanc Ice Cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">OR</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pomelo Pavlova with Candied Kaffir Lime Leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">V - Vegetarian</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">GF - Gluten Free</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Strozzapreti - twisted Italian pasta bits, literal translation is "priest stranglers/chokers<span class="s1">"</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bottarga - slated, cured fish roe (from Grey Mullet or Tuna) - "Mediterranean caviar" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rouille - a sauce made from pounding red chillies, garlic, breadcrumbs, and other ingredients and blended with stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bistro a Table</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Jalan 17/54</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">46400 Petaling Jaya</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Selangor Malaysia</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tel +603 79312831</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">www.bistroatable.com</span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-13556157060256243582018-12-19T00:21:00.002-08:002018-12-19T00:21:46.016-08:00The Italian Tryst Day Seven - Saturday 3rd November 2018<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Day Seven - Saturday 3rd November 2018 - Alba - Antica Trattoria della Pesa lunch - Milan - Eataly - Enrico Bartolini dinner</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Woke up surprisingly early and thought - this is the morning to go for a walk in the woods. There was a light rain but I thought I can handle this - my tatty 7/11 telescope umbrella of five years plus can keep off the drizzle. We were also scheduled for quite a late up up and away with Marco. So I quickly dressed and booted up and figured for a quick forty minute stroll along the paths of the Forest of Silence before breakfast. Lenglui slept on. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Forest of Silence is one short and one long walk through woods with occasional stops to read philosophical quotes on mini billboards along with occasional information about what one can see (ie plantlife, birds). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The early pathway was firm and gravel and made for an easy and gentle uphill ramble past the swans in a lake, and all quite pretty in the rain. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It meandered gently upward before diverting whereby one seems to return toward the buildings whilst the other goes deeper into the wood. Feeling quite chipper, I felt able to try the long route. So steeled and of this intrepid mind, I set out on this quest. Big mistake.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My assumption was that all the path would be firm gravel underfoot. It quickly disappeared and became thick mud. I found myself at the top of a hill ankle deep in mud and sinking with only a think walking stick for balance. There seemed to be two choices - turn back and find the gravel path or take a short cut downhill past some vines and cut back across to where I could see the start buildings. I opted for this latter - the ground looked fairly firm and manageable. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It proved hard and slow going. The mud turned deeper and I found myself looking for clumps of grass to plant the walking stick and slowly negotiate the downward trek. Also needing to be a bit ginger in the footing so as not to get the foot sucked down. Five minutes of this led to the base of the hill, though even on the flat the mud was still treacherous. Eventually I got to a two foot drop from the path to the road and went for it. There was an estate worker taking his two dogs for a morning walk and they were looking at this mad muddy Brit with dubious eyes. But they got whistled on by their master who nodded a "buonjiourno" to me as I went past - must have seen dopey idiots like me many times before. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I got back to the lake where there was a hose to wash down boots. It was futile - there was mud everywhere; laceholes, cracks, the tongue. Five minutes of hosing the things and they were still caked. And all whilst trying to keep the rain off with the umbrella. I eventually gave up - the boots would take at least a day for washing and drying out and we were due to be off in a few hours. Not a chance. I stumbled back to the the home building and carefully undid the laces so as to leave them near the door and not sully the floor. Knocking on the door and receiving no answer indicated Lenglui had gone upstairs for breakfast, so in my surprisingly still dry socks but mud spattered pants I joined her. None of the breakfasting Trystians seemed to notice my lack of footwear - perhaps they thought it was some Brit thing, that we breakfast in our socks, or just too polite to comment. Probably the latter. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Returning to the room I fished out a Cold Storage plastic shopping bag which would serve as the shroud for my boots. Not the most noble end for a good foot servant of many expeditions, but what to do? I gingerly put them in to avoid more mud on the clothes and tied the bag off. I considered putting my mud spattered pants in to accompany boots but figured they could go home and survive a wash. I left them by the door in the hope that some kind soul might take them in. Goodbye boots. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Goodbye Boots...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Feeling strangely sad about the demise of these boots. Bought in the BATA in KLCC, they had somehow attached themselves to the soul. They had been my companions in nations across the globe, shaping memories, pounding city streets and country wineries paths. Keeping out the elements and protecting the feet against pavement stubs and the ankles against twisting on cobble stones. And to end up in some manky plastic bag. Sometimes there just ain't no justice. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I morosely packed the final bits into the case and crashed on the bed contemplating the morning events. Lenglui fluttered around packing equal final bits. Once done, we trundled the cases to the main door to await Marco the Bus. There was a slight drizzle but we kept the door open for fresh air. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seem to recall having to lug the cases down to the other wing. This is one of the reasons why I travel light - getting up and down unexpected stairs or traipsing across unexpected gravel with multiple cases is way easier when they are light. I was able to manage both mine and Lenglui's main cases in one lug. Marco's practice of getting the cases on the bus was to study them all carefully before selecting one to hump aboard. He would then again carefully study them all before selecting the next for the hump. The hump itself involved a groan with the lift and a grunt with the dump and a "phoo" as he hauled himself upright for the next selection. His big belly would occasionally flop down from under his untucked-in shirt which was perhaps a shade gross for first thing in the morning. So it goes. This is Italy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Another unsuccessful self head count and we said our farewells to Fontanafredda. Good memories… Guido Restaurant, Committee meeting, the ra… er, possum, the Happy Truffle hunters. It is great location for foodie groups like ours, or foodie couples with a car. Don;t see myself returning in the near future, though one never knows. Lenglui's daughter might again take up the mantle of Tour Leader and decide that Piedmont is the next place for photos and food. We may yet return.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Money trying to sell me a fake bottle...</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Antica Trattoria della Pesa lunch</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our destination was a town name of Costiglioli and a venue name of Antica Trattoria della Pesa for an earlyish lunch ahead of our drive into Milan. Dear Trystian Leader had billed this one as good solid rustic fare and one of the best Osso Bucco he has tasted. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Went to the restaurant website for some more detail, but found it a bit confusing. It seems to suggest there are two venues under the Antica brand - The Bistrot and the Piccolo - and the address indicates we would be having our lunch at "Il Piccolo Della Pesa" which translates into "The Little Pesa". Some more, "At the small Pesa you can get away from work, relax and have a drink with friends or spend a wonderful evening with us.The restaurant, adjacent to the Trattoria della Pesa, also offers an extensive wine list, with the best labels DOC and DOCG Lombard and a selection of the best Italian wines." </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Marco the Bus pulled up at a bus stop to let us all get off and we followed Dear Trystian Leader and his Google Map handphone on a damp morning tour of the streets of.. wherever we were. Quite a quaint little town, long narrow streets of light coloured stone walls greying in the overcast sky. One more turn and we saw the faster Trystians' piling through a door and into the cosy interior that was the Antica Trattoria della Pesa. We parked our coats on the hanger by the door and squeezed our way around the tables that had been set to receive us. This was a bit cramped, though we all managed to shoehorn ourselves in somewhere. Very cute place, comprising a bar in the centre that divided the eating area from the drinks. Lots of bottles everywhere, and a massively realistic wine mural on one wall. There was also a real rustic feel about the place. No pretensions - you come here to eat and drink and just enjoy. Which we all did. Hugely. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Our starters</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Couldn't find a menu for lunch on the website, and judging by the photos I think we might have gone off menu a bit. The tall balding host and owner was hugely welcoming and had a cute sense of humour. and we were quickly chugging on some full bodied (presumably house) white and chowing down on what I think were eggplant topped with roasted garlic or toasted breadcrumbs. This was quickly followed by the Osso Bucco which indeed was rich and full of meaty goodness and got wolfed down double time by the Trystians. The accompanying (presumably house) red was a fruit bomb with fair tannin that helped the meat go down a total treat. Happily return for a second round of this one. Dear Trystian Leader certainly knows his secret food places. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The magnificent Osso Bucco with Roast Potatoes - food for the soul</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui lunching</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">OLD TAVERN OF PESA | Vl. Pasubio 10-20154 Milano (MI) - Italy |PI 10329560154 | Tel. +39 02 6555741 | francisassi71@yahoo.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">THE BISTRO THE PESA Via Pietro Maroncelli n1 - Tel 02 6592880 LITTLE OF PESA - Viale Pasubio No 10 - Tel 02 6554762</span></div>
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<a href="http://www.anticatrattoriadellapesa.com/la-trattoria/"><span style="font-family: "arial" , "helvetica" , sans-serif;">http://www.anticatrattoriadellapesa.com/la-trattoria/</span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Menu </b>(I think)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Eggplant rolls</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Osso buco with <span class="s1">risotto Milanese</span> - we had roast potatoes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Creme caramel</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No idea</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Antica Creme Caramel dessert</i></span> </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Antica Trattoria ambience - lot of red cactus for some reason... and booze</span></i> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFNDXkqK9XspTc983_6rgJ5Yn0YloEuLjzCwdlz17RK2qaojCZ7cDKiT5DFmV_JvFrnw13MgMu_1uiPMJYm2_vRpgzUsO5LqPd0tDwtkaiJ6g7r_nc1_TzUnYAA8MoFZ0Ecv6xmymVnY/s1600/DSC00299.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFNDXkqK9XspTc983_6rgJ5Yn0YloEuLjzCwdlz17RK2qaojCZ7cDKiT5DFmV_JvFrnw13MgMu_1uiPMJYm2_vRpgzUsO5LqPd0tDwtkaiJ6g7r_nc1_TzUnYAA8MoFZ0Ecv6xmymVnY/s640/DSC00299.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Happy Trystians!</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Eataly</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch ended with our host at the door wishing us a friendly "Buongiorno" as we grabbed our coats to tootle and stagger back to Marco the Bus. Our next stop would be somewhere called Eataly in Milan centre. I had no idea and had been a bit lazy in researching - I had assumed it was a department store and certainly somewhere to go shopping but paid little mind to it. Turns out it is 5000 square metre four storey market and delicatessen smack in the middle of two main roads and chock full of culinary and gastronomic delights. Floor one was fresh fruit and vegetables, pastas, pastries and bread and jars and tins, floor two was oils, meats, salami, cheese and chocolates, and floor three was the One Star Alice Ristorante and wines. Some of the Trystians had earlier been salivating over the impending visit to this place and with that dreamy gaze you see in the devout - futurecasting a paradise beyond this earthly life. So long as Marco got us there safely. Which he did. Thank you Marco. And the Road Gods. If there are any...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Eataly in Milan</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Eataly was born as a result of aggregating a number companies operating as artisans of excellence in separate sectors of the food and wine markets. The first Eataly store opened in Turin in 2007 and since this time "has been able to offer the best artisan products at reasonable prices by creating a direct relation between producers and distributors, and focusing on sustainability, responsibility and sharing." At this time of writing (Dec 2018) there are 13 Eataly stores in main cities across Italy. The Milan store opened in 2014 in a building which apparently used to be a theatre (Teatro Smeraldo). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website holds that Eataly is "about eating Italian food, living the Italian way" whose goals are "to introduce a new way of distributing high quality agricultural products, inspired by leitmotifs as such as sustainability, responsibility and sharing.." and "to demonstrate that high-quality products can be made available to everyone: easy to find and at affordable prices." </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View from the 2nd Floor</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The brand EATALY is the combination of two English words: EAT and ITALY. Eataly is about eating Italian food, and extolling the "Italian" way of enjoying excellent cuisine within the continuing history and culture of food and wine that is uniquely and unmistakeably Italy. It claims to be open 10am to midnight, though bear in mind that a Siesta might kick in across some of the outlets from 3pm to 7pm. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once inside the Eataly, I could now understand the reverence with which its name had got whispered. This was a total Cathedral for the belly and Temple of Tittilating Tastes for the tongue and everyone was worshipping in spades. It was packed on a rainy Saturday afternoon with devotees gazing wide eyed at all the delights on show. Checkouts were lengthy and shopping carts were full. During research, I found one story where the writer had "heard on the radio that the New York branch of Eataly is the third most visited place in the city after the Statue of Liberty and the Guggenheim Museum." [https://www.likealocalguide.com/milan/eataly-smeraldo]. Hallelujah indeed. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUBncyAaTrReKZwohmldb07OAhTJjK2KMRLAbtLARnYpfqEq4XFTyChUclMAZv_n3MwCLeNjXnmguG5c8IEY6YZJxlxldwBULTpau_IiaiGVpadJqFm7YlxhVrBznbu8KXaRkXIjvo9w/s1600/46423664_10156831983914308_1813720730110525440_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUBncyAaTrReKZwohmldb07OAhTJjK2KMRLAbtLARnYpfqEq4XFTyChUclMAZv_n3MwCLeNjXnmguG5c8IEY6YZJxlxldwBULTpau_IiaiGVpadJqFm7YlxhVrBznbu8KXaRkXIjvo9w/s400/46423664_10156831983914308_1813720730110525440_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Eataly Display</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We had about an hour to do the place and could easily have done longer. There was so much to look at, so much to think about whether to buy back or not, so many places to think about sitting down with a coffee or a full pasta and pizza and watching the Eataly world go by. The meats section was amazing - all these beef slabs hanging up and ageing or lying down waiting to be bought. Awesome place. Lenglui and I bought some bread and cheese and ham to make sandwiches at the hotel for the next evening or three as back up in case we did not feel up to going out for dinner. We exited to find some of the Trystians already parked on some benches outside the Eataly entrance for a 4.30 Marco who had earlier advised we needed to pitch up exactly on time as there was no waiting area on the roadside. Surprisingly, everyone complied and we were all aboard in less than two minutes after he had pulled up. Our hotel was to be the LaGare which (we would find on the morrow) was physically a 15 minute stroll but a twenty minute drive. Part of the Sofitel group, the hotel is well appointed and naturally near Milan's central railway station. Marco huffed and puffed the luggage off the bus (this would be his last time so humphing - he would drive us to our dinner restaurant and there we would say our farewells) and we claimed our doorkeys and got the lift up to our various floors to unpack and get ready for our farewell dinner. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Eataly</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Piazza Venticinque Aprile, 10, 20121 Milano MI, Italy</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Website: www.eataly.net</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Email: eatalysmeraldo@eataly.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Phone: +39 02 4949 7301</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoQ9jC_0qSiREPhpnpmbMcBJuFxRyca-hS79cD3OzxxOnjzRv1YzLURxqeW2zWEU57SukXIoaOF9IdvBMabp8iqMhiqWUiC-XI5s2EIaEw9EJ4k27bh5oTy4QdCRtuy_-rkhHTP-lYfg/s1600/45743115_1898042046898490_3928795766075686912_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoQ9jC_0qSiREPhpnpmbMcBJuFxRyca-hS79cD3OzxxOnjzRv1YzLURxqeW2zWEU57SukXIoaOF9IdvBMabp8iqMhiqWUiC-XI5s2EIaEw9EJ4k27bh5oTy4QdCRtuy_-rkhHTP-lYfg/s400/45743115_1898042046898490_3928795766075686912_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Reception at Enrico Bartolini</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Enrico Bartolini dinner</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There's an old saw about saving the best for last. Which had come up somewhere along the Trystian Path in some context about why we usually drink the best wines last rather than first. Notwithstanding, in a restaurant context on our tour it had not come up. Yet it was to prove true with Bartolini. The Fates must have decided to establish the truth of the saying for us tiny band of boozy foodies at our food finale. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpgAD6qg5ieKXlsD04qzIZSnd-kQ1-TKRZzaw3RwrvG4we1ngKT04GiB0kEBZ-rB7Z30HnUU2kafzW5g8lZZuZoqlP6OPeH5sBmajDOgcFs6jt1o7roPC_7_uwbYkhDMLro0MIaQg2UQ/s1600/45298686_10155888092991658_4695799847658192896_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpgAD6qg5ieKXlsD04qzIZSnd-kQ1-TKRZzaw3RwrvG4we1ngKT04GiB0kEBZ-rB7Z30HnUU2kafzW5g8lZZuZoqlP6OPeH5sBmajDOgcFs6jt1o7roPC_7_uwbYkhDMLro0MIaQg2UQ/s640/45298686_10155888092991658_4695799847658192896_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ready for the off at Enrico Bartolini</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We had assembled at the lobby and quickly clambered aboard our final ride with Marco. Everybody seemed in a buoyant mood and ready for one of the food highlights of the trip - dinner at the Michelin Two Star Enrico Bartolini. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website says Bartolini has got five restaurants in Italy, along with Spigo in Hong Kong and Roberto's in both Dubai and Abu Dhabi. There is an overarching philosophy of “Contemporary Classic” which looks to blend "tradition with innovation and endless experimentation to create new flavours that are packed with memories, with a strong emotional impact. We strive for perfection in both taste and aesthetics, ensuring every dish is an unforgettable culinary experience…" Whilst Michelin says that the "personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn20hj6CRWmQqmtTliVMMt80vb1LAqmRtd261irKByTN4wX3DG9GXq7bWKh0Qf6qlF4RMwTY3CqIQBrEyQ7Ku8Xqm25qLavTvRtxWjpyuqquejStVFUP8juGQEX-RZLmwCwfsnPNMEnA/s1600/45831346_1898042123565149_8355645483212865536_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="508" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn20hj6CRWmQqmtTliVMMt80vb1LAqmRtd261irKByTN4wX3DG9GXq7bWKh0Qf6qlF4RMwTY3CqIQBrEyQ7Ku8Xqm25qLavTvRtxWjpyuqquejStVFUP8juGQEX-RZLmwCwfsnPNMEnA/s400/45831346_1898042123565149_8355645483212865536_n.jpg" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Breadsticks</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Born in 1979 in Pescia, Tuscany, Enrico Bartolini started culinary life in the kitchens of Paolo Petrini in Paris and then Mark Page in London before returning to Italy with Massimiliano Alajmo at the Le Robinie restaurant in Oltrepò Pavese, where he gained his first Michelin star aged 29.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Four years later he got his second at the Dodici24 Quick Restaurant in Cavenago Brianza (just outside Milan) along with L’Espresso’s Tre Cappelli and the Gambero Rosso’s Tre Forchette. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">in April 2016, he opened Ristorante Enrico Bartolini on the third floor of the MUDEC, and in November he "conquered the Italian gastronomic firmament when he was awarded four Michelin stars at once, two in Milan, one in Bergamo and one in Castiglione della Pescaia. This important recognition becomes even more significant given that the three award-winning restaurants opened almost exactly at the same time!"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Got a bit confused when the webbie says that also in November 2017, he got one Michelin star for Glam Restaurant in Venice, which would have made five if my math is correct. Could not find any second reference to back this up. But all the reads make much of the fact that he is the first to ever hold four stars at once - two in Milan, one in Bergamo and one in Castiglione della Pescaia. Pretty impressive by any standard. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A Two Star translates to "Excellent cooking, worth a detour!" This Ultimo Marco Bus would indeed prove to be quite a detour involving a 40 minute trek across Milan city to the restaurant. Pretty dark and gloomy and wet was the drive, though some streets looked half familiar from previous visits to the city. Probably my imagination - Google Maps didn't seem to be making much sense at this time of night. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-Erq3W9G7yBtDtpVbVkT9JAHqWMrhrl1amyVfvjlZQYuSgqHJHxdfHGF9K9xRCxpShppEvShpy521CbC_t21h5jb8mQM1IpLTrlnY3JPs31fKIn6ANUe3Hggb5Q822KoAoSekq4qs3A/s1600/45808238_1898042296898465_2225535822382235648_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="539" data-original-width="960" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-Erq3W9G7yBtDtpVbVkT9JAHqWMrhrl1amyVfvjlZQYuSgqHJHxdfHGF9K9xRCxpShppEvShpy521CbC_t21h5jb8mQM1IpLTrlnY3JPs31fKIn6ANUe3Hggb5Q822KoAoSekq4qs3A/s640/45808238_1898042296898465_2225535822382235648_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Not sure of this one...</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2">As said, the Restaurant is located on the Third Floor of the MUDEC (or Museum of Cultures of Milan) which is both a museum and exhibition center inaugurated in 2014 and "dedicated to the enhancement and interdisciplinary research on the cultures of the world." </span>Located in the Tortona area of the city, i<span class="s2">t houses collections of ethnographic and anthropological exhibits placed there by the Municipality of Milan. The Bartolini website holds that this locationis "</span>perfectly aligned with our culinary philosophy, based on the principles of experimentation and research. This is where our haute cuisine is crafted, determining the style of each of our restaurants, while respecting the biodiversity of each local area. And it is where we explore new worlds and new flavours, without forgetting our origins and traditions. Milan is the cornerstone and the creative impetus behind all aspects of our ‘Contemporary Classic’ philosophy." </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">One of the Amuses</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seemingly lacking a signature "oops" Marco pulled up outside this seemingly open area looking not unlike a railway station and everyone piled out and headed to the glass door signifying warmth. I was about to follow them when I remembered that this was Arriverderci Marco, so I headed back and shook his hand and wished him well. He had driven us all week with nary a word to anyone, but he had done it all with reasonable grace and fair temper; far better than the Napoleon we had in France last year. He smiled broadly, and that was it. May the fates guide you well, and hopefully toward you losing forty pounds very quickly.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74DLm2n8-b547FVQj4VindNQx1Pu-82kLkG-qq3dq1toPCfdO38bb2p1pSK7RcLd8czGfuE4MHjKvqgDFNng2wfo6jkKcnwQjFLmx-ubN5K5Z-u68A2j6lI0mTvAdVXqtRaQYV22jH8s/s1600/45464816_10155888086631658_1841752869254987776_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74DLm2n8-b547FVQj4VindNQx1Pu-82kLkG-qq3dq1toPCfdO38bb2p1pSK7RcLd8czGfuE4MHjKvqgDFNng2wfo6jkKcnwQjFLmx-ubN5K5Z-u68A2j6lI0mTvAdVXqtRaQYV22jH8s/s640/45464816_10155888086631658_1841752869254987776_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Not sure of this one...</span></i></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">As said, the entrance felt like a railway station of steel and glass with a souvenir shop to the right (which naturally attracted the attention of the Trystian shoppers) so we took advantage of this distraction to get straight into the elevator and up to the Third Floor. We parked our coats and, having been greeted with a welcome glass of bubbles, proceeded into the main restaurant area. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVKgCc1FN_IpoxZEiFpsUkB3grVMmekI1mrrZS034VPNikgfsWXHHtSR5M_QqmmcJr0_cnhHBF4VLS2Lipdg_iyKf1lIxEB0IqTGuB9GbIGG46MdeD9buwmI4Dt2wG9UaFKY_-3wZ9yk/s1600/45685761_1898042383565123_6716806466956689408_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="605" data-original-width="960" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVKgCc1FN_IpoxZEiFpsUkB3grVMmekI1mrrZS034VPNikgfsWXHHtSR5M_QqmmcJr0_cnhHBF4VLS2Lipdg_iyKf1lIxEB0IqTGuB9GbIGG46MdeD9buwmI4Dt2wG9UaFKY_-3wZ9yk/s640/45685761_1898042383565123_6716806466956689408_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Not sure - one of the amuses? </i></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The restaurant was pretty modern in ambience, with subdued lighting and modern art pieces and paintings. The website talks about an "intimate and refined atmosphere, enhanced by warm, natural tones and soft leather chairs and sofas with gentle, cosy lines, invites guests to relax and fully enjoy the culinary experience in the utmost comfort, while the chef and his team strive to provide unbridled pleasure." Okay. I have half a memory of being traumatised by the toilet for some reason - I think it was the blue lighting that shone in the pee tank - can't remember at the moment. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPP_czijZuscYfbBa-iliJK_MpK1zQWSPKFynJAmCGPw5XB09jpRfTQRA0Idl5SOKkyggwi9ahABBre84ILbjTXPM3RrSwnoPaDi9Tx7uVqGjaG-Ualn0ksfVjkofR8oO18urTtWQxaM/s1600/45823030_1898042436898451_4071951737630490624_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPP_czijZuscYfbBa-iliJK_MpK1zQWSPKFynJAmCGPw5XB09jpRfTQRA0Idl5SOKkyggwi9ahABBre84ILbjTXPM3RrSwnoPaDi9Tx7uVqGjaG-Ualn0ksfVjkofR8oO18urTtWQxaM/s640/45823030_1898042436898451_4071951737630490624_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Anchovies Oysters and Caviar 2019 version</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">There were two tables around which all Trystians would seat themselves. Lenglui picked a corner and the Governer picked a corner and the regular groups picked their seats and everyone else arranged themselves around this seating puzzle. It seemed to work out. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BaAw9nMT_kRHyYmny-FfoXIiO16jViN5Ml2dIfOytvdoaUwaJhvTWE9sG6a44-CNdHd6nItOyzRjC0b5yCUXKD45Vw5Dn_Of_fx2lY9hvyLMaKb7wRavyAmZYB7suOyIaHlmwW7DAis/s1600/45447381_10155888086826658_5708292959821103104_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BaAw9nMT_kRHyYmny-FfoXIiO16jViN5Ml2dIfOytvdoaUwaJhvTWE9sG6a44-CNdHd6nItOyzRjC0b5yCUXKD45Vw5Dn_Of_fx2lY9hvyLMaKb7wRavyAmZYB7suOyIaHlmwW7DAis/s640/45447381_10155888086826658_5708292959821103104_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Tuna Belly and "scritti beans"</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Foodwise, the webbie says that the "food selection takes diners on a sophisticated culinary adventure, from the Be Contemporary tasting menu to the Be Classic menu with its range of classic Enrico Bartolini dishes, not to mention new seasonal options and highly original creations – a melting pot of flavours, worlds and traditions." Which ultimately did not overly imrpess the Governer who found it all "a bit modern" - damned with that particular and masterful faint praise of his. Though he did say that he thoroughly liked the wines. Here's what May Peng in her Facebook post had to say:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHA7k1I-QQBw753_XiGy97FVbcG21JaWU8NBwasjTYpWyY0pNsVFr-hKWHGk9dm3DW4kXCgjOEknhFkkOXoM5YvwYWe6qJC9wXnOG8_pSANq0iGBiUTEsy51Xthq2XAC7_-0_AGoyhV8/s1600/45510330_10155888086941658_6275201975441162240_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHA7k1I-QQBw753_XiGy97FVbcG21JaWU8NBwasjTYpWyY0pNsVFr-hKWHGk9dm3DW4kXCgjOEknhFkkOXoM5YvwYWe6qJC9wXnOG8_pSANq0iGBiUTEsy51Xthq2XAC7_-0_AGoyhV8/s640/45510330_10155888086941658_6275201975441162240_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Bottoni filled with Olive Oil and Lime, Roasted Octopus and Cacciucco Sauce</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">"Our week long of fabulous food and wine indulgence was wrapped up at Enrico Bartolini, a 2* restaurant at the MUDEC in Milan. Multi Michelin starred Chef, Enrico Bartolini was regrettably not in attendance, but it was still a perfect venue and menu for our "Last Dinner (Supper)". We had the whole restaurant to ourselves.. that was very nice and we can abandon restraint for a little bit. The menu was essentially Italian, interpreted in a modern style. But it was very complex, with multi layers of flavours. Some felt there were too much happening on the plate. Quite noticeably, the Chef had ingeniously introduced a hint of acidity (sometimes citrussy) in the earlier courses. It certainly helped with delaying the feeling of fullness, until Course #8. I thoroughly had an enjoyable dinner. However, for me, the real highlight of the Dinner, was the Double Magnum of a 1967 Barolo from the museum collection."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfCD1AHRG911IJFV-EOR3v1Ok5zclSyYYe04stz1h5Ovko8PPCn8oCXGmHCXRADQrBQVxQIssWotCg3TRA-T4MTsu1LHDdhVnk1tOnHooqZmAcf8pYqSpEXKms7sFAh4yO3EUwp_rKx0/s1600/45447372_10155888087051658_3158994372293296128_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfCD1AHRG911IJFV-EOR3v1Ok5zclSyYYe04stz1h5Ovko8PPCn8oCXGmHCXRADQrBQVxQIssWotCg3TRA-T4MTsu1LHDdhVnk1tOnHooqZmAcf8pYqSpEXKms7sFAh4yO3EUwp_rKx0/s640/45447372_10155888087051658_3158994372293296128_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Rice and Milk from Lodi, undergrowth Jugged Hare with Pepper Essence</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Whilst Yin-How writes: "On top of the museum of culture Milan sits a gem of a restaurant with 2 Michelin stars. Enrico Bartolini showcases modern Milanese cuisine with just a few touches of molecular touches, to remain fresh yet traditional in its culinary roots. There is a constant thread of acidity in most dishes which kept our 10 course meal balanced and never cloying, though the richness of the final oxtail dish was a touch too far for some."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D2dY8oEx9x9BdUZHgjIRfMcmdfHEilE63gmlDkOn8ExFPyfQnRhulYvQh7zUo1xcQIgkV6i5mqk5IghoGKIgG-KoxHoUAXXc_XTalQMO8GwufoncwrXtV4XZKgpo9ymeIJ4egqXIOcI/s1600/45884717_1898042536898441_6983426732338446336_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="602" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D2dY8oEx9x9BdUZHgjIRfMcmdfHEilE63gmlDkOn8ExFPyfQnRhulYvQh7zUo1xcQIgkV6i5mqk5IghoGKIgG-KoxHoUAXXc_XTalQMO8GwufoncwrXtV4XZKgpo9ymeIJ4egqXIOcI/s640/45884717_1898042536898441_6983426732338446336_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Roasted Pigeon and "welcome back" Boiled Breadsticks</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I am trying to remember. I recall that I enjoyed it, but the individual dishes have faded into haze. It all looked amazing, it all tasted amazing, but the individual combinations - nada. This seems to be happening a lot lately - remembering it was enjoyable, but forgetting the individual tastes. I have been off making notes at the table, based on the Julian Teoh philosophy that if you fully engage all your senses then you don't need to make notes. Doesn't seem to be working out too well for me. I think maybe I need to start making them again; this is about the third occasion where food and dish memories have evaporated. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Even the photos don't seem to jog the mind into recall. </span><span style="font-family: arial, helvetica, sans-serif;">Perhaps it is meal fatigue - too many meals in a short time and all the detail getting lost in the overindulging. </span><span style="font-family: arial, helvetica, sans-serif;">Though strange that other meals I can recall with perfect clarity. Maybe the food was just not that memorable to me. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvDVp2b39xhyphenhyphenQVrWN2QfvH39I1JfV9zhz7gJpkEG8JfBCeL9EBVfNNKaqChqeSdv4sfxfFgrH8z4LQwbmymJ_AgfgB5LdukGZufVumBpauiKuhK5H8_a4vifjAoDe8f473pmqGAXmj1w/s1600/45723548_1898042670231761_6308740997098504192_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="522" data-original-width="960" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvDVp2b39xhyphenhyphenQVrWN2QfvH39I1JfV9zhz7gJpkEG8JfBCeL9EBVfNNKaqChqeSdv4sfxfFgrH8z4LQwbmymJ_AgfgB5LdukGZufVumBpauiKuhK5H8_a4vifjAoDe8f473pmqGAXmj1w/s640/45723548_1898042670231761_6308740997098504192_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Oxtail and Savoy Cabbage a la Royale</i></span></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Though the wines got pretty much stored inside the tastebud memories quite easily. The ones we had on the night ranged from delightful to spectacular. As May Peng said, the Star was the 1967 Double Magnum Barolo which sang like Caruso, danced like Nureyev and finished like Red Rum. And all at the age of fifty years old. Amazing wine - life, fruit, balance and structure all fully integrated. Worth the trip just to drink this wine alone. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4cS_mpeO4XtaTkg4Qu3ADbjjwhc6MvsdPrz4nYSIJsYjrI-z6qmDl69nJIKF-1iX3S5fx4cQ81Mh_t49IXrDDlDMqoFfHNoT4fHyxDe4-DyG5PHnkm1EmNEQ_QOhxZzwXJxTttFo4oA/s1600/45805393_1898042750231753_6953236634120749056_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="649" data-original-width="960" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4cS_mpeO4XtaTkg4Qu3ADbjjwhc6MvsdPrz4nYSIJsYjrI-z6qmDl69nJIKF-1iX3S5fx4cQ81Mh_t49IXrDDlDMqoFfHNoT4fHyxDe4-DyG5PHnkm1EmNEQ_QOhxZzwXJxTttFo4oA/s640/45805393_1898042750231753_6953236634120749056_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><span style="font-size: x-small;"><i>Traditional Zabaione, Bronte Pistachio and Orange Tree</i></span></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Winewise, the webbie says the "wine list features a selection of Italian and foreign vintages with great personality, carefully chosen by Sebastian Ferrara, the restaurant manager and a highly experienced sommelier". And the wines were spectacular. I leave it to Yin-How to describe them:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctTw_UM9mdUnM6iIwX5lIhODB3unY4IID4hz21VObugjy37aLLmF3HCmeRI_0HsKlIz3Bh_rV6bkD-8E_d8bTjyBKK6-_CFjhtgEXUpusJv0qft8azMyRYiOqTybIst4j40ciNPwB9Pg/s1600/45706040_1898042813565080_3922266367813746688_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="671" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctTw_UM9mdUnM6iIwX5lIhODB3unY4IID4hz21VObugjy37aLLmF3HCmeRI_0HsKlIz3Bh_rV6bkD-8E_d8bTjyBKK6-_CFjhtgEXUpusJv0qft8azMyRYiOqTybIst4j40ciNPwB9Pg/s400/45706040_1898042813565080_3922266367813746688_n.jpg" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Piccola Pasticceria</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"The wine selection was a homage to the great names of Barolo.</span></div>
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<span class="s3"><span style="font-family: "arial" , "helvetica" , sans-serif;">Larmandier Bernier Terre de Vertus 2011(1.5L)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Trademark elegance and transparency, with flourishes of lime blossom, citrus and green apple skin and underlying chalk on the long finish.</span></div>
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<span class="s3"><span style="font-family: "arial" , "helvetica" , sans-serif;">Marchesi di Barolo Barolo 1967 (3L)</span></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sommelier had to open a second btl as the first one was compromised. Still youthful vibrant Ruby red with bricking edges. Amazingly delicate perfume of strawberries, Violets and cinnamon. Palate had a vibrancy and bright red fruits, savoury nuances and excellent balance between sufficient fruit and acidity. Tannins were resolved and fine. No one guessed this wine to be more than 15 years, testament to its ageing ability!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s3"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bruno Giacosa Falleto Barolo 1998 (1.5L)</span></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ruby red with bricking edge. Nose was lifted, deep and sonorous with some VA, savoury notes but mainly dark plum and cherry with soy and balsam. Palate was developing to show gamey notes under still vibrant dark cherries and supported by ripe and maturing soft tannins. </span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s4"><br />
</span><span class="s3">Giuseppe Rinaldi Brunate Barolo 2013 (1.5L)</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPHJ0zny4Z3F7-ANxWXTljZSG8ulczZAJzuh7MjtNuuSvKxlk2qjhshKvAqhQEw3-CEVYkB4wWikinepkGYOsPkS0QToj6GoOK3Z8SYLahJnQAgMdjTT7oY_EFlk6kJjr45NWulMSXiY/s1600/46469303_10156831984329308_6357973197895237632_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="528" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPHJ0zny4Z3F7-ANxWXTljZSG8ulczZAJzuh7MjtNuuSvKxlk2qjhshKvAqhQEw3-CEVYkB4wWikinepkGYOsPkS0QToj6GoOK3Z8SYLahJnQAgMdjTT7oY_EFlk6kJjr45NWulMSXiY/s400/46469303_10156831984329308_6357973197895237632_n.jpg" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The 1967 Barolo - an amazing wine</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pure, pristine dark fruit, morello cherries and Violets and rose petal notes on the nose. Palate already showing impeccable balance in its youth with pure dark cherries, black berries and licorice backed by fine filigreed tannins and underlying lithe acidity. Long finish. Bravo.</span></div>
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<span class="s3"><span style="font-family: "arial" , "helvetica" , sans-serif;">Giacomo Conterno Cascina Francia Barolo 2012 (1.5L)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Legendary single vineyard wine. Primary soaring nose of intoxicating Black fruits, crushed earth, floral rose petals and dark spice. Palate was large framed but always in balance between pure dark core of fruits and lacy tannins and freshness of well integrated acidity. Opened up through 2 hours to show more Violets. Tour de force. @ Enrico Bartolini"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The service was extremely good and friendly without being familiar. I think I would return, but would have to bring a large chunk of change to drink wines like these again. And a notebook and pen. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And suddenly it was over. People got up, said their farewells and see you at breakfast, headed for the door and out into the cold almost midnight Milan chill. Given Marco's arriverderci, We were all required to get taxis back to the hotel, which I rarely enjoy doing - trusting Milan taxis to show up just before midnight is often a lost cause, especially on a Saturday night. Which so proved for us, though the earlier Trystians seemed to enjoy more luck. The restaurant had booked the cabs and we were all given numbers as to which taxi would be ours. But ours failed to show. Naturally. Eventually Trystian Sanjeev scored an Uber and we belanja him and Trystian Money a ride back. Have to crack a nice Austrian bottle for them at the next boozy. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5esVGmEbK0OWe-5rowZuG4H7Z9FCHjMp6dQdcamWKJ0yHgrt8JLuB_mJ5XaJ7DZSXoDr5BvijotEMpUR_3t47i2ovuPMIh_Gb3KMvg5wyGhyphenhyphenBqDqABfQ0OWd-IMmb9SWrxoioyM1iz4/s1600/45739837_1898042850231743_3003978428371173376_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5esVGmEbK0OWe-5rowZuG4H7Z9FCHjMp6dQdcamWKJ0yHgrt8JLuB_mJ5XaJ7DZSXoDr5BvijotEMpUR_3t47i2ovuPMIh_Gb3KMvg5wyGhyphenhyphenBqDqABfQ0OWd-IMmb9SWrxoioyM1iz4/s640/45739837_1898042850231743_3003978428371173376_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wines for the night</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back at the Hotel, good nights and see you back in KL's all around, up the lift and crawl into bed. Felt like a long day. Certainly slept like it was one. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MUDEC BISTROT</b><span class="s4"><br />
</span>Via Tortona, 56</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Milan (MI)<span class="s4"><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bistrot opening hours<span class="s4"><br />
</span>7.30 - 19.30 Monday, Tuesday, Wednesday</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7.30 - 22.30 Thursday, Friday</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">9.30 - 22.30 on Saturday</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">9.00 - 22.30 on Sunday</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reservations<span class="s4"><br />
</span>Tel. +39.02.84.29.37.06<span class="s4"><br />
</span>bistrot@enricobartolini.net</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">http://www.enricobartolini.net</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MENU</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our Welcome</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Amuse Bouche</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Anchovies Oysters and Caviar 2019 version</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tuna Belly and "scritti beans"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bottoni filled with Olive Oil and Lime, Roasted Octopus and Cacciucco Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Rice and Milk from Lodi, undergrowth Jugged Hare with Pepper Essence</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted Pigeon and "welcome back" Boiled Breadsticks</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oxtail and Savoy Cabbage a la Royale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Traditional Zabaione, Bronte Pistachio and Orange Tree</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Piccola Pasticceria</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>THE WINES</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Champagne Tere de Vertus, Blanc de Blancs, Pas Dose, 2011</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinot Bianco Vorberg, Alto Adige, DOC, Terlano 2015, Magnum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barolo DOC, Marchesi di Barolo 1967, Double Magnum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barolo DOCG, Brunate, Giuseppe Rinaldi, 2013</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barolo DOCG Falletto, Bruno Giacosa, 1998, Magnum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barolo DOCG, Cascina Francia, Giacomo Conterno, 2012 Magnum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I would have a few extra days and nights in Milan, as would some of the other Trystians. It would be mostly food, wine and shopping, including lunch at Lenglui's favourite eatery on Corso Como followed by a brilliant afternoon with Trystian Dear Leader in a wine bar in Milan's Chinatown. I will look to write this up soonest. In the meantime, many thanks to Dear Trystian Leader and the Trystians for a hugely fun and mostly memorable seven days. Let's Tryst again soon!!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Click here for Days Eight to Ten >>></b></span><br />
<a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></a>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE6eLG0Rs3hPG5FY5oiKwq-LDFTJ0ovuK8GsrnDZTuE66CKEabNrvuROsPihz84EkYhuYglM_9U9SabtO_uDsuc5hkXm_3pm1rb5s0HLkUIaR93Lw-kmzPHsRjCv5cVAXc7l_wnqPh7E/s1600/46516184_10156838170669308_4676298174988550144_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="960" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE6eLG0Rs3hPG5FY5oiKwq-LDFTJ0ovuK8GsrnDZTuE66CKEabNrvuROsPihz84EkYhuYglM_9U9SabtO_uDsuc5hkXm_3pm1rb5s0HLkUIaR93Lw-kmzPHsRjCv5cVAXc7l_wnqPh7E/s640/46516184_10156838170669308_4676298174988550144_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Farewell Trystians - till we Tryst again!!</i></span></td></tr>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-31266792429696111982018-12-19T00:10:00.000-08:002018-12-19T00:22:57.622-08:00The Italian Tryst Day Six - Friday 2nd November 2018 <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11exVXGWy7hIke0NhV61nA_YEyV1vQ8D2W80Rtu-5vdK2htMVi9J1dND6b_Nf4XW1th3nFfyhKyfPWzmVfmimmtW7HRd98NPJC8OSwZXxje2uk9glMZ99iidKEgJA1jmK2XI3GnoQBgM/s1600/45256192_1888128981223130_554138909617946624_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11exVXGWy7hIke0NhV61nA_YEyV1vQ8D2W80Rtu-5vdK2htMVi9J1dND6b_Nf4XW1th3nFfyhKyfPWzmVfmimmtW7HRd98NPJC8OSwZXxje2uk9glMZ99iidKEgJA1jmK2XI3GnoQBgM/s400/45256192_1888128981223130_554138909617946624_n.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Buongiorno Truffle Trystians!!</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How, CJ Yong and David Teh. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Day Six - Friday 2nd November 2018 - Alba Truffle Hunt - Pio Cesare Winery - Lunch at La Ciau del Tornavento - Dinner at Locande del Pilone</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Alba Truffle Hunt </span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM_sTSUJk3HlZr2TqJtQkvR1AbDMHRp2V6V8at949_Yxxg-EImZBAYLCTWfjMJqxeOc7w6CkBHWCiKrHQpXCylfdhXdWQfhv7aG0DvntKWyPgCcgKksO4B1nxeLfLJGjtyzrZ-myPe5g/s1600/45233698_1888128927889802_253743962018283520_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="491" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM_sTSUJk3HlZr2TqJtQkvR1AbDMHRp2V6V8at949_Yxxg-EImZBAYLCTWfjMJqxeOc7w6CkBHWCiKrHQpXCylfdhXdWQfhv7aG0DvntKWyPgCcgKksO4B1nxeLfLJGjtyzrZ-myPe5g/s400/45233698_1888128927889802_253743962018283520_n.jpg" width="202" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One man and his Truffle Dog</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The dedicated Trystian Truffle Pilgrims had all signed up way ahead for a Truffle hunt to experience the thrill of the chase as farmers and their dogs snuffled their ways around the Oak trees of Alba in pursuit of the elusive fungus. I had considered it, but opted for discretion in the possible thought of having to piggyback a knee injured Lenglui along forest tracks and back to the bus. We opted for a lazy breakfast instead. The Trystian Trufflers came back having had an absolute whale of a time, and having had a truffle breakfast to boot. They related that the hunt was indeed thrilling as the trusty dog went from tree to tree sniffing. Excitement mounted as the dog would sniff vigorously at a particular tree, only for it to quickly deflate as the dog did little except mark its territory with a quick squirt and move on. Then it would mount once again with the dog suddenly picking up pace and start to scrabble anxiously at the base of a tree. The smart farmer would quickly throw some doggy treat to the side to lure the excited pooch away from the treasure. Though not for long - the wuffies like their truffles almost as much as everyone else and would come quickly barking back to continue the scrabble and force the farmer to sacrifice another doggy treat to keep it from scarfing the truffle. Whilst the dog was eating its treats, the farmer would carefully dig away at the earth. Then with a yell of delight, the farmer would bring the treasure from the earth and show off to the adoring Trystians and the happy dog. The dream had been fulfillled - they were now official Truffle Hunters. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9KrVvtaUhNcAZ6XHD5ju0CFdMILaDcyZ4RUfk01NkXj_R5e2dHsYn6h2jKhRsXjYyePniDkeUrH-7P-kRCSlryj6ULvpiM85VezAHyeNBEKGqdJcXmoCVvHy0pYhzeJLQZ7I6ge-O5Y/s1600/45253329_1888129214556440_1407686900042432512_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9KrVvtaUhNcAZ6XHD5ju0CFdMILaDcyZ4RUfk01NkXj_R5e2dHsYn6h2jKhRsXjYyePniDkeUrH-7P-kRCSlryj6ULvpiM85VezAHyeNBEKGqdJcXmoCVvHy0pYhzeJLQZ7I6ge-O5Y/s400/45253329_1888129214556440_1407686900042432512_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Look what I got!!!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The other story for the morning was that two of the other Trystians told of a midnight visitor that had chewed its way through their ceiling and somehow locked itself in the bathroom. As I recall, the staff claimed that it was some kind of woodland possum. Well, and maybe, though a large part of me literally smells a rat. Wherever you have kitchens, you have rodents. Whatever, the Trystian opened the front door and the ra… er, possum ran out and disappeared. There was a silver lining for the Trystians - the Estate gave them free run of the booze in the room fridge for the day. Some of the other Trystians offered their assistance in clearing the fridge though I am not sure if it was taken up. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said, was a lazy and easy breakfast of ham, salami, eggs, with croissant and butter and jam and two coffees before heading back to the room to coat up for the day ahead. Today was a bit overcast and grey, which would stay for the day, but not much in the way of rain. Before our off, Lenglui and I lurked at the doorway and opened a window to let in some fresh air whilst waiting for Marco the Bus - he was a bit late so we suspected either still sleeping or another "oops". Finally we saw him arriving and stopping at the other wing (naturally…) so those of us who were ready sauntered along the roadway and clambered aboard. The Estate has a giant red metal chili sculpture near the reception which made for a cute photo against a backdrop of vines on a slope. A quick check on numbers with yet another failed attempt for the Trystian heads to count themselves and we were off. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7Q7_HIKKJatGWLQsmRfd_ir__lq8n80hdnN1QNaCqNsmyium7Y52K1bFym-ejVGivDhyphenhypheni0IuD8EsQDP8uBSd_orb0Whgpr09uG_SgdebpCyWG2KE2iMRGmw5hN4puwQS9Pym3G31ow0/s1600/46479801_10156831982334308_151091211396972544_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7Q7_HIKKJatGWLQsmRfd_ir__lq8n80hdnN1QNaCqNsmyium7Y52K1bFym-ejVGivDhyphenhypheni0IuD8EsQDP8uBSd_orb0Whgpr09uG_SgdebpCyWG2KE2iMRGmw5hN4puwQS9Pym3G31ow0/s400/46479801_10156831982334308_151091211396972544_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Entrance to Pio Cesare Winery</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pio Cesare Winery</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Little bit of drizzle as we pulled up outside a big door on a narrowish road in Alba town. It took about five minutes to discover that this was the wrong door so we drove on a bit and hung a left before stopping to dismount and follow Dear Leader along a narrow back street and up to a pretty non descript wooden doorway in a fairly non descript wall. This would prove the way into the winery. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Anyone ever seen Doctor Who? And his time travel machine the Tardis? An old Police telephone box that opens into a vast complex? Pio Cesare winery was on these lines. The door would prove a portal into a whole new winery dimension - though most of this one would prove underground. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQoV1-xAh_zVPS_kzokSZ4_2uLrICH7UsVBNS_dumy0GBnIGi7J6inNERy25JVJ_N19S0FH3QWBzbtdvqLVrlWrTjGz8G_h3ZcWOcTopcwcGxTSotWq_-1Cinu1sBKyl3b-1Ehkk9xV8/s1600/GRT_3659.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQoV1-xAh_zVPS_kzokSZ4_2uLrICH7UsVBNS_dumy0GBnIGi7J6inNERy25JVJ_N19S0FH3QWBzbtdvqLVrlWrTjGz8G_h3ZcWOcTopcwcGxTSotWq_-1Cinu1sBKyl3b-1Ehkk9xV8/s640/GRT_3659.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Going Underground... look at them stairs, aiyoooo my knees</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some history. The website says the winery was founded in 1881 by Cesare Pio, a "successful entrepreneur who was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers." "It has now been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wit0J-24xgunQqSvpLb7-5lo6bnSg2N1mnbsBr-d7L1jhuNvaRg5fsORXryrcGvE7ndtkKZnCu5xFED1DkmqQYsnituAIcbt8iFj7hj5G8zbLOdNre-5BLGCz1NkUy_Cyoijg-VOm2U/s1600/cantina2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="661" data-original-width="1120" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wit0J-24xgunQqSvpLb7-5lo6bnSg2N1mnbsBr-d7L1jhuNvaRg5fsORXryrcGvE7ndtkKZnCu5xFED1DkmqQYsnituAIcbt8iFj7hj5G8zbLOdNre-5BLGCz1NkUy_Cyoijg-VOm2U/s640/cantina2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One level down, I think...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"Today, the family members travel extensively to more than 50 countries around the world, echoing what Cesare Pio himself did at the beginning of our history—promoting the name and reputation of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers worldwide."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHFQQZYYEYH2GR6H9GRmhFdBQsP_dFpn6VmapN9YElDgAsbntcfWS8SDIH-psEOsul1WVuo8S7qbSBr6blDmJBMduMaz_Ttif8IxKq4zOiNbcml3u3sRnEJoKS_H1DRWOCehfDtu3Y0A/s1600/piocesare032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHFQQZYYEYH2GR6H9GRmhFdBQsP_dFpn6VmapN9YElDgAsbntcfWS8SDIH-psEOsul1WVuo8S7qbSBr6blDmJBMduMaz_Ttif8IxKq4zOiNbcml3u3sRnEJoKS_H1DRWOCehfDtu3Y0A/s640/piocesare032.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Barrels. And more stairs. Yes.</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Family is clearly the strong connector and the thread that fires the Pio Cesare brand. 2nd generation Giuseppe Pio carried on his father's passion and expanded the cellars, 3rd generation daughter Rosy's marriage to a Guiseppe Boffa brought him into the business and their 4th generation son Pio Boffa now leads the company with 5th generation daughter Federica Rosy and nephew Cesare Benvenuto now continuing the family tradition. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbITfjeNvWxGoG-Asevf2s2GrhcNEbPJgb14qk6ijxTm16ZWaQ9zYGFrNYvqg2ipGRjDCUbOKLbLwfcxq26kQZ9zW-8bT13Y6sAUWELhZyntPgUh4JzmyNiJbLBscw1dh41EpA8gUOUZI/s1600/DSC00232.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbITfjeNvWxGoG-Asevf2s2GrhcNEbPJgb14qk6ijxTm16ZWaQ9zYGFrNYvqg2ipGRjDCUbOKLbLwfcxq26kQZ9zW-8bT13Y6sAUWELhZyntPgUh4JzmyNiJbLBscw1dh41EpA8gUOUZI/s400/DSC00232.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fifth generation Cesare and Sixth Generation son </i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was Cesare who greeted us at the gate and brought us into the labyrinth of steel vats and huge oak barriques sleeping under the Alba streets. He was there with his young son to show us around the winery and end up with a tasting of some of the new lovelies. Cesare shared that Pio Cesare owns 70 hectares of vineyards across the Piedmont region "featuring high-quality hillside exposures intentionally located in multiple different communes of the Barolo and Barbaresco appellations." The website notes the reason for such diversity of location "was determined by our strong belief in blending the different characteristics of each vineyard and region in order to produce wines that represent the styles of each appellation terroir as a whole, instead of individual sites." This translates to 20 hectares of Nebbiolo for Barolo, 14 hectares for Barbaresco, and the remaining presumably for blends and other varietals - they do a brilliant Chardonnay, more on this later. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwnblQCliGVEp9KOZixcGKqX90dZ5JvHCOYy-E67a5hHLzoTRC4zyf9sYG7BPY4MK6vqMRRXQ53EehVOCx6zEcDlpyX7Hy5Z3gpiIkWtT0WMt25w76hKM67w0gdq0IXx1ylSpbgRaO6I/s1600/piocesare034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwnblQCliGVEp9KOZixcGKqX90dZ5JvHCOYy-E67a5hHLzoTRC4zyf9sYG7BPY4MK6vqMRRXQ53EehVOCx6zEcDlpyX7Hy5Z3gpiIkWtT0WMt25w76hKM67w0gdq0IXx1ylSpbgRaO6I/s640/piocesare034.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wheel of Light</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said earlier, the cellar was amazing and all the more so for being in the centre of a bustling town. Website says it was built at the end of the 18th Century on four ground levels and "are delimited and surrounded by the ancient Pompeii Roman walls, which date back to 50 B.C. and are its main foundations, seen in every corner of the cellar." This makes for non fluctuations in temperature and humidity and consistency in excellent conditions for production and storage. There have naturally been some renovation work over more recent times, but maintaining the underground operation seemed crucial; Cesare also shared that height regulations forbid high rise building above ground. Fair enough. Though the website reason of "always keeping the pre-existing architectural style, in order to preserve an atmosphere that is rich with charm and history" is wonderfully romantic and in keeping with the general seductivity that seems pervasive in the wine industry. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSRXxHlUJRwYyrbqy0PK45f-IjiPZvXNxIzjkVkaX8722i_T8xUKcsWmAHFBhus4PSvLkR9UJ6Hmg8bzq4Ges5YW1xtwj_gWMhf8yKqdsPwzkL061cVY9FMYp02jvDBQtZkmVZgcmJZU/s1600/45253372_1888452687857426_5440025097739960320_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSRXxHlUJRwYyrbqy0PK45f-IjiPZvXNxIzjkVkaX8722i_T8xUKcsWmAHFBhus4PSvLkR9UJ6Hmg8bzq4Ges5YW1xtwj_gWMhf8yKqdsPwzkL061cVY9FMYp02jvDBQtZkmVZgcmJZU/s640/45253372_1888452687857426_5440025097739960320_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The VERY good stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Following our orientation, we were led down some stairs into the first level of the winery housing the vats and barriques for a brief description of what went on there and then further down to where the barrels were letting the precious juice age until ready to be bottled. The stairs down were a bit hard on the knees, but the ambience was stunning - touching walls built over 2000 years ago. There were some cute decorative touches here and there. The Trystians seemed intent in their polite and silent listening to Cesare's stories and history sharing, though I suspect some were more intent on whetting the tongue. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCdxifyQvYKXY09u_bkyYc1RGB7YmCRvD4UjfdaboxszY0dR6qATPrSVKS5TeVof1IUC_X47PBOit6_1cFK4wt7iPRLMUqSAVy6IJ5CH_F2QzlIJrAuz5OCBcwsZ77tKPkgU1rknH_Hg/s1600/DSC00229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCdxifyQvYKXY09u_bkyYc1RGB7YmCRvD4UjfdaboxszY0dR6qATPrSVKS5TeVof1IUC_X47PBOit6_1cFK4wt7iPRLMUqSAVy6IJ5CH_F2QzlIJrAuz5OCBcwsZ77tKPkgU1rknH_Hg/s640/DSC00229.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tasting table</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There were two wines we tasted. I have a photo that says they were both Barolo and one was a 2014; I can't find a photo of the other one but I recall it was a bit younger and perhaps 2016? Cesare was clearly practiced in pouring and was able to make a single bottle pour 25 glasses - very skillful. None of the Trystians complained about the apparent parsimony and and no one asked for extra; it was naturally massively young though the tannins were not the tongue rippers that some of the en primeur Bordeaux present. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSESdImIPSzegf5T7TsU9fNTMuvDzbQ98mx1mG0fYutnnX6xgFCfGUpNaI2Gj8k3HgcOvGvagV2pu-1ttxO5PUTvT8Fz02wNxpp1FZ8PYw4jOgF78w6j-2SHnRQvqvoZYM7_YQZg3bHZ0/s1600/46470486_10156831982574308_6727331984395206656_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSESdImIPSzegf5T7TsU9fNTMuvDzbQ98mx1mG0fYutnnX6xgFCfGUpNaI2Gj8k3HgcOvGvagV2pu-1ttxO5PUTvT8Fz02wNxpp1FZ8PYw4jOgF78w6j-2SHnRQvqvoZYM7_YQZg3bHZ0/s320/46470486_10156831982574308_6727331984395206656_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The old stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pio Cesare Winery</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Cesare Balbo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel: +39 0173440386 </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(by prior appointment only)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then it was climb back up the stairs for a pre bus pee and gentle stroll back to where Driver Marco had parked up and back on the bus. He did one of his famous "reverse onto the main road" to get us on track to our lunch destination. The weather was slightly brighter than earlier though still pretty overcast and threatening rain but it held off and we tootled our way onward and upward through gently climbing hills. Quite soon, we were quite high and almost touching clouds. Then Marco stopped to check direction and hung a left and suddenly we were pulling up in a small square with the restaurant directly across the square from our terminus. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch at La Ciau del Tornavento</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The sky was still overcast though with a few promising patches of blue peeking through as we entered the building that was La Ciau del Tornavento. The outside presented a pretty glass doorway after which coats became depositable and then through to the main dining hall. This was another greenhouse affair on one side which showcased a magnificent view and vista of the rolling Piedmont hills. Hugely pretty and so much natural light coming through - perfect for photos, of which many got taken by our Trystian group. Since it was a One Star Michelin it would be another "gents in jackets" lunch though without a need for a tie. We all settled in and got ready for the feast. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ayvnrOPBbHcMw37SOmwegFvGvzHUGLTJ9SIwT3rm8Zx9lNSx46OF7BL2-AluSvRGoaKI0OSlLaFvS3Zpq_5O_e5ihxXsyFEem_Dq_yvsXuC7iBSsJ6eYSoJZLAikzU3RZCjhVjdofpk/s1600/DSC00252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ayvnrOPBbHcMw37SOmwegFvGvzHUGLTJ9SIwT3rm8Zx9lNSx46OF7BL2-AluSvRGoaKI0OSlLaFvS3Zpq_5O_e5ihxXsyFEem_Dq_yvsXuC7iBSsJ6eYSoJZLAikzU3RZCjhVjdofpk/s640/DSC00252.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Light and breezy lunchtime ambience at the restaurant. Pretty full too</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am still trying to find a menu and a wine list for this delightful lunch. I recall the wines were all in magnum and photos reveal the fantastic 2014 Pio Cesare Piodilei Chardonnay (we all placed orders with Yin-How for the forthcoming vintage who had figured a way to bring them into Kuala Lumpur - legally, of course) and a 2011 Pio Cesare "Il Bricco" Barbaresco but that is it for now. May Peng was smart - she added the dish names to the photos she posted, so I'll look to stitch one together. (NB Yin-How emailed me the menu he got sent by the restaurant - looks about right though I think some dishes got added, also there were some individual alterations necessitated by dietary restrictions).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In his FB post, Yin-How wrote:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigETI0EwXvMsNJwCt4JKNC2UCmowvQ1BRBeCHoa2mMx7eEB9RvCtbYCFW_KOQG7h7waFjyxW4WoA4oQrc64q90z9ltoNoexLdyfy2tzDCH45EoXY-kijKTPAq5G69mklWZ86lSAoR8yPA/s1600/46511002_10156831982959308_3747272027031994368_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigETI0EwXvMsNJwCt4JKNC2UCmowvQ1BRBeCHoa2mMx7eEB9RvCtbYCFW_KOQG7h7waFjyxW4WoA4oQrc64q90z9ltoNoexLdyfy2tzDCH45EoXY-kijKTPAq5G69mklWZ86lSAoR8yPA/s400/46511002_10156831982959308_3747272027031994368_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dear Trystian Leader pouring for Trystian Rajan</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuvhq6SovarBOzqGTRy6ps4japccmAgSDZCokSVx4W-tZlS7RRNXqYybPXeOVqge7tnZxuc8GO5ubN8XiQRBrz6SphguGEC3QCHXPntRNME1w9KLeQd4XDGipuRH7avngHIJDmzOD0ro/s1600/45333566_1888452944524067_5954700559352070144_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="528" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuvhq6SovarBOzqGTRy6ps4japccmAgSDZCokSVx4W-tZlS7RRNXqYybPXeOVqge7tnZxuc8GO5ubN8XiQRBrz6SphguGEC3QCHXPntRNME1w9KLeQd4XDGipuRH7avngHIJDmzOD0ro/s320/45333566_1888452944524067_5954700559352070144_n.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Nice bottle, si?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"Throwback to an excellent visit at the historic Pio Cesare winery followed by lunch at Le Ciau Del Tornavento, a one star Michelin restaurant and the grandest main dining hall in Piedmont with a view as well of the surrounding vineyards in Barbaresco. Excellent well plated Piedmontese cuisine which was modern, yet incorporating traditional recipes like the Agnolotti pasta. The Pio Cesare Barolo and Barbaresco wines paired very well and the rarely seen Pio Cesare Piodilei Chardonnay made in the cellars under the restaurant, was particularly impressive. Many liked it for its Burgundian profile of deft oak, fresh saline acidity, river stone flavours and complex green fruit. <a href="https://www.facebook.com/hashtag/throwback?source=feed_text&epa=HASHTAG">#throwback</a><a href="https://www.facebook.com/hashtag/leciaudeltornavento?source=feed_text&epa=HASHTAG">#leciaudeltornavento</a> @ Barbaresco, Piedmont"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whilst MayPeng wrote:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"Paid a visit to one of our old favourites, Pio Cesare, which is located in a medieval building in the centre of Alba town. After tasting the 2014 and yet to be bottled 2016 Barolos, Cesare and his son joined us for a fabulous lunch at 1* La Ciau del Tornavento. Located in the pretty hillside village of Barracco, the restaurant offers a stunning vista of the Piedmont countryside. The restaurant is also famed for its wine cellar, considered to be the best in Italy. Lunch was paired with a stunning Cesare Chardonnay made in a winery just underneath the restaurant and the Barbaresco made 50m from the restaurant."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOIiEGdOa2q6tJuul4_QwpYl7lM3oGGPVFxJ4Y_xOZT0Qtknnv6BeQ7ybnb-uS0yhJWEkk7U3z_5TVZJ_-9YFByoD7rNTaKIduPTNpaxImJhxBpOPwK3GJvbyOVyvT5gUuRtMj9rZLQM/s1600/DSC00238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOIiEGdOa2q6tJuul4_QwpYl7lM3oGGPVFxJ4Y_xOZT0Qtknnv6BeQ7ybnb-uS0yhJWEkk7U3z_5TVZJ_-9YFByoD7rNTaKIduPTNpaxImJhxBpOPwK3GJvbyOVyvT5gUuRtMj9rZLQM/s640/DSC00238.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Jeremy and Kalsom</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The food was indeed excellent throughout and the wines brought in by lunch host Cesare from our morning winery paired wonderfully. There was a light and breezy ambience to the place, partly due to the height of the room and the presumed inability of the central heating to fully cope with that fact (not that it was uncomfortable or stuffy - far from it) coupled with the occasional opening of the glass door onto the verandah for the obligatory photophoto of the Piedmont countryside. This trend was started by the Lenglui and quickly leapt on by many of the assembled keen to get selfied. Problem was, the door did not open from the outside with the result that I was required to remain at the door on guard duty to permit the escapee Lenglui to re-enter the dining hall. Let in a few other escapees too. Didn't charge them for re-entry either - must have been the wines put me in a generous mood. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2hMvbcPRFmQnP1BgsRvgR3qfY2n9PXwDFBs09mFdvweBRfVvH9QGOZ01GsE3N14yWxw6vD7OCf-va5HDMdfiGBJmYDL-CMjQLKzQo98HgXnFsvf2GFlEuLqMbaMaOcBe2mMyL-y9nhk/s1600/45199203_1888452784524083_4018470293759590400_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2hMvbcPRFmQnP1BgsRvgR3qfY2n9PXwDFBs09mFdvweBRfVvH9QGOZ01GsE3N14yWxw6vD7OCf-va5HDMdfiGBJmYDL-CMjQLKzQo98HgXnFsvf2GFlEuLqMbaMaOcBe2mMyL-y9nhk/s640/45199203_1888452784524083_4018470293759590400_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pumpkin Soup</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The service was, with one or two blips in terms of who was supposed to have what, very swift and co-ordinated. Our wine sommelier was most generous in his deft handlings of the magnums that he was required to negotiate and I heard no complaints from the Trystians as to stingy pourings. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7qaHUmsGCVnMBUL_V6u0zo4NF3cM8zAlgY-sluDBtpcRQQStze_q4wbpRWwVX5HETtygqBpYfskY-qUYCjmhQe5h4NOpFvLdXnLRVIX7Z_JwBH0ow5DfkNOQ6jo9-SQYbM1Zp6PhMd0/s1600/DSC00254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7qaHUmsGCVnMBUL_V6u0zo4NF3cM8zAlgY-sluDBtpcRQQStze_q4wbpRWwVX5HETtygqBpYfskY-qUYCjmhQe5h4NOpFvLdXnLRVIX7Z_JwBH0ow5DfkNOQ6jo9-SQYbM1Zp6PhMd0/s640/DSC00254.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Vitello Tonnato Tradizionale</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seem to recall being told about one sensitive moment when one of the Trystians asked if the restaurant had some Chili flakes so as to enhance one of the dishes. Whisper was that host Cesare was somewhat miffed at this. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf3L5W3X4oXLUrlMPBD58B9J9T0G9yZtLmjU3SFampFEzvyKjR_zKeQq3rmEsWGn3jIrTz92cvqqm1eAPFkVIFQ-ZnuQ-jxTXGTVsqokkWtXXW58Pejjff9Tlg_rWiVTeNSk8YinTMYw/s1600/46491579_10156831983019308_796465753346801664_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf3L5W3X4oXLUrlMPBD58B9J9T0G9yZtLmjU3SFampFEzvyKjR_zKeQq3rmEsWGn3jIrTz92cvqqm1eAPFkVIFQ-ZnuQ-jxTXGTVsqokkWtXXW58Pejjff9Tlg_rWiVTeNSk8YinTMYw/s640/46491579_10156831983019308_796465753346801664_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ravioli on May Hay. The pop of Thyme was genius. Where's the Chili?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Which could open a whole debate about whether and in what circumstances it would be appropriate for us punters to ask for condiments for dishes prepared by Michelin chefs. Any takers? Watch this space. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XT4V8imW13UQmM4P_v_Fuu12yBaVIMF02f0ayRQiMXHwbyVrVRDPjHARDOMnKgqBrQ0j1hgE7S7B4-HejC6bRcEnY-EFqA7azJpawFK41KuBQUB8Mk1hUZDuKEmflS30hzGilwM8Ofw/s1600/DSC00266.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XT4V8imW13UQmM4P_v_Fuu12yBaVIMF02f0ayRQiMXHwbyVrVRDPjHARDOMnKgqBrQ0j1hgE7S7B4-HejC6bRcEnY-EFqA7azJpawFK41KuBQUB8Mk1hUZDuKEmflS30hzGilwM8Ofw/s640/DSC00266.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Veal Cheek braised in Barbaresco. Of course. Melted in the mouth...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After the lunch, Cesare made his early exit and left us Trystians in the hands of Chief Sommelier who took us all on a tour of the Restaurant's wine cellar. This was absolutely amazing - bottles and magnums of the best all shelved along walls and parked in displays and boxes and all waiting to be drunk. If there is a wine cellar in the afterlife, it should look pretty much like this one. Champagne, Chablis, Bordeaux, Burgs, Barolos, Super Tuscans - all here. Lenglui and I and the other Trystians gawked and ogled and ooohed at all the lovelies for about fifteen minutes or so before having to tear ourselves away or risk missing the bus. Stunning wine cellar, well worth a detour to visit. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO_WIjKIeAwkClW1ks8d8bo8tdMxLeViSAaG6JNYXMjRE6MxN96VBdauj8aXPjqQVIKOf3jGvQGPhpUOf24Q4p2ENI_rAPW7iTsHHn3QJmB6BsPLOu6sHPEdKxH3WIEDG3QAk5y6t6Ek/s1600/DSC00268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO_WIjKIeAwkClW1ks8d8bo8tdMxLeViSAaG6JNYXMjRE6MxN96VBdauj8aXPjqQVIKOf3jGvQGPhpUOf24Q4p2ENI_rAPW7iTsHHn3QJmB6BsPLOu6sHPEdKxH3WIEDG3QAk5y6t6Ek/s640/DSC00268.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wicked sinful dessert</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch at La Ciau del Tornavento</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Winemaker's Lunch at La Ciau del Tornavento*.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add: Piazza Leopoldo Baracco, 7</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel: +39 0173638333</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg2UORMbQV94OHd9SyPTzkL4dOjeU_A0sqa4j3UoOQ_RwaTGb_S9DW1liRlFWZpq3Dwv3O5rF0VIwmS0dQp0Wq9uq823ou-BFhtjc6Jj8gvbQUDjCwpKSuFq6QKqu-Z_H24cmOQzDwTY/s1600/DSC00261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg2UORMbQV94OHd9SyPTzkL4dOjeU_A0sqa4j3UoOQ_RwaTGb_S9DW1liRlFWZpq3Dwv3O5rF0VIwmS0dQp0Wq9uq823ou-BFhtjc6Jj8gvbQUDjCwpKSuFq6QKqu-Z_H24cmOQzDwTY/s640/DSC00261.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Overlooking the Piedmonte from La Ciau del Tornavento</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MENU </b>(with grateful thanks to Yin-How for supplying)</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Suppe</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pumpkin soup, Robiola cheese ravioli and Amaretto biscuits</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Vitello tonnato tradizionale</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cold, sliced veal with a creamy, mayonnaise-like tuna flavoured sauce </span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Agnolotti del plin di seirass cotti nel fieno maggengo, al burro e timo serpillo</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ravioli stuffed with Seirass ricotta cheese served in a nest of May hay </span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Guancia al Barbaresco con verdurine e polenta</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">“Turn the other cheek…” veal cheek braised in Barbaresco wine</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cilindro di mousse di marroni, passata di caki, gelato alle castagne</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crispy cylinder with Marron Glacè mousse, mashed persimmon, chestnut ice-cream</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Caffè e piccola pasticceria</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Coffee and Petit Fours</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">WINES (all in Magnum)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2014 Pio Cesare Piodilei Chardonnay </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2011 Pio Cesare "Il Bricco" Barbaresco</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pio Cesare Barolo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoTmmrRK5xfUDLtwluNYNvpRfSiXqHDpyKxTdx_5gq7cL-gaQd7qUKldTyyUGdLQx6lYkGyeB0GKh97v2qktNnMtDubOJzP01B2s_y90r87SgTGFvTSjHPn8tbLnmEZHEkB8_SU8xWt4/s1600/DSC00276.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoTmmrRK5xfUDLtwluNYNvpRfSiXqHDpyKxTdx_5gq7cL-gaQd7qUKldTyyUGdLQx6lYkGyeB0GKh97v2qktNnMtDubOJzP01B2s_y90r87SgTGFvTSjHPn8tbLnmEZHEkB8_SU8xWt4/s400/DSC00276.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwJMRWHRnrR3Dgugu2IMbRQfez0Sc24HySvB5f0ZuSUInIz28hCNBti5btqAbb95XAlIQPrglHT7d5PoiQqWKACugi4FgdgbQBATnIa02LGwQLvawfOO-zokOmHFgfMWCVu-ckTXjuMg/s1600/DSC00277.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwJMRWHRnrR3Dgugu2IMbRQfez0Sc24HySvB5f0ZuSUInIz28hCNBti5btqAbb95XAlIQPrglHT7d5PoiQqWKACugi4FgdgbQBATnIa02LGwQLvawfOO-zokOmHFgfMWCVu-ckTXjuMg/s400/DSC00277.JPG" width="300" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Itwas a short bus ride back to the Fontanafredda Estate, though lunch had extended somewhat with the result that there was less time to pack for the morning off to Milan. Not that this was a problem - light travelling and dumping old clothes and disposable smalls as we go means more space for wines to take home. As it was not raining, Lenglui suggested I should go for a walk in the woods. I thought about it and opted to nap. As ever, I should have done what she suggested; my boots might not have died the following day when I did the Forest of Silence walk - they are indeed now forever silent. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZg2qaD8N3cehTMx99yk7Qx4s6-2peVqXHcsA807z8r2GBcksnVBPLkaz4w4VqYNslLDiYwBQq0nXW4PNI7iwGMhXfYGdiPlPMUGzb-0ZV5hHTHbHf5dx7YXufGY9qywP4D8jN4S2N2g/s1600/46405276_10156831983274308_7603647669470232576_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZg2qaD8N3cehTMx99yk7Qx4s6-2peVqXHcsA807z8r2GBcksnVBPLkaz4w4VqYNslLDiYwBQq0nXW4PNI7iwGMhXfYGdiPlPMUGzb-0ZV5hHTHbHf5dx7YXufGY9qywP4D8jN4S2N2g/s640/46405276_10156831983274308_7603647669470232576_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The six must drink in a lifetime Bordeaux - I have done five</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner at Locande del Pilone</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add: Strada Della Cicchetta, 34 (25 min drive) </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don't remember much about getting on the bus for this one, but again it was a men-in-jackets affair. This was the night for Marco's most magnificent "ooops" of the entire trip, which involved what felt like a three minute reverse back onto the two lane road to get back on the right track. And masterfully done it was too. I know I whack him, but he sure can handle a bus. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We pulled up at our destination and quickly trundled through the door and into the place. For this dinner, we would be separated across the two rooms of the place. Ambience felt a bit stuffy, but it was all pleasant enough - country style farmhouse with lots of wood and glass furniture and heavy chairs at tableclothed, er, tables. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sorry to say I found this one to have been a pretty bad experience. The fizz with which our table was greeted was oxidised and clearly the sommelier did not check it before pouring. Had he (or she) looked into the glass then he (or she) would have seen that it was the colour of diabetic pee and possibly in need of a further check. Not a good start. After some dingdong with him, he relented and poured something more appropriate though with tongue stripping acid bubbles. My only memory of the food was the equally tongue stripping salt infused beef brisket and the wafer dry meringue that seemed to suck all the moisture out of the mouth. The spritz water was very good, as was the bread and butter. Also the drains were stinky - I went outside for some reprieve from the stuffiness and got whacked with a large whiff of… eeeuuuuwwwww…. Didn't stay there long. Sat back down and waited for the whole thing to end. The table company was pleasant - always fun when the Trystians are sat around a table. Was glad when Marco came to rescue us all from this one. Would not go back there on this showing. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Società Agricola Boroli – Locanda del Pilone</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Strada della Cicchetta/Loc. Madonna di Como, 34</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">12051 Alba (CN) - Tel +39 0173 366616 Fax +39 0173 366609</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">e-mail: <a href="mailto:info@locandadelpilone.com">info@locandadelpilone.com</a> - P.IVA 00922540042</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu - "Dedicated To Truffle"</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Chef's Welcome</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Egg, Leeks and "Raschera" Cheese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hazelnuts "ravioli", hen ragout and parmesan</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Piedmontese Beef Brisket</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Panna Cotta, Chestnuts and Meringues</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Petit Fours</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">No idea - couldn't be arsed to photograph them…</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Food Photos</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Took some, but they are all pretty unspectacular. Have to call this one a fail. Maybe just a bad night. Maybe.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-seven-saturday.html">Click here for Day Seven >>></a></b></span><br />
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<a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></a>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span>Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-37526311471776335652018-12-18T23:58:00.000-08:002018-12-19T00:13:43.747-08:00The Italian Tryst Day Five - Thursday 1st November 2018<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Day Five - Thursday 1st November 2018 - </b><span class="s1"><b>Fontanafredda Estate in Alba - Alba Town - Dinner at</b></span><b> Garden Restaurant Albergo dell'Agenzia Hotel</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Fontanafredda Estate in Alba</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Forest walk</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lazy morning with a late-ish breakfast up a lift to the first floor and about five tables hugging the walls with a central table laden with breads and meats and water and juices. Not large but very tasty and the Cappucino was excellent. Soft rolls with ham and cheese and croissant with butter and jam. Good solid fare to set you up for the day. Lenglui and I normally take advantage of bottled water to fill our bottles for the day - though I was finding the tap water pretty okay. We could see the sun was shining and the skies were blue and someone wondered whether it would be an idea to walk the forest before the off. Today would have been the perfect day, but I decided against due to the following paragraph. This decision would be the death of my beloved boots.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It had somewhere been determined that, since all the Trystians were by the fickle finger of fortune all members of the IWFS Committee, a meeting could be held and consequently negate a need for one back in Kuala Lumpur. Originally envisaged to get held on the bus, this was naysayed given the engine noise level and someone needing to keep an eye out to marginalise Franco's occasional oops'es. So it was we assembled in the reception area of the winery and parked ourselves around some coffee tables located therein. Very comfortable, excellent natural light, and surrounded by a vast array of epicurean delights available for purchase. Ambient and relaxing - a meeting to totally remember. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xwtb4_okXzD1eH7SFK2aApK3KOQCGdv4GvbVPdsqa3_swEe1lZJLNn8jIF8jHK_6FkC6HWYClL-XHSJuU1bE2ueJswSAwoBk6-R2Um0akKi_QlZPqc32ZlrtmrtFELKZN0KcN4raGfw/s1600/45182236_1886558274713534_6737729602002616320_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xwtb4_okXzD1eH7SFK2aApK3KOQCGdv4GvbVPdsqa3_swEe1lZJLNn8jIF8jHK_6FkC6HWYClL-XHSJuU1bE2ueJswSAwoBk6-R2Um0akKi_QlZPqc32ZlrtmrtFELKZN0KcN4raGfw/s640/45182236_1886558274713534_6737729602002616320_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Lake in Fontanafredda Estate (pic by May)</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Committee business was short and quickly concluded and it was back to the rooms to prepare for our off into Alba town. As said earlier, the accommodation was split between different wings with the bulk of us in the building furthest from the entrance. Problem was, the buses all park at the wing nearest to the gate, with the result that most of us had to walk to where Marco the Bus decided to park. And he naturally decided to park at the main entrance building. Of course. Fortunately, the day was dry with promises of fair weather and sunshine so the stroll was a good way to kickstart the body. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui dressed for Alba</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone seemed quite chipper this morning, perhaps as a result of not feeling their usual damp selves, and the bus felt quite merry as it trundled out of the Estate and onto the road to Alba. Dry weather and blue skies will do that to you. As ever, my Lenglui had brought the sunshine and everyone seemed thankful for it. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Alba Town</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bus took us on a pretty straight road into Alba town, though we seemed to circle around one section twice - possibly another Marco "oops" - before getting deposited at what looked like a main street with instruction to "please-a you be back here at-a 3.30" for the return to the Estate. Alba is a hugely pretty town, with medieval looking buildings mixed with modern big window shops and most sporting bottles of wine in their displays. And for the public holiday that the day was, most were surprisingly open. We all ambled along what looked like a main street laden with shops, following Dear Leader who looked like he knew where he was going. Lenglui naturally got occasionally diverted and distracted and I played my usual Where The Frick Has She Gone Now and Find the Lenglui game. By this time the sun was blazing and the streets were abuzz with Truffle Vans and outlets selling various snacky delights. Some of the Trystians found themselves unable to resist and tasted their way along the streets. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One of many Truffle stalls in Alba town</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We all somehow ended up at the town's Duomo and then hung left along another shop laden main street to where we stumbled on a Wine and Truffle Festival. Dear Leader had previously advised that this event was taking place and was a natural for us Trystians. He paid our entrance fee and we were off. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Truffle Festival in Alba</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What a magical hour. Tasting various styles of cheese and sampling the occasional artisanal style of wine through four long rows of stalls flogging their Piedmont farmyard and Alba country kitchen style produce to a heaving crowd all eager to spend the public holiday eating and drinking and talking. On recommendation of one of the Trystians, we bought some Cheeses and Porky products for transport home - we are not bigtime afficionado and are happy to mostly follow what the others select - and moved on to more tastings further along the rows. The smell of truffles and salami garlic and stinky cheese was everywhere. The truffles were pretty much on sale at all the stalls, though some were totally dedicated to the fungus. I have no idea how to differentiate in quality terms, and coupled with the fact that I don't appreciate the thing to the salivatory degree of many of my friends, I chose not to buy. Though some did and seemed extremely happy with it and the large prices being charged for it. Heard a story of one foodie back in KL who has his own direct supplier in Alba and gets them airflown in every November. Is a holiday for his supplier and they presumably scarf their way through a kilo or two of truffles. There you go, eh?</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9h4X0IdfG6jOK9AsbQ4FQdZM5UuNzYMb3Ns5OpKXcYq6rGKA7Eiwpx7xvPeoNm8HNlFJtWhRvmwRJokU_wW50pIpMObcfFCsKs3W6ThYQuNVSDXhWRcINJXRfEDnMlJGhXhhmP4KmwI/s1600/45320321_1886558791380149_3529598579050020864_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9h4X0IdfG6jOK9AsbQ4FQdZM5UuNzYMb3Ns5OpKXcYq6rGKA7Eiwpx7xvPeoNm8HNlFJtWhRvmwRJokU_wW50pIpMObcfFCsKs3W6ThYQuNVSDXhWRcINJXRfEDnMlJGhXhhmP4KmwI/s640/45320321_1886558791380149_3529598579050020864_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Day Fresh White Truffles - yumyum! (pic by May)</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>You are-e can buy from meee! No special-e price...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We wound our way around the hall and found the bathrooms and followed some fellow Trystians out of the Festival in a lunch hunt. Dear Leader had made some recommendations but somehow we missed them and found ourselves quite close to the bus rendezvous though with about two hours to spare. We figured we were pretty full from all the tastings and with no real need for big food. So we found a small pizzeria selling wine by the bottle with tables outside and parked ourselves to pass the interim wait. It would prove a hugely pleasant lunch, snacking on various tasties bought at the Festival or from along the street. We got joined by other Trystians making their way back to the bus and suddenly half the group were parked with us around the table and ordering more wine. A sunshine late liquid lunch in Alba with the Trystians - finestkind. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With about ten minutes before our deadline, we hauled ourselves upright and away from this afternoon bliss and ambled along to a small square at the head of the street. Here, we found most of the other Trystians assembled and spent the remaining wait sharing our shopping exploits with them. Marco the Bus was bang on time at the stop, and we all clambered aboard and straight off for a swift and sleepy trip back to Fontanafredda. I think I took a nap back in the room, again to recharge batteries. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Jeremy and Tony enjoying the afternoon wine</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Joe and Brian in sunshine and wine</i></span></td></tr>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dinner at</b></span><b style="font-family: Arial, Helvetica, sans-serif;"> Garden Restaurant Albergo dell'Agenzia di Pollenzo, Bra</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't remember much about the bus ride to our dinner destination, though I do recall another Oops by Marco. This one seemed quite major and involved quite a long reverse in some pretty dark lighting. But somehow he seemed able to negotiate these things without a scratch. Amazing. Given our trip to date, he has clearly had lots of practice. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui with The Money</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It had begun to rain by the time we got to the Hotel so umbrellas were needed to get from the bus to the entrance. This was to be another Jacket but no Tie dinner at the Garden Restaurant in the Albergo dell'Agenzia Hotel. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The very detailed and extremely readable website says that the hotel is "part of the neo-Gothic architectural complex built by Carlo Alberto of Savoy as the hub of agricultural research and production in Piedmont [which] combines refined architecture with landscapes of rare beauty, recognized by UNESCO as a world heritage site deserving of protection for the generations of the future." It offers "elegant ambiences for celebrating special occasions, organizing business events and enjoying long stays or one-day visits."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui with Marco the Bar</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It is also the base for the Slow Food Movement, where its founder Carlo Petrini in 1992 began conversion of the neo-Gothic Agenzia complex into the University of Gastronomic Sciences, Academic Tables and Wine Bank that exists there today. He "felt a strong need to develop a large, prestigious hub of food and wine culture, which he interprets innovatively as a science. He imagined the place as the cultural powerhouse of a new “eno-gastronomy” based on the quality of food and wine, respectful of biodiversity and the environment, careful to erase any form of workplace exploitation." </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pumpkin Soup - large and full of taste</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Slow Food essentially rails against the standardisation of food. Founded in 1986 as the Arcigola Association and changing its name in 1989, Slow Food now has more than 100,000 members and branches in 130 countries. It organises a "vast array of special initiatives through its local and international associations, known as Convivia" along with the world’s largest food event the Terra Madre/Salone del Gusto held every two years in Turin. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Shaving the truffle over the Tajarin</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We divested coats and brollys on some hangers (I think - though many of the restaurants we visited had cloakrooms and attendants to take our things; they all get a bit mixed up) and edged into the Agenzia bar area to await our welcome aperitif cocktail. This was to be a Negroni specially ordered ahead by Dear Leader. This is a blend of equal parts Gin, Campari, and red Vermouth with a garnish of orange peel. Would be a first time for me. Our cocktail doctor for the night was another Marco. The tumbler glasses filled with ice were lined up on the bar and Marco the Bar started pouring the booze with gusto - two bottles in one hand and the gin in the other and whoosh! filled in less than three seconds and on to the next. Old school. I helped to sweep the completed mixes out of his way and into the clamouring hands of the Trystians before taking a sip of the thing. Wow… it was a strong whack of dark bitter and booze. Got hints of coffee and aniseed, though someone nailed it by getting chicory. Not sure if I liked it, so I had a second and then a third to check - Lenglui was not a fan and sweetly asked Marco the Bar if she could have her Gin with Tonic. Marco obliged and soon he was obliging a number of ladies following the trend set by Lenglui - the Negroni was not a great hit with them. The bitterness feels like an acquired taste, though apparently it is one that many of Italian descent have a predilection for. I think I could get used to it - though if Tonic is available then that would be my first choice with Gin.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was a lovely homestead ambience feel to this place - all brick and wood and glass doors and a hugely large dining room. There was a reception area so I guess it doubles as a resort of some kind. I remember taking a few trips to the toilet through the night which involved either a lift or a flight of stairs down. Very modern, very swish. I would see lots of clearly well heeled people wandering around the place through the night. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tajarin with Alba White Truffle</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1">We were soon being called for dinner which would take place in the very spacious Garden Restaurant. The website notes "</span>at the Albergo dell’Agenzia we interpret this important cultural heritage according to the principles of the Slow Food philosophy. Natural ingredients, Slow Food Presidium food products, a daily supply of the freshest raw materials from the many local markets and producers—all combine to ensure our guests gastronomic experiences of the highest level. You can enjoy our restaurant’s fare while admiring the green meadows and flowerbeds of the park all year round on the climatized glassed veranda. And your meals will be rounded off by wines from our refined selection of more than 300 Piedmontese labels from the Wine Bank next door."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-JQ1f7wOut87fVPGxZSqN6vpchEgfjM_QMUpbYgEvn1IObPf2MbP035Uf3gRJVpqS-bCfN4VflDe04lAJG1pIpFi6-CnBmgEbsUtj3P_eAy4l1SBl3s6Vuu7_iwZTrVb-MMA59THx6k/s1600/DSC00222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-JQ1f7wOut87fVPGxZSqN6vpchEgfjM_QMUpbYgEvn1IObPf2MbP035Uf3gRJVpqS-bCfN4VflDe04lAJG1pIpFi6-CnBmgEbsUtj3P_eAy4l1SBl3s6Vuu7_iwZTrVb-MMA59THx6k/s640/DSC00222.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Braised Veal with Roast Potatoes - was excellent</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was a bit dark to enjoy the meadows but we did get stuck into the wines. A fruity dry sparkler to start made way to a brilliantly tasty white, all Chardonnay but with good steel to support the fruit. The three reds are lost in the mists, but hopefully I can steal some notes from Dear Leader - he is more committed and timely in his notes than me. I seem to recall the Barbaresco having a slight edge over the Barolos, though they were both smoothies with good power in their own rights. Foodwise, this was a hugely enjoyable meal. Excellent young rooster (somewhat reminiscent of the Kampong Chicken we get here in Malaysia), wonderfully rich and hearty soup, amazing Tajarin with freshly sliced truffle, one of the most tender veals tasted and a fabulous pannacotta to finish. The veal was a standout here, falling off in layers and with wonderful bite and chew - total contrast to the previous evening at Guido. The truffles were also excellent, having veins not dissimilar to Wagyu meat. Wonder if there is a similar grading for truffles that Wagyu has for marbling? </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pannacotta with Madagascar Vanilla</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hugely happy that this restaurant was part of our tour, though next time I might perhaps make more time for the grounds. Indeed, it was initially scheduled, but I think it made way to allow more time to chill in Alba, given that the sun was shining. No argument here. Marco the Bus got us all quickly and safely back to the Estate and we made our respective ways to the digs. Seem to recall some problem getting through the door, with a claim that it would not recognise the password the Trystian in question was punching in to the doorpad. After about five minutes punching and repunching and all of us standing in the rain, it was discovered that the wrong buttons were being punched. Of course. Someone delivered the knockout blow and in we piled, saying hasty good nights to neighbours as we dived through the door and straight to the bathroom - enlarged prostate ain't no fun after an evening on the sauce. What to do?</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz_dVsVSGZJwwU0E_GEvXznRrTJuVDhZWpJYsAtgk9SO0APBRMUPpBIu1N77zRUQYc8azrRu73sbgRfwiKTeq4SLndokIttes5dx137loXT8EuPMTj5NZctFvpoIDyDkEXrSllCk3_6k/s1600/DSC00228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz_dVsVSGZJwwU0E_GEvXznRrTJuVDhZWpJYsAtgk9SO0APBRMUPpBIu1N77zRUQYc8azrRu73sbgRfwiKTeq4SLndokIttes5dx137loXT8EuPMTj5NZctFvpoIDyDkEXrSllCk3_6k/s640/DSC00228.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Our Dinner Wines</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Garden Restaurant Albergo dell'Agenzia di Pollenzo, Bra</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Fossano 21 - 12042 Pollenzo - Bra (CN) </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel. +39 0172 458600 - Fax +39 0172 458645 </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">e-mail: <a href="mailto:info@albergoagenzia.it">info@albergoagenzia.it</a></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Young Rooster Salad with balsamic vinegar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pumpkin soup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tajarin with Alba white truffle</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Braised fassone veal from "La Granda" with Barolo and baked potatoes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Panna cotta with Madagascar vanilla</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Brandini "Alta Langa" Brut DOCG Methode Classico</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Derthona "La Colombera" Colli Tortonesi, Timorasso</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ugo L'Equio "Gallina" Barbaresco 2009</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fratelli Alessandria "Monvigliero" Barolo 2011</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Domenico Clerico "Pajana" Barolo 2011</span><br />
<a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-six-friday-2nd.html"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="goog_1076313615"></span><br /></span>
</a><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-six-friday-2nd.html">Click here for Day Six >>></a><span id="goog_1076313616"></span></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><br /></a></b></span>
<a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-28480981517246613402018-12-18T23:44:00.000-08:002018-12-18T23:59:29.342-08:00The Italian Tryst Day Four - Wednesday 31st October 2018<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"><b>Day Four - Wednesday 31st October 2018 - </b></span><b>Bolgheri - Serravale Designer Outlet - Fontanafredda Estate in Alba - Guido Restaurant</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Bolgheri</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We woke up to a somewhat patchy and overcast sky and decided to pack everything ahead of our off to enjoy a leisurely breakfast with those Trystians of similar mind. This we did, following a brisk and somewhat cramped shower and were ready to roll with a good forty minutes before take off. As the day was starting quite cool, we boiled up some water (the room had a kettle - very civilised) and broke open some Cafe 21 instant coffee to kickstart the day. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Relais Sant' Elena</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We made our way to breakfast and my second kickstart morning espresso and latte coffee. Decided to go with the fruits which were top end and some scrambled eggs and potato for a bit of carbo in the system. Looked like it could be a cold one today. Bit of chatting with the Trystians, comparing notes on the rooms and the trip to date. All seemed very happy and chipper and looking forward to the truffles in Alba. Trystian David was again trying to palm off his Chili sauce on all fellow Trystians and extolling the virtues of having chili sauce with the excellent eggs. I stole half a spoonful and it did go extremely well. He seemed happy - he had found a convert. On half a spoon? Naaaaaaahhhh….</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5JVCszQVsZbfr_1qPcefQNpHV023Z54FGISH0wRb6wi-EZK1LB7-Ij9wakP-FXSCkfknGGW40zF3i_X_FchWChW0K8TFQq5nwrNcFQejplZIrozADMef4IFIkTruiPQpszHfBnx52rY/s1600/45163813_1883379768364718_5057317402560167936_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="751" data-original-width="960" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5JVCszQVsZbfr_1qPcefQNpHV023Z54FGISH0wRb6wi-EZK1LB7-Ij9wakP-FXSCkfknGGW40zF3i_X_FchWChW0K8TFQq5nwrNcFQejplZIrozADMef4IFIkTruiPQpszHfBnx52rY/s640/45163813_1883379768364718_5057317402560167936_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Up against the wall...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our room was quite close to where the bus would park for loading so we went back to ablute and laze ahead of the upload. The sky had brightened somewhat and the Trystians were all standing on time as Marco the Bus rolled up (somewhat late as I recall; vague memory of Dear Leader sharing a story about Marco whingeing at our unearthly morning call of 9.30am and he would come at 9.45 - he arrived at 10am) and we lugged or rolled our cases up for him to huff and puff and jigsaw them into the bus hold. Once done, we were off and on our way - though not before another Marco ooops as he somewhere figured he had taken a wrong turn. Of course.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui selecting breakfast at Relais Sant' Elena</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It had been earlier decided that Portofino and Ligure were no longer possible as destinations on this trip - some inclement and unnatural weather had been brutal and the word from Marco was that the ferries had stopped running due to the damage done by the storms. We actually passed the turnoff to the area and it all looked pretty grey and grim in the distance. So it was determined that time would instead be spent at the Serravalle Designer Outlet which conveniently was on the main road to Alba. Well, and okay, it seemed a fair way to spend the time, which totally delighted half the bus and produced some loud and enthusiastic chatter. Unfortunately, the skies did not agree and it was again pelting down with rain when Marco parked up in a car park near one of the entrances. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"You first..." "No, You first..." "No, YOU first..." "Okay..."</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>View from Breakfast</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Serravale Designer Outlet</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was decided to do lunch first and we had each been given some special lunch vouchers for use at a particular outlet whose name escapes me at this time. We were all pretty sodden by the time we reached it and dripped our way as directed by some bearded waiter who basically told us what to order. In retrospect it was a mistake to eat so early after breakfast but the Lenglui seemed determined and so we ordered a salad to share and a pizza each. Not an enjoyable experience - it was all plastic and noise and the food was terrifically average. Half of it was left uneaten by both of us and the Euro38 for the entire experience seemed not good value - though it seemed immensely popular with the young people who all seemed to have sufficient disposable income to afford a place like this. I must be getting old. Next time I will put my foot down; I will eat when my belly says so. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I parted company for our own shopping experiences. My tatty portable umbrella came through to good rescue from the incessant rain as I wandered around the avenues lined with all these big name brands. It is definitely NOT a pleasant experience to do this place in the rain; there is little in the way of overhead cover from the elements. I just kept on wandering around window shopping and looking for some respite from the windswept wet. I walked pretty much around the whole complex in the two hours time that we had. My feet got very cold toward the end - it refused to stop raining until we had all boarded the bus and headed on to Alba. Although boarding the bus took some time - Marco seemed to have disappeared and a few of us were standing around in the rain. Then as if by magic, the bus door opened as a yawning Marco hauled himself awake and falumphed into the driver's seat. Well, at least one mystery had been cleared up - he did sleep on the bus. Slowly all the others arrived and clambered aboard, and all who had made purchases were excited to show them off and compare. I had bought a pair of black slip on shoes at less 60% as an alternative to wearing my boots for going to lunch and dinner. Euro40 was a very fair price for the Geox (my favourite shoe brand next to Clarks) and they would quickly become total replacements for my soon to be doomed boots. Lenglui was most impressed. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Fontanafredda Estate in Alba</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don't remember much about the drive into Alba, save that Marco seemed to be in the process of doing another oops just as we were arriving. But it turned out not to be so on this occasion because suddenly we saw the logo of the winery on the wall to our left and in we turned. The Fontanafredda Winery doubles as a hotel resort with forest walks and a wine and food store and two restaurants. Accommodation is split across two separate wings each with its own breakfast bar. Marco parked near where most of us would be staying and we unloaded and scrambled to the small reception area to fight for our keys. Our room was at the end of the corridor on the ground level so we trundled the route and tumbled into the reasonably sized room. Again, a lovely bed, all large and bouncing, and those pipes in the bathroom to dry our soon to be washed clothes. This would be our home for three nights so we figured wash everything and pack it away for our extended stay in Milan. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2">The Fontanafredda website is quite a useful source of information, For example, it shares that the </span>Langhe is an "historic region of Piedmont, positioned between 450 and 800 meters above sea level, in an area that lies between the Tanaro and Bormida rivers, between the provinces of Cuneo and Asti. This land is famous all around the world, not only for its wealth of traditions and typical local products, but also for its rolling landscapes which have been immortalized and celebrated by the words of writers such as Pavese and Fenoglio. Moreover, this is the homeland of Barolo, of the White Truffle of Alba and of the Tonda Gentile hazelnut, just to name a few of the many delicacies of this land. In 2014 the Langhe, Roero and Monferrato areas became the 50th Italian site to be included in the UNESCO World Heritage List. The very first for viticulture-designate agricultural landscapes." </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website also shares that in 1858 the Fontanafredda estate was bought by Vittorio Emanuele II as a gift to his mistress Rosa Vercellana, also known as "La bela Rosin". As a result it is able to say that "Like all things that are beautiful, even Fontanafredda was born from a love story: the one between King Vittorio Emanuele II and the “Bela Rosin.” Very lyrical , no? Si.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Later, it was handed down to their children, Maria Vittoria and Emanuele Alberto, Count of Mirafiori and Fontanafredda. In 1866 the king bought the first vineyard of Barolo, which became the reason for the name “Tenimenti di Barolo e Fontanafredda” being used. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wine-making in the cellars of Fontanafredda began in 1870 and in 1878 Count Emanuele Alberto of Mirafiori begins his wine adventure, with over 300 hectares (741 acres) cultivated directly by salaried, specialized workers (a unique thing at the time). He turned Fontanafredda into an actual village with a church and a school and was succeeded by his second-born Gastone in 1894.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Negatively impacted by Phylloxera in 1928 and the Great Depression of 1929, the estate and the cellar were sold to Monte dei Paschi di Siena Bank for 1,050,500 lire, whereas the brand was sold to the Gancia family for 100,000 lire. However, somehow in 2009, and after 70 years, the website proudly proclaims that "Fontanafredda is once again in the hands of Piedmont natives" without quite explaining who or how. In 2017 Fontanafredda was named “European Winery of the Year” by the Wine Enthusiast magazine.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Guido Restaurant</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner for the day was to be at the One Star Michelin Guido Restaurant, one of the winery restaurants conveniently located in the building next to our lodgings. Michelin notes it <span class="s1">as using "top quality ingredients, dishes with distinct flavours are carefully prepared to a consistently high standard." </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Pitt Lee, Wen Dee and Lenglui</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some more Michelin - "In the splendid setting of the 19C Villa Fontanafredda, where the love affair between Victor Emmanuel II and Rosa Vercellana blossomed, Guido continues to offer excellent Piedmontese cuisine, making this restaurant a must for fans of the region's gastronomy. The elegant dining rooms are a harmonious combination of traditional decor and modern style. More traditional cuisine is served in the convivial setting of the new Taverna del Re." Other attractions include a particularly interesting wine list, meals outside, air conditioning, private dining rooms and an enclosed car park. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Tony making friends with the refill ladies</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tonight would be a winemaker's dinner with wines being supplied by winemaker Danilo Nada of the family owned and operated Nada Fiorenzo winery. Naturally it was raining so coats and umbrellas over the jackets and frocks were essential. Entering the restaurant, we were hit with a blast of stuffy warm air and a cold glass of fizz. Whether this was intentional was not discovered, but after fifteen minutes in this hothouse I found myself heading outside and desperately sucking in the cool fresh and somewhat damp air to clear the head. I had forgotten stuffy - that dull humid airless muzz clogging up the head and sinuses. Conjured childhood memories of winters and shuttered windows and doors battened with old cloth and newspapers against the cold and rain and snow and sat in front of coal fires heating and sucking the air out of the room. Though no one else seemed to be bothered by the stuffy air - must be a British thing. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians May and Dr Rajan sandwiching winemaker Danilo Fiorenzo</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All the following in quotes come from the Nada Fiorenzo website:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Barbaresco is (since 1980) a DOCG region in the Langa hills in North Italy where the nebbiolo varietal dominates and the vineyards produce wines of "aromatic complexity, tannic potency and great longevity" and "with a personality all of its own, huge elegance and excellent tannic texture".</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Delightful table setting</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seems Barbaresco is known as the Queen of wines in contrast to Barolo which is known as "The King". Light ruby red in colour, aeration in the glass reveals "intense and complex nuances" of "Red berry fruits, blossom, tobacco, mint, eucalyptus, liquorice – a succession of scents that eloquently express the grape variety, the vineyard of origin and the ageing techniques adopted." </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"Barbaresco is characterised by notable intensity and length, pronounced tannic weave, good acidity and an alcohol content that adds warmth and softness.<span class="s3"> </span>In short, a combination of caressing, velvety, lingering flavours."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo is presently fourth generation - great grandfather Carlo bought the grape farm in 1921 and produced wine, grandfather Fiorenzo only sold grapes, father Bruno returned to winemaking and bottling and Danilo is continuing the tradition. The winery's philosophy is "To capture the purity of the scents and flavours of this bountiful land of ours in a glass bottle." This they do through loving both the land and the vines - natural soil nutrition, no herbicides, manual harvesting and soft pressing being among the activities employed in the processes. The Barbaresco enjoys two years in barrel and then a few months in bottle. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXbwG-Oh6eRnZoVZFriiGp2ZkhH-13WhdX4PZlzNheF1IZKGAPzD1IIBlRBVEdhcEDnd4FwbCYjgGC6AJrTLaYZEUImnzWRVhvbgX-Fd_0Wi3QpLOGvV9s-0El_T_Xxrj2lxlto5sViI/s1600/45052772_1885582604811101_5498260172759367680_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="544" data-original-width="960" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXbwG-Oh6eRnZoVZFriiGp2ZkhH-13WhdX4PZlzNheF1IZKGAPzD1IIBlRBVEdhcEDnd4FwbCYjgGC6AJrTLaYZEUImnzWRVhvbgX-Fd_0Wi3QpLOGvV9s-0El_T_Xxrj2lxlto5sViI/s640/45052772_1885582604811101_5498260172759367680_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chef Ugo serving up the Agnolotti (pic by May Peng)</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were having our fizz with some tasty eatables in a kind of drawing room with high tables for the tidbits and parking glasses expectantly waiting for the nice young lady with the bottle to come to our rescues. There were some pictures on the walls containing historical bits about the estate. Winemaker Danilo was affably doing the room and schmoozing with everyone, who were all </span><span style="font-family: "arial" , "helvetica" , sans-serif;">looking quite spiffy in their jackets and ensembles (though I recall some Trystians removing a layer or two to combat the warmth). After some genial chitchat over flutes of lovely fizz we settled in to our chairs in the dining room. We sat ourselves with the Trystians Jaya, and Doctors Rajan and Bachan and their respective squeezes and got down to some serious Michelin star business.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The egg, cream and truffles - sublime</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The food was very tasty indeed - though the aperitif snacks were a bit full and firm on the finish which necessited some care so as not to bloat out ahead of the dinner. The first course was delightful - perfectly poached egg on cold Parmeggiano cream and generous shavings of the white truffle. Eating this probably day fresh and in its native habitat opens up a whole new experience and I can now understand the slavish mouthwaterings and salivations by the enlightened over eating the things. Got earth, gooey egg yolk and the contrast of warm egg and cold cream to fuse the whole into something sublime. Absolute Magnifico. The Agnolotti visually reminded of the Ravioli we got in Heinz tins when I was a kid but these puppies were packed with seasoned veal and pork. Perhaps a shade dry on the tongue, the pasta was superb and was a great match for the first red of the evening. Similarly, I found the veal somewhat on the dry and fibrous side and a bit difficult to process; equally the polenta didn't help to liquify things - not that it was bad, just not to my taste. Though May says hers was tender and sweet. There you go - maybe I had the end piece. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3VxNUT6_Y0tGeP9ytEHsow0TQ6JT1Ra-4ngD2tsZZr1TJW0wfdekxWNYGFa0-tRFhSuO0haflbNTjAscGGTaoTVoc3AMbKKDUBouRr5BP0WFr0NWHSCaDuUao7zInRyYipHTCfNR8x4/s1600/DSC00164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3VxNUT6_Y0tGeP9ytEHsow0TQ6JT1Ra-4ngD2tsZZr1TJW0wfdekxWNYGFa0-tRFhSuO0haflbNTjAscGGTaoTVoc3AMbKKDUBouRr5BP0WFr0NWHSCaDuUao7zInRyYipHTCfNR8x4/s640/DSC00164.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The very tasty Agnolotti</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Barbaresco wines were all quite similar in texture and, for me, taste. With the passage of time, I cannot recall differences in the wines across the dinner. All were very good, all were matching well with the food, and all went into the blissful oblivion that we know as getting nicely squiffed. I recall the starting fizz as being crisp and biting and nicely searing and scratching the back of the throat with its bubbling tickle, and the ending Barolo grappa as fire in the throat and belly. There was also a bottle of something dark and sherry brandy like called "La Chimera" which fired things up nicely with the dessert. But the Barbaresco - not really. Vague memories of subtle textural differences and nuances across the altitudes, but none that mark the things as wholly unforgettable. Sorry… maybe have to have another bottle or four in less stuffy conditions. Perhaps a visit to the vineyard next time? Bolehkah? </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>My underwhelming fibrous veal</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2">May Peng in her FB post says "</span>We had the pleasure of having the company of 4th generation winemaker, Danillo Nada of Nada Fiorenzo, for dinner tonight at 1* Guido, located in the Fontana Fredda Estate. Simple delicious Italian fayre, based on seasonal ingredients and steeped in the tradition of the Langhe region, was what Chef Ugo and his brother offered. Food was paired with Barbaresco wines made from Nebbiolo, and each of the 4 vintages, (2013, 2012, 2008, 2007) was quite different, expressing the different climate conditions of the vintage. Excellent wines overall!"</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The moment when Trystian Yasu's head fuses to his glass - total illumination</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Trystian David had been keen for the group to let rip with a "Yam Seng" pretty much since the start of the trip, figuring that the only possible place for it would be here. Reason being, we had the place to ourselves and no one else would be irritated by the immense breach of civilised decorum generated by the loud cheer. I felt it necessary to explain to our host the cultural context of the Yam Seng and proceeded to create a less virulent version - a soft spoken Yam Seng. This was followed by the more traditional full throated gut piercing raise the rooftop style, and then we all sat back down to Mossie the booze. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We finished the evening with some wicked aged Parmiggiano and desserts and then it was back to the room and crash down for the night. Switch on the TV and numb down to sleep. Never fails. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Danilo and Trystian May</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ristorante Guido</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fontanafredda Estate</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Alba 15</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">12050 Serralunga D'Alba</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Phone : +390173626162</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Email : info@guidoristorante.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Website: : http://www.guidoristorante.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meal prices : Menu 75/100 € - Carte 60/90 €</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner only</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">OPENING HOURS</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Closing: monday, sunday dinner</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A selection of aperitif for pre dinner</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Baked saffron risotto</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Poached egg on Parmiggiano cream with shaved white truffle.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Agnolotti di Lidia</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Braised veal on polenta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">24 month aged Parmiggiano</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dessert made from Toronne (Italian Nougat)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italian Meringue</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fontanafredda Mirafiore fizz and Nada Fiorenzo wines for the night</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mirafiore Alta Langa Blanc de Noir Brut 2014</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Seifile</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Barbaresco Montaribaldi 2013</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Barbaresco Manzola 2012</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Barbaresco Rombone 2008</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Barbaresco Rombone 2007</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Castillo Monsanto La Chimera Vinsanto</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fontanafredda Grappa di Barolo Riserva</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Nada Fiorenzo Wine Notes (from the Nada Fiorenzo website)</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Seifile</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOfYnOBz8vsXFkvMwxinY9sWIxa-4i6OjBcPmfxFg3qHUgXREQ740BWJzZSjVPdmKnGCM-_B0BJv0QLHeE0a5um2BFFsUK9EzuMe8rhsmiinrxw3fBjLCmvlzsgGBLSP5mJ5W4uV2AsA/s1600/DSC00174.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOfYnOBz8vsXFkvMwxinY9sWIxa-4i6OjBcPmfxFg3qHUgXREQ740BWJzZSjVPdmKnGCM-_B0BJv0QLHeE0a5um2BFFsUK9EzuMe8rhsmiinrxw3fBjLCmvlzsgGBLSP5mJ5W4uV2AsA/s400/DSC00174.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The wonderful "La Chimera"</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A limited number of bottles that embody the richness and harmony of barbera grapes from very old timeworn vines and the austerity of the nebbiolo grapes from the Rombone vineyard. An inexhaustible source of aromas and flavours that come from afar, waiting to be rediscovered with rich foods, pasta, red meat and cheese. Or, more simply, to be sipped during conversation.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Manzola</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Made with the nebbiolo grapes picked in the Manzola vineyard, one of the most historic Barbaresco microzones. Its bright red garnet colour heralds an expansive floral bouquet and a sapid, austere palate. Already elegant when young, it acquires total harmony with age. Following suitable oxygenation, it gives of its best with roast and braised beef and veal, rabbit, lamb, hard cheeses and, aged at least ten years, biscuits and pastries. Local match: “Ravioli del plin al sugo d’arrosto” Filled pasta with roast meat sauce. Altitude 230m</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Montaribaldi</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkPWkFfsGoteOcmrtOBuHyK7j2fdEeL_mBzcDN39dcPY_VbzI5tEmc7m42oxVZEuSfGcchkbxh4hAPwO4sOigQwexmpRJj0-D_NDn7ByscApJljCss5IguUcngQxf-t3a2lZDoibl90M/s1600/DSC00176.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkPWkFfsGoteOcmrtOBuHyK7j2fdEeL_mBzcDN39dcPY_VbzI5tEmc7m42oxVZEuSfGcchkbxh4hAPwO4sOigQwexmpRJj0-D_NDn7ByscApJljCss5IguUcngQxf-t3a2lZDoibl90M/s400/DSC00176.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Firewater - Barolo Grappa</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Made with nebbiolo grapes from the old vines that cling to the highly eroded soil of a steep vineyard in Cascina Quinto, heart of Montaribaldi. A very rich bright garnet red Barbaresco with a vinous nose and a soft, complex palate. Already harmonious when young, it is capable of long aging in the cellar. Like the other Barbarescos, it should be suitably oxygenated before being drunk, ideally with pasta with meat sauce, roast and braised beef and veal, and hard and mature cheeses. Local match: “Coniglio al civet” Rabbit marinated in wine with herbs. Altitude 240m</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Rombone</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Made with nebbiolo grapes from the oldest vines in the Rombone vineyard. Bright garnet red in colour, our flagship Barbaresco is complex on the nose, full-flavoured and warm on the palate, where the tannins, already elegant when the wine is young, will grow gradually more refined to ensure long, happy ageing. Barbaresco Rombone should also be suitable oxygenated before drinking and goes well with braised and roast beef and veal, stews, game, truffle dishes and mature cheeses. Local match: “Brasato al Barbaresco” Veal braised in Barbaresco. Altitude 260m.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-five-thursday-1st.html">Click here for Day Five >>></a></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-19200235818695158772018-12-11T23:33:00.001-08:002018-12-18T23:49:00.452-08:00The Italian Tryst Day Three - Tuesday 30th October 2018<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-MZfGwhEKKHJ9ff1GHTTO0PfWmkLhygVy_CXiwlYUAna4R_esSCpMuq-4cqxzCAtKr1MnCWz1otbQS5gDVJ8Sp6WmaNxh9RCCxd_VKbklcGt6_JzzihGRmh4xF_oa0d1jVGSZgxI0no/s1600/46750637_2041176749254999_5654946605556563968_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-MZfGwhEKKHJ9ff1GHTTO0PfWmkLhygVy_CXiwlYUAna4R_esSCpMuq-4cqxzCAtKr1MnCWz1otbQS5gDVJ8Sp6WmaNxh9RCCxd_VKbklcGt6_JzzihGRmh4xF_oa0d1jVGSZgxI0no/s400/46750637_2041176749254999_5654946605556563968_n.jpg" width="400" /></a><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Day Three - Tuesday 30th October 2018</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ornellaia - Lunch by the sea at La Perla Del Mare - Dinner at Enoteca Tognoni</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">May Peng in her Facebook page wrote, "Finally got some sun in Bolgheri, Tuscany. We made the most of the sunny morning romping around the estate, before heading for wine tasting at the famed Ornellaia. Lunch was at a seafood restaurant, La Perla del Mare, on the Mediterranean coast in San Vicenzo." Which feels as good a description of the first half of the day as I could compose. The sun had indeed put its happy hat on and everyone enjoyed the rays as we made our ways to and from Breakfast. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though I did find it a bit difficult at first to get around to getting up and out. The rooms at the farm were big and wonderfully stone cool. The main bedroom was large and separate from the in-comparison miniscule reception area which included the attached bathroom and was dominated by a huge wardrobe which took up nearly a quarter of the room. A couple of chairs did the rest of soaking up the space. We left our bags near the door, me unpacking only toiletries and anything needing to be hung. Or thrown over the back of one of the chairs. I find they make for excellent coat hangers and trouser parks. Walking to and from the bathroom on the near freezing cold stone floor for the standard three times a night was delightful on the feet. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0BCMullgZb-d_xwX9VTdMykxMMBm-C1oRAUVRaKXvVBY2T3lzcLJlIXJwDqc_-YFdS1Hh8X2zGMZKXoQ8l8JqGd9EMpcgkHt15Feaju2z5zHMi5E-5h_8y0sMQBn_P3znpdciZqGfyY/s1600/DSC00082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0BCMullgZb-d_xwX9VTdMykxMMBm-C1oRAUVRaKXvVBY2T3lzcLJlIXJwDqc_-YFdS1Hh8X2zGMZKXoQ8l8JqGd9EMpcgkHt15Feaju2z5zHMi5E-5h_8y0sMQBn_P3znpdciZqGfyY/s640/DSC00082.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui in Ornellaia</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As said previously, a most excellent bed and heavy insulating covers, so it was a very good sleep indeed. Fell awake at about six, and found that the wifi at this time was pretty good so I caught up with the email and the news whilst the farm slumbered. Some of the news was not so good - seemed one of our intended stops (Portofino) had been hit with massive rains and devastation. We had planned a ferry to get there from Santa Margherita Ligure and the news seemed to be saying that they could not dock at Portofino. Ouch. Was not looking good for a stop there. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui started stirring at 7.30 so we gently abluted and wandered down to the main building to breakfast. The sky at this time was showing promising signs of breaking into the blue which did come to pass as we enjoyed some excellent eggs, potato, fruits and cold meats at the table. We were a bit late compared to the others but no matter. We had plenty time. Sat with the Governor and Governess and chatted about the trip so far. The light was good so everyone took various photos of the breakfast and the farm. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNBjirGyAJ_8G8Jhq3jYRMXbcdaJQPpSL1calVO587QoyPIbJItZ-3P_sl0XEVuDNexAQbuHTPFLKW7UXdsGIXwmoWf69TSvTlxhyphenhyphenStA-qBb2S-UOMg2qFprh0nz5fmCaYzsRkudaPi0/s1600/45052746_1883379961698032_5002619576706400256_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNBjirGyAJ_8G8Jhq3jYRMXbcdaJQPpSL1calVO587QoyPIbJItZ-3P_sl0XEVuDNexAQbuHTPFLKW7UXdsGIXwmoWf69TSvTlxhyphenhyphenStA-qBb2S-UOMg2qFprh0nz5fmCaYzsRkudaPi0/s640/45052746_1883379961698032_5002619576706400256_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The pathway to the Ornellaia Museum, Bottle Plant and Tasting Rooms</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If memory serves, this was the breakfast when Trystian David could no longer contain his ardent fervour for Chili and broke out a big jar of the sacred nectar to share with everyone. And many indeed signed the Trystian pledge for a spoonful of the sauce. But not me. There are many things I can do in the morning, but a whack of Chili sauce is not one of them. I still fail to understand the obsession with Chili that many endure. So it goes. Mine is the morning espresso; without it I will degenerate into a head throbbing mess somewhere close to lunchtime. Caffeine addiction is a terrible thing. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nAGCDt5OL9DbMcGAdbTkYwqsvEcUs1YTMDrMgAGcUL_GZEnJaGK1ye7RtGd6k8yenZAKBwUPVnJA9mtZqat_UbjUnrECWGdvCxMd4yULDf1J9aByX2nkJnRwjzSwj5F-kT3IE4YKiN0/s1600/DSC00089.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nAGCDt5OL9DbMcGAdbTkYwqsvEcUs1YTMDrMgAGcUL_GZEnJaGK1ye7RtGd6k8yenZAKBwUPVnJA9mtZqat_UbjUnrECWGdvCxMd4yULDf1J9aByX2nkJnRwjzSwj5F-kT3IE4YKiN0/s400/DSC00089.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Water Fountains in the Museum</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back to the room to do some throne business then quickly out to all gather for a 10am Marco the Bus off to the nearby Ornellaia winery. This was somewhat of a pilgrimage for the Lenglui and I. Ornellaia is one of the so called "Super Tuscans" and has been a favourite tipple of ours through the years. We got turned on to their entry wine "Le Volte" about ten years back and I would stack up whenever it was on special at either the Bacchus in Isetan or from Dear Leader at his annual Vintry sales across the Januaries. I had occasionally sipped the second wine "Le Serre Nuove" over the years - once on a post cruise trip around the Amalfi coast and more recently having bought at the Vintry Januaries. We also took the opportunity to taste some past vintages of the first wine at an Ornellaia wine dinner here in KL at Graze at the KL Hilton a couple of years back. A most enjoyable evening, though the wines were desperately young. I made friends with the waiter and whacked the wonderful Serre Nuove, the shining star of the night. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Those of us expecting another Marco Oops were not disappointed as he made yet another stunning backward reverse for a 180 degree three pointer to head us in the presumably correct direction of the winery. The passing countryside was pretty - slopes and fields laden with vines and poplar trees and dotted with farms glinted in the morning sun. Though somewhat less rolling and flatter than my memories of Tuscany. So it goes. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Pitt Lee and David</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After a short drive Marco pulled up to make a sharp turn left and through some hugely narrow gates and parked up in the spacious entrance area. I must say that even though I give him stick for his oopses, his driving and maneuvering out of tight spots were top class. I only recall one slight scrape on his off side throughout the whole trip. And there were some darn tight passages and entrances along the seven days. We were to be joined by our hostess (whose name i forget though I recall it was somewhat Scandinavian?) who directed Marco to slowly drive along some flat vine-laden roads to the central exhibition building further inland from the gate. A short walk along a green and pleasant walkway led everyone to the main building. This was to prove both a museum and showcase which ran alongside the wine making and bottling operations. There were lots of big double magnums on display in the reception area, which got photographed all ends up by the Trystians. I went straight to the toilet. Our guide talked about the history of the winery and its support through the years for the arts. Everyone just kept snapping with their phones. Welcome to the new world. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Bottling the good stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wikipedia says "Ornellaia is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of Super Tuscan wine. Ornellaia is considered one of Italy's leading Bordeaux-style red wines. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lady Trystians demand "Where's the good stuff?"</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Established by Marchese Lodovico Antinori of the Antinori family, Ornellaia is located on the Tuscan Coast, overlooking the Tyrrhenian Sea, in the section of the Northern Maremma between Livorno and the island of Elba. The 99 hectares of vineyards extend over two adjacent areas that are separated by Bolgheri's famed Cypress Avenue and divided into 50 parcels planted to seven varietials: Cabernet Sauvignon (38 hectares), Cabernet Franc (12 hectares), Merlot (38 hectares), Petit Verdot (7 hectares), and varieties Sauvignon blanc (2,5 ha), Viognier (0.5 ha) and Petit Manseng (1 ha)."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"Here's the good stuff!! Locked away!!" Naturally...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wikipedia also notes that "Robert Mondavi Winery took a minority interest in the estate in November 1999, and were full owners by 2002, while initiating a partnership with the Frescobaldi family. In April 2005, Frescobaldi bought the remaining 50% shares of Ornellaia from Constellation Brands after their acquisition of Mondavi holdings, coming to own the whole estate. Axel Heinz is the current winemaker with Michel Rolland, involved with the estate since its beginning, retained as consultant oenologist."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pre tasting explanation</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After the reception, we were taken up some metal stairway to view the bottling area from an elevated standpoint and walkway. I seem to recall being advised not to take photos of the employees; something about EU rules I think. Seeing that no one else seemed to be taking any notice of this, I sneakily snapped a couple of surreptitious shots of the Viniferous Workerous species in their native environment. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Our Ornellaia guide with Dear Trystian Leader Yin-How</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were then led to a glass door with secret keypad affair and into the impressive darkened cellar where lots of the very good stuff seemed to have been stored. And in various sized bottles - loads of Methuselahs, couple of Balthazars and loads of Magnum. And all behind locked doors - look see only. It was not really good enough light for photos so the Trystians quickly did the obligatory snaps before exiting and following the guide up to the expansive and brilliantly day-lit tasting area. Here, two long tables had been set with four glasses for the wines, one extra for water, a small spit bucket, and a notebook for, er, notes for each Trystian. It was a monument to glass and steel, with huge windows opening up the landscape. And the rain - it had restarted. Though it would prove short lived. We all parked ourselves at the tables as we felt fit and comfortable given the Feng Shui of the vista and the location of the booze and continued snapping with our phones. Call me old fashioned, but I prefer my 15 year old Sony powered by its two rechargeable AA batteries. Photo quality beats the phone and the lens gets great colours. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian May pouring the good stuff for Trystian Chris whilst Trystian Sanjeev gazes enviously</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We would be tasting four wines - 2016 Poggio Alle Gazze dell' Ornellaia, a 2016 Le Volte, a 2016 Serre Nuove and a 2015 Ornellaia. The Poggio was a blend of 80% SAUVIGNON BLANC, 10% VIOGNIER and 10% VERMENTINO, the Ornellaia tasting notes say that Poggio alle Gazze dell’Ornellaia "owes its elegant Mediterranean style to the Estate’s unique microclimate. This gift of nature allows Poggio alle Gazze dell’Ornellaia, with its predominance of Sauvignon Blanc, to display a firm structure and ripe fruit while maintaining great finesse."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Brian waiting for more white; Trystian Lenglui not so impressed</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the 2016 vintage (asserted to have been "a classic Bolgheri wine making year"), "the Estate’s proximity to the sea brought fresh moist wind with a remarkable night-time temperature change, allowing the vines to recover from the daytime heat and preserve their scents and zesty acidity, despite high sugar levels. The Sauvignon and Viognier harvests took place in the last week of August, while the Vermentino was harvested in the second half of September after some welcome rainfalls." Elsewhere, winemaker Axel Heinz noted the pale yellow Poggio alle Gazze "has a classic nose where the scents of a typical mature Sauvignon, grapefruit, passion fruit and white peach, all come through. The palate is rich and full-bodied with notes of ripe yellow fruits and honey, interwoven with a well-balanced acidity. The long finish lingers with flavours of white flowers and fresh almonds.”</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Amret and Trystian Bachan</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found it… okay, I suppose. Yes nuts, yes fruits, but overall missing the zing of the New Zealand grapefruit and grass I am used to. Clean and lean, pleasant to chug and fair balance, it felt like it needed some food to set something off. Be good to try it in a restaurant setting. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Kalsom and Jeremy waiting for the good stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The other three wines got subsequently and quite quickly poured into the glasses, with Trystian May helping with the honours. As said, all of them desperately young. The Le Volte (WS 92, JS 92) was a good easy drinking red, which the webbie says "combines the Mediterranean expression of opulence and generosity with structure and complexity". A blend of Merlot, Sangiovese and Cabernet Sauvignon, winemaker Axel asserts it as "one of the purest expressions of Le Volte dell’Ornellaia, combining perfectly ripe yet vibrant fruit with a silky and generous texture underlined by a fresh and lively acidity." Would have been perfect with some of that Ragout we had the previous night; tomato and beef and garlic facing down the fruit and firm tannins. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Joe angling for a photo</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the Le Serre Nuove (WA 94 pts), the grapes come primarily from the Estate’s younger vineyards though "made with the same passion and attention to detail as Ornellaia". A blend of Merlot, Cabernet Sauvignon, Cabernet Franc & Petit Verdot, the web notes say Le Serre Nuove is "a true second vin… (which) combines generosity and depth of flavour with an engaging and vibrant personality."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fermented for two weeks in steel before maceration (12 - 15 days) and malolactic fermentation ultimately completed in 25/75 new/old barrels. 12 month in barrel before being assembled and returned to barrel for 3 more months. Sim months in the bottle prior to release. Winemaker Axel says the dark wine is "shows a charming nose of perfectly ripe red fruit and spices. The palate is rich and well-rounded with beautiful velvety-textured tannins that coat the palate. A wine that combines immediate pleasure and great ageing capacity”. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Naturally a shade more austere than its kid brother, Le Serre was firm, tending toward sleek, throat drying tannins, perhaps a shade grapey and, for me, (as memory serves) a little hint of stalky green. Didn't quite enjoy it as much as I thought I would - ah, those darned expectations of mine! But one to perhaps return to as and when the occasion arose. Considered to buy, but at Euro40 we pay about the same price in Malaysia at the Januaries so no real advantage. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian May angling for a similar photo</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The 2015 Ornellaia "Il Carisma" (WS 97, JS 98) is a BOLGHERI DOC SUPERIORE cuvée of 53% Cabernet Sauvignon, 23% Merlot, 17% Cabernet Franc and 7% Petit Verdot. It was a "textbook" vintage (mild rainy winter, early April buds, dry sunny spring, scorching summer, cool autumn rains) allowing for perfect timings for harvesting. Varietals got vinified separately with two week steel tank fermentation, 10 to 15 day maceration, and malolactics in 70%/30% new/once used oak barrels for 18 months (though assembled after 12 months and returned to the barriques). Bottle aged 12 months before release. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Winemaker Axel says that 2015 "is certainly one of the great Ornellaia vintages. The usual intense colour indicates a wine of great texture and intensity, followed by a fruity scent that is ripe and fresh at the same time, emphasized by classic balsamic and spicy hints. On the palate it is rich, dense, and full-bodied, with an exceptional tannic texture, dense and velvety, of great refinement, that extends throughout the mouth. The long finish concludes with a feeling of firmness and finely spiced hints." Further, ‘Like people of great ‘Carisma’ (Charisma), wines of great vintages know how to impose themselves naturally, without force, their balance allowing them to shine without having to flaunt themselves. The 2015 vintage perfectly expresses this behavioural trait."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Good Stuff. In about ten to twenty years...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Taste-wise, whilst it may indeed have vinous charisma, for me it did not fully engage, and will need at least ten years to become half drinkable and assert its gravitas. As Lenglui reminds, she probably does not have such a time frame, so we passed on any purchase. Equally, at about Euro 180 a hit, we get the same price in KL for a drinkable vintage and not need to have to pay for years of storage and TLC. We buy to drink. And we couldn't really drink the 2015 - at least not in 2018. I mean, we do whack it down, because… well, in truth I whack it down because I can and I won't probably get another chance at wines like this anywhere down the near future line. And I am in Ornellaia, birthplace of wonderful memories of chugging its wines with the Lenglui across the years and places. And we are together making another one. Cheers indeed. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>(sings) Can you taste with all the colours of the wine...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Appearing somewhat similar to the Mouton Rothschild labels, the Ornellaia winery has in recent years taken to engage someone from the arts world to create a work of art for the vintage. 2015 saw South African artist William Kentridge has been chosen to interpret the character “Il Carisma” (Charisma) of the Ornellaia 2015 vintage. This also involves customising a limited series of large bottle format offerings and a label that expresses the vintage character (ie Charisma) which gets inserted in each Ornellaia 6 x 750ml case and on all Magnums. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Some of the VERY good stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was some interest in a special wine from the previous year, a single varietal expression of Cabernet Franc about which some of the Trystians appeared quite knowledgeable and pleading for a taste or a takeaway. There was little joy in this respect from our host - it was only apparently available to the highly selected few and a Tryst of Malaysians did not qualify. I can understand that. Whether as a result, I don't think anyone bought much of the other wines. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though at the retail outlet near the exit, a wave of purchasing was unleashed as the Trystians snapped up Ornellaia oil and other sorts of foodie adds and nibbles. We bought some olive oil for Xmas gifts and a few other bits. Quite good fun watching everyone scrabbling for the wares. Then it was back on the bus for a thirty minute drive to lunch. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch by the sea at La Perla Del Mare </span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagegnXNuX2TvaPCWzO5LttvVuSix1ZHKbipa8RTtgh29o8sjhWh8LVIqmSuMrtF5usEF49cb4qIOXThTvXxVkaL4C5gzwEvBZQqpnUEBagQ59Dw3jIFAdq0bVmaZwKByYPmI9Koldz3E/s1600/45033207_1883380038364691_2186148159074336768_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagegnXNuX2TvaPCWzO5LttvVuSix1ZHKbipa8RTtgh29o8sjhWh8LVIqmSuMrtF5usEF49cb4qIOXThTvXxVkaL4C5gzwEvBZQqpnUEBagQ59Dw3jIFAdq0bVmaZwKByYPmI9Koldz3E/s400/45033207_1883380038364691_2186148159074336768_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; text-align: start;"><i>La Perla del Mare. Blue skies on the Mediterranean coast</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were originally scheduled for lunch at a restaurant name of La Pineta, an apparent favourite of Trystian May. However, we just missed its last serving for the season so Dear Leader booked us for lunch at a place name of La Perla Del Mare - the Pearl of the Sea. Which would prove about a forty minute drive from Ornellaia (thanks in part to another Marco ooops). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It is listed in the Michelin Guide which shares that the "occasional creative touch is evident in the fish and seafood dishes served in this welcoming Mediterranean-style restaurant with an attractive outdoor terrace. The restaurant stands right on the beach!" </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Interior of La Perla Del Mare</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The website says that La Perla Del Mare's philosophy "is to make the most of the relationship with the territory with a pinch of creativity…." and to "enhance our local dishes by cooking each of them upon request, relying especially on seasonal produce."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnvbZ9-pMJlC81QWW8wssCQYyYtpuzmIH98HJZq9R4YYMCdg6QKF8-4EmYGN87AJPWNTrFgfLpYz_RVPqloGdFl2B9br0fv5-PxuhjXDANIwAwyDft3WX9WMNESV0kcGssNPn7ii-Khw/s1600/45116276_1883380318364663_3066918807567073280_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnvbZ9-pMJlC81QWW8wssCQYyYtpuzmIH98HJZq9R4YYMCdg6QKF8-4EmYGN87AJPWNTrFgfLpYz_RVPqloGdFl2B9br0fv5-PxuhjXDANIwAwyDft3WX9WMNESV0kcGssNPn7ii-Khw/s640/45116276_1883380318364663_3066918807567073280_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><i><span style="font-size: x-small;">Amuse bouche of fried anchovy and pizza dough filled with anchovy ricotta</span></i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chef is Deborah Corsi, who likes to indulge the artistic side of her nature - as she says "My never ending will to experiment and the thrill of the creative effort, due to my artistic vein, challenge me to revisit the classic dishes of the gastronomy of our region and to conceive colorful, funny dishes that satisfy both sight and taste, with a certain penchant for the oily fish of our sea."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; text-align: start;"><i>Grilled Octopus, buffalo mozzarella and chickpea puree</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1">And it works. The dishes were vibrant, visual, and full of huge taste. </span>May Peng writes "Our favourite restaurant La Pineta was closed for the season so we tried this highly recommended seafood restaurant. Certainly did not disappoint, the grilled octopus was earthy and tasty. Seafood risotto with lashings of local sea urchin and fresh cuttlefish and mussels was divine and tasted simply of the sea. Monkfish main showed why this fish is said to mimic the texture of lobster and such a prized fish in this region.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; text-align: start;"><i>The seafood risotto with sea urchin - molte bene!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"The wines were chosen for their freshness and the Schiopetto Sauvignon Blanc was excellent: crisp and redolent of gooseberries, Yuzu citrus and lime blossom. Grattamaco was typical Bolgheri, succulent, suffused with dark fruits and generous."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To which I would add that the rain stopped as soon as we got off the bus at the entrance and the sun blazed away through lunch and beyond and only started up again as we started off back to the Relais Sant Elena. It was bright and breezy both outside and inside La Perla, and feeling more like being on the deck of a yacht, whilst the dishes were pretty and plentiful and bursting with taste and verve. The amuse bouche was dangerous in that it was hugely amusing and well in line to fill the belly well before the rest of the meal - massively more-ish. The Octopus with chickpea melded gunk and chewy tentacle to perfection, the Monkfish was light and perfectly done and the Risotto was excellent. But the Black Pearl was magical - a crisp ball of chocolate surrounding sinfully wicked ice cream sitting in a sea of sweet vanilla sauce and crunchy raspberry crumble. Captain Jack Sparrow would have swapped his ship for this one - absolute belter. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wcW00BQ8VREfbkrVt4rOlZF8_o_9yBguUFmbuEdeuyJTU9d8VX9Ap073NpLiJBcgdkcw2CZySVPJS5gjAlJ9PtOVuVwyJNLTFaCM_QXgoL5uoVmYPT-t37GoYmb9xh_ZU08VqT1DYtk/s1600/DSC00140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wcW00BQ8VREfbkrVt4rOlZF8_o_9yBguUFmbuEdeuyJTU9d8VX9Ap073NpLiJBcgdkcw2CZySVPJS5gjAlJ9PtOVuVwyJNLTFaCM_QXgoL5uoVmYPT-t37GoYmb9xh_ZU08VqT1DYtk/s640/DSC00140.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Black Pearl Dessert - wicked sinful taste</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wines were all new and all (I think) from the Bolgheri region and very well matching with the seafood offerings of the place. The fizz was firm and full and quite masculine in its bold no-nonsense character - perfect foil for the salt of the anchovy drenched pizza dough - whilst the Donnaolympia was more delicate and fragrant and made for a good vinous contrast. It also let the Octopus sing nicely whilst slaking the throat with a silky finish. The Collio SB was somewhat firmer in texture and bolder in flavour, and stood up well to the Risotto with its zingy lemon/yuzu bite. The Bolgheri Rosso was… can't really remember, but I recall everyone seemed to be joyfully sucking it down and clamouring for refills. It did not overpower the Monkfish or the Risotto - a good, light, fruity, well balanced non-obtrusive red that helped the food on its way to gastronomic oblivion. Everyone clearly had a wonderful time. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Yin-How with Chef Deborah Corsi</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Additional Highlights of the lunch - the restaurant showed off a little leather pouch of Chili powders, which drew loud oohs and ahhs from the Trystians. They were tiny little glass phials filled with the magic powder and showcased in a leather wallet and numbered from one to seventeen, presumably to denote their potency. Naturally, research demanded a pinch of each of the powders to assess whether it could pass the Malaysian test. I think it did - those whose craving for some chili seemed hugely replete and satisfied. I saw it was manufactured in Bolgheri town - not sure if anyone went so far as to buy a set. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCMNJKNjNcaA_bYiCrlzDyVkfQexPLlXVsn5CNkOKkW0XdrVU_3-yZ9bKv3icSaIpQ-NtefaHMukiiJImWcCF5CoPWhFu1kZdB3EBW2v-BAB6UQxhyphenhyphen934F5s5MEBWviNDFVrMTdnTw5k/s1600/45066191_1883380608364634_3369182267803959296_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="601" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCMNJKNjNcaA_bYiCrlzDyVkfQexPLlXVsn5CNkOKkW0XdrVU_3-yZ9bKv3icSaIpQ-NtefaHMukiiJImWcCF5CoPWhFu1kZdB3EBW2v-BAB6UQxhyphenhyphen934F5s5MEBWviNDFVrMTdnTw5k/s640/45066191_1883380608364634_3369182267803959296_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian Brian playing fetch with his new friend on the beach</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Not being a chili powder aficionado, I wandered out onto the restaurant verandah to enjoy the surf and the sun. Some of us went down onto the beach and got joined by a lady with her dog, a two year old hound with big dangling balls and (I think) of Weimaraner descent. She was throwing sticks for it and I asked if I could join. She acceded. It was brilliant - I haven't thrown sticks for a dog on a beach for decades and it was… pure unadulterated and blissful fun. There is something about a dog on a beach that brings out the kid in everyone, and to see my new friend scrabbling fast across the sand keen to bring back the treasure for another throw was hugely soul satisfying. It was also a good way to work off some of the lunch. Fabulous memory for me. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians CJ and May</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back inside for the amazing dessert and a few final photos. Chef Deborah has a deft touch with balancing tastes and flavours. Absolutely would come back here in a second. Especially when the sun is shining. And there are dogs on the beach to throw sticks for. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">La Perla del Mare</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">VIA DELLA MELORIA 9, 57027 SAN VINCENZO</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">http://www.laperladelmare.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">info@laperladelmare.it</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">MENU</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Amuse bouche of fried anchovy and pizza dough filled with anchovy ricotta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Octopus on Cream of Chickpeas and Buffalo Mozzarella</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seafood Risotto</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Monkfish Roulade with Goose Ham, Pistachio and Potatoes Puree</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Black Pearl dessert</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">WINES</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bellavista Alma Gran Cuvee Brut</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2016 Donnaolympia 1898, Bolgheri</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2016 "Collio" Sauvignon Blanc, Schiopetto DOC</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2016 Bolgheri Rosso DOC</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lunchtime Wines</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Another boozy lunch comes to an end...</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner at Enoteca Tognoni</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back on the Marco Express to our digs in the village, where we all fell into our rooms and some of us slept to recharge the batteries ahead of our upcoming dinner. This would (allegedly) be a lighter affair than most and would take place at one of Trystian Dear Leader's favourite establishments, Enoteca Tognoni. He writes: "An institution in Bolgheri for wine lovers. Enoteca Tognoni is a wine bar restaurant stocked with the best of Tuscan and Bolgheri wines at close to retail price, for in house drinking." As said, he had promised a comparatively lighter meal so that we could enjoy as many of the wines as our capacity would permit. Of course - we Trystians must maximise our time and our researches so that no bottle is left uncorked or untasted in our pursuit of exquisite vinous perfection. Yes.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Inside the Enoteca Tognoni - phwoooar....</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At 7pm we all clambered back on the bus (though minus one or two Trystians in absentia due to a mild chest infection) and got dropped at the entrance to the village. A short walk along puddle strewn cobbled streets brought us to our destination. And what a place it would prove - walking through the door we got stunned by the sheer numbers of bottles on shelves from floor to ceiling and all around the central dining area. And all good stuff - none of your supermarket pile it high sell it cheap nonsense here. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Allie and Yasu shooting the bread</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were seated on a long table already laid out with glasses and plates. Dear Leader went off to select some starter wines and we all took our photos of this amazing place. Naturally I tootled off to find the bathroom to get settled ahead of what could be a long night. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians David, Yasu and Yin-How selecting the good stuff</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Which went amazingly fast. The bread and cold meat and pasta starters came out quite quickly and the booze started getting poured and swigged with lots of cheering going up and down the table. And then the big cahuna; a couple of plates of the classic Bistecca Fiorentina - grilled T Bone of local Chianina beef. Total Trystian heaven. The cheering went on all through the night. The rustic ambience and almost kitchen warehouse feel made for a brilliant atmosphere and it became a hugely enjoyable and memorable dinner. The locals did not seem to mind our noise, and there seemed to be quite a flow through of people traffic during the night. Great, great place - the kind of wine cave most of us would want to bring our friends for food and wine and fun times. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Another be very happy to return here if the wheel of life so spins.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wines for the night - see notes below</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And excellent choices of wines by our Dear Leader - we all could see he was very happy perusing the labels and making decisions as to which ones to crack open. I don't remember much about the nuances between them all; I append his notes from his Facebook record of the night. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Bistecca Fiorentina Chianini - with potatoes. Got the salivatories going here!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At the end of the dinner we packed some food to take back for our absent Trystians. We also packed the remains of some wines that had gone undrunk for a light supper. A slow wander back through the streets of the town to the bus and a head count before the off. Slightly wet as I recall, but it had dried out by the time we reached the Relais. Back at the Farm, most bedded down for the night whilst some of the diehards parked themselves outside one of the Trystian rooms along a corridor to nightcap down the remains of the booze. Quite crisp and cool in the near midnight chill. It was here that one of the Trystians brought out a pot of Chinese cuisine style pork ribs and fermented eggs in herbal stew for the assembled to chow down on. Apparently it had been cooked in Hong Kong and brought on the plane to Italy. Of course. I had a couple of sups of the soup but was way too full of Chianini beef to help to do any sort of justice to this HongKong beast. We finished off most of the Enoteca booze and trundled off to our respective rooms. Lenglui was asleep when I got back so I quietly got bed ready and crawled under the cover. It had been a very good day - most enjoyable. The dreams were sweet that night. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enoteca Tognoni menu</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Enoteca Tognoni di Franceso Tognoni</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Lauretta, 5</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">BOLGHERI</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel: 0565 762001</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.enotecatognoni.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">info@enotecatognoni.it</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Enoteca Tognoni Wine Notes by Wong Yin-How@vintrywines</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Terlan Kreuth Chardonnay 2015</b><span class="s2"><br />
</span>Lithe and fresh unoaked style. Grapefruit and citrus fruits dominate. A fresh crisp style but with a textured attractive mid palate.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Profumo di Vulcano 2015</b> was perfumed, musky and medium bodied with fine tannins and cedar hints.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Montevertine IGT 2015</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A stalwart of Radda in Chianti. The wine had a core of ripe cherry fruit, refined tannins and a smooth suave texture. Modern yet restrained.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Castello di Monsanto Il Poggio Chianti Classico Riserva 2011</b><span class="s2"><br />
</span>A rising star build on solid traditional approach. This single vineyard from an elevated site shows old vine intensity of dark cherries and spice with wood very much supporting in the background and ripe but fine grippy tannins. Leathery savoury nuances round off the wine.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Gaja Magari 2015</b><span class="s2"><br />
</span>Still reserved, powerful with deep seated dark Berry fruit and monolithic tannins. Long length but needs time.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Isole Olena Cepparello 2012</b><span class="s2"><br />
</span>The elegant and classic Sangiovese from Paolo di Marchi never disappoints. Deceptive power, layered fine textured tannins and pure red and dark cherry fruit with an intense yet focused finish. Classy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-four-wednesday.html">Click here for Day Four >>></a></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-51768063017977063362018-12-09T22:36:00.000-08:002018-12-11T19:41:56.983-08:00IWFS Kuala Lumpur President's Dinner 2018 Sage Restaurant - brilliant!!<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">SATURDAY DECEMBER 8th 2018</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Short Version</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Another brilliant evening at the Sage for the IWFS KL President's Dinner of fantastically tasting food and wonderfully drinking wines. And managing to raise RM300,000 from the members and guests for the charities from the members wine auction - a stunning bar raise from the amazing RM200,000 raised at the PD last year. Good fun evening, thoroughly enjoyed. Details on charities supported and wines donated by the members at the end of this post.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tables One and Two at the Sage - love the ambience here</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chef Daniel getting ready to, er, chef...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The IWFS President's Dinner – the Society’s black tie gala dinner – was once again be held at Sage Restaurant at the Gardens Hotel at Mid Valley in Kuala Lumpur. This made for the 6th year on the bounce. In my last report on the PD I set out the reasons for the continuing return which again prevailed this year - the alternative venues still do not measure up to the service and quality of Chef Daniel's kitchen and the superb service given out by the Sage wines management. Everyone knows how everyone works and what needs to be done and… so far so good. It breeds tremendous confidence knowing that the food, the wine, and the service will all be handled well. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And it is the same with the organisation on the IWFS KL side. We know what tasks need completion by when and it all goes relatively smoothly. Though this year the auction lists were a bit late due to some last minute donations being delivered at the Vintry needing inclusion. Little bit frazzling, but all seems to get handled with good humour. Though there was one member who on the day of the dinner wanted to bring two big bags of grapes for the members to munch on during canape time. Someone observed that their acidity had great potential to wreck the Champagne whilst another wondered whether Chef might throw a fit at such a late addition of this fruity amuse bouche and whether he could be persuaded to, er... DO something with them; a coulis perhaps. In the end, the member apparently was finally persuaded against the gesture. No Grape Expectations happening here, hoh? Again, kudos to the Vintry team for managing and processing all the booze. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>He's making a list, he's checking it twice...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We again got a grant from our regional supervisory body, the IWFS Asia Pacific Zone (APZ) to go toward the purchase of special wines to again recognise the generosity of the IWFS KL members for their continual and massive generosity in giving to the charities every year. This year we had the Agrapart & Fils 7 Crus NV which proved a good rasping, er, rasp on the throat though it was better when chilled to the near freeze and got a shade over fruited when it was warmer. Lesson - drink it fast. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone was looking good in their tuxedos and evening gowns. It is fun to occasionally dress up to the nines and mingle with the members and catch up or bond over something bubbling. Some members we don't see from year to year for various reasons (travel, career, family) so the annual black tie seems to give more of a reason to get out and circulate. I was a solo potato this evening - the Lenglui had packed off with the Tai Chi group on an away to Shantou, an apparent food mecca of Teow Chew style cuisine. I naturally could not join because of the IWFS dinner; also I prefer not to visit anywhere that charges me for a visa to enter. Which may get more frequent given impending Brexit. That's all right - stay home and enjoy the local restaurants and shopping. Or just go back to Italy. And France. And Germany. and Spain. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS KL President Chan May Peng with <br />IWFS Hong Kong President Karen Leung</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Foodwise, all the dishes were again magnificent and the wines all paired respectively well. Though the Doc and I did not get any of the Sauternes - it had all been sucked by the time we got back to the table from our auctioneering duties. So it goes - I swiped an open bottle of the JJ Confuron that had been conveniently left on the bar as compensation. The Doc did not complain. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The starter Scallop was a beautiful bite with just enough crunch for interest whilst the Buri Fish was sublime and a fabulous match with the all honey and crisp apples Grand Cru Chablis. The venison and foie gras that followed was an amazing contrast in terms of full on taste and power on the tongue - felt a bit like eating an entire French Bistro in one mouthful. The JJ Confuron was brilliant - five years and drinking beautifully though still some good time to go. Have to see if the supplier got some I can store away - lovely drop. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The cleanser was excellent - the Yuzu cut and slashed the gunk of the Venison Pate into gastronomic evaporation and the lamb that followed was absolutely fantastic. A double rib crusted with almond and the most amazing blue cheese sauce. The combo of meat, crust and sauce was… everything. Salt, sour, earth, mould, bite, chew, texture and all blending and welding and combining into something that was just…. wowwowwow. And the dessert that followed was equally wonderful - the melting Cointreau ice cream was completely off the planet and tasting of some joyous Dionysian or Bachanalian creation for the Gods. Both easily match some of the dishes I have had at European Michelins, and in many respects exceed. Who needs to travel when you have a star like Chef on the doorstep? Well done again Chef Daniel!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One bite starters - amazing Scallop and excellent contrasts across the three</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The two Lascombes were vibrant and bursting with fruit, though the 2005 had the edge in balance terms - bit more sleek and complex than the bright and lively racehorse that the 2008 presented. Both have a lot of time left in them, but drank well on the night. Outside of missing the Sauternes, the wine service was friendly and efficient and timely in terms of the staff seeing who were the boozers and topping up as and when. Great job guys!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The brilliant Buri Fish - all taste and texture and fiery pops of chive - belter</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Again, Wine Doc Stephen and I were the designated auctioneers. The annual auction sees members donating some of their lovelies for auction for which members and guests on the night can bid, and all the proceeds will get directed to charities designated by Committee from time to time as worthy of support. The auction is split across two sessions, with the appropriate sequences of the lots and their reserve prices being decided by Vintry's Yin-How. Doc Stephen usually takes the first half of each session and I do the second halves. He is hugely knowledgeable of the wines and gives a serious introduction whereas I am more of a barrow boy hawker flogging off the goods. Makes for a good contrast and the punters seem to enjoy it. The early bids give a sense of how the crowd is feeling and tonight there felt a bit of electric in the air - there were some serious early bids and you could feel that the big hitters were not going to wait long in going for a strike. I picked up a magnum of Torbreck Runrig donated by Michelle at AsiaEuro, and as the lots got knocked down the bids got substantially higher. In the end, a mammoth RM300,000 got raised. Pleasantly shocked best describes how everyone felt at this news of the massive generosity of those who donated time and booze and money for the three causes (see below). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfxA6_ijqP06BKL7S_lrTG3p6TOYhbI5HxS6TopkNTFtnnUMkCsqSn81Jy6MMPsZuJNF720GyepDpqRX59QqCh-Wz2FWh82TaDfCiZv4TeXQK42Zh4kaefmVh5ohHBMq35KJVs_xEzc8/s1600/DSC00011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfxA6_ijqP06BKL7S_lrTG3p6TOYhbI5HxS6TopkNTFtnnUMkCsqSn81Jy6MMPsZuJNF720GyepDpqRX59QqCh-Wz2FWh82TaDfCiZv4TeXQK42Zh4kaefmVh5ohHBMq35KJVs_xEzc8/s640/DSC00011.JPG" width="640" /></i></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lovely wafer crunchy Venison pate en Croute and Foie Gras - the jus was brilliant and got soaked up with Bread and Butter</i></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">And that was pretty much it. Most of the members tumbled off in various states of happy and it was good to see that most people were actually drinking their wines this year. In previous years I have railed against the obscenity of the amount of undrunk wine left in glasses on the tables; it was heartening to see that this was way much less this year. No need to do a Mossie. Though Mossie was in actual attendance this year. Perhaps this was why. Whatever, he helped some of us diehard remainers polish off some leftover reds. Of course. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhufOnGKfS50kn_SvWyNo9cBwjx3aCHmts6px9wyDiz8_0xYSWmOk6Ybm7vNNTL7SGU5q3wt0aBB_9v-rBk8vJQPIBmBpoRKD3nfuOjmO2lY_kkLTAqf6O5DXi23QmcKTRTu6ILF_ecjg/s1600/DSC00014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhufOnGKfS50kn_SvWyNo9cBwjx3aCHmts6px9wyDiz8_0xYSWmOk6Ybm7vNNTL7SGU5q3wt0aBB_9v-rBk8vJQPIBmBpoRKD3nfuOjmO2lY_kkLTAqf6O5DXi23QmcKTRTu6ILF_ecjg/s640/DSC00014.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fresh Berry Soup with Nougat and Cointreau Ice Cream</i></span></td></tr>
</tbody></table>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">And good to see that all members complied with the Formal Black Tie dress code and ensured their guests did so too and all wearing the medallions as well. Though I confess I almost forgot mine and halfway to the car before I remembered. Would be good if someone could take charge of all the medallions and bring them along to the functions so each can dig one out for the nonce. Better not be me, eh? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">THE CHEF AND HIS CUISINE</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chef K K Chong a.k.a. Daniel maintains a standard in preparation and presentation that comes from his many years of dedication to the art of food. Having spent years learning from Chef Takashi Kimura at both the Cilantro and the Sage restaurants, Chef Daniel took the helm of the Sage kitchen when completion of Cilantro renovations necessitated Chef Kimura's return. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsFbs25TTGpOrZ_ytx-WMkvo5P-ciz-B3ho6HWfDwY_5zb2Kh_Xwiu3WLttROnhHZDUGcKIG6jZTMGQn4pK2wErH-Tq2caYE8U2ylk_qH7CKiohWYXJ-6NgisoWhGWqrgJgGI6ycLHs8/s1600/DSC00012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsFbs25TTGpOrZ_ytx-WMkvo5P-ciz-B3ho6HWfDwY_5zb2Kh_Xwiu3WLttROnhHZDUGcKIG6jZTMGQn4pK2wErH-Tq2caYE8U2ylk_qH7CKiohWYXJ-6NgisoWhGWqrgJgGI6ycLHs8/s640/DSC00012.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>IWFS Past President David Teh and Pitt Lee with Chef Daniel and photobomb Dr George Lee</i></span></td></tr>
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<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chef Daniel is hugely dedicated to both the preparation and presentation of food, and consistently delivers some of the finest Japanese French fusion cuisine in the region. He has said: "Food is like a work of art. The plate is my canvas. The ingredients are my paint. The customers are my critique." </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">THE MENU</span></b></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Canape Served on Table</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seared Scallop with American Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kataifi Prawn with Wasabi Aioli</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Amera Tomato Fruit with Aged Balsamic Dressing</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Agrapart & Fils 7 Crus NV</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>First Course</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Carpaccio of Buri Fish</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Shaved Truffle and Chives</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Joseph Drouhin Chablis Les Clos Grand Cru 2015</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Second Course</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">pate en Croute of Venison</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Goose Liver and Perigueux Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>JJ Confuron Chambolle Musigny 2013</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Palate Cleanser</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yuzu Granite</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Main Course</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Confit of Suzuki fish</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Tsubugai and Champagne Emulsion</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">alternatively</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Slow Cooked Almond Crusted Lamb Rack</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Blue Cheese Sauce</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">alternatively</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wagyu Score 6 Striploin</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Daikon Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lascombes Margaux 2008</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lascombes Margaux 2005</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span class="s2"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Dessert</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh Berry Soup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">with Nougat and Cointreau Ice Cream</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau de Farques Sauternes 2006</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coffee or Tea</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyRMitUak1cJ1mBZECRFc_U1cpzFCxJjZfGrYb_neEVTs0oSGLKVi2SHqRMarf9sGiObgZwf7KisZH66vsWJ0_oDU2o2i9tj-34mOrPXa-sOPNMCytMu3OzARmRNtWtYev6V8imIZ0NA/s1600/DSC00016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyRMitUak1cJ1mBZECRFc_U1cpzFCxJjZfGrYb_neEVTs0oSGLKVi2SHqRMarf9sGiObgZwf7KisZH66vsWJ0_oDU2o2i9tj-34mOrPXa-sOPNMCytMu3OzARmRNtWtYev6V8imIZ0NA/s640/DSC00016.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Sage Team with IWFS KL President May Peng</i></span></td></tr>
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<br /></div>
<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">THE DINNER WINES</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Agrapart Brut Blanc de Blancs 7 crus 1er Cru NV</span></b></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Agrapart's NV Brut Blanc de Blancs 7 Crus 1er Cru is surprisingly open in this release, most likely a reflection of the 50% 2015 juice in the blend. Resonant, expressive and giving, the 7 Crus will be very easy to drink young. Lemon peel, flowers and chamomile flesh out in the glass, but it is the wine's ripe personality and suppleness that stand out most. What a pretty wine this is. I don't remember the 7 Crus ever being this radiant, even after the 10% Pinot was added to the blend a few years ago. ( Vinous 91 points)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Joseph Drouhin Les Clos Chablis Grand Cru 2015</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pale, bright yellow. Piquant, high-toned nose combines minerals, spearmint, ginger, nutmeg and crushed herbs. Sweet and plush on entry, then quite dry on the back half, with a minty, peppery element. (Vinous 89-92 points)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Domaine Jean Jacques Confuron Chambolle Musigny 2013</b> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Medium-deep red. Strawberry and licorice on the tight nose, along with an earthy nuance. Boasts good intensity but comes across as a bit tart, with black fruit flavors complicated by dark chocolate and licorice notes. (Vinous 87-89 points)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lascombes 2005</span></b></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">A gorgeous example of Lascombes, the 2005, a blend of 52% Cabernet Sauvignon, 45% Merlot, and the rest Petit Verdot, continues the remarkable turn-around in quality that began five years ago. A stunningly opulent wine with a dense purple color, the 2005 possesses a beautiful perfume of spring flowers, blueberries, blackberries, creosote, and graphite, full body, silky but noticeable tannins, a layered mouthfeel, and a stunning, 45+-second finish. (Parker 95 points)</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lascombes 2008</span></b></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Another incredibly successful sleeper of the vintage, the 2008 Lascombes confirms just how many top 2008s were produced. A dark plum/ruby/purple-tinged color is followed by a sexy, up-front perfume of forest floor, damp earth, blue and red fruits and a touch of spicy oak. (Parker 93 points)</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau de Fargues 2006</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The refuge of the Lur Saluces family after selling their beloved Yquem, this is an Yquem-like wine that sells for a fraction of the price fetched for the most famous wine of the region. Rich, honeyed citrus along with creme brulee, vanillin, sweet caramelized pineapple and citrus notes are followed by a wine with an unctuously thick, viscous, full-bodied mouthfeel, but with good enough acidity to balance out the wine’s enormous weight, richness, and concentration. (Parker 93 points)</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1G2Xg0ZzLbpuRHhJyuZYXd1Pni-pL1aCHvI_1_TdYlu4-XNkEIyzKgFgF-VknzQbj1jAjRcf8v8pXnBttPWs-H7HndcHwK6YE7e9mKt4hsKtoPhsGbO0OFtQDUCb4g9nX6D-wF_Njdg/s1600/DSC00017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1G2Xg0ZzLbpuRHhJyuZYXd1Pni-pL1aCHvI_1_TdYlu4-XNkEIyzKgFgF-VknzQbj1jAjRcf8v8pXnBttPWs-H7HndcHwK6YE7e9mKt4hsKtoPhsGbO0OFtQDUCb4g9nX6D-wF_Njdg/s640/DSC00017.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Dinner Wines taking a bow</i></span></td></tr>
</tbody></table>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Many thanks to the Wine Sub Committee team for selecting the wines and Wong Yin-How of Vintry for the wine notes. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">THE CHARITIES</span></b></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">This year, the IWFS Kuala Lumpur Committee has resolved to support the following three charities:- The Ampang Old Folks Home, Hospice Klang, and Kasih Hospice Care Society. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">AMPANG OLD FOLKS HOME</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Ampang Welfare Committee (Ampang Old Folks Home) is located in what was the old Ampang New Village. It commenced operating in 1948 when a group of helpless, elderly people who were incapable of building their own homes were placed in a long house which served as an old folks’ home.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">With contributions from the public and the support of the Welfare Department, a new building was completed in 2000 to cater for these unfortunate elderly individuals.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">There are presently 25 male residents and 25 female residents staying at the home. There is also a waiting list of ten people.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The home incurs a monthly expenditure of about RM20,000/-, which has to be raised solely from donations. Residents do not pay anything to stay there. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">HOSPICE KLANG / HOME PALLIATIVE CARE</span></b></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Located at 82 Jalan Sri Sarawak 4, Taman Sri Andalas, 41200 Klang.</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Created in 1996, Hospice Klang is a not-for-profit, non-political and non-governmental group providing home based palliative care to terminally ill patients of all ethnic groups in the Klang community. </span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The aims are to alleviate the suffering of the patients and to enhance their quality of life in their remaining days as well as to offer support and advice to the families of cancer patients to help them care better for their relatives.</span></div>
<div class="p2">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The hospice has a fulltime doctor, four nurses and twenty volunteers administering to around 150 patients at any one time. Almost all are suffering from some form of cancer. Many of the patients are referred to the hospice by the hospitals in the area. There are no in-patient services. In 2016, 5,002 home visits were made by the medical team. The average patient will only have about 75 days of care before he/she passes away. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There are three grades of patients depending on their financial position: some have free care, some pay a little and some pay a bit more. The hospice relies mainly on public donations. The main costs that the hospice has is for the purchase of medications – mainly pain killers.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">New premises for Klang Hospice are currently under construction on land donated by the Selangor State government, with completion due early 2018. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">KASIH HOSPICE CARE SOCIETY</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Located at 16 Jalan SS3/29, 47300 Petaling Jaya, the Kasih Hospice has been ministering to patients with life limiting diseases, such as cancer and organ failure, irrespective of background, race or religion.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In 2016, 583 patients were cared for. Of these, 410 were suffering from cancer, 121 from end stage renal failure and 52 from other illnesses.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The care team is made up of two trained doctors and six nurses and sixty part-time volunteers. The object is to provide care at the patients’ homes. A visit is made at least once a week. The volunteers visit patients both at home and in hospitals – often just to chat and talk.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Hospice offers the following services</span></div>
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<li class="li1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Managing patients’ symptoms (ie pain, nausea, shortness of breath etc.)</span></li>
<li class="li1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Provide medication for symptom control</span></li>
<li class="li1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lending equipment free of charge (eg oxygen concentrators, ripple mattresses, wheelchairs)</span></li>
<li class="li1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Education of basic nursing skills to patients and families/carers </span></li>
<li class="li1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Provide emotional/grief support to patients’ families</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The running expenses are in the order of RM50,000/- a month. These are covered principally by donations from the public. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Again, it is inspirational to see the work the team carries out and the true devotion they all have. They really need our support and help, so please donate generously. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">THE DONATED WINES FOR MEMBERS FRIENDLY AUCTION</span></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO2aK1hTahfLhOFX74qrw_Xb16e0Iep6SIzVM-vEU-ZC9ai5fl-lx8kNZLLQT8i54rmO2UmCohMdjt7avxVyNN3XD1ityKvqnbKpO5kucTLlyejaVw2KGM3UffBUEsf5y9EZ3R1k0gPM/s1600/DSC00013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO2aK1hTahfLhOFX74qrw_Xb16e0Iep6SIzVM-vEU-ZC9ai5fl-lx8kNZLLQT8i54rmO2UmCohMdjt7avxVyNN3XD1ityKvqnbKpO5kucTLlyejaVw2KGM3UffBUEsf5y9EZ3R1k0gPM/s640/DSC00013.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Bid me where? Auction team members Doc Rajan, Doc Stephen and Sanjeev </i></span></td></tr>
</tbody></table>
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<span class="s2"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">SESSION 1</span></b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 1 - 2 GIACOMO BORGOGNO RISERVA 1990</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The 1990 Barolo Riserva is initially rather imposing, but then settles down a bit with air. A myriad of tar, smoke, tobacco, herbs and dried prunes emerge from this relatively forward Barolo. The warmth of the 1990 vintage is most apparent in the round, generous finish. <b>(Vinous 89)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 2 - 1 LOUIS ROEDERER CRISTAL 2006</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The 2006 Cristal shows rich and ripe (tropical) fruit on the nose along with delicate brioche notes. Round and textured on the palate, this is a generous but fresh, fine and salty Cristal with a very long and greatly finessed finish. <b>(Wine Advocate 95)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 3 - 1 CHATEAU LA MISSION HAUT BRION 2014</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">An exquisite bouquet with pure black fruit, cold stone, a touch of black olive and later a suggestion of boysenberry preserve. The palate is still structured and considering that a majority is Merlot, quite masculine. <b>(Wine Advocate 95)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 4 - 1 DOM PERIGNON 1996 </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The brilliant 1996 Dom Perignon, which has largely disappeared from the marketplace, may be the finest young example of DP I have ever tasted. Notes of crushed rocks, honeysuckle, lemon oil, orange marmalade, and white pear provide a stunning aromatic display as well as palate impression. Great acidity and huge flavor intensity backed up by vibrant acidity make this an exquisite Champagne. <b>(Wine Advocate 98)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 5 - 1 TORBRECK RUN RIG SHIRAZ 2015</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enormously appealing aromas of grilled fruit, savory complexities and rich, velvety tannins. Of course, it's full-bodied and concentrated, with the stuffing to age for up to a couple of decades, and it has a long, licorice-tinged finish. <b>(Wine Advocate 98)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 6 - 1 CHATEAU PONTET CANET 2010 & 1 CHATEAU LYNCH BAGES 2010 </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Lynch Bages 2010</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A magnificent wine with the classic creme de cassis note intermixed with smoke, graphite and spring flowers. It is a massive Lynch Bages, full-bodied and very 1989-ish, with notable power, loads of tannin, and extraordinary concentration and precision. <b>(Wine Advocate 96)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateau Pontet Canet 2010</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">An astounding, compelling wine with the classic Pauillac nose more often associated with its cross-street neighbor, Mouton-Rothschild, creme de cassis, there are also some violets and other assorted floral notes. The wine has intensity but never comes across as heavy or astringent. <b>(Wine Advocate 100)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 7 - 1 CHATEAU MOUTON ROTHSCHILD 2012</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The palate is beautifully balanced with great vim and vigor. This is a Mouton that will not be put down - vivacious, vivid and delineated with wonderful focus and crucially, impressive persistence on the finish. (<b>Wine Advocate 96)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 8 - 1 CHATEAU HAUT BRION 2004</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The palate is medium-bodied and very harmonious, almost caressing thanks to the Merlot lending that velvety texture. The second half changes tack, the Cabernet nudging the Merlot off the stage and delivering a more structured, finish that is linear and correct.<span class="s3"> </span><b>(Wine Advocate 93)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 9 - 1 DOMAINE FRANCOIS LAMARCHE LE GRAND RUE GRAND CRU 2015</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of 3 great monopoles remaining in Vosne Romanee, together with the Romanee Conti and La Tache vineyards. The 2015 La Grand Rue Grand Cru has a concentrated bouquet, very pure but more introspective than its peers. It unfolds to reveal gorgeous, seductive scents of wild strawberry, raspberry, orange blossom and <i>sous-bois</i>. (<b>Vinous 95)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lot 10 - 1 CHATEAU LATOUR 2002</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crushed rocks, black currants, and forest floor, dense, full-bodied, and opulent, yet classic with spectacular aromatics, marvelous purity, and a full-bodied finish that lasts just over 50+ seconds. Huge richness and the sweetness of the tannin are somewhat deceptive as this wine seems set for a long life.<b> (Wine Advocate 96)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 11 - 1 CHATEAU HAUT BRION 1985 </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It has an elegant bouquet with sandalwood and dried rose petals that combine effortlessly with vestiges of red berry fruit. I noticed how with time in the glass, it offers a "side order" of wild girolles! The palate is medium-bodied with a fine seam of acidity, delicate tertiary and leather tones infiltrating the red berry fruit. <b>(Wine Advocate 93)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 12 - 1 CHATEAU MARGAUX 2000</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The extraordinary seductiveness, complex aromatics, and purity it exhibits lead me to believe it has reached its window of full maturity. Medium-bodied, with layers of concentration, stunning blue, red, and black fruits intermixed with spring flowers, a subtle dosage of new oak, and a distinctive personality that is elegant while at the same time powerful and substantial <b>(Wine Advocate 100)</b></span></div>
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<span class="s2"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">SESSION 2</span></b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lot 13 - 1 CHATEAU MONTROSE 1996</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The palate is wonderful with very fine delineation, pitch-perfect acidity, touches of graphite infusing the red and black fruit that dovetails into a very pretty, floral finish. This is clearly one of the great wines of the 1996 vintage. <b>(Wine Advocate 96)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lot 14 - 1 M.CHAPOUTIER ERMITAGE LE MEAL 2012</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A blockbuster that's about as voluptuous and sexy as Hermitage gets. Loaded with cassis, black raspberry, leather, dried violets and wild herbs, this beauty is full-bodied, has tons of sweet tannin and brilliant purity of fruit. <b>(Wine Advocate 98)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 15 - 1 CHATEAU PICHON LONGUEVILLE COMTESSE DE LALANDE 1983</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The color is still a healthy dark garnet with some amber creeping in at the edge. The wine shows a very distinctive nose of asphalt, tobacco, and cigar box, intermixed with some sweet cherries and black currants. <b>(Wine Advocate 90)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 16 - 2 BOLLINGER RD EXTRA BRUT CHAMPAGNE 2002</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2002 R.D. has plenty of depth, but it is depth through concentration as opposed to elevated ripeness. The low dosage style further adds to that sensation. Hints of chamomile, sage, dried flower and red fruits emerge over time,<b> (Vinous 95)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 17 - 1 CHATEAU ANGELUS 2009</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wine is full-bodied, with a voluptuous texture a magnificent concentration and purity of fruit, a stunning finish of close to a minute, and wonderfully sweet, velvety tannins that make for a prodigious Angelus that should turn out to be one of the all-time greats ever made at this estate. <b>(Wine Advocate 99)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 18 - 1 CHATEAU HAUT BRION 2002</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Haut-Brion has turned out a beautifully classic, medium-bodied, precise and focused 2002 boasting a deep ruby/purple color as well as strikingly elegant aromatics (crushed stones, plums, black cherries, currants, figs, and earth). The wine possesses impressively measured power and elegance.<b> (Wine Advocate 92-94)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 19 - 1 CHATEAU MOUTON ROTHSCHILD 2002</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The palate is well balanced with crisp acidity. It feels lively on the entry with fine tannin, a Mouton that is nimble on its feet with a gentle grip towards the finish, which offers a satisfying aftertaste of spice and clove. (Wine Advocate 91)</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 20 - 1 DOMAINE COMTE LIGER BELAIR CLOS DU CHATEAU 2007</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The superstar producer of Vosne Romanee and has entered into the rarified echelons of Leroy and Romanee Conti. This is a rare wine from the vineyard monopole that is exclusive to this producer. Complex and deeply spiced yet delicately red fruited and deceptively long on the finish. A wine for the Burgundy lover.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 21 - 1 CHATEAU LAFITE ROTHSCHILD 2001</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The 2001 Lafite Rothschild’s deep, saturated plum/purple color is accompanied by lead pencil liqueur-like notes intermixed with sweet red and black currants, plums, and cedar. This blend of 86.5% Cabernet Sauvignon and 13.5% Merlot is a classic example of Lafite. <b>(Wine Advocate 94)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 22 - 1 CHATEAU RAYAS CHATEAUNEUF DU PAPE ROUGE 2007 AND 1 CHATEAUNEUF DU PAPE BLANC 2007</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The elusive Chateau Rayas has a cult-like status due to its extremely limited production and terroir driven complex style.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateauneuf du Pape Rouge 2007</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Burgeoning aromatics of black raspberries, black cherries, truffles and licorice lead to a full-bodied, powerful Rayas with sweet tannin, adequate acidity, and an ethereal richness. Sensual texture. This is a spectacular Rayas, the likes of which hasn’t existed at this qualitative level since 1995. <b>(Wine Advocate 98)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chateauneuf du Pape Blanc 2007</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Less than 500 cases made. This full-bodied, powerful wine offers up incredible notes of pineapple, white currants, quince, flowers, poached pear, and caramelized tangerine. <b>(Wine Advocate 95)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lot 23 - 1 CHATEAU MOUTON ROTHSCHILD 1989</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bright red with a pale rim. Floral, aromatic nose offers scents of lavender, sour red cherry, strawberry jelly, vanilla, cinnamon and minerals. Sweet, suave and fresh, with lively if delicate flavors of ripe red berries and plum nicely lifted by aromatic spices and cedar. <b>(Vinous 90)</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 24 - 1 CHATEAU AUSONE 1997</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A fine wine, this dark purple-colored effort reveals black raspberry, blackberry, mineral, and floral aromas in its complex, multidimensional bouquet. In the mouth, it is medium-bodied, with sweet, ripe fruit, firm tannin, good acidity, and a long, well-endowed, moderately tannic finish. <b>(Wine Advocate 91) </b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">LOT 25 - 1 CHATEAU LAFITE ROTHSCHILD 2004 (Magnum)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wondrous bouquet, very sensual and pure with blackberry, graphite and cedar - all the hallmarks of Pauillac, delivered with great panache. It is more opulent than I recall. The palate is medium-bodied with silky tannins, pitch-perfect acidity and a beautiful structure. There is a regal sense to this Lafite <b>(Wine Advocate 95)</b></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com1tag:blogger.com,1999:blog-6279249240464652814.post-84423493935600167242018-12-06T21:18:00.001-08:002018-12-19T00:24:49.959-08:00The Italian Tryst Day Two - Monday 29th October 2018 <div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Day Two - Monday 29th October 2018 - </b><span class="s1"><b>Cernobbio - Bergamo - Bolgheri</b></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lenglui at Da Vittorio <3</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Check out of Hotel</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I awoke up to pretty much total darkness with barely a little light peeping through the sides of the blinds. No real idea what time it was as my phone only seems to catch up with local time after a few days - it seems to have its own jet lag. Lenglui's IPhone seems to have little problem in so adjusting and it said that it was 4.30am. Okay, not bad - nearly five hours solid. (NB I carry the electricity adapters and leads so Lenglui's phone got charged on my side of the bed). I grabbed my travel torch to light the path to the bathroom for a relieve and returned by the same route and clambered back under the cover. Feeling quite awake, I started fiddling around with the iPad to try and get back to sleep. Took an hour but eventually got some more sleep. Is all about management as we age - sleep, pee, booze, we figure out methods to manage the processes. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next awake was 7am with Lenglui stirring at about 8. I made us some Cafe 21 instant coffee (one of the better 2-in-1 sachets) whilst we leisurely got ourselves spruced up and packed and ready for the day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our off had been postponed to 10.30 rather than the original 8am. A visit to a winery had originally been scheduled for the morning but a consensus felt that a lazy lie in at the fabulous hotel was far more preferable than a cold morning at a wet winery. So we were able to take our time with our instant coffee and a gentle repack ahead of breakfast. The view through the window was quite pleasant, thought there did seem to be a lot of debris in the waters - lot of gunk, plastic, and various other indescribables. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We had previously noted that the lift was a bit small so we figured to bring down the bags early rather than fight the traffic jam of everyone trying to get their bags down at 10am. This worked quite nicely as we enjoyed a good breakfast of ham and eggs with full creamy coffee and bread and jam. The eggs were particularly good, and according to one of the Trystians the sausage was the best ever. I had opted not to taste, figuring against anything too large and full of fat - we had a three star lunch in prospect and one gets a bit fearful of a full belly ahead of it. Then it was Lenglui and I parking ourselves outside in the lounge chairs to check our email and enjoy the view across the lake. It was still overcast, though a threat of blue sky occasionally poked through to kindle hopes of a fair day ahead. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was also a threat of chili at the breakfast table from Trystian David, though for some reason it did not materialise. Perhaps it was fake news. Or fake Chili?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As the morning progressed, everyone else gradually made their ways down with luggage in tow and lurked around the doorway. The sky had brightened considerably and there was a buzz about the Trystians. I had kept the key just in case of a need to return to the room, which proved unnecessary; was able instead to go for a final pre busride pee at the lobby bathroom ahead of the hour or so drive in prospect. As said, these things have to be managed and experience continues to be the best teacher.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Marco the Bus rolled up pretty much on time and again humped and clumped the bags aboard. We had a slight wait for two of our pilgrims who had apparently gone into town in search of the sausage they had eaten at breakfast. The quest had proved unsuccessful - they were sausageless. Though it would prove a constant probe after every stop across all the towns - hunt the sausage. What? </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sat at Da Vittorio table waiting for starter's orders</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Depart to Bergamo</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bergamo was a shade off our next destination of Bolgheri - it was more inland whereas Bolgheri was 450km away on the west coast. But Dear Leader had booked a three star restaurant for lunch there and we figured… well, okay. Dear Leader would not have gone so far out of the way if it was not worth it. Can't remember much about the drive. I recognised passing the Tesco again we had visited on the previous day. Otherwise it was pretty grey all the way. Given the bus wifi, I was following the route on the handphone Google Maps - quite fun equating towns to the map and watching the clock wind down. This would become my way of passing the time in the bus. My other bus distraction is usually to write up notes - the grey sky pretty much dampened most of my enthusiasm. Just can't get motivated when the sky is so grey...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Wen Dee and Yin-How</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch at Da Vittorio (***)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And wet - It was absolutely pelting down with rain when we parked up in the restaurant car park. I seem to recall Marco performing one of his infamous "oops" and having to retrace somewhat to get into the proper part of the car park. Notwithstanding, those of us with umbrellas and Daiso ponchos unloaded into the waters and proceeded into the Da Vittorio where we de-ponchoed and got directed through the restaurant and into the private dining room. </span></div>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;">This would be one of the highlights of the trip. Da Vittorio is a Three Star Michelin which May Peng notes is "</span><span style="font-family: "arial" , "helvetica" , sans-serif;">exceptional cuisine that deserves a special journey". And if you add "warm, seamless and soulful service" then you get Da Vittorio. "We braved pelting rain and made a detour to this tastefully appointed 3* restaurant in Bergamo and had a truly unforgettable lunch," she said in her Facebook post. Couldn't agree more. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Quite an amusing Amuse</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A member of the Relais & Chateaux association, the Da Vittorio website notes that the complex comprises ten hectares in lush countryside with a tennis court, a five-a-side football pitch and two natural lakes, linked by a path. There is also a charging station for electric cars. So both driver and car can literally recharge their batteries. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>All the kitchen staff came out to serve us!</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The webbie goes on to note that the "concept of 'Lombard tradition and creative genius' is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and in the seasons. The care, attention and exploration of culinary themes is kept wide-ranging to please all palates." Also, the "raw ingredients are of the highest quality: langoustines from Mazara del Vallo, meat from Piedmont, locally-sourced mushrooms and an infinite amount of other ingredients which travel each day from their source to the restaurant’s kitchen."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tuna with Rye Bread Crackers, Valcalepio and Pear Cream</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The restaurant seems to specialise in fish dishes, which is a bit odd when you recall that the place is situated smack in the middle of Northern Italy. Story goes that the restaurant founder liked his fish and determined that he would bring his fish dishes to the Piedmont punters. It clearly worked. Chef also likes his dessert and patisseries. The breads and pastries were indeed wonderful. And dangerous. Very easy to take just one more roll… </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Scampo, Pomegranate, Pumpkin Ice Cream and Foie Gras</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The dining room was elegant and resplendent in the natural light. We were all dressed for the occasion and everyone was looking good. Many photos got taken of people and place. And food. Service was impeccable and food brilliant. In his FB post, Yin-How notes that Da Vittorio is "<span class="s2">One of the longest continuous Michelin starred Grand Dame restaurants of Italy. It has been 3 stars since 2010 and its a real treat to walk into a restaurant with impeccable, yet warm service where your every whim is anticipated and catered for."</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Baby Octopus with Polenta</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">"The group had the 7 course seafood only lunch and the flavours were fresh, finely balanced and served theatrically for the first 2 courses where all 23 guests were served by 23 servers simultaneously. The bread courses and desserts were bountiful and utterly sinful.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At the end, when course after course of sweet snacks and candies were served, everyone was reduced to being a kid in a candy store, albeit in the surreal surroundings of a well appointed 3 star Michelin restaurant, in a gated country house near Bergamo. Superb."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Risotto with "Giarratana" onion, Oneglia prawns and Kumquat</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">May Peng adds "Yin How did an impeccable job with pairing the wines ( they were all amazing, and even more amazing, i have never tried any of the wines before) with our food... we were so busy enjoying and being "wowed" by the food and wine selection that none of us remembered to take photos of the wines." </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-m5TFOpLks-0_qNKdpsCLWgm2x-yxu12krjY5jbMicWeZMgPSOAfY7c8r3CFpOqG6t5Ust1OVpNOIRRI0UaN8dIZzfJq-Gu0u05Yk52CgCOo_GDA0cWNdNs5R5CIu5k91tQgBhrIH1M/s1600/DSC00051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-m5TFOpLks-0_qNKdpsCLWgm2x-yxu12krjY5jbMicWeZMgPSOAfY7c8r3CFpOqG6t5Ust1OVpNOIRRI0UaN8dIZzfJq-Gu0u05Yk52CgCOo_GDA0cWNdNs5R5CIu5k91tQgBhrIH1M/s640/DSC00051.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Roasted Antarctic Common Mora with Milk and Yuzu</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was a great element of theatre on the dish presentations. On one occasion, the entire kitchen staff came out to serve us, which was cute. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbQK6molSDj8y1LzPJTu5RtL8b0Zl5NtcxPWaBgAJk-bvLPW79J-vL-gLcc_OGqPSZIvT2who_PpVD8k1yzA3KxUSgmNdiQZvgTsmxvJijr0nQEi45erEd05FPq97GyHjIHCA_Hju8cs/s1600/DSC00041.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbQK6molSDj8y1LzPJTu5RtL8b0Zl5NtcxPWaBgAJk-bvLPW79J-vL-gLcc_OGqPSZIvT2who_PpVD8k1yzA3KxUSgmNdiQZvgTsmxvJijr0nQEi45erEd05FPq97GyHjIHCA_Hju8cs/s640/DSC00041.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians Joe and CJ</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wines were overall light and perfect for lunch. The first three were all from the Alto Adige region, with that characteristic air and lightness that the place seems to infuse its wines with. The Riesling had a firm steel backbone with floral nose and apples whilst the Sauvignon Blanc exhibited somewhat more delicacy in balance across the elements than our usual New Zealand expressions. Both were delightful partners with the seafood dishes coming out of the kitchen, all of which showed playful creativity on the plate. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oKznOs9ezd7W9SNthScSZAeT1TQXRE_l1ieyek4tsaYrzbMMuqJnC-JLOOLd1ydiORxKRXF2RrYFfLTRrXp1yVnih1vn2VHXj4voU_KsVtTslscOOOzT0V4N13lzwMOC5Y6cWtGQrqc/s1600/DSC00042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oKznOs9ezd7W9SNthScSZAeT1TQXRE_l1ieyek4tsaYrzbMMuqJnC-JLOOLd1ydiORxKRXF2RrYFfLTRrXp1yVnih1vn2VHXj4voU_KsVtTslscOOOzT0V4N13lzwMOC5Y6cWtGQrqc/s640/DSC00042.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Not entirely sure who is shooting what here....</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All the dishes were excellent - the Tuna on Rye was a perfect crisp crunch and bite to start, with the following contrasts of the Scampo with the Foie Gras against the mouth cooling ice cream and zing of the pomegranate tickling the cheeks with amazing flavours. The baby octopus all looked a shade sad and miniscule, floating on their plate of golden polenta - it felt a bit shameful eating them as we did; perhaps better to let them grow to maturity. The Risotto was excellent, mouth melting contrasts against the prawn and yet another zing being added by the kumquat; the fish was stellar, though with YET ANOTHER zing from some Yuzu. Zing seems to be a running theme through the dishes, which is pleasant though on reflection perhaps a shade monotonous - going from one zing to another doesn't give much chance for ebb and flow across dishes and the progression can suffer. But this is a minor gripe - the whole was a total feast and wholly memorable. Hope to return one day - most excellent indeed. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUNkgWkNbBk9Od-G4zDoRnQuvKxjysR2GUWLf5uZOulXBn9O3kd1KauGyYS3JNgPyqyABMG5IALYYXyWg539h8OpM0btshC4ZYThXMJge49cIRQR-lxstwEGTJTdg_3Z_jdMngnENH9E/s1600/DSC00056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUNkgWkNbBk9Od-G4zDoRnQuvKxjysR2GUWLf5uZOulXBn9O3kd1KauGyYS3JNgPyqyABMG5IALYYXyWg539h8OpM0btshC4ZYThXMJge49cIRQR-lxstwEGTJTdg_3Z_jdMngnENH9E/s640/DSC00056.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="p1">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fried Zotoli" with Pasinaca Foam and Licorice</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3IHnfw2LxuKQceMOG3VU0EX8WLPg5S1T7bG4Rmow5ftLEoltiVELtjClEanlnH5nO6mxjfgmQCZ1tfqgmPiIT4l1VUr1C0-WHxkfHiWmjv0I7Cgum2iIjSfPQhE6Eu1qeDmYyUWKnT8/s1600/DSC00032.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3IHnfw2LxuKQceMOG3VU0EX8WLPg5S1T7bG4Rmow5ftLEoltiVELtjClEanlnH5nO6mxjfgmQCZ1tfqgmPiIT4l1VUr1C0-WHxkfHiWmjv0I7Cgum2iIjSfPQhE6Eu1qeDmYyUWKnT8/s400/DSC00032.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Da Vittorio ambience</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Da Vittorio Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Appetizer</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tuna with Rye Bread Crackers, Valcalepio and Pear Cream</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scampo, Pomegranate, Pumpkin Ice Cream and Foie Gras</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Baby Octopus with Polenta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Risotto with "Giarratana" onion, Oneglia prawns and Kumquat</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted Antarctic Common Mora with Milk and Yuzu</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fried Zotoli" with Pasinaca Foam and Licorice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Petits Fours</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Franciacorta Pinot Noir Nature 2008 Alto Adige Manzio Compagnoni</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Castel Ringberg Elena Walch, Riesling 2017 Alto Adige</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Winkl Sauvignon Blanc 2017, Cont. Tetlano, Alto Adige</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Terre Sicilane "Nerello Mascalese" 2012 Passepisciaro</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Da Vittorio</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Cantalupa, 17</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">24060 Brusaporto (BG) - Italy</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Phone +39 035.681024</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fax +39 035.680849</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.davittorio.com</span></div>
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<a href="mailto:info@davittorio.com"><span style="font-family: "arial" , "helvetica" , sans-serif;">info@davittorio.com</span></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Depart to Bolgheri</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfozCKklSU4kRF4qtkWzqNm3OlDOy5QfniR53AHYhc3KLu2V2TYyJzwC0de9DtRkNLvbUc8STbaoJR1MErkrcbWXDJhpz36Cpukb0CEpK3oDN9GhD6uqyZl0TC7ZKV0MOG2BwBizlzfE/s1600/DSC00062.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfozCKklSU4kRF4qtkWzqNm3OlDOy5QfniR53AHYhc3KLu2V2TYyJzwC0de9DtRkNLvbUc8STbaoJR1MErkrcbWXDJhpz36Cpukb0CEpK3oDN9GhD6uqyZl0TC7ZKV0MOG2BwBizlzfE/s400/DSC00062.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sharing plate for dinner</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was not looking forward to this - four and a half hours on the road without a toilet on board. And lunch had overextended by a delightful hour or so - it was extremely hard to leave a place such as this. And the rain was stopping to allow a view across the grounds of the complex. In the end, it was close on four o'clock by the time we left Da Vittorio. As said, the good news was that the rain had stopped and we were able to walk rain free to the bus. But it came back quite quickly as we got on to the main road and sped our way south and westward, and it became a pretty grey drive along the jam free and well tarmacked Italian highways. The Tyristians napped and occasionally chatted and occasionally read or checked their Whatsapp - must say that having the wifi on the bus was brilliant; being in total contact with the world at all times is a wonderful thing. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUHptKOuVzcCLCTer9eF-4MIB8flAZK0ZW3HW1BWF7UEBO88xTWfbjJ7epPbCTYfrnFTgKDud_Ck5ZGQAmzz3A0Y7E6qzpBNoG0YnMVk9bpPKZkN52D06-eFaC3pioRPbkosUJTUWCsQ/s1600/DSC00068.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUHptKOuVzcCLCTer9eF-4MIB8flAZK0ZW3HW1BWF7UEBO88xTWfbjJ7epPbCTYfrnFTgKDud_Ck5ZGQAmzz3A0Y7E6qzpBNoG0YnMVk9bpPKZkN52D06-eFaC3pioRPbkosUJTUWCsQ/s400/DSC00068.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Dinner wines at Relais Sant' Elena</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We took a rest stop about two hours in at a garage with a food and wine shop attached, and some of the Trystians picked up a snack or two for the ride. Then it was back on the bus for another two hours to the next stop ahead of our final ride into Bolgheri. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Check in at Relais Sant' Elena</span></b></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was dark when we arrived, and we underwent another Marco "oops" as he turned up somewhere that needed a rectify. We pulled into the driveway and parked the bags near the reception area to collect the keys. The kitchen had stayed open for us, and once we had dumped the bags in the room we all repaired to the dining room for a supper of ham and cheese with excellent croquettes, followed by a hearty ragout with ribbon pasta and all washed down with some tasty wines. A full belly is always a good way to end the day. Sufficiently sated, we said our goodnights and filtered off to our rooms for a quick shower and straight into the big bed with its massive and heavy duvet. The big drive was done. Slept like a pig.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaGM97TFMn9TvtI-74iEVXBRII4Gup4iqwUGGjK6wYSmZKzKCiST45okoDpKPqrZN5Aco2LU9wgWzyJr1KuYa0gvYIRAYHV0hNp56VocULAT146LCZzE_qRL1oTYNBbLTIe9wLjabGN0/s1600/46445209_2038746092831398_6682260421497323520_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdaGM97TFMn9TvtI-74iEVXBRII4Gup4iqwUGGjK6wYSmZKzKCiST45okoDpKPqrZN5Aco2LU9wgWzyJr1KuYa0gvYIRAYHV0hNp56VocULAT146LCZzE_qRL1oTYNBbLTIe9wLjabGN0/s640/46445209_2038746092831398_6682260421497323520_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fried Cheese appetizer - lead in the belly</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHH64WyWlTKxDyqdn5nhSDkr2v90JeQ05jYBSXheKJcCp0iTyYqs8Hf7DOmmfQ9mlP2fy1NBYewIeFVJG-AuzUWtb_dlgL4QIZ2AJzSddB6EZq2s_g88uDgB-YLvAHmYJ6kP-tfGv8FAg/s1600/46446092_2038746159498058_2308952372262469632_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHH64WyWlTKxDyqdn5nhSDkr2v90JeQ05jYBSXheKJcCp0iTyYqs8Hf7DOmmfQ9mlP2fy1NBYewIeFVJG-AuzUWtb_dlgL4QIZ2AJzSddB6EZq2s_g88uDgB-YLvAHmYJ6kP-tfGv8FAg/s640/46446092_2038746159498058_2308952372262469632_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Tiramisu was brilliant - light, creamy, coffee whack in the mouth</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQewaRZVhumLI4z4843iLigUPSJsS9ThY8DaxTPHNymlrhiCFDvPcMxhBNFd1xox31p_34-_rbRaUrMTSKeiQfXn3OTkJVScJlCIO4b2BTM-lsjKpl9sW-vEr7aF6U1QTfmpGARDMPf2w/s1600/46486383_2038746129498061_7153262211807313920_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQewaRZVhumLI4z4843iLigUPSJsS9ThY8DaxTPHNymlrhiCFDvPcMxhBNFd1xox31p_34-_rbRaUrMTSKeiQfXn3OTkJVScJlCIO4b2BTM-lsjKpl9sW-vEr7aF6U1QTfmpGARDMPf2w/s640/46486383_2038746129498061_7153262211807313920_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>A dollop of Bolognese on a dollop of Polenta on peppered plate. With Bay Leaf. Yes.</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK6lYitWBzMS0g5bORlj_1TXWIs9QDOA5LfH15taKF4XxYReCKNdXzQt3KsOJlvXgJM1wOi71fA5Trf71e95RfN_Q_A7ErQ8M9KbPgNMhuAgY2cMyRHJSKY-xAxw5PPtfQT78HdQ3Lc0/s1600/46520574_2038746022831405_4400943165897441280_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK6lYitWBzMS0g5bORlj_1TXWIs9QDOA5LfH15taKF4XxYReCKNdXzQt3KsOJlvXgJM1wOi71fA5Trf71e95RfN_Q_A7ErQ8M9KbPgNMhuAgY2cMyRHJSKY-xAxw5PPtfQT78HdQ3Lc0/s640/46520574_2038746022831405_4400943165897441280_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The brilliantly tasty Ragout</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystian David shooting the booze</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-three-tuesday.html">Click here for Day Three >>></a></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-one-sunday-28th.html"><< back to Day One</a></b></span></div>
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Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-63967795646375376752018-12-06T20:27:00.002-08:002018-12-06T21:20:00.828-08:00The Italian Tryst Day One - Sunday 28th October 2018<div class="p1">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Italian Tryst - October and November 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Write up of a seven day bus trip across Northern Italy by me and some of my Malaysian Foodie and Winey friends, taking in Lake Como, Bolgheri, Alba and Milan. Dear Leader said we were a Tryst of pilgrims on another wine and restaurant and food adventure, so we became Trystians. Photos mostly by me, though some filched from the Facebook pages of Chan May Peng, Wong Yin-How and David Teh. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Day One - Sunday 28th October 2018</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wet. Very wet. Us Italian Trystians would be pretty much drenched the whole day. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Arrival at Milan Airport</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The view outside from the plane and walkway to the bags was grey skies and rain pounding into the puddles across the Milan runway. And so it would prove the rest of the day. Not a good sign, though some were hopeful that the Tryst would bring the sun. Though it looked like this would need a lot of good vibes and attitude from the pilgrims. Grey skies always dampen the spirits, no? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I appeared to be first into Milan airport, being still presently able to breeze through a sparsely populated line in the pre Brexit EU section of the Immigration. The rest of the world looked like it would take a good forty minutes, so I parked near the carousel first bag grab point and delighted in the free and easy to access Milan airport wifi (though it would get less easy in due course - they kept insisting on me registering and I find it a bind). Though not for long as both the bags were pretty much the first out. The pair of us maxed out at 31kg for both bags - we do like to travel light. They got duly loaded onto the pushcart and trundled back to the immigration exit to await the Lenglui. Within minutes I found myself greeting the Governor and Governess who advised that the rest of the Qatar entourage (with whom they had flown) were waiting in the immigration line. He and the Governess tootled off to their carousel whilst I started to communicate via Whatsapp with Dear Leader who was on his way to guide us all to the coach that would be our transport for the next seven days. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I thought it might be good to try and act as a shepherd and keep all the pilgrim sheep together so as not to get anyone lost. So as they all came through I suggested for all to sit whilst all the others came through and got their luggage. In this, I learnt the first rule of shepherding - get a sheepdog. I forgot that some of the others would be getting their luggage from different carousels and might sail straight past us - this proved so as some of the sheep missed the fold and went straight out into the fortunate waiting arms of our Dear Leader. Eventually we communicated that the lost sheep had been secured and we all left the luggage area. Though not before having quite a good espresso coffee from a machine near the toilets for one Euro. Lenglui's cappuccino was also quite tasty. Coffee always helps in settling the brain after a long flight. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Drive to Bellagio</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We all got warmly greeted by everyone who had previously arrived days earlier and after a little wait all trundled through the Terminal Two exit to where the bus was pulling up to load the bags. Driver was Marco, who would prove the big strong silent type (at least to me) who, puffing and panting, loaded the bags into the various holds. Quintessential pizza and pasta chomping and beer guzzling and life enjoying massively overweight Italian boy. Almost as large as Pavarotti and a definite heart attack waiting to happen. I said a silent prayer that it would not happen whilst he was driving. I retrieved my Gant coat from the case and wrapped up against the cool morning. Might be a cool drive at 8.30am. It was.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Our first stop was a wet five minute walk to a Carrefour market in the town of Como to stock up on drinking water and other various necessaries. Not being sure when lunch would be, Lenglui and I also grabbed some sandwiches and salami ham in case we got hungry on the bus. This was a very well stocked Carrefour, with lines of fridges and sandwich bars offering well made eats. There was even a Sushi bar, though I don't think anyone tried any of the offerings. Perhaps a bit too early for a whack of Wasabi. I had earlier suggested for Trystians to invest the five ringgit 60 in purchasing a rainproof poncho from the Daiso in KL - those who did found good returns in them keeping out the incessant rain which was doing a grand job of driving the north Italian morning chill well into the bone and body. My tatty and bent folding umbrella of four years ownership also proved its worth in diverting the wind and rain away from the body. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back on the bus with the booty and a bit dripping with the wet, we settled in for what we were told would be an hour and a half drive to Bellagio. I was hoping for a bit shorter since the Carrefour toilet had been out of order and the bladder doesn't like to hold for long periods. We had been assured of a toilet on the bus. And indeed there was one. Trouble was it was filled with Marco's luggage. I was assured that he would remove it at the next stop and that it would become useable. Never happened. I checked it a couple of days later - didn't look like the luggage had moved. I think he slept on the bus when it was parked up. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were scheduled for a ride up the Funicular Como-Brunate so as to view the Lake - it was decided at the Carrefour that this would now not happen. Apart from the fact that there would be little to view except rainclouds, the opinion was that it might in all likelihood have been closed for the day. So it was decided to push straight on to Bellagio and hope that the weather would clear. Spoiler alert - It wouldn't. The rain was in for the day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The road to Bellagio would prove an up and down affair, winding around the hills that border Lake Como. And wet - all was grey and grim and not really making for a good introduction to the Piedmont. So it goes. But praise the Trystian gods - the bus had its own very powerful wifi so we all were able to Whatsapp with each other or follow the road and time on Google Maps. Which did help to make the time pass a bit quicker and take the mind off the bladder.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Bellagio Town</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We got into Bellagio and experienced the first of Driver Marco's many wrong directions and reversals - he seemed to have a developed propensity to drive into either a wrong or an impossible road and have to reverse back to get onto something more hopefully fruitful. His initial road to the destination lunch restaurant was way impossible for a coach, so he reversed back up and around and we made our way onto the main road and into a car and bus park which had a view of the grey rainswept lake. Seemed we were a bit early for lunch and had to wait for the restaurant to open, so we would just have to park up for a while. The door opened to let in some fresh air and lo! a public toilet stood directly outside. Absolutely we were going to use it. Cost one euro a hit and it seemed that the door locked itself should anyone have tried to sneak in after someone without paying - smart toilet. Lenglui and I did a double act together - two for the price of one. Of course. We are seasoned travellers. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back on the bus, we all stared gloomily at the grey sheen of rain on the lake and chilled as the cold outside air made its way onto the bus. It had eased somewhat so some of the Trystians had decided to walk the ten wet minutes to Bellagio town and grab a warm welcome coffee and perhaps wander through its rainy streets. More to say we had been there and done it than through a need to do much else; anyway, it was a Sunday so not much seemed to be open. We persuaded Marco to drive the ten minute walk (which he did in 30 seconds) whereupon the rest of us piled out and dripped our way along the partly covered street facing the lake. We were given about thirty minutes freedom so Lenglui and I parked at a cafe and ordered cappuccinos and again used the bathroom - cold air seems to want to make the waterworks, er, work. Coffee was good, had a sit down and chitchat with Tony and Vanessa. Seem to recall some issue about "it was better to takeaway the coffee rather than sit down or we might miss the bus"; or something. Whatever - we sat and enjoyed the dry. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWCI4LlQMzWjEehcITVKn6Hj-6mmuQohGoqLBzwnN52-T5Utz6pbWeYQiNOBLPEf8n-OsuDwfyVWy5FYxhyphenhyphentZV5nyy7du-DBsO9U6joLHigYOdGJ230sISv2c_DaX9h9yVCGRjJ9gmAE/s1600/46123191_2031692573536750_8871314903336484864_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWCI4LlQMzWjEehcITVKn6Hj-6mmuQohGoqLBzwnN52-T5Utz6pbWeYQiNOBLPEf8n-OsuDwfyVWy5FYxhyphenhyphentZV5nyy7du-DBsO9U6joLHigYOdGJ230sISv2c_DaX9h9yVCGRjJ9gmAE/s400/46123191_2031692573536750_8871314903336484864_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ristorante "Alle Darsene" di Loppia</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch at Ristorante "Alle Darsene" di Loppia</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After a gentle wander back to where the bus would pick us up, we clambered aboard and drove the five minutes to the nearest drop off point of our lunch destination, the Ristorante "Alle Darsene" di Loppia. This would prove to be a wet five minute walk downhill along a narrow road to where the restaurant was located. Joy. We took it slowly - some of the older legs and knees were complaining - but when we got there all the aches disappeared. It was hugely pretty. There was also a small jetty where, if the weather was right, people could come in by boat. Inside was warm and welcoming and with some delightful art pieces and paintings. Red and white dominated with Adobe walls, though the lighting was a shade uneven for me which made for some naff photos for my ageing camera. We disrobed our raincoats and umbrellas and sat whilst the water and white wine got poured. It was somewhat of a relieved "cheers" as we Trystians raised our glasses against the weather and enjoyed our first lunch in the Piedmont. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXztaZgbJ08RI6aC2M0e6ShMwtG1hpeJZPNF0rSc3Tb34tqfP_0jcr_3SQPUn9wFPTXo2nLowD7uJryxEmWRjtqVQyhFXNO-IYuh0Xu3aV2ZdcH9QnivnjcYcEXq1F0k5N4zaLKa0ydNA/s1600/46226516_2031692496870091_8331755921629773824_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXztaZgbJ08RI6aC2M0e6ShMwtG1hpeJZPNF0rSc3Tb34tqfP_0jcr_3SQPUn9wFPTXo2nLowD7uJryxEmWRjtqVQyhFXNO-IYuh0Xu3aV2ZdcH9QnivnjcYcEXq1F0k5N4zaLKa0ydNA/s640/46226516_2031692496870091_8331755921629773824_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Trystians gather expectantly at the table...</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And a very pleasant lunch it would prove to be. The prawns would prove a delightful soft crunchy bite with the (I think) sweet potato mash and little prickly pops of mustard cress. Then the pasta tubes with their dollops of Spinach Ricotta mixing with the creamy fondue made for a lightly gooey and craw filling contrast to which the shaved truffle added earth and texture. The Pikeperch breaded with panko was a brilliantly tasting fish finger that would have had Captain Birdseye screaming for the recipe - lovely little digits full of texture and flavour though perhaps a shade firm and hearty on the finish (NB according to Wikipedia Panko is "a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb."). </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Iachydd Dda - Cheers!</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Purple mash prawns in wine sauce - great blend of textures and tastes</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dessert was excellent - the combo of crunch, creamy smooth gunk, cold ice cream and sharply sweet sauce perfectly rounded off a light yet full and fulfilling lunch. The wines were tasty without overpowering anything; good bodies, full rounded tastes, evenly balanced. Be very happy to return here when the sun is shining. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ristorante "Alle Darsene di Loppia"</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Melzi D'Eril frazione Loppia</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">22021 Bellagio (CO)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tel 031 952069</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Matteo 339 4229884</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stefania 333 3052607</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.ristorantedarsenediloppia.com</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">info@ristorantedarsenediloppia.com</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Closed on Sundays</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Paccheri pasta with ricotta cheese and black truffle - double yum</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Marinated red prawns with purple potatoes mash and Franciacorta wine sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Paccheri pasta filled with Ricotta cheese and spinach on Taleggio cheese fondue with black truffle</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pikeperch filet breaded with panko on Burrata cheese and vegetable salad</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cornets filled with chestnuts with grape ice cream on persimmon sauce</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">White - Sauvignon Friuli Zorzettig DOC 2017</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Red - Aglianico l'Atto Cantine del Notaio IGT 2015</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Drive to Cernobbio</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPB7FbVdMIpwXN6i8yoFM2n4Pn3MI3R5gpP6G9IZDKITH2LZ7s0n1Brw9apO9GciQXP5X2lK3WrbP3iMG3BTCxpMnQ9Lm80rhpGxpgSVMp9cEPZyK7FLrKMT-mI2qLIJLk1FAuN5bD9U/s1600/DSC00009.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPB7FbVdMIpwXN6i8yoFM2n4Pn3MI3R5gpP6G9IZDKITH2LZ7s0n1Brw9apO9GciQXP5X2lK3WrbP3iMG3BTCxpMnQ9Lm80rhpGxpgSVMp9cEPZyK7FLrKMT-mI2qLIJLk1FAuN5bD9U/s400/DSC00009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The brilliant Captain Birdseyes</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lunch was brought to a close and we slowly clambered back up the wet hill to the waiting bus. The rain had eased slightly but still incessant in its falling. I was thankful that my old boots seemed to be holding up against the damp - I had need of repairing some of the seams with some rubber glue prior to the trip - though ultimately they would not survive a walk in the Fontanafredda Forest of Silence. See Day Six. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dear Leader had sought to initiate a self head count by the Trystians which never quite seemed to work - for some reason the heads called numbers ahead or before or not at all. I ended up counting and on getting the right number gave the thumbs up to get underway. The bus lurched on to the road and soon we were heading back to Como though along a different road that would follow much of the lake. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrfw0dKgl_Pp7nZ7O65ZSp52tBYI63Dkb2BzHgaOF3Xfrc-qD_t4HEd5MsdQFiG7qMi055xoU5S93pV621Gqp0wC4JTbkwMWnehr3vvdPQNLQ9z7_05pyrZHCvmpVcyWpJ_kQnXm1Drc/s1600/46135356_2031691980203476_1184667678065819648_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1298" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrfw0dKgl_Pp7nZ7O65ZSp52tBYI63Dkb2BzHgaOF3Xfrc-qD_t4HEd5MsdQFiG7qMi055xoU5S93pV621Gqp0wC4JTbkwMWnehr3vvdPQNLQ9z7_05pyrZHCvmpVcyWpJ_kQnXm1Drc/s320/46135356_2031691980203476_1184667678065819648_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The lunchtime booze</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whilst in Bellagio, we were told we could see our hotel from across the lake. So physically it was not that far. The road, though, was a different matter. Up and down and winding. The drive was estimated at an hour, and again I was following the route on the Google maps. Most of the others seemed to be napping off jetlag - I just gazed out at the grey rains and landscape. Our route took us back through the town of Como and I recognised our Tesco from earlier in the day and found myself wondering if they had fixed the toilet. Probably not. This is Italy. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Check In to Hotel Villa Flori </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Trundling along the road toward the hotel, the bus suddenly stopped and stayed stationary for a while. Then it went into reverse and then turned into the hotel driveway. Another Marco "oops", although only a slight one. We clambered off the bus and grabbed our bags as quickly as Marco could unload them and got into the hotel. Lenglui had gone ahead to get our keys and off we trundled to the queue for the lift. It was a small one, able to take about four people with bags; so it took about ten minutes to get ourselves up to the third floor where our room was waiting. The door opened promptly and in we tumbled, glad to be able to get comfortable and shower and nap for an hour. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Hotel Villa Flori bills itself as four star luxury accommodation. It is a converted 19th-century villa originally built by the Marchese Raimondi and situated on the edge of Lake Como between Como and Cernobbio. It became a hotel in 1958 and underwent total renovation in 2011. The webbie notes that the aim of this "restructuring was to preserve the nuances of the 19th-century atmosphere through the careful restoration of the delicate stucco work and enchanting floral frescoes, the gorgeous parquet floors and the details of the antique furnishings and fixtures." At the same time, "the renovation made it possible to enhance the quality of hospitality with the most up-to-date comforts and facilities, from the lounge bar on the lake’s edge and hi-tech services in every room and suite to the fitness centre and Turkish bath."</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was little need to unpack, save for our evening wear and t-shirt for the bed, so we left most of the togs in the case - just the shirt and suit and toiletries. We had a great view across the lake though the grey rainclouds took some of the splendour off of it. The rooms were comfortable and quite spacious, though a bit narrow between the bed and wardrobe en route to the bathroom. Pastel shades dominated the soft furnishings, and the bed was big and the pillows sufficient. Delight of delight, the bathroom had those hot pipes on which the towels can get warmed and the laundry quickly dried. We washed some smalls and clambered into bed, having set the phone alarm for an hour ahead of our off for the evening dinner. I think I have finally mastered the phone alarm abroad - just set the thing for same day and the necessary number of hours rather than fiddle with dates. I think. Recall getting it wrong one time in Sicily and getting woken up six hours ahead of the supposed time. Lenglui now packs a proper travel alarm clock. Just got to remember a spare battery...</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hotel Villa Flori</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Cernobbio 12 - 22100 Como (Italy)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">+39 031-33 820</span></div>
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<a href="http://www.hotelvillaflori.it/"><span style="font-family: "arial" , "helvetica" , sans-serif;">http://www.hotelvillaflori.it</span></a></div>
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<a href="mailto:info@hotelvillaflori.it"><span style="font-family: "arial" , "helvetica" , sans-serif;">info@hotelvillaflori.it</span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fGd5KxIMpIi2OyBUfVg5q6vqKK7sVj-_l_OG3KF2ekiqbHIfbvErnjb3BQ8GHgLhvetRGxZx3_zzmne8WigYWL481urAoB9eDhRkLZMPyW_jF5l96gJjGqO-7aRT5C7pA3ubxCKgf-M/s1600/44926453_1879691162066912_5747382956125585408_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fGd5KxIMpIi2OyBUfVg5q6vqKK7sVj-_l_OG3KF2ekiqbHIfbvErnjb3BQ8GHgLhvetRGxZx3_zzmne8WigYWL481urAoB9eDhRkLZMPyW_jF5l96gJjGqO-7aRT5C7pA3ubxCKgf-M/s400/44926453_1879691162066912_5747382956125585408_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Table setting for dinner</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner at Villa d'Este</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A cruise around the lake had originally been scheduled, but this clearly had to be declared "rained off" - no way would a band of 23 Trystians all decked out in their finest finery deliberately choose to get soaked ahead of dinner. So it was we were all able to rest up and enjoy our magnificent accommodation and gently get ourselves ready for the dinner. This was to be a winemaker's dinner at the Villa d'Este Hotel hosted by Isabella Pelizzati and husband Enrico of Ar.Pe.Pe Winery, a winner of Wine of the Year Gambero Rosso 2018 and possible future supplier of wines to Dear Leader here in Malaysia. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSKiVTIrCLpWiAKNPGvMxqhb3aBOoHV6hzmpGOHivL41TXiJNGPZhCtEfrz7EVZSfh5UHzqE5HK68UuJsxKhuraBn9O305lx3WbNCcfsqOc9Qj0Ro3whky7PYA3JzU80hgnzmyrkQA8Q/s1600/46262845_2033043966734944_4364674108407939072_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSKiVTIrCLpWiAKNPGvMxqhb3aBOoHV6hzmpGOHivL41TXiJNGPZhCtEfrz7EVZSfh5UHzqE5HK68UuJsxKhuraBn9O305lx3WbNCcfsqOc9Qj0Ro3whky7PYA3JzU80hgnzmyrkQA8Q/s640/46262845_2033043966734944_4364674108407939072_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Trystians seated at the Verndah - got Chinese tables hor?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seems that Dear Leader actually considered parking all us Trystians at the Villa D'Este for the night as it would have been hugely convenient for us all to repair straight to dinner. However, staying at the better value but still splurgish Villa Flori made for substantial savings that could be diverted to quality food and wine - it became a no brainer. Financial <span class="s1">prudence got the better of indulgence hence our putting up at the somewhat more good value digs up the road. </span>Which worked out better, given the inclement weather - It would have been difficult to appreciate the hotel in the dark and with the blustery rainy breeze outside. We would brave Marco the Bus there and back. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgZC_N66E8jOmck-LFC6zdQGfMJwE42lJDn2CezS526-clMAfE1594w1hgkPM2lXvXwbFZ3V6AJDQnZhLPVYfsnf8P2WAbpbcCMvy1_3eKJMUPwgCYQViJH2kNIEEfC7YWlFxrmUi2CE/s1600/45523890_10155891012331658_7751947766305128448_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgZC_N66E8jOmck-LFC6zdQGfMJwE42lJDn2CezS526-clMAfE1594w1hgkPM2lXvXwbFZ3V6AJDQnZhLPVYfsnf8P2WAbpbcCMvy1_3eKJMUPwgCYQViJH2kNIEEfC7YWlFxrmUi2CE/s320/45523890_10155891012331658_7751947766305128448_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Wen Dee and Yin-How</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was still raining when Marco the Bus arrived so we umbrella-ed ourselves aboard for the ten minute ride back along the road to Como to the Villa. Franco unerringly drove into the gateway to let us disembark straight into the hotel foyer to park our coats and brollys. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Given the dark and wet, we were unable to "do" the Bellini lakeside as suggested by the website blurb. Instead we got ushered to a small holding room where we duly got aperitif-ed ahead of our upcoming dinner. Not quite the romantic experience where guests "meander through the elegant salons of the Villa, gentlemen in jacket and tie and ladies in their dazzling couture, they admire and are admired….it is like a silent movie…. A “Bellini” lakeside as the sun sets on another day kicks off the evening’s gastronomic journey." Think we were all mostly happy to just be warm and dry and not damp and bedraggled on a boat on the windswept lake. George Clooney wouldn't, so why should we?</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfXjruRQzcEnc8AgliIfNeAz2H1nfJi5ia3DGUXGBpABV1U1qxC24Oh9njJ-OhvNunM3zyLEqr5qT0CDSOfgJVvmiz9e5o9IO4XbkGyJ2oQt9hj404bNR2Kd4Lg2gx4XIlbmVEpx27HA/s1600/46386046_2033043890068285_4580723655025098752_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfXjruRQzcEnc8AgliIfNeAz2H1nfJi5ia3DGUXGBpABV1U1qxC24Oh9njJ-OhvNunM3zyLEqr5qT0CDSOfgJVvmiz9e5o9IO4XbkGyJ2oQt9hj404bNR2Kd4Lg2gx4XIlbmVEpx27HA/s640/46386046_2033043890068285_4580723655025098752_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The lounge bar at Villa d'Este - swish, no?</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Actually, some Trystians seemed secretly hoping for a glimpse of a Clooney or someone similar. Not a chance. Night like this, they'd be tucked up in front of the central heating watching Netflix with beer and pizza. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOHa3a8Eh66yBde5NBpqYx03GpE20ZHBU6I0-uOnZ4cvEUD2f_bfVk1e6s8NCFjz33U2RLfDGoCFf00Weanc-NxiKQIwpQzbg7nfNZ9yzyNffWzL7ELE2LJjXkmSLxlff-vsiB9E9XvI/s1600/46267290_2033043276735013_7358813904870309888_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOHa3a8Eh66yBde5NBpqYx03GpE20ZHBU6I0-uOnZ4cvEUD2f_bfVk1e6s8NCFjz33U2RLfDGoCFf00Weanc-NxiKQIwpQzbg7nfNZ9yzyNffWzL7ELE2LJjXkmSLxlff-vsiB9E9XvI/s640/46267290_2033043276735013_7358813904870309888_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Stephanie and Dr Rajan</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The ambience of the Villa d"Este was magnificent, with unspoken elegance leaping out from around every corner and space. Hugely swish. Places like this help you understand why dress codes get imposed; anything less is an affront to the history and grandeur of the place. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Y1YKYijQ-Esf67CVC5VyOENEj5hIZD_wDo2aevlFE9mqMU_LgeAilA3XVJLbZcJszbMmBgcKHQEVYRSfr_X7Oxoe7hhfC8tlosPUMUpgu5zsyyKhmAkWZlEx6pRw648aBgMwnIYjvzw/s1600/46424100_2033043313401676_2056080138281418752_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Y1YKYijQ-Esf67CVC5VyOENEj5hIZD_wDo2aevlFE9mqMU_LgeAilA3XVJLbZcJszbMmBgcKHQEVYRSfr_X7Oxoe7hhfC8tlosPUMUpgu5zsyyKhmAkWZlEx6pRw648aBgMwnIYjvzw/s640/46424100_2033043313401676_2056080138281418752_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Tze Wan and Jaya</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everyone was looking quite splendid, with the gents in jacket and tie and the ladies in elegant frockery. Many compliments got exchanged and many photos got taken. Good convivial start to the evening. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUhV1CJdzpn5ZtJkjYNK4rufiNdZrrHNbXdK4Ei_NDmi_e8m0mVzKcQXBM5MDcVisiGqwIU7MGj8rDn4QkLdXtGFeUhpdDOx01Tr2kKErLJTF2n6vW5F7lKvjw8zFDddAeiYhW1i7vjM/s1600/DSC00014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUhV1CJdzpn5ZtJkjYNK4rufiNdZrrHNbXdK4Ei_NDmi_e8m0mVzKcQXBM5MDcVisiGqwIU7MGj8rDn4QkLdXtGFeUhpdDOx01Tr2kKErLJTF2n6vW5F7lKvjw8zFDddAeiYhW1i7vjM/s640/DSC00014.JPG" width="640" /></a></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Following a good dose of aperitif, we got ushered into the Veranda, a greenhouse looking affair against the elements where the "ballet of maitres and sommeliers in their finest suits attending to every detail' did their dances. We were being seated on two large 13 seater Chinese style round tables which were a shade too big to be able to talk across. It was a little cool, so gents were glad of the command to wear jackets. Ties were also demanded for this dinner - the restaurant had a selection for those who had failed to be so adorned. Happy to say that none of our male Trystians needed to borrow one. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pumpkin Tortelli, Tardive Chicory and Amarone wine sauce</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The webbie says that the " World-class dining at the Veranda is defined by Chef Michele Zambanini who combines tradition and refinement with his innovative personal style". Okay… seems chef also has his garden growing herbs and vegetables - always a good sign. The dinner itself was very good across all the dishes - plump scampi and crisp mushrooms gave a good base for the bite of the chestnut and foie gras, the tortelli contrasted in its richness and finish - nice touch with the chicory adding a cute pop in the mouth. The veal was magnificent - totally tender melt in the mouth - and the souffle to finish was a delightfully light and fluffy hot and cold cream wash across the cheeks. Excellent more-ish bread and butter and brilliant gooey cannoli and sweet crunch caramel snap to finish. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Smoked Veal, Pepper Foam, pickled vegetables and Amaranth</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The wines came across as surprisingly Burgundian in character given that all were made from the Nebbiolo grape, though winemaker Isabella explained this was perhaps the result of the grapes being grown at the higher altitudes and therefore somewhat cooler. The wines are differentiated by the heights at which the grapes are grown - every 50 meters or so, the parcels get demarcated (I think - check if correct). We were drinking a horizontal of the 2007 in magnums from the various parcels and they indeed did display different characters across the altitudes. They all were drinking well, though some had a good few years in them to peak. A fantastic alternative to those of us who like a good burgundy but cannot quite afford the prices demanded by the markets. A comment came back that the Trystians were underperforming in terms of wine consumption, probably as a result of flagging from the jetlag and lunch. So Tony and I called for more and some of the other diehards followed suit. Sometimes you have to take one for the team and not let the side down. We are IWFS. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Isabella of ArPePe winery explaining the differences in the wines</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2">May Peng in her Facebook page wrote: "</span>I would not have guessed that we were tasting Nebbiolo...ArPePe' s Nebbiolo grown on the South facing Alpine slopes of the Valtellina valley, produced wines which were more elegant and gentle, a little more acidity, yet with good pronouncement of fruit and good length, in contrast with its more famous cousins in Piedmont. The wines here are also aged in chestnut barrels, which Isabella said, was an old tradition of the area. After the first wine, we had a horizontal tasting of four 2007 vintage wine. They were all excellent but had different expressions, probably due to the different elevations of the land the grapes were planted on and different harvest time. My favourite, which was a most difficult decision to make, was the late harvest Ultimi Raggi. Still very much a dry wine, it had more fruit and floral on the nose."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enrico and Isabella Pelizzati of ArPePe with May Peng and me</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yin-How wrote: "Honoured to have Isabella Pelizzati and her husband Enrico join us. Gambero Rosso Italian wine of the year 2017 was her Rocce Rosso 2007 but she is ever so modest despite the accolades. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Food was traditional styled at the grand restaurant and the wines from this emergent superstar of mountain Nebbiolo were translucent, delicate and ethereal. All single vineyards from the 2007 vintage were served from magnums."</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The Italian Tryst with new friends from Ar.Pe.Pe</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lenglui and I went outside to try and get a few photos, but the wind and the darkness made for pretty grim results. We came back in for some cheese and a wonderfully warming and snappy espresso before saying our farewells to Isabella and Enrico and heading out to where Marco the bus was waiting to transport us back to the Villa Flori. Don't remember much about the drive back except getting to the room, stripping down into the bedclothes and crawling straight into the bed. Out like a light for a pretty solid sleep.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Villa d'Este</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Via Regina 40</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cernobbio</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lago di Como</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italy</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">www.villadeste.com</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pretty Magnums all in a row...</i></span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Menu</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scampi, Foie Gras flakes, chestnuts and porcini mushrooms</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pumpkin tortelli, tardive chicory and Amarone wine sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Smoked veal, pepper foam, pickled vegetables and amaranth</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Souffle with ice cream</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Coffee and assorted pastry</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wines</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Rosso Di Valtellina 2016</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Valtellina Superiore Grumello Buon Consiglio Riserva 2007</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Valtellina Superiore Sassella Vigna Regina Riserva 2007</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Valtellina Superiore Sassella Rocce Rosse Riserva 2007</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Valtellina Superiore Sassella Ultimi Raggi Riserva 2007</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-two-monday-29th.html"><br /></a></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://klfoodandwine.blogspot.com/2018/12/the-italian-tryst-day-two-monday-29th.html">Click Here for Day Two>>></a></b></span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0tag:blogger.com,1999:blog-6279249240464652814.post-75520352216691716002018-06-01T01:34:00.005-07:002020-09-17T20:19:33.694-07:00Cannes to Paris Avalon Cruise September 2017 - Day Eleven<div class="p1">
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>Lenglui at Hospices de Beaune</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tuesday September 26th 2018</span></div>
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<span face=""arial" , "helvetica" , sans-serif">Early up and abluted and getting the packed and locked suitcases out into the gangway for lugging off the ship and on to the buses by the crew during breakfast. I opted for the usual oatmeal and honey with croissants and butter and jam to follow. We also made up some ham and cheese rolls for the trip just in case there was no sufficiently decent rolls to be scored en route. Jean Loup had advised that there were some sandwich places in Beaune where we could get something for lunch but experience says these can be variable in taste and expense. And so when it is free and available, then one is obliged to take advantage, <i>n'est-ce pas? Oui. </i></span></div>
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<span face=""arial" , "helvetica" , sans-serif">Today looked like it was going to be wet, and it indeed began to be so just as we started boarding the buses. The lounge area crowded up as we got called by colour of bus. We broke out the umbrellas as we stalked the Affinity gangplank for the last time and clambered aboard our designated bus. It all got done quite swiftly and, bar one or two cruisers who opted for a last minute toilet, we all got underway by 8.45am. It was a pretty grey drive and I half remember a tour guide talking about what we were passing and where we would be going. It brightened up slightly as we got into the Beaune bus park for a five minute walk in the rain to get to the town centre. We were all pretty sodden and wet by the time we met with our guide for the group tour of the Hospices de Beaune. Bloody French weather. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>The amazing roof of the Hospices</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span class="s1">The Hotel Dieu We had not done the Hospices de Beaune (or Hotel-Dieu du Beaune) on our previous visits and were quite looking forward. For the standard tourist, an entry fee of near on Euro20 was required which I felt a bit on the stiff side notwithstanding the charitable aims of the place. Wikipedia says "</span>The Hospices de Beaune or Hôtel-Dieu de Beaune is a former charitable almshouse in Beaune, France. It was founded in 1443 by N<span class="s2">icolas Rolin, chancellor of Burgundy, as a hospital for the poor. The original hospital building, the Hôtel-Dieu, one of the finest examples of French fifteenth-century architecture, is now a museum. Services for patients are now provided in modern hospital buildings."</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>From the Courtyard</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Some more: "The Hospices de Beaune consists of a pair of two-storied buildings arranged around a stone courtyard. The building wings are well-preserved today; they contain half-timber galleries and ornate rooftops with dormer windows. The hospital is arranged so that the wings served the office, kitchen and apothecary functions. The nuns and patients were housed nearer the chapel, towards the center of the complex. This Catholic institution focused on healing both the body and spirit of its patients. Over the centuries, the hospital radiated outwards, grouping with similar establishments in the surrounding villages of Pommard, Nolay, Meursault. Many donations - farms, property, woods, works of art and of course vineyards - were made to it, by grateful families and generous benefactors. The institution is one of the best and oldest examples of historical, philanthropic, and wine-producing heritage, and has become linked with the economic and cultural life of Burgundy.</span></div>
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<span face=""arial" , "helvetica" , sans-serif">"An important charity wine auction is held in November each year (formerly in the great hall of the Hôtel-Dieu). The charity auction been arranged annually since 1859, taking place on the third Sunday in November amid a three-day festival devoted to the food and wines of Burgundy called Les Trois Glorieuses.<span class="s3"> </span>The charity is preceded by a black tie dinner at the Clos de Vougeot on day one and followed by the lunch La Paulée de Meursault on day three.<span class="s3"> </span>The Domaine des Hospices de Beaune is a non-profit organisation which owns around 61 hectares (150 acres) of donated vineyard land, much of this classified Grand and Premier cru.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>The Hospice Museum - the beds are pretty much as they were when the Hospice was operating</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">"With bidding by professional and private buyers, the barrels, from 31 cuvées of red wine and 13 of white wine, attain prices usually well in excess of the current commercial values, although the results give some indication of the trend in expected bulk wine prices for the vintage from the rest of the region."</span></div>
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<span face=""arial" , "helvetica" , sans-serif">The spires and the roofing are the first things you notice - long racks and towers of coloured tiles in medieval patterns that even in the rain were glorious. Inside was a bit on the dark side and photos of the museum areas did not turn out too good, given the prohibition of flash. The working areas fared slightly better, but the slight nip in the wet air meant that the camera hand was not as steady as usual. so again, the photos were a bit naff. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">The tour itself was quite interesting, especially the hospice area - beds, patients, nurses, all in exhibition and pretty much as things would have been in past centuries. Lenglui naturally resonated with the pharmacy - large bottles with old style labels depicting what would have been stored inside. I recall only one toilet in the place, which got used quite a bit - cold wet weather can do that to you. Well, me…</span></div>
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<span face=""arial" , "helvetica" , sans-serif">I thought about getting some bottles of the Hospice wine but figured I would be banjaxxed for weight on the upcoming Easyjet flight to Sicily so reluctantly decided against. Instead we found a Nicolas wine store just up the road and stocked up on some necessaries for our six night sojourn ahead in Paris. Lenglui found a baguette store and snagged some ham and cheese rolls for the train journey to Paris</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>Cruisers in Beaune Square</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">We had all been told to assemble in the town square to get escorted back to the bus, which seemed to happen slowly as some cruisers seemed a bit locked up trying to decide what sandwiches to buy. Thankfully, the rain had stopped by this time, so we hung around the desolate looking tourist centre - for some reason it had clearly been abandoned and looked quite forlorn. Still not sure why - perhaps a renovation. Eventually we got underway and back to the bus or an hour drive to Dijon railway station where the bags got unloaded and trundled toward the entrance. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">We had about forty minutes ahead of the train so figured to sit down with a coffee and munch on the sandwiches. Lenglui and I had actually been to the Paul Coffee shop at the Dijon Rail Station on our previous visit in 2014 and had sandwich and coffee prior to a train back to Beaune. Pleasant memory of ham and cheese and a chocolate croissant to finish. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">I found the Dijon station a bit confusing - you often only get about 15 minutes warning as to which platform your train will arrive at, and the directions as to how to get there are far from clear. We had to double back to get on the right direction. We passed one of the older cruisers who was quite slow in his walking and hoped he would make the platform in time. As memory served, the French trains don't hang about waiting too long - two to three minutes and off. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">On the platform (open air) ahead of a long trundle to the section "X" which had been designated as the coach section for us cruisers. We had been given the tickets at some time previous - I forget when at the moment. Must have been on the boat. The train pulled up but our doors refused to open. Joy. Someone figured out the train had stopped at the wrong spot so our coaches were further back along the platform. This was supported by many of the Frenchies walking back along the platform. Brilliant - dopey French train drivers. We got to the coach door and quickly parked the cases in the storage area - experience says is good to be first on because otherwise you're trying to hump them in the overhead or standing with them in the doorway. We got our seats and settled in for a swift and quite pleasant two hour ride on the TGV to Paris. I studied maps and articles on Paris whilst Lenglui read Time Magazines. Remember getting seated across from a West Ham fan and swapped a few stories about the old days of glory. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>The bar at Le Valois Restaurant</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Not sure which Paris Gare we landed in, but we swiftly disembarked with the luggage and trooped to the meeting area where we got met by Avalon flag wielding young Frenchies who instructed us to "pliss stay 'ere" while they waved their flags to look to assemble the cruisers for the buses to the hotel. Once they seemed happy with everything, it was "allons" and we followed our new friend (name of Midi) to where the buses had been allowed to park. There seemed to be a problem with bodies - some people were not going to Paris, and instead directly joining another cruise heading for Normandy. The problem was that there seemed to be no separate list of these and the buses were naturally scared of leaving someone behind. Eventually it got sorted with a few phone calls and Jean Loup making an appearance on the bus for a final check and farewell and we were off into the Paris roads. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>The Steak at Le Valois. Very nice with the Frites</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The sun was shining as we navigated our way past various landmarks. Notre Dame came up on our right which told us we were south of the river. We had great views of the Louvre and the various Jardins and buildings, but the traffic was hugely slow. This gave us a chance to get to know Midi a bit more and he turned us on to website La Fourchette for booking restaurants and recommended a place Le Sens Unique which was walkable from the hotel. He said it was the place to take a new girlfriend, which sounded good. I noted down the name. We eventually crossed the Seine to make our slow way toward the Arc du Triomphe and arrived at our hotel (the Du Collectionneur, part of the Intercontinental Group) at about 5.15pm. We got our keys quite quickly and muscled through the logjam of bodies at the elevators. Seems there was a big football game happening on the morrow between Paris St Germain and Bayern Munich, and the entire Bayern Munich entourage were staying at the hotel. Joy. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">Lenglui's bag was already in the room, mine not so. So I wandered back down and saw it jammed onto a luggage trolley waiting to get escalated. Okay, at least it was here. I considered trying to release it from the trolley but decided against. Incurring the wrath of a Parisian bellhop seeing his pocket getting deprived of a Euro or two in tips was not worth the risk. So back upstairs I tootled to the dark, spacious but very pleasant room to wait the bag. Two large single beds, big window that opened out onto the street below, very pleasant chill evening air. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span face=""arial" , "helvetica" , sans-serif"><i>Lighting along the Louvre</i></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Took about thirty minutes for my bag to arrive, by which time we had cracked one of the Nicolas bottles and parked in one of our ice bags. Must have requested some ice from room service. Very pleasant to sip and chill and get ready for an out to find a restaurant. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">In respect of which I decided to do a recce of the environs. The map and guides talked about a wine bar and a japanese salad bar, but there is nothing like eyes on the ground. I hopped across the road and saw some of the cruisers at a bar - my notes say "Rod and the Gang of Four" though I have no idea what this refers to. They directed me along the road to a large-ish establishment on a corner which they had decided they would later go to. I advised it would be better to reserve and offered to do so for them. They approved. On reaching the place, the menu indeed looked quite good so I booked for the two of us for 7.15pm and headed back to the hotel with the good news. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">En route back, I got cornered by one of the cruisers who latched himself and wife onto our dining group. I had shared on the ship my IWFS connection and presumably figured if I had decided a restaurant was good then it would save him the research and legwork. Which for some reason miffed me - I think it was the latching on without asking nicely first. But I did tell them better to go there and to book in their name - turn up and expect a seat is not always possible in Paris (but then neither is reserving). There was a small Tesco Extra on the way so I picked up a couple of bottles of Evian - big 1.5l jobboes at a Euro apiece. Bargain. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">I retrieved Lenglui and an extra wrap against the evening chill and we headed to the restaurant, name of (I think) Le Valois. Extensive French menu, very appealing bar with cocktails, wine and beer. We met the couple there and parked at the bar pending getting seated at a table I opted for a bottle of house red to go with the ordered steak, the others went for cocktails. They also ordered their own mains in addition to agreeing to share the steak. Hmmm….. Steak was darn good, though largely went uneaten by the others since they had ordered separate mains though had agreed to share the steak. Eyes bigger than belly. I tried, but there was a lot left at the end. Dam sad when this happens. But we doggybagged and had some of it for supper the following night, so not all was wasted. Total bill for four was Euro200 including drinks. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">We had to get back to the Hotel to get the 8.45pm coach that would take us on a Paris At Night tour to see the <i>son et lumiere </i>of the night time. It was pretty, but I was too tired and belly full to take in much of it. Seem to remember doing the Louvre and the Eiffel Tower and two other places but pretty much stayed on the bus digesting dinner. Got back to the hotel about 10.30pm and fell into bed. </span><span face=""arial" , "helvetica" , sans-serif">Goodnight Paris…</span></div>
Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.com0