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SurF tHis SitE RaNdoMly

Event: Jacob's Creek Heritage Wine Collection & Food Pairing Dinner

>> Saturday, April 30, 2016

Hello, everyone! I'm back from my wedding + honeymoon break! :D AP & I had a fantastic time at the wedding & honeymoon, & I'll be sharing with you on the details in subsequent posts :)

Now back to some foodie blog posts :D

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Earlier this month, I was really blessed to be invited to the Jacob's Creek Heritage Wine Collection - Wine Pairing Dinner. The glamourous event was held at the lovely Saujana Resort & Hotel, with the presence of Pernod Ricard Winemakers' Wine Ambassador, Jenny Rothenberg.

The fine wine collection on that evening consists of Reeves Point Chardonnay, Centenary Hill Shiraz, Steingarten Riesling and Johann Shiraz Cabernet.


Jo & I at the event that made our week! 
Photo above from: Beyond PR Communications

"Jacob’s Creek is one of Australia’s leading global wine brands, offering quality contemporary wine styles with great varietal expression. Every Jacob’s Creek wine is created with consumers and their evolving tastes in mind. Led by Chief Winemaker Bernard Hickin, great care is taken by each of the skilled and passionate individuals behind the brand, to deliver the highest quality wines possibles within each range.

The brand was first launched in 1976 and is named after the place where Johann Gramp planted his first vines on the banks of Jacob’s Creek in 1847.  In doing so, Johann founded the Barossa Valley’s first commercial vineyard, the Gramp & Sons business and a history of winemaking innovation that dates back over 165 years."

The event's setting was really beautiful & undoubtedly romantic-looking, with an exceptional 4-course wine-paired meal, prepared by the capable team of chefs at The Restaurant, The Club, Saujana Resort. I was really delighted to attend the event with Jo as everything looks so pretty, interesting & exciting at the same time!



We have reserved & named seats too *eyes in heart-shape* 


Grapes, grapes, grapes & wine, wine, wine! 

All guests were treated to some simple canapes prior to dinner at the pool-side, where everyone could mingle, chill & relax while waiting for a treat of good wine & delectable food.





Jenny Rothenberg kicked-start the dinner with an introduction of the event, some background of Jacob's Creek & the wines/food that will be served
Photo above from: Beyond PR Communications

Live performance to keep the guests entertained :)
Photo above from: Beyond PR Communications

Jacob's Creek Sparkling Chardonnay Pinot Noir
This was our Chef Amuse Bouche. It was fresh, fruity, & 'bubbly', perfect start to the line up of dishes.

The warm, soft & fluffy rolls served were really delicious!
I enjoyed it slowly & kept some to accompany the soup, which was a great decision :P

Our appetizer was a really interesting dish of fresh, succulent lobster pieces with a mixture of citrus/sour, sweet & savory compliments of fruits & vegetables. It paired really well with the Jacob's Creek Steingarten Riesling as it enhanced the simplicity of the lobster, bringing out its natural sweetness. "The Steingarten Riesling has an intense citrus floral aromas and flavours with dry mineral acidity, outstanding mid-palate structure and great length".

Marble of Lobster & Tomato Confit with Avocado & Grapefruit Segments, Pomegranate Truffle
(paired with Jacob's Creek Steingarten Riesling)


Up next was the fascinating presentation of the white tomato soup that was slightly creamy, yet not thick alike the cream of mushroom. It has a hint of acidity from the tomatoes & the fragrance of the young coconut. I reckon the soup was cooked with the coconut water as well as it was slightly sweet. The smoked quail on the stick of lemon grass was also very delightful as it was well-flavored & moist. The dish was paired with the Jacob's Creek Reeves Point Chardonnay, one of my favorite wines for the night. It is a "medium-bodied wine with flavors of lemon, ripe peach, and melon balance". I guess I like wines that have more 'body' & are more 'fruity'.

White Tomato Soup with Smoked Quail in Young Coconut
(paired with Jacob's Creek Reeves Point Chardonnay)
 


Jacob's Creek Reeves Point Chardonnay

We had a choice for the mains of either the fish or the beef, so I took the fish (lower in cholesterol...hahaha), while Jo took the beef so that both of us could get to taste the best of both main dishes. I enjoyed the silky smooth, mild & delicate cod fish with a blend of bolder seafood saffron veloute & some succulent fern shoots to compliment the protein. This dish was also paired with the Jacob's Creek Reeve's Point Chardonnay, a perfect pair indeed!

Pan-Fried Blue Eye Cod Fish with Fern Shoot, Seafood Saffron Veloute
(paired with Jacob's Creek Reeve's Point Chardonnay)

Jo's steak was cooked to perfection i.e. medium rare! Tender & 'melts-in-your-mouth', this protein went well with the Jacob's Creek Centenary Hill Shiraz as the wine has rich berry flavors with intense plum and spice aromas. Taking in the wine before the beef was a different experience compared to taking the wine after chewing halfway on the beef. I find the wine tasting slightly more acidic after having a mouthful of the beef, which I didn't fancy, but the wine before the beef was one that I enjoyed as I prefer a more full-bodied red wine. This wine was my favorite for the night!

Grilled Black Angus Beef Tenderloin with Sarawak Pepper & Rosemary, Mushrooms Polenta & Vegetables
(paired with Jacob's Creek Centenary Hill Shiraz)


Centenary Hill Shiraz

We concluded our dinner with the rich royal chocolate gateaux with fresh berries that were slightly acidic & tart to balance the rich, bitter-sweet dessert. The dessert was paired with the Jacob's Creek Johann Shiraz Cabernet, a wine that "inundates the senses of complex, intertwined and intriguing with notes of liquorice, blackcurrent and oak". I was glad to have stayed through the entire 4-course dinner as this dessert (although I was really full), was a truly pleasurable dish to conclude the elegant event.

Royal Chocolate Gateaux with Berries
(paired with Jacob's Creek Johann Shiraz Cabernet)
 

Johann Shiraz Cabernet


All the wine that we were introduced to on that evening (front left, clockwise):
Jacob's Creek Sparkling Chardonnay Pinot Noir, Steingarten Riesling, Reeves Point Chardonnay, Johann Shiraz Cabernet, & Centenary Hill Shiraz

Thank you Jacob's Creek, Pernod Ricard Malaysia & Beyond PR Communications for the wonderful evening & experience!


A memorable evening, no doubt,

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Event: Supperclub KL's Media Night

>> Monday, April 11, 2016

Supperclub KL is one of Angelucci Sdn. Bhd.'s upscale gastrobar and lounge that transforms itself into a swanky nightclub later in the night. With 15 years of experience in the F&B & entertainment industry, Angelucci also operates other outlets in Bukit Bintang i.e. Flam's the Thin Crust Pizza, Elixir & Mango's Tropical Cafe.

Supperclub is located at the all-new TREC’s Electric Boulevard on Jalan Tun Razak. This urban cool industrial chic-themed gem features lavish decor, a charming terrace and an outdoor lounge area that could fit up to 200 guests at a time.


As you step through the entrance, you'll find an elegant island bar, where the bar team are well versed in crafting the classics such as Old Fashioned and Dry Martini, as well as bespoke creations, with a respect to the art of mixing. The wine and beer lists are thoughtful and concise, sourced from some of the world’s best wineries and breweries. Don’t overlook the oyster shooters as well as the aftertaste that could take you on a short trip by the ocean!

On that very night of Supperclub KL's Media Night (late last month), we had the capable bar team led by Kirill Chanin, mixologist who flew in all the way from Moscow. Kirill used to be a mixologist at Chainaya Tea & Cocktails, one of the world's top bars, so we were really in for a treat :D



Supperclub KL takes live entertainment seriously; with a state-of-the-art sound system by world class L Acoustics, lighting systems and special effects throughout the venue which undoubtedly set the stage for outstanding performances by international and local DJ acts, soloists and vocalists while the dance floor sits across the throne, surrounded by a lounge zone with leather seats and sofas. Although I'm not one who frequents clubs (*shy* it's probably my 1st time really entering a club in KL & sitting through several hours....), I dare say that I had a good time enjoying the music played & sung at Supperclub KL.

Supperclub's resident disc jockey, DJ Noisemaker

Fantastic keyboardist, Reza, accompanying singer, Gracie


A snippet of Gracie & Reza entertaining the crowd
video

Violinist, Roxanne, playing some interesting tunes
video

Who's spinning what type of music on which day

Chef’s menu is a meddling of everything from fashionable tapas and bar bites such as Escargots “a la Bourguignonne”, grilled scallops with jalapeno salsa, gastro salads and prawn casserole, to higher end cuisine such as Wagyu Beef Burger, black Angus steaks and the all-time Italian darlings such as pasta and risotto. If you’re dining in a group, you’ll be happy to explore Supperclub’s WOW Platters which highlight items such as Black Angus Rib Eye, Fresh Whole Lobster and Australian Rackof Lamb in one plate.

Canapes served on that evening
They were surprisingly REALLY delicious. I didn't expect such delectable bites & food at Supperclub! :)

We had our dinner cum supper of truly commendable seafood marinara spaghetti, pesto penne, Caesar salad & lamb skewers/kebabs plus a simple yet delish range of desserts consisting of fresh strawberries with chocolate, chocolate wafers & chocolate love letter rolls.




My friend who came along with me was so pleased with this new club that she actually returned with more friends the same week! Hahaha...if you love clubs with good music & delicious food + satisfying drinks, Supperclub KL could be your next favorite place to frequent ;)


Supperclub KL
Lot E12-14, Electric Boulevard, TREC
Jalan Tun Razak
50400 Kuala Lumpur.
Tel: (+603) 2110 0866
Business hours: Tue – Sun, 5:00p.m. – 3:00a.m.
Email: marketing@supperclubkl.com / bookings@supperclubkl.com
FB: https://www.facebook.com/supperclubkualalumpur/


An interesting discovery in the heart of KL!

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Review: Fong Keow Bah Kut Teh, Klang

>> Tuesday, April 5, 2016

Fong Keow Bah Kut Teh has been around in Klang even before I was born! *lol* Located 'at the beginning' of Klang, at Taman Intan (pretty much opposite the Aeon Bukit Raja, I think), this gem has been serving many patrons faithfully for the past 30 years!


The restaurant has just undergone renovations to ensure that the space & environment provided to its patrons are more comfortable, especially for larger crowds. They cater a lot to tour/travel groups, coming in bus loads of hungry diners from all over Malaysia, China, Japan, Korea & various parts of the world.


It was a privilege to savor one of the longest serving bah kut teh & seafood dishes restaurant in Klang :)

Dry Bak Kut Teh (RM29.00/serving for 2 pax)
The tasting version that was served to us came with pork spare ribs. Frankly speaking, it's my 1st time having dry bah kut teh with pork spare ribs as I usually order "big pork bone" + intestines for the dry bah kut teh...hahaha. It was actually quite yummy, with a hint of heat from the dry chili & some thick, slightly sweet dark sauce, coating each piece of spare rib. You'll find strips of dried cuttlefish & pieces of lady's fingers in the pot too.

Soup Bah Kut Teh (RM27.00/serving for 2 pax)
We had the "big pork bone" with pig's intestine and pig's stomach for the soup version, which is my usual order. In my opinion, the soup has a milder herbal taste, which I prefer a more pungent herbal taste. It's cooked this way to appease diners who aren't familiar with bah kut teh, but are brought by their tour groups to try out the famous Klang cuisine as part of their tour. 

As I arrived late due to the many errands to run on that day, I didn't manage to snap many photos of the dishes, so the photos below are courtesy of Ivy Kam from foodmsia.com. This restaurant serves more than just bah kut teh. They expanded their menu to serve other seafood & Chinese-style cuisines as well, which are equally tasty!

Golden Sand Bean Curd/"Kam Sa Tau Foo" (RM12.00/serving)
You can't find this at every Chinese restaurant. Who doesn't like salted egg yolk?? I love this dish! It has slightly less cholesterol since it's not cooked with the usual squid or prawns! :D 

Green Dragon Vegetable aka Royale Chives ( 韭菜 ) (RM13.00/serving)
Grown locally in Cameron Highlands, this vegetable isn't a common sight in Chinese restaurants. It has an interesting taste/flavor alike chives + asparagus, I feel, which I've eaten many times before this review. Fong Keow serves this as part of their menu, so you can be quite sure that they'll have this everyday if not every other day (if the supply isn't available). 

Crispy Chicken with Thai Sauce (RM20.00/serving)
 I certainly have no complains for this. As long as the chicken meat aren't dry, the skin is crispy, it'll pass as 'crispy chicken' to me :D Their Thai sauce is also made in-house with fresh cucumbers, onions, chillies & even crushed peanuts.

Sauteed Oyster Mushroom With Prawn (RM20.00/serving)
If you're a mushroom lover, this will be a dish that you'll enjoy. I loved it :) Oyster mushrooms, prawns & the fragrance of capsicums *yums*

Drunken Clams (RM25.00/serving)
I kid you not when I wrote there RM25.00/serving! It's a whole dish of steamed clams with Chinese rice wine & it was delicious! The clams were fresh & weren't over-cooked.

Fong Keow is also very passionate with their range of Chinese tea. In fact, they're planning to start a section of their restaurant just for Chinese tea appreciation/for Chinese tea connoisseurs to enjoy the extensive range of Chinese tea that they'll be showcasing for sale at their restaurant.

One of the interesting teas that they introduced to us on that evening was a tea with burdock root in it, known to be good to reduce high blood pressure. It's an acquired taste & may not go very well with bah kut teh, but it actually balances up your body (in my opinion), since eating the high cholesterol & herbal-heaty bah kut teh may not work very well with the current generations who have a more sedentary lifestyle.


They also serve Chinese herbal tea with chrysanthemum flowers for RM2.50/bottle. I find it slightly sweeter than my usual tolerance though...


White tea is also another type of tea featured at this restaurant. These teas are better for health than the usual green tea (which could cause one to not be able to sleep at night). I liked the fragrance of this expensive tea...oh, I wouldn't mind learning up a 'lil on the different type of Chinese tea & their advantages to the body :D


For more information on what this classic restaurant has to offer, here are snapshots of their menu fyr:







With the many choices of bah kut teh in the town of Klang (it's saturated with the options of bah kut teh shops!), give this place a try if you have yet to, & pick for yourself which you would prefer since the taste of bah kut teh is a very subjective to every individual.


Fong Keow (Pottery/Claypot) Bah Kut Teh
No.49, 51, 53, Jalan Batai Laut
Kaw 16 Taman Intan
Klang.
Tel: (+6012) 358 7181
Business hours: 9:00a.m. - 10:00p.m.


Ratings:
Presentation (does it look mouth-watering): * * * 1/2
Price (is it affordable - more stars = YES): * * *
Environment (is the place comfortable, cosy, clean, pleasant): * * * 1/2
Taste (is the food delicious, worth coming back for more): * * * 1/2
Service (are the service providers friendly, efficient, polite): * * * 1/2


Overall:


Bah Kut Teh any time!

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