Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts

Monday, October 29, 2018

Cono Sur Wine Pairing Dinner @Samplings On The Fourteenth Berjaya Times Square Hotel

Samplings On The Fourteenth Berjaya Times Square Hotel

Cono Sur was founded in 1993, with the vision of producing premium, expressive and innovative wines that convey the spirit of the New World. Cono Sur switches from conventional agriculture to an integrated vineyard management, a system that favours the use of natural alternatives to fertilize and to prevent and control pests and diseases.

Kl Wine Pairing Dinner Menu

We had the chance to be hosted by the Chilean Cono Sur Wine dinner featuring Asia’s Export Manager - Mr Jose Tomas Gillet on 16th October 2018 (Tuesday) 7.30pm at Samplings On The Fourteenth, Berjaya Times Square Hotel.

The award-winning Samplings On The Fourteenth Restaurant provides diners with an exquisite fine-dining experience in KL where delicate culinary creations are paired tastefully with a selection of 4 Cono Sur wine exclusively crafted and presented by the restaurant’s Chef de Cuisine, Chef Val.

"Exquisite Cono Sur Wine Pairing Dinner at Samplings On The Fourteenth - Mr James Tomas Gillet"

Cono Sur Wine Pairing Dinner Menu - Carpaccio of Salmon

The dinner started with an appetiser named of Carpaccio of Salmon - Peppers Terrine and Pickles with Citrus Dressing which is paired with Cono Sur Reserve Especial Chardonnay 2016 which has a blend of a fruity taste of pineapple and orange. This wine is ideal to drink with dishes of seafood, salad and white meat.

Cono Sur Wine Pairing Dinner Menu - Smoked Duck Breast

This is then followed up with a warm appetiser which is Smoked Duck Breast which is served with Polenta Cutlet with Mushroom Fiscasee and paired with  Cono Sur Reserve Especial Pinot Noir 2016 which has a distinct taste of a combination of plum, morello cherry and raspberry. with a subtle coffee and chocolate hints.

Cono Sur Wine Pairing Dinner Menu - Jerusalem Artichoke Veloute

For the soup of the night, we were presented with the Jerusalem Artichoke Veloute with Chicken Quenelle with a dash of green oil.

Cono Sur Wine Pairing Dinner Menu - Citrus Sorbet

For the palate cleanser, we were served with the Citrus Sorbet.

Cono Sur Wine Pairing Dinner Menu - Confit of Red Snapper

Next the Entree we were then served with Confit of Red Snapper which is presented with Cilantro, Tomato Jam with Fennel Coulis and paired with Cono Sur Single Vineyard Pinot Noir 2016 which has a nice clean, bright with an intense ruby-red colour. 

Cono Sur Wine Pairing Dinner Menu - Medallion of Rib Eye

As for the Main Course, we had the Medallion of Rib Eye served with Chilli Provencal with Sous-Vide vegetables with Own Jus and paired with the Cono Sur Single Vineyard Cabernet Sauvignon 2016 which has a great balance, acidity and persistence to accompany red meat, cheese and bread.

Cono Sur Wine Pairing Dinner Menu - White Chocolate Yoghurt Cremeux

For dessert, we were then served with White Chocolate Yoghurt Cremeux with Pistachio Ice Cream and Raspberry Gel to finish off the fine dining experience.

Samplings On The Fourteenth Berjaya Times Square Hotel Location Address Map

Samplings On The Fourteenth Berjaya Times Square Hotel Location Address Map

Level 14, Berjaya Times Square Hotel
Jalan Imbi
Kuala Lumpur

Saturday, March 4, 2017

Wine Appreciation at Gallo Wine Bar Taman Desa Old Klang Road Kuala Lumpur

Wine appreciation takes a new level at Gallo Wine Bar which recently opened its' door to serve wine from all over the world and food menu that are specially crafted to be paired with these fine wine. At Gallo Wine Bar you will be able to enhance not only your knowledge of wine but to be able to appreciate the finer details of wine appreciation.

Gallo Wine Bar Location Address Map
5-1-1, Jalan 2/109F, Taman Danau Desa,
58100 Kuala Lumpur, Malaysia

On entry to the wine bar, one can feel the ambience and atmosphere that is cosy yet homey. Most of the seating setup here are of the chesterfields settee and gives you the English continental feel that prepares us for a night of great wine and nice food.

At Gallo Wine Bar, one can easily order the wine of your choice thru the ingenious Wine menu that is segregated by its originating country, region, type of grapes, body and its fruitiness. This will make it easy for you to really understand your need for that special wine to be paired with the food.

The night started with the introduction of the wine of the month which is the Litoral Leyda Valley Chile Pinot Noir 2012 by our host.

Our first tapas for the night is the Cheese Crackers (RM18.00). Cheese is the best partner for wine and what a nice way to start off our review with this simple Cheese Crackers. We like the wafer-thin crust of the Parmesan Cheese which is paired with Honey Sauce, Rock Melon and Green Apple

Next on is the Lambor Guinness (RM18.00); a dish of in-house made lamb meatball. The meatball which is wrapped with the bacon is stewed with the Guinness Sauce. Although a tad of saltiness, the sauce is really enticing and eaten with the garlic bread that is served as a side was just the right start.

The Mushroom Threesome (RM18.00) is a delicate dish that comprises the combination of sauteed Portobello Mushroom, Fried Button Mushroom and Eringi Mushroom which is topped with Duck Bacon, Onion Ring; makes it nice starters.

The next dish is not really my favourite as I am not a real fan of Mac and Cheese. But this Grown Up Mac and Cheese (RM35.00) was cooked in the pan to ensure that it is kept warm for as long as possible. The use of the Jack Cheese which is served with the Duck Bolognese Sauce and topped with pan fried Duck Sausage makes the difference that had me take in a couple of extra spoonfuls. 

This is followed by the Smoked Salmon Roll With Vodka Cream (RM18.00). Served with a mixed green salad with Orange it has a tangy taste that went well with the Vodka infused cream that is wrapped with the smoked salmon roll with a topping of the caviar to finish it up. Another perfect dish that paired well with our wine.

Next on is the Beef Brisket Asian Slaw Mantou Sliders (RM18.00) A move from the norm is this sliders dish, The mantou is steam first before frying it to give a nice soft spongy texture on the inside while a slight wafer thin crust on the skin of the mantou. Nice combination although some might find it a little too sourish from the use of the young mango slices.

For a taste of BBQ item, we had the Yakitori Station Sea Prawn with Pickle Papaya and Lemon Zest (RM18.00). We like this BBQ prawns as it has that zesty lemon taste with every bite. Eaten with the pickled papaya which has a slightly sour taste bring out the best in the wine.

The second dish from the Yakitori section is the Not Your Ordinary Chicken Teriyaki (RM15.00). Tender Chicken leg meat is skewered in between with the cut leek and coated with the teriyaki sauce.

The last tapas we had is the Mushroom Pizza (RM18.00)  A nice combination of everything mushroom that comes combine with the right balance of mozzarella cheese with a thin crust that makes it savoury for the wine. A strong aroma of truffle was evident as the pizza arrives at on our table.

For dessert, we had the Brie (RM16.00). The Brie Cheese is served on a hot pan and was a nice combo with the Cranberry Sauce while the Gooseberry and Strawberry add a sour dimension to this dessert with the Walnut giving you a nutty crunch feel for this dish. 

If you are one of those beginners wine drinkers, you might just go for the monthly Wine of the Month or ask the staff for the right wine to be recommended to you.

Gallo Wine Bar Location Address Map

Wednesday, November 2, 2016

Wine Pairing Dinner : Gobo Upstairs Lounge & Grill Traders Hotel KLCC - New Zealand Week

In conjunction with the New Zealand Week, Gobo Upstairs Lounge & Grill @Traders Hotel KLCC together with New Zealand Unlimited is running a special promotion to taste and wine with some of the best produce from New Zealand.

New Zealand is popular for its meat, for example, their lamb, the dairy product such as Cheese, seafood produce namely King Salmon and of late its' wines which are regarded as some of the world’s best.

During the week from 7th to 12th November, there will be a series of New Zealand top quality food produce that will be used to by Chef Mat Cook with a special 6 Course Wine Dinner on the 10th November 2016. There will also be a cooking class which will be held on 12th November 2016 (RM160.00 Nett).

For other days, the New Zealand specials will also be offered for lunch (2 or 3 Course as above).

For the 6 Course New Zealand Wine Dinner (RM289.00 Nett), the first course is the BREAD - it is a Light Rye Handmade Bread served with Green Lipped Mussel and Miso Butter and Cauliflower Almond Puree.

This BREAD is paired with Woven Stone Pinot Gris 2012.

while the second course is the APPETISER i.e the Cured NZ King Salmon - served with Avocado Milk, julienne cucumber, tinkles of pomelos and shaved fennels. We always like the texture and fine taste of the NZ King Salmon and find this pairing of the different ingredients to be just balanced.

The New Zealand wine that is paired for the appetiser is the Wooing Tree Chardonnay 2012.

For the ENTREE we had the Roasted Venison which is served with Red Cabbage, Turnips, Smoked Chestnuts with Cocoa Nib Jus.

The wine that is paired with this Roasted Venison is the Waimea Estate Trev's Red 2013.

And for the Main dish for the night is the Pure South Lamb Loin served with a Shoulder Confit, Cracked Wheat, Eggplant, Saffron Yoghurt, Peas and Pine nuts. Lovely texture and taste that was perfectly paired to the Pinot Noir.

Our wine for this lovely dish is the Tankersley Estate Pinot Noir 2013

the Fifth Course is the CHEESE. A good quality cheese always goes well with wine. For this, we had the Kapiti Cheese served with Baguette, Rose Pear, Earl Grey Tea and Fig Jam.

and the wine for this fine cheese is the Wooing Tree Trickled Pink 2012.

while for Dessert, we had the Whittaker's Chocolate Cremeux; a coffee sponge that is served with passion fruit melting moments and hokey pokey ice cream.

The wine for the dessert is the Vinoptima Gewurztraminer 2008.

GoBo Upstairs Lounge and Grill New Zealand Week Wine Dinner Menu
New Zealand Week Wine Dinner Menu

For reservations and more information about the New Zealand Week, you can call 603 2332 9910 or email to

Monday, April 6, 2015

Interlude Tapas Bar & Restaurant TTDI Kuala Lumpur - International Tapas and Bar Malaysia Review By Best Restaurant

Serving Tapas dishes are getting popular of late especially Restaurant that also serves liquor as these food usually complement well with these drinks. Best Restaurant To Eat was invited to a special preview to taste some of the special International Tapas at Interlude Restaurant and Bar at 50, Lorong Rahim Kajai 14, Taman Tun Dr Ismail (TTDI) Kuala Lumpur.

Interlude is decorated as a simple modern bar setting. It serves a wide variety of liquor drinks that spans from beer, hard liquor, Mojitos, Margarita and popular Mocktails. The ambience and soothing music will rejuvenate you after a hard day at work.

To complement these drinks; Interlude TTDI also serves a wide variety of fusion International Tapas that are master creation of the Chef.

Our first dish on the table was the Grilled chicken breast with mash and chicken jus. I am not a real big fan of chicken breast as I usually find the meat to be very tough and stale but I was surprised that the breast meat cooked with the CONFIT method; explains the tenderness and juiciness of the chicken breast. Served with a bed of buttery mashed potatoes with the chicken jus. It was the perfect start to our review.

The second tapas was the Crispy Pork Belly with Kilkenny Glaze. Super crackle crisp skin of a pork belly is a testament to the quality of a roast pork belly. The secret to this was the Pork Belly was first baked with a salt blanket for 2 hours and after removing the salt blanket; it is rebaked to the crisp. The pork belly is then glazed with a layer of Kilkenny glaze and serve with a side of pickle cabbage that add another dimension to this dish.

Next on is the BBQ Pork Ribs with Guinness BBQ Sauce. The pork ribs were braised with Cinnamon, five spice powder and other herbs for 2 hours. Before grilling the Pork Ribs, it is then glazed with an in-house made BBQ sauce that is mixed with Guinness Stout to enhance and provide the pork ribs with a special smoky malty flavour. 

· This is then followed by the Pork Burger - a thick in-house made pork patties topped with a piece of fried bacon and topped with a piece of melted cheese. Served with a side of French Fries which was sprinkled with Paprika for that added kick.

· After a few meat dishes, we then had the Citrus Chicken Salad - A plateful of fresh garden green salad with herbs i.e mint leaves, Italian parsley with Chicken breast chunks on a Lemon Vinaigrette dressing and topped with Fried Shallots.

· After that, our tastebud was ready for the stronger taste dishes, the first of which is the Baked Snapper in Tom Yam Broth. A Thai inspired dish - the John Snapper Fillet was deboned and cooked with a Tom yam/ Miso broth to gives it a sweet, sourish and spicy taste. It is oven baked and served on a bed of rice. 

For something special we then had the Carrot Parpadelle - This is a 100% Vegan dish. What looks like pasta is actually carrot strips which are finely grated to resemble pasta. Then it is tossed in the pan and added with oregano, cumin and mint leaves with orange and carrot puree to be cooked. 

The signature dish of Interlude is the 17 hours Slow Cooked Pork Belly - Cooking this dish takes a lot of patience and passion as it takes more than 17 hours to cook. The method used to cooked this dish is SousVide, which is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times and in this case 17 hours. The final result is that the meat is still tender while still retains the meat juice and its full flavour. 

Nantua of Spaghetti with a Selection of Seafood - The Nantua sauce is also known as the American Sauce which has a strong smoky prawns flavours from the prawns bisque and tomatoes which was superbly done. It is then cooked with an array of seafood which include prawns, mussels, squids and topped with sprinkle of green herbs. 

To wash down on the delicious food, we had the Herbal Mint Ginger which has mint leaf, ginger puree, ginger ale and Gingerade. 

and then Melon Berry Crush which is a concoction of Honeydew, Watermelon and Strawberry.

and lastly the Rainbow Shot -It’s a vodka drink -- and not a very strong one, it is made by layering grenadine, sweet and sour mix, orange juice, vodka and blue curacao in a cocktail shaker. Each liquid has a different density, so if done right, they'll layer on top of each other and pour out all the colors of the rainbow in perfect order.

Interlude TTDI is a place where you can chill out while enjoying the delicious International Tapas while drinking your favourite drink after a hard day at work.