Saturday, September 10, 2016

A REFINED BUBBLY AFFAIR AT ONESIXFIVE LOUNGE

Here's an uplifting offer no champagne lover can refuse. When you buy a bottle of Laurent-Perrier champagne (pix above) from IVIV (OneSixFive) Lounge, you'd get another complimentary bottle! Priced at RM720 per bottle, the bubbly package will be available at IVIV Lounge until 31st December 2016.

 
This sumptuously appointed bar cum lounge with its backlit amber counter and sparkling glass and mirror accents sets the perfect stage for hotel guests and fine wine lovers to revel in.
If you ever need any tips or guidance on which tipple to suit your mood, trust sommelier Athanasius Albert to come to your rescue with his expertise. With over a hundred wine labels from 11 countries in the hotel's collection, the knowledgeable chap would be happy to help.
Perhaps he can tempt you with a glass of Val D'Oca Italian prosecco (pix above) or Ayala Brut Majeur? Leave it to him to suggest a notable choice to please you.
I was surprised but delighted to see my old acquaintance Jean Marc Veron in the driving seat as the new Executive Chef . The affable chef has racked up close to four decades of culinary know-how from stints in Kuwait, Morocco, China, Jamaica, the Philippines, and Malaysia.

  

The convivial evening showcased his canapé selection alongside three stellar bubbly 'stars' as shown below.
 
Starting with Millesimato Val D'Oca, an extra dry Italian prosecco, we learned the sparkling wine was a fab apéritif to go with the assortment of canapés rustled up by Chef Veron.
Served in dainty dishes and cups, the choice morsels included Norwegian salmon tartar on brioche with capers and whipped cream, parmesan profiteroles filled with sundried tomato salsa and steamed prawns on cold soba noodles.
The straw gold prosecco tickled our palate with its tiny, forthy bubbles; releasing faint aromas of white wild flowers and crisp green apple notes at each sip. Bravo!
Cool and slippery smooth, the shoyu-soused, al dente soba adorned with prawns was so irresistible, we simply succumbed to repeat helpings. It tasted even better when paired with the light, fresh and elegant Laurent-Perrier Brut. The champagne's fine strands of bubbles were mesmerising to watch and of course, refreshing to savour.

Ayala Brut Majeur proved to be just as food-friendly. Made from a blend of the finest Chardonnay, Pinot Noir and Pinot Meunier grapes, the champagne teased us with its flirty citrusy and floral notes. A splendid partner for the salmon tartar and savoury profiteroles.
Strawberry is another great match with bubbly, whether in its fresh whole fruit form or transformed into tartlets like what Chef Veron proffered. Whether it's prosecco or true-blue champy, you can be assured the heavenly pairing will leave you in high spirits.

Live piano music is performed every Tuesday to Friday, starting from 6.30pm to 10pm while weekends featured a jazzy duo from 2.45pm to 5.30pm.

For reservations at OneSixFive Lounge, call tel: 03-2782 6168 or for more info, visit www.intercontinental-kl.com.my  








1 comment:

KY said...

pork platter is calling my name!