Wednesday, October 15, 2014

SAMPLINGS OF MIGF 2014 ON FOURTEENTH

 
A little cupcake adorned with my photo on it! That sweet welcome really took the cake when I joined Abel Nelson Nang and his A-team at Samplings on Fourteenth for an exclusive preview of the restaurant's Malaysia International Gourmet Festival 2014 (MIGF2014) menu.

  This Berjaya Hotels & Resorts (BHR) team don't do things in half measures and the whole restaurant passage leading into the main dining area was covered with floor to ceiling multi-coloured fabric, forming a narrow passage way that opens out into a small cocktail area. We were feted to cocktails and mocktails with dainty canapes and nibbles prior to dinner.

A festive red&black theme was the key element of the long L-shaped dining tables; yards of black satin with gold runner offset against huge arrangements of long-stemmed red roses and towering glass jars of chillies and condiments. To complete the setting, we found a personalised menu card, a jar of candy and a mini press kit placed on each of our designated seat.

Amuse bouche was a piece of tender cod with some sweet-salty soyabean tapenade atop a slice of soft, succulent and juicy tomato which made an amazing mouthful when Paired with New Zealand's Sixty Drops Sauvignon Blanc; rated one of NZ top 50 wines.

The subsequent trio of appetisers won us over with its imaginative yet delicate accents. Lightly creamy with the inherent shellfish nuance discernibly noticeable, the rock lobster gazpacho was refreshing yet has enough richness to leave us satisfied. Equally delicate was the layered lobster terrine with fennel and asparagus, redolent with herbaceous and sweet overtones. Completing the trinity was a salad of Asian pear and sliced lobster dotted with fennel and basil puree.

  Rustic chickpea puree primped up with a whole fried quail egg and dots of saffron oil seduced our palate with its warmth and nourishing goodness. It was especially comforting for me since I was nursing a stuffy nose that night.
The soup was followed by sliced smoked duck breast, topped with foamy vanilla emulsion and fricassee of mushroom. I loved everything about the dish; from the chewy and toothsome textures of both the duck and mushroom as well as the enticingly smoky, sweet and earthy nuances of the ingredients. Paired with a young Chianti red, the dainty serving really packed in some truly distinct flavours.
Service was evenly synchronised throughout the eve, from the placement and removal of the tableware to the topping up of our water and wine goblets.
Man of the hour...Abel Nelson Nang in full heartwarming mode

Steamed salmon Napoleon made for sumptuous mouthfuls, paired with some squid ink pasta (the texture went a tad soft since I took so long to snap pics of the dish). A dollop of salsa verde with grapefruit added bursts of juicy fruitiness to the ensemble whilst the saffron-scented broth provided just the right amount of moistness. The optional main of Wagyu beef cheek sounded way more interesting as my dining companion across the table couldn't stop gushing over the coffee sauce that complemented his beef.
Dessert was pretty as a picture with classic Valrhona chocolate brownie topped with hazelnut mousse accompanied by refreshingly tangy-sweet passionfruit ice cream. Complemented by fresh berries, the luscious dulcet smooth chocolate block was well-matched by the rich, nutty mousse. It was bordering on decadence but the guilt-trip was lessened by the dainty serving.


 

 Full MIGF 2014 Festival Menu
(Available until 31 October 2014)
RM398++ per person with wine
RM198++ per person without wine
 Light Festival Menu
RM158++ per person without wine
For reservations, call Samplings on the Fourteenth, tel: 03-2117 8131. Address: 14th Floor Berjaya Times Square Hotel, Berjaya Times Square, Kuala Lumpur


Saturday, October 11, 2014

A LI YAA - A SRI LANKAN SHOWCASE


My first encounter with Sri Lankan cuisine was at the Hilton Colombo which serves the widest selection curries, sambars and delicious delicacies native to this Pearl of the Indian Ocean. Throughout my week-long stay, almost every day saw a different array of tempting dishes for breakfast, lunch and dinner that I fell deeper in love with every bite I took.
Over an indulgent dinner at A LI YAA, I rediscovered those bright and aromatic flavours when the Seafood Kothu (RM28) hit the palate. A comfort food staple among Sri Lankans and an ingenious way of using leftover string hoppers, the fine spaghetti-like string hoppers made from unprocessed rice flour are fried with prawn, fish and vegetables.
Comfort food for Sri Lankans
As a country with the longest known history and a culture that encompasses the richness of language, religion and food, Sri Lanka's culinary essence is what A LI YAA brings to the table. A LI YAA which means elephant boasts a homely interior of rough-hewn and solid concrete bars coupled with raw, tactile walls and mellow lighting. The paintings and creative photographic works of Malaysia’s homegrown artists depicting the Sutra Dance Theatre’s artistic director Dato’ Ramli Ibrahim. are displayed for sale with proceeds going to the ‘Pinnawala Elephant Orphanage’ in Sri Lanka.
Chef Yogeshwaran Selladoreh helms the kitchen team while manager Sangeethan Sivagnanam leads attentive and dedicated waiters in ensuring diners are well looked after.
Aromatically spiced, the half round pieces of Fish Cutlets (RM16) were wickedly scrumptious as was the Sri Lankan Sambal Set (RM12). Served with a plate of crunchy papadums, the quartet of seeni (spiced sliced onion), katta (ground chilli and spice paste with salted Maldivian fish), pol (grated coconut) and karupillay (curry leaves) was so addictive.
The Lamb Rotti Rolls (RM16) − spice-marinated lamb and onions wrapped up in bread and deep-fried to seal in their piquant flavours also got us raving and hankering for more.
Our foray along the island’s spice route saw us savouring Chicken Peratal (RM18), marinated chicken & potato in a heady blend of traditional Sri Lankan spices. The delectable chunks were a match made in heaven with Plain Doosara Rotti (RM8), warm grilled flatbreads served with grated coconut, onion and mild chilli.
Colombo combo or go solo with the Mutton Paal Poriyal
Just when we though it couldn’t get any better, along came Mutton Paal Poriyal (RM26), incredibly tender lamb in devilish aromatic spices that even Hassan from that Hundred Foot Journey flick would approve of. If you opt for the Colombo Combo (RM32), you’d be replete as it comes served with rice, gravy, mixed vegetable of the day and seeni sambal.
I don’t have the patience to fuss over Sri Lankan Crab Curry (RM13.90 per 100gm) but hubs obviously loves it so I reckon the darkish curry is strictly for die-hard crabby fans.  
Prawn sothi-licious
My preference slants towards the mildly spiced, coconut milk-based creamy Prawn Sothi (RM28) scented with lemongrass, garlic, shallots and curry leaves and the robust Fish Curry (RM26); two dishes that evoked wonderful memories of my sojourn.
Brinjal Moju (RM12), deep-fried sliced brinjal with spices and a dash of vinegar is simply moreish and one of the better brinjal dishes I had in a while.
Touted as Sri Lankan’s version of nasi lemak, the Chicken Lumprais (RM24) is eclipsed by the earlier parade and tastes ho-hum. The baked rice wrapped in banana leaf is accompanied by your choice of a devilled dish from the menu, a sunny-side egg with roasted cashews and the day’s veg.
Sunshiny cheer in the form of an egg added to your sweet appam (above) or 
sprinkled with jaggery (bottom)
Things look up again with some Sweet Appams (4pcs for RM20) dusted with jaggery (unrefined palm sap sugar). You can also ask for plain, egg or sweet coconut milk versions. Even better is Vatilaapam (RM8) – a rich pudding of coconut milk, brown palm sugar, eggs and cinnamon to leave you on a sublime sugary high.
Sweet surrender...the custard-soft Vatilaapam

A LI YAA Island Restaurant & Bar, 48 G & M, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur. Tel: +603-2092 5378

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