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  

8 SHUNDE GEMS TO SAVOUR AT YOUMIQI

Shunde cuisine has been gaining traction in the Klang Valley among certain Chinese restaurants but by and large, most local diners are in the dark about this regional cuisine from Guangzhou, China. Shunde is a land of plenty; its fertile river plain makes it ideal for fish farming, fruit production and flower cultivation. The familial roots of the late kungfu superstar Bruce Lee is said to originate from here.

Pix courtesy of Chasingfooddreams

My enterprising restaurateur friend Caren Poon then took me to dine at Youmiqi Cuisine, a low-key Chinese restaurant along Old Klang Road famed for its Shunde specialities. Having passed it countless times, I realise its 'blink and you'll miss it' location means the resto is easily overlooked by the less observant.

As an offshoot of Cantonese cuisine, Shunde specialities emphasise the freshness of its bountiful produce so Youmiqi stays true to this philosophy with tanks of live fishes and seafood available on premise for customers' picking. 

Shunde Braised Seafood in Wok (seasonal price applicable according to choice of ingredients) tops the list of 'must have' dishes here. Served in an oversized copper wok with some chopped spring onion and coriander, the bubbling melange of goodies we had included fried tiger grouper, crabs, clams, prawns, fish balls, clams, sliced yam and beancurd sticks. As we took our time savouring every delicious morsel, the broth gradually thickened into a sublime concoction bursting with rich umami flavours. This speciality alone is worth returning for.

Coming in a close second is Roasted Standing Ovation Chicken (RM88), a unique offering which has a whole freerange chook roasted upright. The browning was noticeably even on almost every part of the chicken; a bronze sheen on slightly crisp skin covering tender, juicy meat. You can ask for it to be chopped or if you prefer, just shear chunks of the roast chicken off at the table.

For us, the best part was the sweetly flavourful jus pooled inside the holding dish which is akin to chicken essence. Just a taste of this tasty jus alone deserves applause.

It was third time lucky for us after we sampled the Claypot Rice with Village Chicken (RM40). If you're a farn toong or rice fanatics like moi, this sizzling pot of fluffy rice laced with soya sauce, chunks of toothsome choi yin gai (village chicken) and loads of spring onion is the bees' knees.

I particularly love the smoky and charred crusty bits scraped up from the bottom of the pot. Such comfort food is a surefire winner nobody would ever tire of eating repeatedly.

Master Chef Flaming Wine Prawns (RM120) makes an awesome foursome in Youmiqi's signature dish list. Bear in mind this serving ain't for the faint-hearted as fresh from the tank, live prawns are doused in Chinese wine before they end up in the super-hot cast iron pan.

Once the alcohol has burned off, the prawns knocked our socks off with their subtly wine-infused sweetness and wonderfully springy texture. A splendid testament to their undisputed freshness and that unadulterated ching (clear) nuance so prized by the Cantonese.

Jumping into the fifth spot is Fried Spiced Frogs with Salt & Pepper (RM48). Some restos have a knack for doing jiu yim - literally salt and pepper coating - and Youmiqi pulled it off with panache. The crisp, light batter coating speckled with salt, ground pepper and spices made the dainty bite-size pieces of theen gai (edible Asian bullfrogs or paddy chicken) wickedly addictive. Try one and you'd return for more.

The sixth raveworthy speciality is Fried Meat Patties with Wong Dai Choi (RM38). Despite our best efforts, we have no idea what was the mysterious veggie that bore such a regal name. In Chinese, wong dai choi literally means 'king's vegetable'. Chopped up and mixed with minced pork to form the discs of patties, the addition of the veg helped to boost the scrumptious mouthfeel - a delectable combination of soft, chewy and crunchy textures.

Golden Sands Yong Tau Foo (RM23) emerged as the magnificent seventh dish to try at Youmiqi. Now that salted egg yolk is all the rage, we weren't surprised but delighted to find fried taufoo pok (beancurd puffs) stuffed with meat and fish paste came in a light, gritty coating of salted egg yolk. This creation was a clever interplay of textures, perked up by alluring umami flavour. Simply unforgettable.

Eight is great according to the Chinese and to prove it, I pick Oatmeal Custard Buns (RM29) as the eighth 'must makan' treat. The golden brown buns looked so tempting with their pretty crisscross patterned surface. Cottony soft, their airy centre was filled with the most enticing honey-gold, caramelised custard. Conjured up from a blend of oats and maltose, the sweet buns were ethereally delicate yet oh so irresistible!

Some of the more elaborate dishes may require advance notice and prior reservations so it's best to call ahead and make bookings for them. Also do reserve ahead of time before visiting as the restaurant is gaining in popularity among those in the know but its existing space is rather limited to fit too many diners.

For reservations at Youmiqi Cuisine, call tel: 03-7980 0855. The nondescript resto is located at 57, Jalan Klang Lama, Kuala Lumpur.

GENJI REELS IN A SPECIAL SEAFOOD SHOWCASE

 

IKEJIME, a fish project initiated by experienced Japanese chef and consultant Tetsuya Yanagida,  has spurred him to join forces with GST Fine Foods Sdn Bhd, for a special Seafood Showcase promo at Genji Japanese Restaurant from 22 August – 11 September 2016.  

With more than 24 years experience under his belt, Chef Yanagida's culinary career spanned across Japan and Malaysia. Besides the Japanese Prime Minister Award for Japanese Cuisine Chefs and Occupational Certification, the passionate Japanese cuisine advocate has the rare honour of being a licensed fugu (poisonous blowfish) handler. Prior to being the IKEJIME fish project consultant, Chef Yanagida was the Head Chef at some of Kuala Lumpur's finest Japanese  restos. 

 

According to Chef Yanagida, IKEJIME refers to special methods of preparing and cleaning live fish to sustain and prolong the freshness. Collaborating with GST Fine Foods Sdn Bhd, the chef's IKEJIME project is a fruition of his much cherished dream of getting local suppliers to deliver sashimi-grade seafood to trade customers in Malaysia.

As an active promoter of sustainable seafood and certified 'friend of the sea' from Penang, GST Fine Foods Sdn Bhd is responsible for supplying quality seafood products and services to Genji and countless upmarket hotels, restaurants and the retail trade as well as as exporter to overseas markets including the US and Europe.

Through a carefully crafted seafood menu by Chef Yanagida, Genji patrons will have the chance to savour Japanese-style seafood dishes. Priced from RM50 nett onwards, the a la carte specialities will feature sustainable seafood supplied by GST with quality seasonal ingredients to tickle the tastebuds for lunch and dinner.

Assorted sashimi of IKEJIME grouper and red snapper made for a pleasantly fresh start during our preview. The taste quality and textural mouthfeel of both fishes were up to par and got the thumbs up from us.

However, the top billing belonged to the seafood mushini hot pot which came in sukiyaki or yuzu variant. Just whiffs of the bubbling broth left us drooling, whetting our appetite for the slices of grouper, red snapper, abalone, mussels, scallops and mushrooms. A fistful of shredded leek lent a sharp oniony ‘bite’ to both flavourful broths – the sukiyaki version beguilingly rich and subtly sweet whilst the yuzu one slightly tangy to taste.

Chef Yanagida prefers to let the seafood become the star of his culinary show so that diners can appreciate the full extent of their pristine attributes. Raised using marine cage farming methods, the seafood bears testament to the quality hallmarks of the GST Group which is headquartered in Penang with aquaculture farms in several islands in Malaysia. Founded in 1985 by Dato' Goh Cheng Liang, the company was after his father Goh Siong Tee (hence the acronym).

Proof of the pudding or in this case, fresh seafood supply lies in its high grade quality fit enough for sashimi and sushi. To prove his point, Chef Yanagida treated us to some Prime IKEJIME fish roll with spring onion and Chinese coriander. The fresh, clean nuances of the two local herbs heightened the fish naturally sweet flavour.  

Such freshness even came through after deep-frying as shown by the chef's deep-fried grouper with ginger-flavoured Tabasco nazu. Biting into the light crispness outside, our teeth sunk into flaky chunks of the grouper, releasing its juicy sweetness in spurts. Zingy gingery hotness amplified by creamy mayo lent the fish extra flavours.  

 

Genji Japanese chef Richard Teoh (top pix, right) also impressed us with tempura shishamo - capelin sheathed in crisp, gossamer-light batter. These diminutive fishes were instantly snapped up as the delicate roe-filled morsels were such a gastronomic treat.

Seafood teppanyaki has always been a perennial fave with local Japanese food fans so it was hardly surprising when we made quick, short work of the IKEJIME red snapper, abalone, scallops and mussels teppanyaki served for the preview.

I like the inclusion of some assorted mushrooms into the equation which added textural interest to the overall composition. Soused in a little garlicky and savoury sauce, the seafood doneness was spot on so every mouthful garnered plenty of 'oohs' and 'aahs'.

For RM168 nett per person, diners can sample a premium seafood menu consisting of an appetiser, chawan mushi, seafood mushini hot pot, rice, IKEJIME fish head miso soup and dessert.

For reservations at Genji, please call 03 7955 9122 extension 4071/72 or visit www.zestpj.com.