KANPAI WITH KAMPACHI

Rousing shouts of 'kanpai!' reverberated throughout Kampachi during a recent sake dinner featuring master sake brewers: Toshio Taketsuru, Tomohito Ohata and Noriaki Harada, as well as sake sommelier Shigeyuki Masaki.

Our first taste of sake began with a welcome cocktail to stimulate the palate, building up our sense of anticipation.

Once the formalities were dispensed with, the sake masters proceeded to serve dainty cups of their treasured brews, sharing nuggets of informative facts and giving sake with food pairing suggestions throughout the dinner.

Taketsuru - the 14th generation owner whose family founded the famous Nikka distillery - proffered Taketsuru Junmai, Taketsuru Junmai Nigori and Taketsuru Omachi Junmai Sanmi Ittai on the evening.

It was fascinating to see the meticulous steps taken to ensure each sake was served at the correct temperature, to bring out the tipple's aroma and flavour. Complementary dishes were also placed on the side, to enable guests to savour the sakes with matching delicacies.

 

For instance, Taketsuru Junmai - a dry, creamy yellow sake with robust umami and nutty flavours goes best with marinated or simmered fish, sukiyaki and teppanyaki dishes. Creamier with a sharp acidity, try pairing the smooth Taketsuru Junmai Nigori with fatty fish while the distinctive appetite-whetting Taketsuru Omachi Junmai Sanmi Ittai can be enjoyed cold or hot, making it a great companion for deep-fried fish.

Tomohiko Ohata is the 4th generation owner of Fusozuru - his three sakes ranges from Fusozuru Junmai Nigori (creamy and complex with hint of dry sweetness from the sake lees) and the mellow Fusozuru Junmai (rich, tangy yet astringent) to Fusozuru Junmai Ginjo Sakanishiki (crisp and clean sweetness served cold; wheaty and elegant when warm).

 

Specialities to accompany Furozuru sakes include temaki and makimono (Junmai Nigori), chawan mushi (Junmai) and sashimi, carpaccio and salad (Junmai Ginjo Sakanishiki).

Noriaki Harada, President of Asahigiku also showcased three of his labels: Asahigiku Ayaka, Asahigiku Daichi and Asahigiku Junmai Ginjo Rei.

Unagi, white fish and tomato cream stew are some suggested dishes to go with the mild, fruity Ayaka while grilled fish and simmered fare will find affinity with Daichi since this sake evokes faint umami nuance. For the soft sophistication of Junmai Ginjo Rei, pair it with light appetisers and salads.

Kampachi often hosts similar sake and food matching dinner sessions. For the latest updates and list of Kampachi restaurants, check out: https://www.facebook.com/KampachiOfficial

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  

FAMILIAR 'KOPITIAM' FAVES AT CAFE AROMA

 

Hankering for typical ‘kopitiam’ fare in the 5-star comfort? Make your way to Dorsett Grand Subang’s Cafe Aroma where familiar ‘kopitiam’ favourites are served every Monday to Friday from 12 noon to 10 pm.

Trust Sous Chef Shabani Md. Akhir has curated a simple menu of evergreen coffee shop delights and a selection of hot and cold beverages worth dawdling over. Start with a cup of Hailam Cham (RM6), Barley Lemon (RM6) or Kopi ‘O’ (RM6) among others.

No visit to the ‘kopitiam’ is ever complete with Roti Bakar served with butter & kaya (RM6). Grilled to order, you have a choice of plain, wholemeal, brown bread or Roti Apollo.

Another droolworthy staple is Nasi Lemak Bungkus with Squid (RM9). This popular Malaysia fave comes wrapped in banana leaf and waxed brown paper to keep things authentic. We love the zingy sambal and the fragrant santan-rich rice; two crucial components of good nasi lemak.

The show-stealer in the menu has to be the ho-hum looking Mee Rebus Mak Limah (RM12). Even cynical old me was impressed after the first spoonful of gravy – in this instance, the full-bodied mildly spiced gravy really pushes the dish to respectable heights.

Coming in a close second is the suitably zesty Nyonya Curry Laksa (RM25) with all the attendant condiments. More nostalgic memories are captured in the piping hot serving of Claypot Loh Shi Fun (RM15).

 

‘Hae koh’ (prawn paste) is a must to boost the tangy Penang Asam Laksa (RM18). Granted it can’t beat the real deal from the island but heck, Klang Valley peeps hankering for some stimulating fishy and appetite-whetting tamarind noodle broth can’t afford to be too choosy.

 

Surprisingly, the thick slices of egg-coated Hong Kong Style French Toast (RM12) are better than anticipated. I like the melty cheese and chicken ham filling and the chef has ensured the fried bread isn’t overly greasy.

Prefer simpler snacks to munch on? Then you can’t go wrong with local tea snacks like Housemade Egg Curry Puff (RM12) and Deep-fried Spring Rolls (RM12).

For reservations at Café Aroma, please call 03-5031 6060 ext. 1919.