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

NORWEGIAN SALMON GAINS ASIAN FLAVOURS

 Norwegian salmon - one of Norway’s best known international exports - has such wide appeal in the Malaysian food scene that the volume of Norwegian salmon exported to Malaysia reached 1,900 tonnes last year.

 

From left: Nur Qamarina Chew Abdullah, AEON managing director with Christian Chramer, SEA regional director of Norwegian Seafood Council, Hans Ola Urstad, Norwegian Ambassador and Monica Maeland

Such flavourful figures have prompted Monica Maeland, Norway’s Minister of Trade and Industry to visit Kuala Lumpur recently; to familiarise herself with the marketing of Norwegian salmon and support the marketing activity conducted by the Norwegian Seafood Council in Malaysia.

A hefty 9kg Norwegian salmon had the 'starring role' at the AEON Bandar Utama supermarket on that momentous day; placed on a bed of shaved ice barely 48 hours after its swift passage by air to Malaysia from Norway’s cold, clear waters. 

Adding more chutzpah to the ministerial visit was chef Jimmy Chok from Singapore who caught the imagination of local media members and AEON shoppers with his inventive salmon recipes that combined Asian flavours with  European cooking techniques.

 

 Norway's Trade and Industry Minister Monica Maeland slicing Norwegian salmon. Next to her are Hans Ola Urstad, Norway's Ambassador to Malaysia and Nur Qamarina Chew Abdullah, AEON's managing director

Rich in nutrients and a vital part of a balanced diet, Norwegian salmon is a good source of protein, vitamins D, A and B12, iodine, antioxidants and vital marine omega-3 fatty acids.  With approximately 15-25% protein per 100 g of edible flesh, the fish contains lots of essential amino acids.

Organised by the Norwegian Seafood Council and Innovation Norway, with the support of AEON CO. (M) BHD, the fresh Norwegian salmon is supplied by Euro-Atlantic Sdn Bhd, a leading importer and distributor of marine produce, specialty fruits and vegetables based in Kuala Lumpur.

Below are the two simple yet superbly delicious salmon recipes by Chef Jimmy Chok for you to try at home. You can also visit www.salmonfromnorway.com for more recipes and information from the Norwegian Seafood Council.

 Salmon Kebabs with coriander yoghurt

MAKES 6 SKEWERS | PREP 15 MIN | COOK 10 MIN

900 g Norwegian Salmon fillet, cut into large cubes (allow 3 cubes per skewer)

1 tsp cumin powder

½ tsp salt

2 red bell peppers, cut into squares

2 red onions, cut into wedges

300 ml plain yoghurt

50 g coriander, chopped

1 lime juice

1. Soak 6 satay sticks in water for 10 min. Marinate the fish with cumin and season with salt.

2. Skewer each stick with 3 cubes of salmon, alternating each piece with bell pepper and red onion.

3. Heat up the grill and cook over medium heat for about 3 min on each side.

4. Mix the yoghurt with coriander and lime juice. Adjust seasoning to taste.

5. Serve the salmon kebab with the coriander yoghurt.

Fresh Norwegian Salmon with Julienne Ginger, Chilli & Fresh Calamansi Juice

 SERVES 4| PREP 10 MIN

600g fresh Norwegian salmon loin

200g fresh young ginger, cut into julienne and soak in cold water

2 large red chillies, sliced

1 bunch of coriander leaves, stems removed

4 tsp superior soy sauce

2 tsp sesame oil

2 calamansi limes, cut into halves for its juice

1. Slice salmon loin into sashimi-style thickness.

2. Arrange salmon slices onto a plate.

3. Top with ginger julienne, chilli and coriander leaves.

4. Drizzle soya sauce and sesame oil all over the fish slices.

5. Served chill as appetiser. Squeeze calamansi juice on fish slices prior to serving.

Note: This dish can also be served alongside porridge, steamed rice or plain fried noodles.

TEA-RIFIC TIME

What kind of tea would go well with this luscious chocolate cake? This and other mind-boggling questions were the hot topic at the recent Dilmah Tea workshop held at the Hub @ Le Meridien KL one fine Saturday morning.

Chang Yeow Lim, Food Service Manager from Dankoff Coffee Specialist Sdn Bhd (Dilmah's local rep) shared with us some interesting facts about the tea brand e.g. how the name Dilmah is derived from the founder - Merrill J Fernando's sons' names, how his family has devoted 56 years to the tea business (from planting, processing and marketing to changing the lives of their workers and sustaining the area on which Dilmah teas are grown) and the upcoming trend of matching tea with food.

Within the short span of time when Chang held court, we learned that Dilmah teas are hand-picked, powered by an almost all-female workforce that selects only "two leaves and the bud" from the tea plants. Only the finest teas boast such quality hence it is unsurprising that Dilmah commands good prices for the tea that they produce.

The Dilmah team also brought along a brass samovar - a unique heated metal contraption that's traditionally used to heat and boil water in Russia and certain Eastern European countries for the tea-making demonstration.

Aided by the company trainer and resident mixologist Cheryl Lee, we were treated to creative concoctions of mocktails using Dilmah tea such as Moroccan Mint and Lapsang Souchong mixed with Monin flavoured syrups.

It was fascinating watching them brew and steep the tea. Some of us (yours truly included) were itching to own the nice implements such as Dilmah's very own tea timer and specially designed tea glass.

When it comes to the correct way of brewing tea, Chang advised us to brew black tea between 2-4 minutes depending on whether loose tea leaves or tea bags are used. Of course, spring water will make the tea tastes better but us city folks would just have to contend with tap water. :-/

"Allow one teaspoon of black tea per person and one for the pot. Once boiled water is poured in, let the tea steep for a minute before stirring. Then the pot should be left for 4 more minutes before serving. For tea bags, brewing time is only about 2 minutes."

He also reminded us not to squeeze the tea bag if we're using them to brew tea as the tea's best flavour would have leached into the water on its own accord. It is also advisable to remove the tea bag once the time is up. "Green tea also takes less time to brew - use boiled water that's around 70 degrees Celsius and let it steep for 2 minutes."

The hotel provided us with a sugar rush to complement our tea-tasting session. Earlier I didn't take to the Moroccan Mint mocktail as I found the minty overtone too strong for my liking but when partaken hot, the refreshing tea really complemented the rich chocolate cake, macarons and little muffins.

We also had a chance to try Dilmah's Pure Chamomile Flowers, Earl Grey, Green Tea with Jasmine, Natural Ceylon Ginger Tea and Natural Rosehip with Hibiscus infusions, testing them with the different sweet offerings.

If there's one driving force that should inspire you to choose Dilmah over its competition, it should be the company's admirable and untiring efforts in doing away with the middlemen and reinvesting the fruits of its labour back to the tea plantations so that their workers and economy of Sri Lanka get to share in the spoils of fair trade. Now won't you join me and drink a 'tea-rific' toast to such ethical practices?

GAME FOR ALOFT'S MASS TALENT ACQUISITION?

Are you ready to make a Splash at Aloft KL?

Recently there's a rather unusual recruitment ad by the soon-to-be-opened Aloft KL that caught my eye as I was flicking through a local English daily.

I mean which hotel you know billed their staff recruitment drive as a Mass Talent Acquisition Audition (MTAA)? Well, the spanking new, upcoming 482-room Aloft Kuala Lumpur Sentral did and the MTAA  will be held at a trendy dance club no less...The Butter Factory Kuala Lumpur to be exact on 14 and 15 January 2013, from 12pm to 9pm.

Imagine being part of this ultra-trendy MAI Bar at Aloft KL Sentral!

Have you got what it takes to step up to the plate when Aloft - the “Style at a Steal” brand by Starwood Hotels & Resorts Worldwide, Inc. opens its doors in Kuala Lumpur Sentral on 22 March 2013?

Fyi, pioneering initiatives in pop culture, design, and technology have positioned Aloft as a must-have brand for the next generation of travellers. Aloft hotels have reported consistently high guest satisfaction scores since launch, reflecting the success of its modern, and vibrant design at an affordable price point.

So if you're keen to be part of the brand's success story with a talent for:

• money, money, money (finance)
• re:fresh (housekeeping)
• can fix it (engineering)
• meet, mix and mingle (bars & food)
• aloha desk (front office)
• be safe and secure (safety and security)
• tactic (banquets)
• sassy stay (reservations)
• look what’s cooking (culinary)
• anytime, anywhere (bellman, concierge, operator)
• sales, sales, sales (catering sales)

go ahead and flaunt your chutzpah on those dates and time mentioned. You'd get a taste of Aloft hotel's unique approach - from the hotel's meet, mix and mingle concept to its uber cool, trend-setting designs.

A taste of success awaits at NOOK - Aloft's stylishly designed All-Day Dining Outlet

Auditioning talents (that's you who are eyeing that dream job!) will also undergo a series of engagement sessions and behavioral interviews designed to ensure you are aligned with the brand’s values.

Paolo Campillo, General Manager of Aloft Kuala Lumpur Sentral quips: “Our hotel is searching for individuals with a unique and vibrant personality that will complement the brand’s sassy ambience and buzzing social scene. We hope that this fresh approach to hiring will allow us to find talents who can deliver, delight and engage our guests.”

Each shortlisted talent (candidate) will then be given a “I make the A-list ticket”, which will provide exclusive access to an after-party hosted by the Aloft Kuala Lumpur Sentral team at The Butter Factory on 15 January 2013, from 10pm to 12 midnight. Talk about living the hip life...

Now remember to attend the audition with your latest updated resume, a recent portrait shot and heck, this is THE time to dress to impress; think trendy and stylish attire that exudes Aloft’s passion for music, design and technology!
 
For more information, please email to kl.talents@alofthotels.com or visit http://www.facebook.com/AloftKualaLumpurSentral

GRAPE EXPECTATIONS

As the year draws to a close, the season of parties will be in full swing. While champagnes and wines are the choice drinks for most revellers, what are teetotalers to do?

This is where the 1688 Grand Rose from France and Inah from South Africa premium non-alcoholic beverages aim to fill the gap and make their flowing presence felt. Made from pure fruit juices, the twist in these imported drinks by Ambrosia Trading Sdn Bhd lie in the luxurious product packaging - at first glance the labels, foil coverings and wire cages holding the corks in place are dead-ringers for the real wines that are prevalent during revelries.
 

Unveiled with some fanfare at Dato' Chef Ismail Ahmad's Rebung restaurant in Bangsar, Mr Remi Rossano, Principal of 1688 Grand Rose believed that both products will be the toast of our multi-racial country. Because the beverages contain absolutely NO alcohol at all, people from all walks of life regardless of their age and race can raise their glasses of these drinks without fear of being intoxicated.
 
Besides drinking it straight from the bottle, the beverages can also be used to create interesting dishes such as Mediterranean Roast Chicken, Seafood Skewers, Stewed Lamb, Prawns Nyonya Style, Assam Pedas Fish and Steamed Caramel Apam as demonstrated by Dato' Chef Ismail.

With its salmon pink hues and fine bubbles, the 1688 Grand Rose is perfect as a pre-dinner aperitif that's not unlike a sparkling rose (minus the alcoholic bitter aftertaste). Concocted from 100% red and white grape blends, it boasts a bouquet of floral and fruity notes, and a muted Muscat flavour. Served it chilled at 6-8 degrees Celsius to complement sweet and sour seafood or white meat dishes.

I opened two bottles recently for a dinner party where seasoned wine lovers and teens attended. Needless to say, the drinks were an absolute hit to counter the sweltering heat and prime the palate.

Amazingly, the premium beverages even mimic the real wines. The Inah Merlot has distinctly strawberry and blackcurrant notes; its nectar sweetness best enjoyed well-chilled at 16 degrees Celsius. Goes superbly well with curries and spicy food.
 

Ripe plums and blackberry accents reign in the Inah Cabernet Sauvignon with a subtle oaky finish. Pair this with steaks or rich stews or even a hearty roast chicken.

I like the Shiraz for its berry accent with hints of spice - imagine matching it with some nice cheese.

You can buy the 1688 Grand Rose (RM56.90) and Inah series (RM43.90 each) at major supermarts like BIG, Cold Storage, Mercato, Village Grocer and AEON.