CRÈME DE LA CRÈME X THE TOKYO RESTAURANT

A marriage made in dessert heaven. When Crème De La Crème (CDLC) partners with The Tokyo Restaurant (TTR) to merge their respective famed products: CDLC's artisanal ice cream with TTR's famed Burnt Cheesecake sweet magic happens.

 

Hot on the heels of its Sanrio collab to celebrate Hello Kitty’s 45^th birthday, CDLC dials up its game – this time in partnership with TTR in creating two artisanal ice creams and a plated dessert to excite the palate.

Our tastebuds were teased by Burnt Caramel Cheesecake Ice Cream in which smooth, rich burnt caramel ice cream swirled with bits of TTR burnt cheesecake, causing gasps of delight and garnering nods of approval. The burnt caramel taste was amplified by the lush creaminess.

Fromage and ice cream fans will adore Tokyo La Crème for its sumptuousness. The indulgent Cream Cheese Ice Cream – made with fresh Australian cream cheese – forms a divine blend with TTR burnt cheesecake, resulting in a splendid sweet-savoury treat like no other.

Just when you think it can’t get any better, brace yourself for the plated dessert which combines the best of two worlds: a scoop of Burnt Caramel Ice Cream paired with a slice of TTR Burnt Cheesecake amidst a sprinkling of hazelnuts and swirls of caramel. A brilliant dessert masterpiece guarantee to leave dessert fans up on seventh heaven.

Akito Sakamoto, General Manager of The Tokyo Restaurant said: “When it comes to deciding on a trusted partner whom we can work with, to design ice creams of the highest standards, Crème De La Crème stands heads and shoulders above them all.”

Lio Lim, Managing Director of CDLC enthused “We are thrilled to partner with The Tokyo Restaurant as TTR’s famed burnt cheesecake needs no introduction. Having shaken up the ice cream world by reinventing the look and taste of ice cream, we couldn’t have found a better partner to recapture the imagination of ice cream and cheese cake lovers alike.”

For more information, visit Crème De La Crème FB page: https://www.facebook.com/pg/mycdlc & The Tokyo Restaurant FB page: https://www.facebook.com/thetokyorestaurant/

AFTERNOON TEA WITH TIFFANY AT FOUR SEASONS HOTEL KL

 

An epitome of luxury, love and joy for over more than 175 years, the signature robin egg blue of Tiffany & Co. makes its presence felt at Four Seasons Hotel Kuala Lumpur in conjunction with The Lounge’s Afternoon Tea with Tiffany experience, available now until 16 June.

 

Through the Hotel’s collaboration with Tiffany & Co., an authentic Tiffany’s table setting replicating the charming ambience of The Blue Box Café™ back in Fifth Avenue, New York takes pride of place.

For the uninitiated, The Blue Box Café™ — located on the 4^th Floor of Tiffany & Co. New York flagship store — has a 6-month waiting list for those who yearn to sample the legendary breakfast, lunch and tea at Tiffany. The dream eats list includes The Ten Carat Breakfast (USD100), a platter of buttermilk waffle luxed up with 30g Siberian Ossetra caviar and lemon crème fraiche.

Closer to home, I was ecstatic when Dato’ Rosemarie Wee of Four Seasons Hotel Kuala Lumpur extended an invitation for moi to experience the Tiffany-inspired afternoon tea. The show-stopping cache centres on a beautifully laid table set with limited edition Tiffany tableware in white and robin egg blue, specially brought in from The Blue Box Café™. This sophisticated setting befits the Tiffany-inspired tea menu curated by Executive Chef Junious Dickerson.

Inspired by Tiffany’s latest Believe in Love jewellery line, the gorgeous handcrafted afternoon tea treats come clad in that iconic robin egg blue and white hues. Hats off to Chef Junious Dickerson and team for getting the hallmark shades down pat.

 

Presented on a tiered stand, we couldn’t stop gushing over the lovely creations. The most pix-worthy is undoubtedly the dainty candied peel-studded Royal Spice Cake in a beribboned, fondant Tiffany Box. Another gem is the luscious Chocolate Praline with Mandarin Orange Gel shaped like a multi-faceted, gold-flecked turquoise jewel.

My favourite is Gateau Napolitaines with Raspberry Jam, a disc of icing-covered buttery shortbread biscuit topped with lush vanilla mousse and raspberry jam. Coming in a close second is the ethereal Chocolate Gianduja Plaisir Sucre Cake — wafer-thin chocolate praline layered with chocolate whipped cream on hazelnut cake base coming in a close second. An airy-light Elderflower Choux Puff adorned with a white chocolate feather and crisp Blueberry Macarons with Mascarpone Crème complete the on-point selection.

The Lounge’s Signature Tea Blend, brimming with discernible peach and tropical fruit nuances, is a perfect accompaniment for the array of marvellous morsels. No classic cream tea is complete without scones and we dare say the warm Plain and Raisin Scones here doesn’t disappoint. All the scones need is a liberal spread of Devonshire Clotted Cream, Strawberry Jam and Lescure Butter.

On the savoury front, the winsome quintet features miniature New York Ruebens with Peppered Pastrami, Sauerkraut and Provolone, Egg Salad with Poached Asparagus and Truffle Crème on Pain au Lait (French milk bread), Foie Gras Mousse in Bouche with Blue Pea Flower Jewels, Cucumber with Aged Feta Cream, Fennel Pollen, Olive Oil Pearls on Sundried Tomato Bread and Cured Salmon Rillettes on Purple Potato Blini. Nothing is more satisfying than sampling thoughtfully curated, detailed creations in the company of good friends.

An Afternoon Tea with Tiffany is priced at RM158 nett, will be served at The Lounge daily from 2.30pm to 5.30pm until 16 June. Limited edition Tiffany tableware will be used exclusively for reservations of 8 guests or more. Reservations are highly recommended.

Please call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8650 for reservations and information. 

HOMAGE TO ITALIAN COOKING TRADITION AT CURATE

One Michelin starred chef Daniele Repetti (pix above) and his colleague chef Giorgio Gambelli were in Kuala Lumpur from 24 to 29 November, for the 3^rd Italian Cuisine Week organised by the Italian Trade Agency – Kuala Lumpur. Launched by the Italian Ministry of Agriculture and the Ministry of Economic Development, The Extraordinary Italian Taste effort was created to promote authentic Made In Italy food products and brands.

Now into its 3^rd year, the Homage to The Italian Tradition of Genuine Cooking opening showcase was held at Curate, Four Seasons Hotel Kuala Lumpur.  In collaboration with the Curate team, Chef Daniele transformed raw, locally sourced materials using the values of Italian cuisine and traditions for the night’s wine and food pairing affair.

Our palate was tickled from the get-go with a plump oyster au naturel adorned with a honeydew ‘pearl’, pine nut, orange zest and microherbs. It was a delightfully refreshing teaser when savoured with the rich, sweet fortified Luretta Malmsey Malvasia Secca wine.

Nutritionist Dr Rolando Bolognino then espoused on the nutrients and goodness of each course throughout the evening, to highlight different good food and fine wine pairings.

Our starter: creamy Parmesan Cheese Terrine, Pickled Vegetables, Puffed Tapioca Chips and Balsamic Vinegar Gel was excellent when paired with the golden tipple. Hints of fresh herbs and ripe melon accents were discernible in the nectar-like wine.

A hearty dish of Tomato-filled Ravioli in Seafood Soup made a splash with us next. Bits of mussels lent depth to the lush savoury soup, making us wish for more. The heartwarming appeal of both the broth and generously filled ravioli was heightened by the zippy, fresh Castel Vento Sauvignon Blanc by Cantine Luretta.

Although the pared-down Saffron Cream Risotto with Beef Broth Sauce, Almonds and Deep-fried Artichokes was a tad underseasoned, the risotto nutty savouriness melded well the noticeably raspberry nuance of the supple Luretta Achab Pinot Noir.

Cooked slowly over low heat to break down the muscular veal cheeks, Chef Daniele shared how braising the cut ensured meltingly tender results. His Braised Veal Cheek with Creamy Potato with Rosemary, Poplar Mushrooms and Black Truffle formed a noteworthy partnership with Castel Vento Cabernet Sauvignon by Cantine Luretta, a tannic red redolent with intense blackcurrant and plum overtones.

Dinner was brought to a close with Bavarian White Chocolate Mousse with Amaretti Biscuit Crumble with Pineapple Sorbet complemented by the easy-to-drink, straw yellow Luretta Le Rane Malvasia Dolce. We love the flirtatious, ripe fruit notes and smooth suppleness of the white wine — just the necessary high to wrap up a convivial evening.

For more information on the Italian Trade Agency, visit https://www.ice.it/en/