Showing posts with label sparkling wine. Show all posts
Showing posts with label sparkling wine. Show all posts

Wednesday, March 07, 2018

CHEF FRANCISCO ARAYA HOLDS COURT AT THE LIBRARY


I couldn’t think of a better way to celebrate my birthday than being wined and dined at The Library of the Ritz-Carlton Kuala Lumpur. The luncheon showcased award-winning chef Francisco Araya whose modern European cuisine - in this instance a coterie of his refined seafood specialities - left us landlubbers gasping in awe.
 
Guesting at The Library from 6 to 10 March, the dishy Shanghai-based Chilean proved to be a notable choice to kick-off the Ritz-Carlton's highly anticipated Guest Chef Dinner Series 2018. His impeccable credentials include his present Executive Chef position at NAPA Wine Bar & Kitchen, stints with Chile’s fine Alegre restaurant and Tokyo’s 81 Restaurant where he was awarded one Michelin star for his artful wizardry at melding Latin American, European and Asian influences.
An excellent San Feletto Prosecco Brut opened our lunch on high spirits. Crisp, bright and moderately dry, the Italian sparkling wine awash with delicate fruity, vanilla and nutty nuances boasts a long, satisfying finish. Truly a worthy choice to accompany the chef’s opening volley.
Araya's impressive wealth of experience drawn from Chef Ferran Adrià’s legendary three Michelin-starred restaurant El Bulli came to the fore from the get-go with his playful amuse-bouche: a triumvirate of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg followed by Tomato Water with Shrimp & Watermelon, and a Beetroot Tartelette.
We were astounded by the various components of this stunning curtain-raiser. Starting with an impossibly thin, crispy savoury scallop skin dotted with dill cream, it was well-matched by a dainty coin of a tartlette anointed with a dollop of refreshing beetroot purée.

Served in a whole egg shell, the cloud-light celeriac mousse evoked spasms of shivery delight in us before we proceeded to slurp up every drop of the umami-rich tomato water. Tiny cubes of watermelon frolicked with a sweet, springy poached prawn for textural and flavour contrasts.

The pace picked up with a whole slippery Oyster crowned with Caviar and Cauliflower Cream. Flecks of fresh lime zest and sichimi (smoky, sweet ground red chilli and Japanese sansho pepper) bestowed fleeting yet discernible accents into the sumptuous dish. It was superbly paired with Vionta Albariño Blanca, a Spanish white brimming with complex tropical fruit notes and crisp acidity on the palate.

We then discovered warm gingery notes melding harmoniously with the inherent sweetness of the exquisite Scallop Ceviche. Supplemented by a chorus of clean, refreshing cilantro and green apple flavours, it came with Ventisquero Reserva Sauvignon Blanc - an on-point wine flaunting elegant citrus, pineapple and floral dimensions.
Chef Francisco's game-changing Arroz Verde or green rice held us spellbound with its luxuriant creaminess and lush oceanic sweetness. His secret? Using clam stock and spinach purée to render the plump short-grain arborio rice until the grains turned soft albeit nutty to the bite. Translucent carpaccio slices of Carabinero shrimp — deep-sea red shrimp  coveted for its robust flavour — and crispy fried prawn legs heightened the dish’s appeal.
We swooned as the delicious creation formed a winsome alliance with Vina Muriel Reserva Blanco Viura a rich, straw gold Spanish white with whiffs of lime, floral and oak overtones.
Our gastronomic adventure continued with the otherworldly speciality of Shrimp with Yuba, Caramelised Onion & Dill hitting our palate on a meteoric scale flavour-wise. Sous vide in olive oil for half an hour, the tender, springy tiger prawn reclining on a silky soft sheet of yuba left us gobsmacked. The unctuous caramelised onion bits & savoury dill sauce were to-die-for, a perfect counterpoint to the dollop of celeriac puree hidden underneath the sheer skein of yuba and little wedges of baby radishes.

Crisp, mellow tropical fruitiness of the Ventisquero Reserva Chardonnay proved a spot-on match for the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. Every element of the dish – from the fried zucchini flower stuffed with prawn mousse to the splash of squid ink sauce and intensely flavoured prawn bisque was so raveworthy and refined, we felt as if we had soared to heaven. Honestly, it took all our willpower to resist from licking the plate clean!

The dessert of Almond Financier with Pandan Ice Cream couldn’t eclipse the earlier show-stoppers. Decent though the little cakes were, their pairing with the quenelle of pandan flavoured ice cream and bits of raspberries barely made an impact with us. The saving grace was the surprisingly good Roustabout Late Harvest Viognier, a likeable tangy-sweet dessert wine with expressive of herbal-floral aromas.
Catch Chef Francisco Araya at The Library until 10 March from 7pm until 11pm. His mastery will be showcased in a seven-course dinner priced at RM350 nett per person with an option of wine pairing at RM500 nett per person. 

For reservations and enquiries, please call The Ritz-Carlton KL, tel: 03 2142 8000 or email:  dining@ritzcarlton.com.my.

Saturday, September 10, 2016

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  








Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...