A Goat Year Of Bold Prosperity With GUINNESS®

 

Iconic GUINNESS® stout teams up with the Grand Imperial Group of restaurants to create a special GUINNESS® Lunar New Year menu to welcome the Goat Year with bold prosperity.

At a lavish sneak preview hosted by Bruce Dallas, Marketing Director of Guinness Anchor Berhad, we were treated to a sumptuous eight-course banquet paired with GUINNESS® stout served in different ways to complement and bring out the full flavours of each dish.

 

Dinner was off to a rousing start with the customary serving of Yee Sang – a rainbow-hued platter of fresh shredded fruit and vegetable that included crispy fried white bait, lots of almond flakes, cashew nuts, shredded mango, jambu air and chicken floss generously doused in a tantalisingly tangy sauce.  

The general consensus was favourable especially among us ladies who raved over the salad’s subtly tart accent and crunchy, nutty dimension. Suffice to say, the yee sang went superbly well with the rich, bold stout too.

Next up was a bowl of Bird's Nest Soup – a velveteen broth brimming generously speckled with aromatic black truffle flecks, chunks of fresh crab meat and delicate wispy egg white commas. A delightful luxe treat that even a non-soup fan like yours truly couldn’t resist.

After warming up our tummies with more GUINNESS®, it was time to pig out on Crispy Suckling Pig – a glorious showpiece of crackling crisp skin rectangles savoured with scallion florets and sweet bean sauce. Yummeh!

By now our GUINNESS® is chilled with some ice cubes, lightening the complex brew somewhat as we snapped up the smooth chunks of the sizeable Steamed Pomfret. The flavourful pool of classic Cantonese-style light soy sauce ramped up the fish's inherent sweetness, accentuated by some caramelised onion and pork strips.

Despite some much ado over a crustacean, ample attention was devoted to the claypot of Freshwater Prawns. Slick, sweetish-savoury tomato-soy sauce hugged the delectable largish big-headed prawns, never mind if they turned out a tad overdone.

Our glasses were never empty prior to the appearance of Braised Sliced Abalone with Dried Oyster & Beancurd Sheet (tau kan). The stout’s robustness certainly went glove in hand with the earthy, hearty dish that promises good things/prospects ahead for everyone.

Although the festive favourite of Claypot Rice with Waxed Sausages & Meat lacked the expectant ‘smoky’ overtone, everything was still polished off with much gusto.

Happily, the dessert duet of Steamed Nian Gao and Sweet Potato Pastries more than made up for that minor hiccup. The intermingling textures and mildly sweet taste got thumbs up all round, washed down with a bowl of Chilled Mango Puree with Sago & Pomelo.

 

Priced at RM1888 nett, the special GUINNESS® New Year banquet menu is available from January 13 until March 5 inclusive of two quarts of GUINNESS® stout and two sets of GUINNESS® ang pows. Full details of the exclusive menu can be found at: www.facebook.com/guinnessmalaysia

Between 5 January 2015 and 28 February 2015, consumers throughout Malaysia may win one of the 100 pure gold bars with any purchase of a big bottle of Guinness, Tiger, Heineken or Anchor. All they have to do is look out for the winning bottle cap liners and answer a few questions correctly to stand a chance to win one of 100 bars of pure gold worth up to RM1 million. Now that herald Bold Prosperity indeed for the lucky winners.

CURRY-ING FLAVOURS AT KARIGUYS

 

Dinesh Nair with his mom who's the chief cook at KariGuys

Once upon a time back in 1951, Damodaran Nair began plying his Indian food from a push-cart at Pintu Padang in Raub, Pahang. The former cook for British settlers soon made good on his food business, expanding it to a wooden restaurant in Sempalit – Raub’s largest village.

Do the sambal...with prawns

To please his largely Chinese clientele, the savvy Domadaran tweaked his curry recipes, toning down the heat to suit their palate. The rest, as they say, is culinary history.

Today, Damodaran’s famed repertoire of dishes are capably replicated by his daughter-in-law at KariGuys, a modest Indian restaurant tucked away in a corner of the Bangsar suburb. Owned and run by brothers Dinesh and Ramesh Nair, they are now the proud custodians of their grandfather’s precious recipes. Walk in and you'd find Chinese-style marble and wood-topped tables, chairs and stools set against an exposed brick wall and further in, a chalkboard feature wall.

I’m a big fan of Indian rojak and the Rojak (RM7.50) at KariGuys is surprisingly up to scratch. One can easily down double servings of it in one sitting thanks to the irresistible combination of shredded yambean, beancurd puffs, fritters and hardboiled egg doused in that scrumptiously smooth, rich and well-spiced Sempalit peanut sauce.

That aptly paved the way for the restaurant’s signature dish of Kari Ayam Sempalit (RM6.50 per pc). The large chunks of chicken is lean and juicy while the mildly creamy but flavourful curry gravy sets the tastebuds tingling; drawing its robust nuances from dried chilli, cumin, coriander, cinnamon, garlic, ginger and curry leaves, enriched with coconut milk.

Likewise, the Sempalit Fried Chicken (RM6.50 per pc) is ‘to-die-for’. Marinated in a special house blend of eight spices for 12 hours, we can’t get enough of the super-crisp skin (look Ma, no floury batter!) and moist, tender meat.

Nasi lemak fans should try the sublime Nasi Lemak (RM9.50) here which comes with a choice of chicken curry or fried chicken.

If you prefer white rice, the Sempalit Mutton Peratal (RM8.50) and Prawn Sambal (RM8.50) are great accompaniments to spice up your meal. The former uses a signature blend of 11 different spices to cook that piquant dish while roasted and pounded dried chilli lends the latter its toasty chilli accent.

Those who have friends in tow will do well to sample the Fish Head Curry (RM65 – red snapper, RM75 salmon). Bentong’s famous taufu pok (beancurd puffs), ladies fingers, tomato and brinjal wedges lend extra substance to this mildly hot offering.

Diners can complete their meal with vegetable dishes (RM6 per portion) available. Take your pick from spiced brinjal, stir-fried cabbage or French beans with carrots or ladies fingers.

While the Sempalit Curry noodles (RM8) doesn’t float my boat, it’s a viable option for those who eschew rice. 

For dessert, try the Sugee Cake – a luscious, buttery slice of sublime heaven to wrap up your meal on a subtly sweet note.

Set lunch and dinner from RM12.75 onwards per person comprising 1 main course and 2 vegetable dishes with rice are also served daily. The restaurant also offers catering services.

Check out KARI GUYS at 24, Lorong Ara Kiri 2, Lucky Garden, Bangsar, Kuala Lumpur. Tel: 03-2201 9388; 017-812 6595 from 11.45am-8.30pm daily.