Moet & Chandon Gourming

It's always nice to receive invitations from G2 PR because their events always rock! So, when the lovely Mel called me, with very little notice, to attend a Moet function the following day, it didn't take much persuasion to drop everything in the day job, and come running to the Mandarin Oriental, for the Moët & Chandon Gourming.

Well, it was an educational afternoon to say the least.  For starters, I found out how to take the feeder bus from Bangsar to the the LRT, and a wise decision THAT turned out to be because the traffic going into town on a Friday afternoon, was diabolic, to say the least.

The next nugget of wisdom I gleaned, was the shocking realisation that all my life I've been pronouncing the name Moët & Chandon wrongly.  Oft mistaken as MO-YEA...afterall, isn't it french, and aren't all French Ts silent, at the end of the word, like Cliquot, Buffet, Fillet, Chalet ... But as it turns out, the "ë" before the T has two duttis, which means the T is pronounced, so it's actually Mo-wet.  And as someone pointed out, Hermes is Air Mess.  Not owning any of the bags, I wouldn't know how to say the word, obviously, but in the case of Moët, well, I do drink the stuff often enough to at least have to know how it's pronounced.  Well, there's a whole list of commonly mispronounced words HERE, so I am obviously in good company.

Next on life's lessons, the word GOURMING, which is the unholy spawn of gourmet and tasting.  Created specailly for this culinary workshop, its purpose was to
* revive the art of elegant snacking (as opposed to inelegant snacking of peanuts and beer?? I'm not sure what that means exactly)
* let the participants understand how different types of food and cuisine can pair well with Moet & Chandon champagne.

We start off milling around in the foyer, very ladidah way of spending a Friday afternoon, sipping champagne, and blowing air kisses to all and sundry, trying to appear refined.  Luckily for me, I had the company of the inimitable Fay Khoo, which automatically boosts one's standing in any event.  Needless to say, I stuck to her like a leech.

This photo, posted on Instagram, got me a reply, "Is that a Magnum, or are you messing with my mind".  Well, turns out the magnum bottle was empty actually, but the NORMAL bottle was definitely full and flowing.The Moet Imperial, a living legend, is the flagship of Moet & Chandon, and distinguishes itself by a bright fruitiness, a seductive palate and elegant maturity.  It is a balance of 30-40% pinot noir, 30-40% Pinot Meunier, and 20-30% Chardonnay.   The aromas reveal apple, pear, white peach, and citrus fruits with floral nuances and elegant blond notes of brioche and fresh nuts.

We are ushered into the ballroom, and introduced to the concept of the workshop, where by we are divided into sets of 2, (Fay Khoo being my companion), and we are given a selection of goodies and ingredients to mix and match and pair with champagne.

Presenting the culinary part of the workshop, was Chef Nicholas Isnard, who hails from the South of France, (isn't there something about the "South of France" that just yells refinement and culture), and was head chef of Auberge Du Vieux Puits when he was only 25.  He moved on to Le Chateau de Curzay, during which time he created his firstg revisited onion soup, and the Vichyssoise oyster.  In 2008, he bought the Auberge de la Charme a Prenois, near Dijon, and within a year, got their Michelin star.

With such a sterling resume, we were truly privileged to be able to sample some of his offerings.

To instruct on the champagne part of the workshop, the dashing Arnaud Mirey, who is no stranger to us, having been at quite a few Hennessy Appreciation Grows events.  He is the Regional Brand Ambassador of Moet Hennessy Asia Pacific, since 2008.

We don on these very classy aprons, which unfortunately made me look even fatter.

The three main dishes for the day were scallops, chicken and penne, to be paired respectively with the Moet Chandon Imperial and the Moet Grand Vintage 2004.   Grand Vintage 2004 embodies the three essential values of the Moet & Chandon Grand Vintage spirit, which are freedom of interpretation, selection of the year's most remarkable wines, respect for the individuality of each vintage for finely aged champagnes which stand out for their maturity, complexity and charisma.

The first dish, Scallop Carpaccio , cucumber tagliatelle, yuzu vinegar and coconut milkshake.  Each bite sent shivers of esctasy down the spine, and we washed it down with the champagne.  I actually thought it paired well with either or, but of course, the Grand Vintage 2004 was better in this case.

We were left to create our own concoctions using scallop as the main ingredient.  We (by we I mean Fay and I) tried scallops with some grapefruit zest, some lemon juice, all very safe and commonsensical pairings, that went quite well.

Next up was the Chicken Fillet, with Pototo Gnocchi and Eggplant.  Loved this even on its own.  Again, it paired better with the Grand Vintage 2004.

Umei of CC Food Travel always manages to get into all the glamour shots.  

The Penne Pasta with Olives, Basil, Parmesan, which actually for some reason, tasted better with the normal Imperial.  Maybe by this time  I had imbibed a bit too much, and was flushed like a boston lobster, so the lines are blurred.

A little bit on the additional aromatics we were given to play with.  For bitterness, we had aragula, and grapefruit zest, Sweetness, Coconut Milk and Figs (I Loved the figs, they went well with the chicken, and scallops), for saltiness, anchovy and sea salt, for sourness, Lemon juice and cucumber, and button mushrooms, vinegar, etc ...listed under "less desirable" were mustard, cut chilli and artichoke.  I'm not sure why, but I thought the lemon and chilli made a fairly nice dressing for the scallops.

A warm buzz of contentment accompanied me back all the way on the LRT to Bangsar.  Thanks MHD & G2 for yet another wonderful event.

Cape Mentelle Wine Pairing Dinner At Neo Tamarind

Nothing like a midweek Wine Pairing Dinner to take away the midweek blues. Especially when the invitation comes from the wonderful people at Moet Hennessy Diageo and G2 PR.  One can always count on them to pick an interesting venue for a different dining experience, and sure enough, this time dinner was at Neo Tamarind.  I have not been to this neck of the woods in years, and I believe the last time I came here, it was an Italian restaurant...yes, it has been that long.  One of the reasons is the very thought of parking ALONG Jln Sultan Ismail is daunting, let alone braving the traffic.  However, to my pleasant surprise, neither was an issue, traffic was a breeze going into town, and parking was easy enough, just park at neighbouring Menara Hap Seng (very cheap too), and walk over, or if you're feeling luxurious, just valet park at the premises itself.



I bump into fellow bloggers, KY Speaks and Ei Ling (chocolate snob) at the foot of these stairs, but totally forget to take a picture of them, or with them. 


It's nice to see that such places still exist in the city centre, ie, private bungalows, or what used to be, housing a nice restaurant.  They're few and far between, which is a pity. 


As I head STRAIGHT for the wine, I totally forget to photograph the event at the foyer, which is a blind tasting, of four varieties of Cape Mentelle Wines.  You do not wear a blindfold, but the bottles are covered, and you got to guess the sequence of the wines, which was  made up of a Sauvignon Blanc Semillon 2012, Chardonnay 2011, Cabernet Merlot 2010 and a  Shiraz 2011.  If you guessed the sequence correctly, you win a bottle of wine.  Sadly, due to my failing eyesight, (and not taste buds), I misread the labels on the poster, and wrote down cabernet sauvignon instead of cab merlot, hence forfeiting the chance at the free bottle, much to the stinging pain in my heart. 

 The lovely dining room setting


MHD Brand Ambassador, Chong Wai Keng, giving his introductory speech. 


ASHLEY WOOD, VITICULTURIST, a Bachelor of Viticulture at Charles Sturt University in New South Wales,spent 12 years working in vineyards in Margaret River before joining the team at Cape Mentelle in 2007.  At this dinner, he regales us with the tasting notes of the different wines, and talks about them with an utmost contagious passion. 



Steamed white cod paired with coconut herb reduction paired with the Chardonnay.  Oh, for canapes, there was a variety of foods, paired with the Sauvignon Blanc Semillon, which I much preferred over the chardonnay.  For some reason, I find savignon blancs generally crisper, the pale straw green hues appearance refreshing in our weather in particular.  The SBC is made up of 54% sauvignon blanc and 46% semillon.


The Chardonnay, on the other hand, paired with the Cod, (which incidentally was very well done.  The coconut herb reduction did not overpower the natural flavour of the cod, and the fish was fresh and cooked just right), did seem to be a good match.  The citrusy notes of the wine complement fish the way ...citrus does.


The Cabernet Merlot 2010 a bright, deep ruby red potion, comprising 44% cabernet sauvignon, 42% merlot, 7% cabernet franc, 6% petit verdot, 1% malbec.  It's what in my limited wine vocabulary I would consider a fairly full bodied wine, with a distinct but subtle tannin.


The Cabernet Merlot was paired with Roasted Chicken, Roasted Garlic bulb and whipped potatoes.  It was unanimously agreed on our side of the table that the roasted garlic bulb was outstanding.  The chicken was also moist and flavoursome, and the potatoes, that had been whipped into submission, were light and almost airy. 



The Shiraz 2011 with the roasted duck breast was really a good match, like Sandy and Danny in Grease.  Fortunately, my breast was tender, (okay, that came out wrong), unlike KY's and Ei Ling's breasts which were apparently tough and chewy.  It was quite effortless, and I wouldn't have minded more breasts.  Of the two reds, I preferred the Shiraz.  It's dark purple hues and depth remind me of literature, (as opposed to tabloids, which some wines remind me of), and I guess the pairing with duck seems inexplicably French, and who I ask doesn't like all things French....except the English?




You may think these two pics strange, but very seldom do we get "male models" parading alcohol.  It has always been the ambit of chicks... so it was interesting to see these strapping young lads doing their thing.  A tribute to the male models.



Finally, the piece de resistance for the night, since FOUR guys were parading the bottle, the dark, vibrant, ruby red Cabernet Sauvignon 2009, paired with a succulent piece of grilled Tenderloin, Ergyngii mushroom, scallion oil & beef jus.  You can see the full bodiness of the wine from the tears left on the glass after a swirl.  Each sip of the wine enhanced the taste of the tenderloin, and also contributed to the increased conviviality in the room.  The wine is made up of 97% cabernet sauvignon, 3% merlot.







To end, a green tea creme brulee.

Twas also nice to catch up with old timer bloggers KgBoy & Citygal, who haven't aged a day since I first met them nearly 6 years ago.  With us is MHD Brand Ambassador Chong Kai Weng, and Taufulo.

Penang Food Trail With Hennessy XO And Chef Michael Han Of Fiftythree

Every once in a while, an invitation comes your way that you somehow know is too good to resist, even if it meant jettisoning your dear family for the weekend. It could be for a stag night in Bangkok, though I am sure I'll never get a visa for that, or the next best thing...A Penang Street Food Trail with Singaporean Celebrity Chef, Michael Han, of Fiftythree, and the fun fun people of Moet Hennessy Diageo, and G2.

The premise of the trip was this, in a nutshell. Chef Michael Han was to savour the various street food delights that Penang has to offer, and "deconstruct" it for a grand sit down Hennessy XO Appreciation Grows Dinner, which will be held on the 28th of September, at newly restored St Joseph's Novitiate along Gurney Drive. How uber cool is that. And we, the motley crew of food bloggers, comprising Superwilson, Taufulo, Sidney of BigBoysOven, and Annabella, and other main stream media people, were really in for a real treat.

Our Firefly flight departed Subang...actually foolishly, while waiting at the airport, due to hunger pangs, most of us had some MacDonalds breakfast, a travesty in itself, if you think about it! Upon arrival in Penang, we were ushered into a huge aircond coach, not unlike tourists, even complete with tour guide. We learnt that Penang used to be called Pulau Kesatu, and till today, Penang still pays "rental" to the Sultan of Kedah. Some unprincely some of RM18,888-00 per annum. I also want to rent an island laidat.

We swing by at the swanky G Hotel, to pick up Chef Michael, and proceed to the first stop, the ever famous Penang Assam Laksa at Cafe Joo Hooi at...



Packed with people, our busload fills the famous kopitiam to bursting. In addition to that, the flutter of the paparazzi and the incongruous bottle of Hennessy XO certainly drew a lot of wondering stares from the rakyat.


The happy participants of the food trail...






This was the object of our desire....a piping hot bowl of Penang's iconic dish. However, to be honest, the best assam laksa I've personally tasted was a home made one...


The inimitable Karen Ong, Marketing Director of MHD.... the girl who calls me Lou Tou..(old bean)





Chef Michael tries his hand at preparing a bowl of assam laksa, and also to give the shutterbugs a photo opp.


The numerous facets of Chef Michael Han, whom women swoon at the sight of....sampling his Assam Laksa. Actually, he comes across as being painfully shy.


The old uncle cooking the laksa looked happy enough, and cheerfully downed his glass of XO. By the way, a glass of XO on the rocks really goes well with this kopitiam fare.

We are given an insight into the lives of the VIPs and Celebrities, for what happens is, an advance scout goes ahead to the next destination, and by the time the entourage arrives, voila, food is served. I could learn to get accustomed to such a lifestyle, I reckon.


Famous Lee Ice Kacang at New World Park....and Pie Tee. I actually added a dash of XO into the ice kacang to see if it did anything, ...nah, not really, it was overpowered by the sweet syrup and stuff. No point wasting good stuff here.





Crunchy pie tee casing with boiled chinese turnip, and their special chilli sauce.


Chef Michael's a good sport, always smiling, despite being jet lagged, and always accommodating with photo shoots etc. I would LOVE to tap that mind to see what was being deconstructed.

Now, the next stop, really fascinated me. It was the famous LINE CLEAR Nasi Kandar. In an alley lane, not exactly the epitome of hygiene, the queue for the nasi kandar is what I envisage at the launch of the new Iphone 5....But of course, ahem, we WERE with VIPs, so did we have to queue with the hoi polloi? No, of course not, we just waited in the comfort of our aircond coach, while the advance party went ahead, ordered the food, and secured us two tables. Tah dahhhh...


Line Clear apparently used to be an alley lane, where garbage trucks plied to and fro, and the marshall will yell, LINE CLEAR for them to reverse. So I was told.


An amazing beef curry...


Simple but nice...fried eggs...crispy on the outside, soft and runny yolks on the inside, achievable only with very hot oil, and an egg swimming in that hot oil...





Kurma chicken. Okay, honestly, the food is above average, but seriously, I don't know what it is that draws the hoards of people. Amazingly, the nasi kandar stall just immediately next door, is empty. Like an ugly sister at the ball, watching everyone coo over the pretty one. Incredible. But I am so grateful for the chance of being able to sample the food without having to queue.





The fler looks like some Hong Kong film star from certain angles.











The token photo of him pottering around with the nasi kandar dishes...


And of course, what is Penang without its famous Char Kueh Teows. Everyone has their own favourite version, mine is actually the Lorong Selamat one with the uncle with the goggles, but this one I have to say is very unique. Not be mention the huge ass prawns...

Kafe Khoon Hiang at Jalan Dato Keramat...Ah Leng's CKT.














Love the seductive way Mel of G2 plonks the XO onto the bottle.





Now, what makes this different, apart from the huge prawns, is that lump of egg like substance on the top left of the plate. Apparently it is actually mantis prawn, probably minced. Very unique.


Michael (by now no need to address him as Chef Michael already la hor) gives his thumbs up. Now I actually added a dash of XO to the CKT, and wow, now, that really gave it an extra kick. Seriously, if you have the luxury of a bottle of Hennessy XO the next time you have CKT, add a dash in.





Now, what's this?


Huge ass oysters....Hor Chien...Now, this is the finished product, and it might LOOK simple enough, but boy, what a complex process to arrive at this stage. I was mesmerized, and moisturized, watching the entire procedure. Kedai Kopi Seng Thor...




Yes, that is OIL, and plenty of it.

The Making of the Hor chien....


First, he lays a layer of batter on the hot pan. Some eggs are cracked open, and fried into the batter. A copious amount of HOT OIL is then poured over the batter, almost like reverse deep frying... the oil is removed, miraculously, with some kung fu like deft movement of the wok ladel, and the first batch of fried egg is placed aside. the same process again, and finally, the addition of the oysters, with a flambe for effect, to yield a most fascinating plate of Hor Chien. Well, it is apparently RM35 per plate. I am dying to know if Chef Michael Han will be deconstructing this dish, and if so, how...





After stuffing our faces with food, and drinking Hennessy XO all along the merry way, we were in a sombre press interview...well, it felt somber at first, and I remarked I felt I was sitting for exam. Karen retorted that THEY felt THEY were sitting for exam.

Michael was trained as a lawyer, or read law, but never practised, as he felt the inner call to Chefdom. Did his parents object? OF COURSE, he replies. Till today they are not quite sure why he did it. He has never sustained any serious kitchen injury.

His full biodata can be found HERE, in the preliminary post about this upcoming trip.


So, what goes on in the mind of the genius? He will not share any hints of what we can expect on the 28th...so its a complete surprise.

Now if I were a celebrity chef, what would I concoct?
Hmm, a fish bisque, with tamarind and mint. Ah, who am I kidding, I doubt I'll be able to do anything...and that is why I am not a celebrity chef....heh heh.


And to end it all, a "family" portrait....
Isn't that sweet.
Photo shamelessly lifted from Taufulo's Blogpost on the same topic. Others who also wrote were Superwilson, very detailed, right down to what camera is used for what, ...Dine With Anna, and Bigboysoven.