Two Thousand And Thirteen, And My Two Best Meals

2013 certainly went by in a jiffy.  They say the older you  get, the faster a year passes, because as a percentage of your total age, a year decreases.  Ie, if you are a year old, one more year is a 100% increase.  Whereas if you're 48, it's err...do the math.

On Jan 8th, I was armed robbed in the office, at lunch time, by a lone ranger, wielding a meat cleaver, bought from Jusco at RM19.90.  I know, because he left the cleaver plastic wrap on my desk.  A few kicks to the groin, but apart from that, no real harm was done to me, physically, so I was thankful.  He did get my new Samsung S3, and a couple of hundred ringgit.

Then on Feb 8th, I started seeing flashing lights at the corner of my eye, and fortunately I saw the eye doctor immediately, because it was the onset of a detaching retina, which he lasered back that very day.  I wonder if the detached retina was a result of too much eye rolling.

Diving in the Southern Similans was a nice treat in the first quarter of the year.
 
We had the GE13, the results of which depressed me for an entire day.

Diving with Whale Sharks in Oslob, Philippines, was certainly a highlight for the year....

 Seeing Mount Everest in Nepal was definitely a HIGHlight as well.

We were blessed by abundant food in Kathmandu whilst on our short term church mission trip.  The friendships that were forged were really a blessing, and again, a highlight in 2013.

Then there was that unscheduled trip to Melbourne, for some nuptials.  Apart from the daily bacon and eggs breakfast, we remained steadfastly Asian in our culinary choices this time.  I find as I get older, I am more partial to Asian food. 

Penang with Old friends was a treat, it's always nice to be in the company of people you've know for years and years, and watched the kids grow up together. It was also my first time watching a dragon boat race.

And now, drum roll, this is after all a food blog, not some personal diary....my 2nd best meal for 2013.

Rakuichi, a gorgeous mom & pop set up, by a husband and wife, nestled in the ski slopes of Annapuri, Niseko Japan.  Made famous by Anthony Bourdain, the place seats only 12, and the soba is made from scratch by the owner, and lovingly sliced into noodles.  Our omakase menu for the night was simply divine. 

 Part of a trio starter, I can't remember exactly what this was, but it was a fish of some kind. 

This was a herring, brined and very tasty. 

Two slices of fish, if I'm not mistaken, called Kalamusi.  

 A fabulously fresh sashimi platter, of Hokkaido scallops, tuna, and a white fish.  The memory of the freshness and the wonderful taste sensation is vivid in my mind, and makes me yearn for Japan. 

 This mixing bowl is where the master rolls the soba dough.  If bowls could talk, I wonder what tales would this one have. I'm sure we'd be bowled over, by the presence of numerous celebrities. ,

 Oysters so fresh, you can still taste the saltwater of the sea. I've been off oysters for awhile now, as the ones we get here are a far cry from these beauties, but if I could have oysters like these, the world is my oyster then. 

 The lovely wife of the master, exudes such beauty and elegance.  She prepares the flames for the hot pot.

 A pork hot pot, in a broth of bonito tuna and seaweed, which is surprisingly good, despite the basicness of the recipe. 

A vegetable tempura, the batter so light and crisp, and so healthy tasting, despite being deep fried. 

 And finally, the piece de resistance, the hand made soba, in a lovely broth, that is beyond my vocabulary  for superlative adjectives. 

 Dessert, a simple but deliciously sugared chestnut, huge, with a cup of hot green tea. 

 The master signs our copy of the menu.

And that, was my 2nd best meal of 2013.  The presence of friends and loved ones, the whole atmosphere just made this such a wonderful and memorable meal. 

HAPPY NEW YEAR everyone, may God bless you all richly, with good health, the company of good friends, and good food. 

K Ginseng Launch

I've always been rather fascinated by Ginseng.  I don't know much about it, apart from the fact that it can be expensive, and cheap, much like wine, depending on quality and grade.  At the back of my mind, it's in the same category as Chinese medicines, with healing properties that can heal myriad ailments, and actually, looking at those complex root structures, it's totally believable, because that's what I imagine a healing root to look like.

Intrigue took over, and my curiosity was piqued, when old friend Angeline Mah invited me to the launch of K-Ginseng, in the newly opened Pullman Hotel, which I didn't even know existed, in Pantai Baru, next to the TM Tower.  Two firsts in a row was just too much to resist.

Fortunately, I bumped into a familiar face, our dear Makan Fairy Godmother, (Marian Eu Hooi Khaw), which at least ensured I had palatable company for the night.

There were two types of K-Ginseng drink being circulated around, the White Ginseng Vitality Drink, 120ml, retailing at RM10.90, (drat, should have drank more).  I like that ginseng bitter aftertaste, but I found the drink generally too sweet.  The high amount of sugar almost negates the benefits, in my mind, but I suppose the general populace do tend to favour sweetness over bitterness, much like life.  The other variety was the Red Ginseng G at RM7.90 for 100ml.  I cannot tell the difference, to be honest.

At the rate I was chugging the K-Ginseng drinks, (sweet as they were), I was beginning to worry that they had aphrodisiac properties....Some people swore they were feeling hot after drinking a few bottles.

These lovely bits of red ginseng candied jelly were actually rather nice.

A closer view of the Vitality Drink.  Someone asked if  ginseng was the Korean equivalent of Tongkat Ali, but no one ventured a proper reply.

In our party packs, there was this generous  bottle of Red Ginseng Extract Tonic, priced at RM249 per unit. One of the K-Ginseng gentlemen was going around from table to table, demonstrating how a sachet of the red ginseng extract powder, when put into a bottle of unadulterated korean wine, (23% proof) would allow the drinker to drink with merriment without the effects of a hangover.  Now this is music to my ears.

The demo of the Red Ginseng Extract in the Korean Rice Wine.  He animatedly tells us that the wine contains 23% alcohol, which for a wine, is quite a lot.

He pours in a sachet of the red powder, which almost resembles paprika.

Shake shake shake...and a hangover free bottle of 23% proof alcohol.  How wonderful.

I didn't really get to test the theory to see if it works, but I do intend to do so soon.  Perhaps this NY Eve.

Anyway, K-Ginseng is launched in Malaysia  by  The Korea Gyeonggi Government Agricultural Cooperative Federation and its local distributor, Caldbeck MacGregor (M) Sdn Bhd's Health & Wellness division, on Thursday and is halal-certified.

The dinner fare on the menu showed the standard hotel banquet type dinner, which surprised us, because we were expecting Ginseng laced culinary offerings.

However, there were some bonus authentic Korean dishes prepared by Korean Chef Mrs Hae Young Nam, who has over 35 years of ginseng cooking under her belt.

Above is a ginseng beef wrap, which must be very authentically Korean.  Totally new to me.  I like the bitter flavours of the ginseng, and the crunch, paired with the tender beef.

Ginseng Spice Seasoned Kimchi, a rather delicious salad, with  a tangy spicy sauce, with a coriander like leafy vegetable, with chunks of ginseng.

A ginseng salad of sorts, with julienned vegetables, walnuts, dried persimmon, which was actually a rather good combination, of sweet, slightly savoury (from the nuts), and that powerful zing from the ginseng.

Tempura Ginseng.  Not a dish for everyone, I'm sure.  I personally found it alright, though the batter could have been lighter and crispier.

Like all launches, the opening ceremony, which entailed pulling a lever, to reveal the range of K-Ginseng Products.

The lovely Sharon Lee explaining to us how the ginseng for K-Ginseng is farmed, and how the ginseng roots are best after 7 years, and harvested accordingly.  The lands in which the ginseng is farmed is also ideal for its cultivation, hence making it one of the best in the world, if not the best.

The night's events were filled with performances ala Psy, (Gangnam Style), which I guess these days, is impossible to escape, especially for a Korean event, some traditional Korean dance, and a rather entertaining songstress.

Other Products Available:

Red Ginseng Root 300g / 150g RM1190 (300g)/ RM609 (150g) per unit

Red Ginseng Extract Gold 240g / 120g RM919 (240g) / RM469 (120g) per unit

Red Ginseng Extract Tonic 720ml  RM249 per unit

Honey Red Ginseng Slice 20g X 5’s RM195 per set

White Ginseng Root 300g / 150g RM569 (300g) / RM299 (150g) per unit

The full range of K-Ginseng products will soon be available in all Chinese Medical Halls (Traditional Chinese Herb shops) and also major supermarkets such as Aeon Jusco & Isetan. Enquiries can be directed to Caldbeck Macgregor Sdn Bhd's general line (Attn Health & Wellness Division) should there be any enquiries.

T: 03-5569 2283
F: 03-5569 2383

Reality Bites, Elegantology & Martell

Foday, actually, on 10th December, at 9pm, AFC will premiere REALITY BITES: RISE ABOVE WITH STYLE, featuring AFC Celebrity Chefs, Sherson Lian & Johnny Fua, (of "Great Dinners of the World" fame).

The six part series is set in the trendy restaurant gallery, ELEGANTOLOGY GALLERY & RESTAURANT, which house a couture gallery featuring exlcusive men's fahsion and lifestyle collections created by reputable local designers.  So fashion and food find their partnership in this eclectic locale, under the patronage of cognac house, Martell.

Now, if that bit about couture and fashion sounded like it was plagiarized off a press release, it's because it was, and the reason being, asking me to comment or write  about fashion is like asking Muhyiddin Yassin to talk about education.  But fortunately, this post is not about Fashion, although I did get to meet the glamorous Beatrice Looi, ...how do women walk in those heels??? But yet cannot execute the easiest of tasks like waving a hand in thanks while driving?

I had unfortunately missed the previous event at Elegantology to which I was invited, because I was meeting some whale sharks in the Philippines, (show off? naaahhhh), to my regret, as I heard the food was stunning.  So I was extremely pleased to be invited again, without knowing what to expect, really, because the launch of a premiere of a food show does NOT necessarily entail a meal.

And truth be told, before this, I can't really say I've heard of these two fellas, Sherson Lian and Johnny Fuah.  But I now believe that names ARE important, because it would appear that uniqueness of names do seem to pave the way to stardom, and I suppose looks do help too. With a name like Sherson, it was inevitable that the guy wasn't going to grow up your run of the mill John, or James (as apostolic as those names are)...  And Johnny Fuah is an exclamation all by itself.

These two blokes did turn out to be genuinely rather entertaining, with a natural screen presence, which should make Malaysia proud to have such home grown talent.

I check out the scene, and it's rather happening at Publika Square, where a large marquee had been set up for the event, and huge Martell posters adorned the place like Christmas ornaments on a huge tree.  Only the visually challenged would have missed it.  I bump into delightful company, Ciki and KY, and that hot chick from AFC who is my namesake.  Canapes float around, accompanied by cocktails made from the nectar that is Martell...I am in two minds about this, whilst it makes cognac more palatable for those who do not like its natural taste, it totally adulterates the cognac for those who DO like it.

We sit through the premiere with a light buzz, from all the cocktails.  The program is called, I reiterate, REALITY BITES: RISE ABOVE WITH STYLE.  It showed a somewhat dramatized version of the scenes behind the kitchen, with one particular kitchen staff (I'd use the word minion, but that word is now associated with cute yellow imaginary things) who comes across as very amusing.  Will not put any spoilers here, but the deadpan-ness of that particular person was rather hilarious.  To be honest, a few of the scenes and banter between the two protagonists seemed a bit contrived, but it was entertaining nevertheless, which achieves its objective, no doubt.

The Q&A session featuring the two stars, Beatrice Looi, Cheah Chee Keong, Head of Content, Creative & Marketing at Scripps Networks Interactive, Asia Pacific.

And the long awaited moment, dinner! Starting with Elegantology's baker's choices, Truffle Butter florets, Paprika Chickpeas Hummus and EVOO (I'm guessing its something something Olive Oil).  Give me butter with my bread any day, none of this healthy olive oil business.  Those florets totally floored me.

The black bamboo charcoal bun....oddly enough, in the post before this, I commented on their strange popularity.

Nothing warms the heart, ...and chest, like a good swig of cognac!!!!

Ceviche Scallop, Paw Paw Kerabu, Nam Pla Influenced Ponzu Sesame Drizzle.  Excellent, the scallops, probably cooked in the acidity of the sauce, is far better than anything seared actually.  Without a hint of marine fishiness, and freshness that helps it glide down the throat effortlessly.  I could eat more of this.

Foie Gras Cube, Olive Lemon Soil, Soy Bean Milk Braised Shimeiji Mushroom.  It was good, but I personally prefer foie gras in its original state.  But very creative and innovative indeed.  Olive lemon soil, ...what is it with modern chefs and the penchant for "soil?"  Perhaps it's to bring them back down to earth.

A lovely oxtail broth with brandied sea cucumber.  Beautiful consomme, with elegant bits of deboned oxtail, so that one doesnt have to inelegantly manoeuvre through that huge hock bone and choke over the glass of Martell.

Tomato Sake Granita, Sour Plum Shaved.  I love the way they marry ingredients from across the cultures, it's like a Bloody Mary meets Kut Chai Sheen Mui (Kalamansi sour plum).   A rather apt palate cleanser, the tang from the tomato and sour plum totally gives your palate a "clean slate" to continue.

Kobe (no, it does not rhyme with Lobe, it's "KO BAY") beef skewer with Miso Pineapple Bearnaise.  I HAVE NOT LIVED!!! Move aside, Wagyu, I've found a new beefy love in Kobe.  Melt in mouth, really quite a scintillating sensation.  It was REALLY good.  What more can I say?

My virginal kobe experience.  Or at least I think it is.

Everyone loves their meat on a stick!!!

Barramundi, Smoked Muscovy Duck Glutinous Rice.  I can't understand people, especially Chinese, who say "sek gwai lou chan mm bao".. (eat Western dinner sure not full).  Actually although the portions look dainty, by the time the barramundi came, I was stuffed to the brim.  Which is a pity, because when you're stuffed to the brim, it's hard to appreciate food.  The barramundi was fresh, and cooked well, and that pile of rice was delicious, but way too filling towards the finishing line.

Replated Black Forrest Gateau... (hmmm, I'm not sure if the double Fs are a typo in the menu).. Well, you can't really go wrong with cherries, chocolate and cream, BUT I have to say, I did not think much of that stray sponge, which resembled a dry loofah.  Spongeless, the dish would have been perfect.

A fabulous meal and a wonderful evening, with great thanks to the hosts, and organizers and to Jade for the invitation.