Remy Martin Masterclass , Celebrating 290 Years with "THE HEART OF COGNAC EXPERIENCE"

I always thought Martin in Remy Martin was pronounced Marta, afterall, it is French, and Martin Guerre was definitely Marta... but clearly I'm wrong, as it is pronounced Martin as in Aston Martin.  Celebrating nearly 3 centuries (wow, if those cellar walls could talk, what tales would they tell) of excellence and heritage, this year's "The Heart of Cognac Experience", in conjunction with the Chinese Lunar Year of the Wooden Horse, also pays tribute to its emblem, the Centaur.....for a brief moment, I thought it was for me, since I am a Saggitarian.  Well, I guess it's not always about me. Ahem.

Held at the White Box Gallery at Publika, the venue was transformed into a party area, art gallery, laboratory and cellar all at once.  The "Centaur Creative Awards" featured paintings of these mythical half man half horse (you know what they say about how horses are hung, so it's a good thing that the half man portion is the top half), which apparently reflect the qualities synonymous with the House of Remy Martin. Boldness, Energy, Generosity & Courage.  Guests were to vote on a slip of paper which piece they thought was the best, under "People's choice awards" or "Media choice awards".

Entering a whole new world of wonderful Cognac....Gotta love the props.

The glitterati no less....

After hobnobbing with the socialites of KL, and partaking of dainty canapes, and downing several cocktails created with Remy Martin, (they were deceptively potent), we were ushered into the "laboratory"...

In school, back then, all the good students only get to go to the Science Stream...

Bottles of eaux de vies (water of life) of various ages line the shelves .... To give us an idea of what the cellar master has to go through to create the perfect blend.  The current Cellar master is 34 year old Baptiste Loiseau who assumed the role from his mentor, Pierrette Trichet, the first female Cellar Master of the House of Remy Martin.

Fun fun fun!!! Playing with beakers, pipettes, graduated cylinders and Erlenmayer Flasks, (I had to look that up)...the objective of the exercise is to taste the VSOP (Very Superior Old Pale) and "reverse engineer" it so to speak, and try to figure out the various proportions of the different aged eaux de vies.

Participants in various levels of paying attentionness...  If thought bubbles were in the pic, I wonder what they would say.

"Let's see, based on the colour, I'd say it's ...like chinese tea", says Ciki.

Brand Ambassador leading us through the process...

Pay attention you, I'm a pharmacist, so mixing these things is easy peasy for me....

Really???  That much 14 year old?  Sure boh?????

Watch and learn, you young Sapodilla....Said Ciki to the Ciku

Now try my concoction, and tell me it's not simply the best!!!!!

Apparently the model answer was 20% of the 4, 70% of the 8, and 10% of the 14.  At least what's what I scribbled on my press kit, so I presume that was the answer.

Next was the session in the cask room, a replica of the cellars for those who aren't fortunate enough to have a chance to experience the real deal.  Taunting us is that really expensive bottle of Remy Martin Louis XIII which is really only there for display.  I think it costs around RM10K.  But we were privileged to sample the Remy Martin Club and the Remy Martin XO Excellence.

Remy Martin Club is a blend of 70% Grand Champagne and 30% Petite Champagne, is a shining amber, and has fruity notes of dried apricots, floral notes of jasmine and oaky notes of toasted almonds and cinnamon.

Brand ambassador extracting from the cask, the Remy Martin XO Excellence, which is 85% Grand Champagne & 15% Petite Champagne.  The colour of fiery mahogany, with fruity notes of juicy plums, ripe figs and candied orange, floral notes of jasmine and iris, and oaky notes of cinnamon and hazelnut.

Dipping the pipette deep into the hole...

Thank you again Remy Cointreau for a wonderful fun filled educational evening.

It's DECEMBER, and time for The BIG Christmas Cirque at Bens/B.IG

Festivals somehow cannot escape the culinary excitement they generate, and in our wonderful multicultural and multicreeded land, the whole year seems to be one gastronomic treat after another. So when I was invited to try the Christmas spread at the beginning of November, I was mentally making a note to prepare for Yee Sang in December.  The BIG Group has always innovated novel treats, and this year is no different.

Their lavish takeaway...YES, TAKEAWAY menu means for the culinarily challenged, you can now host a Christmas party as if you slaved over the kitchen since Gor Dong. (Winter solstice, 22nd December).  Order in advance, select your date and pick up from Ben's Independent Grocers, Publika.  And as the spread is Kosher, you can even use it for Hanukkah.  (well, kosher in so far as it's pork free, not the other baffling combinations of no dairy and meat etc etc). Alright, let's not complicate matters, and just say it's PORK FREE.  (I am not seeing myself doing cartwheels of delight at this information however, I have to admit).  What? Noglazed ham?

Starters of Chicken Liver Pate & Melba Toast, Hummus, Babaganoush, Beetroot Yoghurt, Cold Prawn & Cocktail sauce, (whatever happened to the good old prawn cocktails of the days of yore).  I have to say, that chicken liver pate is to die for.  And no forcefed goose had to be forcefed in the process. Uppermost left is a Quiche Lorraine, and Lower Right is Turkey Pie.

The pate was seriously good, I think me and Jamie Khoo of Elle must have whacked an entire jar between the two of us.

The spread goes on, (clockwise left top) Macaroni and Cheese, Beef Lasagna, Crusty Potato Dauphins, brussel sprout leaves with bacon (Beef) and chestnuts

These hasselback potatoes I imagine would taste great if piping hot.  Reminds me of an accordion.

Roasted Rosemary Pumpkin.... gorgeous, I think I shall make some myself.


We three meats of Orient are.....

Stuffed Leg of Lamb

Capon Chicken... to the uninitiated, a capon is a castrated chicken, (Yim Kai) that due to its castration, becomes unusually large.  No, I am not a capon...

Chef holds up the star of the night, traditional Roast Turkey and Stuffing...so if you've heard rumours that the import of turkeys has been curbed this year, it's somewhat true, I hear and they're not readily availaible, (raw or otherwise), but evidently, B.I.G. has their ways and means of flying in the bird.

Herb Parmesan Crusted Beef Tenderloin


And the pieces de resistant... DESSERTS...

Red Velvet Log, Chocolate Pavlova With Mixed Berries, Chocolate Bread and Butter Pudding, Peanut butter jello log, Mince Pies (oooh, forgot to take pictures, the mince pies were amazing, melt in the mouth), raspberry meringue trifle, sticky date pudding, spiced orange cheesecake.

They had also lined up for us gingerbread houses for us to decorate.  Me? Decorate??? Shudder...Of course dinner time conversation went to Hansel and Gretel and greedy children eating off an edible house....

Children's choir ...

There is also a dining in option at Ben's, Plan B and Ben's General Food Store, starting 1st December, ...smoked salmon terrine and aragula, stuffed turkey rolls with sweet chestnut cranberry stuffing, sides of grilled brocolli, hasselback potatoes and caramelised shallot gravy.

For dessert, the red berry pavlova topped with strawberry ice cream, red berry coulis and pomegranate.

And all set to decorate her Bangsar Gingerbread House, is ...BANGSAR BABE.

It's December.... Peace on Earth Goodwill twards man.

Website: www.thebigrroup.co
facebook: www.facebook.com/
Enquiries: Tanith Rahim
Brand Guardian - Flagship
tanith.rahim@thebiggroup.co
+60362092270

Scottish Single Malt Pairs With Scottish Salmon - Glenlivet Guardians

Glenlivet Guardians, that lucky group of people who get invited every month to sample that gorgeous nectar that sails down the throat so smoothly, (yes, I am referring to the Glenlivet Single Malt Whisky), and usually paired with the most novel of ideas.  The last one was a cigar pairing at WTF in Avenue K, and prior to that, an exclusive gentleman's haircut at Truefitt and Hill..

This triumvirate is always a sight for sore eyes, especially after having to brave the jam to the destination. 


One thing for sure, the surprises never stop.  This time round, at Starhill Culinary Studio, a pairing with Scottish Salmon, which probably came from the same waters anyway, as the whisky. 

Lionel Lau, the host for the night, tells us about the various pairings, starting of course with the 12 year old, notes of summer fruit and aroma of spring flowers, which went wonderfully with the various smoked salmon canapes

The fifteen year old, finished in limousin French oak barrels, is the perfect pairing for these wonderful slabs of premium tea smoked salmon.  You could almost feel the salmon spawning on your palate... if you know what I mean. 

I have to say, the smoked salmon served that night was really top notch.

If you ever read this, I owe you a big big apology for organising dinner and then disorganising it.  I hope to get the chance to meet you again in Malaysia someday.  :(

Chef Wai explaining how to cut salmon...

And the grand finale, a twist indeed, smoked salmon ice cream.  Well, it isn't as bizarre at it sounds, and tasted very nice actually.  That savoury sweet combination is superb, it's just that I'm not sure it actually does anything for the whisky, or vice versa. 

Tumpang Glamour, ... was actually there at that same studio earlier in the day for another event.

Welcome to our new Guardian..... Richard Sughanda...

Thanks as usual to Pernod Ricard Malaysia and Millennium for the invitation!