Thursday, October 20, 2016

An Intriguing Night At the Launch of the New Mystery Glenlivet Cipher

Everyone loves a good mystery, and this particular invitation from the Glenlivet Guardians organisers was simply too intriguing to resist.

With great anticipation, I roll up at the mystery location...

"Shrouded in mystery, the secret bottle beckons
Unknown are its aromas, flavours, and tastes
Not all who desires shall be given entry
For only those with the key may take the next step.

Will you be the one to unlock this enigma?

Date: 20 Sept 2016
Time: 7.00pm - 9.00pm

Venue: Solve the mystery to get here:

1. Park at/near Jalan Medan Setia 1 or 2
2. Look for the bank in yellow
3. At the alley behind the bank, there is a mysterious old wooden door
4. Knock 3 times, and answer the riddle:

As the ultimate custodian of The Glenlivet, it is his job to ensure the century-long legacy continues, and the whisky is always of supreme quality.

He is _ _ _ _ _ _ _ _ _ _ _ _ _ _"

Ashamed that despite being a Guardian for several years now, I still had to google the answer, which was the password for entry into the mystery speakeasy, ...SKULLDUGGERY,,  Incidentally, the answer to the riddle is Alan Winchester.  (remember that Winchester edition that sold for like RM94,000)...which you can read about HERE.

Upon arrival, we were ushered to a darkened room, blindfolded and given three items to identify, with our sense of smell, which I identified as Caramel, Oak, and Tobacco.  (answer to be revealed later, but suffice to say, I got a smacking score of ZERO/THREE)  All of these three items were obviously part of the elements of the mystery bottle.

I took this photo blindfolded, so excuse me if it looks blur.....

The usual trio all lined up and filler until the mystery was revealed...

And lo and behold, as the "Patriarch" of the Malaysian Glenlivet Guardians, Lionel Lau (actually the Malaysian Brand Ambassador for Glenlivet)  introduced the mystery bottle with no cask information, tasting notes, nor age statement.

The Glenlivet Cipher challenges whisky enthusiasts to use all their senses to decode the flavour profile of this mysterious single malt, hence the sensory game.  It was then revealed the three elements were Vanilla, Honey and Raisin.  How the heck does one smell raisins, but yet there were several winners.  Harumph, must have peeked through the blindfold, or must have had noses like canines.  #soreloser

But of course the greatest honor was the fact that “The Guardians of The Glenlivet will be the very first people to taste the Cipher in Malaysia,” said Brand Manager Benedict Yong of Pernod Ricard Malaysia. “It is one of the privileges of being one of The Guardians. We also made it a challenge right from the beginning as a tribute to this unique limited edition single malt."

Note the gorgeous bottle, and the cipher codes on the label.  I have to say I was sold on the bottle and label design alone!!!

(Photo courtesy of press release)
Benedict Yong (left), Brand Manager of Pernod Ricard Malaysia, unveils The Glenlivet Cipher with Lionel Lau (right), Brand Ambassador of The Glenlivet

(Photo courtesy of press release)
The venue as I mentioned, was SKULLDUGGERY.... though honestly, that night, between the dark lighting and the buzz from the booze, I never noticed any of these gorgeous looking skulls.

(Photos courtesy of the press release)

So what did I think of the Cipher?  Well, it certainly is mysterious, and is also stronger than usual with 48 ABV, or 96 Proof.

The Glenlivet Cipher will retail for RM780 per bottle, inclusive 6% GST. As this is a limited edition whisky, the Cipher will first be made available to The Glenlivet Guardians, before being released for retail purchase at selected outlets.

The rise in popularity of single malt whiskies over the past 10 years is an indication that more people are actively nosing, tasting, and discussing single malt whisky. The Cipher will encourage whisky enthusiasts to sharpen the use of their senses and have a deeper appreciation of the whisky’s complex flavour profiles.

Those interested can head to The Glenlivet Cipher microsite to test their nose and palate at There, a video with clues to help decode the whisky will be provided. They will then have to select six aromas for the nose and six flavours for the palate, thus creating the flavour wheel out of over 10,000 possible combinations. On completion, a percentage score will reveal how close they have come to cracking The Glenlivet Cipher taste profile. Their score can be shared on social media, and the challenge can be repeated as many times as they want.

Hobnobbing with the media and Lead Guardians.... after a few swigs of Glenlivet, everyone is a friend.

Also, I believe this sweet lass is taking a break and we might not see her at future Guardian Events, so special thanks to Nicole for all the years of Guardian-ing!!!

The Guardians programme is a whisky community for the fans of The Glenlivet, with regular tasting events for both whisky connoisseurs and newbies alike. There are now close to 800 Guardians in Malaysia and is currently one of the country’s most active whisky communities.

The exclusive Facebook Group for The Guardians in Malaysia is

To be a Guardian, please email

For more information, check out The Glenlivet Malaysia Facebook Page at

Monday, October 17, 2016

Maison Francaise Redux

It's always a pleasure to dine at Maison Francaise, that elegant French restaurant on Changkat Kia Peng, were one almost feels one is not in KL, so when the lovely Broughtuptoshare couple invited me to revisit the place, yeah, didn't have to think very hard about it.

The Chef, Thierry Le Baut, has been there a few years now, and we were privileged enough to sample his cuisine the last time as well, which is posted HERE.  

To begin, an Amuse bouche of tsalmon tartare, a little profiterole or cheese gougere, and goat's cheese nougat.  Certainly a minor symphony of flavours to kick start the meal.

And to whet our palates, this very drinkable Lavilla Cabernet Sauvignon, which presumably is the house red.

Carpaccio De Poulpe, Gel De Yuzu, which is an octopus carpaccio.  It's amazing that octopus can be so tender and so fresh, and yet devoid of that briny fishy smell.  RM75.  Loved the plating.

Terrine de Foie Gras au porto RM98.  I personally favour a pan seared foie gras over a terrine, but this was choc ful of foie gras, so much so for  a brief moment, none of us were sure if it was a pure chunk of foie gras, or indeed a terrine.  Melt in the mouth, with that wealth of taste that comes with the lavish use of foie gras.

Crepes Vonnasienne Au Saumon Fume, creme aux citron confits, RM70.  Such a gorgeous looking display of smoked salmon, on a Vonnasienne crepe.  A word so bombastic that even google yields few search results, and none in English.  A very unique crepe, that seems like cross between pancake and bread.  Well, carbo aside, that smoked salmon was delicious.

Le bisque de homard, saute de homard confit au beurre Breton RM65, which when lost in translation, is Lobster Bisque with sauteed lobster in Britany butter.  An excellent soup, so rich and full of prawny lobstery flavours, with albeit a miniscule glob of lobster, for taste.  I really liked this bisque though, but be warned, it is very rich.

Our culinary prayers were answered with the serving of this Escalopes de foie gras poellees aus raisins.. well, if those round things were raisins, they have have been "resurrected from the dead" cos they were plump and grapelike.  RM 125.  To me, this is the absolute must have.  The slightly tangy sauce reduction cuts through the fattiness of the liver, complementing it perfectly.

It almost looks like the two scallops were communicating with each other.  Coquilles Saint Jacques poellees, puree d'artichaud a l'huile de truffes.  RM72.  Seared scallopes with truffle flavoured artichoke.  I can understand why menus are so much more interesting in a foreign language.  Perfectly seared plump scallops, and who doesn't love artichoke puree?!!

Who's have recognised this, which we only ever see in our ikan bakar.   Poached sting ray, potato puree and black butter with capers.  RM120.  Interesting combination, but I feel that the sauces kind of overpowered the simplicity and sweetness of stingray flesh, which we Malaysians are more accustomed to eating grilled.  (albeit with chilli sauce).

This gorgeous Galician Octopus, (actually it doesn't state on the menu its from Galicia, Spain, but I had sampled it last year in Spain, so asked the chef it these WERE Galician, and sure enough they were).  Grilled with crunchy spicy potatoes and sauteed pak choy.  That black "thing" is the spicy potato, and is absolutely yummy.  RM115

Filet de lotte rotie a l'ail, fenouil et echalottes, sauce auz crevettes.  RM148.  Monkfish, in English.  I am more intrigued as to how it got its name.  This fish itself is a hideous creature, but is a deep water fish, with white meat.  I usually am ambivalent about the monkfish, though clearly there is a market for this, as it seems quite popular.

Roasted Lamb Rack, Sweet and Normal potato puree, grand veneur sauce.  RM135.  When I first saw the doneness of the meat, I swore I could hear the lamb still bleating, baaaa baaaa....A bit hesitant to try such rare lamb (in my old age, I am less adventurous with lamb), I'm glad I overcame my haemophobia, and had a slice, because it was really good.  Tender, melt in the mouth.

Supreme de volaille farcie de foie, peau croustinllante, sauce poulette, ..Chicken breast with foie and crunchy skin, poulette sauce,  RM130.  Half the battle is lost for me when it is breast meat, and it takes in my book, some skill to make a chicken breast moist and succulent as the red part of the chicken.  Well, Chef Thierry did a good job here, his breast was indeed succulent and tender.

Roasted Smoked Duck Margret, Puy Lentils and duck sauce.  RM135.   I didn't know it's possible to slice duck so thinly, and make it look exactly like beef!!! I love the slight gaminess of duck, that free range kind of flavours of the meat.  And those potatoes!

Le Souffle au votre choix, vanilla cointreau and chocolate souffle RM45.  I am always in awe of a good souffle, and am impressed with those who can make their thing rise.  I've attempted once or twice but have failed dismally.  Souffles are a must in French restaurants, and is to dessert what foie gras is to starters.

Lemon tart with meringue and lemon ice cream RM36, although I am fairly sure that this was a raspberry ice cream we were served that night.  Love the elegance and tang of the french lemon tart. Could have omitted the meringue for me.

Pear and Praline Tear, with Raspberry sorbet, RM36.  Such a pretty dessert that looked too good to destroy.  That tangy sweet tango between the sorbet and praline worked magnificently.

Guanaja Chocolate Volcano, with pistachio Ice cream.  RM36.  The timeless appeal of this dessert I guess is watching that flowy chocolaty goodness burst forth like lava from Vesuvius, and besides, you can't really go wrong with a good quality chocolate.

Maison Francaise is also a great venue for private events and functions as described in my first visit, HERE.

5 Jalan Changkat Kia Peng 
50450 Kuala Lumpur. Malaysia
Tel: 03 21441474


Tuesday to Sunday: 11.00am - 11.30pm (last order)
Monday : Closed.


Wednesday, October 12, 2016


The Whisky Society Brings The Biggest Whisky Tasting Extravaganza of The Year
An Unlimited Tasting Experience of 11 Premium Whisky Labels Featuring 26 Expressions

It’s everything a whisky lover would hope for! – The Whisky Society makes a comeback once again, this time bigger than ever with the widest selection of whisky labels ever. With an offering of more than 11 premium single malt & blended whisky labels featuring more than 26 variants under one roof coupled with scrumptious food all for only RM229, this is an event that should not to be missed if you wish to enhance your whisky tasting experience with the company of great friends.

Attendees of The Whisky Society 2016, which will be held at Ruyi & Lyn, Bangsar Shopping Centre from 6pm to 10pm, can expect their palates to be lusciously treated to some of the finest whisky labels in the world namely Glenfiddich, The Balvenie, Burichladdich, Nikka, The Singleton, and many more. In addition to the tasting treat, the event will also see Master Class sessions hosted by Glenfiddich and The Balvenie for an insightful experience of appreciating and enjoying the great taste of fine whisky. The two Master Classes inclusive of the unlimited tasting session is priced at only RM300 per person and will take place between 4 pm – 6 pm with each session carried out for an hour.

According to Susy Lee, Proprietor of Blu Bayou, organizer of The Whisky Society 2016, “we take pride in organizing The Whisky Society on a yearly basis to offer whisky lovers in Malaysia an affordable and enhanced opportunity to come together under one roof to experience and discover some of the world’s remarkable whisky labels that will enhance their knowledge, appreciation and passion for the beverage.”

The Whisky Society 2016 will take place as follows:

Date: 22 October, 2016 (Saturday)
Time: 4 pm – 6 pm (Master Class sessions)
6 pm – 10 pm (Tasting session)
Venue: Ruyi & Lyn, Bangsar Shopping Centre

For more information on The Whisky Society 2016 event and to purchase tickets, please visit or call us at 012 334 3042 (Shahlini), 012 378 2243 (Susy). Tickets can either be purchased online at or by contacting us. Limited seats are available so get your tickets now to enjoy an exciting night of whisky extravaganza!

~ The End ~

For more information, please contact:

Shahlini T.Arasu
(e) (m) 012 334 3042

Susy Lee
(e) (m) 012 378 2243


These are the steps to  redeem the winning tickets:


Secret Code:
Revealed in The Fatboybakes FB PAGE

When they want to redeem, just go to, click standard ticket, key in 2 person, then key in the code. That's it!

All the information about the event can be found on FB
or website,

Tuesday, October 11, 2016

Top Meats and Taste of Australia by Guest Chef Greg Farnan At Gobo Upstairs, Traders Hotel KL - UNTIL 15th October


An invitation to dine at Gobo Upstairs, Traders Hotel KL is always a treat, because they always have these wonderful guest chefs, (apart from their own great chefs), and these evenings at these events are filled with uproarious laughter, and usually culminates in a food coma, and well, for some of us, a happy buzz.

This event is no exception, with guest Chef Greg Farnan, whose facial expressions and comical demeanour is a treat in itself.  Not one of those diva chefs, he really strikes me as a blokey bloke, and displays a passion that is evident even just by observing him.

Hailing from Perth, (although I read somewhere he is a Kiwi by birth), he is the Head Chef and Operations Manager for BWG Steakhouse, The Old Brewery & Riverside Brewhouse.

Chef Greg Farnan will be in attendance at Gobo Upstairs Lounge and Grill from 10 to 15 October 2016 (both dates inclusive). Menus will range from a 2-course (RM135 nett), 3-course (RM165 nett) and 4 course (RM190 nett). There is also a  wine menu. Ala carte menu will also be available so if you want to catch the guy who "named" the iconic Tomahawk steak, waste no time.  Yup, twas he that named that cut of meat the TOMAHAWK.  I always thought it was an American invention.  Oh well, I guess not everything comes from the US of A.

Greg and the Tomahawk

Some behind the scenes captures..... He seems to interact well with the local staff....

We started with a Grass Fed Angus Beef Tartare with quail egg, served with Grant Burge Pinot Noir Chardonnay.

The sparkling helped cut out any rawness that might have arisen from the tartare... and the tartare was a good balance of tender meat, a slight tanginess, and even a tartare averse person such as me was impressed.

Bubbly to start with

The second dish, lamb sirloin carpaccio with beetroot and coriander broth, was amazingly tender, almost melt in the mouth, without any of the lamby smell.  Paired with a very oaky Grant Burge Summers Chardonnay 2013, which I personally did not like.

Australian Rainbow Trout with blistered corn, jalapeno salsa, heirloom tomatoes.  Although it looked somewhat salmony, the trout was totally different, and so much better.  Paired with the pride of the winery, the Grant Burge The Holy Trinity Grenachr Shiraz Mourvedre 2011, which was a superb pairing.  The full bodies, yet not too heavy wine with aromas of plim and cherries complemented the fish, so who says fish needs to go with white.  Actually I would have preferred this to pair with the lamb carpaccio as well.

That's a lot of cow ribs there..... almost a small village of  Native American Indian population going to war...

I was in cow paradise, ...MARROW,.
Breaking into the iconic Annie Song

The sun'll come out
So ya gotta hang on
'Til tomarrow
Come what may

I love ya

Seriously lady, get on with it, I have some steaks to cook ya know....and a bone to pick...


Somewhere midway into the meal, we were given a special treat by in house mixologist, Awie, with his signature NEGRONI...boy a lot of alcohol goes into a negroni....

And finally the piece de resistance...literally....THE TOMAHAWK....

Well, what can I say, it was bloody good....and those roast potatoes in duck fat are absolutely to die for.  I absolutely LOVED the marrow....

Although I didn't get to try the vegetarian dish, Mellisa who was seated across from me, the definitive carnivore, is a vegatarian so I got to ogle at her lovely looking vegetarian dishes.

Me and the Chef...

Baked Australian Brie with Quince paste, apple crisp paired with a LOVELY Grant Burge 10 Year Old Tawny...

And to end the night, a special surprise send off, a B52 shot.  Gasp.

PS Note:

The Tomahawk is one of largest steaks in Australia, weighing in at 1.3kg – 3.6kg (1.8kg
average). Each Tomahawk is a rib-eye, or scotch fillet on the bone, and comes from the
coveted Wagyu beef. Its namesake is the mammoth 30cm of rib bone left on the cut which
consists of tender intercostals meat; a carnivore’s dream.

Gobo Upstairs Lounge & Grill seats 70. The lounge is open daily from 10:00am to 1:00am.
The grill is open for lunch, Mondays to Fridays, from 12 noon to 2:30pm, and daily for dinner
from 6:30pm to 10:30pm. For reservations, please telephone (60 3) 2332 9910 or e-mail