Cloudy Bay Pinot Noir Duck Trail - Part 1

NEWSFLASH:  The Cloudy Bay Pinot Noir Duck Trail begins on 1st April and runs until 31st May. Bookings are necessary for each individual restaurant.

If I were old Macdonald, and had a farm, I'd make such it had ducks, that go quack quack here, and a quack quack there, and also for agriculture, a vineyard full of Pinot Noir grapes, (or Vitis Vinifera, hah, I bet you did not know that), since now I've discovered that it makes such a delightful pairing.




When I was a young lad, back in the 90s, Cloudy Bay was the epitome of having "arrived".  If you served a bottle of Cloudy Bay at your dinner, guests will go WOW, OOOH and AHHH.  Rumour had it that even supply was limited, and even people down under, (Oz & NZ) had to book their stock in advance.

Cloudy Bay till today still remains etched in my mind as a veritable treat, a bottle for special occasions.  While I personally am a huge fan of their Savignon Blancs, I was neverthess thrilled (like a schoolboy on a date) to receive an invitation from the G2 PR guys, to go on a Cloudy Bay Pinot Noir Duck Trail.  A trail?! Wow, my first question, having seen the itinerary, that started at 11am, is, "Is transport provided?"...afterall, we do not want to espouse drink driving. 

First stop of the day, (they transported us in a plush Starex, which was a lot of fun....the provision of transport meant we could drink with gay abandon, which we did.  By we, I mean Cumi & Ciki (of CC Food Travel), and me.  A bottle at each stop, not a bad feat.  ...I digressed...First stop of the day, ROYAL FLUSH, in Ara Damansara. 



Crispy duck roll paired with a glass of Cloudy Bay Pinot Noir 2011, RM59.00++


Well, this crispy duck roll is probably an euphemism for the traditional Peking Duck, but with some added oomph.  I love the traditional style pancake, not the yellow eggy one that a lot of restaurants seem to serve. 


Smoked duck salad wrapped in seaweed and egg roll paired with a glass of Cloudy Bay Pinot Noir 2011, RM59.00++
The rolls are very fusiony, not quite fitting into any particular cuisine, but rather unique.  But given a choice, I'd personally whack the rolls.    Tasting notes for the wines include violets, boronia and flowering wild thyme. Raspberry licorice entices further along with wild strawberry, dark cherries, tobacco & spice, but to my plebian hoi polloi palate, I taste...WINE.  Yay....






Royal Flush
Central Piazza, Oasis Square Ara Damansara, No 2 Jalan PJU 1A/7A , 47301
Petaling Jaya
T. 012 299 7598 W. facebook.com/theroyalflushmalaysia


The next stop,Las Carrettas, in Semantan Suites, Damansara Heights, but according to the press release, only the Subang Jaya branch seems to be serving this.  





Note the cute little sombrero, ...in case you're wondering what kind of cuisine Las Carretas normally serves...this should give you a hint.


Confit of Duck Leg Seared whole duck leg cured presented with truffle perfumed mash & sautéed French beans on a wild mushroom sauce paired with a glass of Cloudy Bay Pinot Noir 2011, RM74.90++


Yin & Yang of Confit of Duck Leg
Seared foie gras & whole duck leg presented with truffle perfumed mash & sautéed French beans on a wild mushroom sauce paired with a glass of
Cloudy Bay Pinot Noir 2011, RM94.90++

That was a generous slice of foie gras, and the skin of the duck confit looks to die for.  And well, this combination might really just result in that...but well, what is life without good food. 

Las Carretas Subang Jaya
No 29 USJ 10/1F, 47620 Subang UEP, Selangor
T. 03 56373058 W. lascarretas.com








Twice cooked lemongrass, blue ginger and turmeric duck with soy marinated roasted aubergine paired with a glass of Cloudy Bay Pinot Noir 2011, RM75.00++.  My favourite of all the duck dishes, but of course, bear in mind, this is all very subjective, and my meat might be your poison.  I loved the texture, flavour, falling off the bone of the duck meat, despite the overly sun-tanned color of the duck itself.  Maybe it was a result of being twice cooked.... by this time, we were having a nice buzz from the Cloudy Bay, and were making silly remarks like, "TWICE COOKED? WHY? DID THEY GET IT WRONG THE FIRST TIME? "

Ribs by Vintry
120-122, Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur
T. 03 2096 1645 W. vintry.com.my E. sales@vintry.com.my

STAY TUNED FOR PART 2 of the TRAIL, but other restaurants participating are:

PARTICIPATING RESTAURANTS ARE:
ACME Bar & Coffee
Pulled Duck Open-faced sandwich with orange BBQ sauce on grilled bread & green salad paired with a glass of Cloudy Bay Pinot Noir 2011, RM59++

ACME Bar & Coffee
Ground Floor at The Troika, 19 Persiaran KLCC, 50450 Kuala Lumpur
T. 03 2162 2288


Ril’s Bangsar
Crispy slow cooked duck leg two ways with a Peking duck foie gras wonton, served with lotus root mousse and a wolfberry compote paired with a glass of Cloudy Bay Pinot Noir 2011, RM99.00++

Ril’s Bangsar
30 Jalan Telawi 5, Bangsar Baru, 59100 Kuala Lumpur
T. 03 2181 1634 W. rils.com.my

Soul Society
Xiang Su Duck
Thinly sliced duck breast served with julienned cucumber, celery, spring onion and hoisin sauce and a basket of Popiah skins paired with a glass of Cloudy Bay Pinot Noir 2011, RM58.00++

SOULed Out Hartamas
No. 20, Jalan 30/70A, Desa Sri Hartamas, 50480 Kuala Lumpur
T. 03 2300 1955 W. soulsociety.com.my E. yum_yum@souledout.com.my

SOULed Out Ampang
G1, Ground Floor, Menara HSC, No. 187 Jalan Ampang, 50450 Kuala Lumpur
T. 03 2181 1626 W.soulsociety.com.my E. slurp@souledout.com.my

W.I.P. @ BSC
Lot G111, Ground Floor, Jalan 222, Bangsar Shopping Centre,
285, Jalan Maarof, Bukit Bandar Raya, 59000 Kuala Lumpur
T. 03 2181 1634 W. soulsociety.com.my E. ask@wip.com.my


NEO Tamarind& Tamarind Hill Pan roasted duck served with chocolate sauce & red cabbage puree paired with a glass of Cloudy Bay Pinot Noir 2011, RM85.00++

Crispy duck in garlic sauce paired with a glass of Cloudy Bay Pinot Noir 2011, RM75.00++

NEO Tamarind / Tamarind Hill
19, Jalan Sultan Ismail, Kuala Lumpur (Opposite Equatorial Hotel)
T. 03 2148 3200 / 3700 W. tamarindrestaurants.com.my

Circus
Magret of duck with Pinot Noir sauce & roasted potato and caramelized apple garnish paired with a glass of Cloudy Bay Pinot Noir 2011, RM75.00++

Circus
Lot C3.10.01b, Pavilion KL, Level 3, Fashion Avenue, Kuala Lumpur
T. 03 2141 6151 W. eatertainmentgroup.co/circus.html

Cantaloupe
Orange and Juniper marinated Duck Breast, Smoked Duck Quinoa, Stewed Brussels Sprouts, Spiced Cranberry Sauce paired with a glass of Cloudy Bay
Pinot Noir 2011, RM130.00++

Cantaloupe
Level 24, Troika Sky Dining, Troika, 19 Persiaran KLCC, 50450 Kuala Lumpur
T. 03 2162 0886

ABOUT CLOUDY BAY
Cloudy Bay Pinot Noir 2011
The 2011 Pinot Noir captures your senses with immense florals including violets, Boronia and flowering wild thyme. Raspberry licorice entices further along with wild strawberry, dark cherries, tobacco & spice. The palate is juicy but balanced by rich forest floor, clove and savoury flavours. Good tension between acid and fine tannins offers a well-rounded palate with appealing length.

The 2011 Cloudy Bay Pinot Noir marks Cloudy Bay’s 24th vintage from Marlborough with the first vintage release in 1989.

The Cloudy Bay philosophy is to consistently redefine New Zealand wine and establish a commitment to allow natural fruit qualities to shine through. Established in 1985, Cloudy Bay Vineyards is situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. The main varieties grown are sauvignon blanc, chardonnay, and pinot noir with lesser quantities of gewurztraminer, Riesling, and pinot gris. Cloudy Bay wines are exported to over 30 markets, the principal ones being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay is named after the bay at the eastern end of the Wairau Valley, so called by Captain Cook on his voyage to New Zealand in 1770.

FOR MORE INFORMATION
www.cloudybay.co.nz
www.facebook.com/cloudybay http://apps.facebook.com/cloudybay
www.youtube.com/cloudybay www.twitter.com/cloudybay

About Moet Hennessy Diageo Malaysia Sdn Bhd
Moët Hennessy Diageo Malaysia is the recognized industry leader in the marketing and distribution of premium branded spirits, champagnes and fine wines in Malaysia. Our portfolio includes some of the most well-known premium brands such as Hennessy cognac, Moët & Chandon, Veuve Clicquot, Dom Perignon and Krug champagne. Johnnie Walker Scotch Whiskies, Glenmorangie Single Malt, Belvedere Vodka, Grand Marnier, Gordon’s Gin, Smirnoff Vodka, Bailey’s Irish Cream as well as a wide range of quality wines from traditional and New World countries.
For further information, kindly visit www.mhdm.com.my

Martell Pure Gourmet With Emmanuel Stroobant

Martell... What comes to my mind at the mention of Martell?  Distinguished gentlemen adjourning to the drawing room after dinner, swirling a huge balloon brandy type crystal glass with a pack or two of Cordon Bleu, puffing a pipe....that's scenario number one.  Scenario number two is Chinese weddings, with loud yam sengs...

But actually, I know for a fact these days, these Cognac houses are so much more innovative in their pairings of this divine nectar, and therefore any invitation to a pairing of cognacs with fine food is a happy occasion in my book, and I was thrilled to be invited for my first Martell Pure Gourmet event.  Despite the fact that it was to be held a day after I returned from a scuba diving trip, meaning I'd have to sheepishly abandon the family yet again, for another self discovery holiday, and not to mention the long absence from the office, I was determined to attend this irresistible invite no matter what.

It was exciting to get the itinerary, which stated that we would be housed in the grand Macalister Mansion, recently restored gorgeous colonial building.  It is named after Sir Norman Macalister, one of the first British Governors of Penang (then known as Prince of Wales Island) from 1808 – 1810, whereforth also comes the name Macalister Road.  


The gorgeous Macalister Mansion.


Poolside Bar


Outdoor Terrace


If only walls could talk, I wonder what stories these walls beheld. 

Cheery welcome drinks greeted us (not a glass of Martell Cordon bleu, but I guess at 11am in the morning, and a whole night ahead, that might have been disaster). And the rooms, absolutely lovely.  High ceilings, heavenly comfortable beds, toiletries worthy of a spa, sheer decadence.  As a side note, room rates range from RM700 plus to RM1300 plus.  There are only EIGHT rooms, all exclusive, different designs, and unique.  A perfect place for a small intimate dinner party of 16, or more, where you can throw your hoi polloi guests to nearby rumah tumpangans, or if they aren't so hoi polloi, nearby boutique hotels.




Tour of the Penang Heritage...a typical Peranakan Mansion, (actually, this was the Peranakan Museum).  So nice of Pernord Ricard Malaysia to throw in this bit of the tour for us, as well as bringing us to the iconic auntie with red hat char kueh teow on Lorong Selamat. 

As the blistering sun eventually became less so, it was then time for a special press "tasting session", of the various types of Martell...truth be told, I only knew the usual Martell Medallion VSOP, and the ever famous Martell Cordon Bleu, so I was in for a surprise....



Martell Cordon Bleu needs no introduction, as it is almost a staple drink amongst the well heeled.  And rightfully so, it is wonderfully smooth, and deep copper colored, with bouquets of plum, apple, roasted notes: mocha coffee, grilled almonds and vetiver...a large proportion of Borderies eaux de vie adds to its elegance and complexity....


Martell Cordon Bleu



The Martell VSOP, (actually, we started with this) Medallion, bears the portrait of Louis the 16th, to commemorate the year 1715, end of the Sun King's reign and the year Jean Martell established his business.  Golden amber shade with lime and liquorice notes, and candied fruit, raisins and plum. 



Sensations assail the palate, ...coppery, golden amber hues with aromas of ground spices, black pepper, coriander, beeswax, sandalwood, in smooth sweet notes.  I had hitherto thought Cordon Bleu WAS the XO of Martell, but obviously I was wrong.  But wait, it gets even better....


Martell Creation Grand Extra...simply divine, a luminous amber topaz with beautiful gleaming highlights, in a very sexy bottle as well.  Notes of fruit preserve, lemon, orange peel, exotic aromas of cocoa beans, vanilla pods...a powerful exceptional finish that lingers in the mouth.  This was my favourite of the night...and as there was an extra serving on the table next to me, in the press conference, I was more than happy to finish it off.


Martell Chanteloup Perspective - The "Extra Quality" Cognac crafter from the finest eaux de vie Martell's legendary Chanteloup cellars have to offer.  Dark amber, with fresh stone fruit aromas such as peach, apricot, with floral notes of hawthorn and acacia.  The taste starts with a soft and light attack on the palate, with dried fruit notes and hints of blackcurrnat. 


The more aged a Cognac, the more tears form of the glass as you swirl it.... (you can see the almost viscous fluid caressing the sides of the glasses in sensual romance)...


 Christophe Pienkowski, Brand Development Manager for Martell, and himself a Chef, presenting us with the very entertaining tasting of five types of Martell...You gotta love that French accent, which makes everything sound so wonderfully elegant and exoteeeeq....He also said that a fine Cognac does not give you a headache the next day, a theory that sadly, I found to be untrue, as much as I wanted to believe with all my heart, and head.  But then again, perhaps these French are not accustomed to the way the Malaysians guzzle the drinks like it was water in the sahara.


Christophe and me.



After the press briefing and tasting, it was time to partay...


Lady Martell...


We were privileged enough to go behind the scenes to watch Celebrity Chef, Emmanuel Stroobant, at work, with Macalister Mansion Executive Chef, Lance U Ren. Emmanuel Stroobant opened his first restaurant at the age of 23, in Liege, his hometown, and after overnight success, he moved to Australia before settling in Asia.  He is auther of "Cuisine Unplugged" and "Vine Dining- White"...he is probably most well known here for his series, CHEF IN BLACK, and now CHEF IN BLACK II. 


Amazing Canapes With Pre Dinner Drinks and Cocktails, made with Martell of course...











The first starter,a beautifully presented garden in a glass, comprising a lovely mousse, and some "soil", all of which were smoked in the kitchen before hand lending it that earthy, smokey taste, which was the intention. 


The glitterati of the night....



It's almost too pretty to eat.  The Ferringhi Foreigner Garden Salad. 


Cold Starter, East India Curry Mee Exploration.  Very unique indeed, a frozen dollop of the "curry mee gravy", over a bed of soba, with crab meat.  Deconstruction in its finest.  Paired with the Chanteloup, it was a treat to the palate. 









 Hot starter, the Straits Prawn Bisque, served in a traditional Tiffin Carrier, or "kak lam" in Cantonese.  each level of the tiffin contained separate parts that make the whole sum, in this case, a lovely broth, very prawny.  Paired with the lovely Martell XO, this was a rather unique dining experience.  Of course, by this time, I was feeling a rather happy light buzz, and the night got more blurry.  


For mains, a Captains' Duck A L'orange...duck breast meat so rich it tasted like beef, on a mayonnaise like consistency orange sauce.  By this time, we were plied with Chanteloupe Perspective, and Creation, and everything and everyone in the world seemed hunky dory...the quartet belted out old crooner numbers, such as Fly Me to the Moon....



And for dessert, the grand finale, the Chefs for the night appear and prepare dessert there and then, ....Penang Laksa Inspired Pineapple Flambe....










The evolution of a dessert...stage by stage...with the ginger flower, mint leaves, components of the ever famous Penang Assam Laksa, on a little meringue disk which was strangely flavoured with tamarind sourness of the assam laksa.


Vote for me, he says....




And toward the end, the STARS for the night receive their bottle of Martell Cordon Bleu...

Honestly, a night to remember, and I feel exceedingly privileged to have been on the guest list.  The team of Pernod Ricard Malaysia have really outdone themselves.  Cheers!