Tio Pepe Sherry at Grand Hyatt

For someone who is not quite a stranger to liquor, it's actually quite surprising how "Sherry" has totally escaped my radar over the last 22 years.  Why 22 years?  Cos in the days of yore, as a poor student,  we used to cook with sherry as it was cheap, and shao shing wine was not readily available in Australia.  So really, the thought of DRINKING sherry was really not top of the list, and as time went by, "Sherry" became a forgotten word in the context of alcohol, but did pop up as names of friends and friend's wives...If liquor types were to be ranked in terms of popularity as names, I'd say Sherry is quite up there.  You don't hear people naming their kids Tequila, or gasp, Absinthe,...though Absinthe does sound like a name Hong Kong people might choose for themselves.  "Hi, I'm Absinthe Chong"....

Thanks to Ciki, I got invited to a Classical Spanish Party with Tio Pepe at THIRTY8, Grand Hyatt, an exclusive sherry wine brand from the renowned Gonzales Byass winery, awarded as the Winemaker of the Year 2010 and World’s Best Spanish winery in 2014.

Meet the very elegantly dressed Tio, .....a fine gentleman by any account.

Be at this intimate launching party with a tasting session of sherry wines and specially made sherry-based cocktail menu by a Swedish mixologist from the Tio Pepe brand. Feast your eyes on the stunning feat of sherry wine pour by a professional venenciador and special guest appearance of winemaker, Matias Calleja. Join us for an evening of hearty canapés and capture the moment with a glass of sherry wine.

We were treated with lovely sherry cocktails, and sherry on its own as well, and the acrobatics of a professional "VENENCIADOR", which of course, I had to look up.  You can read about it here, there are precious few links in English re this topic, so you may thank me at leisure.   Basically the venenciador is a person who is versed with the art of extracting and verifying the sherry from the casks, and also is adept at using the Venencia, that long contraption used to pour sherry with great skill.

A lovely cocktail with balsamic vinegar dripping of the rim of the martini glass.  Called the La Modena, a combination of Gin and Solera 1847 Sherry and bitters.  A very masculine cocktail, not sweet and that balsamic gives it a fabulous twist.

It was also my first introduction to the London No 1 Gin, which was used in several of the cocktails...

A lovely refreshing Pepe Rosado, comprising Tio Pepe, Lime Juice, Rose Syrup, garnished with rose petals and mint sprigs.  A very feminine elegant drink.  If I were a woman, I'd rather get a glass of this than a bouquet of roses, which you can neither eat nor drink.

The Jerez Spritz, which is Tio Pepe, Solera 1847, Grenadine, Soda & Sparkling wine.  A lovely spritzy combination, with bubbles that go straight to your head.

Meet Johan Holmberg,   Mixologist extraordinaire, who was the youngest person to ever achieve the title of Master Mixologist, with a string of accolades, including City Weekend award "Best Cocktails in Shanghai", ...and if this doesn't put the bananas amongst us to shame...He is writing his first book on the art of mixology that will be released in CHINESE!!! He also is the founder of Serendipity Consulting, a well established bar consulting company.  Wow, I would love to run that type of consultancy.  He was also the Global Master Mixologist for Absolut Vodka, Plymouth Gin and Cruzan Rum.

Although Tio Pepe was the undisputed star for the night, the canapes served by the Grand Hyatt were rather delectable.  Chinese butter prawn with curry leaf...I must have walloped at least five of these.  One afterall cannot drink on an empty stomach, though looking at mine, one wonders if it's ever empty.

Fried crab cakes and bell pepper with remoulade sauce, Braised beef rib with roasted rosemary potatoes, Grilled eel sushi, Grilled chicken with romaine lettuce, parmesan dressing and focaccia, Seared tuna with salsa Brava, Gazpacho in shot glass with extra virgin pil and black pepper

Watching Johan use the Venencia was a sheer treat.  Riveting performances of sheer precision and skill.  Makes our best teh tarik master look like an amateur.

Higher and higher he goes....

A lovely night indeed.

Chin chin!!! Or rather, Salud!!

Tim Ho Wan Opens In Kuala Lumpur

The detrimental thing about these lunch time invites is if you've had a heavy night the night before.... this scenario is likely to happen.   In this case, on whatsapp
Ciki: OTW
Me (hungover): huh? otw where?
Ciki: Tim Ho Wan laaaaa, cis
Me: What  who wan where???
(then realisation hits)
Me: ARRGH, I totally forgot, let me try to Uber.

Of course, no Uber cars were to be seen within a 10km radius, so I had to drive, and you know, these days, MIDVALLEY MEGAMALL and the Gardens is the Parkers Paradise Not.  By 11am, those green lights that show how many parking bays turn redder than a scarlet pimpernel and it requires the patience of the dead Mother Theresa to wait for an available lot.

Nevertheless, knowing that Tim Ho Wan is a Michelin Star rated dim sum restaurant in Hong Kong, and that thanks to this Ciki here, we were privvy to a PRE-OPENING tasting, what is braving the parking of MVM in exchange for the bragging rights and green envy of people going gaga over the fact we didn't have to queue....

Am I as scrawny as these chicken feet? She asked...

Ah, the welcome sight of Pei Dan Sau Yoke Chuk, (Pork and Century Egg Congee), the perfect hangover food.  That glorious glob of warm carb slid down my esophagus with such welcome.  I'd say this dish was one of the highlights. 

I am not sure if this is how the Hong Kong people eat their chicken feet (Phoenix claws), but it was a tad tough for me.  I'm more accustomed to the skin falling off the bone type, rather than this al-dente style which gives the jaw a good workout....

One of the quartet of the Four Heavenly Kings, their signature Baked Bun with BBQ Pork was yummy.  Luscious charsiu filling, in an ethearally soft on the inside, crispy on the outside bun....

The steamed pork ribs were decent enough, not quite cartwheel worthy....

Shiu mai dumplings, which were above average, and certainly a staple in any dim sum meal, at least for me anyway.

I always like this dish, deep fried beancurd skin with porky filling, and then cooked again to undo the crispiness, almost as if...

Chicken and chinese sausage with rice.  A meal on it's own, and rather wholesome. 

Another item from the quartet of the Four Heavenly Kings...the steamed egg cake.  (I think it's a literal translation of Gai Dan Gou).  My late great grandmother used to make this, ...I really must try to make this one day. 

This has to be my favourite dish...LIVER cheong fun...pork liver, that is, not foie gras.  (though there's an idea).. silky smooth rice noodles wrapped around just rightly cooked pork liver... Oooh, just thinking about it gives me shivers of ecstasy.

Beefballs with beancurd skin.  Not very memorable...

Spring roll with egg white.  I actually liked this dish, despite the common-ness of springroll and the Chinese saying that only gwai lous order spring rolls. 

The glutinous rice in lotus leaf.  Can't complain, the rice was done nicely, almost fluffy, and the fillign was adequate. 

The mango pomelo dessert was disappointing, because the mango was probably from concentrate or cordial, and had that artificial mango essence taste to it.  The redeeming factor were the crunchy bits of pomelo and sago. 

The osmanthus jelly was nice, not overly sweet, and the wolfenberry gives it that textural crunch. 

Well, from what I understand, there is no way you'll see such a tranquil sight at lunchtime since the place has opened its doors to the masses.  Queues as long as free bread given out in the USSR...




Tim Ho Wan, Unit 27-G,
The Boulevard, Mid Valley City,
Lingkaran Syed Putra, Kuala Lumpur.

Grand Harbour, Grand Dining at Fahrenheit 88

Prior to this, I only knew of Grand Harbour in the Boulevard of Mid Valley, because I simply lurve the wantan noodles there.  Springy, Hong Kong style noodles, with lovely fatty char siu, ...my only grouse would be that one portion of noodle is barely enough.

When I got the invitation to Grand Harbour in Fahrenheit, I wasn't sure what to expect really, because in my mind, it was mainly a noodle and dim sum place.  But the Grand Harbour in Fahrenheit turned out to be a fine dine place, with private banquet rooms that can seat 20 on one table, which actually is quite a rare find in KL.

Huge private room, perfect for a large crowd that would otherwise have to split into two tables.  However, for my family configuration, the splitting into two tables actually works quite well, because kids are relegated to one table, where usually the food is a little bit cheaper.

I'm not sure if the traditional Chinese musical instruments are permanet fixtures there, but for the night's entertainment, we had a trio entertaining us with the koo chng, and another two instruments of whose names I do not know.

Hope sprang eternal that these lovely crustaceans would find their way to our dinner plates.  But alas, the term wishful thinking did seem very real that night.

Fine dining styled lobak, together with a chive pancake, as nibbles to start with....

Nanyang Style BBQ squid.  Visually rather riveting, kind of reminds me of how majestic these creatures are underwater, almost like floating alien spaceships.  If you like squid, and surprisingly a great number of people I know don't care much for it, you'd probably like this dish.  That gameyness of the squid, with the caramelized glaze, and the chewy tentacles...

Double boiled fish maw and kampung chicken soup, wholesome, hearty and comforting, truly the chicken soup for the soul.  For those of you who DON'T know, the maw is actually part of the swim bladder, that controls a fish's ability to sink or float, much like a ship's ballast.  Trust the chinks not to waste any part of the animal, and have managed to transform this odd piece of anatomy into a delicacy.

Can I please have some maw?  Alas, we were only given a bowl each.

BBQ Spanish Spare Rib and Scallop salad.  Ola! The ribs...or should I say RIB, was succulent, and tender, melt in the mouth falling off the bone.  The scallop was alright, and the salmon roe crowning it made delicious popping feelings in the mouth.  I wonder if I am now impregnated with salmon fry...

Stewed Abalone with Eel and Garlic... Can't complain when there's abalone of course.  Though I did have that Eely feeling.... not because it was haunted, but that very distinct fishiness of the eel seem to permeate the dish.  The abalone was well cooked, soft and not rubbery.

The finale, a rather incongruous ending, I thought, with what was basically a beef rendang, although it was called Beef Shank Curry, with glutinous rice, which you'd expect at a wedding kenduri or Hari Raya.  On it's own, without context, I'd have thought it was lovely, but in this context, I felt it was a bit, if not a lot, out of place.  However, if anyone had still been hungry prior to this, this dish was definitely the killer...and filler.

Chilled coconut JUICE and ice cream, and crispy pumpkin pancake.  I loved the refreshing coconut dessert, which wasn't coconut milk, but actually coconut water, chilled.  The creaminess was derived from the ice cream.

I wouldn't quite describe this as a pancake, more like a fritter... but it was nice, not too sweet, and complemented the chilled dessert.

Ciki (the woman is EVERYWHERE aitelyu), with The Outlet Chef  Vincent

The best thing about these gatherings is the opportunity to meet new people, and occasionally, they turn out to be really fun loving people as well, as was the case of Mr Awsumpants here.  Uber cool chappie.

Chef Vincent, Outlet Chef and Executive Chef Chan Peng Wah (Chef Dai Bei)

Of course, as the fine dining chapter of Grand Harbour, this outlet will be more than happy to cater for your private wine pairing dinner and customize menus.

Add:
Grand Harbour
Lot LG2 – 01 & 02 Lower Ground Two,
Fahrenheit 88, No. 179, Jalan Walter Grenier,
Bukit Bintang, 55100 Kuala Lumpur
Phone:03-2141 1763
Hours: 8:30 am – 10:30 pm

Community Service Announcement - Bintang the Bear Christmas Charity, Starwood Group

STARWOOD HOTELS IN KUALA LUMPUR COLLABORATE WITH GLENEAGLES HOSPITAL FOR CHILDREN IN NEED

Enjoy a cuddly Christmas with Bintang the Bear and support a worthwhile cause

Kuala Lumpur, November 2014 - Starwood hotels in Kuala Lumpur are teaming up in a joint effort to raise much needed funds to financially support local children born with congenital heart defects. The initiative first mooted by Lé Meridien Kuala Lumpur saw great success in its first year in 2013. Since then, the hotel group decided to expand on the support and hence this year for the first time, four Starwood hotels in KL, Aloft Kuala Lumpur Sentral, The Westin Kuala Lumpur, Sheraton Imperial Kuala Lumpur and Le Méridien Kuala Lumpur will coordinate efforts to raise funds for this worthy cause this Christmas.

Founded in 1996, ‘A heart for a heart’ charity programme was set up by Gleneagles Hospital to help children with critical congenital heart defects, who need urgent financial aid due to limited financial means, undergo corrective surgery at the Gleneagles Cardiac centre. This also enables children in critical condition from being on the waiting list.

Each hotel is selling “Bintang” the Bear soft toys, priced at RM50 each. The bears all feature four distinctive T-shirt designs reflecting the unique characteristics of the four brands and hotels. This collection has been created exclusively for Starwood by Penang based artist Tiffany Choong of Bulanlifestyle.com.

Tiffany’s philosophy is to go beyond the aesthetics of art to showcase ethical living and social responsibility. “When this project presented itself, I was so happy to be a part of it. It is my passion to use my art for positive social change and to create awareness for the community,” Tiffany said.

“For this project, my starting point was to create four inspiring designs that not only reflected the four different hotel brands but also bring in elements of a tropical Christmas and all four designs are tied together by motivational and positive words to live by: Discover, Dream, Play and Love,” she explained.

“In the true spirit of giving back, Starwood welcomes opportunities to contribute to the communities and the alliance in which the partnership with Gleneagles Hospital was built. We have always strived to engage with the community and hope to share our success with a meaningful cause and this time, the children are our core focus as they are the next generation of the future. All proceeds from our “Bintang the Bear” Christmas Charity effort will be channeled to Gleneagles Hospital”, says Chuck Abbott, Regional Vice President – South East Asia, Starwood Hotels & Resorts Worldwide. Inc

About Bintang, The Bear
Like Starwood’s esteemed guests, “Bintang” the Bear has all the traits of a cultured traveller. He constantly seeks out refreshing new experiences in art, culture, music and wellness. The design of the bear represents the brand elements of each hotel through Tiffany’s creative touch.

Le Méridien Kuala Lumpur
The brand Le Méridien draws on its roots in global travel, a strong interest in the arts, and a passion for coffee and wine culture that leads to unlocking the creative – minded traveler to the most unexpected and engaging experiences. Tiffany’s design for Le Méridien Kuala Lumpur incorporates elements of Peranakan heritage, symbolized by the traditional peony flower and fashioned with intricate Islamic geometric patterns.

Sheraton Imperial Kuala Lumpur
At its heart, Sheraton is about people, and about bringing people together around the world. Through this, Love and hibiscus puzzle are the inspirations behind the design for Sheraton Imperial Kuala Lumpur, representing its core values of “Warm, Connected and Community”, which display Malaysia’s warm hospitality and genuine community spirit. A bauble with a candy and star depicts the warmth of Christmas.

The Westin Kuala Lumpur
The Westin Kuala Lumpur bear features a crescent moon and stars expressing a luxuriant sleep, alongside a leaf which represents holistic wellness and health. These are the exact values which reinforce the Westin brand as a haven for authentic well-being.

Aloft Kuala Lumpur Sentral
The Aloft Kuala Lumpur Sentral design is perfectly attuned to the hotel’s bold urban philosophy and fun social vibe. Wearing a headset with a Christmas drink in hand, the Aloft bear embodies the essence of a fun-loving free spirit.

“Bintang” the Bear charity programme were officially launched on 22 November 2014 with a simple officiating ceremony at the HUB of Le Méridien Kuala Lumpur, by Chuck Abbott, together with all the General Managers of each of the four Starwood KL hotels. Children from the ‘heart for a heart’ programme, along with their parents and family members as well as Tiffany Choong of Bulanlifestyle.com were also invited to the mid-morning event.

In addition to the officiating ceremony, the event also showcased a range of fun-filled and engaging activities, reflective of each individual brand, via several activity booths/corners. For example, the little ones can choose to express their creativity in a Ginger bread making session under the guidance of The Westin KL’s pastry chefs; or have their faces painted in various designs at Le Méridien KL’s art corner. Over at the Sheraton Imperial KL’s section, kids get the chance to win exciting prizes from the “Sheraton Wheel of Fun” by just answering simple questions. Alternatively, the young ones indulged in what they love best – simply PLAY and have a jolly good time with Aloft KL Sentral’s Camp Aloft area.

As Christmas is fast approaching, a bear makes an ideal gift for loved ones (young and old alike). Alternatively, guests can choose to purchase the bear for a child in the programme. All they have to do is simply pick a name from the ‘Christmas Wishing Tree’ located at the hotel lobbies. Payment and gift service are organized at the front desk of each respective hotel.

To learn more about the “Bintang the Bear” Christmas charity campaign, please approach the hotel associates at the respective hotels’ front desks or call the hotels directly at:

Aloft Kuala Lumpur Sentral: +6032723 1188
Le Méridien Kuala Lumpur: +6032263 7888
Sheraton Imperial Kuala Lumpur: +6032717 9900
The Westin Kuala Lumpur: +6032731 8333