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!

Hennessy XO Appreciation Grows 2013 Embarks On the Spirit Of Conquest

With a title like that, SPIRIT OF CONQUEST, images spring to mind, of an armada of battleships, loaded with barrels of Hennessy XO, sail ominously to the Far East, ready to intoxicate the hapless villagers with this divine nectar of the gods....

However, the next best thing, would be an upcoming Hennessy XO Appreciation Grows, 2013, to be held this coming 3rd of April, at ...tadah...the iconic Chin Woo Stadium. Coming along on this journey is Chef Lee Anne Wong, the first female chef for the Hennessy X.O Appreciation Grows series of events. Chef Lee Anne has also found success around the world, as a finalist on Bravo TV network’s highly-rated Top Chef cooking competition and more recently, as the culinary producer of the series. Chef Lee Anne Wong is also the Executive Chef of Event Operations at The French Culinary Institute, a position she maintained while participating in the Top Chef competition and continues to hold. A culinary polyglot, in her personal time Lee Anne loves to travel and experience new cultures and flavors. Mexico holds a soft spot in her heart. For the past twelve years she has made a yearly pilgrimage to Oaxaca for the food, people and culture. In recent years, she has spent time traveling all over Japan, for personal and culinary growth, including her role as an honored chef for Sakai City’s Annual Hamono (Knife) Festival.

Like Hennessy X.O, Chef Lee Anne Wong seeks to bring guests who taste her modern-global fusion cuisine on a journey around the world. Her sense of resourcefulness and grounding in French culinary techniques, married with her ability to innovate and produce truly modern-global cuisine, makes Chef Lee Anne a prime candidate to approach the task of creating a menu that reflects the journey of Hennessy X.O not only across oceans and to different continents, but into the hearts and minds of cognac devotees and gourmands.





Chef Lee Anne Wong demonstrates how to cut corn on the cob while Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia, observes.




Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia, participates in the canapé masterclass


Participants of the canapé masterclass enjoy a glass of Hennessy X.O cognac over a light moment


Chef Lee Anne Wong, Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia and Julie Woon, host of the canapé masterclass enjoy scallops in lime with water chestnut and corn, paired with Hennessy X.O


Chef Lee Anne Wong and Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia pose with the canapés prepared during the canapé masterclass


Scallops in lime, water chestnut, corn, Paired with Hennessy X.O, “on the rocks”



Seared beef tenderloin with cognac onion crème fraîche,Tomato and green mango
Paired with Hennessy X.O and water


Curried pumpkin & sweet potato soup,Goat cheese beignet, Paired with Hennessy X.O, neat





Press Release of Chef  Lee Anne Wong
CHEF LEE ANNE WONG

Since she traded her burgeoning fashion career for the culinary world, Chef Lee Anne Wong, has been bringing her modern-global fusion cuisine to the people. Born and raised in Troy, New York, Lee Anne, a 2nd generation Chinese- American, was not drawn to the kitchen, favoring sports –softball and ice hockey – instead. Though her mother encouraged her to eat unique cuisine, Lee Anne’s tastes were intrinsically tied to American favorites such as pizza, jalapeno poppers, and burgers. Lee Anne’s passion for cuisine ignited during her first year studying Fashion Design at FIT when she started cooking for friends. Once she donned her chef whites she never looked back.
After graduating from The French Culinary Institute (The FCI) Chef Wong jumped into the restaurant world. She immersed herself in New York’s fusion cuisine – working for several years at Marcus Samuelsson’s Aquavit, later serving as an integral part the opening staff at Jean Georges Vongrichten’s Chinese venture, Restaurant 66. She has also cooked and staged in kitchens all over the world, including The French Laundry, Charlie Trotter’s of Chicago, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico and Cap Jaluca in the British Virgin Islands – picking up global flavors and techniques along the way.
Lee Anne’s skills go beyond the stove. She returned to The FCI as the Executive Chef of Event Operations –where she honed her event production and recipe development skills, customizing unique menus and events for the clients of the school’s International Culinary Theater. While at The FCI she coordinated the Chef Demonstration program, working alongside culinary heavy-hitters such as Jacques Pepin, Andre Soltner, Ferran Adria, Tyler Florence, and Martin Yan.
Chef Wong brought her culinary skills to an even wider audience when she appeared as a cheftestant on Season One of Bravo’s Flagship Series “Top Chef.” A fan favorite, Wong’s fusion of flavors took her to number four in the competition. The show’s producers saw her innate talent and media experience, and brought her on as the crucially important Supervising Culinary Producer on Top Chef, and its spin-off Top Chef Masters. Working on Seasons Two through Seven, and also Masters One, she was integral in shaping the show into the powerhouse that it is today. She also made the show more accessible, demonstrating the winning recipes on Bravotv.com’s popular webisode series “The Wong Way to Cook.” She has also worked as a culinary consultant on Warner Brother’s “No Reservations,” as well as PBS’ “Chef Story”, and most recently Bravo’s “Rocco’s Dinner Party”. Lee Anne has also garnered attention from numerous publications, including People, The NY Daily News, Food & Wine, National Geographic, and Zagat.com.
While developing a media presence, Lee Anne continues to cook: participating in countless events and competitions. Recently, Lee Anne was featured as a chef at the CIA’s World of Flavors: Japan, and the 2011 Pebble Beach Food and Wine Festival– where she connected with her audience during a weekend of cooking demos, wine, and tastings. She is an active member of the James Beard Foundation and has hosted and cooked many events at the James Beard House -- including an extravagant New Year’s Eve 2006 dinner. A guest chef at The Celebration of Vegetables at The Culinary Vegetable Institute at Chef’s Garden, Lee Anne has been a friend of Chef’s Garden for over 8 years and maintains a close relationship with Lee Jones. She has also used her culinary skills to help further charitable causes. She participates in Women Chefs and Restaurateurs (WCR), Project By Project – a volunteer based organization that supports Asian-American Non-profits, and she currently serves on the Board of Directors for The Gohan Society, dedicated to fostering US-Japanese culinary and cultural relations.
A culinary polyglot, in her personal time Lee Anne loves to travel and experience new cultures and flavors. Mexico holds a soft spot in her heart. For the past twelve years she has made a yearly pilgrimage to Oaxaca for the food, people and culture. In recent years, she has spent time traveling all over Japan, for personal and culinary growth, including her role as an honored chef for Sakai City’s Annual Hamono (Knife) Festival. Chef Wong also has a deep love for everything porcine – many of her recipes incorporate pork in its many incarnations. Even with all of her haute-cuisine experience, she is at heart the same girl from Troy – with a passion for all things fast food – including tacos, hamburgers, and fried chicken.
Chef Wong’s role in the culinary industry continues to evolve. She is working on a food art book – Sexy Food – with noted photographer John Mark Sorum. She has recently been tapped as the Editor and Culinary Director for Maker’s Mark Bourbon’s first-ever online Virtual Recipe Cookbook, compiling, testing, and editing recipes from the culinary world’s top chefs, mixologists, and industry professionals. Chef Wong also continues to work with The FCI as a visiting chef and alumni ambassador. She can also be seen on The Cooking Channel’s hit series “Unique Eats”, currently filming its fourth and fifth seasons, featured as a contributor who has traveled all over the U.S. to sample some of the country’s most unique food and dining experiences. She will also be featured in her own cooking web-series on CookingChannelTV.com, slated to launch this Fall 2011. While she’s keeping a foot in the media world, Lee Anne has several exciting projects on the horizon that are going to put her back in the kitchen, continuing to consult and develop various restaurant concepts in New York City, while writing her business plan for her own establishment.
Whether via TV, web, in print, or in person, Chef Lee Anne Wong will continue to bring her global cuisine to the public as she explores new, exciting areas of the culinary world.

New Balance Lending Gear Run At Westin....

Okay, a strange post to be appearing on a FOOD inclined blog, but since my gym blog is dead, (yes, I did have one), and there was food after the event, I guess I have no choice but to slot it here.  Actually, I was also surprised at receiving the invitation from the Westin PR team, afterall, the event called for a 5km run at the crack of dawn, on a WEEKDAY.  I mean, who invites FOOD BLOGGERS for a 5km run right, ....it's a good thing I am hmph, STRAPPING FIT, and frankly, was more than a little intrigued as to the logistics of the whole exercise, ...were they actually going to CLOSE roads in the middle of Jln Bukit Bintang, on a weekday morning?

So here we were, with a free New Balance T Shirt, (drat, I was hoping for shoes, shameless as I am), before the sun rose, (which is 2 hours too early for me, normally), in front of the Westin KL, doing some senamrobics, ala 1 Malaysia style....some celebrities like Xandria Ooi, and Reshmonu, and err.. Sarina, I think, were also there to glamourize the event.  

We were given the option of speed, medium and snail, ...actually, mediocrity doesn't pay,...it's a lonely world, contrary to popular belief.  You see, I am neither fast nor slow, and I found out, most people who do these things, at dawn, are generally fast, and those who are there because they have to be there, were literally strolling in the park.  The park, yes, that brings me to the route.  We were police escorted, (no roads were closed or harmed) from Westin, through Jln Conlay, onto the KLCC Park, which is actually rather pleasant in the mornings. 

As you can see, the moon was still hanging around....as I made my way around the park, two loops, we had to do, the sun slowly appeared.  I was amazed at the number of healthy people walking the park in the morning.  Not many.

We reconvened at the rendezvous point, and did some cooldown stretches......

Free Revive drinks from err...Hitz FM, I think it was...

See la, those celebrity types, barely break into a sweat, and can probably still pose for Tatler after a 5km run.  Tsk....

After the run, a breakfast of SUPERFOODS.... yummeh....

And after that, the press conference.  Basically, New Balance has initiated this program with Starwood hotels, whereby you can RENT your workout gear, ie, sneakers, socks, clothes, for a very nominal price, at participating hotels, which actually, is a brilliant idea, because let's face it, sneakers sneak up on your luggage weight like ubiquitous chinese new year cookies....

The New Balance /Westin people telling us about the program.  Can't remember why the Executive Chef was in the panel...

Ooh, after that, them celebrities were flown off to Langkawi to do another 5km run.  I thought me driving to Bukit Kiara for a walk was quite a long distance to travel, I guess flying to Langkawi for a 5km trumps my drive any time.

So remember, if you are in a Starwood hotel, and find that you need to workout, get the New Balance Gear.  Oh, and before you gawk at the thought of sharing sneakers, they do have a disposable inner thingie for hygiene purposes, so the likelihood of contracting Singapore foot is almost zilch.

YTL A Perennial Feast

Gosh, with Chinese New Year, and an almost detached retina, I have been ghastlily slothful (and paired with gluttony, making it two out of seven) and my fingers weigh a ton...it was with abject horror that I realised I have yet to post this lovely event that was held on 30th January, at the hallowed halls of the MUSE floor in Starhill Gallery.  Now, what makes it "hallowed" is the fact that the entire floor has been converted to something like a culinary school, and is every cook or chef's dream kitchen.

The event itself was to launch the book "A PERENNIAL FEAST", a collection of recipes, and narratives on all the F&B Outlets of the YTL group, from Beef Rendang in Tanjung Jara, to Hokkaido Scallops in Niseko. 






Present at the launch were Dato Yeoh Soo Min, Executive Director of YTL Corporation Berhad, and the author, Kim Inglis. 


Chefs representing the various outlets were also present ...whoever said that too many cooks spoil the broth obviously has never been to one of these gliterrati events. 


Dato Yeoh exudes an elegance, modesty and humility that is very becoming.  She regales us with stories of her own dining experiences at the YTL establishments around the world.


The lovely Tracy (in the background) from whom my invite came.


The author telling us about the book.  Unfortunately the photographer Jacob Termansen could not be present with us that night. 











Ta dah, a book is launched. 


This was followed by a lovely dinner at the THIRD FLOOR GALLERY, previously the Third Floor Restaurant, now an area that can be used to host events, and the like. 





Chef Matthew Ona and Chef Wai









Snow White Dancing Prawns with Hot Mayonnaise and Honey Glazed Walnuts from Shook! Kuala Lumpur.  Plump succulent prawns in a sea of mayo, perhaps too much, but nevertheless, as the first dish, usually one is allowed more leeway. 


Soft shell crab maki and kaki agebonoyaki- which I am assuming, since I don't speaketh the Japanese, is the large oyster that is crusted with cheese.






Our mains were Steamed Fillet of Saltwater Barramundi, Bird’s Eye Chilli, Roasted Baby Eggplant and Pumpkin Sauce and a Pressed chicken saute with grilled asparagus, jasmine rice and lime coconut veloute.


I loved the pressed chicken, although not everyone in my vicinity did.  The fish was also cooked well, and I loved the tanginess with the hint of heat from the chilli padi.


Food writer Alice Yong with Siobhan Odea, of YTL...


Aja & Tracy...so lucky to be facing all these leng luis...


Gariguette Strawberries in a crunchy pastry with light vanilla cream, from Muse Saint Tropez - Only superlatives for this gorgeous looking dessert, light puff like pastry, fresh dairy cream, summer fruits ....a most refreshing dessert. 


Chocolate Truffle with err...Pistachio macaron, if I remember correctly.


While us lucky attendees got the book in our party packs, you will be glad to know that it is available to the public, retailing at RM125, at most major bookstores.  A lovely coffee table book, with a good range of delicious recipes.  I can't wait to try some of them.