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!

Maison Francaise Revisited, Under Chef Thierry Le Baut

I know Abba is Swedish, but everytime I hear "French" I think of that song, "Our Last Summer"....walks along the Seine, laughing in the rain....(a rhyme cheesier than camembert)...And my last visit to Maison Francaise (on Changkat Kia Peng, not gay Pareeee), WAS probably last summer.  Actually, yikes, how fast time flies, it was in July 2013, HERE.

With such fond memories, needless to say I was thrilled to be reinvited back to sample the new offerings of the new Chef Thierry Le Baut who hails from Britanny, France.  (I must research into that name, it's like naming a town in Malaysia "Singapory")

Nothing like a little tipple to give that slight buzz, from wherefore cometh the dormant wit for interesting dinner repartee.

The goat's cheese basket is amazing.  Creamy goat's cheese, beautifully presented in a crispy taco like shell, but of course, not a taco, with rocket, an olive tapenade quenelle.  The visual itself is so stunning that it almost seemed a shame to dismantle the entire assembly just for the sake of eating.

Seared Burgundy Snail, rocket, blini and garlic butter.  Alright, this is really an acquired taste.  And since it was prepared by a French chef, I am assuming that this is the normal way the snails are eaten, as opposed to the way we are more accustomed to eating them here, which is normally drowning in sauce so you really can't tell if its a snail or a clam or what not.  These Burgundy snails have a very earthy taste to it, almost as if they were partying in a nearby garden just before they were cooked.

Grilled French Foie Gras, crispy provencal, Figs Filo and Figs Sauce.  A truly inspired dish by Chef Thierry.  The melt in the mouth decadent Foie, with that subtle sweetness of the fig, I can only dream of it now, as a FIGment of my imagination... .  That Fig Filo added a fabulous dimension to the dish.  That crispy filo, the firm fig, and the soft foie gras, a symphonic orchestra of flavours and textures.

Turbot Charged!!! Turbot and Asparagus Puree.  I love asparagus, and I loved this puree.  That asparagus mousse crowning the slice of fish was absolutely delicious.  The fish was well seared, crisp skin, and moist flesh.

Dover sole on Herbed Raviolis.  This particular dish we felt was a bit overcooked, rendering the sole a bit lost.  Get it? Lost sole?  But yeah, perhaps our need to photograph the dish cooked the fish itself in its residual heat, but by the time it entered our palate, it was rather overcooked.

Grilled beef tenderloin, sichuan pepper sauce and potatoes.  No mis-STEAK here,  it was  perfectly grilled, loved the bits of crimson red, implying that it was mooing quite recently.  Okay, didnt really care much for the foamy bits.

Menu

Because we still looked hungry after those first SIX dishes, Sainy Chun, the gorgeous proprietress, ordered some extras for us, and their signature Lamb which was oh so good.  Sitting regally (albeit regally dead) on a bed quinoa, Baby potatoes and baby tomatoes giving birth to ratatouille.  I always say I am not a lamb fan, and as I age, even less so, but this lamb was sublamb!!!! (sublime)

Pistachio and Amaretto Entremet (classy word for "cake"), with Pistachio Ice Cream.  Elegance on a plate, I say.  Light ethereal sponge sandwiching a silky rich mousse paired perfectly with the creamy ice cream.

Mango Mousse and Mango Sorbet. Okay, the mango mousse is like a richer version of the mango pudding you get at dim sum places, but is really mango packed.  As the flavours of the sorbet are totally refreshing.

That's us happy diners with Chef Thierry..

Check out my earlier post for the various spaces available in Maison Francaise, which makes it a perfect venue for events, etc.  They even have an outdoor pool area for poolside parties.

5 Jalan Changkat Kia Peng
50450 Kuala Lumpur. Malaysia
Tel: 03 21441474
info@maisonfrancaise.com.my

OPENING HOURS

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

WEBSITE : http://www.maisonfrancaise.com.my/

Pio Cesare Masterclass

It's somewhat staggering when you walk into a wine masterclass and see FIFTEEN different types of wine for tasting, ...staggering because I wondered if I would be staggering out later...  Clearly, for the more refined palate, one does not finish the entire glass, but take elegant sips.  But to me, that's a darn waste of good wine, so as a matter of principle, (of not wanting to waste), I usually finish whatever is put before me.

The event in question was the Pio Cesare Masterclass, hosted by Asia Euro, at Soleil Restaurant.  I believe "Cesare" is pronounced Che Sir Ray... I know this because I have been watching The Borgias, a mini series about a naughty Pope, and his son was named Cesare, so yeah, I'm cultured that way.

An interesting nugget of information, Pio Cesare Winery is the only winery allowed to use the crest of the town.

The Pio Cesare winery was founded in 1881. One hundred thirty-three years of Barolo history handed down from father to son are a long-lasting heritage that a few wineries can be proud of.
Pio Cesare was a among the first who believed in the great potential of Barolo and Barbaresco and the winery has now been producing its wines for 5 generations in its historical cellars in the historic center of Alba.

Today, the estate is managed by Pio Boffa, the great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world.

Images of scenes from the movie the Godfather spring to mind, with that symphonic score by Nino Rota and the rolling plains of the vineyards... 

We start with their range of whites, the "PIODILEI" LANGHE CHARDONNAY D O C, from a 100% Chardonnay Grape variety, which had a spicy, creamy, intense, persistent taste. You can smell and taste the ripe fruit with a long finish.  This was a vertical tasting, whereby we get to try the same wine from different years.

The purpose of starting with the whites was to prepare the palate, and apparently, Chardonnays went out of fashion and was only brought back in the 80s to take advantage of the soil in that particular region.

Last month the prestigious American publication founded by Robert Parker awarded great scores to 2 new Pio Cesare Barolo wines, vintage 2010.
- 95 Points to Pio Cesare Barolo docg 2010.
- 94 Points to Pio Cesare Barolo Ornato docg 2010.

The real star of the show, the Barolos.  The difference between Barolos are where the grapes are grown.  Barolos are not blended with anything and are made from 100% Nebbiolo grapes.

Barbaresco & Barolo can be so called "brothers and sisters" as the make up of the wine is the same, ie, the Nebiollo grape, but hailing from the Town of Barbaresco.  The "magic" grape, Nebiollo requires atention, work and has a lot of leaves from June to Auguest and is costly to ripen, as it be mechanized because of terrain.  Difference between Barbaresco 2009 and Ornato 2009 is the weather.  Barbarescos and Barolos have potential to age well.

The Ornato 2008 aged well, and the tanns not as bitter and astringent as the 2010.  The 2008 Barolo is described as a billiard ball that doesn't touch the tongue, because it is silky smooth, despite only being 7 years old.  2006 was a vintage year for Barolo lovers, and very tanine dominated. The 2006 Nebiolo shows distinction that cannot be confused with anything else.

Of course, after several tastings, bearing in mind that it was still daylight outside, I must have eventually been derailed in my train of thought and ability to take down notes, afterwhich everything just became delightfully buzzy.  The last nugget of information I gleaned before mentally passing out is that 2003 was the hottest summer evah, and people died.  But the champion Nebiolo has roots that go deep deep into the soil where there is moisture....and that is WHY the 2003 Nebiolo didn't suffer, when all around else withered...

Pio Cesare exports to Asia-Pacific countries twelve wines embodying the significant and diverse terroirs of Piedmont.

- Four wines are “vineyard designate” : Barolo Ornato, Barbaresco Il Bricco and Barbera D’Alba Fides,
Chardonnay Piodilei
- Eight wines are “classico” wines : Barolo, Barbaresco, Barbera d’Alba, Dolcetto d’Alba, Nebbiolo d’Alba,
l’Altro Chardonnay, Gavi and Moscato.

Asiaeuro, has its headquartes in Kuala Lumpur, as sales and marketing company for Fine Wines in Malayisa.