John Walker & Sons celebrates 200 years of exceptional craft and whiskies with the John Walker & Sons Celebratory Blend, honouring the past which began when John Walker first threw open its doors to a small grocery store in Scotland. It was this that set …
To mark the holy month of Ramadan, EQ’s Citarasa Nipah offers a dizzying selection of food, extending the hospitality to include dishes from the neighbouring South-East Asian region too. Executive chef Hafizzul Hashim displayed his prowess at cooking up an amazing range so much so that …
Here’s the thing about wines bars. While many may have a pretty decent selection of wines and some even offer top notch vintages, food, however, is often relegated to being no more than just a side attraction, with just small bites or the predictable cheese platter.
D’Caveau Restaurant and Wine bar distinguishes itself as a contemporary wine and dine hideout with new and old world wines at very affordable prices with an extensive menu serving a choice of tapas and pizzas as well as other Western fare.
I use the word hideout because amid all the bright and loud Western and Japanese joints downstairs, you would never guess that the inconspicuous entrance would lead to this cozy place.
Here’s a quick run through of the wide selection that we savoured, starting with the Penang basket that had ‘money bags’, lobak and pandan chicken. We’re off to a good start, followed by chicken liver pate, grilled octopus, baked escargots, Gambas Pil Pil and Isan sausages.
The pate was scrumptious, not tangy at all, embellished with X.O brandy no less, with the onion jam as the perfect companion (RM16), and I enjoyed the slight chewiness and mild flavour of the octopus (RM45). This can be tricky though if the octopus isn’t fresh or grilled too long, then you might end up grappling with the sole of your shoe.
Gambas Pil Pil or chilli garlic prawns (RM26), is a really simple dish that’s all about the oil – extra virgin olive oil, garlic, smoked paprika and chilli – and should be served sizzling hot. We probably took too long taking all our food shots so it didn’t have that hot garlic spice aroma, but I thought it was still pretty yummy.
Baked escargots, something so French (RM18), is usually lightly cooked in garlic butter, chicken stock and wine in France but over here, we smother the snails with rich cream and cheese. Not complaining though…
What got me really happy was the short and fat Isaan sausages, made from pork, garlic, a bit of glutinous rice and glass noodles. A Thai offering by chef Amy who is from Kanchanaburi, the unique sausage is an explosion of flavours on the palate – savoury, sweet, touch of spicy and sour all at the same time. Someone remarked that a dipping sauce would have been nice, but frankly, I felt the sausage by itself already had a robust flavour.
We also tried the thin crust Quattro Formaggi Pizza (RM30), or four-cheese pizza, which had us smacking our lips for more … but only if you like cheese, yeah. This paired quite well with the 2016 Cote de Brouilly, who would have known…
More than halfway through the menu and I still can’t decide whether D’Caveau is a French restaurant or what. Caveau means ‘cavern’ in French but there was also Spanish, Italian and Asian fare, so it’s quite a hodgepodge of everything, especially when the next dish arrived – Australian Grain-fed beef and Argentinian steak (RM66/RM80).
You would hardly think a wine bar would serve such classy steaks but there you have it – juicy, tender, done just right with still some red peeking through the cuts. I’ve been saying how it’s quite hard to find a good steak in KL these days at reasonable prices (let’s not include five-star hotels) so I guess now I know where to go. The Argentinian was a standout, with more flavour and beefy goodness, though the Ozzie held its own pretty well too.
D’Caveau kept the seafood paella (RM68) which was on its menu from the last time (when it was a different restaurant, same owner) and I couldn’t be happier as the portions were generous and flavours hearty, good enough for 3 to 4 people.
Since this is a French wine bar, after all, and whisky and gin too … we went with Fleur de Thenac 2013, Saint Veran 2017 and a very easy going red Cote de Brouilly 2016 … and some crazy Korean and very good Indian whisky too (our own). If you don’t see what you want at a glance in the wine list, check out the wine cellar. The selection is more than impressive.
And yes, I’ll be back for more… how did you guess?
Add: 38-1, Jalan 24/70a, Desa Sri Hartamas, Kuala Lumpur. Tel: 017-899 4833
With a name like Ultime (pronounced as oul-tim), an obvious play on the word ‘ultimate’, this newly opened restaurant is poised to be the next crowd puller in KL city. Officially opened to the public since early March, Ultime boasts a full fledge kitchen capable …
Last year, many may have missed out on special occasions such as birthdays, wedding anniversaries, graduation ceremonies, or even just gatherings with friends. Guinness wants to give everyone a chance to celebrate the missed occasions this St. Patrick’s month.
For 31 days in a row, Guinness will spread the joy in the spirit of St. Patrick to fans in Klang Valley and Penang with the Guinness St. Patrick’s Celebration Kits. These kits are curated exclusively for fans to catch up on their missed celebrations. All they have to do is tell Guinness their missed occasions by sliding into the comments section or chat box on Guinness’s Facebook or Instagram pages. The top five submissions will be selected daily for 31 days and rewarded with the kits.
The exclusive Guinness St. Patrick’s Celebration Kits vary according to fans’ missed occasions. Each kit is carefully curated with a dash of Guinness with St. Patrick’s elements, ranging from scrumptious burger platters, mouth-watering cakes, exquisite cocktails, ice creams and juicy at-home BBQ platters. Guinness partnered with various vendors across the Klang Valley and Penang to create these St. Patrick’s specials, namely myBurgerLab with Tipsy Boar, Coley, Makhan By Kitchen Mafia, The Ice Cream Bar and Anniekins Cakehouse in the Klang Valley; and Mish Mash, Cake By X and Three Tiers Ice Cream in Penang.
Available throughout St. Patrick’s Month between March 1 to 31, those who wish to purchase these kits instead can also do so at the respective vendors’ outlets or platforms.
More details on this can be found here.
Guinness lovers can also score themselves a free limited-edition Guinness tumbler that comes in three designs, with any purchase of Guinness Draught or Guinness Foreign Extra Stout throughout the month of March.
Guinness and all promotions are available to non-Muslims aged 21 and above only.
From press release
Aiming to bring the Indonesian street food closer to Malaysians, Tetangga Kita claims to use authentic ingredients and recipes imported from Indonesia to come up with their version of Martabak. If you haven’t already noticed, it’s called Martabak, and not murtabak as we know it …
Was meaning to share this recipe ages ago but procrastination got the better of me. And with this MCO/CMCO/RMCO/dunno-what-CO, the days meld into weeks and months, and sometimes, it’s hard to believe that suddenly a month has gone by. Recently, we chopped off the top …
Valentine’s Day is less than one week away. While the past year saw most of us spending more time than we would like apart, this year you might just be able to spend some alone time with your beloved.
Life is not a bed of roses, and given how the past year went, don’t we know that! Lighten up by giving your special someone a limited-edition Hendrick’s Bloom Box, featuring a 700ml bottle of Hendrick’s Gin encased in a box of preserved blooms.
Most couples may be dining in this Valentine’s Day. Amp up the occasion with a flirty pairing of candles and cocktails for your intimate candlelight dinner at home. Purchase a 700ml bottle of Hendrick’s Gin from participating outlets to receive a handcrafted cucumber and rose candle in an intricate Hendrick’s teacup.
Setting the mood has never been this easy, mix up with two rose-themed Hendrick’s Gin libations – Kissed by a Rose and Rose Tinted Glasses, cook or order in some takeout and bask in the scent of cucumber and rose – there, that’s your romantic night in covered!
For those with a flair for humour, Hendrick’s has the most peculiar ‘Cu-lossal’. Put on your Mad Hatter hat and complete a poem on the Hendrick’s Gin Facebook page to win the one-of-a-kind bouquet crate complete with 50 of the finest cucumbers, blooming roses and a bottle of gin delivered to your loved one on February 14.
Look-out for the contest post and submit your poem via a comment on the post. Contest ends Feb 10 at 23.59pm so make that last minute cut!
Hendrick’s, much like love, is the combination of two unique ingredients – rose and cucumber – that are curiously delightful apart but unusually delectable together. The unique taste of Hendrick’s simply would not be if not for the infusion of this peculiar and perfectly whimsical pairing.
Charmaine Thio, South-Eeast Asia Brand Ambassador for Hendrick’s Gin, quips: “The infusion of rose and cucumber in Hendrick’s Gin makes for a concoction that is undeniably peculiar and utterly delicious. With the season of love upon us, what better way to celebrate love and delightful pairings than with delicious tipples and gifts that are everlasting? This Valentine’s Day, we hope gin lovers will indulge in the many ways we are helping them celebrate differently this year.”
For more deets, visit www.hendricksgin.com
Hendrick’s Valentine’s Day Cocktail Recipes
KISSED BY A ROSE
- 1 part (45ml) Hendrick’s Gin
- 20ml jasmine tea syrup (Steep 40g jasmine tea leaves in 1L boiling water, strain and add white sugar to taste. Mix until incorporated)
- 15ml lemon juice
- 3 dashes of rosewater
- 8 pcs of fresh mint sprigs
- 3 slices of fresh cucumber
- Combine all ingredients into a shaker. Add ice, shake and strain and pour into a coupe glass
- Garnish with cucumber slices and mint sprigs
ROSE TINTED GLASSES
- 1 part (45ml) Hendrick’s Gin
- 30ml grapefruit juice
- 15ml rose syrup
- 10ml lemon juice
- 45 ml soda water/sparkling rose wine
- 3 slices of fresh cucumber
- 1 grapefruit peel
- Combine all ingredients in a highball glass. Add ice and stir until combined
- Garnish with cucumber slices and grapefruit peel
From press release
Since we can’t meet up and have our traditional Yum Seng and Lo Sang get-togethers due to the pandemic, Tiger brings the ‘Ong’ to the media and trade partners instead, with an innovative Augmented Reality (AR) twist. The Tiger ONG Box contains everything guests would …