Food Explorer & Home Chef
Latest must-try at Ăn Viet – Soup-er Hot Stone A5 Japanese Wagyu Pho! Just had a chance to try this, promo has been on since November. Starting from RM34.90 per bowl, the A5 Japanese Wagyu beef is Tokushima-sourced, yielding melt-in-the-mouth tenderness. The flavourful broth (boied …
Casual but stellar wine tasting sesh at Meat Feds by Chef Yenni Law who knows her meats like a true pro, featured Veramonte Savignon Blanc, Neyen and Primus. Choni Kim gave the low down on the Chilean wines. Yenni cooked up a storm starting with …
Maison Martell, the oldest of the great cognac houses, is embarking on a year-long campaign to celebrate its 130-year history in Malaysia, kicking off with an interactive, multi-sensory, AI-enabled pop-up experience from Dec 1, 2023 to Jan 1, 2024, 10am-10pm daily, at the concourse of Pavilion Bukit Jalil.
The event promises an immersive journey through Martell’s rich history, culminating in an exclusive exhibit of Les Remarquables Martell – Edition Laurentine Perilhou, the world’s most expensive Cognac valued at RM5 million.
“In our commitment to ‘Soar Beyond The Expected,’ we acknowledge the profound impact of intertwining historical legacy with cutting-edge technologies like AI. This anniversary pop-up mirrors Martell’s rich Malaysian journey while paving the way for the future. At its core, Martell embodies disruptive elegance, challenging conventions to craft experiences that are disruptive, innovative, and captivating,” said Liew Pooi Wan, Head of Marketing at Pernod Ricard Malaysia.
In 1894, Martell first made its debut in Malaysia, arriving at the Port of Penang, unknowingly commencing a 130-year association with the nation.
Martell’s 130th Anniversary pop-up seamlessly blends tradition with innovation. Guests begin their interactive experience in the Heritage Room, where, for the first time, the brand’s historical archives merge with AI technology to recreate the brand’s evolution in Malaysia from 1894 to today.
At the heart of the pop-up, visitors can preview Martell’s upcoming 2024 launches and limited editions, including 130 Years in Malaysia Martell Cordon Bleu limited edition release designed by Malaysian textile artist Marcos Kueh, the Martell Single Cru Collection, the L’Or de Jean Martell Zodiac Collection’s Assemblage du Dragon and a very rare and prestigious 70-year-old Martell eaux-de-vie blend in a crystal decanter.
The pop-up offers a unique chance to explore Martell’s Chinese New Year limited editions brilliantly reimagined by renowned artist Vincent Darré’s — the Maison’s iconic Martell Cordon Bleu Global Edition and Martell Noblige, with the latter being Martell’s contemporary response to a discerning, more youthful audience in search of disruptively elegant spirits. Additionally, the Maison will introduce its vibrant Martell VSOP limited edition, a tribute to Martell’s long standing savoir-faire, with a design inspired by Pop Art influences. Visitors who purchase Martell Cordon Bleu at any of the satellite events can personalise their bottles at the pop-up in Pavilion Bukit Jalil.
The pop-up’s pièce de résistance is the Les Remarquables Martell – Edition Laurentine Perilhou exhibit. Les Remarquables Martell is Martell masterpiece decanter crafted by renowned French artist Laurentine Périlhou, who has collaborated with elite brands like Hermès, JP Gaultier, Lanvin, and Balmain. Encased in golden threaded macrame and encrusted with diamonds and sapphires, Les Remarquables Martell, the world’s most expensive cognac, houses Martell’s exquisite 70-year-aged single cru eaux-de-vie from its Private Reserve.
Martell’s Pavilion pop-up experience is complemented by satellite events that elevate the journey. Savour luxury at The Chamber Pavilion with a choice of Martell Cordon Bleu or coffee-infused Martell Noblige cocktails. Engage with the thrill of Martell’s “spin the wheel” game at Food Merchant for a chance to win exclusive merchandise. For knowledge enthusiasts, test your cognac acumen at Magnum Wines with the Martell fun fact quiz and enjoy a complimentary gift for your participation.
Visitors can follow these steps:
EQ gives the Yuletide and year-end celebrations a head start by rolling out out feasts, festive treats and heartwarming interactions to make everyone’s Christmas, New Year’s Eve and New Year’s Day merry and bright. The Festive Bake Shop offers Christmas cookies, chocolates and baked goods, …
Jeanette has always emphasised on the importance of the quality of her ingredients, and refined taste that’s offered at Elegant Inn Hong Kong Cuisine, KL and how it should stay consistent. She remains true to her word and at the recent review, EI showcased why …
An old bungalow has been given an updated elegant demeanour as Flour’s new abode after its former Hartamas abode. We had the Parivartan Evolution part 2 menu, a culinary passage thru India, guided by Chef Yogi who hails from Rajasthan. He offered a world-view of Indian cuisine, not just as we know it – consisting of just Indian breads, butter chicken and predictable curries, but expanded across the continent, showcasing inspired dishes from different states. And what a journey it was!
*Trinity of appetisers – Chilli Chutney with Papadum, Almond Tart with Raita and Sun-dried Tomato, and Jalebi. Papadum was straightforward enough, enhanced with a tiny morsel of chutney, slowly edging towards the more flavourful raita and exquisite sun-dried tomato, given a boost of wasabi and lemon zest on the jalebi.
*Paper-thin and super crisp, an envelop of unfermented Dosa filled with chopped shitake mushroom and Gruyere cheese was gorgeous. I could have had this for main course alone, except that it would have to be five times more!
*From Rajasthan, the vegetarian Ker Sangri was fresh, punctuated by blanched French beans and asparagus with raspberry purée. Quite different from what you would expect of a salad course. House-made curd laced with paprika, tamarind drops and spices together with bits of Greek cheese and cherry tomatoes grazed the asparagus and French beans to give delightful texture and complexity of flavour.
*West Bengal yielded Macher Jhol – miso-marinated white cod on Dijon mustard sauce, topped with smoked trout roe. Simple but utterly hypnotic taste elements.
*Gujarat showcased Dhal Dhokli, a heartwarming Arhar lentil soup with mustard seeds, curry leaves and cumin poured over soba noodles and diced scallop. So light, with delicate sweet and tiniest hints of sour – surprising, and quite delightful.
*Punjab gave us Mango Lassi made from Harummanis mango, paired with 60g Persian caviar. This was one of fav dishes… such contrasting flavours, a sweet dessert-like, yet savoury, tangy and punctuated with character.
*From Uttar Pradesh comes kebab featuring smoked poached mussels on yoghurt green with coriander, mint and baby spinach. Accentuated by two dollops of mustard oil and some fresh herbs. My dinner mate got the kebab nuance, I didn’t but loved the taste of how everything came together nonetheless.
*Next was Kerala’s Konju Moilee – charcoal-grilled tiger prawn dressed with mustard seed-accented coconut milk sauce and prawn oil spiked with bird’s eye chilli. Another one that chalked top marks for me, and so simple.
*Then Jammu and Kashmir gave us Wazwan, a delectable tandoor-grilled lamb rib with a quenelle of grated white radish, walnuts and mint. A perfect shade of pink, who says only the West know how to cook their meat well?
*Rogan Josh was Kashimiri-inspired lamb loin ragout with dum aloo and pilaf. You get potato pavé on sorrel-fenugreek leaves/baby spinach sauce, paired with the fluffy basmati rice with raisins, dried figs, cashew and pistachio. This was possibly the only dish that kept closest to traditional interpretation, proving sometimes the original is the best version.
*Ending with Prasad, a confection of halwa with meringue, almond Chantilly cream, sesame praline, crushed nuts and house made lavender honey. Looked like ice cream in appearance, but crumbled with a biscuit. Not too sweet, certainly the best end to a lovely meal.
Apart from this tasting menu, there’s also an a la carte choice of dishes which you can enjoy if you’re not into fine dining fare.
Add: No.12 & 14, Jalan Kamuning, Off Jalan Imbi, Kuala Lumpur. Tel: 03-4065 7400, 012-9600 053
Cili Kampung brings traditional Malay family recipes from Langkawi to KL and the spice level is not for the faint-hearted. Despite being in a busy mall in KLCC, the restaurant managed to inject some kampung vines through its bubu ikan (fish net) lights and cozy …
East Asian restobar Shhhbuuuhleee on the top floor of REXKL, is all about small sharing plates, done by the same guys who started Chocha in Petaling Street, KL. After hearing so much about Chef Mui Kai Quan’s prowess in the kitchen, I finally managed to …
The Irish Duck Company (IDC) has entered the Malaysian Market, supplying premium Irish Hampshire Pork to restaurants and consumers. To celebrate the company’s launch in Malaysia, a luncheon was hosted at Grand Imperial Restaurant Pavilion, showcasing the high-quality Irish products through a series of carefully curated dishes, to highlight the unique flavours of the Irish meats. Present at the launch were Ireland’s Minister of Agriculture, Martin Heydon and IDC’s Directors, Joel Lim and Kennedy Low.
An exceptional culinary experience, premium Irish Hampshire Pork boasts a quality and standard unlike any other in the world. Irish Hampshire Pork — made from one of the oldest breeds of pigs in the world — is leaner, more succulent and flavourful, and has a richer, deeper red colouring. One of the oldest breeds of pigs in the world, Hampshire pigs are found only in the remote Drumlin landscape of Ballineagh Co. Cavan and are reared on a highly specified diet by McCarren Meats. It was the discovery of unique Irish products like this that inspired the start of IDC in Singapore.
Founded in 2014, IDC was created when its founder, Ronald Lim met with Silver Hill Duck in Ireland and discovered that despite the brand’s reputation for producing and supplying the world’s best ducks, Silver Hill Duck had not yet found its way into the Asian market. Today, IDC has established itself as the sole importer and distributor of Silver Hill Irish Ducks in Asia with plans to expand throughout the rest of Southeast Asia to address increasing demand from ASEAN countries.
“We’re excited to finally be able to supply our sister country with the quality Irish products we’ve come to love and enjoy. Thanks to the support of McCarren Meats, Bord Bia, and the Irish government, IDC has been able to introduce quality products that come from Ireland’s exceptional agricultural prowess and abundant resources to Southeast Asians. This expansion to Malaysia is a testament to our company’s dedication to excellence and we hope to be able to bring these offerings to other ASEAN countries soon,” said Joel Lim, Executive Director of IDC.
“The availability of Irish Hampshire Pork in Malaysia signals a continuation of the great relationship between Ireland and Malaysia. We hope that through this partnership, we’ll be able to provide Malaysians with more premium Irish products and strengthen the ties between our nations,” said Martin Heydon, Irish Minister of Agriculture.
Apart from Irish Hampshire Pork and Silver Hill Ducks — renowned for their exquisite “Wagyu of Ducks” — IDC is also the sole importer and distributor in Singapore and Malaysia for John Stone Fine Foods which produces, in Ireland, some of the finest dry-aged grass-fed beef, grass-fed lamb and wild-caught Atlantic salmon in the world. Through the development of a strong partnership with the Irish government and Bord Bia, IDC has been able to position itself as the leading source of quality Irish products in Southeast Asia with plans to expand exponentially throughout the region.
Irish Hampshire Pork is currently available at Grand Imperial Restaurants around Malaysia, with plans to include more restaurant partners in KL and Johor in the near future. While Irish Hampshire Pork is currently only available to B2B customers, IDC is also working to establish partnerships with retail outlets for the distribution of the product directly to consumers.
For more information regarding IDC, Silver Hill Irish Ducks, John Stone Meats, McCarren Meats and Irish Hampshire Pork, visit www.irishduckasia.com
Forging new friendships, celebrating October birthdays and an excuse to enjoy Chef Simon Philips wonderful food! The Chef’s Table featured at d ‘Alti Gusti (which means elevated taste in Italian) showcased a menu par excellence, a culinary journey exploring the Italian palate. Dishes weren’t just …