source: The Yum List http://ift.tt/1lfaRF2
Showing posts with label The Yum List. Show all posts
Showing posts with label The Yum List. Show all posts
Loama Resort Maldives at Maamigili, Raa Atoll
| Loama Resort Maldives at Maamigili |
Culture, heritage, the arts and a true taste of and respect for local Maldivian tradition is what we find at Loama Resort Maldives at Maamigili. With a profusion of luxurious accommodations in the region, all offering stunning locations, superb service and top-notch facilities, it’s difficult to select which one will receive your hard earned cash. If you’re looking for a property however that tells a unique story, one in which domestic customs are celebrated and valued, Loama Resort Maldives at Maamigili puts forward a compelling contender.
| Loama Resort Maldives at Maamigili |
Location
Isolation keeps the Maldives in the pristine state that it’s known for but also makes arriving an adventure to cherish. Once reaching the international airport guests can either choose to take a 30 minute domestic flight to Ifuru Domestic Airport followed by a 20 minute speedboat ride, or a scenic 45 minute seaplane ride directly to the island with Trans Maldivian Airways.
| Isolation |
The Maldives is one of the few destinations in the world where acreage includes coral reefs, and at Loama Resort Maldives at Maamigili over 100 hectares of pristine coral reef takes up more space than dry land mass. Chalky sand, so white, that you need sunglasses to view it when the sun is at its peak; iconic palm-lined beaches that stereotype tropical paradise; and aquamarine lagoons that we once thought only real in postcards compose the utopian image that is this teardrop shaped island in the Raa Atoll.
| Pristine Beaches |
Accommodation
The man-made structures on the island cleverly blend into the surrounds: white umbrellas and pale blue cushioned beach chairs mirror the ocean and the shore; coconut-thatched roofs and natural wood make up the villas; and whether situated over the water or on the beach, accommodation merges organically into the natural setting.
| Ocean Villas |
Guests can choose from 105 beachfront or ocean villas and suites ranging in sizes catering for a couple, a family or a truly luxurious suite. All have contemporary décor with four-poster beds, rain showers and stand-alone bathtubs. Walk out of the beach villa and find your feet in the sand, or take a dip in the ocean directly from the patio of the water villa.
Our Sunset Ocean Villa is 72sqm of blissful space with pretty scenery from every outlook. White linens and walls are brightened with touches of aquamarine hues in cushions and throw-overs. But really, I have to make myself pay attention to the décor for note taking as my eyes are constantly drawn to the beauty on our doorstep.
| View from Sunset Ocean Villa |
From the bed, daybed, deck chairs, outdoor table, or over-water hammock there’s nothing but a multitude of shades of blue to be seen. Get a little closer and we realise no snorkel is needed to view the life under the sea either. A rainbow of colours parades through the waters, occasionally rippling the surface, and then darting at various angles back down underneath. And it’s not just the sights that vie for recognition either. The soft lap of waves around our personal dock, harmonise a melodic rhythm encouraging meditative breathing and deep sleep.
| Direct Sea Access from Our Patio |
Back inside we’ve got a bathtub and rain shower, with bath salts and loofah to match. Cotton linens and towels gift that freshness that only natural fabrics can provide, and we’re grateful that both air-conditioning and ceiling fans complete the furnishings. We often prefer just the use of the fan, so with doors agape can appreciate the sea breeze.
| Bedroom |
| Bathroom |
While the rooms breathe an air of rusticity and mesh with the natural environment, they are also well equipped technologically. DVD player, 40 inch IPTV with movies, iPod docking station, Wi-Fi, Illy coffee machine, electronic safe, cordless phone and refrigerated bar – close the curtains and we could be in any 5 star hotel world wide.
Knowing room service is only a call away, we could well remain in our villa not returning to the mainland for the rest of the stay. Venturing out for a dip directly from our private dock, splashing away the day in our encircling water garden, having whatever we desire delivered – it takes some effort to explore the rest of the island, but when we do we’re glad for the undertaking.
| Beautiful Stretches of Beaches |
Facilities
Surprising finds on this tiny island are those of a museum and art gallery. Featuring artefacts dating back to the 16th Century and local artists, we were pleased to be enriched with a bit of culture, adding diversity to our fun. On a guided tour we discover an ancient bath and traditional house and hear of plans for the area to soon be filled with local craftspeople sharing their skills and way of life with guests. If we’d like to take some local inspiration home with us, there’s a handcrafted jewellery store and fashion boutique as well.
| Extremely Knowledgable Cultural Guide, Umer |
Staying trim and healthy is easy with a fully equipped fitness centre, yoga and meditation pavilion and 30 meter infinity pool. Hubby’s happy to find the Dive Centre, which offers both SSI and PADI diving courses. The water sports club has motorized equipment available for hire, and non-motorised activities are complimentary. Although we don’t find any children during our visit to the island, Dhondhooni Kids Club promises that the young ones will have just as much fun as older family members.
| Boat in the Lagoon |
| Bean Bags in the Sand |
And then… there’s Loama Spa. Private spa villas are accessed by a wooden walkway over the water and are positioned so that each window looks out over the sea. We’re happy to fall for the illusion that the ocean is ours and ours alone. Glass panelled floors cause a very pleasant conflict while lying face down on massage beds: do I close my eyes and relax fully into the treatment or keep them opened and be mesmerised by the trance of the marine diversions below?
| Spa Villas |
| From a Spa Villa |
Activities
For many, lazy days, relaxation in, on and by the crystalline water, sleep, and a complete break from routine distractions are purpose enough in the Maldives. For others though, who need constant stimulation, there are numerous recreational activities to join. Cooking classes, boat excursions, sunrise and sunset fishing, scuba diving, dolphin watching, cultural tours, private island picnics, snorkelling and sunset cruises are just some of the pursuits that can be arranged.
| Snorkelling Trip |
We sign up for a snorkelling excursion reaching our destination in a traditional Maldivian dhoni (hand crafted wooden fishing boat) and are astonished by the beauty and isolation found on an uninhabited island. On another morning we take a speedboat to a nearby island and are welcomed and charmed by the locals to partake in their daily tasks. Hubby snatches up the offer to catch his own meal and heads out at sunset on a fishing boat. He returns with two beautiful specimens – a red and a white snapper – and the chefs back at the resort barbecue them for our dinner. There’s more than enough here to fill a few days, but personally I could spend all of my time contemplating the many wonders of nature that fill this aquatic paradise.
Nature
From the moment we step off the seaplane to the second we hop back on, we’re enthused and surprised by the biodiversity we find on the island. Our first sighting coinciding with our arrival is an eagle ray viewed through crystal clear water from the boardwalk. From then on we’re astounded by a medley of creatures we encounter up close, without even searching. Fish of course, in an incredible gamut of shapes, sizes and colours, are spied from the water’s edge, not even a snorkel needed. Walking to the spa we encounter an enormous purple jellyfish and are late for our appointment as we can’t help but ponder the beauty and uniqueness of this intriguing organism (and capture it all on film). Hermit crabs amuse us with their choosing of shells at breakfast. At dusk we watch a flurry of birds squawking over a school of flying fish, and in the evening we coo over a baby turtle, just hatched running for the sea. Fluorescent plankton illuminates the shore later at night, mirroring the Milky Way clearly visible in the heavens, in their abundance and twinkle.
| Hermit Crab |
Dining
Despite an incredibly dream-like setting, differing food experiences can quickly turn a vacation into a less than average memory, or an unforgettable story to be told over and over again. For a small island, the team at Loama Resort Maldives, does its best to ensure guests constantly have their mouths watering anticipating the next meal.
| View from the Breakfast Table |
| Thundi Thai Restaurant |
Iru Café specializes in Italian cuisine with handmade pasta and gourmet pizzas being popular orders. Meyzu takes advantage of the fruits of the sea with its sushi bar and sizzling teppanyaki grill. The all day dining venue, Fazaa, furnishes guests a table with their feet in the sand and a long list of international dishes. A private sandbank at Athri Club is the spot to head for an intimate seafood barbecue, and Thundi is a beautiful open-air Thai restaurant offering a fine dining experience and wine paired menus. Cocktails are whipped up at Marha Bar, which also provides a taste of local tea-time culture with a complimentary afternoon tea. Our most memorable dining experience however, is the Maldivian lunch.
| Maldivian Afternoon Tea |
About all we previously knew of Maldivian food was that the locals like to eat tuna, tuna and more tuna! And why not? They have some of the most beautiful examples in the world pulled from the waters of their own island nation. The chefs at Loama Resort Maldives at Maamigili however, introduced us to flavours and local produce that we’ve had nowhere else. Follow this link to find the surprising dishes we discovered.
| Maldivian Salad |
Our palates have been gratified with the local cuisine, but so too have our hearts and minds with the respect given to and celebration of Maldivian culture. Bringing together the natural environment with the people who have taken care of it for so many years is a trump card in my mind. Loama Resort Maldives at Maamigili gifts a true taste of local, and that is the story which bestows distinctive character to this resort amongst the many other luxurious options.
| Footprints in the Sand |
Reasons to visit: paradisiacal island getaway; Maldivian lunch; incredibly warm and friendly staff; a unique resort celebrating the local culture, heritage and arts and making a fine effort to ensure these valuable traditions are preserved for future generations to come.
Loama Resort Maldives at Maamigili
Raa Atoll
Republic of Maldives
+960 658 8100
source: The Yum List http://ift.tt/1SWAW7f
British Super Brunch at the Hilton Kuala Lumpur
| British Super Brunch at the Hilton Kuala Lumpur |
Words by Louise Miller, Photos by The Yum List (Monica Tindall)
Monica’s invitation to join her at the Hilton’s British themed Super Brunch was shortly followed with her enquiring, with what I interpreted as more than a soupcon of skepticism, as to whether we Brits actually have enough iconic dishes to fill the promised 1000 square metre spread! Ok, so whilst I concede that my country’s cuisine is not what put the ‘Great’ in Great Britain, we do have some seriously delicious gastronomical fare so I was brimming over with excitement to be culinarily transported back home for the afternoon and to see Monica eat her Yorkshire Puds along with her words.
No sooner had I stepped foot in the hotel’s foyer than I encountered the comforting familiarity of Britishness: a classic red telephone box and letter box faced a proudly parked Union Jack decorated Mini Cooper and the whole scene was overlooked by cardboard cutouts of Premiership football players. The set-up just begged for some silly selfies! Needless to say, I was in my element before even glimpsing the food.
| Time for Some Silliness |
I took a preliminary tour of the buffet: a reccy at these kind of events is, after all, essential to start strategizing over what to eat and in what order. I was overwhelmed with choices but opted to start with a classic: the Fish & Chips station displayed pretty little newspaper print cones filled with beautifully battered English plaice, a mound of freshly fried chips, a line-up of malt vinegar bottles, tartare sauce and a bowl of peas, more pureed than mushy but delicious all the same. I was impressed by the fish - the super light and crispy batter had obviously preserved the plaice’s delicate flavour and texture during the frying process and had provided a delicious opener to my feast.
| Fish and Chips |
A walk around the various stations revealed the many international influences omnipresent in the modern British diet. If those less familiar with GB’s love of Indian food were surprised to see a curry station feature in this British themed spread, they would have been further taken aback by the fact that Chicken Tikka Masala has been our official favourite dish for many years now. Yes indeed, overtaking the more traditional meat pies and Sunday roasts, the richly spiced Indian offering is what we Brits officially prefer and the Hilton’s take on this did not disappoint. We were served up tasty bite size portions of succulent chicken tikka morsels to complement the extensive range of delicious curries on offer in the buffet. These were so good that I couldn’t resist returning for a second helping despite wanting to leave room for much more.
| Indian Station |
Around the corner from the curries was the Lamb Doner Kebab station, another potentially surprising component of a British themed buffet but one whose place was fully deserved in my opinion since this Turkish skewered and sizzling lamb meat tower has come to be symbol of weekend indulgence particularly at the end of late night partying.
In addition to these well loved culinary imports, it was great to see that the Hilton’s restaurants were showcasing some of their menu’s highlights so for those who weren’t as overcome with excitement as I was at the idea of sampling some of the best of Blighty’s dishes, there were plenty of other options such as Chambers Bar and Grill’s tantalising grilled skewers, Chynna’s Peking duck pancakes and Iketeru’s sumptuous sushi spread. As tempting as these were though, I was heading back to more familiar territory for my fourth course.
| Japanese BBQ |
I’d hovered around the Roast Beef station for long enough, drooling over the enormous joint of meat. Executive Chef and fellow Brit, Warren Brown, informed me that this Australian Wagyu leg had weighed in at a staggering 47.5kg, had been roasted for 10.5 hours and was unsurprisingly the biggest whole leg of beef ever cooked in Malaysia. I couldn’t wait any longer to try it. I asked for some nice pink slices, accompanied them with roast potatoes, vibrant veggies, rich gravy, creamy and punchy horseradish sauce and Yorkshire puddings. Ahhhhhh! There is something so very comforting about this Sunday classic: the meat was melt-in-the-mouth tender and flavourful; the roasties perfectly crisp on the outside and fluffy within; the Yorkshire Puddings, which, for the uninitiated are a British staple made from batter and usually judged on the height of their rise in the oven. Originally conceived, it is thought, to fill the stomach with low cost ingredients so that one would not eat so much of the expensive meat, these fluffy beauties make great receptacles for gravy.
| Wagyu Leg |
| Roast Beef |
I was starting to feel quite full at this point and still had so much to cover but such is my commitment that I ploughed on, this time with a visit to the cheese station. Like everything else, the presentation here was just stunning - huge cakes of Stilton, Parmesan and all manner of Cheddars, smoked cheeses and creamy goats’ cheeses were accompanied by an impressive range of homemade breads including grossini, ciabatta, pure rye and multi-seed varieties. I would have made many return visits if I hadn’t needed to somehow fit in dessert.
| Stilton |
| Cheese Glorious Cheese |
Before making my way to the huge spread of sweets, I took a detour via the crumpet station where the chef on duty was making crumpets on demand. I drizzled a few of these with butter and strawberry jam and took them back to our table to share with Monica who agreed with me that they were the lightest and most delicious crumpets we’d tried.
| Crumpets |
All that remained now was the desserts. Well, I say ‘all’ but actually this area of the Super Brunch spread was quite overwhelmingly well stocked. Amongst the abundance of mini lemon curd tarts, blueberry cheesecakes, London themed cupcakes and shortbread sandwiches, lay a couple of two metre long cakes. The first was Almond and Apple in flavour and the second, a Super Moist Chocolate Cake lived up to its name courtesy of the mayonnaise that had been used in the sponge base - an unusual ingredient in a chocolate cake but please trust me when I say that this worked!
| Two Metre Long Cake! |
In addition to the cakes already mentioned, there were, as you might expect, a couple of fruit crumbles, a chocolate and plain Bread & Butter Pudding, eight different ice-cream flavours, Trifle and Eton Mess, so beautifully presented in little shot glasses that its name seemed highly inappropriate.
| Eton Mess |
And at the end of all of this indulgence, I was very happy but in need of a lie down! Now brace yourself for some bad news… the British themed super brunch (RM199 nett) was actually a one off event to culminate the month long British food festival which also featured an audience with British celebrity Michelin star chef Gary Rhodes, a Twinings Tea Dinner and an English afternoon tea buffet and Bond extravaganza. The good news is that the Hilton are planning more Super Brunches in the future. I pleaded with Executive Chef, Warren Brown to repeat this fantastic British spread some time soon as I know so many people who would have loved the experience as much as I did. I guess we’ll just have to keep our fingers crossed and check their website for upcoming events.
Reasons to visit: a fantastic spread full of great features the ultimate highlights being roast beef and crumpets. Great service and a lovely ambience in which to spend a leisurely and indulgent three hours.
source: The Yum List http://ift.tt/20XWIg0
Meyzu, Japanese Restaurant, Loama Resort Maldives at Maamigili
| Meyzu, Japanese Restaurant, Loama Resort Maldives at Maamigili |
Hubby talked about the appetiser of our first dining experience at Loama Resort Maldives at Maamigili for the entirety of our stay. If there weren’t numerous other restaurants we wanted to try at the resort, he could have put a strong case forward for returning nightly.
The dish that took his fancy, Prawn Tempura, featured freshly caught pieces of calamari and reef fish alongside the namesake. A light puffy casing, crisply fried forming air bubbles around the surface, kept the juicy sea creatures moist and fresh. The brittle coat, cooked impeccably left not a single drop of oil on our plates. Even myself, who shies away from anything deep-fried, had to concur that this was a dish worth a reorder.
| Prawn Tempura |
At first thought, finding excellent sushi in the middle of the tropics seemed unlikely. Upon a second visit to the idea however, it makes perfect sense – fish caught in pristine waters mere hours before serving is the prime ingredient. Loosely packed rice allowed the texture of the grain to be showcased in these rolls, at the same time highlighting the freshness of the fish. Fresh crabmeat (not the prefabricated kind that is often found in this dish), finely sliced cucumber and a thin wedge of avocado completed the Sushi California Roll.
The main course, Reef Fish Teriyaki, again proved the location by the sea aces it when it comes to fresh seafood provisions. Two generous fillets of reef fish lounge a top one another. A thick brush stroke of amber miso sauce links the fish to a tangle of greens and a rainbow of grilled veggies sets off the palette. Before I’d concluded my analysis hubby had already declared it, “Divine, so good and the dish of the day!” I guess with that, there’s nothing much left for me to say.
| Reef Fish Teriyaki |
“Chef’s Special Dessert” was the only clue given to what ended the set menu. An unexpected plate of prettiness offered a trio of sweets aside a creamy ball of pandan ice cream: green tea mascarpone layer cake; a moist walnut chocolate brownie and an excellent vanilla crème brûlée with raspberries.
| “Chef’s Special Dessert” |
The open walled pavilion of Mezyu provided protection from the elements (a light shower sprinkled during our meal) while still allowing us to lap up the natural surrounds. The island’s sandy surface is the floor, and the walls are made of tropical bush and coconut palms. No sound system was needed as the ocean supplies its own hypnotic rhythm. Quality food, friendly service and a table set in nature verified a positive first meal at Loama Resort Maldives at Maamigili.
| Sleek Bar Overlooking the Kitchen |
Reasons to visit: expertly prepared Japanese dishes; fresh fish; excellent desserts.
Meyzu, Japanese Restaurant
Loama Resort Maldives at Maamigili
Raa Atoll
Republic of Maldives
+960 658 8100
source: The Yum List http://ift.tt/1PuO9FN
Domaine Laurent Merlot – Malaysia’s Most Expensive Wine
| Domaine Laurent Merlot – Malaysia’s Most Expensive Wine - Tongkat Ali Infused Wine |
Words by Kirsten Durward, Photos by Monica Tindall (The Yum List
Tonight I am having my initiation into the wonderful and mysterious world of Asian aphrodisiacs. Jia De Bao Group Malaysia has decided to venture forth with something a little different for the local market. A Chinese artist, Professor Liu Min, wished to apply his interest in Tongkat Ali, a herb known for its aphrodisiac qualities. Infusing an Australian merlot with Tongat Ali might not be something the purists amongst us would leap to try, but I always relish the opportunity to try something new. And you have to admit that it is a unique idea. For sure there is no other Tongkat Ali red wine being produced right now!
The challenge was always going to be blending a wine where the herb flavours of the aphrodisiac did not overwhelm the taste of the actual wine. For this challenge, Count John Umberto Salvi, Master of Wine, applied his more than 60 years of industry experience, to melding the bitterness of Tongkat Ali with the fruity flavours of blackberry and plum in the imported merlot.
And here we are, waiting to taste the resulting mélange. As we’re tasting a tipple that is really quite unique we thought it would be beneficial to have some expert opinions on hand and luckily Monica has just the right contacts. It might be hard to believe if you’re a regular reader of the blog, but Jonathan from Wine Zen and David from Wine Talks individually have more tasting experience than both of us put together. Plus of course, they will bring that all-important male perspective as to the effectiveness of the aphrodisiac.
We all know that wine enhances food, but the right food can also bring resonance to the drinking experience. What to pair with an aphrodisiac style wine? A little research suggested that the herby nature of the Tongat Ali infused wine would be best served by the hearty local flavours of Bak Kut Teh. But the European in me can’t quite let go, so we’ve supplemented in the same taste zones with some porky cold cuts, marinated olives and herby cream cheese - everything to ensure that we allow the bottle to perform to its maximum potential.
The heavens have opened and thunder is crashing as our experts arrive. It is a dramatic setting for our tentative first pouring. Jonathan has brought along a superb decanting device, to provide aeration to the wine that will provoke the nose of the wine. We decide to try with aeration and without to note the difference. On first observation, we notice a lot of foam in both pourings. You would definitely want to know that this is expected in what you are drinking. Our experts think the bubbles may be caused by a slight fermentation in the blend, and this is confirmed when we taste, there is a definite fizziness as well as the herby bitterness.
The experts pass the colour of the wine, calling it ‘fine – there is no browning.’ Muted fruit aromas are present, together with the vegetal side of the wine, a little green stalkiness is observed. But as the tastes are quite delicate, we decide it needs to be more chilled in order to bring out more of the acidity.
Which leaves time to prepare and put out the bak kut teh to see how the tastes go together. Pork eating Malaysian readers will be au fait with the delights of this dish, with its various cuts of pork and heady aromatic soup. A carboholic dish with rice in the bowl and tempting savoury beignets that are soaked in the delicious sweet broth. I could wax lyrical about this broth for lines and lines, but suffice to say, if you have not tried this, you must! It’s a true Malaysian delicacy and you won’t find it elsewhere in the world. Don’t miss out.
But back to the focus of the evening, Domaine Laurent. After a further thirty minutes of chilling we are back for a second taste. There is a detectable improvement, but it still comes up short on tannins and wine feel in general, although we do agree that the bitter nature of the herb is somewhat intriguing. We feel it more as a herbed alcoholic drink rather than a fine wine and would advocate tasting it with that thought in mind, hunt for the mystique of the concoction rather than comparing it to wine per se.
The visual branding with the Malaysian tiger and Chinese dragon symbols epitomises strength, and strength is something that men are looking for from their aphrodisiac. No doubt this will be popular with wealthy mainland Chinese gentlemen out to make a big impression. For us, we can certainly concur that it is unique: nothing else like this on the market for sure.
Reasons to try: A one off – nothing you will have ever tried before.
Domaine Laurent Merlot is available at the Dorsett Grand Subang as well as The Forking Cork, a new wine and whisky entrepreneur bar in Taman OUG, Kuala Lumpur.
source: The Yum List http://ift.tt/1HQf4E4
Interview with Chef Domenico Piras, Favola Italian Restaurant
What do you do and how did you get into the industry?
I am an Italian Chef renowned for authentic Italian cuisine, and my risottos especially. My career started out of necessity, actually – my dear mother was not the greatest cook (I love you dearly, mama!), and I was the one who chose to prepare our family meals! I went to culinary school and started as a Commis de Cuisine after graduating and worked my way up.
Share with us an interesting story from behind the scenes.
Well, there was once when I was in the culinary team who cooked for the Raduno Degli Alpini (a gathering of army veterans in Italy). Part of the agenda was to showcase one of the old war trucks just for nostalgia’s sake. Right before that, we noticed one of our fellow chef was missing – we simply could not find him anywhere! We just relaxed as it was a celebratory event and prepared the food as usual. When the war truck was driven onto the stage, we found our dear chef… He was sitting on top of the truck with a bottle of wine and a glass in his hands! Just casually drinking and smiling before he lay down and slept like a baby. We had to carry him off the truck after that!
What's the best/ worst part of your job?
The best part is definitely the freedom of creativity that I have, to create new combinations of authentic flavours. I dislike monotony in the kitchen very much, so I appreciate that I am able to express myself through my cooking.
The worst part would probably be that as a chef, I strive to deliver really authentic Italian flavours in my cooking, but at the same time I have to try to please the guests. It is not possible to make everybody happy, there have even been times where the guest asked me to modify the dish to suit their preferred flavours, even though that would make the dish not originally Italian anymore. Over the years, I have decided to just concentrate on producing the highest quality, authentic Italian dishes.
What's your favourite meal/ drink in Favola?
Personally, I love my own risotto! The Porcini Mushroom Risotto with a pan-seared escalope of foie gras, together with a glass (or two) of Pinot Grigio Castello Banfi S. Angelo. Lovely.
The perfect day off would be...
…if I were back at my family home in Sardinia. We have a nice outdoor space around our house where I love to ride our horses.
Here in Kuala Lumpur, I enjoy meeting with friends over dinner – we like to take turns hosting dinner gatherings at each of our houses. Besides that, sometimes I run at the gym, or go on a long drive, like to Melaka. I love driving.
A day in the life of a chef is...
Very interesting! – part crazy, happy, full of discovery and communication.
What's something you'd like guests to know about Favola?
Be assured that our food is indeed authentically Italian, coming from me! As I am new here (since August 2015), we are revamping the existing Favola menu with many new dishes. The new menu will be available in October, featuring a few Sardinian dishes (I was raised in Sardinia and my cooking is heavily influenced by that) such as Sardinian Mixed Seafood ‘Pingiadedda’ and Fregula, and Sardinian Malloreddus Pasta. I am also very honoured to present the Italian Tiramisu 1956 with indeed a recipe from 1956. It was shared with me by Chef Mauro Ernesto, one of the first chefs in Italy to be awarded a Michelin star. I was very lucky to have him as my mentor for several amazing years.
What's your favourite (s) food and wine pairing?
A good glass of red wine with salami, and pane carasau (a traditional flatbread from Sardinia).
What's your view on the KL food scene?
There are lots of choices! Such a diverse variety of cuisine to choose from and explore just in one city. For me I love yong tau foo, roti canai, and mee kari!
What’s in store for you in the upcoming months?
The next few months are very exciting for me and the Favola team! As mentioned, we will be revamping the menu to add many new dishes for each section (appetisers, mains, desserts).
We will also be launching the Mozza Bar menu in October – a selection of antipasti dishes for the curious Italian cuisine seekers!
In November, look forward to the Advanced Artisan Pasta Class at Favola – I am very excited for this one. The classes will start from 10am – 12.30pm on Saturdays and includes a demonstration of making fresh pasta dough, followed by a ‘hands-on’ session for the students.
During the class we will cut, chop and cook our wonderful gourmet sauces using the best products available on the market and the finest imported products. Once the hard work is done, it’ s time to pop some bottles of wine and cook our various pastas “al dente” ready to be served at the chef’s table. Complimentary Prosecco and fine canapés will be served throughout as well.
source: The Yum List http://ift.tt/1lnEX9E
Wine Dating at Villa Danieli, Sheraton Imperial Kuala Lumpur
| Wine Dating at Villa Danieli, Sheraton Imperial Kuala Lumpur |
Words by Kirsten Durward, Photos by The Yum List (Monica Tindall)
We’re always on the look out for fun events offering mingling opportunities alongside great food and beverage pairings. And the monthly ‘Wine Dating’ at Villa Danieli certainly ticks all the boxes. Each month a different theme is followed as participants taste, sip, chat and learn. This month, with the Earth theme the food is all about earthy flavours and earthy textures, while the winery featured is well known New Zealand brand Oyster Bay, a good mid range favourite. With a surprise thrown in at the end. Wait and see.
| Villa Massa Aperitif |
We are guided through the food stations by the chefs and we have an expert sommelier on hand too for all of our wine queries.
Live in Earth
The first tasting station impresses instantly with innovative platings of imaginative combinations. The first I taste, balanced on a sliver of glass, is a delectable concoction of poached beetroot with cream cheese espuma and a sweet pearl onion pickle. It’s definitely earthy and very more-ish: mine are not the only fingers snatching for more! Venison is not often found in KL so I delight in the next morsel, where the gamey meat is combined with carrot confit, and enhanced with an organic cinnamon orange jam. Both of these tasters are a good pairing for the Oyster Bay Merlot, which both Monica and I are slightly surprised to enjoy so much. It’s very plummy with rich berry fruit notes, and hints of spice, oak and chocolate. Very enjoyable and it will be joining its Sauvignon Blanc cousin on my ‘best value wine’ list.
| Beetroot |
But, you know, us YumListers are always on the look out for a bit of a show and it’s the blowtorching of the salmon tartar in a petri dish that really gets my epicurean juices flowing. And not just for show either, the slightly seared mouthful is a flavourful mélange of salmon with capers and shallot, drizzled with basil oil and served on a fresh light Parmesan crus. Epic. Delicious when nibbled together with Oyster Bay Sauvignon Blanc. The crisp elegant notes of the wine burst with aromas of gooseberry and tropical fruits, but the pairing is robust enough that the food is not overwhelmed.
| Torching the Salmon |
Earth’s Moisture…
The next station raises a sigh from Jonathan Cheah (the evening’s wine expert) as he muses how much of a headache it is for a sommelier to pair wine with soup. I’m interested to see the results, being somewhat of a soup fan. The first occurrence is that it’s impossible to eat soup standing up while holding wine, so my new foodie friends and I have to perch up at a nearby table to make the most of our tasting. The first soup is potato, thick, creamy and filling. I try not to spoon too much of it as I’m eyeing up the pumpkin which is being spooned out into scooped out tomato bread. Surely pumpkin soup has to be one of the most soothing dishes in the world? This one is made from whole roasted pumpkin, which is peeled then cooked up with chilli. We are loving its rustic elegance, and exclaiming over the unusual pumpkin seed and risotto sheet for dipping in - something old, something new. The pairing answer appears to be the Oyster Bay Chardonnay. Jonathan explains the importance of having a wine with body when serving soup, so this choice, which fills the palate is a good one. New Zealand is not well known for Chardonnay but this proves to be a decent cool climate presentation with flavours of stone fruit and citrus balanced with a light oak finish. Again, not a wine I had tried, but I would happily drink again. And that’s part of what these events are about: stretching your taste choices, expanding your palate.
| Pouring the Pumpkin Soup |
| Soup and Chardonnay |
From Earth to Human…
Chef’s troops surpass themselves with our next station, where our moans and exclamations are drawing interested glances from regular diners. Everyone has a favourite sampler from the four options spread before us. I’m delighted to note that this course, along with the others, does have a vegetarian option, and it’s one definitely worth tasting. It’s a dense root vegetable strudel with a warm and tangy black tomato dip, and perfect for a revisit to that Merlot. Meat eaters though would be very pleased with the filo pastry rolled roasted beef with mushroom duxelle and shallot-wine jus. The jus is so good I would happily drink it on my own. My new Chinese drinking buddies and longtime Yum List fans are in ecstasies over the mini foie gras tortellini in aromatic truffle duck broth and fresh chive, telling chef that the duck broth is ‘to die for.’ Wow, there is an accolade. But my choice for dish of the evening, just narrowly eclipsing the beetroot, is the tiny rosemary waffle topped with slithers of 8 hour braised lamb rib and a berry compote that I truly want to keep spooning all night. Who needs dessert with something so delicious and rich for third course?
| Mains are Served |
Our Merlot and Sauvignon Blanc are brought back as drinking choices for the main course (I cannot fault the generous provisioning of wine at the event), but Jonathan also introduces us to the Oyster Bay Pinot Noir. This proves to be a surprisingly complex wine for its price point with intense cherry and gamey notes that sit well with the ‘Earth’ theme. The long savoury finish makes it a solid choice for any meat dish, but I suspect it is the fruity hints through most of the tasters that bring out the value in the wine. It’s another strong value option from Oyster Bay.
| Oyster Bay Pinot Noir |
I could happily finish here, and indeed my new buddies are bowing out, citing early flights and a long drive. But a committed YumLister does not exit before dessert and it looks like we are getting another little show to boot.
When Earth still standing…
The health conscious amongst us would be taken by a shot of wheatgrass juice with a jelly topping, and that certainly goes alongside the Earth theme. But my eyes and tastes are more drawn towards the Rustic Tiramisu and Deep Fried Chocolate Truffle, both of which are being assembled at a live station. I don’t know which of the two is more decadent. First I try the hand built tower of almond tuile, whipped mascarpone cream, coffee soaked sponge, more cream, and fresh strawberries topped by chocolate. ‘Man that’s rich!’ calls a voice, and I have to concur - richly delicious.
| Tower of Tiramisu |
Meanwhile chocolate truffles are being rolled in fresh coconut then dipped in melted chocolate before being deep-fried to order. Oh dear. Badness upon Badness. Biting through the crisp hot outer shell to the oozing cool centre, I have to close my eyes. It is almost too much chocolateyness in one bite. The coconut gives a little boost of texture and an exotic taste note too.
And here is the surprise – As Oyster Bay does not produce a dessert wine, the event organisers have decided to treat us to a taste of Liqueur 43, which Monica immediately enthuses over as a signature Spanish liqueur she is very fond of. Made from a secret recipe of Mediterranean citrus fruits and select herbs and spices, one of Liqueur 43’s tag lines is ‘Pura Passion.’ Ahem! Beloved all over Europe the name refers to the 43 ingredients. And how does it taste? Wonderful! The initial aroma is sharp, warm, and complex, with front notes of vanilla; and then tangy sweet fruit, spices, and an aged rum like presence. The flavor is strongly vanilla, complex intermixed spices, tangy fruits, and hints of citrus. It tastes so spectacular with my chocolate truffle that I’m forced to take another one. What? Just doing my job!
| Dessert and Digestive |
The evening ends with a fun twist – literally. Each guest is invited to spin the wheel to win one of several prizes on offer. Monica and I are both rooting for the spa voucher but I come away with 20 % off a meal at Villa Danieli, nothing to complain about there! It has been a great evening. I’ve met some new people, tried some great food combinations and added new wines to my drinking list. Perfect. You should try it. The next one is soon!
Wine Dating takes place on the last Thursday of the month until the end of the year from 7pm-10pm. Cost is RM220 (nett) and reservations are strongly recommended due to limited space.
Reasons to visit: Fun mingling opportunity, innovative food, charming atmosphere, plenty of wine.
Villa Danieli
5th Floor
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
Kuala Lumpur, 50250
Malaysia
+6 03 2717 9900
source: The Yum List http://ift.tt/1OH0A1f
