Friday, August 29, 2008

Malaysian Boleh!

Lionel: Hidden within the concrete jungle that is Kuala Lumpur, there is a chef. A chef like no other, a chef that first learn how to cook at the tender age of 11, a chef that learned this very important beginning from his grandmother, a chef from Lumut. A chef that honed his skill later on in the hells kitchens of Michelin stars in London!

The lamb to kill for!
But now he is back in Malaysia, and Malaysian boleh! As some of us foodies wonder about the future of fine food and fine dining, now we have hope!
Try Chef Hafiz at Chinoz on the park and leave with a smile on your face and probably a very satisfied burp or two! That’s what we did at a dinner last night. Actually this was the second time we dined there and he has excelled himself on both occasions.
We started the night with an excellent Pinot Gris from Escarpment which is hailed by the famed winemaker of Martinborough, Larry McKenna. This was almost the perfect wine to handle the starters of Tuna Tartare with anchovy toast. Wonderfully weighted, balanced with enough body to handle the tuna with the raw egg yet enough acidity to cut through the anchovy toast. Oily yet light, lip smacking good!
This was followed by a lovely Barbera d’Asti from Giacosa, juicy yet still fairly tight it was surprisingly versatile. Because if you have had Barberas before you would know what I meant, with some of them totally unpalatable and the excuse that Italian wines are meant for food just doesn’t cut it anymore, but this bottle surely changed my mind.
Beautiful NZ Escarpment Pinot Gris, more to NZ than just Sauv Blancs!


Last but not least was the star of the evening, now like all good winos do, we started with the wine before the main dish. It was one of my personal favourites from Chateauneuf du Pape from Deus-ex Machina, Clos Saint Jean 2003. This wine was awarded 95 points by Robert Parker when it was first released and upgraded to a perfect score of 100 after a recent tasting, and we couldn’t agree with him more. As the wine lingers in the glass, it is almost like nosing and drinking a liquid Black Forest cake, amazing. So there is Chris saying that he hoped the Lamb would do the wine justice and that it would be gamey enough!
Bang, it was like Hafiz heard him and the best damn lamb saddle came out of the kitchen. This is a lamb dish to kill for if you like your meat and I am definitely going back for more of this!




All lined up and waiting!






The Barbera and the amazing Chateauneuf du Pape 2003 !



1 comment:

Lene said...

I would kill for a sip of the Clos St Jean! Damn!! I've missed it. =)