Thursday, September 18, 2008

Ramadan Bazaar Attack!!

Lionel: Well, there was an overwhelming request for us to pair Malay food with wine and we did just that. Sure, I made the mistake of asking Chris to buy the food from the Ramadhan Bazaar. It must have been like sending a kid into a candy store with the instructions of pick whatever you like!

Ladies and gentlemen, you won't be able to accuse us for not trying hard enough, that's for sure! I mean we had, ayam perchik, ayam panggang, rending ayam, nasi dagang, kari ikan tongkol, kicap masak daging, ikan keli bakar, sotong bakar, sayur masak lemak, murtabak kambing, murtabak ayam, meehoon sup, laksam,burung puyul goring, rendang daging, kerabu kaki ayam..........and we tried them all, believe me.



Wines served included a Grant Burge sparkling Pinot Noir Chardonnay, Jacob's Creek sparkling rose, Fox Creek Duet Cabernet Merlot and even a Justin Paso Robles Cabernet Sauvignon 99
The Grant Burge was extremely dry but in a good way, expected the higher percentage of Pinot Noir to round it off but the lightness of the body held sway, not a great pairing but acceptable for many of the dishes which were much lighter too.
But the Jacob's Creek on the other hand was just lovely, dry and crisp but the rose had enough going for it that it even worked with the rendang, yummy!

Now, some of you may think that a red wine won't work with this food but it does. Lovely, ripe cherry, apricots and blackberry combination offset a lot of the heat and added another dimension with the sweetness. Lovely!





6 comments:

goooooood girl said...

i like......

Anonymous said...

Are you going to do McDonald's next?

Lionel Lau + Chris Low said...

Yes but we will try to have it together with Wendy's,Carl Jr.etc too

Chris Gan said...

For ayam panggang & percik, I would pair it with sauvignon blanc because such food also tastes great with lime squeezed over them to complement the smoked texture of the dishes. For rendang, I would either pair with sweet Grenache, or jammy Cline Zinfandel or good ole Syrah. For the rest of the spicy and smoked dishes, I would pair with the Asti or Cava (semi-seco, yummy!! :) Chris Gan

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