3 Friends Rekindling Their 14 Year Friendship with an Exquisite Wine Dinner
It was a nostalgic affair for Kelvin, Alexander and William as they rekindled their 14 year friendship from the good old days at Hardwicke House by hosting a 5-course wine dinner on 10.10.20 at La Vie restaurant.
The accomplished and seasoned Chef Alexander was at the helm of the kitchen, dishing out delectable modern Asian cuisine with a Malaysian twist, including his signature Cod with bonito sauce, the flavorsome Lamb Char Siew and the intricate chocolate nutmeg clock dessert. Chef Alexander was the former executive chef for Rosewood hotel group in Saigon, Vietnam and has more than 20 years of dedicated culinary experience ranging from 5-star hotels to fine dining, his style can be described as modern Asian cuisine.
His creations were expertly paired with Marques de Caceres wines curated by William, the Regional Sales Manager of Asia Euro.
Amuse Bouche
We started with a plate of Malaysian favourite breakfast roti canai, roti jala and toasted garlic bread with homemade sambal and black pepper butter.
This was followed by an alluring piece, consisting of salmon tartare with a long cracker on which a special message from the chef is clipped which reads “Cooking is an art of love”.
The Amuse Bouche was paired with an aromatic Verdejo with intense flavors of apples and pears with a light floral background. The wine is easy drinking, fresh and crisp, ideal to stimulate our appetite.
The Starter
The starter was a dazzling sea scallop flakes with sea grapes, microgreens and caviar served with fragrant truffle sauce and refreshing lemon foam. This was paired with a Rioja Rose from Marques de Caceres with fresh bouquet of floral notes and strawberries flavors that awaken the taste buds.
Pre-Main
Then came the chef’s signature Chiliean cod fillet in Bonito butter sauce served with risotto and salmon roe, plated in a gorgeous marble effect ceramic deep plate with golden rim.
This dish was interestingly paired with the Crianza which was an entry level Rioja aged in used oak for 1 year. You can pick up scents of soft spice, refined oak and red fruits while the tannins gradually become pleasant that mingle with intense red fruits and a respectable finish. It is not so common to pair white fish with red wine but this actually worked!
The Main
Prior to the main course, we had a unique palate cleanser made of calamansi juice in a lime which had us confused at first as calmansi definitely tasted different from lime juice.
Then came the perfectly cooked lamb char siew with chimichurri and mango chutney sauce with spicy ratatouille and mini beef pie as sides.
The pairing wine comes in the form of the Gran Reserva 2011. The Gran Reserva level of Rioja experiences the most oak-aging, usually 2 years and above. This gives Rioja wine the most tannin structure and age-worthy potential. This wine had complexity on the nose with refined oak, black fruits, sweet spice and chocolate on the mouth. It is notably easy drinking with silky tannins and a respectable finishing.
The Dessert
The surprise of the evening! A miniature 3D modelled chocolate nutmeg clock pointing to 10.10 signifying the date of the event. The refined clock was intricately assembled and almost too charming to devour. If only there was a dessert wine to pair, it would definitely be an even happier ending. But then again, we had too much to drink already.
The Beverage
The wines were meticulously selected, paired well and definitely enhanced our dining experience. Marques de Caceres wines are certainly versatile, admirable and good value for money.
Alongside the wines, we had copious amounts of the premium Italian natural spring water Aqua Panna to hydrate as well.
Conclusion
Overall a very delightful evening with mouthwatering food and splendid presentation, not to mention exceptional wines and great company. Chef Alexander’s interpretation of modern Asian fusion cuisine is simply genuine, one of a kind and sophisticated. The cuisine with its abundance of flavors may seem overwhelming at first but when it all comes together in your mouth, you will be able to make sense of its synergism and harmony.
The three musketeers have absolutely made their mark and set the benchmark for fine casual dining in Penang. It remains to be seen if other restaurateurs can emulate and up the ante for the culinary scene in Penang.
