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Every exclusive dinner have their own trademark theme, and I must say that second time being invited to Hennessy X.O Appreciation Night 2013 is another memorable night. Looking back at the pictures, I still remember how the food taste when Chef Edward Lee came over last year (click here). Cannot deny that the team really pull the whole event into another level, as when I received their classic invitation card I am already looking forward the event, as it mention are going on little trip “Spirit of Conquest” by taking guests on a specially crafted journey of the past, present and future of the original cognac.

At first, it makes me wonder, how this whole thing would be as the location is at Chin Woo Stadium.

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Upon my arrival, all our cars are taken care by the jockey service and I am totally surprise to see that they actually build up a mock up ship for this dinner. Then only realise this is how we going for a conquest.

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 First of all, of course we have to check in and verify ourselves. .

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 and happy to see Bangsar Babe and her husband Rif are into this cruise. . 😀

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Out of my expecatation, I get to see some Uni friends in this event with Sampson, Vincent and Wife. .

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 Of course first thing first, that we are being treated with unlimited amount of Hennessy X.O.

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As walking into the room, they have converted the whole look and feel into classic old sailing ship

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Leather cushion and classic painting are being place into the room to make up the ambiance even better.

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A world map to show where are we heading later.

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As we were called into the dining area, and walk thru the walkway, this totally caught my attention as we are actually dining above  a stunning floating platform on water, to make it looks like actually we are in a ship.

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With the dinning area are well decorated with huge screens are being place at the side and front to make it like a ship window ..

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Transparent panel as walkway that makes it looks like we are actually sailing on sea and projection images on the screen are showing we are actually docking at a modern city at the moment.

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 Reading at the menu for the  night, its all very unique and cant wait to dip into the dishes.

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 With the official Emceeing is Will Quah which is no stranger to all of us .

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Right before the dinner, we were shown a glimpse of what to expect for the night, with video presentation on the screen, showing little history of Hennessy follow by journey of Chef Lee Anne Wong with Hennessy X.O.

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 Nevertheless, it start off by Chef Lee will introduce us on her dishes, and how do we pair it with X.O after that.

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First to be on the table is Parisian Regalia, a foie gras flan with duck confit, green apple and Frisee lettuce.

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It look rather plain when being serve and I am very curious how does it taste like, and it did surprise me that foie gras is cook to perfection as a simple cut on the cube that makes it burst with flavour in smell and taste. It just melts into the mouth and to drink a sip of neat X.O, it makes the taste even more robust. A remarkable dish to kick start with.

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After first dish, it gets us moving around and sharing with drinks and how do we feel about first dish. Apparently every one is impress that makes it a great kick off. Of course with some photo moments with BangsarBabe and another famous blogger Kinkybluefairy.

Another thing that caught my attention is when the first dish is done, the screen of all the panels change to sea view like we are sailing to another place and it is just right, that we are now sailing to China which is our next destination.

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 Golden Crab and Corn Soup

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 with golden crab and corn soup with caviar, lime and coriander accents.

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Then I put in the whole spoon and stir it into the soup. A great combination that makes the soup sweet, bitting off chunks of crab meat and corn along with ebiko that makes it bursting feeling. Had a sip of X.O mix with a bit water and brings out great aroma after taste.!

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 None the less manage to catch up with the guys that night ..

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 In China we are being pamper with classic Chinese music  .. . and moments after that we set sail again to another new location.

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Done with the first two light dishes, then we are serve with modern-global cuisine Western Allure, a bed of cowboy-style peanuts, with salmon place ontop looks like a  sailing ship for me, and I pair it with neat X.O again. The taste brings the peanut very oak flavour and salmon is sweet after taste. Unique!

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Venetian Ambrosia – Chicken with Porchini Mushroom ravioli, truffle paramesan cream is one of the best dish for the night that prepared to perfection that ravioli is al dante.

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 Then we have our very own little Pavoratti performance.

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Looking at the menu, I am loving it as there are 2 types of dessert that going to be serve, and Mazuka Splendour first to arrive. Filled with Syrimiki Cheeze curd fritters, sour cream and dark fruit sauce. A great combination of taste with light sour berry taste and sugar and its origin from Russia.

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 While we are enjoying this dessert, we were entertain with Russian dance.

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 Last country that we are going to visit is Japan . . .

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 Dark Chocolate Ganache to tantilize our taste bud before nice ending of the last dessert.

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Nihon Grandeur . Grapefruit gelee with cream, Grapfruit Ice, and sesame brandysnap. Taste refreshing as it looks with smooth ice and sour grapefruit gelee taste make it well balance in taste.  Brandysnap is crunchy. A perfect dessert to end our wonderful meal.

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Indeed it is another remarkable night with great food and friends. Chef Lee Ann Wong impress all of us with her master culinary skills  with her well known  modern-global fusion cuisine style. Her creation with Hennessy X.O will live in our memory. . With my friend even commented

“Bok, do you remember when we had fine at overseas? All of them taste so good and back in Malaysia cant taste any till tonight. One of the best fine dine dish she ever come across to dine in Malaysia. ” I must agree with her statement. 😀

With that, only I realize why my friend is a big fan of hers. More about her? (click here)

 Special thanks to Hennessy X.O for the invitation again.

To locate an excellent Mexican restaurant locally is hard to find. Yet now I believe I have found one with love that had recently open its door to public that litte did I know, that this area had been renovated and house two restaurant. Fresca Mexican Restaurant & Bar is one of the latest addition to The Gardens Mall with contemporary setting that install I fell in love with the lovely homey ambiance

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Fresca means “fresh” or “cool” in Spanish, the official language of Mexico. All their food are being serve with finest ingredients that are mostly imported to ensure that the authentic food quality is there.

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As upon arrival the waiter and watires warmly greet you as they quickly arrange our seating place for us by handling us menu after that.. Lots of questions being asked as many alien item dish name and they promote it well, along with what is good to try out for first time diners. We are impress.

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Love the ambiance in here as the setting is quite homey to me with mix of salvage planks and wooden comfort furniture being well arrange and pair along.

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here are a lot of expats who loves to chill out after office hour hitting the bar for a couple of mug and certainly another great place to hang out for a drink

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Price wise are very reasonable.

As for the night before the meals, I must say that we are lucky to be pampered with many of their signature cocktail that certainly match up to the ones I had internationally

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1) Lychee Margaritas Libation @ RM26 – Gin, fresh lime, muddled lychee & lemongrass

2) Tiramisu e Giu  @ RM26 – Whisky, kahlua, hazelnut, milk, choco sprinkle

3) Kiwi Lychee Siesta @ RM26 – Vodka, lychee liqueur, muddled kiwi and lychee

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1) Classic Margarita @ RM23

2) Sangria @ RM23 – overnight marinated fruits, cognac and Cointreau

3) Mango Margarita @ RM26

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1) Blue Mountain @ RM23

2) Jalapeno Margaritas On Rocks  (front) @ RM23

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(Behind) – Electric Blue Magarita @RM23

(Front) – Blue Mountain @ RM23 – Blue Margarita with Tequila Reserva 1800 Anejo (100% agave, aged for over a year)

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1) Alejando @ RM23

2) Midnight flight to Mexico @ RM26 – Ameretto, Fresh Lime, and Cinnamon

 

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After some alcohol, we were serve with hot bowl of some, taste is pretty unique that is quite mild in taste yet sourish at the end. Sopa de Fideo  @ RM15 – A simple chicken soup with angel hair noodles – Recommended!

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Guacamole with chips @ RM20. Start off with a simple starter that just brighten our day up. It look simple as we got it from the supermarket shelf but te main ingredient is The mashed up avocado is intensely creamy and thick that make it kick!

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Nachos Grande @ RM27 – Tortilla chips topped with re-fried beans, Monterrey Jack cheese, ground beef, Jalapeno Chiles, guacamole and sour cream. Comes on a large plate for sharing.

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I just love the taste of it and cant stop munching and this is the first time I finish all the Jalapeno as usually it put it away

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Another unique starter that I come across is this Jalapeno Poppers @ RM16

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YAp Correct, it is being deep friend along with the outer layer is Jalapenos and such spicy sourish taste pair perfectly with its sweet and fragrant Mango chipotle salsa just a match in heaven.

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Yap, not only that, see how cheezy it is. . 😀

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Tacos Ensenada @ RM20 – Flour tortillas with beer battered fish and homemade coleslaw.

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Camarones al Ajilo  @ RM24 – Tiger prawns sauteed with fragrant Guajillo Chiles and garlic. Served with two pieces of flour tortillas.

The prawn is juicy and sucullnet as it was just so instant that the dish was put onto the table and without being picture the first prawn was rape by Eunice. 😀

Temptation is just there with aroma and texture of it. Wrap It with pita bread and trying to dig a bit of the sauce to spread on the bread is just a perfect one.

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Costilla Asada @ RM43 – Succulent short ribs in a homemade barbecue sauce, slow braised for 3 hours for an off-the-bone tenderness. Served with creamy mash potatoes and sauteed vegetables.

I have never tried ribs in Mexican style as by presentation itself it had won our heart over. Extra marks for It as it smells so good that I have to swallow my saliva. Cutting of it was easy as it was so soft just by using fork able to cut it thru. Well marinated till the whole meat is flavourful and grill to perfection that did not make the edge burn yet its juicy – highly recommended!

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To those who prefer something light in taste then Pescado Mojo de Ajo  is one of the dish that you can hunt for. Fish lightly pan-fried in a fragrant butter sauce, topped with chunk pieces of roasted garlic. Served with Mexican white rice and mixed salad. RM42

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Fajitas Mixed (Chicken and Beef)  @ RM41 -Sizzling plate of chicken & beef tenderloin, bell peppers, onions. Served with guacamole, pico de gallo and chipotle cream sauce

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Carne Asada a la Tampiquena  @ RM54 – Grilled tenderloin the Mexican way, with onions, Mexican red rice, enchiladas verdes and refried beans.

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Apple Enchiladas – Baked flour tortillas filled with apples, served with homemade nougat ice cream.

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This is one of the best Mini Churros that I have come across so far that deep fried to perfection love that the Mexican donuts rolled in sugar and cinnamon, served with chocolate sauce. @ RM13 REcommended!

I am happy that I have discover a place that serve Mexican food very delicious that most of the food order are beyond words, cocktail serve with alcohol level are just perfect for me as according to the bar tender you can order slightly stronger and love the ambiance. I would surely be returning again and a recommended restaurant by me if you are looking for nice Mexican food and a perfect place to hang out with nice food.

Location:
Fresca Mexican Kitchen & Bar

Lot G-242A, Ground Floor,
The Gardens, Midvalley City,
59200 Kuala Lumpur, Malaysia
GPS : N03 07.053 E101 40.659
Business Hours:  11am to 11pm (Mon-Thurs, Sun)
11am to Late (Fri – Sat)
Tel :             03-2201 2893

One of the night to be remembered that recently I got one exclusive event invites that makes me excited is this Hennessy X.O Appreciation Grows. One of the reason is, we will get a chance to dine and pairing with Cognac that feature winner Chef Edward Lee from Iron Chef versus José Garces. I just could not wait for the event to happen.

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One of the best invites so far that I have gotten and when I read the dress code, Black Tie I have to scratch my head for a moment as all my clothing left at hometown. As I am left with 2 days before the event, have to borrow a coat from my friend along with a tie to prepare myself for this grand event. The event took place at Hotel Equatorial. .

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Here am I, for the first time in this close private functions and I am amaze how they transform this whole place into classy looking environment.

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The star drink for tonight is Hennessy X.O.

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Upon arrival, we are greeted with drinks from the bar, friendly waiter being ready to serve you anytime to have your drink neat, with water or soda. I always love to have my first glass neat to try out the taste then follow by water. 😀

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Here you go as the new Hennessy X.O are being package into their new sexy curvy bottle.

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We just have bottomless drink as our glass never runs dry. Whenever it half way trough and it was filled up by this effective and pretty girls.

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Here we are and glad to see some of the bloggers (from left) – Wei Chin (KampungBoyCityGirl) , Me, Cheng Yi (Fatboybakes), Umei (CuminCiki) and Alison (Aly’s Wonderland).

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This is what I mean the transformation of the place that they did. .

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As we were gesture to head towards the main room, along the walkway are being filled with chef picture with candles to made up the place event more classy.

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I just love this rack that makes the new bottle of Hennessy X.O so classy futuristic!

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As went into the main function room, I am blown away with a huge wide display panel as staging background with all the wording effects.

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The seating are all being arrange and here is my seat with my name on it. Best of all, they have an electronic photo panel to show you what’s the menu and what are the itinerary for the night along with feature cuisine!

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Will Quah being the Emmce for the night . .

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Here we go, being brought into a new dimension on featuring the whole event by using a huge wide panel . .

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Follow by dance performance on the original story of the Heritage of Hennessy XO. Performed by international dancer and choreographer Soufiane Karim. Instead of pictures cant tell much, I decided to record it down with video on the superb performance.

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 Frederick Noyere, Managing Director of Moet & Hennessy Diageo

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follow by another 3-D lighting performance to reveal the new product!

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Salud means bless you in Spanish, often use in tossing.

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Never thought that I would see this happen in my eyes as this scene often happen in those reality program or shows that right before before each course, the chef appears on the screen to explain the inspirations behind the dish.

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They even show a glimpse of moment showing live what’s happening in the kitchen. Impressive!

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All of us are anxious for our food to arrive as we were prepared that how good the food will taste like.

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First dish for the night, a starter called Mosaic

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A colourful plate of starter with each side being carefully cut in squares, as each of the fresh ahi tuna & kona kampachi being paired along with a slice of tropical fruits each. I tried each slice itself as the tuna are very fresh and followed by combining both together gives another level of taste. Best to pair it along to get the best fresh and sweet taste of fruits at the end, every one just clear this dish in moments. Follow by a sip of cognac just brings out the aroma of sweetness.

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Piquant is the next feature dish with lobster, sea urchin & salmon skin

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Upon pouring the sauce onto the plate it smells so nice and sweet, just cant wait to have my fork to pick up each slice to put into my mouth. Indeed turns out to be the best among the feature dish, with one of a simple reason. Everything is fresh, simple yet get to taste the best out of it.

Paprika-spiced chilled sweet corn soup is just amazing on how the chef did it, as the chill gravy paired very well with with lobster that able to brings the best taste in both world without overpowering each other. The gravy/soup is just something we could not have enough. Wish it could be more! Everyone is enjoying this dish and satisfied look at the end!

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Oriental serve along with lovely lemongrass-chili vinaigrette heightened with pickled jicama & Japanese eggplant. Not easy to cook a nice scallop which is pan fried on both side to maintain its best form upon serving and it was well presented. Slice the scallop and eat along with the sauce prepare and follow with a sip of X.O makes the taste even more exquisite.

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Then during dinner there is a bottle of Limited Edition of Hennessy Methusalem that package in a custom made lamb skin covered traveling case in a 6 litre bottle. It is interesting on how they extract the cognac out from the bottle by using a long Rod!

The taste is much stronger, yet the after taste is mild towards the end. It is indeed one of a unique item as the production of this special edition are limited.

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Provocateur is the main being serve and the name itself also sound umph! Steak tenderloin cooked with chocolate, jalapeno and decorated with toasted sesame seeds, with sides of spinach & mushrooms

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Unfortunately my portion wasnt this, as mine is near to well done ..

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Seductrice is one of the dish that many people hype about it as I should have chosen dish for my mains. Many like this because of its soft inside out and served with a pureed smoked sweet potato & Chinese cabbage

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As the night proceed and we were entertain by a live jazz band and the singer is from Penang too . .Yay~

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To end our night Allure came along on our table. Brioche crusted dark chocolate genoise cake, served with red beet syrup, and lightly sprinkled with pistachio & walnuts. Just a perfect way to end this marvelous meal!

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At the end of our meal, here comes Chef Edward Lee being presented at the end. The mastermind behind all this superb meal.

It was a great night being the first time attending such event and surely a memorable one as the dish are just marvelous by pairing along with Hennessy X.O is just another level of taste being created.

Surely I am looking forward for more in the future ~

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