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I remember when I came back from Hong Kong for holiday few years ago, and I was craving for Hong Kong desert after that, until I saw one of the outlet that started back in 1-Utama and from that moment the interior was very nice yet the desert was not impressive. Over the years, they have grown stronger and now, that they had a total of 6th outlet with the latest laid in the heart of Kuchai Lama.

My Honeymoon Desert is known for their using finest ingredient to make this Hong Kong Style Desert.

When I walked into the shop, I thought I walked to the wrong outlet as I didnt know they have redesign the whole concept and with this their latest outlet is one of their latest design to be more vibrant, cozy and more young and tredy which we really like the new look of it.

Trust me, you can just go empty stomach in this shop and flip through at this massive range of desert which I think offer more than 70 types of desert.

As I saw in the menu, the special tea section sure do caught my attention with its photo in it, then I ask the lady to recommend me what is special or what is her favourite then comes this ‘Only You Tea’ @ RM 4. When was served that time, we were very curious what is this bebola so special then the girl just smile and ask us wait patiently, few minutes later, the whole bebola like bloom with other flowery ingredient in it. . .Taste very refreshing, sweet and nice in aroma. . .

2 weeks ago, when I was working half way, then suddenly my email pop outs, an invitation. Instantly, I click to view it to see what was it about, and to my surprise got invited for a Tequila and Mezcal Tasting at Bentley’s Pub, Hotel Nikko. Many thanks that they had made one part of my wish come true that alcohol tasting is one of my wish as a foodie.

Tequila

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I just like the bar which is very classic, old english style with dim lights and wooden pieces of ceiling. A very comfortable place to be.

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This is where the session’s is going to be.

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This is the orignal Tequila that flown all the way from Mexico. From front to back (Tequila Tizoc Anejo, Tequila Tizoc Reposado, and Tequila Tizoc Blanco)

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and Mezcal all prepared and ready to be tasted by us. (Mezcal of Espadin Maguey, Mezcal of Wild Bicuixe Maguey, Mezcal of wild Tobashiche)

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What I get to know that, in Mexico there are around 35 states and only 5 states are able to produce tequila that cannot be produce elsewhere in the world, which makes them so exclusive.

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With the sheets of paper for us to learn on each individual flavors how it is different from.

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All of the tables were preared with 6 piece of glasses as there are 3 flavors each for Tequila and Mezcal and water is for you to rince our mouth. When we were all seated, then Kevin the Sommelier tell us about himself and also ask us to help ourself at the food area that had been prepared. One little advice from him that, never take alcohol with an empty stomach.

Then we hurried and help ourself with prepared Mexican finger food.

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1. Breaded goat cheese ball with wormseed and bean sauce
2. Duck in green pipian with red onion
3. Octopus crousillant with quajillo chile
4. Small plaintain quesadilla, beans

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The sauces that need to dip with. Unique in taste which do not get to eat everyday.

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Small Caramel flan on sweet croquant, Churritos with caramel, Puff pastry roll filled with mamey custard

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My finger food for the night

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Kevin Tapia the Sommelier
At Paxia Restaurant which is one of the finest restaurant in Mexico. He had been into restaurant business for more than 19 years start from waiter to manager and he had work in the best restaurant before from Barraca Orraca of the famed Anderson Restaurant Group to the internationally known Izote owned by chef Patricia Quintana, where he was a manager.

Then he started his sommelier studies in 2008 with sommelier Pedro Poncelis at one of the universities. He had also judge the “Ensenada, Tierra del Vino” XV, XVI, XVII editions for 3 consecutive years and the last one was in August 2009. Till now, he had earned a first Award of Excellence by Wine Spectator for maintaining one of the best wine list in the country. With the chain he is wearing, represents that he is a Sommelier

With his record, certainly I am going to enjoy myself learning to drink.

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Kevin and Me

And let the class begin.

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Start off with the first glass, Blanco. Hold your glass and tilt it till 45 degree as shown on the picture below and swirl it around. What we need to do next is to observe the colour and clarity.

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After Swirl, we were suppose to smell on the Tequila, trying to get the scent of it.

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If the layer of alcohol is clear and flowed down from the wall of the glass quickly, it shows that, take more a few glasses, you can park yourself for the rest of the night (indicates high level of alcohol content)

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We was told that temparature is also one play one of the important role in preserving tip top taste of it, that it must always kept in cool temperature in between 14-17C, fridge is not advisable.

After trying all the glasses, I find it, it is pretty similar to wine tasting, but the amazing part is, how is the process they brew on it and the scent and taste been created out. For our very first sip, we were asked to swirl in our mouth to ensure the taste flavor the mouth and swallow it after that. After it travels down the throat, it was very spicy and strong. For girls to drink that, their face will definitely smirk! As told by him, the first taste is usually taste stronger as our tongue is still very mild and to taste on our tongue palate. Second sip, taste much better or the aroma and flavours. Then comes the mischievous Ken, teach us another way how to drink it, that after the sip and you tarik kuat kuat, : results: makes us lagi high, with the strong taste of spiciness shot up to our brain and nose.

‘Tequila Tizoc Reposado’ that been store (4-6 months) age in barrel, taste better compare to the first one, it taste milder and not that spicy that slides down my throat easily. I felt the after taste of mint flavor after it, chilling and cool.

Moving to third range, ‘Tequila Tizoc Anejo’ age at 14-16 months in a barrel had made me fall in lurve with tequila, with the first sip, I taste some earth and woody scent after the sip, but the overall balance is much creamier and smooth. This is one of the popular selection by the women as it is the strongest in alcohol level, taste better and just don play play with the girls in Mexico.

As the first range finishes, we were requested to eat or filled our stomach again and be prepared for round 2. Ting ting ting!

I find that Mezcal range is even more interesting that I have never tried before. The taste of it is surprisingly different and of course with alcohol lovers or those who are stress most of the time, this is the bottle that you might not want to miss with alcohol content of 48%-53%. Give me 3 shots and I will be done for the night, or I will start to talk nonsense with you. 🙂

Start testing with ‘Mezcal, Mezcal of Espadin Maguey’ (aged 9 to 12 years), slightly woody in flavors, not so spicy yet filled with citrus and some spices. Strong in first sip but soft after swallow.

Second glass ‘Mezcal of Wild Tobasiche’ (12 to 15 years) which I think it’s a bit similar to the first one and to end with Mexicano (13-16 years) and ‘Bicuixe Maguey’ (12 to 15 years) that contain the highest alcohol level. 53%! The taste is amazingly good! Not that spicy yet after effect is minty, but strong wood taste and aroma yet smooth and thicker too as I find that Mezcal is spicier and strong in wood aroma. When my first sip of Mezcal also makes me recall back some of my childhood memories, as its taste is very unique that end with wood, dusty, soil, ashes taste and smell. This scent is more obvious that Kevin request us to pour abit on our palm and rub against with both hands till it dry up then inhales. Amazingly, that’s the kind of scent that we are smelling.

As he mention to us how the scent come from was during the aging process that been stored in a area, it actually absorb the scent from the environment that make the drinks taste so natural. Mezcal do not comes cheap too as ONLY 130 bottles were produce each year as it is blend 100% from a plant that needed 30kg to produce one bottle and with the plant of 10 years old. With its limitation in the market, the price could easily rake up USD 160 per bottle.

I guess that, no matter what kind of alcohol, the older it is, it always taste the best!

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With the Mexican Embassador.

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Trying to pose had to be the embassador~

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A tip from Kevin that how do we know it is good tequila or bad, that during your purchase, just shake hard on the bottle, and if the Tequila or Mezcal create a lot of bubble like when you shake a coke, it means that is a great bottle!

Never drink tequila with lemon and salt which is not the proper way, that is what you seen on Hollywood movies and out in the market there are alot are for commercial production which do not use 100% of the plant.

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Our gift for the night a double shot tequila glass which I have been wanting to buy for long time. So till next round… Kampaaiiiii~~~~~~

Awww, sometimes I do wonder how long will it takes me to get there to earn that kind of money to let me spend on what I want, as in not to be super rich, but just nice. Sometimes I sure do wish that if I do not get to travel overseas or locally I do have that kind of feeling I want myself to be pampered in a 5 star hotel. A night or 2 would be great. Till then, is one of my wish and also working my ass towards there.

We were here for a food review session and of course like one of our foodie VIP is down to this event too, CK which is famous in the up north and she bring me and Coco up to this Exclusive Residence Longue for refreshment and show us around with Keegen being a very nice guy to tour us around. This longue is located on the 26th floor of the hotel to host guest that stay in an exclusive room.

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I sure do not mind to spend my whole day here, lazy’ing around, enjoying the view, blog and online to utilise their free online services, bringing my whole group of friends to chill together

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This would be my most preferred area that makes me think of that Heineken advertisement having the whole fridge by myself, which is all foc.

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If you are a fan of mocktail or cocktail, they do have a mini bar upon per your request the person in charge of that day will hand made one for you, besides that you also can enjoy the finger food that prepared upon.

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Then Keegan is one of the managers there that introduce us his specialty in making cocktails. He introduce us ‘Lime Margarita’ for CK which she enjoys it a lot, not very strong in alcohol flavor that did not overpower the taste of the lime, what we would say is just perfect taste for her. The salt that sprinkle around the glass edge is good, that the after taste that left in our tongue is still salt taste.

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Then I got myself ‘Long Island Tea’ which he did it mild for us as I had empty stomach and my stomach was growling. It’s a mixture of 5 alcohol that he mention to us and I find it very good as the way I like it, doest taste strong alcohol in it but take 2 or 3 glass is enough to kill us off, taste mild that did not over power the tea taste but the amount of alcohol added in, I would say is strong. Don play play~

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Then Coco had ‘Cappucino’ as she is not feeling well, with honey as the spoon to stir in it. She just love her cup of coffee.

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Then we get a peek into CK’s room, if I were given a chance, I wouldn’t mind to camp there for 1 week. Every day wake up got breakfast, with big and specious bath room and a great study table area for me to do my stuff.

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Then we head down to Serena Brasserie for the Mexican food buffett with CK and me.

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A modern and spacious interior setting with light with dim lights to set on the environment is a great way we can enjoy our food.

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In this event, Nikko hotel had take this opportunity to organize this event with Embassy of Mexico that presents ‘Mexico. A Festival of Flavours’ that featuring renowned ‘Chef-Owner Daniel Ovadia from Paxia Restaurants’ in conjuction with Mexico’s Bicentennial Celebration.

Mexico: A Festival of Flavors will highlight the rich cultural heritage and evolving gastronomy of Mexico, that gives them a new challenge in our modern world, changes in taste in preparing and preserve the original of the taste. Paxia restaurant is one of the award winning restaurant that is well recognize in the country itself for its exquisite taste and with the chef around, you can just enjoy the original taste of it.

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Chef-Owner Daniel Ovadia

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I kick start my meal off with cheese section. I tried all the 3 cheeze and also only found out that CK is also a cheese lovers, we enjoy 3 of those cheese and I personally prefer the 1 if eat it raw, the one in the middle, strong in cheese flavor and the one on the front piece, to baked inside and oven with a toast or pizza sure taste very good.

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Appetizer section with Mexician infusion.

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Oyster and Sahsimi which is very fresh, again I hantam alot.

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They also do have a mini Italian section, which I love how the chef prepared my white sauce of spaghetti.

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Start off with very first in list of Mexican food, ‘Beef Papperoni Pizza’ with huge slices of onion, and cheese melt on top, spread with cheese and chili powder is just good.

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‘Corn Soup with Green Sauce Spaguettini’

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‘Tortilla Soup’

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‘Fish Tacos Al Pastor, Dehydrated Pineapple, Guacamole, Onion and Coriander’

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‘Baked Duck, Mango and Manzano Chile Sauce with Flour Tortillas’

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‘Oaxaca Cheese Enchiladas with Pasilla Chili Sauce’

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‘Red Rice with Fried Plantains’

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‘Duck Enchiladas with Green Pipian and Red Onion’

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‘Fish fillet with shrimp buttered with Chile Anchio’

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‘Beef Fillet with Poblano Mole Sauce and Rice cooked with Horchata’

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‘Aztec Pudding with Duck, White Truffle and Foie Gras’

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‘Huitlacoche Ravioli with Three Cheese Sauce’

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‘Fish and Shrimp Meatballs with Tomato Sauce and Rice’

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Desert Section

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Fresh cakes, which is soft like cotton that with one bite and melts on tongue is something I prefer.H (36)

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‘Pineapple Tartlette. Mexican desserts: 2nd pix from left: Caramel Fritters with Piloncillo Reduction. Pix on right: Abuelita Chocolate poured fondant with Vanilla ice cream’
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This is my bowl of pasta which cook in white sauce, not too salty but very creamy filled with bacon, chunks of onions, sausages and mushroom is top notch.

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With crossover of local delights we did try out their ‘Fried Noodle’ which is pretty good too, fried with wok hei and quite dry.

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The Desert that I go hunt after.

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‘Pineapple Crumble’

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I had my Vannila and Yam Ice creap top with chocolate fudge, almond and gummy bears.

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A coffee for end of the meal would be good. Fresh brew coffee with a strong sence of the coffee bean and end the brew with a very nice foam on top just taste good.

I enjoy myself at this unique experience of Mexician food in this hotel, as it is quite aunthentic as I have tried before. Thanks to Kattie for giving us such a great hopitality.

The Mexician buffet offers on a very limited time that starts from 23rd March till 3rd April at Serena Brasserie.
Buffet Lunch – RM68 ++ per pax
Buffet Dinner-RM80++ per pax
Set Dinner – RM150++ per person.

Mexican Wine Dinner @ Serena Brasserie (31st March 2010)

For food and wine connoisseurs, spend an enchanted evening at Serena Brasserie and take delight in the 6-course Mexican Wine Dinner. Dine on some of Chef Daniel’s specialties, each one perfectly paired with the finest selection of wines. A glimpse of what’s in store:-

“Shepherd” style fish tacos with dehydrated pineapple sheet matched with Casa Grande Chardonnay, Casa Madero ‘08.
Dry fideo with fresh white cheese and pasilla chilli sauce accompanied by Cru Garage Sauvignon Blanc, Torres Alegre ‘04.
Steak fillet with black chilli sauce and chochoyotes with Casa Grande Shiraz, Casa Madero ‘05 and Paoloni Nerone, Villa Montefiori ‘06.

Price: RM288.00++ per person. Limited seats of 60 persons.

Mexican Culinary Demonstration @ Serena Brasserie (27th March & 3rd April 2010)

Sign up now for the culinary demonstration by Chef-Owner Daniel Ovadia and learn a secret or two in the art of contemporary Mexican cuisine preparation. Limited to 20 participants only on first-come-first-served basis at RM150.00++ per person inclusive of Mexican Set Dinner at Serena Brasserie and recipe booklet.

Tequila and Mezcal Tasting @ Bentley’s Pub (30th March 2010, 6.30 pm)

For those with a passion for tequila, this is one event not to be missed. With three different tequilas and four types of Mezcal for your tasting pleasure plus a host of delightful Mexican snacks to enjoy.

Price: RM80.00++ per person (inclusive of Mexican snacks)

Location:
Nikko Hotel,
Jalan Ampang, KL

For reservations: 03-2782 6228

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