Wednesday, 30 September 2015

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur, Subang

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur

Charcoal, BBQ Buffet, The Saujana Hotel Kuala Lumpur


Words by Kirsten Durward
Photos by The Yum List (Monica Tindall)

Featuring a differently themed buffet with a focus on authentic Malaysian tastes and locally sourced ingredients, make sure you are hungry if heading to Charcoal at The Saujana Hotel Kuala Lumpur of an evening. Enjoy the fresh spacious ambience and smiling friendly service in this refurbished peaceful location on the outskirts of the city.  

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Charcoal Restaurant

Start with some fresh seafood - I adore the huge tiger prawns. Load up on fresh salads; we were particularly fond of a unique pomelo, pineapple, yam concoction on the night we visited. Then take a meander through a whole range of flavour combinations. I heap different curries on my plate, enjoying the chicken jalfrezi, but loving the dry lamb curry, something I wish my dad could taste, for he always says lamb is the best meat for curry.  

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Salad and Seafood Section
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Indian Spread
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Seafood

Monica is hovering over the fresh pasta station, putting together a tomato veggie concoction with plenty of cheese. It is always a pleasure to have pasta sauce cooked directly to your tastes in front of your eyes. 

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Pasta and Sauce Section
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Live Cooking Station
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Vegetarian Pasta

I hover over some duck with sweet sauce and some baby squid before heading to the centrepiece of the buffet, the barbecue station. This is what lifts the dining experience at Charcoal out of being just another buffet - the impressive central charcoal fire grill. There’s nothing quite like seeing a whole lamb on the rotisserie being turned as soft slices of meat are carved off ready to fill your waiting plate.

As piece after piece sizzles on the grill, a little sensuous steam rises in the air. It adds a little vibrancy and movement. Select from the pre-cooked, I’m particularly fond of satay myself and the peanut sauce here is yummy, or choose a cut to enjoy grilled for you. There is every choice from fat chicken pieces, thick white fish, sliced beef, lamb pieces and more - all marinaded in signature flavours, too much to eat or even list! Make your selection of sauce on the side and chow down to your heart’s content.

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Chefs, and Lamb on Spit
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Plate of Grilled Meats

But leave some space for dessert for there is plenty to choose from. In a previous post Monica has raved about the ice kacang and I find the pretty turquoise ice grinder to be oh so cute. Create your own dish from the plethora of colourful choices offered for this local favourite. Lots of pretty little dishes tempt us to taste: a pandan fudge cake, a coffee cheese cake, a mango mousse and more.  All would please the sweet toothed diner, and not many can pass up the opportunity to dip in the chocolate fountain either. But for Monica and I the dessert delight of the night is the massive tub of fruity bread and butter pudding with delicious vanilla sauce. We sigh over how sometimes simple food is just the best. I could spoon up the sauce all night long.

Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Dessert Spread
Charcoal, Barbecue Buffet, The Saujana Hotel Kuala Lumpur
Desserts

You may find different choices when you visit, but you wont be disappointed with the range on offer or the value for money. Take your time and eat till you can barely stagger back to your car or room. Because it is all there to be enjoyed.

Reasons to visit: Fresh barbecue from the charcoal grill, peaceful out of town location

Charcoal
The Saujana Hotel Kuala Lumpur
Jalan Lapangan Terbang SAAS, 
40150 Shah Alam, 
Selangor Darul Ehsan
Malaysia
www.shr.my/the-saujana-hotel/dining
dine@thesaujana.com
+6 03 7843 1234 ext 6122

Charcoal is open daily from
6.00 am – 11.00 pm

ALA CARTE 
Prices range from RM35 - RM350 

THEMATIC BUFFETS
Thursday - Peranakan (dinner)
Friday - Seafood (dinner)
Saturday - BBQ (dinner)
RM116 per person 
*Oysters Buffet Add-On at RM88 per person 

Saturday & Sunday Brunch
RM116 per person 
*Oysters Buffet Add-On at RM88 per person 

Eat All You Can  Oyster Bar 
RM118 per person
*shucked or baked 
*Selection of oysters may vary dependent to the seasons. 

Oysters Flight 
(per portion of 5 pieces)
Galagher, Creuses, Fine de Claire,Tasmanian Prime, Pacific Prime
RM80 per flight
*shucked or baked
*Selection of oysters may vary dependent to the seasons. 


* Free flow SHR wines available daily at RM 100 (7pm - 9pm) * 

Tuesday, 29 September 2015

Drift Dining and Bar, Uncorked, Gourmet Mix and Mingle, Kuala Lumpur

wine and tapas
Drift Dining and Bar

Uncorked, Drift Dining and Bar
Stanley Estates Wine, Tapas and Some Socializing


Words by Kirsten Durward
Photos by The Yum List (Monica Tindall)

An explosion of mid week and weekend wine tasting events is taking place in KL and I am so happy to partake in this development of wine enjoyment. Not just eating and drinking, socialising, but also meeting and learning from the wine makers themselves, is a delightful bonus for which I am truly grateful. Drift Dining and Bar, one of our favourite Bukit Bintang eateries, recognised for a fresh approach to eating and drinking, based on modern Australian Cuisine, is launching a monthly series of events branded as ‘Uncorked’. Well, I’m already loving the name.

The place is already buzzing when I arrive, slightly damp from the evening rain. Monday nighters enjoy an after work relaxation in this great central location and I weave through, glad to see Monica waving and wielding a big glass of wine. I join her and as if by magic, one is procured for me. Now that is what I call a great start to a night. This soft medium bodied wine is the Stanley Estate Pinot Gris 2013 emitting delightful aromas of pear and honey. On tasting, it is light and clean with just a hint of acidity to cut through the oil of the tiny school prawns we are munching on. The slightly spicy finish is echoed in the Thak Nam Prik dipping sauce. It’s a very cute pairing from Chef Angus.

Drift Dining and Bar
More Wine Please
drift dining and bar
Snacks to Accompany the Wine

Wine maker Steve Pellett travelled the world with his partner Bridget Ennals. An early trip was through the African continent in an old Landrover they fondly named Stanley, after the intrepid explorer Sir Henry Morton Stanley. The spirit of Stanley roams on as they continue their adventure at the top of New Zealand’s South Island, under the cool gaze of Mount Tapuae-O-Uenuku (the footprint of the rainbow) in Marlborough’s spectacular Awatere Valley, home to Stanley wines.

Drift Dining and Bar
Uncorked

I’ve been a fan of Sauvignon Blanc from the Marlborough region for over 20 years now, and I’m excited to hear that Stanley’s wine maker has come through the ranks at Cloudy Bay and Kim Crawford, two quality producers of this marque. The Intrepid Sauvignon Blanc 2013 that we taste instantly fills the nostrils with a delicious aroma of elderflower and gooseberries, with just an underlying hint of citrus and green tomato. Obviously a great wine for fish, it nicely compliments the spoonfuls of Salmon Sashimi with Wasabi Mayonnaise that are being offered around. It’s not surprising that it achieved a gold medal at the Spiegelau Wine Awards in 2015. I’d give it a medal too.

Drift Dining and Bar
Intrepid Sauvignon Blanc 2013

Regular readers will know how much I love Drift’s aubergine pate with Haloumi, so I’m delighted to see it’s baby brother being passed around as a taste tempter. Eggplant with relish, goats’ cheese and tahini yogurt - who could ask for more? Well, perhaps a glass of red to wash it down. I mean that is what we are here for - right? New Zealand is less well known for red wine, but Pinot Noir is one of the more successful varieties grown in the region. The Stanley Estate 2012 is a balanced, slightly oaky wine, with a fruit driven palate echoing plums, and sweet berry fruits - which tastes even better after a mouthful of Chef Angus’s cherry tomatoes with balsamic and olives.

Drift Dining and Bar
Stanley Estate 2012 Pinot Noir

We are surprised by a soft brioche offering not on the menu, but who is to complain? We eagerly sink our teeth into crunchy fresh salad and soft fronds of chicken with a melting homestyle mayonnaise. I foolishly place my half finished one down as I look around for more wine, and Caning quickly wolfs it up. No matter, as I’m being offered a taste of Truffle mushroom Arancini in its place. Monica loves these big crisp balls with their soft warm centre.

Drift Dining and Bar
Brioche Burgers

Our final tipple of the evening is the Stanley Estate Merlot 2013, a beautifully fruit driven wine, with black plum and liquorice notes. Very silky with a lingering after sense of soft berry fruits, the smooth taste derives from the maturation process in oak barrels. This could have been my favourite of the evening were it not for that delightful Sauvignon Blanc, which surely pipped it to the post. I take a final mouthful of delicious jamon Serrano with melon and a balsamic glaze, and it is time for me to leave. It is only Monday after all!

Drift Dining and Bar
Merlot and Jamon Serrano

I’m liking the vibe, life is looking good with more pop events planned for the future. I am sure they will be a big, big hit! Looking forward to more ‘Uncorking.’ 

uncorked
Drift Dining and Bar
* The next Uncorked event is scheduled for October 13th. Check out the website for further details.

Reasons to visit: lively interactive space; buzzing atmosphere; great wines; tasty accompaniments. 

Drift Dining and Bar
38 Jalan Bedara
Bukit Bintang
Kuala Lumpur
Malaysia
+60 3-2110 2079

Monday, 28 September 2015

Buns and Meat, Sungai Besi, Pork, Pork and More Pork!

Buns and Meat, Sungai Besi, non-halal
Buns and Meat, Sungai Besi

Pigging Out at Buns & Meat

Words by Han Sen Hau
Photos by The Yum List (Monica Tindall)

It was a torrid summer afternoon that demanded tank tops and flip-flops to be worn by every civilian, though I somehow managed to pull off a dark sweater with skinny jeans against my better judgment. I had looked up pictures of this place that Monica and I had planned to visit: images of a funky interior with steel blue ceiling lamps and baby blue folding chairs contrasting a strong white palette in the restaurant amidst mouthwatering photos of massive burgers filled the page. I knew I had to arrive here hungry. Looking back, I was glad I starved myself for the occasion.

Buns and Meat, Sungai Besi, non-halal
Buns and Meat
Buns and Meat, Sungai Besi, non-halal
Buns and Meat

Upon our arrival, we were greeted by a small clapperboard on our table with “The Yum List” written on it. We felt truly special—for about five seconds—before we learnt that this was done for all reservations, which is still undeniably a really nice touch from the management, represented by Robin Lim who came out to welcome us. As we got snap happy with our cameras around the premises, Robin indulged us with a history of the place: before Buns & Meat achieved its porky fame, it was once known as The Library. Vestiges of this bygone past include surviving dart machines glowing in a corner and dark leather booths that would fit perfectly in a pub, though most of these have been traded off for more cheerful furniture and fittings, the kind that would drive Instagrammers into a frenzy. Now, the establishment adopts a more family-friendly position and has revamped its menu to reflect its new direction, featuring radically non-halal options and making you feel like a pig for eating like one. The phrase “you are what you eat” has never rung truer in our ears. 

Buns and Meat, Sungai Besi, non-halal
Reservation Sign

Before we dove into the sublime, we were entreated to three refreshing milkshakes, the Black Sesame, the Thai Tea, and the Earl Grey. The team at Buns & Meat was quick with this as we were parched even before the review began and a refreshing trio of milkshakes was just what we needed. The Black Sesame was incredibly decadent—almost as if we were slurping peanut butter right from the jar, only smoother—and the Thai Tea was pleasant, but the trophy goes to the Earl Grey for its addictive floral fragrance and aftertaste. Once we were sufficiently cooled by the drinks, we were pumped to go the whole hog.  

Buns and Meat, Sungai Besi, non-halal
Milkshakes

The first dish for the day was something I never expected to ham over: a serving of Pulled Pork Fries. I’ve never really been a fan of pulled pork ever since my exposure to them at tailgating parties in the U.S. Back then, since they were usually prepared fast and haphazardly, the shredded meat would still be a challenge for my teeth and are usually dripping in its own fat; it’s amazing how some still think the freshman fifteen is a myth. The delectable appetiser served at Buns & Meat, however, was none of that. The meat was fragrant, juicy, and irresistibly tender. The crisp fries were a great compliment to the pulled pork, though my only comment would be to separate the two so we could savour the pulled pork with the fries like a dip, instead of having the meat soak the fries. A great snack for sharing and a great option with beer, I’d definitely return with friends for this.

Buns and Meat, Sungai Besi, non-halal
Pulled Pork and Fries

Our next item, the Crispy Roasted Pork Pizza, was also a delight. A thin, crusty base with roasted pork on top and crowned with acar made from julienned carrots and cucumbers, the pizza was basically chicken rice on a pizza dough, minus the rice. Like the Pulled Pork Fries, the pizza is great for sharing and its size works well as an appetiser, though you could have it as your own personal pizza. The acar works well to balance the savoury roasted pork, which crackles at each bite, and I also appreciate the decision to serve the pizza without a sauce as I felt that would’ve made it a little overpowering.

Buns and Meat, Sungai Besi, non-halal
Crispy Roasted Pork Pizza

After we lapped up our starters, we then tackled two burgers that threatened to pop our buttons and to bust our belts: The Runny Mess and the Char Siew Pork Burger. Both burgers come with a pork patty, cheese, lettuce, tomatoes, with fries and a pasta salad on the side, but The Runny Mess has the additional appeal of an egg yolk oozing its way down to the plate while the Char Siew Pork Burger contains some of the best barbecued pork cuts you’ll find squished salaciously between two buns. Incidentally, the fluffy buns used for the burgers are butter rolls, which were a little too rich for my liking considering everything else that’s going in between them. That said, the two burgers thrilled us at every bite, and my favourite of the two would be the Char Siew Pork Burger, because I never imagined something I pair with rice so frequently would taste even better as a burger. 

Buns and Meat, Sungai Besi, non-halal
The Runny Mess
Buns and Meat, Sungai Besi, non-halal
Char Siew Pork Burger

By the time we moved on to the following Hot Dog with Jalapeños BBQ Slaw, we were beginning to get a little worried: we came in thinking we look like gazelles but the reality of walking out the restaurant looking like hogs suddenly dawned upon us as we were only halfway through the day’s menu. All of us at the table were massive eaters, but for once, we were concerned for the wellbeing of our digestive system. The gourmet hot dog was topped with onions, mustard and jalapeños; better than your average food truck variety, we ended up being a little obscene trying to see who could fit the whole thing in their mouths. Caning was the undisputed winner. 

Buns and Meat, Sungai Besi, non-halal
Hot Dog

Having had so much meat in one sitting, we were glad for the occasional pauses when we had to get up and snap pictures of the food outside. The brief walk from our booth to the al-fresco area helped shuffle the food down lower in our digestive tract, or so we hoped. At this point, we were introduced to some of the drinking options available to patrons when they visit, and are happy to announce that you can enjoy wine with your swine. The house pours here are only charged at RM9.90 per glass and RM79 per bottle—a steal seeing the Dusky Sounds 2013 Sauvignon Blanc we had was easy drinking with its crisp notes. We also enjoyed a glass of Somersby Pear Cider, and an intriguing bottle of Gekkeikan Kirei Umeshu that’s advertised to be packed with collagen. A rather peculiar option on the shelves but I suppose it’s popular enough among the youth-obsessed to be up there. 

Buns and Meat, Sungai Besi, non-halal
Beverages at Very Reasonable Prices (Only RM9.90 for a glass of wine!)

Our eyes widened and we heaved a sigh as we saw the waitress walking over with the Spicy Korean BBQ Pork Ribs in her hand, and just as we were about to dig into this beast—surprise! It had a twin, and the BBQ Pork Ribs settled right next to it. Our eyes searched for Robin’s, and they beseeched him, “please, no more… lest we require an oinkment to soothe the stretches on our bulging bellies”. The BBQ Pork Ribs was a classic hit, while the Spicy Korean BBQ Pork Ribs would’ve been better enjoyed with a little less heat, especially since we’ve had so much to warm us up before. We’re unafraid to say that we could only afford a bite for each, and resorted to having the delectable ribs packed for later. 

Buns and Meat, Sungai Besi, non-halal
BBQ Pork Ribs
Buns and Meat, Sungai Besi, non-halal
Spicy Korean BBQ Pork Ribs

But alas… the pork ribs weren’t the final meaty affair, as we heard the rumbling footsteps of a colossal Porkzilla making its way from the kitchen. Swine/11 was on its way, and salvation was nowhere to be found… for a good few seconds at least; when Robin told us we didn’t actually have to eat it (thank the hoggy heavens!), we were one bite away from genuflecting before him. Comprised of three pork patties, crispy roasted pork belly, pork char siew, pineapple slice, tomato, lettuce, poached egg, and cheese sauce, the Porkzilla lives up to its name: it slays all those who attempt to conquer it single-handedly, and we believe this, in spite of Robin’s insistence he has seen a couple of guys who’ve mowed it down with ease.

… but the BIGGER question is: where are they now? *whispers conspiracy theories*

Buns and Meat, Sungai Besi, non-halal
Porkzilla

Of course, the irony of this entire adventure was that we still miraculously had room for dessert. It’s almost as if we’re, by default, bloated after two appetisers, two burgers, one hot dog, two pork ribs, but perfectly alright when cakes and ice cream are involved. We’re such hypocrites; we had three cakes—Bailey’s Cheese, Salted Caramel, Cendol Cake—, two Affogatos with Earl Grey Ice Cream and Pandan Kaya Ice Cream, and a latte. Admittedly, the latté was ordered simply because Robin promised cute latté art, though the stimulant proved rather decent. The affogato went brilliantly with the Earl Grey Ice Cream, resonating our earlier choice with the Earl Grey Milkshake earlier, and all three cakes were a delight to our palates with the different textures and consistency: The Bailey’s Cheese was soft and fluffy with a melt-in-your-mouth consistency; the Salted Caramel was thick and silky, reminding me of the Black Sesame Milkshake because it was similar to eating peanut butter straight from the jar; and the Cendol Cake was light and fragrant, bouncing in our mouths with its jelly-like layers. 

Buns and Meat, Sungai Besi, non-halal
Affogato
Buns and Meat, Sungai Besi, non-halal
Bailey's Cheesecake
Buns and Meat, Sungai Besi, non-halal
Banana Peanut Butter Cake
Buns and Meat, Sungai Besi, non-halal
Cendol Cake
Buns and Meat, Sungai Besi, non-halal
Flat White
Needless to say, by the end of it all, we were all pleasantly surprised we didn’t need three stretchers to transport us out of the restaurant. The meals were divine, and the proportions were equally astronomical, which made us wonder if we should’ve invited an extra friend or two to join us. So whenever you’re driving around Sungai Besi with the appetite of a Tyrannosaurus Rex, be sure to drop by Buns & Meat and pig out. This pig is officially out, though the people at Buns & Meat can rest assured that this pig will be bringing his friends there for a casual night out in the near future. 

Hogs and kisses. I’ve been dying to say that.

Reasons to visit: cool place for casual dining in groups; come here to see all the different ways you could eat pork; the Porkzilla is a sight to behold, so share it with a friend if you can’t tackle it alone; the milkshakes; Tea Time Special for the cakes: order a slice for RM13.90 and top it up at RM1.90 for an Americano or a pot of tea.

Buns & Meat
Ground Floor 72A, Jalan Tasik Utama 7
Medan Niaga Tasik Damai
Sungai Besi
57000 Kuala Lumpur,
Malaysia.
+6 03 9055 3378


Sunday, 27 September 2015

Apericena, Neroteca, Kuala Lumpur

Apericena, Neroteca
Apericena, Neroteca - before the event begins


Apericena, Italy's Latest Trend at Neroteca
(Aperitivo + cena = predinner drinks + dinner)


Words by Kirsten Durward
Photos by The Yum List (Monica Tindall)

Like wine? Well for sure you know I do! Like mixing and meeting different people in a friendly lively atmosphere? Let’s hope so, as a recent craze seems to have invaded KL for midweek and weekends alike for restaurants to host wine and tapas mixers. Now there is a wave I could really get carried along on. Like to get really,really great value for your money? If so you are sure to love Neroteca’s new monthly initiative. A mid week wine tasting is always going to be a fun event, but what makes these special are the insanely delicious, freshly made and abundant food tasting options that accompany your sipping or guzzling. 

Apericena, Neroteca
Ready to Serve the Crowd

Each month the focus is on a regional wine maker, which is a fantastic opportunity; you have the chance to try tastes that you never thought you would try. We hear the monthly event will rotate between restaurants, this month’s being in the cosy confines of Neroteca Bukit Bintang, where the bottles fill the walls and the tastes fill your mouth happily. My eyes are goggling at the groaning platters covering Neroteca’s bar style servery. Assorted bruschetta vie for space with vegetable frittata, oven-fresh bubbling pizza, eggplant with mozzarella and speck. I’m already raving over the bruschetta tastes; fennel with bresaola, orange and pine nuts? Caponata and artichoke? It’s no exaggeration to say we are blown away by the flavours and quality of the food served at this event. It was unexpected for the all inclusive price of RM72 nett, and all the more appreciated for that!

Apericena, Neroteca
Excellent Selection of Italian Specialties

The wine maker of the night, Alberto Orengia, hails from Verona, House of Satori is a well known family winemaker in the region (at least according to my Veronese friend who was green with envy).  Alberto is oh so happy to tell us about his wines and exchange wine drinking stories as the evening winds on. 

Apericena, Neroteca
Five Wines from Verona

Our first sip of white is a light Soave Classico DOC from the hills of the Classico area north-east of Verona. The pale-straw colour signals its light dryness, very subtle fruit flavours rise from the aroma, confirmed on tasting, this slender wine which glides over the tongue with a tinge of bitter-almond on the finish. My wine education is continuing as I learn that the wine is made from 90% Garganega and 10% Trebbiano di Soave grapes. Well, it’s all Italian to me. It slips down easily with the tasty appetisers.

Apericena, Neroteca
Soave Classico

The second white is the deep golden coloured Bianco Veronese “Marani.” Not something I’ve ever tried before, it’s apparently quite appealing to my taste buds as it tops up quite regularly during the evening. The ripe aromas of soft fruit and honey rise up on the nose, the texture of the first mouthful is voluptuous, lingering into the typical Soave mineral finish provided by the volcanic soils in the hillside vineyards where the Garganega grapes are harvested by hand before being carefully selected and left to dry for at least 40 days in order to reduce water - and concentrate sugar content. But this is not the end of the labour intensive wine making process. The pressing is followed by a short skin maceration at low temperature. A part of the must is fermented in oak casks before the wine is left to mature on its lees for 6 to 7 months for added texture, flavour and intensity. Wow - no wonder it tastes so good!

Apericena, Neroteca
Marani

Meantime I’ve just found a fabulous aubergine and bacon concoction with a fresh tomato sauce that tastes absolutely delicious with the wine, and I’m wondering if it would be greedy to take another two. Mind you, the man with half a pizza on his plate doesn’t seem to be bothered about portion control. Well maybe just one…

Apericena, Neroteca
In the kitchen whipping up a wonderful spread of Italian goodness

Monica has spotted a glorious cheeseboard and tasty cold cuts selection which is perfect as  we are now sipping from red wine choices and the conversation starts to filter to which cheese goes best with which wine. Don’t say we don’t have fun, dear readers! The ‘Regolo’ Rosso Veronese IGT twinkles with garnet tones in the evening light. Aged for 18 - 25 months in oak casks to produce a dry velvety texture, the cherry fruit notes of this easy drinking wine do linger on the tongue. I am loving it with some Prosciutto Cotto, and a little Fontina. Mmmhm.

Apericena, Neroteca
‘Regolo’ Rosso Veronese IGT

The ruby red hued Valpolicella Classico DOC is a wine my mother would have loved. In her day she was very fond of a glass of this northern Veronese classic. Deriving a lot of flavour from the calcareous clay soil of the region, the well balanced wine with its black fruit flavours and slightly dry notes is a definite must for accompanying pasta dishes. It’s going down a treat with this scrummy Pesto and Gorgonzola baked Lasagne. We are so impressed with the quality and amount of food and cannot quite comprehend the price point of the event, as the wine appears to be flowing extremely freely too. I’m sorry I can’t get over the price - RM 72 nett for all of this deliciousness. I feel like I will wake up with my alarm soon, I must be dreaming!

Apericena, Neroteca
Valpolicella Classico DOC

Monica has been waiting for another glass of the showcase wine of the night, the “Reius”Amarone della Valpolicella Classico DOC. A three month drying before pressing, brings an intensity of flavour to this wine which also is matured in large oak casks to produce a velvety full wine with intense fruit jam flavours and a hint of spiciness to the back of the throat. And I see Monica accepting a top up of this one with a big smile into her big glass, the better to enjoy the bouquet. We spend a fair few minutes trying out different cheese tastes with the wine, and settle that the best combination is for sure the Gorgonzola with this dryly robust tipple.


Apericena, Neroteca
Amarone

Around us happy tasters, including a wine tasting group, are comparing notes and settling in with their preferences of the five wines. It seems that once the wines have been tested, topping up is not a problem. Neroteca will be offering monthly wine treats, so watch the website or get on the mailing list for next month’s event. In the meantime, why not check out some of their Aperitivo Happy Hour which offers 2 for 1 on Prosecco, wine, and beer, with accompanying bar bites. Daily from 5pm ’til 8pm.

Reasons to visit: insanely good value for a midweek treat; wine by the glass; fantastic apericena spread.

NEROTECA Bukit Ceylon
Unit G-1, Seri Bukit Ceylon,
No. 8, Lorong Ceylon,
50250 Kuala Lumpur.
+603 2070 0530
Twitter - @nerotecakl
Instagram- @nerotecakl

Mon-Thurs: 9am to 11:30pm
Fri-Sat: 9am to 11:45
SUN: 9am to 11:30pm