Imperial China Restaurant Whisky Pairing Dinner with Fifty Six Degree Scotch Whisky

A New Age Whisky Pairing Dinner with Chinese Cuisine

Food pairing with wine and liquor is getting more popular these days. It’s a perfect way also let diners enjoy a sumptuous list of pairing without the hassle as the chef would have work with the sommelier on the best pairing for the food and alcohol.

Imperial China Restaurant, from the Tai Thong Group, played host together with FIFTYSIX Degree Scotch Whisky to bring diners a scrumptious pairing of Chinese cuisine pairing dinner with Scotch whisky recently. Imperial China has hosted several wine pairing previously and due to positive demands from diners, the restaurant has organized a creative and unique Chinese dinner courses best paired with whisky.

FIFTYSIX Degrees Blended Scotch Whisky is a new age Scottish whisky with a 40% ABV (alcohol by volume). Blended for our Asian palate in mind, FIFTYSIX Degrees is named after the latitude of the Scottish Highlands where the fine dram is distilled. It is a boutique whisky made with exacting standards of quality through Ian Macleod Distillers’ generations of masters with many accolades under their belt.

As always Imperial China restaurant, located in Subang Jaya SS17, resonates an elegant dining ambiance. Set in opulent shades of bold red, black and cream, the evening mood was also enhanced by a live 3-piece band named The Raw Note that evening.

Cocktails of 56 Escape and Scottish Lass were served, made with FIFTYSIX Degrees whisky of course, with bites of Crispy Crab Dumpling with Wasabi Dressing and Deep Fried Pumpkin and Lotus Root with Salted Egg. I do enjoy the cocktails a lot as I guess it’s sweeter and I for one love my cocktails while the Crispy Crab Dumpling was superb!

The first course of trio appetizer made a grand starter! Leading the limelight was the Lobster with Fresh Fruit Salad with Italian Vanilla Dressing. Standing in full glory, the lobster shell commanded everyone’s attention. The lobster flesh was sweet and succulent though the salad was a bit heavy on the creamy vanilla dressing. A unique inclusion was the vanilla as I can sense its presence in the salad. Lobster with fruits in creamy salad is a crowd pleaser as always.

Next, Sliced Chicken with Foie Gras and Almond, a combination of chicken paste with crispy skin crumbed with almond are served with a spread of foie gras on crepe. It’s a delicious combination but I would have love to taste the presence of the foie gras a bit more. I do enjoy the texture of the chicken with almond a lot.

The third appetizer was Crab with Roasted Sesame Sauce wrapped in Egg Roll, topped with shredded meat floss. Certainly a mouthful but the flavours work harmoniously well. It’s got a good hint of sweetness as well as savory notes with a creamy ending.

The appetizers certainly worked well with the FIFTYSIX Degree whisky as the bold flavours of the dishes are beautifully balanced with the smooth and vibrant note of the new age whisky.

One of my all-time favorite course is soup and ours was a warming one of Double Boiled Village Chicken Soup with Apricot Kernels and Snow Pear. Full of comforting flavours and soothing nutrients, the soup had a gentle and natural sweetness from the snow pears which I really enjoy.

The next course was heavenly, a big crowd pleaser and definitely a great match with the whisky!

Spice Roast Suckling Pig with Chilled Ambarella Juice Shooter had us all savoring crispy skin from the succulent piglet with a dab of hoisin sauce and scallion. Once we enjoyed the scrumptious swine, we were told to down a hot of chilled Ambarella or Kedondong juice shooter to cleanse the palate. Love the idea of this dish…

There would always be a fish course in any Chinese meal as well and ours was the highly prized estuary grouper prepared in two sauces of Yin Yang Estuary Grouper Grilled with Caramelized Onion & Sauteed with XO Sauce, Celery and Apple.

The presentation was definitely an eye-catcher with the whole fish fried till golden and placed in the middle of the platter. The fish was prepared in two sauces, one with more of a sweeter edge with caramelized onions and smoky note while the other was more fruity and delicate in flavour. I definitely enjoyed the first sauce because of the smoky caramelized flavours of the dish.

Our final savory course was the lavish platter of Braised Abalone, Sea Cucumber Stuffed with Tuna and Wanton. It is my favorite dish of the night, not because of its lavishness but because I really enjoyed the stuffed sea cucumber and also the wanton.

The abalone is well braised and smothered in the classic Chinese brown savory sauce. The spiky sea cucumber was tender and gelatinous with a scrumptious bouncy tuna and meat filling while the plump wanton had delectable sweetness of prawns. The dish epitomized Chinese lux and is also a great dish paired with whisky.

Dinner ended with a high note of trio of desserts. The trio of Chilled Layered Dessert of Black Sesame, Mango and Fresh Milk, Mini Pumpkin Dumpling with Sweet Potato and Cheese and Sweet Corn Bun sprinkled with Cocoa Powder looked really unique and interesting. The pairing of black sesame with mango and milk seemed to be decent. It was a sweet and savory one for the mini pumpkin dumpling with its combo of sweet potato and cheese. I adored the sweet corn bun shaped to resemble a mushroom. It’s nice and fluffy with a creamy sweet corn filling.

The Imperial China Whisky Pairing Dinner with FIFTYSIX Degrees is priced at RM1888 nett for a table of ten pax. Each table includes 2 bottles of the FIFTYSIX Degrees Scotch Whisky. Look out for more pairing dinners to come from the Tai Thong Group through their website: www.taithong.com.my and Facebook: www.facebook.com/TaiThong

For more information on FIFTYSIX Degrees Scotch Whisky, please visit their website www.56degreeswhisky.com or at Facebook: www.facebook.com/fiftysixdegreeswhisky

IMPERIAL CHINA RESTAURANT

7th Floor, Intan Square,

No. 3, Lorong Utara C,

46200 Petaling Jaya

Tel: +603-7956 6868

Website: www.taithong.com.my

Facebook: www.facebook.com/TaiThong

Sasagawa Japanese Cuisine @ Sheraton Imperial Kuala Lumpur Hotel

An Enchanting Kaiseki Experience!

The moment I stepped out of Sheraton Imperial Kuala Lumpur Hotel elevator and saw Sasagawa Japanese Cuisine restaurant entrance, I knew it was going to be an unforgettable dining experience. The gorgeous entrance with its artistic wood framework and lustre glass panel proudly etched with the restaurant’s name is mesmerizing.

Sasagawa has just taken over from Makishima at the hotel and officially operated as of June recently. Barely a few months old, the restaurant has already been the talk of the town. Named after and helmed by Chef Hitoshi Sasagawa who trained under Iron Chef Challenger Chef Tadamichi Ota, is set to showcase his skills in creating traditional and authentic Japanese dishes to our Malaysian diners. Leader of the Ota Faction of traditional Japanese chefs, Chef Ota defeated French Iron Chef Sakai in the Iron Chef challenge, reaffirming the skills and knowledge of authentic Japanese cuisine.

Sasagawa is the perfect venue for the 38 year old Chef Sasagawa to showcase his culinary repertoire. Japanese cuisine is all about featuring the freshest and finest ingredients that Mother Nature has to offer and so Sasagawa stays true to the same concept in serving premium imported ingredients flown in directly from Japan four times a week for the restaurant’s menu. Gourmands have the option of a full regular a la carte menu or simply be surprised by their Kaiseki dinner courses or Bento lunch courses.

The majestic and Zen ambience is designed by local designer from Kyoto to replicate the tradition and atmosphere of Japan’s culture. Using lots of wood backed by modern touches of contemporary furniture and influences, the restaurant has lots of sectioned private dining rooms as well as its regular dining room.  The awesome architectural structure of the wood element creates a halo pathway leading to the private dining rooms. There is also a Zen fountain at the entrance. The restaurant also has bar that played dual roles as a sushi bar as well as a perfect bar to hang out to the long list of Japanese sake and whisky together with other beverages.

Our evening was graced with a serene Zen ambiance, excellent discreet service and an unforgettable Kaiseki experience. Kaiseki, a multi-course haute dining experience, pays homage to the skills and techniques of Japanese cuisine together with the ingredients. Gourmands are taken on a journey of selected premium ingredients prepared with minimal cooking touches to enhance the true flavours of fresh quality ingredients.

There are basically 3 choices of Kaiseki of Yuki (RM460 – 9 courses), Hana (RM350 – 8 courses) and Tsuki (RM280 – 7 courses) at Sasagawa. There are no minimum number of diners so one can even order Kaiseki while your other dining companions enjoy a la carte. Chef Sasagawa recommends diners to make reservation at least 1 week in advance in order for him to offer the finest ingredients from Japan in the Kaiseki experience.

Our Hana Kaiseki experience showcase 8-course meal of Appetizer, Sashimi, Simmered Dish, Main Dish, Steamed Dish, Deep Fried Dish, Shokuji and Dessert.

APPETIZER

Our Appetizer or Hassun course has 3 small bites of Egg Tofu, Cutlass Fish and Boiled Greens with Fried Tofu served on long wooden plate as per its tradition. These are meant to tease and open up our palates with a delicate ode to the Japanese cuisine.

Egg Tofu Topping with Salmon Egg, Golden Powder, Radish & Wasabi was my favorite of the three. Exquisite in sight, a cube of smooth, creamy and luscious egg bean curd was cleverly paired with a host of salty roes, crisp fresh radish and a tiny dab of fresh Japanese horseradish. Evoking all taste senses, this egg bean curd was further enhanced at sight as well with edible gold.

Cutlass Fish Nanbanduke, Kikka Flower & Loofah Marinated with Vinegar had a fresh and vibrant flavour. Sweet Cutlass Fish was delicately battered, fried and served in a pickled form. Edible Kikka flower may not add flavour but was crowned on the fish to reiterate the importance of presentation of the cuisine.

The third appetizer of Boiled Greens in Bonito-Flavoured Soy Sauce, Fried Tofu & Mizuna Baby Fish reminded diners that the cuisine originate from humble homes in the country. Its simplicity of greens, inari and tiny Mizuna baby fish represents the land and sea produce of Japan.

SASHIMI

The second course of Otsukuri was another tribute to Japan’s cuisine and its surrounding ocean that produces some of the best seafood in the world. Every Sashimi served in the Kaiseki course varies as it depends on the freshest available catch imported from Japan four days a week.

For our Sashimi course, we had the honors of savoring Otoro (Fatty Tuna), Maguro (Tuna), Ishidai (Parrot Fish), Salmon and Tenshi Ebi (Angel Shrimp). Each sashimi is truly a haven of oceanic sweetness. Worthy in every sense are the Otoro of luscious creamy fatty tuna and the sweet firm Ishidai sashimi enhanced by fresh wasabi and premium soy sauce…

This platter of Sashimi prepared by Chef Sasagawa serves 3 pax.

SIMMERED DISH

The next course features comfort pleasures of Nimono or simmering ingredients in sauce or broth to gently cook and enhance its flavours. Chef Sasagawa is set to please all diners so if you should have a certain diet or ingredient that you do take, do let him know in advance and his dishes will be set to cater to your requests.

That evening, our simmered dish was a Kuroge Wagyu Yamato-Ni. Kuroge Wagyu is from one of the most sought after breeds of wagyu – the Japanese Black cow. Small cubes of Kuroge Wagyu is paired together with Japanese Turnip Boiled in Syrup, Pumpkin, Baby Eggplant Oranda-Ni, Lady Finger, White Onion and Bud of Japanese Tree Pepper. The beef is beautifully tender and so deliciously flavourful from its simmering in a sauce of sweet red pepper, soy sauce, Sake and soup stock. Every element played its role, whether in taste of texture, and the sauce completed the symphony of flavours in this dish.

One of our dining partner does not take beef and so he was served Abalone or Awabi Yamato-Ni. Similar to the wagyu, the premium mollusk was given the same treatment of simmering and pairing of ingredients.

POT STEW

Our fourth course of Suimono was another treat of the sea. Torched Octopus, Seabass and King Crab with KUJO Green Onion, Mizuna, Maitake Mushrooms & Lime is served on the side together with a pretty silver pot of Japanese Style Onion Soup Stock sitting on a small burner.

As soon as we lifted the cover of the pot, the aroma of the broth is simply sublime. A nudge of sweetness and smoky aroma starts tantalizing us as we quickly placed all the ingredients into the broth to gently stew it.

What a treat! A myriad of ocean’s treasures and the sweetest green onions with peppery Mizuna greens and highly-prized Maitake mushrooms has soaked up the beautiful smoky and sweet broth so well. This dish truly evoked all the senses of sight, taste, smell and sound in great depth.

STEAMED DISH

Special Chawanmushi with Goma Tofu topped with thin sliced winter melon, wolfberry and sesame cream is our Mushimono course of the meal. The delicate course of egg custard married with a piece of sesame tofu is beautiful. Simple and so comforting…

DEEP FRIED DISH

Our sixth course was Agemono and Chef Sasagawa chose to showcase a popular dish of Prawn Tempura with Andes Salt. Normally, tempura is served with a tempura dipping sauce but Chef Sasagawa wanted to let the sweetness of the Angel prawn shine through its light crisp batter, so Andes salt was paired this round. There were also baby eggplant, lotus root and Shishito chili pepper. 

Crisp, juicy and yummy!

SHOKUJI

Our last savory course was a Shokuji set of rice, miso soup and tsukemono pickles, a must in most Kaiseki meals.

Inside this Kama is a Kamameshi or Rice Cooked Small Kettle.

The pot unveiled rice crowned with a piece of salmon, small chunks of abalone, burdock, inari, salmon roes and shiso leaf. Believe by the Japanese to be the best method to cook rice, the short grain rice is cooked till tender but has a lovely bite. Mix all together and enjoy a bowl of fluffy rice with lots of protein and treats. A solid and filling end of rice, soup and pickled seaweed with Arima-ni.

DESSERT

Dessert was Yukimi Daifuku, vanilla ice cream encased with a mocha skin.

Chef Sasagawa held up to his promise of showcasing Japanese cuisine in the most authentic presentation and flavour at Sasagawa. The Kaiseki experience is a treat and worthy of its price with the quality of the ingredients, coupled with Chef Sasagawa’s skill and the restaurant’s ambience. There are value Bento lunch sets too so head on over to Sasagawa for an authentic and multi-sensory Japanese dining in the heart of our city.

SASAGAWA JAPANESE CUISINE

Level 2, Sheraton Imperial Kuala Lumpur Hotel

Jalan Sultan Ismail

50250 Kuala Lumpur

Tel: 03 2602 3288

Website: www.sasagawakl.asia/access.html

Facebook: www.facebook.com/sasagawa.asia

Business Hours:

Lunch          12.00noon to 2.30pm

Dinner         6.00pm to 10.00pm