Gobo Upstairs @ Trader Hotel Kuala Lumpur

New Sous Chef Mun Goes All Out with A Tempting Menu

Trader Hotel Kuala Lumpur is no stranger to the elites when it comes to fine pleasures of food and travel. Nestled in the heart of our metropolitan city, the hotel has always been known for their fine rooms that comes with gorgeous city scape views as well as delicious dining in all their restaurants. And how can we not mentioned that amazing award-winning SkyBar that overlooks our majestic Twin Towers from its cabana booths!

While I have been to Gobo Chit Chat at Trader Hotel Kuala Lumpur that offers delectable buffet dining as well as ala carte menu, there’s another that offers steaks grilled to perfection at Gobo Upstairs Lounge & Grill. Introducing their new sous Chef Fun Keng Mun on board, diners are certainly in for a treat of sumptuous menu in a cozy and stylish ambiance set with a backdrop of our amazing city view.

Better known as Chef Mun, the young but talented chef exudes exceptional culinary skills in preparing a feature of his signatures that evening for members of the media and bloggers. Chef Mun’s menu was further elevated with pairings of Chilean Vina Maipo wines.

Diners sampled courses from Amuse Bouche to main courses as well as dessert and cheese course paired with various wines that evening. Chef Mun also featured one of the finest culinary pleasures for meat lovers with a Wagyu Tomahawk that will certainly make one gawked in pleasure at sight!

Dinner commence with a tasting Amuse Bouche of Honey Roasted Beetroot. Beetroot slow roasted till tender is paired with feta cheese cream, crushed roasted walnuts and finished with honey balsamic syrup. A small bite to tease the palate for more to come…

Vina Maipo Vitral Chardonnay was served to be paired with our starter courses. The pale lemon yellow Chardonnay is a perfect complement to the various starters with its fresh fruity notes, enhancing the seafood courses well.

GUP Cold Platter was a sampling platter of Gobo Upstairs starter menu. Offering a trio of Vodka Cured Salmon, Spanish Mackerel Tartare & Wedge Salad 6, this cold platter of starters awakened our palate with much freshness and lightness.

The Vodka Cured Salmon was salty and umami notes of pleasure with crunchy asparagus and creamy crème fraiche with caviar. The Spanish Mackerel Tartare was tangy and almost briny, cleverly offset with preserved lemon yoghurt. A small mount of iceberg lettuce with blue cheese, crispy beef bacon with goddess dressing summed up Wedge Salad 6.

Moving on to the GUP Hot Platter, this one showcased hot starters from the menu. From Salmon Crab Cake to Crispy Prawn Durian Mayo and Balsamic Tuna, this platter of hot bites received positive feedbacks from our table that evening.

If I have to select a favorite, it would have to be the Salmon Crab Cake for its crispy shell filled with sweet chunks of crab meat and salmon. The Crispy Prawn Durian Mayo won many delicious votes for its boldness of golden crispy prawns paired with an unusual durian mayo. Lightly seared Balsamic Tuna is elegantly paired with smoked eggplant that echoed delicate and tasty flavours of the much-beloved tuna.

The next soup course was paired with Vina Maipo Vitral Merlot, a red with fruity stone fruits and silky tannin with a long finish.

Our soup course was a celebration of the king of crustaceans with Lobster Bisque. The bisque hit all the right notes of comfort flavours. Silky, thick, creamy and redolent of prawn and lobster infused with brandy, the bisque also had bits of lobster meat and tarragon cream to elevate the flavours sinfully. Superb!

Main courses arrived, starting with Baked Cod with Miso Honey paired with our earlier white wine of Vina Maipo Vitral Chardonnay. Smooth and sweet cod was cleverly paired with an unusual miso honey sauce, complemented by chargrilled romaine lettuce, crispy tofu cubes and wasabi. Flavours are subtle and yet tasty with the cod being the star of the dish.

Moving on to meaty main courses, Pampas Del Sur Estilo Malbec was lush with dark rich forest fruits. Medium bodied, this red proved to be a well-matched for the lamb and beef.

Grilled Lamb Loin had sliced lamb loin paired with a golden arancini ball, broccolini and porcini sauce. While my lamb loin was a tad too cooked for my liking, others had no issue as theirs were cooked to lovely medium pinkness. The porcini sauce is so yummy and made up for the lamb while the arancini rice ball is also very delicious.

The limelight of the evening was when Chef Mun brought out these amazing humongous rack of Wagyu Tomahawk and sliced it in front of our eyes. Literally, its hard not to gawk as these tomahawks looked utterly ravishing with its chargrilled edges and delectable aroma. Chef Munn certainly did justice for these giant tomahawks. As he sliced the wagyu tomahawks, everyone was practically salivating at sight of this amazing hunk of beef.

An order of Wagyu Tomahawk is about 1500gm, great for sharing as it comes with mashed potatoes and seasonal vegetables. Priced at RM820, the tomahawk is truly a masterpiece of beef that is worthy of its hefty price tag.

Well-seasoned and also sprinkled with crushed pink peppercorns to finish, the slices of Wagyu Tomahawk were utterly sublime in flavours and textures. We enjoyed this sans the sauce as the beefy flavours were exceptionally tasty. Needless to say, it’s my favorite dish of the evening by Chef Mun!

Dessert was also an interactive show stopper with Cherry Bommm.

Hot dark chocolate sauce is poured onto the half dome of white chocolate cherry bomb to unveil caps of cherry pudding set with more chocolates and cream filled fresh raspberries on bed of crumbles. Thought I died and gone to chocolate heaven with this dessert…

As if a sweet dessert is not enough to end the meal, Chef Mun brought out a plate of Raclette with Ham, Potatoes & Rocket. Hot off the wheels of the raclette, he cleverly shaves of the melted unctuous cheese and piled it onto roasted potatoes with some shaved bologna and crisp rocket leaves. The aroma is literally heavy with an unctuous aroma that reminded me of our local salted fish. It may be a tad strong in aroma but the salty flavours of the cheese is definitely a yum plus point in my books.

For reservations, please call 603 2332 9910 for more information.

GOBO UPSTAIRS LOUNGE & GRILL

Trader Hotel Kuala Lumpur

Level 6, Persiaran KLCC,

Jalan Pinang,

50088, Kuala Lumpur

Tel: +603 2332 9910

Email: goboupstairs.thkl@tradershotels.com

Website: www.shangri-la.com/kualalumpur/traders/

Facebook: www.facebook.com/TradersHotelKualaLumpur

Business Hours:

Lunch: 12pm – 2:30pm

Dinner: 6.30pm – 10.30pm

Spanish Wine and Dine Dinner @ Oversea Restaurant PJ

Viaje del Gusto, El Amor de España

Talk about luxury in the food and wine world, an exclusive invite to the elite world of wines, Spanish wines to be exact, was held at Oversea Restaurant a few weeks back. Thanks to Cheng Yi aka FatBoyBakes, this exclusive Spanish Wine and Dine dinner was themed Viaje del Gusto or Taste Tour of Spanish Wines.

Priced at RM398 per pax, the Spanish Wine and Dine dinner was the epitome of showcasing gorgeous Spanish wines paired with Chinese cuisine with some Spanish ingredient such as Iberico and Truffle.

Stepping into the famous Chinese restaurant that has been serving fine Chinese cuisine on our shores, we were immediately greeted by sights of bold red splashed everywhere. Themed in red and black to show the passionate spirits of the Spanish, diners were immediately ushered to their tables as well as to the area for Cava and appetizers.

Long tables laden with some of the finest spread of cheese, salami, jamon, spicy chicken cubes, grapes and of course, premium pan fried Iberico pork to tempt diners. Paired with Spanish White Wine Noche Y Dia Cava Yellow Label, the cocktail hour was too short and sweet.

Needless to say, those delectable iberico pork went flying off the table even before the cocktail hour ended! Superb…

Our anticipation was built further with the rows of Spanish wines for the evening!

The Spanish White Wine Noche Y Dia Cava Yellow Label was exceptionally wonderful with freshness and crisp notes. The sparkling wine and bubbly had fresh fruity aromas with a smooth and pleasant finish. Goes extremely well with all the tapas, especially the cheese and iberico pork…

We were also serenaded by live Spanish music and flamenco dances…

*pic credit to Cheng Yi

The evening took off with famous emcee Chui Ling, Hong Kong-born Malaysia-based TV and radio personality, who took us through the delicious journey with wine sommelier Jonathan. The crowd went wild when Chui Ling proceeded to initiate games of guessing the flavor and diners walked away with lavish bottles of wines!

Dinner commence and diners are certainly in for a luxurious treat with four types of Spanish wines paired with 7-courses of exquisite Chinese cuisine injected with hints of Spanish ingredients.

First wine up, Costers Del Priorat Elios 2014, from region of Priorat in Catalonia, Spain. Solid and bold tannin with a hint of peppery finish, there’s also rich and dark plum notes that made this red goes well with heavy flavoured dishes.

The first plate up was a Black Truffle Combo. Featuring a trio of appetizers, there was Steamed Fresh Shrimp Dumpling, Crispy Yam Roll and Stir-Fried Assorted Mixed Veg with Pine Nuts. It was dim sum on a plate. Morsels of delectable bouncy shrimp dumpling, crispy and creamy yam with meat filling and lettuce cup filled lots of veggie textures and nuts makes great starters for the evening.

The next course was Braised Fish Maw Soup with Crab Meat, a must-have soup course in any Chinese meal. Chockful of fresh sweet picked crab meat, fish maw and other seafood goodies, the thick bisque was comforting and delicious. The bisque went really well with the Elios red wine, balancing up the bold tannin with much easement.

The next wine was also a red one, featuring Montalvo Wilmot Finca Los Cerrillos Tempranillo-Cabernet Roble from Catalunya, Spain. The red has notes of cherries and ripened red fruits with very subtle hints of chocolate. It also has softer tannin than the first red and has a dry finish. I enjoyed this one very much together with the Iberico meat course.

For the Iberico Loin Combo, we were treated to a heavenly plate of Braised Iberico Loin in Chinese Red Bean Paste and Roasted Iberico Loin with Charcoal. Oversea Restaurant has always been famous for their signature roast meats and Char Siew especially. 

The Char Siew version here uses prime Iberico pork, making it even more delectable and luscious with its caramelized and crystal fatty bits and layers of tender meat. The braised Iberico loin was porcine goodness. Each bite of sumptuous layers of pork was unctuously tasty and moreish. So good that I would have love steamed rice with it…

The third wine, Bodegas Maurodos Prima Toro 2014 hails from Toro, Spain. It has full body and solid tannin with notes of rich dark fruits like cherry. Great wine structure and goes well with the heavy flavored seafood dishes that was up next.

It’s hard to resist a plate that showcase Tiger Prawn Combo. Another thrilling trio showcasing prawns, there is Deep Fried Tiger Prawn with Almond Flakes, Pan Fried Tiger Prawn with Salted Egg & Oat Flakes and Stir Fried Tiger Prawn in Chinese Chili Gravy. Don’t ask me to choose a favorite because all three were delicious on their own merits. It was a well-executed dish with all the prawns cooked just right.

Our savory course ended with Smoked Sliced Duck with Chinese La Mien. Not that we need the carb after all that awesome courses but I guess this dish is for those who must have their crab course for fillers. Love the smoked duck but the chilled wasabi infused noodles were a tad too soggy for my liking.

For desserts, there were Double Boiled Peach Resin in Coconut Bowl and Cold Osmathus with Wolfberry Dessert. I adored the lightness and chill osmathus jelly with wolfberry.

There’s something really lovley about the aroma of osmanthus that makes me feel so jolly and satisfying. The hot sweet double boiled peach resin is decent too, soothing our palates after the whole plush journey of the food and wines.

Indeed an amazing gastro journey of the evening with an eye opening experience of Spanish wine pairing so well with Chinese cuisine. Watch out for the next wine and food pairing soon and I heard it’s going to be an Italian affair…

OVERSEA RESTAURANT

Lot 28-Ground Floor, Lorong Utara C,

46200, Petaling Jaya

Tel: 03-7956 1029

Website: www.oversea.com.my

Facebook: www.facebook.com/Oversea.Armada

Jacob’s Creek Heritage Wine Collection Wine Pairing Dinner

A Harmonization of Jacob’s Creek Wines and The Restaurant’s Cuisine at The Club, Saujana Resort & Hotel

Mentioned Australian wines and Jacob’s Creek comes to my mind at first thought. Australia’s leading global wine brands with over 160 years of winemaking expertise, offers quality contemporary wine styles with great varietal expression. Jacob’s Creek history traces back t0 1847 when young Bavarian immigrant Johann Gramp planted the first commercial vineyard in the Barossa Valley in South Australia. Today, it is led by Chief Winemaker Bernard Hickin and great care is taken by each of the skilled and passionate individuals behind the brand, to deliver the highest quality wines possible within each range.

No stranger to the Malaysian scene, Asia’s leading winery recently held a memorable wine pairing dinner in honors of Jacob’s Creek Heritage Wine Collection at The Restaurant at The Club, Saujana Resort & Hotel. It was truly an honor to receive an invite to this distinguished soiree for the exclusive fine wine pairing.

The evening took off with a delightful weather that sets the mood for a lovely evening to follow. Arriving early, guests mingled at the open foyer of the restaurant where they were handed glasses of Jacob’s Creek Sparkling Chardonnay Pinot Noir along with some servings of canapes of Smoked Duck with Mango and Vegetable Spring Rolls.

Jacob’s Creek Sparkling Chardonnay Pinot Noir, a sparkling bubbly, has gorgeous refreshing lemon citrus aroma and is well enhanced with creamy nutty notes. I enjoyed this so much that I had a second round of this bubbly. The sparkling wine goes really well with the salty smoked duck and the sweet vegetable spring rolls as it has such a rich and refreshing citrus note.

The evening featured a pleasurable three-course wine pairing dinner set in The Restaurant’s intimate and candlelit setting. Pristine table settings filled with lots of wine glasses and beautiful blooms graced the room, igniting an air of elegance as well as grandeur.

The Heritage fine wine collection, consisting of Reeves Point Chardonnay, Centenary Hill Shiraz, Steingarten Riesling and Johann Shiraz Cabernet, is distinctive for its individual personality style. Setting a benchmark in regional Australian wines of exceptional quality, each wine is named in honour of a special person or place in the proud winemaking history of Gramp & Sons.

Dinner commenced with an exquisite Marble of Lobster and Tomato Confit with Avocado and Grapefruit Segments, Pomegranate Truffle to be paired with Jacob’s Creek Steingarten Riesling.

A luscious start to the wine pairing as the well balanced and intense Jacob’s Creek Steingarten Riesling complemented the sweet king of crustacean beautifully. The citrus refreshing note and aroma of Riesling managed to enhance the lobster medallions along with its other citrusy and creamy ingredients that I actually ended up enjoying a second round of the elegant Riesling. It is my favorite wine of the Heritage Wine Collection for that evening.

The next course showcased White Tomato and Smoked Rolled Quail in Young Coconut paired with Jacob’s Creek Reeves Point Chardonnay.

At first taste of the Jacob’s Creek Reeves Point Chardonnay, I tasted subtle notes of peaches and melons with a light citrus note. The aroma also has a nutty and buttery note that lingers pleasantly along with the sweet and fresh citrus fruits. Because of its sweet and vibrant fruity notes, the wine goes really well with the creamy coconut based soup that also had slivers of young coconut flesh in it. Perched carefully on the coconut shell was a smoky rolled quail and lightly grilled white tomato that added a rich meaty note to the soup course.

For the main course, there were two choices of main to select and both were paired with different wines since it was a meat or fish course. I opted for the grand Grilled Black Angus Beef Tenderloin with Sarawak Pepper & Rosemary, Mushrooms Polenta and Vegetables paired with Jacob’s Creek Centenary Hill Shiraz.

Jacob’s Creek Centenary Hill Shiraz is a great match for rich meat as the full bodied wine has luscious rich berry and plum notes laced with a spiced aroma. Although it is a full bodied red, the Shiraz also has a wonderful soft and supple aroma that enhanced the gorgeous rich medium rare Black Angus tenderloin served with a roust pepper sauce. The smooth Shiraz also has a long finish, easing off the aftermath of the red meat flavour well.

My partner opted for the Pan-Fried Blue Eye Cod Fish with Fern Shoot and Seafood Saffron Velouté paired with Jacob’s Creek Reeves Point Chardonnay. Again here, the luscious ripe sweet peach and melon complemented the cod fish well. Despite the robust notes of the lightly spiced and creamy saffron velouté, the dish wasn’t heavy at all as the white refreshing Chardonnay lifted the flavour well.

The evening’s dinner ended with Jacob’s Creek Johann Shiraz Cabernet paired with a sinful Royale Chocolate Gateaux with Berries. Creamy and decadent, the gateaux was heavenly on the palate. Tangy and fresh berries added a good dose of freshness to balance out the heavy Gateaux. The complex red is well structured and proved to be a solid match for dark chocolate notes and berries since it has its own blackcurrant and liquorice notes.

Such a memorable ending to the evening soiree of Jacob’s Creek Heritage Wine Collection!

For more information on Jacob’s Creek Heritage Wine Collection, visit their Facebook www.facebook.com/JacobsCreekMY or website: www.jacobscreek.com/my