Birthday Dinner @ Lafite

Philipponnat Grand Blanc Champagne

Before I start, it wasn't my birthday! How I wished it was! Anyways, it's a birthday celebration for two of my very dear friends whom introduced me to the wonderful world of alcohol, and probably someone to be blamed for my "expensiveness" now. It was very wonderful of Mr. A to get us a room at Lafite @ Shangri La KL, brought some beautiful Gaja vino and eventually paid for the bill as well!


The Wines



I know little about Italian wines. It might range from Chianti, Barolo, Barbaresco to Amarone and I guess you can only know it all when you have duly tried it yourself. However, for a quick reference, you can read it here. So far, I have shown my liking for Pio Cesare's Barolo Ornato 2004 and so when my friends introduced me to a new Italian wine label, I was thrilled.

Gaja (pronounced as "gai - ya") is one of the most sought after and prestigious wine labels across Italy and around the world for wine lovers. One reason for this celebrity status is that as opposed to the great Chateaux of Bordeaux which produce tens of thousands of cases of their top wines each year, Gaja produces its DOCG and single vineyard wines in quantities that range from a few thousand to a mere one thousand cases.

That night, we had a chance to try 3 different bottles from Barbaresco 1988, Conteisa 1997 and then Barbaresco 1997. On the palate the Barbaresco 1988 is very light and if I want to compare, the 1997 fared better. The 1997 is elegant, smoky and full of fruits. But of course the best is still the Conteisa 1997, when decantered fully, it opened up very well. They were hints of chocolate, intermingled with black fruits, oak and leather. Drinking very well now.

Went well with the Vegas Robaina Robusto cigar too..


The Food

The last time I was there was a few moons ago while attending the Chateau Cos d'Estournel and Chateau Palmer wine dinner by AsiaEuro. The kitchen was still headed by chef de cuisine, Chef Damon Campbell. He was there since May last year and when I saw him that night, I told him that I never trust a skinny chef! He was quite slim and still as good looking as ever.... (so far I have exempted the skinny-chef-can't-cook-good-food equation to Lafite, Gu Yue Tien & Kuriya)

Very good looking right?!!

Anyways, let's move on to the "real food" although the chef might be something you might want to relish on. We took the 6 Plate Explorer menu after listening to the recommendation of the chef because we wanted something to match the wines that we brought. The 6 Plate Explorer is a 6-dish menu priced @ RM295, with wine pairing @ RM495 and with champagne it would be @ RM615. If you think this is not filling enough, they have 9 Plate Explorer @ RM410, RM660 & RM810 respectively.

Even the bread/bun served was very good!


Foie Gras Volume 3

Previously, he had the Foie Gras served with cherry meringue and this is the latest one where the foie gras was roasted until the outer layer is crispy and served with a dash of apricot puree, pistaschio nibs and hibiscus meringue. The taste - heavenly! The foie gras was done nicely and it just melt in my mouth! For that, I'll put aside the cruelty factor and savour the moment.

Mulloway Fish Fillet

It's my first time hearing about this Mulloway fish. Apparently, Mulloway is a natural inhabitant of South Australia. It is a firm, white-fleshed fish that can be cooked, smoked or eaten raw sashimi-style.Mulloway came close to disappearing some 20 years ago following its over-use for fish and chip consumption. It is now in-demand from top chefs and fine dining restaurants across the world. The fish fillet was very nicely pan seared and served with mashed potatoes and mushrooms.

Duck "Almost ala Orange"

Ooh, this is a very yummy duck breast served with orange puree, foie gras bits and almond potato. The mashed potatoes has got these almond nibs inside and it's very interesting. The orange puree with duck sauce complements the meat very well!

Australian Wagyu

The Australian Wagyu beef tenderloin and beef cheeks is to die for as well. The cheeks are the toughest part and it was done to perfection because it was very tender and almost melt in the mouth texture. Although the meat looks oozing with redness, it was actually a medium. Some might consider this a medium-rare but it's really good despite I got quite scared with the redness!

The 18SX D cup tits birthday cake!

I had to arrange a birthday cake that would make it the most memorable cake of all times and so my friends and I got together and decided to get them a pair of big tits for their birthday! So the first baker to come into my mind was BigBoysOven where Sunny Yaw's sweet creation has been so famous all over the net! It was nice to meet Sunny in person too when I went to his place to collect the ultra-big birthday cake. And for the big nite, both of my friends had to suck the nipples off the cake as opposed to candle blowing ritual.

My new hairstyle...

It was indeed an enjoyable dinner @ Lafite. Oh, and if you're cold, like me, they do lend out nice shawls like the one I was wearing for your comfort and convenience! Hmm... a very good point for other fine dining restaurant to follow.

*wait... there were only 4 dishes! What happened to the other 2? Shit! Guys, we were short-changed by Lafite! Probably we were too drunk to remember?!!

After that, I adjourned to TwentyOne and Werners at Changkat Bukit Bintang for some partying and a night cap of 2 glasses of Lychee Martini and some Grey Goose Vodka. Those places are really happening on a friday night yo! I officially slept at 4.30am till the 1pm the next day. Cheers!