My girlfriends wanted to have steamboat and thus I arranged a dinner at the Damansara Village Steamboat restaurant at Imbi. Apparently we were late due to crazy Friday traffic and my usual suspect had been there half an hour early and so he ordered the food beforehand. My gfs were starving and lucky the dishes were served once we sat down.
It was cold inside the air-conditioned room and right after a bowl of the peppery pig stomach soup, the chillness were gone and we felt so happy as soon as we saw the bowl of pork knuckle vinegar coming. Straightaway, I ordered a bowl of rice to go with the vinegar and thus has been labeled as "fan tong" (someone whom loves rice). It was so good that I practically can just have white rice and the vinegar the whole night!
We also had the signature dishes such as the Village Special Steamed Clams is cooked with Chinese wine, lots of wolfberry (kei zhi), ginger and parsley (priced at RM20) and steamed Organic Chicken which is also known as "Village Cho Kai" (1/2 at RM49 and whole at RM98). These chickens are reared on their own farm and fed a diet of all natural feed of corns, oats and vegetables for 100 days. Only two of us ate the salt-baked-crabs because they find it too much a hassle and effort to eat them! Lol...
We also had the signature dishes such as the Village Special Steamed Clams is cooked with Chinese wine, lots of wolfberry (kei zhi), ginger and parsley (priced at RM20) and steamed Organic Chicken which is also known as "Village Cho Kai" (1/2 at RM49 and whole at RM98). These chickens are reared on their own farm and fed a diet of all natural feed of corns, oats and vegetables for 100 days. Only two of us ate the salt-baked-crabs because they find it too much a hassle and effort to eat them! Lol...
It's a night of whisky and Mr.L bought a wonderful bottle of The Macallan 1851 Inspiration for us to savour. Macallan came up with this bottle for the duty free market. Jim Murray called it "flat and uninspirational." Macallan has made a cottage industry out of producing replica whiskies of bottles that are of more recent production which was supposedly to replicate the flavour of the Macallan produced at a given time.
I agree that Macallan owes a lot to marketing than being recognised as having the quality that is worth the price tag it carries. For the same amount of dollar, I rather spend on less famed whisky which offers better quality and taste such as The Glenrothes, Glenlivet and Balvenie which are all speyside malts.
A check on the bottle reveals that it was made using a combination of American oak cakss tha previously contain sherry and bourbon together with European casks that previously hold sherry. The liquid is golden with sweet and spicy aromas on the nose. On the palate, you can taste the sweetness and some ginger and clove notes. The finish is of medium long and elegant.
I don't think this whisky is flat and uninspirational but I certainly thought it was a little too pricey for the taste in my opinion.
I agree that Macallan owes a lot to marketing than being recognised as having the quality that is worth the price tag it carries. For the same amount of dollar, I rather spend on less famed whisky which offers better quality and taste such as The Glenrothes, Glenlivet and Balvenie which are all speyside malts.
A check on the bottle reveals that it was made using a combination of American oak cakss tha previously contain sherry and bourbon together with European casks that previously hold sherry. The liquid is golden with sweet and spicy aromas on the nose. On the palate, you can taste the sweetness and some ginger and clove notes. The finish is of medium long and elegant.
I don't think this whisky is flat and uninspirational but I certainly thought it was a little too pricey for the taste in my opinion.
After a few glasses of The Macallan, we switched to a bottle of Suntory Hakushu Single Malt Whisky 18 years old. Suntory branded this whisky as "green and fresh" as they claim that it was made from the untouched forests, mountains, and pure waters of the Southern Japanese Alps. It has this amber gold colour liquid and on the nose, you can get some smokiness and melony aromas. On the palate, it's sweet, complex (multi-layered) and rich with honey. It was certainly a pleasant whisky but if I compared it with The Macallan 1851, I prefer the Macallan than this one. From the Suntory range, I will still prefer the Hibiki 17 yo.
After a few glasses of Macallan, Hakushu, we had a Glenmorangie Astar for comparison. We left the place at about 11.30pm and I adjourned to Zouk. It was supposed to be a farewell party for a good friend, David whom will be going back to work in Ipoh. He was my longest male childhood friend since Form 3 and we rarely get to meet up because he was studying in London. But 3 years ago, I managed to make a trip to London and he took me around the city and we had the best GBK burger and London Four Seasons Duck ever!
Teo, Me & David(sorry I had to "cute" up the picture)
I didn't know that we had a mutual friend too from KL. This picture was taken when I was still sober because an hour later, I was lying on the couch and was completely wasted. My sister had to take me home and the next day I felt like shit. Either my tolerance for alcohol has went down or it was the JW Black Label that made me felt so shitty. I don't really know...
On Saturday, I woke up with the worst headache and ended up sleeping 3 quarter of the day. And I tell myself, I would not want to feel as shitty as this anymore! So no more downing 3 seconds of whisky straight from the bottle, no more drinking vodka on the rocks after whisky on the rocks and no more drinking before clubbing!
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