My friends are really awesome. I just got home from Paris on Sunday and the following day, Mr.L calls for a dinner at Millesime, my favourite Chef Max Chin of KL and it was a wonderful night of chilling out and catching up after 1 month of not meeting due to my packed traveling schedule. I missed all of them!
We started off with a bottle of Glenrothes Three Decades, which is a an expression that I have not tried. This bottle retails at 100 euros at the airport. The Glenrothes Three Decades celebrates all the past and present vintage releases (1970's, 80's & 90's) by combining in one bottle mature Glenrothes from each of the three decades that have produced vintages. It is matured in Spanish oak (Quercus Robur) and American oak (Quercus Alba) casks which are seasoned with either sherry or bourbon.This whisky is sweet, honeyed and with tastes of mixed peel and a spicy finish. Very good!
And with it, I lighted a Juan Lopez Robusto to go with it while we were waiting for one of our friends to turn up.
I was feeling rather full as we only have dinner at 9+pm and so I decide to skip the mains and just have some starters.
First up was the Carpaccio of baby octopus served with confit of potato brunoise and avocado - bell pepper mouse and salmon tartare with horseradish. I love the balsamic sauce that goes very well with the carpaccio of baby octopus and creme fraiche (a sour cream containing 28% butter fat and 4.5 PH). The confit of potato is like semi-mashed potato that retains its texture and immersed with flavours.
Napa Valley Dominus 1999The Dominus is a red wine produced from the historical Napanook vineyard, in Yountville, mid-Napa Valley of California. Christian Moueix (a French winemaker of the famed Chateau Petrus) of St-Emilion and Pomerol began producing Dominus with the 1983 vintage. This wine is made from cabernet sauvignon with small amounts of merlot, cabernet franc and petit verdot. Therefore, it is a very bordeaux-styled wine with aromas of black cherries, structured tanins and spicy notes. It is not easy to find this bottle in KL but if you do find one, give it a try. It is indeed a beautifully crafted wine with richness and intensity.
The Humboldt white asparagus braised with duck foie gras, duck breast with black truffles and Echire butter emulsion is something that makes my heart melt. This dish is so full of robust flavours coming from the foie gras and the butter sauce. The white asparagus is still crunchy and it balances the strong flavours of meat.
This is a new dish that I haven't had before. It's a Hokkaido sea scallop baked in an "en cocotte" style with puff pastry served with seared Tuna loin with seaweed-carrot mousseline and shellfish oil. You're supposed to dip the puff pastry into the ramekin filled with scallops and eat them together. The combination is just heavenly as the puff pastry absorbs the thick scallop sauce so well. Max is still very good at preparing scallops. Paired it together with the seared tuna loin and you're in heaven.
I told Albert, the maître d' that I wanted to skip my mains but I would like to have some Haloumi cheese. This is what Chef Max came up with - Fried Haloumi cheese with Portobello mushrooms. Both of my favourites are in one dish! How wonderful! The evening could not have been better. Good food makes me happy....
The first thing I saw Max that night was to ask him "Ada soufle ah?" and he said YES! And so chocolate soufle it is! And then I passed him 2 blocks of Valrhona cooking chocolate and a bar of Valrhona bar all the way from Paris which he loves. I told him that the next time I come, I wanna taste some awesome Valrhona desserts.
Yes, I'm plain and boring. I've been having the same old chocolate soufle at Max's place eversince the first meal at his 1st restaurant. It's so good and I'm not really a dessert person but I will never give this a miss!It was really a wonderful evening to catch up with all my friends, and my favourite chef. Looking forward to another good evening soon!
Other Millesime reviews here & here.
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