|(L to R) HEINEKEN Star Academy draught master, Jonathan Chong, Marketing Manager of GUINNESS Malaysia, Archana Sridhara, GUINNESS Expert, Cian Hulm & Head Chef of Makhan by Kitchen Mafia, Sherson Lian|
The menu started with a Tamarind Chilli Grilled Tiger Prawns with the prawn head separately served fried in salted egg and flavoured by curry leaves and Crispy Tandoori Spiced chicken on Brioche on the side
The main course was a delectable Pistachio and Herb crusted Leg of Lamb with jus infused with Coffee and Morel (Jus = juice drippings from the meats’ frying).
The grand sweet finale ended with a Belgian Dark Chocolate Ganache slice with sea salt and nitrogen charged smoked cream. Bonus: we had a cheese platter to end the night.
|NOM NOM NOM.|
The light bitter creamy texture of Guinness Draught paired well with everything, of course. I am at opinion that spicy food, meats, food which are heavy in oils and rich desserts go well with Guinness. Yes, and so did blue cheese!
The event also paved 2 other agendas for the Guinness branding, which was the education of the two part pour of the Guinness Draught. All guests were required to pour their own Draught under the supervision on Draught Master Jonathan Chong before we were allowed to go home (haha).
We were also introduced to Cian Hulm (pronounced KEEan), the latest Guinness Brand Ambassador in Malaysia. He apparently is also an ambassador of Ireland, quoting him, “the certificates you’ve just earned for the participation of the Guinness Draught two part pour will guarantee you an entry into Ireland”.
|Selamat datang, Cian.|
Mr. Hulm, I will your words to test very soon!
(Images: Guinness/Heineken Malaysia)