Jacob's Creek Heritage Wine Collection Dinner @ Saujana Resort

Jacob's Creek Reeves Point Chardonnay + chilling at Saujana Resort = Bliss.

There's a trend that's taking over wine makers by storm - going rogue and breaking all the rules with new grape varieties, wacky names, edgy copy-writing and eye-catching label designs.

Sweet bitch. Fat Bastard. Bulls Blood. Gnarly Head. Fish Eye. Hocus Pocus. Bitch. Frog's Piss. Elephant on a Tightrope. No, I'm not making up rude words - these are ACTUAL wine brand names.

Post Event Report: Tiger Bites Street Food Festival aka #MyTiger Bites Finale

For 2 months, Tiger ran a #MyTigerBites campaign that encourages foodies to create a street food trail across Malaysia with the promise of exciting prizes and a grand prize of an all-expense paid trip to Taiwan for two.

New: Gyukingu Japanese BBQ New Outlet @ Sri Hartamas (Feat. Wine Pairing Dinner)

Spurred on by the success of their first outlet at Kota Damansara, Gyukingu has ventured on to open their second one - at the super happening hub of Sri Hartamas.

Gyukingu specialises in Japanese BBQ or yakiniku. While not an uncommon concept locally, what sets them apart from the noise is their focus on premium cuts of meat.

I've been to the Kota Damansara outlet before and was quite wow-ed by it. I have Japan-crazy friends (who makes annual/bi-annual trips to Japan) who claim that this is one of the better yakikinus available in Malaysia and the price while steep, is fair for its quality. All I know is this - it made an impression and I knew another trip was due some day soon.

So it was a very nice surprise when a bunch of us were kindly invited by the team from Cleansui (who are Gyukingu's official water filter system providers) to commemorate the opening of new outlet with a yakiniku wine pairing event. YIPPEE!

Experience: Eight Gourmets Gala's Monthly Wine Tasting Feat. Canaletto & Carpineto Italian Wines

Was invited to check out one of Eight Gourmet Gala's (EGG) wine dinner sessions recently.

L-R: Carpineto dogajolo bianco igt, Canaletto pinot grigio, Carpineto dogajolo rosso igt, Carpineto chianti classico docg, Carpineto brunello di montalcino docg

Whisky Live Singapore 2015: Everything you need to know.

The annual Whisky Live Singapore is back!

Organised by La Maison du Whisky (who also organises Whisky Live Paris, said to be the biggest Whisky and Spirit show in Europe), this is likely the biggest annual whisky event in Asia.

Oddly enough, most of you reading this blog are from Singapore. So I've taken the trouble to compile all the information you'll need to know about this event for your easy reference. You're welcome. :)

Who should go:
Anyone and everyone who (legally can and) has the slightest interest in whisky and/or spirits.

What's included in the ticket:
1) Being able to sample an insane number of whiskies (whiskeys) and spirits:

• Over 20 whisky brands from A to T (there's no U-Z brand names lol). Featuring distilleries from east to west, south to north, craft to commercial brands. 
• Over 40 spirit labels - from whites, browns and everything in between.
• Totaling close to (what is claimed to be) about 500 expressions 

Details: www.whiskylive.sg/whisky-live-singapore/exhibitors

2) Cocktail sampling from 9 popular bars in Singapore:  28 HongKong Street, L’Aiglon, Tippling Club, Sugarhall, The Library, Anti:dote, Spiffy Dapper, FOC and Longplay.

3) ... paired with food samplings by Burnt Ends, Meat Smith, FOC, El Mero Mero and Sorrel.

4) Access to view the very special Collectors Room which showcases bottlings from closed distilleries, limited editions  and old vintages (which collectors and whisky geeks may salivate over).  Though, tasting them is a separate fee.

Getting there & back:
8-10 hours at a spirits event? Driving is not even an option. The organisers behind Whisky Live have made special arrangements so that you can imbibe responsibly and without having to worry about how you'll get home.

Free shuttle buses:
From Harbourfront MRT to and from Capella event space, specially arranged for Whisky Live.
First shuttle: 30 mins. before event opening
Last shuttle: 30 mins. after end of event
Frequency: Every 15mins.
The shuttle service is accessible at Harbourfront MRT Exit D.

Uber:
SGD20 off first ride with Uber with the code WHISKYLIVESG

SMRT Taxi: 

7-seater taxis provided from the hotel at SGD50 with additional SGD12 for en-route stops. Rides within Sentosa / Vivo City are SGD13.

Masterclasses:
Held by the respective brand representatives, these 1 hour sessions usually involve an intimate presentation session followed by a tasting of the feature product(s).

Participating brands/spirits are:
The Aberlour, Nikka Coffey, the world of rum (by Luca Gargano, owner of Velier rums and renowned rum expert), Glenfiddich, The Dalmore, The Balvenie, Kavalan, GlenDronach, Highland Park.

Priced at SGD35 each on top of the event tickets, I believe some of these classes are already fully booked as spaces are limited. Details: www.whiskylive.sg/events/masterclasses.

Other event info:
Venue:
Capella Singapore, 1 The Knolls, Sentosa Island, Singapore 098297

Event hours:
Saturday, 28 November: 2-10pm (last entrance 9pm)
Sunday, 29 November: 11am-9pm (last entrance 8pm)

Buy tickets:
Pass from SGD95 up to a package promo with hotel stay at SGD990.

Online:  www.sistic.com.sg/events/whisky1115

Offline: For those in Singapore, you can also purchase the tickets at La Maison du Whisky (80 Mohamed Sultan Rd., Singapore 239013).

More Info:
http://www.whiskylive.sg/
https://www.facebook.com/events/692056207593670

I'll be there on Saturday and am counting down the days.
Say hi! :)

Experience: Shucked Oyster Masterclass @ The Gardens, Midvalley

I just recently learnt how to truly enjoy oysters.

I thought being someone who loves eating oysters just meant stuffing my face with (m)any raw oyster at buffets.... and then hoping not to have a stomachache later. But with this masterclass, I realise it's more to it than just being a good value for money item at an all-you-can-eat.

I can't imagine how one simple shelled thing can look, taste and smell so different from the other, but it can! My eyes and taste buds are now suddenly opened to a whole new world -  tasting oysters is very much like tasting whisky, or wine.

Tragheanna Bay, Ireland (RM30*): Very fishy. Irish Premium, Ireland (RM37*): Very pleasant, salty.
Dutch Creuses, Holland (RM37*): Easy, smooth subtle sea taste.

In fact like whisky or wine, everything about its environment can affect an oyster's character - the location, the temperature, the water. Even the tasting process itself is very much like tasting whisky. Let me explain:

1. To properly taste whisky - one shouldn't add any water, ice or mixer into it. To taste oyster, one shouldn't add any condiment to it (lemon or tabasco) and just savour it raw, as it is, brine and all.

2. Before tasting it, you should take a good whiff at it - as both oyster and whisky has its own distinct scent, depending on where they originate from.

Sydney Rock, Australia (Price unavailable): Upfront soft, ends and stays with iodine - it's like an islay whisky!
Jersey Rock, UK (RM46*): Sweet! West Mersea, UK (RM38*): Clean flavour.

3.  Let your whole mouth savour it - your tongue is segmented into different flavour segments. To fully appreciate what you're tasting, you'll need to coat your entire mouth with it.

4. Savour it slowly - not gulp it down. Otherwise, how are you going to know what it really tastes like, right?

5. Like whisky, wine or any other alcohol, there is also a nose, body and finish to oysters. I believe this is the same for every food stuff but today we're talking oyster. :P

Tasmanian Prime, Australia (RM38*): Salty! Coffin Bay, Australia (RM37*): Easy upfront, ends with the sea. Cloudy Bay, NZ (RM45*) - Very creamy & sweet (same place as the wine!).

Rule #1 was broken with me though. This noob can't take a full strength oyster because it's just too much of the sea, so with everything I tasted I had a drop of lemon and tabasco - sorry oysters!

So as I was saying, I learnt to truly enjoy oysters in the form of a Masterclass hosted by Shucked at the recent KL Oyster Festival.  For this session, we were given 12 oysters to try and pair with champagne, stout and cider.

You might like to know that the people behind Shucked (Southern Rock Seafood is theirs too) are responsible for bringing in fresh flown seafood for not only themselves, but for a host of other restaurants and bars too.

Loch Ryan, UK (RM56*): Very meaty texture, the zinc finish HITS you. Gallagher Special, Ireland (RM60*): Most expensive): Juicy sweet with an iodone end. Fin De Claire, France (RM45*): Distinct bronze end, very odd for me.

Like my whisky, I don't like the strong flavoured oysters. My preference is inclined towards the more subtle, sweet ones which aren't fishy or have a very pronounced ending. They would be the Irish Premium, Dutch Creuses, West Mersea, Jersey Rock, Coffin Bay, Cloudy Bay & Gallagher Special.

I find that champagne brings out the metallic taste of the oyster, which I didn't like. Maybe that's the point, and why people always seem to have oyster with champagne, but it's definitely not for me. I actually prefer oysters with Guinness or cider. With the Guinness, it becomes creamier. The cider's acidity helps offset the "fishiness" of the raw oyster. I also like white wine with it which brings out the sweetness of both (which I had on a separate occasion).

Lots of canapes and booze to accompany the lovely fresh oysters.

Now that KL Oyster Festival is done and dusted, Shucked will still hold regular Oyster Masterclasses at RM230 per pax (with free flow wine and beer) or RM160 without the booze.

These upcoming 90 minute sessions will have Josh Green, the resident Oyster expert (and owner of Shucked),  to talk you through your oyster tasting journey featuring 6 oysters, a glass of welcome champagne and lots of seafood canape in between to fill your tummy.

Here is Josh, showing us how shucking is done - it's not easy, you could lose a finger!

They still have available slots for:
Thursday, 19 November, 7:30pm
Thursday, 3 December,  7:30pm
Thursday, 17 Dececember, 7:30pm 

By the way, oyster masterclasses are also available for private booking for special events.

For more or to book: shuckedgarden@gmail.com or SMS 0129177613 (spaces are limited).

Get updated on their activities here:
www.facebook.com/ShuckedOysterBars
www.shuckedoysterbars.com

*quoted prices are for 3 pieces.

Experience: Kampachi Sake Tasting & Appreciating Session

Kampachi probably holds the most number of junmai sake labels than any other Japanese restaurants in our country.

But what the heck is a junmai?

A table setting fit for a noble!

Insta Weekly: Gyukingu's new outlet - #CocktailTrailKL - Crackhouse Comedy Club - #MyTigerBites Finale - NewMan's #Cpa2015

Hoo boy. We've just come into the second week of November and it already feels like the end of it. Expecting a mad rush of parties and events towards the end of 2015 (to meet sales targets or to use up the allocated A&P budget I suspect, hehe). Here are 5 to start with:

Gyukingu Japanese BBQ's New Outlet + Wine Pairing 

Congratulations on the opening of the second outlet in Hartamas (just next to Old Town Coffee)!

Insta Weekly: 44 Bar has moved - KL Oysters Festival - Mortlach launch - Heineken Sundown Party - The Good Batch - Cocktails of 2 weeks -

I know, I know I've been tardy last month. Got too caught up with some crazy offline commitments. But after this week, things will go back to normal again. This I can promise all 5 of you. Without further ceremony:

44 bar has moved!

44 Bar said goodbye The Row @ Jalan Doraisamy and said hello to Dr. Inc @ Bangsar.

Until December 2015, check them out at their new location for your American craft spirits, bespoked gin tonic happy hour sessions and bottle-aged cocktails (truly special stuff) fix. There might be more stuff coming once they have properly settled down - if there is, I'll definitely let you on, on it.

New: Villa Danieli's (of Sheraton Imperial KL) Wine Dating

(Gift away at end of post!)

Last month, we were invited to experience Villa Danieli's new monthly event especially created for wine lovers and learners alike, playfully nicknamed "Wine Dating".

Worry not. It's not what you think it is.

Launch: Glenglassaugh Highland Single Malt Whisky

Glenglassaugh is relatively unheard of in Malaysia. In fact, it didn't even properly show up in the whisky geeks' community radar up until the BenRiach distillery (also owns Glendronach) bought it over in 2013.

Drink ALL the Glenglassaugh!

However, you might be surprised to know that the distillery is actually 140 years old. Dating back to 1875, it claims to be one of Scotland's oldest distilleries.

Event: Guinness Anchor Berhad's (GAB) Oktoberfest 2015

It's that time of the year to imbibe more beer!

Doesn't matter if it's a Bavarian celebration because we are all international citizens of the world brought closer together by global trade and the internet! Is it any surprise that GAB is down with this? Of course not!

From left, Tai See Wai (Head of Trade Marketing), Bruce Dallas (Marketing Director), Hans Essaadi (Managing Director), Thum Chee Yuen (Sales Director) and Shereen Teh (Trade Marketing Manager) from Guinness Anchor Berhad at the launch of this year’s Oktoberfest celebration. (Image: GAB)

Insta Weekly: Kirin Beer Garden - GAB Oktoberfest 2015 - Free Whisky @ The Bar - Happy 3rd Birthday A&L

1. Kirin Ichiban Beer Pop Up Bar from 1 Oct to 10 Oct at @ Solaris, Publika.

I've mentioned this quite a few times on my FB, instagram and have even blogged about it already, haha. So why haven't you check it out with your friends and gotten hold of your own mini "slurpee" machine already? Hehe.

Event: Kirin Ichiban Beer Garden @ Solaris, Publika

A few of us were invited for a media preview of Kirin's little pop up beer garden in The Square, Solaris Publika.

Welcome to the Ichiban Bar (Image: Kirin)

Launch: Monkey Shoulder Blended Malt Scotch Whisky in Malaysia

Monkey Shoulder has officially arrived in Malaysia, YEAY!

Selamat datang Monkey Shoulder!

....but boo, because I wanted to keep it all to myself :(

Launch: Nikka Coffey Series in Malaysia

If you're into whisky, I'm pretty sure you're aware about (and contribute to) the hype on the sudden and terrible shortage of Japanese aged whiskies.

Nikka has been in the limelight quite recently for this reason too. Hearts were broken as selected Taketsuru, Yoichi and Miyagikyo expressions were phased out (and prices increased by a gazillion percent). While these are stuff of legend, what really set Nikka apart from the rest of the clutter (for me at least) is not their aged single malts (because everyone and their grandmother makes single malts), but their NAS blended and grains.

If you follow me at all, you'll know that I've professed my love for the Nikka From the Barrel, Taketsuru 12 and Nikka Coffey Grain.

Pavilion KL's #JourneyOfTaste & L'Officiel Launch - Guinness Malaysia is 50 - Imperial by Zouk

Not much updates from me last week as I was called away to "balik kampung" on a family obligation... Also - that haze man. It's getting terrible by the day isn't it? My eyes are already stinging, my nose is full of gunk and I'm getting constant headaches from it already. :/ Please take care of yourselves, drink plenty of water, take the medications you need to take and if you must stay outdoors, mask on ya! 

1. L'Officiel Launch & Pavilion KL's #JourneyOfTaste 

Was at Pavilion KL for the launch of the L'officiel magazine in Malaysia. Supposedly the oldest one around, this 94 year old fashion luxury magazine from Paris has finally made its way to Malaysia and will feature localised contents. I'm not the most fashionable person, but the invite was not wasted on me because I sure know how to enjoy a good party, especially one which has free flow sparkling wines and cocktails made with Absolut vodka and Martell (from Pernod Ricard). More about the magazine:  www.lofficielmalaysia.com and www.facebook.com/lofficielmalaysia

Insta Weekly : Happy 58 Years old, Malaysia - Keep Your Peels - Arran Whisky Fling - Junior @ #tikitakeover44 - Taps' Better Beer Festival

Long post ahead! So no need for a filler introduction! Just go go go!

1. Jungle Bird for Merdeka #58

I've made the Jungle Bird quite a few times already just to practice. Practice practice practice makes perfect! If you're a true blue Malaysian  then this is one cocktail you should learn to make (and perhaps an Old Fashioned) to impress guests or a date, because if there are only 2 things that we are all unitedly proud of, it's our F(ood) and our B(everage).

Post-event Report: 44 Bar & Taps Beer Bar Presents Beer Bourbon Bacon!

10 August 2015 was the Beer Bourbon Bacon event jointly brought to us by 44 Bar and Taps Beer Bar, held at Tap's Mont Kiara branch.

First up - HOW FREAKING COOL IS IT THAT TWO AWESOME BARS GOT TOGETHER TO HOST AN EVENT?

Sorry about the caps, but this kind of collaboration hardly ever happens in this market, if ever. If you can name me 3 - you win liao loh! But as far as I can remember, ZILCH.  But I digress, as usual.

Anyway, using extensive research methods (Googling), I deduced that this event is inspired by annual festivals of the same name held all over America. Imagine a giant pesta with loads of craft beers, bourbons and all kinds of food with pork.

If you were thinking - Ya right, no way an event where you need to pay RM88 would draw any crowd, it's sooooo expensive. Well, I hate to say this but you're wrong from the sheer fact that Taps Mont Kiara was maximum packed (which is unusual for a Sunday afternoon) with locals and mat sallehs alike. Even the floor upstairs was opened and the seats were filled up!

So what went down that day? Read on!

Insta Weekly: Maruhi Sakaba - The Great Beer Bar - #MyTigerBites - 44 Bar Promos - Neroteca Brunch - DIY Old Fashioned

Last weekend, a good friend proposed that I should consider migrating from blogspot to wordpress, because it's more flexible and the layout allows me to come up with a very sleek, magazine-like feel.

He showed me a test site, which I really like. But I'm not sure if I have the time/energy/intelligence to toggle around with the coding. Wordpress, while is infinitely more moudable than Blogger, requires quite a bit of HTML knowledge to mess around with. I find myself not having enough time to even update this blog more than once a week (which I should because I have quite a few feature posts in the back burner argh!).

But I know that with Wordpress, readers would enjoy my blog more simply because it will look better, plus there are even more awesome, cooler usable widgets that comes with it. Oh man. How do I account for the opportunity cost of time vs traffic?

Let me mull over it for a bit more. I'm a really slow thinker. Meanwhile, here, the weekly update which I make myself to commit to (at least!):

1. Maruhi Sakaba - an Iazakaya that doesn't break the bank.