Catch-up session with the gang

These days, the world just got smaller without borders anymore. You could be at one place in the morning and another by noon and fly over to another destination for the evening. In fact the saying goes of having breakfast at A then late lunch at B before proceeding to C for dinner could actually happen all thanks to the convenience of air travels and globalisation. So the world is really small.

A few weeks ago, we had a gathering of different people from different part of the globe. Malaysians who have been residing in Hong Kong for years, or Shanghainese who calls Singapore her home or a Japanese couple whom traveled endlessly I don't really know where their homes are.

Ellen who enjoys her wines as much as her travels :))))

Madame herself who's half Korean half Japanese but really a globe trotter. I can't recall how many languages she speaks. MW Maho plays golf from beautiful Provence to Nordic Sweden and then back to hot humid Malaysia before flying off to Tokyo to check on her houses. But she doesn't reside there.



Again, Chef Takashi was in his top form again - creating NEW dishes and some of his iconic signature dishes too. I really don't know how he does it, by keeping tab of a database of recipes vs his clients....wat the clients had and their comments + tasting notes. So 80% of the time we'll have new dishes. It's not helping that we are there at least 4 times a month, he must be scratching his head.


This one was special....MW Maho alwiz managed to surprise us with her "Surprises" it's always not what it seems....I know she's wicked. Being a MW - Master of Wines, she has all the access and knowledges to procure stunning wines and basically all the good stuffs which were unheard of. Let's keep it that way to keep the prices down.


A guest brought this beautiful 1982 bordeaux. Considered to be a young label though the history dated from 1725. It was once split into 2 families through generations of inheritance before being re-united again. Again due to globalisation and commercialisation, it is no longer own by the same family. These days, it's hard to find companies being own by the same family after so many generations of savoir faire.


Cote Rotie from the beautiful Rhone Valley :)))
brought back memories of our trip there 6 months ago.

I know, we are really blessed with all these experiences.
of amazing friends, good health, beautiful journeys that we brushed through everyday :)))) Whichever way it is, you yourself gotta make it happen. Agree?

Fat plump japanese rice, served with lobster and a special secret sauce. Being Asian, I need my carbs. hehehehehe.

None of us are really sweets person, so dessert is usually simple and refreshing.

Look at all the contended and happy faces :))) Hahahaha But most of all, everyone was still feasting on the wines at the end of the meal. I look forward to our next catch-up, which is errr...tonite? hehehehehe.

Sneak Peek - The Kitchen

consider this the sneak peek of JS's wet kitchen
with his stainless steel SMEG 6 burner hobs that comes with not one but 2 ovens
I can't remember if the hood is SMEG or Fischer & Paykel
*Monkey is too short to see*

a nice IKEA stainless steel shelves which I got it at a steal :P during sale
and all the stainless steel cabinets

nice? :))))

Monkey designed this kitchen with JS's revisions and approval of coz
since it's his KITCHEN!!!!!
it was almost like a 3 year business plan proposal coz he has got super high can die standard!!!!

JS wanted an Industrial Kitchen and I was like -.-
this is a HOME not RESTAURANT

Industrial kitchen alwiz feels very cold
so the design has to be Semi-Industrial to at least makes it homely and yet meets his requirement of an industrial kitchen
and most of all functionality...
wet kitchen is not for show but for usage...it's meant for u to thrash it, to dirty it...and to cook yummy food with love :))))))

so it wasn't easy doing the design board considering all the measurements, odd corners, choosing the right tiles from colors to quality.
oh yea...we hacked this whole place and u won't wanna see the original :P
the original wet kitchen was so dull and boring...even great food will turn unappetizing

kekekekekekeke

for the past 2 days, Monkey had been so busy...
peeling stickers off all the new pots and pans and other utensils

*till my nails broke :((((*
washing and cleaning all the new things

merchandising it properly according to JS's standard.

yes even pots and pans have to merchandise :P
*it comes with experience fr merchandising different products in life throughout my career*

JS was also very busy
playing with his new IMAC
changing wall papers for like dunno how many times for his new IMAC

connecting the IMAC to the internet
installing softwares on his spanking new IMAC

disturbing Monkey sheepishly when he dunno how to change the wall papers
JS: "errr...sorry to kacau...how do i......"
Monkey who was busy filling spices meticulously into the spice jar had to.......haiizzz....>:(

My face was literally -_- and grumble grumble grumble

JS then busy staring and looking at his walk-in wine chillers
merchandising his 1st batch of 48 bottles of wine T_T

rubbing and scrubbing all his stainless steel parts with a special oil to make it glossy and stain-free
not even a single finger print

Monkey: "Why is it call STAINLESS steel when there's alwiz stain on it????"
JS: "Ok I will go and ask the inventor."

the Liebherr Fridge is also in stainless steel
so u can imagine all the work involved in cleaning them
ARGHHHHHH 

I m so gonna follow Veeny & Dinos advise....just use Baby Oil and lace the top layer with it!!!!!!!!

and finally when he's done with the Stain-able stainless steel stuffs,
Monkey gave him more work
"go and dry the towels in the washing machine"
JS's jaw dropped
 

"wat??? u never dry clothes before????"
JS: "NOOOO I was a very good boy and helped my mother last time."
"That was last time...now go!!!!"
JS grumbled grumbled grumbled

and Monkey continued to peel more labels on all the new plates
GAWD I AM SO DONE PEELING LABELS!!!!!!

JS was also very busy taking pics.... :P
otherwise u and me have got no pics to see....kekekekkekekee

the other wine chiller which consisted of all the Gajas T_T
new stocks fr Alcoholic Anonymous ST
and 2 pieces of Amedei chocolates...
yes never store your chocolates in the fridge...it gets too hard
so wine chiller the best!!!!!! say bout 12 degrees....
*fridge is bout 4 degrees*

Monkey at the dry kitchen on the spanking new KARTELL stools
busy working again...
u can see the Artemide Castore Suspensione lights....so cute right? :))))
it was my object of desire a few months back

anyway back to work...Monkey was busy assembling a TOILET BOWL BRUSH
yes I make a good assemblyman
can assemble anything just gimme the damn thing
from shelving to drawers to smaller goods
kekekkekekekeke

despite all my complaints, of coz JS was so helpful in doin wat a man needs to do
the heavy duty and stuffs beyond my height!!!!! kekekekkee
more scrubbing in the kitchen :P

and lastly laze on the couch with his iPad

Thank you BABY!!!!!!!!!! 

and then Monkey treated him to a yummy dinner at Kuriya, BSC
hehehehhehehehe
FYI, this is one of the only part of the house which is ready coz to JS it's the most important part of a home

I.M.So.Tired.&. Exhausted. Today
zzzZZZZzzzzzzzzzzz

Gaja......By Appointment Only.

We walked slowly thru the main street of Barbaresco (only one street called Via Torino!) and admiring the amazing view of the vineyards wih the Tanaro river snaking lazily below and Swiss Alps in the distant and the Matterhorn just barely visible.

As we stood before the south facing slopes of St Lawrence(Sori San Lorenzo) which is one of the 3 single vineyards owned by Gaja in Barbaresco and world renowned(see earlier posting on Ristorante Cracco Peck and you will understand why!!)......one begins to appreciate the concept of "terroir" in winemakers vocab.

At a plot size of only 3.6 hectares, this southerly facing slopes amongst the abundantly east-west oriented slopes in this commune is the most priced as it gets the most sunlight which is much needed by the nebbiolo grapes for sugar to develop which is essential for fermentation.

On arriving at the main entrance of nos 36, Via Torino, Monkey went up to the intercom and request for permission to enter.

......the big doors slide open with a loud rumbling noise and the place suddenly transformed into a big courtyard....we walked into the office and was greeted with the familiar "buonjorno" and asked to wait for our tour of the winery.

Waiting room at Gaja.

This are gems man!!

If the bottles were empty....it will still be collector's item!

Our guide was the charming and knowledgeable Allesandra(Alex) and definitely qualify as an ambassadress of Gaja. After the formalities, we started the tour.....first stop was the press where the nebbiolo grapes start their journey to becoming what is to be the queen of wines in Italy....yes, the grapes harvested are brought to this very place to be gently pressed and vinified into great wines of DOCG Barbaresco. We were offcourse not allow to watch the vinification process.......trade secret lar!!

We then went thru a series of stairs and narrow corridors and soon caught a whiff of the familiar oaky nose and we knew we have reach the very heart of Gaja's winery.....The cellar! There were loads of new french oak barrels containing this precious liquid stacked up neatly and systematically.

Barbaresco wines are aged in these barriques, anytime from 1 to 2 years.

A bit more about Gaja....The winery produces about 30,000 cases of wine in total every year from their 100 hectares of 32 plots of vineyards in Piedmonte (basically Barbaresco and Barolo).....that's rare stuff hence the exclusivity and price.

note....some of this vintages are older than us man!!

By now we have actually crossed under Via Torino(tunnel) and continued our journey up to the castle thru Gaja's private art gallery and eventually to what we have been waiting for.......the wine tasting session.

The tasting room in the castle was done up with style and taste for savoring these fine wines....ambient tempreture was right......perfect lighting....nebbiolo Riedel glasses were used..... that's just perfect.

In front of us were 4 glasses. We were served 4 different Gaja wines from 4 different parts of Piedmonte including the infamous Darmagi (in Italian it means "what a shame"!) which is a cabernet and merlot blend and definitely not traditional as no other grapes(except nebbiolo) are "allow" to be planted in Barbaresco but Angelo Gaja defied that.....he is the man!!

My pick was the Barbaresco 2004 and Sperss 99(barolo) with the familiar leathery and tar nose. Barbaresco gets more maritime influence compare to Barolo hence the nebbiolo grapes ripens faster than their counterparts in Barolo. Coupled with different soil type, geology, topography, weather, etc(ie, Terroir), you get a different tasting wine although its made from the same grapes.

Gaja's style of wine making has changed considerably compared to the older days. Their wines are now more approachable and drinkable at a young age yet traditional but with a nod towards modern.

After the wine tasting, sadly we knew it was time to end our tour of Gaja. Alex presented us with a book "The vines of San Lorenzo" by Edward Steinberg and how appropraite it was. The perfect reading material.....and the perfect winery tour.....and together that set the context for all the amazing bottles of Gaja that we were to open for the rest of our holiday in Italy.

Monkey outside Gaja's castle.

As we weaved down the hilly road away from Barbaresco in the fading light, JS held monkey's hand and both took a last glance at the slowly disappearing tower's silhouette in the distant.....then we turned and smilingly acknowledged each other and without saying a word we knew exactly what each other was thinking.....yes, we will be back soon!

This post is dedicated to all the wine kakis out there and especially chef Lino Sauro who made this tour of Gaja possible.

Visiting Gaja

Monkey is eppy eppy today
coz we are visiting GAJA winery
*pronounced as Gai-ah*

founded in 1859 by Giovani Gaja
managed by 4 generations of the Gaja family
it is the most sought after and most prestigious wine label across Italy
and the whole world of coz...

many thanks to Chef Lino Sauro for organising
and we are getting a personalised wine tour by the owner
*nyek nyek nyek*
**hiak hiak hiak**

hehehehhehe
sooooo EPPY!!!!!