JS cooked Chinese

Viola looked so stunned here. Coz Monkey has the tendency to do such frightening candid shoots, jumping outta nowhere :P

Last Friday, we hosted dinner at home....and instead of the usual modern european fare...this particularly group of friends requested CHINESE!!!!

JS went GAH!!!
chinese theme????

JS: "Monkey, wat shall we cook?"
Monkey: "U mean wat shall YOU cook?"

JS -_-"
Monkey: "Haiya...easy lar...just cook watever u cooked for me for dinner...the usual fares..."
JS: "Are u sure? U think our discerning high standard friends can accept the usual fares????"


and we started off with a really discerning intense Imperial Stock with grand cru fish maw and scallop....hahahahahaha....

it was the first course and sure did left an even more intense memory in everyone's mine for it was the fish of the nite!!!!! JS prepared the imperial stock a few days earlier, double-boiling it for god knows how many hours....with kilos of ingredients...leaving only precisely 8 bowls of soup. He then threw away his kilos of ingredients which consisted of meat, scallop, mushrooms and more meat with collagen...namely the wings the feet etc. HAHAHAHAHAHA

as everyone was smacking their lips licking their soup spoon....all eyes turned to the hostess for another bowl....Monkey had to declare: "Sorry only one bowl each!!!!"
there was a sigh of disappointment.....

File pic taken from a few months ago - Fish Maw soup
One huge bowl to myself....with the highest quality fish maw....look at its gelatine!!!

hahahhaaha I know...I'm a lucky bastard...don't be jealous.
This is like my usual fares :P for dinner at home.

Our guests are really well behaved ones...hahahhaha
they sat through the entire nite for dinner until 1.30am!!!! But most of all they finished everything!! That's a compliment to the chef :)))

"Don't bring anything!!! I'm warning u all!!! no food ok!!!"
and all of them bring stunning wines and champagnes instead :)))))))))))))
sweet!!!!!


2nd course was the awesome Har Ji Meen
noodle was smuggled in from Hong Kong last week, made with Langoustine oil which JS procured from a wholesaler who only sells to Hotels and Restaurants. They have been wondering where is this restaurant that JS's been cooking at.....hahahahahaha.

Sometimes when raw ingredients and wines were being delivered by supplier they were lost...They will drive up and down the private road....past the hotel and resort and still can't make up the address. Finally they had to call JS and enquire where is this "restaurant"

JS: "Who said it's a restaurant!!! it's a home!!! send my damn fresh produce to me now!!!"
Delivery: "Oh soli Boss!!! I was wondering which restaurant was this."


anyway back to the Har Ji Meen
very very so so so damn yummy!!!!!
simple but the taste profile was pretty complex.

our in-house sommelier for the evening Dr. Epicurean paired it so well with Corton Charlemagne
He could already imagined the taste profile before eating them

a week leading to the dinner, the Men were busy preparing the wines. Dr. Epicurean was interviewing JS on the elements and types of ingredients with some description of taste profile, so he could prepare wines that pair well.

Oh my gawd...I tell u...all the preparation made sense. I've never had chinese food with wines this good. So so so so yummy. The umaminess lingered in my mouth.

MW Maho was so eager and asking wat's for the next course? Hahahahahahaha. I think this is such a beautiful pic of you....so please don't spank me.

Earlier, Mean Xer was asking if she could help out *well since she's a professional chef* or at least she could prepare something to bring. No...nothing.... was the answer to her

Mean Xer: "Hey dude, so what's the theme for dinner?"
Monkey: "Haiya...very simple only la...drink soup eat rice."

Mean Xer O.O
"Are u sure?"
Monkey: "Yes.....the usual fares...don't worry...just come in ur shorts and shirt, chill and relax mate!!!"


Ta-Da!!!!!! out came a claypot of rice
All eyes were on it!!!!!


with a separate plate of lap mei served on its side
the whiff of the waxed meat was so pungent....think my hair was infused with it....
not just any waxed meat...but only the best from Yung Kee, Hong Kong.


and paired so well with a La Tache 1986
okie Burgundy fanatics, please don't kill us....it's not that we are snobs or wat...but surprisingly it paired so so so so well. Thank you Viola & Victor for this bottle of wine :))))))

We shall award the Sommelier badge to Dr. Epicurean!!!!
*clap clap clap clap clap*


MW Maho had been traveling/living all around the world and stationed at Hong Kong for many years as well....she stressed that this was the best waxed meat rice she ever had!!!! U sure???? I had better, next time we go Hong Kong together ok? :)))))))

again compliments to the Chef in Pink shirt and apron....JS was pretty happy with the results and taste, though according to him, it can be improved and more adjustments to be made. After all it's his first chinese cook out!!! :))))))))))

Oh well, as usual I'll be his guinea pig till he perfected his dishes. I don't mind actually....


ALL GONE!!!!!!
I only had one small portion!!! where did it all gone to? Who's stomach it entered into???


Dr. Epicurean: "Mine!!!"
this is wat I call...honesty hahahahahhaa


simple fried brocollini
the guests whacked every morsels of it including those that doesn't take vegetables.

"OMG...this is so good....wat did he put inside???" the guests asked
Monkey: "I dunno.....errrr this is like my usual simple fried vege for dinner....taste the same though...nothing special."

soon the guests found out there were sake, shio koji and lots of passion innit......hahahahaha
hello ppl it's just fried vege!!!


Happy guests with a reflection of a Eppy host snapping more candid shots
while poor JS cooking alone in the kitchen.

yes he's a control freak, he managed everything from sourcing ingredients to slicing the garlic, to cooking. With no extra help at all....we don't have a maid......and yes...he cleaned *smiled sheepishly*...I was so drunk that nite I didn't touch the stemwares and dinnerwares. Didn't wanna break any of it. >.<

I know...I'm a horrible housemate...I admit that...and for that I promised to clean next time OK?



Okie...there's some diversion here....it's not really chinese....but this dish was requested by Dr. Epicurean and JS can't say no.

despite its beautiful pink, JS wasn't happy with the results. It's the first time he's using this cut of wagyu....it's leaner and less marbling...oh well there's alwiz a first time, so stick to wat u used best.
:)))))))))))) nevertheless, all were gone and not a single piece was left on this platter


Homemade Roast Pork was especially made for Viola and Victor coz they don't take beef. Served with Vosne Romanee Cros Parantoux!!!!! Thank you to Papa Bear Seiichi and MW Maho for this bottle :)))) beautiful!!!
wuahahahahahhaa yes I know!!! I'm a lucky gal.....
For the guests that evening it was the food...but for me it's the wines!!!!!!


Victor and Monkey, he's wearing MW Maho's funky spectacles.

Both Victor and Viola are siblings....my security guard gave them a tough time by not letting them into the property because I did not register the name of their driver!!!!

Victor who was already late had to inform my securities: "Of coz his name is not there!!! he's the driver and he's not invited for dinner."
LOL!!!!!!!!!!!!!

Yes my guards have been harassing most of my guests....and silly me I wrote one of the car plate wrongly and my guard refused entry to them. So So so sorry. But it's better to be safe than never.

okie this isn't chinese either...coz JS didn't know how to make dumplings nor mochi
:P
so instead, he made chocolate fondant which he learned fr french Chef Nicolas Joanny.
If u want the recipe, u can get it from my earlier entry *here*
it's idiot proof!!! esp if Monkey can make it, so can u :))))))

ooooozzzzzeeeeeeeeee...................
so so yummmssss
Victor had to ask for 2nd helping but he's shy...

Victor: "How long does it take to bake it?"
JS: "only 6 minutes...."
Victor: "Oh wow....I'm so sorry but I would really like to have a 2nd one."

u should have seen how happy JS was...he dashed into the kitchen right away to prepare and bake a SINGLE chocolat fondant for Victor. Eh eh eh u didn't ask the rest of us whether we wanted a second helping or not???

okie all these weren't chinese either.....we failed in running a chinese themed dinner
some fresh berries, homemade chocolate macarons and freshly baked lemon madeleine.


Mean Xer must had been tipsy, she was conducting me like her hobbit in Philharmonic. I was definitely tipsy coz the piece was horrible....missed so many notes and keys..I even forgotten wat did I played for her.
pffftttt :P

What a stunning and special line up......
I don't think we'll ever have another chance like this to drink up all these wines.

Thank you our friends....for celebrating JS & Monkey's 7th anniversary.
It was sure a smashing way to do it :))))))))
Toast to our friendship and many more great wines to come
:))))))))))))))))

Wine Dinner Series: April Fool's Italian Dinner

When the email got in.....all the Wine Kakis skipped the menu listing and went down straight to the wine lists....Wat would be served on that evening....it's all Italian!!!

It's an Italian nite baby!!!!
we have a wide range of 50's, 60's and 70's from private collection. Alcoholic Anonymous ST sure knows where to source for all these....


So where can you do an Italian Wine Dinner if not at an Italian restaurant...so u see KL is pretty limited. There isn't many Italian restaurant around. Anyhow I find that most Italian restaurants in this region served localised italian cuisine. Not really the authentic Italiano cucina that we enjoyed in Italy.

Say for example Spaghetti Bolognese.......oh please.......this is definitely not Italian.
There's a place called Bologna in Italy and their specialty is Bolognese sauce which is a meat ragu sauce cooked over a period of time with such complexity and taste. Then this sauce cooked with such passion is usually served with flat based pasta....usually tagliatelle.

So where the hell did Spaghetti Bolognese came from?
I have no idea...but definitely invented outside of Italy....and please do not order this dish in Italy......Rest assured u'll be smacked on the face with a pan. U asked for it!!!


I lurve toasty bread....haven't been making bread for a few years now. Prollie time to re-ignite this passion of mine....But first I need to find space in my chiller to keep and continue to feed my bread starter. It's like keeping pets u know? U just gotta feed it every few days.

Famous Boulangerie around the world have bread starter passed down from generation to generation that gives the bakery distinctive taste and texture. Oh Gross~~~~

our April Fool's dinner menu
Where's the pasta??????


Soon all the guests arrived at the destination.
This room is good, it has got its own private balcony for us to smoke
hehehehehehehehe

We had this starter of Tuscanian Crostini, with a secret topping.....we were made to guess wat was it....everyone listed down the ingredients and was only finally revealed wat was inside.

At the end of the dinner when all food was served and all wines were tasted, Dr. Epicurean the person WHO CHOSE the MENU!!!!! unveiled its topping.

I almost ran to his chair and haul him down. I felt like punching him.....
He made me ate Cow's TESTICLES and BRAINS!!!!!!
but I didn't do it....instead I bitched about it the whole nite on the table. He was just laughing at me politely.
YOU.MADE.ME.EAT.COWS.TESTICLES
I'll remember it for the rest of my life. -_-


Mulberry Shan and Dr. Epicurean
Pls remember that face....if u see him, u know how he tortured me by secretly making all of us eat weird things like this.

Chilled Calf tongue
This was OK...texture would be much enjoyable if it's not cut this thin


Prince C and I-Ching
Prince C:"Aiyayayaya cow's tongue ah~~~~~"




Left to Right: Dr. JS...oh yes another JS but this one is a Dr.....MW Maho and Papa Bear Seiichi
I guess most doctors are epicurean huh?

Papa Bear Seiichi has got the best seat with the best view
:))))))))))
he left a bit of wines fr each bottle to do re-sampling after leaving them to breathe again...

these are such old wines....sometimes they need a lil bit of time....sometimes u just need to down them quickly before they die off.

Calf sweetbread done croquette style with deep fried artichokes
I am not a fan of sweetbread....it's considered as a delicacy worldwide. And mind u this is definitely not a bread. I had my first sweetbread back in Milan and didn't like it so I don't think I'll have much thought for this one.....

So Wat's Sweetbread??? it's thymus of animals, u know the on the neck...The other part that's used as sweetbread is pancreas....so I don't know if we had the pancreas or the thymus that nite...

ohhhh at this juncture I am sensed this dinner is not my thing with organs served at every course. Why didn't I check the menu first before RSVP for this dinner T_T

To redeem itself, the wines were interesting. More aged Barolo from the 50's
it's more than 50 years ago and still so drinkable. So Italian wines can really age over time. Hence most of our italian wines in the region of 80's are not ready to be drunk. Not to mention Spanish...the 70's are not ready yet. Ohhhh.....that's why I prefer French wines....hahahahaha

a beautiful saffron infused risotto which was cooked accordingly to the Milanese style. A good risotto must be al dente with that soft crunch in the middle of the grain. A dollop of a rich Bone Marrow, just a small dollop but enough to go around bcoz bone marrows are so so so darn rich. 

oh so sinful.
this was the only dish I really ATE.

moving on to late 60's and 70's we had Brunello do Montalcino by Biondi Santi
Biondi Santi passed away peacefully on 8th April 2013, a week after this dinner. On the same date, this very same gang gathered again for another Italian wine dinner series which Monkey skipped. After Monkey had this one, she just said thanks but no thanks.....no more Italian for me. I just didn't wanna waste money attending wine dinners that I don't enjoy....until.....until I found out the 2nd Italian wine dinner was held at Cilantro.

Monkey raised her palm faced the ceiling....WHY?!?!?!??!?!!?
organiser Alcoholic Anonymous ST...WHY???? next time u must tell me!!! I would have switched....I WAS FREE on 8th April!!!!

and it was even more meaningful to toast to the winemaker on the very same day. So here at this moment as I am bloggin...I raised my glass and toast to Mr. Santi for all the great wines u've made.

Veal Tripe cooked Roman style.....

Dear Chef, if you were wondering the plate which was returned to your kitchen untouched, it was MINE. Yes it was mine because the smell was awful. Life is too short for bad food, if I am gonna put calories into my body, it better be worth it. Sorry, I just couldn't take it.

I was pretty frustrated at this juncture because this dinner is definitely not for me. It made me enjoyed my wines lesser :((((( Enuff said....

MW Maho agrees with Monkey
Life is too short.
YA!!!! too short!!!!

Selection of cheeses from Italy with simple condiments

I've forgotten wat was this called...
pls blame it on the offal served that nite.....it has the effects of wiping out my memories.


a delicate dessert of some sort of cakes.....

Menu was approved by Dr. Epicurean -_-"
guess he had enuff of me drilling about this dinner over and over again.

Wines line up

Alcoholic Anonymous ST was enquiring when am I gonna blog about this dinner...Monkey was -_-"
"Need to meh??? I don't blog about food that I don't like....u should have notice by now?"
Alcoholic Anonymous ST: "Well u can just skip the food and post pics of the wines!!!!"

so this post is for YOU by your request
:P

overall we had:
Brunello di Montalcino by Biondi Santi - 1969, 1970, 1980
Barollo by Cappelano - 1950, 1954, 1957, 1962
Barolo by F.Rinaldi - 1968
and a Barolo Selezione by Rinaldi as well - 1970



the food served that nite was off its usual menu, I guess iL Lido has got decent food from its usual standard menu.
il Lido Restaurant
Lot 183, Jalan Mayang,
(off Jalan Yap Kwan Seng)
50450 Kuala Lumpur.

Tel: 603 2161 2291
www.il-lido.com.my