TATSU JAPANESE CUISINE,
Intercontinental Kuala Lumpur,
165, Jalan Ampang,
Tel: 03-2782 6000/03-2782 6398
Business hours: 11.30am-2.30pm (lunch)
and 6.30pm-10.30pm (dinner), daily.
THE taste and food presentation, ambience, tableware and service are among elements that make upscale dining an experience worth remembering.
Tatsu Japanese Cuisine in Intercontinental Kuala Lumpur impressed diners with such an experience when it presented a five-course degustation dinner with Champagne connoisseur Thibault Renald.
Renald who spoke on Ayala’s wine cultivation and culture said 700,000 bottles were produced annually and 40% were sold in France while the rest were exported to United Kingdom, United States, Japan and Italy.
“From the very beginning, Champagne Ayala experienced remarkable growth, particularly in the UK which is its main export market.
“Ayala has always been a small, independent family business.
“It was founded by Edmond De Ayala in 1860 and rose to its golden era in the 1920s, producing over a million bottles, annually,” said Renald.
To get a taste of Ayala’s flavours, the pink hued Ayala Rose Majeur with strawberry and raspberry notes hit it off as the first drink of the evening.
Although it was light on the palate, the 50% Chardonnay in the blend gave it a fresh appeal.
Before moving on to dinner, a selection of home baked breads with truffle butter, Provencale herb butter, Champagne orange butter was a peek into more exciting dishes to look forward to.
The bright and luminous Ayala Blanc de Blancs 2008 with its floral and citrusy notes was dynamic and fresh and went well with Hokkaido scallops carpaccio with bloody mary sorbet, pickled onion, yuzu dressing and herb salad as the appetiser.
The dish, placed in a teardrop shaped ice cocoon, was presented with dry ice for that dramatic effect.
Comfort food is what the Roma Tomato Soup with Alaskan King Crab Croquette, and herb oil can be described as.
This flavourful soup was complemented with the pale gold Ayala Blanc de Blanc 2002, a floral and citrus Chardonnay.
There were two main dishes served, an inspiration from the land and sea.
For the sea option, the Charcoal Grilled Miso Cod With Vanilla Bean Mash, nameko, braised fennel, aoto chilli, dutch carrot Champagne emulsion and afilla cress was accompanied by the bright and intense Ayala Perle d’Ayala 2005.
The Chermoula duck breast with spiced lentils, gruyere endive, roasted beet, yellow squash, eryngii mushrooms and orange duck jus was the land inspired dish.
This was paired with clear and bright Ayala Perle d’Ayala 2002 which unveiled great complexity in each sip.
All good meals come with sweet endings and the deconstructed hazelnuts guanaja, banana passion, manjari truffle, and opalys soil was served with Berneroy VSOP Calvados.
This is the writer’s personal observation and not an endorsement by StarMetro.