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The Malaysian Insider :: Food

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Dom Pérignon releases ‘dark jewel’ of its bubbly offerings Posted: 01 Feb 2013 10:31 PM PST Dom Pérignon Rosé 2002. — Afp pic PARIS, Feb 2 — Dom Pérignon has released a bottle of pink bubbly, vintage 2002 that they describe as "the dark jewel" of the champagne house for being at once dark, rich, airy and mineral.  Launched in London and Istanbul this week, the Dom Pérignon Rosé 2002 is a blend of Pinot Noir and Chardonnay and was aged for 10 years on the lees. In a sign of its highly anticipated release, leading fine wine merchant Bordeaux Index told The Drinks Business that its entire British allocation — valued at £500,000 (about RM2.4 million) — sold out in under an hour.  Moët Hennessy gave Bordeaux Index the largest UK allocation of the DP Rosé 2002.  At the London launch this week held at the Leighton House, Dom Pérignon chef de cave Richard Geoffroy described the rosé as a champagne characterized by "duality" and "tension." "The wine is at the same time bold, dark, rich, ripe, airy, mineral, sensuous, precise and powerful, with hints of smoke and black cherry and a sappy crystalline note."  Meanwhile, the industry is experiencing a growing rise in the sales of pink wine and bubbly, while winemakers are also playing with pink Pinot Grigio, pink Prosecco and pink Moscato, notes The Drinks Business.  Other champagne houses to add rosé to their range include Veuve Clicquot and Bollinger. The Dom Pérignon Rosé 2002 retails for £340. — Afp-Relaxnews

Dinners at Living Food Bistro: More sophisticated, just as healthy Posted: 01 Feb 2013 08:54 PM PST Chef Ashley Yiin will take charge of dinners at Living Food Bistro. – Pictures by Choo Choy May KUALA LUMPUR, Feb 2 — Fans of Living Food Bistro & Cafe  who do not work downtown have long lamented the fact that the bistro does not do dinners.  That meant Saturday was the only time they could head to the bistro for Chef Emily Chak's creative cuisine. Starting late last month though, Living Food now serves dinner three times a week: Thursdays, Fridays and Saturdays.  It gets even better... dinner has a whole different menu! I was there at the first dinner service and the first thing I noticed was how the bright and cheerful bistro had been somehow transformed with tablecloths, softer lighting and different music. Amazing.  I decided we had to try all the specials except the Living Platter, an old favourite, which we have had several times before. Living Food's take on the traditional Yee Sang... refreshing and yummy.. First, a shot of orange and lavender enzyme the get the digestion. This was followed by green and black marinated olives, and a sweet and perky pineapple and tomato salsa.  As it is the Chinese New Year season, the bistro is offering Yee Sang. Chef Emily's take on this traditional dish is amazing: pink pomelo, white kelp noodles, spiral carrot, cucumber and zucchini, crushed almonds and dehydrated flax zucchini crackers to provide the crunch.  There was organic jade perch ceviche (the fish just lightly poached in hot oil) and the sauce was a blend of mandarin orange juice and perilla oil which tastes like sesame, but a little stronger.  The dish had fresh flavours, lots of crunch from the vegetables and the crispy crackers which we ate separately (they tasted so good!) and the whole thing is raw except for the little bit of hot oil.  It's a healthy and delicious take on a traditional dish that is usually too sweet and unhealthy (from the fried dough added for crunch).  Next up was the Smoked Cauliflower Soup. Chef Emily and her daughter Ashley Yiin dreamed up the idea of smoking cauliflower with a delicious result.  "We use black Ceylon tea to smoke the vegetable, then cooked it with chestnuts," said Ashley who will now be in charge of dinners at the bistro.  It gave a great smoky lift to the silky smooth soup, which also had a welcoming tinge of tartness from sun-dried tomatoes.  All set for dinner... a transformation. Chef Ashley, 21, has just completed a two-year course in culinary arts at Taylor's College but she has been helping at the café — owned by her parents — for months now. The Canadian chef, who had been working there with her mother, left and she took over. "Now it's automatic; my hands move like I'm driving."  While Ashley learned how to start and run a restaurant in college, she is totally immersed in the cooking part of it now. What is more, she is making dishes that feature living food. "It's something new, something people have never heard of. It's healthy and so satisfying for me. It's exciting to try the different types of ingredients and food preparation methods.  "In raw food cuisine, you try to recreate what people normally eat but do it in a healthy way that is delicious." A case in point is the salty caramel dessert which tastes like caramel, but there is no sugar in it.  "We came across a recipe where they used macadamia and other nuts and dates. We changed it because it was too nutty, added dried apples and other things to it and now it tastes like caramel."  There are many examples of this in the bistro, from the Sarawak laksa to the cheesecake. "We create what people crave for but with a living aspect to it," explained Ashley.  Fisherman's Trove... it's like a seafood buffet. Our next dish was the Fisherman's Trove which turned out to be a seafood buffet of sorts: the organic jade perch had hot oil with ginger poured over it. This barely cooked the fish and it retained its fresh firmness. The fish is rolled around carrot sticks... absolutely delicious.  The prawns were cooked in a hot Oolong tea infusion, and finished with a sauce of pumpkin and a nutty butter. The scallops also did a little time in a Lapsang Suchong tea.  We had a choice of a side dish with the Fisherman's Trove, and we took the Truffle Zucchini. We delighted in the oomph of truffle oil drizzled over the ribbons of sweet zucchini.  A cross section of the Posh Burger... perfect for carnivores. There is also something on the menu for carnivores: the Posh Burger. This is a freshly-made lamb burger, all 150 grammes of it. Pure juicy yumminess. It comes with pea shoots tossed in a nutty dressing and sliced tomatoes, plus the meat patty is topped with some Brie and chopped almonds.  Dessert was a panna cotta with strawberry coulis; smooth, wobbly and delicious. A perfect ending.  "I'm inspired by my mum. She does things naturally. When we were young, my sisters and I would do a baking day every weekend. We practised a lot," said Ashley.  She is planning on returning to school after working for a year. Her mum and her have been looking at some institutes in the US that do living food, but in a different area.  Ashley, however, would love to go to Paris where a certain Japanese dessert chef has impressed her with his precise way of doing things. "I feel like being his apprentice," she added.  For now, she is focusing her creativity on making dinners at Living Food. There will be different specials every week, while the main menu will change every month. Dinner is from 6.30pm to 10.30pm from Thursday to Saturday.  The Smoked Cauliflower Soup is RM15, Fisherman's Trove RM78, Yee Sang RM68 and Posh Burger RM35. All the food can be shared, even the soup.  Living Food Bistro-Café  is located at G-04 Ground floor, Menara Tan & Tan, 207 Jalan Tun Razak, Kuala Lumpur. Tel: 03-2181 2778.

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