ECHO IN THE NIGHT VOL. 3 FEATURING ASIA WINE CELLAR & SUSHI HIBIKI (鮨ひびき) @ SHOPPES AT FOUR SEASONS PLACE KL
Following the successful swift launch of monthly
series Echo
In The Night Vol. 1 and Echo
In The Night Vol. 2 , featuring exclusive collaboration with Fisherman
Japan and No
Black Tie respectively, it is only natural to resume the momentum
with the third sequel installed at Sushi
Hibiki!
The unparallel wine degustation is back again by
popular demand for more sensuous, jazzy tunes, which harmoniously coalesces
with delicate Japanese morsel and of course, with wine pairing as well.
This time round, Echo In The Night Vol.3 will
commence slightly differently by doing things less contemporary way, whereby The Executive Sushi Chef Makoto Saito Sam (Founder & Owner of Sushi
Hibiki) has
specifically chosen deluxe wine from the refined region of Burgundy and
Champagne to match its delineated culinary art of sushi and thence, the
crossover between Sushi
Hibiki and Master of Wine (MW) candidate
Marcus Lai from Asia Wine Cellar
in this third series.
Sushi
Hibiki x Asia Wine Cellar
Echo In
The Night Vol. 3
~ Omakase
x French Wine ~
Wine is already in his veins way before his passion
become more apparent after his varsities days and subsequently during his
profession in healthcare line previously before pursuing the wine business. Marcus
Lai who hails from Penang, is the Managing
Partner at Asia Wine Cellar, which he sets up to focus deeper into
specializing fine and rare wines and spirits after gaining essential wine
trading gist from his maiden wine auction house established in Singapore for
the Asian market antecedently. Asia Wine
Cellar is a fine wine importer and distributor based in Singapore, focusing
on top tier fine wines from France, including but not limited to Champagne,
Burgundy, and Bordeaux.
A gleeful soul of a zealous wine sommelier, Marcus is also
a judge at the Decanter Asia Wine Awards
2018 who aims to focus in this luxury vino segment on niche wines with the
best provenance in order to navigate the world of food and wine pairing definedly.
Marcus has traveled to numerous wine regions and is currently studying the Master of Wine programme. He is also a
member of the La Confrérie des Chevaliers
du Tastevin & Confrérie du Sabre d’Or and is serving for both the roles
as Maitre de Vinothecaire.
Throughout this recherché
wine pairing, guests are treated to delightful blend of exquisite vintage and
non-vintage Champagnes, such as the best quality Chardonnay from Le Mesnil Grand Cru in Champagne and Pinot Noir from Burgundy. The lineup kicks
off with the number one rated entry Champagne in 2018 by Decanter, which is the
Andrè Jacquart Vertus Premier Cru Blanc
de Blancs, besides other highly sought-after top quality Champagnes and
Burgundian wines.
MENU
****************************************************************************
Champagne André
Jacquart Vertus ler Cru Blanc de Blancs, NV
CANAPÉ APPETIZER
Vinaigrette Japanese
Oyster
(Japanese Oyster
marinated in olive oil and Japanese vinegar)
Tomato Ohitashi
(Japanese tomato
marinated in dashi, kelp and bonito flakes)
Fried Manganji
Togarashi
***************************************************************************
Domaine Francois
Gaunoux Meursault ‘Le Clos de Tavaux’ 2015
Hamaguri Clear Soup
Huge breed of
Japanese mollusk that goes by the name as Oriental Clam that is salubriously
cooked in flavourful clam stock and wine.
Caviar Hand Roll
One of the treasured
hors d'oeuvre of salted sturgeon roe which perfectly complements the seaweed
taste with slight notes of brininess but remained bright to the palate.
***************************************************************************
Champagne André
Jacquart Le Mesnil Grand Cru Blanc de Blancs, NV
Fugu Sashimi
SUSHI
Sumi Ika
Hotate with Homemade
Lemon Cream
(Scallop)
Kuruma Ebi
*********************************************************************************
Champagne André
Jacquart Le Mesnil Grand Cru Blanc de Blancs, “Brut Nature”, NV
Shirako, Uni and
Renkon Tempura
(Cod Treasure, Sea
Urchin and Lotus Root)
Chewy and creamy cod
sperm that is lightly deep fried and coasted with a thin layer of tempura to
retain its juiciness, accompanied with premium lotus root which is usually 6
times higher in price compare to the normal one.
Ginzake
Japanese Salmon
This is not your
usual Japanese salmon but outstandingly priced selection which is of three
times more expansive than the usual range, due to the fact that these fishes
are only bred in small quantity under stringent farm environment in order to
ensure its top notch quality than those commercially mass produced.
Chutoro
Sawara
***************************************************************************
Domaine Francois
Gaunoux Volnay ‘Clos des Chenes’ ler Cru, 2015
Buro Teriyaki with
Red Wine
As opposed to its
customary way which uses rice wine or sake, Chef Saito-san gives the heritage
recipe a refreshing twist with some glaze made of red wine drizzled on the
grilled yellow tail fish, before drizzled with some Yuzu morsels and uniquely-
Japanese pepper. To be honest, these little black pearls hit your tongue with
some surprises of citrusy notes; very much far away than what you may have thought
of going to be hot spicy. But instead, it greets you with a faint sour plum
nuance that comes with mild numbness aftertaste.
SUSHI
Zuke
Anago with Sweet Red
Wine Soy Sauce
Wagyu Beef
DESSERT
BY LEGECI PASTRY
White chocolate
cheese with strawberry, matcha almond crumbs and dark chocolate with
brandy-infused cherry
The serene evening was
filled with camaraderie from the table of epicureans who relish in the night of
Champagne and Burgundian wines discovery with delicate pairing of Chef Saito distinctive
élan of moreish dishes as light chatters and laughter were heard subtly
permeating throughout the warm space.
Sushi
Hibiki 鮨ひびき opens everyday except on Monday
and also in case there is any public holiday in Japan. Therefore, it’s best to
check with the restaurant earlier for reservation beforehand prior to your
visit to avoid any disappointment.
Sushi Hibiki
Location: Lot B1-04(A),
Basement 1 Shoppes at Four Seasons Place KL No 145, Jalan Ampang 50450 Kuala
Lumpur
Contact: +603 2391 9008
Facebook: https://www.facebook.com/hibiki.my/
Website: https://sushihibiki.com/
Asia Wine Cellar
Contact: +65 90627163
✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿
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✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿*゚¨゚✎・✿.。✿*゚¨゚✎・ ✿.。.:* *.:。✿
This is wonderful and mu pleasure to read a valuable post like this. Also I enjoyed the process of food preparing.hotel is serving this kind of food services also. Cheers!
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