MHB Digital and The Macallan at Burnin’ Pit’s 1st Anniversary Party

[Event]

 

We recently headed over to Burnin’ Pit in Desa Sri Hartamas for their first year anniversary on 5 July 2019. The Burnin’ Pit is the first of its kind in Malaysia and is a pork-free (the outlet does serves alcohol though) restaurant and bar which features low and slow cooked meats lovingly cooked for up to 12 hours.

Popular dishes include their tender slow-cooked Wagyu or Aussie beef brisket, beef ribs, and pulled lamb among other American favourites, as well as a local twist on “Jerk Chicken” with their version of Percik Chicken!

The casual dining establishment spans two floors of a corner lot in bustling Desa Sri Hartamas, Kuala Lumpur, with a balcony on the first floor that’s great for watching the world go by. The ground floor is the low table dining area where you have a view of the chefs in action, while the first floor is the bar area with high-tables which is more conducive for socialising with your friends over some drinks. There is also a live band performance on certain evenings.

 

The ground floor features an open design with lots of glass and an environment that is both welcoming and comfortable

Congratulations to the Burnin’ Pit! Here’s to many more anniversaries to come!
The live band kept us entertained with some classic and current pop numbers
We had a great catch-up over some Macallan single malt Scotch whisky and delicious smoked meats.
Good friends, great conversations, premium Scotch whisky, delicious smoked meats, and a nice ambiance – now that’s a wonderful evening indeed!

 

The delicious and tender smoked meats went exceptionally well with The Macallan single malt whisky which are made with exceptional oak casks that are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan.

The Macallan was founded in 1824 in the heart of Speyside, and was one of the first distilleries in Scotland to be legally licensed, and today is one of the world’s leading single malt whiskies.  The Macallan draws on influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional Scottish methods and craftsmanship.

Two years ago, I had the opportunity to meet and chat with Nick Savage, Master Distiller of The Macallan (which you can read here – https://timchew.net/2017/11/28/an-evening-with-nick-savage-master-distiller-of-the-macallan/) who explained that the process of creating Macallan whiskies was like creating a supercar, using only premium raw ingredients, combined with intricate skills and techniques, even sourcing quality sherry and oak casks to age the whiskies in, all to create the “Ferrari of Whiskies”. So the next time you enjoy a bottle of Macallan, remember that what you’re savouring is the culmination of superior quality and tremendous skills and experience.

For more info on The Macallan, head over to http://www.themacallan.com/

 

 

The Burnin’ Pit is located at:

24, Jalan 24/70A,

Desa Sri Hartamas,

50480 Kuala Lumpur,

Malaysia.

 

Telephone: 013-399 3920

Facebook: https://www.facebook.com/burninpit/

 

Thanks for having us!

 

Photo credits: Andy Kho Photography (http://andykho.com) for MHB Digital.

 

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Arena Bar TTDI’s First Anniversary Party Presented by The Macallan

[Event]

  

We were recently invited to Arena Bar TTDI’s 1st Anniversary Party on 5 April 2018 which was presented by The Macallan. The Macallan single malt whiskies are made with exceptional oak casks that are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan. Unmatched and peerless, it is perfect for a chilled night at home, drinks with friends at the bar, or a happening party in a club!

 

 

At the event, we enjoyed the Macallan Double Cask and Fine Oak variants which are part of the Trilogy (which you can read more about here – https://timchew.net/2016/10/08/toast-the-macallan-kuala-lumpur-2016/).

Our influencers enjoyed the Macallan Fine Oak which is a lighter style Macallan with the addition of American oak bourbon seasoned barrels which imparts aromas and flavours slightly drier and more oaky than the American oak sherry casks. As such, there are more pronounced aromas and flavours of citrus, vanilla, and coconut, coupled with the lighter colour and sweetness associated with American oak.

On the other hand, the Macallan Double Cask 12 Years Old is a single malt that tells a journey; a story that brings together two different worlds. Bringing new oak from America across the seas to Spain, the casks are crafted and seasoned with sherry before making its way back to their distillery in Scotland and left to mature for at least 12 years before harmoniously blending them with the very best sherry-seasoned European Oak Casks.

The Macallan Double Cask is beautifully balanced expression containing flavour profiles of the Macallan Fine Oak and Macallan Sherry Cask! It is creamy and oily on the palate (due to Macallan’s short stills) yet beautifully balanced with spice and oak to make you keep wanting to drink this to uncover more and more flavours! Not a hugely complex whisky but one that can be enjoyed and appreciated without the haughtiness that sometimes comes with older/ more pricey labels.

If you purchase a Macallan package in Arena Bar, it comes with a special presentation with the bottles delivered to you and displayed in a unique rotating case!

  

  

For more info on The Macallan, head over to https://www.themacallan.com/

 

Arena Bar TTDI is located at:

R1, Level 13, Menara Ken TTDI,

Jalan Helmi Burhanuddin,

Taman Tun Dr. Ismail,

60000 Kuala Lumpur, Malaysia.

 

Telephone: +60 11-2324 7279

Facebook: https://www.facebook.com/Arenabarttdi/

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Malaysia’s Hottest Bloggers’ 5th Anniversary Party

[Special Event]

 

Malaysia’s Hottest Bloggers celebrated our 6th anniversary with a get-together at 8 Gourmets Gala (EGG) in Pinacle Sunway in an event which was supported by Estee Lauder, Sally Hansen, Cotton On, AD Time, Carlsberg Malaysia and EGG. EGG is a unique open concept dining experience consisting of eight (8) different eateries and bars under one roof – Caffeinees (homegrown cafe), Hook & Cook (marketplace – inspired western seafood restaurant), Malt Berry Apes (wine cellar and whiskey bar), Yi (Gourmet Kitchen), Hakka Crab (premium hawker delights), Chiyo Sushi (authentic Japanese cuisine), Nibbles (soup, salad and sandwich bar) and Confessions of Lady Laura (dessert haven).

 

Many thanks to our various sponsors – Estee Lauder, Sally Hansen, Cotton On, AD Time, Carlsberg Malaysia and EGG

Refreshing Somersby Cider and Kronenbourg 1664 Blanc to go with the delicious high-tea spread provided by EGG

 

 

When Estée Lauder first launched their Night Repair in 1982, they were the first cosmetic company to use a pharmacy-inspired brown bottle to reinforce the product’s serious skin care sentiment. The iconic “little brown bottle” with the apothecary dropper would go on to become a staple in many women’s cosmetics cabinets all around the world.

The original Night Repair formula was the first serum ever created, and the first skincare product to use Hyaluronic Acid. Everything about the original Night Repair formula was unique – the texture, the formula, the technology – and remains so to this very day

The new Advanced Night Repair Synchronized Recovery Complex II formula has 25+ patents and patents-pending worldwide, making it so revolutionary, it is patented until 2021.

Today, the Estee Lauder Advanced Night Repair (ANR) is one of the best-selling, best-performing products in Estée Lauder history, with ANR being Estée Lauder’s number one repair serum, with approximately 9 bottles of ANR are sold every minute.

For more info, head over to http://www.esteelauder.com.my/product/681/26959/product-catalog/skincare/advanced-night-repair/synchronized-recovery-complex-ii

 

 

The Sally Hansen “Royal Splendor” Miracle Gel™ Collection introduces three (3) new monarch-magnificent shades to the Miracle Gel™ lineup. Sally Hansen Miracle Gel™ will keep your manicure looking majestic with up to 14 days of colour and shine. The revolutionary, #1 zero light gel manicure system has seven (7) new hues in its “Royal Splendor” collection. 

The “Royal Splendor” collection features three new regal shades:

  • Regal Rosé Wine and dine — or let them eat cake — in a sparkling pale peony
  • Off with her Red! Hold court with this vibrant, true red
  • Prince Char-mint A refreshingly Versailles-worthy pale verdant hue

When applied over the Miracle Gel™ shades, the Miracle Gel™ Top Coat volumizes as it protects, making it more chip-resistant than regular nail polish. Once applied, this gel top coat provides a high-gloss finish and mirror shine – providing the look of a gel manicure at home, without the trip to a salon.

Miracle Gel’s two-step application is super-simple:

  1. First, apply two thin coats of Miracle Gel™ colour to clean, bare nails.
  2. Then, apply one coat of the Miracle Gel™ Top Coat.

Natural light cures the polish, yielding a manicure that resembles a UV / LED cured gel polish. It removes easily with regular nail polish remover.

The new Miracle Gel™ “Royal Splendor” shades comes with the Recommended Retail Price of RM36.90 and are available from December 2016 onwards at selected Watsons, Guardian, Sasa Malaysia, Caring and Parkson.

 

 

In 25 years, the Cotton On Group has grown to become Australia’s largest value fashion group, with seven brands in 18 countries across the world, driven by a team of over 20,000 passionate people, and growing.

Cotton On stores in Malaysia are located at:

Avenue K, Pavilion KL, The Curve, 1 Utama Shopping Centre, Paradigm Mall, Setia City Mall, 1Borneo Hypermall, Johor Premium Outlet, KLCC, Sunway Pyramid and Cheras Sentral.

For more info, head over to http://cottonon.com/MY/

 

 

AD Time presented each of our influencers with a beautiful and elegant Esprit timepiece which comes in rose gold, is made from stainless steel, and is water-resistant. The timepiece is versatile enough to match a variety of outfits – from smart casual to something a little more formal.

Esprit timepieces are distributed by AD Time and for more info, head over to http://www.adtime.com.my/ or https://www.instagram.com/adtimemy/

 

Photos shot by our official photographer and founding member Andy Kho (www.andykho.com)

Here’s to another great give years!

 

8 Gourmets Gala is located at:

Suite G-01, Ground Floor, Pinnacle Annexe,

Persiaran Lagoon, Bandar Sunway,

47500 Petaling Jaya, Selangor, Malaysia.

 

Website: http://www.8gourmetsgala.com/

Telephone: 017-948 8684

Facebook: https://www.facebook.com/8gourmetsgala/

Business Hours: Daily from 11.00am to 1.00am

 

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Nomi Tomo Sake Bar Review

[ADV]

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Malaysia’s Hottest Bloggers’ members Stephanie Lim, Kate Lee, Sharon Loh, as well as our official photographer Andy Kho and Managing Editor Tim Chew headed over to Nomi Tomo in Plaza Damansara recently to try out the new establishment’s wide range of sakes.

The sake drinking scene in Kuala Lumpur has changed with the addition of Nomi Tomo Sake Bar to the food and beverage scene in Damansara Heights. Finally, KL-ites and sake lovers have an avenue to enjoy various types of sakes, including some flavoured ones which the fairer sex finds pretty irresistible.

Nomi Tomo, which means “Drinking Buddies” in Japanese, was established in 2015 by four (4) drinking buddies turned partners who first met in Melbourne. However, back in Kuala Lumpur, they discovered that it was pretty difficult to find quality sake hence they decided to open their own sake bar and import in various brands of sake from Japan. Thus Nomi Tomo Sake Bar was born and it is Kuala Lumpur’s very first sake specialty bar, with wide range of sake and some food items to go along with it.

Nomi Tomo is located in Plaza Damansara in Damansara Heights, Kuala Lumpur and occupies two (2) shoplots on the upper floor of the row of shoplots near the Maybank branch. It stays true to the concept of a sake bar, and is an ideal venue for casual get-togethers, after-work drinks, or special occasions such as birthday/ anniversaries or even company events.

 

MHB's Kate Lee, Stephanie Lim and Sharon Loh

MHB’s Kate Lee, Stephanie Lim and Sharon Loh

The interior is dark and cosy

The interior is dark and cosy

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The various sakes available are displayed on the walls with the product info and price detailed beside it

The various sakes available are displayed on the walls with the product info and price detailed beside it

Take your time and browse through the large selection

Take your time and browse through the large selection

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Not a sake drinker? Nomi Tomo serves Japanese beers as well!

Not a sake drinker? Nomi Tomo serves Japanese beers as well!

Not forgetting Japanese whiskies such as Yamazaki

Not forgetting Japanese whiskies such as Yamazaki

Awaiting us at the table were various bottles of sake

Awaiting us at the table were various bottles of sake

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We were given an introduction to sake and its variants by the principal from Japan

We were given an introduction to sake and its variants by the principal from Japan

 

Sake has played a central role in Japanese life and culture for the past 2,000 years, and there are many different varieties of sake, which can be enjoyed either warm or chilled, depending on the season. Sake is a fermented beverage made primarily from rice. It is brewed using a microorganism called koji along with yeast. Sake’s alcohol content varies from 15% to 20%. It takes pristine water to make sake, and brewers take advantage of the various kinds of natural water available in Japan to make only the best. 

The oldest writings on Japanese sake can be found in some third-century annals of Chinese history. These records state that the Japanese have a “fondness for sake” and are “in the habit of gathering to drink sake when mourning the dead.” There are also several stories about sake, some mythical, noted in the historical records compiled by the eighth century Japanese imperial court. The Fudoki, an ancient record of provincial history during this era makes reference to sake brewed using mold and provides a unique glimpse into how sake made with rice and koji was once produced.

The tenth century law book entitled Engishiki details ancient sake-making methods used at a time when sake was produced mainly at the imperial court, either to be drunk by the emperor or for ceremonial use. Shinto shrines and Buddhist temples began brewing sake in the 12th to 15th centuries and it is from this period that the techniques for modern day sake brewing was born.

The Japanese sake brewers were so advanced that a pasteurization process dubbed hi-irewas was used in the sake making process long before Louis Pasteur was even born. During this process, pressed sake is heated to 64 degrees Celsius before being stored in containers. The heat kills any bacteria and halts all enzyme activity to bring out a more mature flavor in the sake.

Today, sake makers in different regions of Japan utilize their skills and assets to cultivate new varieties of sake rice and unique types of sake yeast to be used in fermenting sake for the modern era.

 

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These are the different types of sake as detailed by the Japan Sake and Shochu Makers Association.

Ginjo (吟醸)

Ginjo-shu is made with rice grains from which more than 40% of the outer layer has been removed by milling. Fermentation occurs at lower temperatures and takes longer. Distilled alcohol equivalent to up to 10% of the weight of the polished rice may be added.

It has a fruity fragrance, called ginjo-ka, with a light, that is low in acidity. “Light” does not simply mean “mild” or “diluted.” The sake should also have a smooth texture (mouth feel) and a good aftertaste.

The specific characteristics of ginjo-shu vary by brewer, with the more fragrant varieties designed to highlight ginjo-ka and others designed with more emphasis on flavor and less on ginjo-ka.

 

Daiginjo (大吟醸)

Daiginjo-shu is a form of ginjo-shu made with even more highly polished rice from which at least 50% of the outer layer of the grain has been removed. It has an even more refined taste and stronger ginjo-ka than ginjo-shu.

 

Junmai, Tokubetsu junmai (純米・特別純米)

Junmai-shu and tokubetsu junmai-shu are made only from rice, koji and water, highlighting the flavor of the rice and koji more than other varieties. There are no requirements regarding polishing ratio. Junmai-shu is typically high in acidity and umami, with relatively little sweetness.

 

Junmai ginjo (純米吟醸)

Because ginjo brewing techniques are used in making junmai ginjo-shu, the acidity and umami are toned down and there is a clear ginjo-ka.

 

Junmai daiginjo (純米大吟醸)

Junmai daiginjo-shu is regarded as the highest-grade sake. The best products in this class deliver a good blend of refined taste with acidity and umami.

 

Honjozo (本醸造)

In honjozo-shu, the emphasis is on flavor and there is little ginjo-ka or aging‐induced aroma. It has a reasonable level of acidity and umami and rather than asserting the aroma and taste of the sake itself, it helps to bring out the taste of food.

 

There are also other sake varieties are also distinguished by brewing method and to read more about them you can head over to the website – http://www.japansake.or.jp/sake/english/sake-basics/type.html

 

Now here’s a look at the numerous variants of sake that we had.

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Asahi Shizo

Dassai Junmai Daiginjo Migaki Niwari Sanbu

One of the top ranking sake in Japan. The fruity bouquet offers apple, peach and nashi pear. It’s both vivid and sensuous. The initial impression is that of the clean flavour with an aftertaste that combines the sweetness of fruit with a soft mellowness.Dassai “Ni-wari San-bun” junmai daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allos the brewers to create a sake like no other, a sake that is the pinacle of refined elegance, subtlety, and delicate flavors and aromas.

 

Dassai Junmai Daiginjou Migaki Sanwari Kyubu

The top notes are much similar to Dassai Junmai Ginjou 45% but as it strikes the tongue and the palate, layers of fragrances open up. Soft, Sweet scents of Cotton Candy, hints of Banana, Japanese Pears. The mid palate gives a crisp, clean, dry taste. Very smooth, clear and refined sake. Excellent harmony of flavour and scent. Short, clean finish. Excellent overall well balance.

 

Dassai Junmai Daiginjou

Light, balances, clean and easy drinking, this sake is a star. It’s wonderful for beginners to get into sake and fantastic for others to simply enjoy. There are wonderful fruits on the palate without coming off to sweet. Pours with a clear body iwth strong legs. Aroma is very nice. Quite sweet and fruity with peaches, strawberries, jasmine, ginger and orange blossoms. Taste is sweet, stone fruit, light ginger. Very low level of koji presence. Nice and thick body. Dry Velvety mouthfeel, A pretty awesome Daiginjo.

 

Dassai Happo Nigori Shu 360ML/720ML

Went into second fermentation process after bottling resulting to this dry Junmai Ginjou base sprakling “Nigori” sake. Very similar to Sparkling Wine, has a rich flavour of sake in the midplate, followed by the delicate, crisp taste and fruity scents of Junmai Ginjo. Very enjoyable, easy to drink and pair with various types of dishes. “Strong bouquet of muscat grapes leads you to expect a sweet desert wine, when in fact the flavour is a light refreshing sake. “(Celler Tracker).

 

Hamakawa Shoten

Bijoufu Junmai Daiginjo Shizukuhime

Elegant, lively floral aroma even more distinguished when drunk, Sweet entrance followed by good amount of umami and acidity. Clean and crisp dry aftertaste. Excellent to have with marinated dishes, vegetable salad with light sesame oil dressing or olive oil with a little bit of soy sauce mixed with mayonaise.

 

Bijoufu Junmai Daiginjou Hina

Best quality sake rice “Yamadanishiki” grown from the town of Tojo Cho, Hyogo Prefecture. It has 45% polished to obtain the Daiginjou Category. Well balakced character. The flavour offers an excellent balance of sweetness, acidity, richness and bitterness. A very pleasant, focused, rich finish with touches of nutty, chestnut scents in the background. A well rounded type of sake that one will keep on drinking.

 

Bijoufu Junmai Ginjo Junrei Tama

A wonderful type of Junmai Shu using Akebono Ric that is polished to 60%. It has a rich umami taste with an excellent balance of acidity and sweetness. Soft feeling with a pleasant, clean aroma in the background. Dry with a comforting kick in the middle. Ends up very smooth retaining its well balance flavour.

 

Bijoufu Tokubetsu Junmai

A wonderful type of Junmai Shu using Akebono Rice that is polished to 60%. It has a rich umami raste with an excellent balance of acidity and sweetness. Soft feel with a pleasant, clean aroma in the background. Dry mid-palae and ends up very smooth retaining its well balance flavor.

 

Bijoufu Tokubetsu Honjozo

A new style of Honjouzo sake from Bijoufu created specially for warming and to enjoy drinking it with food. Using Matsuyamami sake rice grown from Matsuyama area, polished to 60%, a standard only applied to a category of Ginjou. It has a pleasing moderate sweetness of the rice used when warmed with layers of floral, soft notes. Soft sweetness first hit the palate followed by a gentle fruits fragrance when serve chilled. Well balanced character and makes a perfect harmony with all types of dishes.

 

Bijoufu Ginjo Shuwa!

A dazzling, elegant type of Ginjou sparkling sake. Exremely refreshing with herby, fruity notes. Sweet taste for the first sip followed by crisp, clean aroma with dry midpalate. The finish is exceptionally clean. Very impressive type of sparkling sake for any type of celebration. Excellent for appertif.

 

Bijoufu Yuzu

Sake based Yuzu liquor made from Kouchi grown Yuzu fruit blended with honey. Extremely refreshing taste with the dominant fragrance of Yuzu. Low in alcohol and is ver y easy to drink. Best recommended to serve after meal or just  to have a simple drink. While relaxing, can be serve straight on the rocks mixed with warm water or with soda.

 

Bijoufu Yuzu Shuwa!

Very refreshing taste of Yuzu will greet one’s nose at the start. Followed by zesty, tangy, flavour. Clean, alluring fragrance of the fruits lingers even after you drink it. Very good balance of sweetness of honey and sourness of Yuzu accented by the light savory character of the Sake used. Very addictive one cannot stop by just one glass.

 

Bijoufu Ponkan

Juicy, high quality Ponkan fruits grown in Kochi Prefecture, the place that is famous for citrus fruits produce. Shochu base with honey. Fresh, pure ingredients with no preservatives. Best to recommend for health conscious and people on a diet. Low alcohol content and excellent to serve on the rocks, with crushed ice, can be mised with vanilla ice cream on the blender like smoothie! Perfect for parties!

 

Nakao Jozo

Seikyo Junmai Takehara

A well balanced flavour somewhat sweet in the middle but soon fades in the end. This sake has been an old favourite among sake drinkers. Goes along well with various kinds of dishes.

 

Seikyo Junmai Omachi

Bigger shinpaku or rice core “Omachi Rice” and a softer delicate texture requires technique and extra care when used for brewing. It takes greate care and once perfectly brewed, it results to a very very balanced, unique charactr type of sake. Seikyou Junmai Omachi is the outstanding result of this wonderful Sakamai with a soft taste on the first impression followed by dry mid palate that spreads out sending a good notes of soft floral fragrance. Leaves with a distinctive savory mineraly taste. Clean and crisp. Tasty palate with a good balance of acidity. Best to serve both very chilled or warm.

 

Seikyo Maboroshi Junmai Ginjo

This Junmaishu was made with lots of care. Using the special method of Kome Kouji making, it was processed paying attention to excellently combining it’s flavour and taste. The brewer used Hattanishiki Rice. It is light and fresh on the first stage, then it will gradually become stronger and a little vigorious in the middle. The tail doesn’t linger for a long time. A very tasty kind of sake which anyone will be going to like.

 

Seikyo Tokubetsu Honjozo Chokarakushi

This sake has a clear cut taste when served chilled, you could never notice it’s dryness when served warm. This sake is quite full but light in taste and is excellently goes with all types of food. Shinsenbon Rice that is originally from Hiroshima was used for brewing this sake. This rice is quite strong that it could stand the hot temperature of rice milling process. This pure quality of rice is very popular in Hiroshima.

Seikyo Junmai Sparkling

Soft fruity citrusy fragrance like grapefruits, orange peel, Japanese Pear on the first impression. Light refreshing, crisp, grainy, a bit dry in the midpalate. Very distinct umami that fades slowly after the first sip. Very elegant, good looking sake when served in a flute glass and very chilled. Refreshes one’s palate after having some rich food without overpowering the savoriness of the dishes.

 

Seikyo Maboroshi Daiginjo

Full body flavour. Has a prominent fragrant of apple because the yeast used to produce this sake is made from apple skin. Very easy to drink. The end taste doesn’t linger for a long time so it makes the drinkers want to drink for more.

 

Seikyo Maboroshi Junmai Daiginjo Black

Won the First Prize at the National Competition in 1948 and was the next three years selected for the Imperial New Year Celebration. Has been brewed since then in the same traditional way by hand. Uses the traditional “Apple Yeast” of the brewery. This unblended sake is the highest peak of the Nakao Sake Brwery. Received the golden medal in the category of Sake of the International Wine Challange in 2007. Is only sold in November each year.

 

Shindo Shuzoten

Gasanryuu Daiginjo Kisaragi

Total balanced in flavour and aroma. Excellent character. Gentle, setled nose. Soft mouthfeel with light umami in taste. Clear and fresh ending.

 

Gasanryuu Junmai Daiginjo Fukurodori Gokuzuki

Soft palate, brilliant, glorious fruit bouquet, hints of notes and lemon drops. Well rounded flavour with good balance of sweetness and umami. Distinctive ricey flavour. Crisp and very clean ending.

 

Gasanryuu Junmai Fuka

Made from Miyamanishiki Rice. Appealing, gorgeous notes of flower bouquet and green. Full body with prominent flavour. Fermented in a very low temperature. Best to serve either chilled, on the rocks or warm to 45 °C

 

Gasanryuu Honjozo Koka

 “Kouka” means “Flower Scent” in English. Has a very nice, lively aroma, elegant, fresh notes of flower boquet, well balanced flavour. International Wine Challenge 2010 winner for Honjouzo category.

 

Nomi Tomo also serves some food items to go along with the sake.

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There are various types of yakitori including:

Ribeye – RM15

Chicken Wings – RM9

Chicken Thigh – RM5

Pork Belly – RM7

Tiger Prawn – RM7

Bacon with enoki – RM6

Okra – RM5

Sirloin – RM13

 

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The potato salad (RM10.00) was a big hit among the girls which was surprising considering that it’s pretty much all carbs. Perhaps they were pretty hungry ha ha!

 

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Plain Salad with Goma Sauce (RM10.00) for girls who are watching their diets. The guys didn’t particularly take to this one.

 

There are also other dishes such as salads, donburi, chicken meatballs, and edamame to go along with your drinks. Although the menu isn’t very big, the food quality is good and well prepared. Enough to fill up your tummy prior to a drinking session or provide you something to much on while you’re having drinks.

Apart from sake, Nomi Tomo also serves Japanese whisky like Yamazaki, shochu and Japanese beers in case not all your friends are sake drinkers.

The sake introduction and appreciation session at Nomi Tomo really gave us a new perspective towards this drink. BTW Nomi Tomo is also an official importer of many of the sakes above so if you’d like to carry them at your establishment or restaurant you can contact them for more info.

 

Somehow we managed to finish all the sake!

Somehow we managed to finish all the sake!

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Many thanks to Nomi Tomo for hosting us!

Many thanks to Nomi Tomo for hosting us!

 

Nomi Tomo is located at:

3rd Floor, 2-2 & 4-2 Jalan Medan Setia 2,

Bukit Damansara,

50470 Kuala Lumpur,

Malaysia.

 

Telephone: 03-2011 2839

Website: http://nomi.com.my/

Facebook: https://www.facebook.com/pg/nomitomokl/

Instagram: https://www.instagram.com/nomitomokl/

Email: reservations@nomi.com.my

Operating Hours: 6.30pm to 2.00am from Mondays to Saturdays

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Glen Grant Launches the 12 Year Old and 18 Year Old Expressions in Malaysia

[Event]

 

MHB recently attended the launch of the Glen Grant 18 Year Old and Glen Grant 12 Year Old single malt whiskies with Glen Grant’s Master Distiller Dennis Malcolm (OBE) on 28 September 2016 at The Social in TREC, Kuala Lumpur.

Glen Grant’s story began in 1840, in Rothes, Speyside – one of Scotland’s renowned regions for whisky production; by brothers John and James Grant. Still produced in Rothes today, Glen Grant is currently the world’s number five top-selling single malt whisky (as claimed by Glen Grant) and holds a range of prestigious industry awards. The distiller practises a barley to bottle approach, whereby alongside milling and malting the barley on the premises, every drop is bottled on site too. Additionally, Glen Grant single malt Scotch whisky is made from the soft water of the Back Burn and the barley of Speyside.

The unique and smooth taste of Glen Grant whiskies are the result of the innovative tall slender stills and special purifiers that James ‘The Major’ Grant, son of founder James Grant, invented over a century ago. Still used to this day, this lasting legacy continues to distinguish the brand.

The latest premium expressions – the Glen Grant 18 Year Old and Glen Grant 12 Year Old single malt whiskies now join the existing range, which now in full includes The Major’s Reserve, 10 Year Old, 12 Year Old, 18 Year Old and a selection of limited edition bottles; each based on more than 175 years of passion and craftsmanship. The new 12 Year Old and 18 Year Old expressions each add their own unique flavour profiles to the current Glen Grant range, offering even more choice for consumers.

 

Glen Grant’s award winning Master Distiller, Dennis Malcolm, who has been with the distillery over 50 years led the tasting session. According to Dennis, who is the longest tenured Master Distiller still in service in Scotland, “We are delighted to launch our new range of aged products and unveil our brand new, contemporary logo and packaging. Glen Grant has made a significant investment in its production within the worldwide luxury whisky market to meet the increased consumer appetite for premium whisky with a rich background. We are extremely proud of our new look which perfectly represents the passion, craftsmanship and family heritage of Glen Grant, while staying true to our Scottish heritage. We are confident that through our unique quality and history, our new aged range of products will prove extremely popular with our consumers.”

 

Dennis has been recognized for his exceptional life’s work at the International Wine and Spirit Competition 2015, where he received the Outstanding Achievement in the Scotch Whisky Industry Award. He is also the recipient of Whisky Advocate’s 22nd Annual Lifetime achievement award. More recently, Dennis was recognized for his lifelong service to the Scotch whisky industry and was appointed the highly prestigious “Officer of the Most Excellent Order of the British Empire” (OBE) on the occasion of Queen Elizabeth II’s 2016 Birthday Honours. An OBE is a royal honour given to an individual for a major local role in an activity such as business, charity or the public sector.

The latest packaging features a new colour palette, which helps consumers to easily identify the different dram varieties. The 12 Year Old features a striking bronze label and casing, while the 18 Year Old is enclosed within a superior frosted-blue gift box with luxurious silver hues, reiterating its premium status.

The new Glen Grant logo, the Grant family monogram, is displayed proudly on the front of each bottle – with the letters ‘J’ ‘R’ and ‘G’ delicately intertwined in a timeless design. ‘J’ for James ‘The Major’ Grant and ‘R’ for his first wife Rose, reminding consumers of the deeply rooted family heritage of the brand.

With the launch of its new variants and new packaging, Glen Grant looks to affirm its place as a premium player within the single malt Scotch whisky category and appeal to a younger generation of whisky drinkers.

We got to try all four (4) expressions during the pairing dinner with a menu specially curated by The Social in TREC.

 

It was indeed a privilege to be up close and personal with such an experienced master distiller and we took the opportunity to ask about Glen Grant’s whisky making process as well as its flavour profiles and history

Glen Grant 10 years paired with Sesame prawn toast, smoked salmon blinis, Crab spring rolls

The 10 Year Old – Golden in colour, the 10 Year Old lingers in the mouth with a soft almond finish. For the last four years, the 10 Year Old has won the “Best Single Malt Scotch: 10 Years and Under” category award in Jim Murray’s Whisky Bible. In addition to this, in 2015 the 10 Year Old also took home the guide’s top honour for single malts by winning overall Single Malt of the Year (Multiple Casks).

Tasting notes

Colour: Bright gold

Aroma: Sweet pastry, pear drops with a hint of vanilla

Taste: Orchard fruit with rich malt notes

Finish: Long and complex

ABV: 40%

Glen Grant 12 years paired with Chicken herb sausage rolls, Dragon roll

The 12 Year Old – Glen Grant 12 Year Old is a remarkable single malt Scotch whisky. With a bright, golden colour and pleasant aromas of orchard fruit, almond and citrus, this exceptional whisky delights the palate with exquisite and delicate notes of apple pie crust and caramel, finishing with lingering fruit and subtle hints of spice.  The 12 Year Old was recently awarded the IWSC GOLD 2016, Single Malt Scotch Whisky, Speyside, 12-13 Years Old.

Tasting notes

Colour: Bright Gold

Aroma: Honey, pear and apple with hints of almond and citrus

Taste: Apple pie crust, caramel and vanilla

Finish: Lingering fruit with subtle hints of spice

ABV: 43%

Glen Grant 18 years paired with Mini wagyu beef burgers

The 18 Year Old – The rarest in the collection is the new Glen Grant 18 Year Old. This unrivalled single malt Scotch whisky matures for at least 18 years in the highest quality, handpicked oak casts, which creates a radiant golden colour and seductive floral and oaky aroma. Deeply layered and complex, this rich and vibrant whisky delivers beautifully intricate flavours of malted caramel, vanilla, and raisins and lingers with a long, sweet and pleasantly spicy finish.

Tasting notes

Colour: Bright Gold

Aroma: Rich and floral with oaky overtones and hints of baking spices

Taste: Malty caramel, delicate, dried raisins and vanilla

Finish: Long, sweet with hints of nuts and spice

ABV: 43%

Glen Grant Major’s Reserve paired with Creme-grant Brûlée

The Major’s Reserve – inspired by James ‘The Major’ Grant, grandson of the founder, is the lightest of the Glen Grant range. It is an easy drinking single malt Scotch whisky which is creamy and fruity on the palate with a slightly dry, nutty finish.

Tasting notes

Colour: Light golden colour

Aroma: Soft, slightly dry with a delicate apple note

Taste: Fresh, creamy with hints of vanilla and apple

Finish: Medium dry with a touch of hazelnut

ABV: 40%

 

Good conversations flowed as freely as the whisky after dinner!

 

The Glen Grant whiskies are officially distributed by Drinks Connexion in Malaysia, and are now currently available at selected entertainment outlets and retailers in Malaysia. For retail enquiries or bulk order, contact Amanda Quar at amanda.quar@drinksconnexion.com.my

For more information on Glen Grant, head over to http://www.glengrant.com/

 

Thanks for having us!

 

Photos by Andy Kho Photography (www.andykho.com) and Kate Lee (mini wagyu burgers)

Toast The Macallan Kuala Lumpur 2016

[Special Event]

 

The girls from Malaysia’s Hottest Bloggers and I headed over to the Ritz-Carlton Kuala Lumpur for the inaugural Toast The Macallan (2016) which is a pop-up exhibition-styled event that will be held from the 26th of September to the 1st of October 2016. Toast The Macallan was featured as a pop-up experiential stage where guests not only learn about the whisky and brand thru a lively and entertaining whisky tasting session, but would also be able to savour the latest range of The Macallan whiskies.

This global circuit event has previously been to neighbouring markets like Jakarta and Singapore, and being very popular in countries such as Taiwan and Hong Kong, Toast The Macallan made its was to Kuala Lumpur to give aspirational whisky connoisseurs a chance to experience their world famous single malt scotch whisky.

The prestigious experience was held over six (6) consecutive days in an elegant and bespoke ambience at the Ritz-Carlton Kuala Lumpur, hosted by The Macallan Brand Trainer, Keith Nair and Brand Advocate, Randall Tan. The best part was that tickets to this event were priced at only RM50 nett per person, which includes a whisky tasting flight of the brand’s signature single malts, entry passes to the exhibition area and The Macallan lounge where guests were treated to custom-made cocktails.

Founded in 1824 and immersed in its rich history, The Macallan is one of the best-selling single malt scotch whisky across Asia and Malaysia is becoming one of the key countries to see a significant preference for single malts, which is an appreciated lifestyle of the affluent. With this in mind, Toast The Macallan is aimed at individuals who are brassy and keen to learn more about the esteemed single malt whisky.

 

During the masterclass, The Macallan has also unveiled its newest series dubbed the Trilogy, which consists of, The Macallan Fine Oak 12 Years Old, The Macallan Sherry Oak 12 Years Old and its latest expression The Macallan Double Cask 12 Years Old.

“The Macallan has always been one of the leading brands in the single malt category and we are very excited to introduce our newest range, The Macallan Trilogy. This platform would allow consumers to experience what The Macallan really stands for and why our whiskies are exceptional in its class” explains Chief Representative of Edrington Malaysia, Mr Edwin Yeo.

The Macallan Double Cask 12 Years Old is a single malt that tells a journey; a story that brings together two different worlds. Bringing new oak from America across the seas to Spain, the casks are crafted and seasoned with sherry before making its way back to their distillery in Scotland and left to mature for at least 12 years before harmoniously blending them with the very best sherry-seasoned European Oak Casks.

Commenting on the Double Cask, Bob Dalgarno, The Macallan Master Whisky Maker; said, “This is a single malt which celebrates the coming together of two styles to create a fully rounded and distinctive flavour.” It is often said that when two worlds come together, they create something magical and this is what the Double Cask represents.

 

KEITH NAIR

Brand Trainer, South East Asia

Having worked for over eleven years in the food and beverage industry, Keith is a hospitality professional specializing in menu development, training and quality management. Bringing his vast and diverse experience to Edrington, Keith will oversee the brand education for the premium spirits brands including The Macallan, Highland Park, Snow Leopard Vodka, Cutty Sark, Brugal Rum and The Famous Grouse, in the South East Asia region as a Brand Trainer. This role will provide the opportunity that he relishes – to engage both trade and direct customers, through brand engagement sessions.

An award-winning flair and cocktail bartender in his earlier days in the industry, Keith rose quickly through the ranks and has become a respected figure in the local and regional Bartending and Hospitality scene.

His impressive resume includes being a judge at various bartending competitions, as well as an examiner for Hospitality and Tourism Management Higher Diploma Final Exams at Taylor’s University College. Keith has also been involved in training bartenders and operators, and brand development work in the South East Asia region, which includes Nestle and Red Bull.

Keith shared, “The Macallan constantly reinvents themselves to not only uniquely conduct their tasting sessions in an interesting manner but also better educate consumers to understand their whiskies better and be able to differentiate one great whisky from another”.

 

RANDALL TAN

Brand Advocate, The Macallan & Highland Park

With a strong passion in whisky and affinity with consumer engagement, Randall joined Edrington as a brand advocate for The Macallan from January 2015.

Toast The Macallan Singapore 2015 marked his debut  with the Edrington Group, where he co-hosted a series of experiential whisky appreciation for more than 1,200 consumers over a two day event. He also hosted Toast The Macallan in Jakarta, an exclusive three-day whisky pairing dinner. With the successful collaboration in 2015 for Toast The Macallan, Randall was invited once again to engage the guests for the 2016 Toast The Macallan in Singapore.

Randall’s active engagements with the brand also includes key events and brand experiences such as The Macallan Sea Rare Cask Launch in 2015, The Macallan M Masters Golf 2015, exclusive whisky pairing dinners, private whisky appreciation and tasting sessions with luxury brands and corporates including Hugo Boss and JP Morgan.

A Singaporean actor (who is married to fellow Singaporean actress, TV host Melody Chen), host and emcee, Randall kicked off his entertainment career as a “Fame Awards” finalist for Television Corporation of Singapore in 1995. He then clinched various roles through the years in popular dramas and Tele-movies on Singapore TV, and also presents on television in sports and travel shows.

 

 

For more information on Toast The Macallan, head over to http://toastthemacallan.my

 

Gekkeikan Sake Food Pairing Night at Aoki-Tei Japanese Restaurant

[Event]

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MHB’s Kate Lee, Kelly Lee, Andy Kho and Tim Chew attended the Gekkeikan sake and food pairing dinner at Aoki-Tei in Sunway Damansara hosted by the principle from Gekkeikan Sake – Masahiro Nagata who hails from Kyoto, Japan.

Japan’s tradition of sake making began more than 2,000 years ago shortly after rice cultivation was introduced from China. The first few centuries yielded a beverage quite unlike that of today, however, years of experience perfected brewing techniques and increased sake’s overall appeal and popularity.

In 1637, Gekkeikan’s founder, Jiemon Okura established his sake brewery in the town of Fushimi, a location well-known for its high quality of water. Access to the ideal ingredients combined with a convenient location enabled Okura and his successors’ business to thrive in the years that followed.

In 1905, the brand name GEKKEIKAN (meaning “crown of laurel”) was adopted as the company’s formal pledge to excellence. Through this commitment, the company became a true leader in the industry and pioneered a number of research and development efforts, making Gekkeikan one of the most popular brands in Japan.

 

Masahiro Nagata of Gekkeikan Sake

Masahiro Nagata of Gekkeikan Sake

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Horin Junmai Daiginjo

The ultra-premium sake line in Gekkeikan Sake uses only Yamada-Nishiki and Gohyakumangoku rice milled to 50% ratio. This classic example of a Fushimi style Junmai Daiginjo has a delicately fruity nose, its subtle flavors are well-balanced, and it is exceptionally smooth with a long clean finish. Best to serve during chilled or room temperature. Paired best with fresh seafood such as sashimi or sushi.

 

Cho Tokusen Tokubetsu Honjozo

In Japan, sake with gold flakes is usually consumed during occasions such as new year or wedding party. This sake is full-bodied with hints of honeydew, papaya, anise and roasted nuts. Well balanced, long and smooth finishing. This luxurious sake be enjoyed warm, room temperature or chilled. Food pairing goes well with lightly-seasoned meat or seafood.

 

Josen Karakuchi

Most of all sake manufacturer in Japan produces Karakuchi (Dry type Sake), but Gekkeikan Josen Karakuchi has specific character of dryness with full-bodied taste and subtle fine aroma. It can be served hot, warm and cold. Pairs best with grilled or fried food such as yakitori, tempura, meat soup.

 

Black & Gold Junmai

Junmai-shu mostly are full-bodied and thick because it’s made only with rice & wate. Gekkeikan Black & Gold Junmai is crafted to be slightly mellow and buttery so consumers can enjoy this luxurious sake smoothly. The sake is best served either cold or hot, and is best paired with lightly grilled seafood such as salmon, scallops and charbroil meat.

 

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Aoki-Tei Japanese Buffet Restaurant is a sister company of the Umai-Ya Japanese Restaurant Group. Currently they have outlets in Kota Damansara, Sunway Nexis and Pusat Bandar Puchong.

More info on Aoki-Tei at https://www.facebook.com/Aoki-tei-japanese-restaurant-青木亭放题-1582671481970412/

For more info on Gekkeikan sake, head over to http://www.gekkeikan-sake.com/

Gekkeikan sake is distributed by Tong Woh Enterprise in Malaysia. For more info, head over to http://www.shopattwe.com/

 

Photo credits: Andy Kho Photography (www.andykho.com)

 

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