Country Restorance

JAPANESE

FUKUYA JAPANESE RESTAURANT, One Bangsar, 63B Jaian Ara, Bangsar Baru, KL (Tel: 2282 1111) Business Firs: Daily, lunch (noon-
2.30pm); dinner (6.30pm-10.30pm). Offers a unique menu of over 200 dishes created by its master chef complemented with a fine selection of sake and wine.



INDIAN
ZOHARA'S RESTAURANT, 9137 Jalan Bandar 4, Taman Melawati. KL (Tel: 03-4106 9137). Business Hrs: Daily, lunch (llam-3pm); dinner (6pm-llpm). Specialises in Indian and Pakistani cuisine. Signature dishes are Mulligatawny, Dum Briyani and Sultani Murgh Massalam. (No answer)

ITALIAN
ITALIANNIES, F355, First Floor, Rainforest (New Wing), 1 Utama Shopping Centre, Bandar Utama, KL (Tel: 0:3-7727 1399). Business Hrs: Mon-FH (llam-l/pm); Sat & Sun (10.30am-ll.30pm). Haiai. Italiannies quaint ambience is conducive for conversations over traditional Italian fare. Has a kids' menu that would appeal to the young ones with kid-size pastas and pizzas.


WESTERN
DE 3 WESTERN CUISINE & CAFE, 83 Jalan Rodin Tengah, Bandar Sri Petaling, KI, (Tel: 03-9058 7851). Business Hrs: (llam-12.30am daily). Brings to mind scenes of cowboy movies of yesteryear. Western cuisine with a local twist like the D'Fortune Seafood Spaghetti with Cili Padi.
WENDY'S BISTRO, 20 Jalan PJS8/18, Dataran Sunway Mentari, PJ (Tel:
03-5630 1699). Business Hrs: Daily (11am-llpm). Non-halai. Incorporates a dell and bar with an extensive menu to boot with a variety of set lunches. Popular for its variety of pork dishes.


FUSION
BAKERZIN,G-312. Ground Floor Highstreet, 1 Utama Shopping Centre, Bandar Utama, PJ (Tel: 03-7729 4493). Business Hrs: Daily
(10am-1lpm). Halal. Styled after a French teahouse and offers Warm Chocolate Cake Strawberry Shortcake and Creme Brulee. There are breads, soups, salads and sandwiches too.

FOOD FOUNDRY, PETIT Ground Floor. No 1, Lorong Kurau, Bangsar, KL (Tel: 03-2282 2822). Business Hrs: Daily, 11.30am to
10pm. Closed on public hols. Specials for the Yuletide season include roast chicken with pine nuts and raisins with trimmings
like sauteed potatoes and French beans with apple pie for dessert. Set meals with Pan-seared Seabass in Lemon Butter Sauce or Quarter Stuffed Roasted Chicken are available from Dec 22-31.



A taste of luxury at Prime
Good news is in store for meat lovers as Kobe Beef comsa to Prime, Le Meddlen Kuaia Ltmlpur.
The outlet's award winning team that defended its "Most Outstanding Hotel Team & Overall Champion" award ast year at the
8th Culinaire Malaysia 2007 will be cooking up a beefy affair. Kobe beef from the Wagyu eat'de is bred in Japan on a diet of sake and beer, and receives daily masaages to relieve muscle stiffness. This results in the most succulent and tender meat.
Considered the creme de la creme of all beef, Kobe beef is famous for its fine, even marbling, with a buttery texture and taste that will melt in your mouth andlinger on your taste buds. A sommelier will he ready
at hand to introduce ideal wine to accompany your meal. Kobe beef is
available for dinner at RM120 to RM390 ++ per parson.
For reservations, call 03-22637434.



SEAFOOD
RESTORAN KING CRAB, 103-105 Jalan SS25/2, Taman Mewah Jaya, PJ (Tel: 03-7808 2388). Business Hrs: Daily (llam-2.30pm); dinner
(6pm-llpm). Non-halal. Extremely popular so getting a table requires some waiting time. Some dishes need pre-ordering.
FLOWER DRUM FINE CHINESE
RESTAURANT, 239 1st Floor, Jalan Bukit Bintang, KL (Tel: 03-21422625). Business Hrs: Mon-Sat, lunch (ll.30am-2.30pm); dinner
(6.30pm-10.30pm). Sun & Public Hols, 10am-2.30pm; dinner, 6pm-10.30pm. Non-haiai. Known for its Chinese fare featuring an East meets West concept, with a bit of Japanese influence thrown in. aked Australian Lamb Chop with Red Wine. Grilled King Prawns with Lem0ngrass, Peking Duck and Oven-Baked Lamb Chop with Lemongrass and Steamed Cod Fish with Shredded Abalone & Chinese Herbs are some of the dishes to look forward to.


INTERNATIONAL
KAFE SAICURA KRISTAL, 301 Jalan Bandar 11, Taman Melawati, KL (Tel: 03-4108 5897). Business Hrs: Mon-Sat (noon-lam); Sunday
(4pm-midnight). Halal. Asian, Thai, Western and Malaysian cuisine with enough options for vegetarians too.

THE RANCH CAFE, 14 Jalan Anggerik Vanilla Y 31/Y, Kota Kemuning, Shah Alam (Tel: 03-5122 7706). Business Hrs: Mon-Sat (llam-llpm); Sun & Public Hols (6pm-llpm). Halal. Western food and a segment on Mexican favourites with house specials like Tacos and Sizzling Beef Fajitas.

DEfANTER 3, 5 Jalan 17/56, PJ (Tel:03-7968 1300). Business Hrs: Mon Sat (noon-midnight) / 7 Jalan Setiakasih 5, Bukit Damansara, KL (Tel: 03-2095 2507). Halal. Choose from over 80 Western and local favourites. Popular for its Oxtail Stew and Penang Assam Laksa.


NYONYA
BIBIWOK RESTAURANT, 16, Jalan Persiaran Puteri 1, Bandar Puteri Puchong, (Tel:03-80607659) Business Hrs: Daily, lunch (11am-
3pm); dinner (5.30pm-10.30pm) Pork-free. For Christmas and New Year, the restaurant is offering free Kerabu Mango Siakap Fish to diner spending more than RM12O on a single receipt. Regular specials include Ayam Api-Api, Thai-style Butte1 Prawn,Siamese Steamed Red Snapper and Curry Seafood Combo.

SR1NYONYA RESTAURANT, 14 Jalan 22/49, PJ (Tel: 03-7875 1031). Business Hrs: Tues-Sun, lunch (12.30pm-2.30pm); dinner (63.0pm-
9.30pm). Pork-flee. Family recipes like the Sri Nyonya Fried Chicken and Pemt Ikan span four generations. Set Lunch available from Tuesday to Friday at RM10 nett per person.


CHINESE
H & H RESTAURANT, 31, Jalan SS21/37, Damausara Utama (Up-town), PJ (Tel: 03-7728 5459). Business Hrs: Daily, lunch (ll.30am-
2.30pm); dinner (5.30pm-9.30pm).Halal. Family restaurant with specialities like noodles and Western dishes which are prepared to order. Set menu available for four.
SOHO. G218. Grd Floor, I Utama Shopping Centre, Bandar Utama, PJ (Tel: 03-7722 2155). Business Hrs:
Daily, 10am-10pm. Non-halaL A chic restaurant drawing focus to Shanghainese and Cantonese cuisine. Diner's favourites are the
Shanghai Steamed Meat Dumplings, Signature Crispy Duck, Kai Lan on Ice, Beef with Ginger and Spring Onion Rice Roll and Signature Custard Bun.




Pizza at Avanti
Sunway Resort Hotel & Spa gives the weekend an uplift with "WoWeekends!", Featuring mouth-watering worldwide selections at four restaurants - Avanti Italian-American Ristorente, Sun & Surf Cafe, West Lake Garden Chinese Restaurant and Atrium Cafe - there are a host of cuisines and special highlights with more than 500 delicious eats and treats on Saturdays, Sundays and public holidays.
At Avanti, there's a hearty Italian Sunday lunch. Sun & Surf Cafe has 250 local and international favourites staged
at its massive island-like buffet while West Lake Garden Chinese Restaurant's super delicious Hong Kong-style Dim ! Sum is second to none.
For reservations, call 03-7492 8000 ext 3176 for Avanti, ext 3169 for Sun & Surf Cafe, ext 3181 for West Lake Garden and
ext 6305 for Atrium Cafe.


Chocolate Macha Dome
Berisi Lounge at The Legend Hotel Koala Lumpur has the Chocolate Macha Dome as its cake of the month. Touted for its spectrum of health giving benefits including lowering cholesterol and high in antioxidants, green tea makes an interesting partner with dark chocolate - also known for its antioxidant properties.
The cake with layers of fragrant green tea sponge is sandwiched hetwean luscious green tea-infused fresh cream.
It is then coated with chocolate truffle and finished off with a coating of smooth dark chocolate glaze and decorated with toasted walnuts.
The cake is available throughout April, priced at RM7++ per slice and RM60++ for the whole cake.
For reservations, call 03-4042 9888 ext 9014.

The perennial favourite nasi lemak is the centre of attraction at the Nasi Lemak Rempah Ratus restaurant

The perennial favourite nasi lemak is the centre of attraction at the Nasi Lemak Rempah Ratus restaurant in Bandar Puchong Jaya.

The dish lures you with its fragrant rice complemented by slices of cucumber, a portion of egg, anchovies and a dollop of sambal that gives the dish its character. The usual deal with nasi lemak, you would say, but the restaurant's co-owner Lee Beng Yee insists that they've added their own spin to the ubiquitous fare making it stand out from the rest.

He said that the difference lies in the rice as they use two types of rice - basmati and the normal Siam rice.

“When you combine these two types of rice, the end result is cooked rice that's loose in texture. This doesn’t give you that heavy feeling after a meal,' said Lee.
Something unique: The Nyonya Fish Head Curry that uses salmon instead of the usual fish.

So how did the idea for a restaurant come about?

“We started out supplying nasi lemak packets to hypermarkets in town, and only opened this restaurant in May 2005,” said Lee.

“In fact we still supply to hypermarkets every day.

“While nasi lemak remains our core dish, we have gradually introduced a variety of other local and Western fare in our menu which have become rather popular with many of our customers.”

With dark timber décors and furniture, the restaurant exudes a sleek and comfortable ambience, adding to the charm is an array of neatly displayed bottles of spices ranging from star anise, cardamom to turmeric, which Lee said are used for the cooking.

“Customers could either sit and wait for their order or they can opt for self-service. .
Crispy: The roti bakar with chocolate-flavoured bread.

“Nasi lemak is a meal that can be eaten at all times, and is accepted by all,” said Lee.

Besides the usual chicken rendang and beef rendang, Lee also recommended the Ayam Goreng Berempah that is crispy, fragrant, and succulent.

The other highly recommended dishes on the ala Carte menu are Ayam Masak Merah or Chicken Curry Kapitan Nyonya-style.

The Nasi Goreng Kampung Rempah Ratus that offers rice stir-fried with chilli paste, curry and kurma powder and served with fish crackers, chicken satay sticks and fried egg, is the other highlight.

For something different, the Nyonya Fish Head Curry, one of the house specialities, offers salmon in flavourful gravy served in a claypot.

“We wanted to move away from the usual types of fish and the we find the salmon much sweeter,” said Lee.

For Kelantanese food lovers, the Nasi Kerabu with the steamed rice and topped with grilled kampung fish and dried shrimp paste as well as ulam, salted egg and fish crackers tops the list.
Cooling: The ABC is one of the desserts offered at the restaurant.

The other Malaysian favourite, Roti Bakar is served with a slight twist here. The restaurant's version uses chocolate-flavoured bread and toasted Hainanese style with homemade kaya and butter.

For western food lovers, you could for the Grilled Ribeye Steak drizzled with your choice of Black Pepper Sauce or Mushroom Sauce.

“Our set lunches are very popular especially with the working people who prefer affordable quick meals. We also offer set dinners,” said Lee.

Lee added that they also do catering for auspicious Chinese ceremonies such as baby christening and other outdoor events.

Head chef Faizal Nawi said individual pastes are created for the different dishes and produced at the restaurant's main production centre in Puchong, before being transported over to the restaurant's kitchen for easy cooking.

# NASI LEMAK REMPAH RATUS RESTAURANT & CAFÉ, 33, Jalan Kenari 17C, Bandar Puchong Jaya, 47100 Puchong. (Tel: 03-8076 5371). Business hours: Daily; Mon to Thurs, Sun (10am to 10pm), Fri and Sat (10am to 11pm).

Pumpkin goodness - The pumpkin is a squash that's full of nutrition.

THE pumpkin is an all-sea-son squash that is versatile and nutritious. It is a rich source of beta-carotene that can be converted into vitamin A. Pumpkin is a great way to boost your fibre intake. It is very tasty and can be cooked in several ways. Try it in scones, cook it with rice or in a creamy soup.

Pumpkin and Yam Rice
300g (2 cups) long grain rice,
washed and drained
150g yam, diced
200g pumpkin, cubed
Enough oil for deep-frying
1 tbsp chopped ginger
30g mock vegetarian chicken,coarsely chopped
40g dried prawns, soaked and drained
3 dried mushrooms, soaked and diced
1 tbsp oil
1 tbsp sesame oil
600ml fresh chicken stock

Seasoning
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce

Garnishing
Some coriander leaves
Some chopped
spring onions

Deep-fry yam and pumpkin separately for 6-7 minutes. Dish out and set aside.
Heat oil and sesame oil in a wok, stir-fry ginger, dried prawns, vegetarian chicken and diced mushrooms. Add rice and toss
briefly for 1-2 minutes. Stir in sea- soning to mix.
Transfer rice mixture into an electric rice cooker. Pour in chicken stock and cook. Once rice comes to the boil, add yam and pumpkin and continue to cook until rice is done.
Stand for 10-15 minutes. Dish up and serve with garnishing, (Note: Net weight of pumpkin paste is 200g after steaming.)



Tasty Pumpkin Soup
600g pumpkin, peeled and cubed
150g carrot, cut into slices
900ml fresh chicken stock
1-2 tsp whipping cream (optional)
1 tbsp olive oi]
1 bay leaf
1 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp chilli powder

Seasoning
Salt and pepper to taste
Freshly ground black pepper

Steam pumpkin and carrot for 15 minutes until soft. Leave to cool slightly then place into a food processor. Add 300-400ml chicken stock and blend into a smooth puree.
Heat olive oil in a saucepan. Add bay leaf. Saute for a minute. Stir m pumpkin purOe and add remaining chicken stock gradually. Add cumin, nutmeg and chilli powder. Stir and bring to a gentle boil.
Once the soup comes to a bubbling boil, add seasoning to taste and mm offthe heat. Ladle soup into individual bowls.
Add an extra sprinkle of ground black pepper and stir in whipping cream if desired.




Pumpkin Scones
250g pumpkin
250g self-raising flour, sifted
30g castor sugar
1/4 tsp salt
35g toasted chopped almonds
50g butter, softened
1 tbsp milk
1 egg, lightly beaten

Peel the pumpkin, remove the seeds and cut into cubes. Steam for 8-10 minutes until soft. Mash pumpkin through a sieve into a fine and smooth paste,
Put sifted flour, sugar, salt and almonds into a mixing bowl. Rub in butter lightly using your fingers tips until mixture is crumbly. Add pumpkin paste and mix with a spatula, cutting through into the mixture until a sticky dough is formed.
Turn dough out onto a lightly floured tabletop. Combine the dough quickly and lightly together until smooth. Roll out to a thickness of not less than 2cm and cut into rounds with a fluted or plain scone cutter. Gather up the excess dough and lightly press out. then cut out rounds again.
Place scones on greased baking trays. Combine the milk and beaten egg and brush the top of the scones.
Bake in preheated oven at 220C for 15 minutes or until well risen and golden. Split the scones and serve warm with butter or jam of your choice.

Dim sum delight - Steamed Pork Ribs, Chilli Sauce Crabs,Deep-fried Fish

COULD I please have the recipe for a dim sum dish called steamed pork-ribs with black bean sauce.
Here's the recipe as requested.

Steamed Pork Ribs with Black Bean Sauce
500g pork ribs, chopped into 2cm pieces
2 1/2 tbsp fermented black beans,crushed
1 red chilli, thinly sliced
Some chopped spring onion

Marinade
1 rsp sesame oil
3 cloves garlic, minced
1 1/2 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
1 1/2 tsp chicken stock granules
1 tbsp garlic oil
1 preserved salted plum (sueen mui), crushed
1 1/2 tbsp sweet potato flour or cornflour

Season pork ribs with combined marinade and set aside in the refrigerator for at least 2 hours.
Divide the pork ribs among small saucers and top with a little fermented black beans and chilli. Steam over rapidly boiling water for about 8-9 minutes. Serve immediately with a sprinkling of chopped spring onion.

MY husband loves Cheong Cheng Fish. Can I please have the recipe for the dish?
This should please your husband.

Deep-fried Fish in Fragrant Sauce
550-600g garoupa, threadfin, sea bass or any fresh water fish
1 tsp salt
1/2 tsp pepper Oil for deep-frying
2 cloves garlic, chopped
2 tbsp shredded ginger
I stalk spring onion, cut into sections
1 stalk coriander, cut into sections
1 red chilli, cut into strips

Sauce ingredients - (combined)
1 tsp oyster sauce
2 tbsp light soy sauce
1 tsp Shao Hsing wine (optional)
1 tsp sesame oil
1/8 tsp pepper
1 tbsp sugar
3/4 cup chicken stock
1/2 tsp cornflour

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.
Place fish on a serving plate or dish.
Leave 2 tablespoons oil in the wok and add ginger and gadic. Fry until golden, crispy and fragrant. Dish out and put aside.
Pour in combined sauce ingredient and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.

CAN I have the recipe for chilli crab please?
Here you go.

Chilli Sauce Crabs
2-2 1/2kg crabs
1 cup tapioca flour
3 cloves garlic, minced
3 shallots, chopped
2 stalks lemnngrass, crushed
2-3 tbsp oil
3 red chillies, seeded
3 dried chillies, soaked
2 cups water

Seasoning
I tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp lemon juice
1 tbsp ikan bids stock granules

Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and brir to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.

Delicate and delicious Organic jade perch is now available locally

MALAYSIANS will now get to enjoy jade perch (fei chui pan in Cantonese), a new organically grown fish species that originates from Australia. Extraordinarily high in Omega-3 oils, it is a popular fish in a number of Asian countries.

Omega-3 is essential for promoting proper nervous system and mental function, and maintaining healthy cholesterol levels.

Research has proven that the high intake of 0mega-3 fish oils can reduce the risk of cardiovascular disease, Doctors recommend 400mg of Omega-3 at least twice a week to reduce the risk of heart attack.

Jade perch is organically grown with patented technology to ensure "clean" fish tree of harmful mercury and disease. OM3

Fish (Asia) Sdn Bhd, a subsidiary of Protech Yu (Asia) Sdn Bhd, markets this fish in a joint-venture with Goldish Berhad.

Jade perch, a freshwater river fish, gets its name from the distinctive greenish colour along the top of its body when light is "efiected off the scales. In Australia, it is mown also known as striped perch.

During the launch and food-tasting of the fish dish at Isthmus restaurant in Kuala Lumpur. Protech Yu chief operating officer long Kheng Loong expressed confidence hat Malaysians would enjoy this novelty ish because "it is easy to cook, healthy, and tee of contaminants due to the Protech lquaculture system used to breed it". With lelicate flesh, it is also being promoted as m ideal fish for the health-conscious, young children and pregnant women.

Jade perch is marketed under the OM3 fish brand, which promises consumers healthy fish products and is synonymous with fish nurtured in environmentally friendly conditions. It is available in selected supermarkets, organic shops, restaurants and hotels in the Klang Valley. Priced at RM44.90 per kg, the fish is vacuum packed and sold in 500g frozen packs. Mature fish
can reach up to 2kg or 3kg and such bigger fish are supplied to hotels and restaurants.

Goldish head of corporate investment Colin Ng said the jade perch is now being reared in Kuching under a pilot project managed by Protech Yu for about two years. He added that about gM10mil has been set aside to build an integrated facility in Kuala Kubu Baru, Perak, which will include processing and logistics in the farming of the fish.

Yong said the Kuala Kubu Barn farm can supply jade perch commercially by the end of October.
The fish is farmed under the land-based aquaculture technique known as the fish protech controlled aquaculture system (fishProtech CASk which has been successfully commercialised in Australia for over two decades. Protech Yu is the master licensee of the system in Asia.

Invented by Australian entrepreneur and engineer Johan Don, the system is a proven aquaculture technology of rearing andbreeding of freshwater and marine fish in indoor tanks using a fully integrated, climate-controlled, water management system.

In Australia. fish sold under the fish Protech CAS brand command a premium in the marketplace. The system produces organically farmed fish guaranteed free of chemicals, antibiotics and other pollutants.

Fish bred using this technology are said to be free from diseases commonly associated with other outdoor aquaculture methods. It uses treated water, organic feed and specific pathogen-free fingerlings.

Don. who is CEO of Fish Protech Australia. said: "The jade perch has been organically grown in Australia since 1999 and the Australian barramundi (sea bass), since 1988."

The jade perch's rich natural oils and soft flesh make it easy to cook. It is said to have a high Omega-3 oil content, that is. 2.4g for every 100g of flesh, which is far higher than what the Atlantic salmon yields (1.8g for every 100g).

At Isthmus. a fine Asian cuisine restaurant in Mid Valley City, jade perch is served in two innovative ways. Kudos to head chef Mohd Zaini Sand for his excellent dishes. In the starter, Steamed Jade Perch Parcel, the fish fillet is wrapped with Chinese cabbage to retain its tenderness and then steamed. Chinese cooking technique is employed to infuse the dish with light flavours of soy, ginger and sesame oil for fragrance.

The main course, Teriyaki Jade Perch with Bean and Pea Sprout Salad, is a must-try. The fish is pan-seared in olive oil and further grilled with Teriyaki sauce, giving it a delicate sweet taste reminiscent of grilled unagi. It is served with bean and pea sprout salad and topped with wasabi mayo.

Fine wine to go with the food - Dinner serves to introduce winery to Malaysia

Fine wine to go with the food
Dinner serves to introduce winery to Malaysia

FOR centuries, wine producers have used whatever techniques they had at their disposal to adapt to the tastes of the consumers of the time.

Perfection is sought in every aspect of the process, in which modernity, experience and tradition all play a part and nothing is left to chance.

"Every little job performed by the Mallets is done for the same reason," said Hugues Mallet of Chateau Haut-Maco, which produces wines from the heart of the Cotes de Bouts appellation in the Bordeaux region,

The estate has been a family vineyard for four generations and is today under the management of Hugues and his sister Anne who inherited the property from their father Bernard Mallet.

The Chateau Haut-Maco label, which is making its first inroads into Asia and Malaysia, can lay claim to be the first iff the region to experience this new generation of wines,

Since the early 1970s, the natural balance of the wines is maintained year on year and, during each winter, the vines are pruned accordins to the "guyot double" method, which is the first step in determining the yields.

Hugues and sommelier and restaurant owner Sebastian Le Francois recently introduced the label at a wine dinner at La Terrasse,

Hugues kept the guests captivated with his sleek preview of the four labels complemented by a hearty four-course dinner.

Before each course is served, Le Francois would attract the attention of the guests by clinking wine glasses and Hugues would then give a little background on the label.

The first course on the list was the Pate De Pate Prescopf (Pork Brawn Ten'Joe and Green Salad), pork meat mixed with boiled gelatine then cooled and served with green salad and complimented by the Chateau Haut Maco 2006 Clainet, a combination of mainly red wine and a little bit of white wine

"The quality of the wine comes, above all, from the quality of grapes in the vineyards and the soil in which the vines are planted," Hugues said.

The second course of Bisque De Crevettes (Prawn Bisque) was served with the Chateau Haut Maco 2003, a red wine with a light and pleasant taste.

The Boeuf Bourguignon De La Ville Hamon (Beef Stew in Red Wine Sauce) was complemented by the Chateau Haut Maco 2001 Cuvee Jean Bernard, the pride of the Haut Maco vineyard.
Hugues said the average production of this label was only 22,000 bottles per year to maintain its exclusivity in remembrance of the Mallet brothers, Jean and Bernard, who previously operated the property in the 1970s.

Dessert for the evening was the Gateau ? Chocolat Et Sa Glace Vanille (Chocolate Cal and Vanilla Ice Cream) with the Chateau Hal Cremant De Bordeaux.
Like the cake, the wine had a specific blen aged in vats and in two to three-year-old ba rels for five to eight months depending on the year. The wines are enjoyed by people wt appreciate the typical suppIeness.

LA TERRASSE 13, Jalan Berangan, Kuala Lumpur (Tel: +603 21454964
Business hour: 11am to 11pm daily except Monday. Sunday 9am-5pm