Thursday, September 19, 2013

A Night of Gastronomic Delights with Kronenbourg 1664 and other beer pairing @ Circus Pavilion KL


It was truly a 'Night Of Gastronomic Delights', hosted by Kronenbourg last week, a couple of the bloggers were invited to dine at The Circus in Pavilion KL. But it wasn't for a normal food session, though I've said it before and I'll say it again I do enjoy the food that Circus offers, for example I've always recommended the French Fries with Truffle Oil to anyone who'd listen. I've even had my birthday dinner there this year.

But before I digress, it was to introduce us to their new beer pairing cuisines in collaboration with Kronenbourg 1664. With a starting price of RM125++ per person for a 3 Course Meal and RM185++ per person for a 5 Course Meal you can expect a different beer/alcoholic beverages to be accompanied with each different course. So without further ado here are the dishes that was specially prepared by Executive Chef at circus Restaurant, David Caral :

*David Caral comes from Barcelona, Spain with an illustrious 18-year resume under his apron. Caral boasts the hallmarks of a culinary artist extraordinaire. His vast experience and immense talent has brought him to some of the world's culinary capitals and also the privilege of working under Michelin Star giants, Sergi Arola & Nobu Matsuhisa.

Amuse Bouche (which means bite sized) :
Crispy Risotto Pearl served with Carlsberg Green Label

The first dish was certainly something I've never tried before, but upon tasting the Risotto pearl it certainly gave something between dry but creamy feeling and left me wanting more, though the Carlsberg choice didn't really add much to the flavor for me unfortunately

Peruvian Cerviche of White Fish served with Asahi Super Dry

The Peruvian Cerviche tasted spicy and tangy, which is meant to open up the appetite but for some people the taste might be a wee bit overbearing so that is where Asahi Super Dryy comes into play by neutralizing the spicy flavours

Salad Course
Watercress, Orange and Avocado Salad paired with Kronenbourg 1664 Blanc

I must be honest, I have a profound dislike for all things green, this particular course doesn't really suit me, but the Orange did help make the dish easier to digest along with Kronenbourg 1664 Blanc.

We were also entertained by a fellow magician while we were waiting for the rest of the food, who had several magic tricks up his sleeves (literally)

Magician dude showing us a coin trick, which started of with a normal looking 50cent coin pulled out from our wallets

The end result :
I'm not sure how he did it but I'm sure a YouTube video somewhere will explain that. But till then I'll try to figure it out on my own

Main Course
French Style Roasted Chicken Breast with sides of Portobello Mushroom, French Bean and Baby Carrots served with Kronenbourg 1664

I certainly enjoyed the main course, the chicken was aromatic and the breast meat was perfect for my taste (though Samuel complained of it being a little dry)
The sides were simply delightful, and wouldn't mind if they gave bigger portion of the sides. I do love the french bean  with baby carrots despite not being a fan of most vegetables in general.

Tarte fine of Crispy Thin Apples with Vanilla Ice Cream & Cinnamon Sauce served with Somersby Apple Cider

Perhaps my favorite course of the night, the Tarte Fine Apples went well with the ice cream with just a small hint of cinnamon sauce, which ALSO went well with Somersby Apple Cider. A great way to end the dinner. Although by the time I was done taking the perfect picture the ice-cream was melting. 

Though not part of the course, we were given Mai-Tais and (Raspberry Cocktails for the ladies) and boy was it strong, certainly did get us to enjoy ourselves more as the night went on. 

Can you guess what this is?
Hops, they're Hops, which are flowers (Female nontheless) that come from the hop plant. Which are the primary ingredients that are used in beers, it's also worth noting that it's impossible to get it in Malaysia and must be 100% imported from other countries due to the plant needing a moist temperate climates. Must be why beer isn't as cheap here compared to other countries (compounded by what the goverment calls the 'sin tax')

Samuel with the GF Eileen

Before we left the owner of Circus gave us each a spicy based shot, which I assume contained mostly tabasco sauce and tequila, and boy was it hot. By the time I felt the hit I was already jolted awake. Which  isn't really a bad thing considering that I had to drive home after a 5 course meal with a different alcoholic beverage each course. 

We certainly enjoyed the meal and thank you Kronenbourg and Circus for having us and organizing the lovely dinner


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