Gerard Bertrand was born and raised in the South of France. Making wine with his father, Georges, since the age of 10, Gerard Bertrand offers the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and also dessert wines.

the Gerard Bertrand wines

Nestled in a bowl in the hills is Chateau L’Hospitalet, the HQ of Gerard Bertrand. Gerard is something of a phenomenon in the south of France. A local boy made good, he first hit the headlines as a professional rugby player for Stade Francais and the French national team. Whilst still playing, he inherited the family’s wine business and has gradually built it up, acquiring vineyards and estates across the Languedoc. The jewel in the crown is L’Hospitalet, which he bought in 2002.

a short introduction to the wines, then dinner is served

The estate is surrounded by 52ha of vines but in addition to a fully functioning winery it also comprises a hotel, restaurant, conference center and public cellar door. Incredibly, it is the third most visited tourist attraction in the region, losing out only to the old city in Carcasonne and an African themed safari park!

the buffet spread and wines are nicely laid out at the conservatory of Le Meridien KL

What is even more incredible is that despite the size of the business and the obvious commercial push, the wines are outstanding. Not many wineries manage to combine quality and quantity, balancing the volume demands of the market with the desire to make brilliant wines that genuinely reflect their terroir. Bertrand and his team deserve a lot of praise for doing just that.

Of the wines we tried that night, my favourites were the Viognier L’Hospitalet 2009 – Rich, peachy nose with bags of flavour. Hints of spice and refreshing acidity. A ripe, summery wine. Easy to drink and chill out to, with your mates. I also liked the Gerard Bertrand Reserve Spéciale Carignan Vieilles Vignes 2009 - This red had a highly perfumed nose with ripe, dark berry fruit and sweet spice notes. Rich, full bodied and a well balanced wine, this red is acidic and full of supple tannins. Maybe I am biased because it went great with dinner!

the live pasta counter that I can never resist.. 

the super addictive carbonara!

great wine pairing for the night.. ciki approves! (photo credit : kyspeaks)

a great selection of starters – I never, ever pass on oysters! 

Enter the heavier mains and red meats that are my choice for dinner.. that and pasta!

All in all, a great night out! Don’t mind stocking up the wine cellar, on the Bertrands for the next couple of months!

This is great news as I have just signed up for my very own SPG Card. This card entitles me to 15% discounts at Prime, Favola, Latest Recipe, Villa Danieli, Celestial Court, Essence, Prego, Splash, The Living Room, Five5enses and Qba Latin Grill & Bar as well as over 300 participating restaurants and bars in Asia Pacific.. not bad if you think about how often I eat out!

At this launch hosted by Le Meridien Kuala Lumpur, we had three great Chefs under one roof, cooking for us. First up was Chef Garth Welsh who cooked for us our starters of Prawns, Haloumi cheese and watermelon. Australian born, Chef Garth Welsh is The Westin Kuala Lumpur’s newest addition to its evolving culinary team. As the new Director of Kitchens, Garth will oversee the overall kitchen operations and menu engineering of the hotel’s six signature concept restaurants. Prior to this, Garth was the Executive Chef of the Sheraton Full Moon Resort and Spa in Maldives. He spearheaded the team in all the hotel’s restaurants –Sea Salt, Feast, Baan Thai andSandCoast. Next with the main course of steak, was Chef Antoine Rodriguez. Born in Bordeaux, France, Antoine has gained his wealth of 30 years experience in culinary knowledge through his travels to Caribbean Island, Sri Lanka, Seychelles, Thailand, Africa and Turkey. As Le Meridien’s Executive Chef, Antoine is responsible for the overall culinary operations, food conceptualization, promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals. Last but not least, was Chef Rajesh Kanna who prepared our dessert for that afternoon. With 17 years experience of professional experience in the food and beverage industry, Chef Rajesh has gained the respect of his peers and recognition from the people within and outside the culinary world. While at the Sheraton Imperial Kuala Lumpur Hotel, he has organized and executed various themed and unique menus for celebrities, key socialites and ambassadors.

L-R: Chef Rajesh Kanna of Sheraton Imperial KL, Chef Antoine Rodriguez of Le Meridien KL, Chef Garth Welsh of The Westin KL

This loyalty program just announced a mix of new culinary benefits at over 500 restaurants and bars for SPG members globally to enjoy. In conjunction with this announcement, SPG launched a new website, www.SPG.com/restaurantsandbars, where SPG members can take advantage of these exclusive discounts at more than 500 restaurants and bars worldwide, including Prime, Favola and Latest Recipe at Le Meridien Kuala Lumpur, Villa Danieli, Celestial Court and Essence at Sheraton Imperial Kuala Lumpur Hotel as well as Prego, Splash, FiveSen5es, The Living Room, Qba Latin Grill & Bar at The Westin Kuala Lumpur.

the new SPG website

The website will also feature an opportunity to register and win an around the world VIP culinary journey with an SPG member only sweepstakes ‘Around the World in 5 Meals’. Members can earn Starpoints for these dining experiences and turn a night out into a weekend getaway. Through the SPG Moments program, SPG members will have access to VIP culinary experiences with world-renowned chefs such as Thomas Keller, Daniel Boulud and Masaharu Morimoto. Currently available for members residing or travelling to North America, exciting culinary moments in nearby cities around Asia Pacific will be announced in the near future.

Chuck Abbott, Regional Vice President for Starwood Hotels & Resorts in South East Asia says that this represents a platform that showcases their award-winning portfolio of restaurants and chefs from around the world. Through proprietary programming, content, special access and discounts, they have created a resource that is ideal for their loyal guests.

L-R: Chuck Abbott, Regional Vice President for Starwood Hotels & Resorts in South East Asia and the lovely Cindy Yoong, Director of Marketing and Communications, Starwood Hotels.

In Kuala Lumpur, SPG members can receive 15% discounts at Prime, Favola, Latest Recipe, Villa Danieli, Celestial Court, Essence, Prego, Splash, The Living Room, Five5enses and Qba Latin Grill & Bar as well as over 300 participating restaurants and bars in Asia Pacific, and continue to earn Starpoints on all eligible food & beverage spend to get even closer to their next dream vacation. As part of SPG’s continued commitment to providing one of a kind experiences for its members, SPG.com/restaurantsandbars will also feature chef cooking classes and videos with SPG chefs demonstrating how to create their signature dishes.

Some photos of that afternoon’s events:

We were greeted by starters – 3 tables representing the 3 participating hotels and Chefs

swanky ipads that showed the menu for the day

the best things in life are free.. or heavily discounted! Get your SPG card today;)

The rather impressive lunch table

Me and Harvey - Harvey John Thompson is the GM of Le Meridien KL

Chef Garth Welsh really outdoes himself with the Starter of Prawn, Haloumi and Watermelon Salad

This Salad was so huge and yet exquisitely delicious, I could have stopped right there, and been happy to call it a day! We each had before us, individually plated starters of 3 huge prawns layered between 3 neatly cut, massive square chunks of grilled haloumi cheese and 3 succulent slices of watermelon. This was then tastefully garnished with pomegranate and a characteristic tabouleh dressing. The best way to eat this dish is to cut a small portion of prawn, cheese and watermelon and eat it in one swift mouthful. Too good for words!

Chef Garth Welsh tells me he saw my posts on the Sheraton Maldives and how he and Chef Sven Cepon were good buddies up in the Maldives!

The fabulous mains of Roasted Beef Tenderloin, by Chef Antoine Rodriguez

This next mains that showcased beef cooked in 3 ways, all served on the same platter was pretty impressive. Provencal crust with crushed pink peppercorn, clear beef jus, poached oyster blade in rich beef consomme (served in a shot glass), braised beef cheeks stuffed in a hollowed-out carrot trunk, fresh goat cheese and pistachio in beetroot jelly tube and apricot chutney and last but not least, a Yukon gold and orange sweet potatoes cake, with garlic & chives cream sauce.

He is my favourite Chef, so of course he can do no wrong in my books! LOL

The final and most beautifully plated dessert by Chef Rajesh Kanna - Tiramisu (from Villa Danieli), Chilled Mango Cream with Pearl Sago, Pomelo & Vanilla Icecream (from Celestial Court), Chocolate Madagascar topped with Poached Vanilla-scented Apricot (from Essence) & Black Sesame Macaron (from Toastina)

Chef Rajesh did a fine job of the desserts.. the sweetest ending to a terrific lunch!

So much fine talent under one roof.. I fear the room will explode! 

Around the World in 5 Meals Sweepstakes – Win an Around the World Food Journey

To celebrate the launch of the new culinary benefits, SPG is launching an exclusive SPG member only, global sweepstakes, ‘Around the World in 5 Meals.’ SPG members are invited to create a tailor made ‘around the world’ food experience by selecting five destinations from all participating venues on a world map. SPG members submit their journey to be entered into a sweepstakes and one lucky member will then win their around the world culinary experience. To reward those SPG members that dine in participating restaurants and bars on an ongoing basis, every meal in a participating venue represents an extra entry to the sweepstakes. Register at www.SPG.com/aroundtheworld.

For more information about Starwood Preferred Guest please visit SPG.com.

“She want’s to dance with me!” – Rick Astley 

Last week, a huge farewell party was thrown at Hotel Equatorial Kuala Lumpur which was attended by all the ex-staff as well as patrons and friends of the hotel. Themed Equatorial Flash Back Through Time, the party had guests dressed up in 1970s fashion in memory of the era that the hotel was built on. The hotel was packed to the rafters. The spread was incredible and there was food from every F&B outlet from Equatorial, out in full swing. There was a free flow of merriment and wine, and buffet stands lined the entire lobby and walkway of the ground floor of the hotel – so guest just walked around eating, drinking, mingling and having a good time.

After eating our fill there was the official announcement and unveiling of the portrait of the new building. Cake cutting, photography sessions and fond farewells were exchanged after this, and then, the REAL PARTY began. Old timers and youngsters alike, dance the night away to the oldies & popular tunes from the 70′s and 80′s. It was a high energy and highly emotional night, and an air of happiness mixed with sadness hung in the air even as the party and music pumped on. What a memorable party -we can’t wait to see the new building! Good luck to all the ex-employees of Equatorial who have served us so well, for so long. May your loyalty be acknowledged and may young people in the industry learn to emulate your tenacity and great dedication!

“Dance little lady dance.. you know you’ve only got one chance.. so common dance” – Tina Charles

“Here she comes now, saying Mony Mony ! ” – Billy Idol

Free flow booze

chinese dimsum counter

dimsum

39 years worth of important events at Equatorial Hotel, captured on film

carving station

salmon , beef, lamb you name it .. they carve it

hunks of meat!

Japanese sushi and sashimi from Kampachi

dessert station

the unveiling of the new building 

Equatorial Hotel chairman Datuk Lim Kong Wai (second from left), amongst the luminaries taking photos with the portrait of the New Building, which should be completed in 2015

 cake cutting ceremony

Letter from the Chairman – touching and inspiring

“If a picture paints a thousand words”  -Bread

Ciki says, “Thanks, for the memories”  - Frank Sinatra

great photos from a bygone era.. 

“I know that you are not a child,

But there’s one thing that I love about you -

Your style

Cry, please don’t cry..! ” – Waterfront

Ciki says, Till we meet again! Salud!

So what brings us to the Chef’s table this time round you might ask..

Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy lamb, I am told, because supply is limited, and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. The Chef tells me that when he looks for the right Spanish milk fed lamb, he actually looks for a smaller leg, which means the lamb is younger. And definitely grass-fed, as these are generally less mature, and more tender.

Of course the tension is high, and we are all waiting in nervous anticipation, for the milk fed lamb to make an appearance, such as one would for a celebrity performer or an American Idol teen.. and just like waiting for a hot nubile performer, we cannot wait to sink our teeth, into it.

Wow.. this young lamb, so young it’s barely weened off the milk of its mother (hence the name “milk fed”) weighs, on average, 6 -7kgs only. The flesh is lean and pale pink, with a sweet mild flavor. Just picture a lamb that has been raised under prime summer conditions and imagine how it’s meat might melt in your mouth. Then you might just have been able to catch a glimpse of gastronomic heaven. Words cannot describe the succulence of this lamb. Fabulous.

homemade deep fried tortilla chips and fresh salsa

After these delicious, crunchy, “corny”, homemade tortilla chips we have a terrific pig stomach pepper soup to wash it down with. Some at the table said that the soup actually cut the grease and made way for the line up of dishes to come. I totally agree!

barbecue crystal prawns

Roasted Crispy Goose

When I asked, is this goose from Beijing, everybody chorused, No! It’s from Ipoh!

Wow, that’s my hometown so I am delighted to say that this goose tasted better than the ones I have tried, that come from Beijing. And rightly so, as those geese obviously arrive frozen from Beijing. Some hardly have a flavour left in their frozen meat, them poor things. The geese from Ipoh are the bee’s knees I tell you. Moist, succulent and sweet as hell (kinda like the women).

Fried rice with mini abalone

This style is what the Chinese call “mun-fun”. Rice that is soaked in a lovely thick stock that has all the flavours in it. Tasty like you would not believe. Even I, ate the rice. Well, some of it anyway.. could not resist!

BBQ Cuttlefish

crepe suzette – dessert of fire!

The Chef in action, flambe of our crepes done with great flair flare (forgive the pun)

crepe suzette with ice-cream and tons of alcohol in it.. lovely!

Chef Choi is one of our regular haunts for dinner and rightly so. The food here, the staff and the Chef himself, can do no wrong. If you are in KL and have not tried the food in this restaurant, you are missing out. Do yourselves a favour and eat here soon. You will not be disappointed;)

Ciki attempts this for the first time at Chalet, Equatorial Hotel, Kuala Lumpur!

Sabring a champagne bottle isn’t as easy as it looks! With the right position, posture and bottle temperature , i.e, the bottle must be chilled to the correct degree, then you might just get it right..

But the rules of sabring champagne bottles must not be taken lightly. Though the act looks simple, just a slip of the hand could bring about disastrous consequences. The bottle must be pointed away from spectators to avoid the exploding cork and tip, from flying into someone’s eye, and blinding them permanently! Present at the dinner were members from Malaysia’s Confrérie du Sabre d’Or and the Grand Master of the brotherhood from France, Jean-Claude Jalloux. Jalloux very kindly guided the diners who were up to the challenge of trying their hand at Champagne Sabrage. Do you like my technique? I thought I did pretty well, don’t you?

Tis all in the wrist..

Easy Peasy, says Ciki!