Sage Restaurant

The August dinner was designated as a “friendship” dinner, as some members of the Singapore, Tanglin Branch, travelled to Malaysia to establish closer rapport with both the Ipoh & KL Branches. Following a joint lunch in Ipoh, the Singaporean and Ipoh members joined the Kuala Lumpur Branch at a dinner held at the Sage restaurant where Chef K.K. Cheong’s special cuisine of a mixed Western & Japanese style delighted the members of the three branches. The participants were treated to a selection of excellent food and wines from a number of countries, selected to pair well with the food.

The evening got off to a good start with rekindling of old friendships during the Aperitif:  Nino Franco, SP Prosecco Di Valdobbiadene Doc PF , made from 100% Prosecco di Valdobbiandene grapes. It has a straw colour and small bubbles. With a touch of pear and melon in the aroma, this is crisp and clean with nice acidity and has refreshing dry finish.

New friendships were established during the dinner:

1^st course: Cream of Cepe Mushroom Soup Scented with White Truffle Oil

2^nd course: Carpaccio of Hiramasa with Avruga Caviar and Baby cress well supported by a Joseph Faiveley Pouilly Fuisse, 2009, a fine chardonnay from Pouilly Fuisse in Macon, Burgundy.

3^rd course: Aiguillette of Duck with Red wine Sauce paired with a Saint Clair Omaka Reserve Pinot Noir, 2009 from the Marlborough region of New Zealand. This wine displays a bright ruby robe, and expresses ripe cherry, boysenberry and plums with lifted violet aromas. The palate presents a lush, full bodied wine with well integrated tannins and firm acidity. Ripe cherry and plum dominate. The savoury notes from the French oak treatment and the secondary aromas of rich coffee and smoke add to the enjoyment of this pleasant, rounded wine.

Granny Smith Apple Granite with Martell Cognac Jelly

Main course:  Wagyu Beef Striploin with Sauteed Spinach and Meaux Mustard Sauce OR Pan Roasted Pink Snapper with Ohba Beurre Blanc Sauce. The Sadie Family Columella, 2006 is a blend of Syrah and Mourvedre and is widely regarded as one of the best South African reds. It was dark and alluring, with currant paste, fig sauce and dark plum notes that glide over rich but fine grained tannins. Hints of melted licorice and bittersweet ganache fill out the finish. It had plenty of length and concentration. Wine Spectator, 94 points

Dessert: Mille Feuille of Strawberry with Cointreau Ice cream accompanied by a Real Companhia Velha Royal Oporto, Vintage, 2000.

Tea or Coffee