Victorian Breakfast

On this Sunday morning members were treated to the most unusual event of the year: A Victorian Breakfast. In this context, the use of the word ‘breakfast’ is perhaps a bit of a misnomer; in today’s vocabulary, ‘brunch’ might be a more appropriate title. It was held at Chinoz on the Park – a prestigious restaurant owned by our member, Teng Wee Jeh, located in the KLCC (better known as the Twin Towers) with a magnificent view of the Park. Wee Jeh has an experienced team of chefs that he personally trains to deliver top class dishes that are tasty and well presented. Added to this, he has a very professional service team who will ensure that your meal will be a delight.

The ‘Upper Crust’ Victorian nobility in UK knew how to spoil themselves to the point of true decadence, and although those days were well over a century ago, there is no reason why our members wouldn’t try to emulate their tradition.

Pre breakfast drink: ‘Black Velvet’. For those who do not know, this is a mixture of champagne and stout. It tastes great, slips down easily and set us up for the buffet:

Breakfast Buffet

Oysters Rarebit, Scotch Eggs, Grilled Kippers, Grilled Tomatoes, Fried Mushrooms and Baked Beans

Egg Station: Poached, Sunny Side Up, Scrambles

Cumberland Sausage, Ox Tongue with Parsley Butter, Lamb Chops Reform Club, Kedgeree with condiments: Piccalilli, Pickled Gherkin, Beetroot Pickle, Ploughman’s Pickle, Lea & Perrin Worcester Sauce

Traditional Scones, Spiced Tea Cakes, Bread & Butter Pudding, Victorian Sponge Cake and Summer Trifle

To Imbibe: Draught Guinness Stout and Kilkenny Irish Ale

The wines were: Malgra Poggio Gavi 2006, The Italian grape variental Cortese is at its best in the Gavi area of Piedmont, on the steep slopes of the Ligurian Appenines. Malgra Poggio Gavi comes from a single vineyard.It is soft yellow-gold in colour with a nose of lemons, almonds and mineral notes. Dry, medium-full in body with bright acidity, this refreshing white wine serves up flavours of citrus, pears, almonds and mineral notes on the palate. It is beautifully balanced with a crisp, clean finish.

Vina Albali Gran Reserva 2004 from the Valdepenas region of Spain. The best free run Tempranillo juice is fermented at controlled temperatures to ensure maximum aromatic potential and the wine is aged in American oak barrels for at least two years and remains in the bottle for another 3 to 6 years. Exhibiting a deep ruby-red colour with amber tones, this wine has complex aromas of dignified wood, vanilla and red fruit. Dry and warm on the palate, the Gran Reserva maintains perfect tannic balance and a pleasant bouquet.