Ribs by Vintry Restaurant offers a repertoire of ribs, meats and pastas – all original and inspired Asian-influenced Western dishes.
Chef Esther Cheah, the Executive Chef for Vintry’s Malaysia outlets, consistently challenges herself to create new dishes to match with wines, as well as introduce old-style Asian comfort food with a modern twist to the Vintry menus. From across the Causeway, Chef Wayne Chan is the Executive Chef for Vintry’s first outlet in Singapore. With vast experience in cooking traditional Peranakan, Thai, Mediterraneanand Continental cuisines, he acquaints a wonderful fusion of culinary delectables to Vintry’s signature wholesome menu.
The evening started with a selection of Canapes and Domaine Aubuissieres Methode Traditionnalle Vouvray NV, an easy drinking bubbly, which commands 89 pts (Parker).
The first course was Yee Sang – an Auspicious Chinese New Year dish and Herb Crusted Scallops pan fried with Capsicum sauce, which was complemented by a Les Heritiers de Lafon Macon-Uchizy les Maranches, 2007, the Macon based domaine of the legendary Meursault producer Dominique Lafon. The wines display clarity and finesse and also a transparency and crispness arising from biodynamic practices at the winery.
This was followed by kaffir and coriander salmon tartare served with crabmeat and Ikura and another white wine Chateau St Cosme Cote du Rhone Blanc “Le Poste”, 2008. This wine is from 100% Clairette grapes and reveals floral, chalky-like notes as well as a medium-bodied, crisp, zesty personality.It is displaying plenty of intensity and elegance. (90 pts by Parker)
The main course was a choice of Pan-fried Chilean Sea bass served with citrus butter, cubed potatoes and salad (served with Chateau St Cosme Cote du Rhone Blanc “Le Poste”, 2008) or Slow Braised Beef Ribs in a red wine sause with Chateau St Cosme Chateuaneuf du Pape, 2007 (Southern Rhone). This wine is dominated by Grenache, but it includes at least 30% Mourvedre and a small quantity of Cinsault. It is rich and full-bodied with moderate tannins, good acidity, and a layered, intense mouthful. It paired well with the Ribs. (Parker 94 points)
The main course was followed by a selection of seasonal cheeses served with walnuts, dried apricots, fig jam and crackers and well complemented by a Mas Amiel Maury, 2003 .This wine from the warm region of Languedoc Roussillon is made from the Grenache grape and fortified. , It shows ripe plum, prunes, kirsch on the nose, with similar black fruits and dark chocolate on the palate. The wine is sweet but balanced with a long intense finish
This memorable evening was finished off with Pulut Hitam Panna Cota served with tea or coffee. Many thanks to Wong Yin-How for making such a concerted effort and also for donating additional wine to supplement those already selected.