Taste test: Frescobaldi wine dinner at Mandarin Grill
It’s not often KL welcomes the visit of a Michelin star chef so when we heard that Chef Igor Macchia (pictured above) of La Credenza (Torino, Italy) will be hijacking the kitchens of Mandarin Grill, it’s difficult to ignore. Collaborating with Italy’s renowned winery, Frescobaldi, a wine dinner will be put together featuring six courses. We steal a taste before the actual dinner on May 10 in hopes to build anticipation among the lot of you looking forward to the event. Here are four dishes to expect:
Grilled squid and fried prawns with ginger and potato sauce paired with Attems Pinot Grigio IGT Friuli 2009
A simple dish of pan-fried squid and polenta-battered prawns is brought to life with the tiniest hit of ginger in the sauce, making for an intriguing starter. The honeyed mouthfeel of the wine lends a refreshing take to the seafood.
Lobster cappuccino soup with salted croissants paired with Marchesi de Frescobaldi Pomino Bianco DOC Pomino 2010
On the menu, it is puzzling. But when it arrives, the dish is essentially lobster bisque recreated to represent an Italian breakfast complete with ‘coffee’ foam. Aesthetic brilliance aside, the flavours here are deep and briny, and when paired with the crisp croissant, we come to understand why this is Chef Igor’s signature dish.
Pan seared red snapper, green pea sauce and grilled endive paired with Marchesi de Frescobaldi Nipozzano Riserva Chianti Rufina Riserva DOCG 2007
The endive is the Herman Cain of all vegetables – bitter and often overlooked. But when slow-cooked and served with a sweet pea sauce and soft flaking fish, its natural sweetness comes through with much please.
Braised beef cheek, tonka beans flavoured green apple and vegetables paired with Marchesi de Frescobaldi Castelgiocondo DOCG Brunello di Montalcino 2003
The purists in us find it difficult to comprehend the green apple sauce and beef in one mouthful but separately, they are items of glorious discernment. The beef is pleasantly gelatinous and the tempura-battered apple ball on the side is fascinating. Note the wine served with this course – full-bodied with a long finish, it pairs exceptionally with the beef. Surekha Ragavan
The 'Frescobaldi wine dinner' will take place this May 10 at Mandarin Grill. See our event listing for info on pricing and reservations.