Pintia 2003 and Domaine Maurice Ecard Savigny Les Beaune 2005

SH the czar gave me this bottle while he took a short business trip up to KL. Pintia 2003 is owned by the cult Spanish Wine House of Vega Sicilia. The wine is from the Toro Region and made from 100% Tempranillo. The colour of inky purple with bullish fruit extraction, however, the palate exhibit tremendous elegance despite the perceived over extraction on the colour. Good complexity of dark fruits, earth, cigar box and smoke. The finish was medium to long length. I think this it could still develop further with an extra 5-8 years of bottle age.
I got this bottle from Vinum KL at about RM150. It was a quite a one dimentional pinot from Domain Maurice Ecard. The savigny les beaune 2005 was just pure pinot cherry nose and some woody tannins along the palate. no complexity nor much character. Dissapointing. In contrary, Patrick Javillier's Savigny les beaune is of a different beast together, complex, smooth, banyard evolution...I would love to get hold of another bottle of Javillier's savigny les beaune.

a quick snap shot of a napolean wrass or humphead wrass that i saw in Jaya33 market. This fish is huge and is deems the best fish in the whole world by arabians and asian alike. HEy Fishy, one day i will have you.

Domaine Guillemard Pothier Clos Des Avaux BEaune Premier Cru 2000

Every trip down to Singapore its a precariously journey for dogma.
You just never know how much wine he would lugged back every time..

On this recent trip, Dogma paid his tribute to Le Benaton, a local wine retailer specialized in off the chart Burgs. Having getting 3/4 drunk over tasting flights of 7 wines, Dogma began buying wines by the cases.
Remember, no matter how tough is your request, it would be fulfilled by a winohappy Dogma.

The Domaine Guillemard Pothier Clos Des Avaux BEaune Premier Cru 2000 was bought from Le Benaton at SGD55. With 9 years of age, it show some nice brickly red at the rim. And what a good clarity it shows in the glass!

The nose was developed and filled with tertiary aroma of red cherry, bramble and mushroom. Slight dark tea sweetness was detected. Not the most profound complexity and and lacking in some precision, but it was good value at this price point. On the palate, it was abit tired and lacking in laser sharp definition on the palate. Slightly short finish.
At this price point, i would go for it again!


To go along with the wine, Demona pop open the Carr's MELTS CHEESE Crackers that she got from London. It was crispy and cheese, great to go with a thick spread of cheddar cheese on top!

Buy1Free1 chippie deal@

KL has not been kind to us, in terms of reasonable value, imported chips per se. however, on one of dogma's mindless trip around Mercato Hartamas, his eagle eye spotted the bundled packed of TIM's Jalapeno Cascade Style Potato Chips @ 14bucks for 2 packs.

Yes, it was nearing its expiry date.
Yes, it seems like noone is buying it. but quick witted Dogma managed to googled out a tons great review of this chips, rating it among the top 10 potato chips in the States.

Once opened, it releases a strong whiff of Jalapeno spiciness in the air, quickly suffocating any living beings in our small little room. It smell like someone just cut open a Jalapeno and furiously rub it against your nose tip, and i do mean, furiously..

It was spicy, and it was saltish.
It was anything but the greatest chip in the world,
but Tim's Cascade Style Jalapeno Potato Chips was a good venture away from the usuals Kettles, Ruffles and local Chipsters

Sekinchan Grouper Fish Head Restaurant@Cheras

DY, Ashley and Declan was visiting KL over the week. After trying the Tiger Fish restaurant in Puchong on their previous trip, we decided to bring them to Cheras for some good old Chinese Food..
This is the absolute favourite of mine at this restaurant, BitterGourd Fried Egg, with just the right amount of wok hei and bitterness on creamy egg.

next up was the signature dish of the restaurant, the Grouper Fish Head with Signature Sauce. It was a concoction made from chopped onions, parsley, and light soya sauce.

The fishhead was furious, big and fleshy.. Packed with yummylicious seafood sweetness in it. However, i would love to try the other flavours ( ginger, assam pedas flavour) the next time i visit this place. The fish head is a steal at only RM40 bucks for this gargantuan bodyless carcass

DY ordered a black sauce baby shark dish. This shark meat was cooked to perfection where it was moist, soft and packed with tangy chilli and onion marinates.

The last dish we had was the claypot yam chicken. You gotta try this to believe it... thick, creamy yam reduction sauce intermingled with charred salted fish mash..giving the tender chicken a good soak before delivering up to ur taste bud.. mmm mmm mmm, marvellous.............

Home Baked Bread Courtesy of RP's Recipe@YY's home

Demona: I've always enjoyed listening to RP speak of her baking adventures. Besides her never failing to speak with passion on her baking sessions (even if the finished product may end up as a big boo boo), she incorporates in lil' DIY tips and tricks, homemade to-do or not-to-do rules and these almost always gets me trilled and excited and motivates me to want to try baking with the given recipes.

I lack major experience when it comes to bread baking. When she gave me the recipe of the butter bread in which she swore her life (jk!) on its super-ultra-unimaginably tasty aspect, I'd thought I'd given it a try since it is also a part of my future dream of running a famous bakery. I should learn more from her if I want to make this dream a reality one day.

Demona: Worrying that I might have over beaten the dough, I lost patience and tenacity and poured the dough into the bread batter mould. At first, it did look fine to me, I assumed the batter was thoroughly beaten already. However, the cake turned out being a little soggy even though the hint of sweetness taste was truly... very well locked into the dough.

Demona: My first butter bread! Though the shape of the bread is way off the normal charts, but its taste could superseed certain bread that are commercially made today. I know what I needed to improve on if I were to re-do... beat the batter until its really smooth and light! Then I would have a really soft, light bread than the one above which was still a little heavy and damp, but a fairly delicious taste!