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Thursday, December 15, 2005 0 comments
(Note: All photos taken from Julie The Biscuit - please check out her site!)
Hi all, just wanted to let you know that this will be the last weekly dinner for 2005! I'd just like to take this time to give a big shout of appreciation to those of you who helped come up with the idea in the first place and those, both old and new, who have attended and made these dinners possible - lets keep it going guys! :)
Right, on to the main event - this year's final dinner will be held at NiNe!
Based on a recommendation a while ago by Jo Lyn (never a bad source if our past experiences are taken into account) this well known restaurant along One Bangsar serves, in the main, European food with Asiatic influences and features a large selection of wines, cigars, and even its own nifty looking bar. Since i have yet to personally visit the place, i'll let the online sources do the talking - here's an excerpt from a recent article in the New Sunday Times Magazine:
For starters, try one of its signature dishes — aromatic mushroom broth with shitake, shaved zucchini, salted leek and spring onion. This clear, flavourful soup is just so heavenly it will definitely perk you up.
For the main course, check out the long list on the menu and you will be spoilt for choice. Among the interesting ones are the twice-cooked threadfin fish fillet in Sichuan spices, charcoal-grilled salmon steak and salad, slipper lobster on a risotto of leek and peas, cinnamon-simmered spring chicken, rump of spring lamb roasted with lemon grass mint crust, rib-eye of beef grilled over charcoal and the house specialty — wagyu beef.
"Malaysians love beef and we serve three cuts — rib-eye, tenderloin and wagyu," says Yee. The popular, tender, succulent wagyu is one of the most expensive beef that money can buy, he explains, "because it costs us a lot to bring it here."
Wagyu beef comes from Kobe, Japan. The cattle are, however, bred in Australia under halal conditions. "It is not raised on beer, making it alcohol-free and thus very acceptable. The meat has very good marbling and is very, very tender," says Yee...
...There’s a selection of seafood dishes including grilled salmon, butterfish, threadfin and tiger prawns.
For dessert, there’s coffee ice-cream, chocolate dome with caramel brittle, chocolate Grand Cru cake with fresh blueberries and lightened Madagascar vanilla cream, mangosteen and lemongrass sorbet, raspberry puffs coated in toffee with custard sauce and chocolate shavings.
After you’ve had your fill, you might want to adjourn to the bar to relax, unwind and have a few more drinks. Yee says: "Our clients love having a cocktail at the bar lounge before proceeding to dinner. Then they’d relax and have an after-dinner drink."
Julie The Biscuit's review of NiNe also gives an indication of the cost (be sure to check out her post for more opinions and pics of the food itself):
...we wanted to try out the french restaurant but it was closed on that day.. so we chose nine the restaurant and bar.. besides dining.. they have a separate room for cigars and wines.. back to the food.. we can choose any 2 dishes from the menu: appetizer or main course or dessert for rm69++.. or you can top up another rm100+ for the foie gras.. o_O
i guess our table was the funniest and the most thick skin one because we chose 4 main course out from the menu.. hoho.. greedy huh.. nolaa.. just wanna check out their food mah.. =p
As for the after-party, i'm suggesting that we give the bar located on the premises a shot - by the sound of it, its quite a nice place to chill out...
I mean, check out the pic! Is it not nifty? ;)
Anyhow, details and directions are as follows:
NINE AT ONE BANGSAR
Pavilion 6 (1st Floor)
63c-1 Jalan Ara, Bangsar Baru,
Basically, i'm pretty sure you all know where Bangsar is. One Bangsar however is the row of restaurants right opposite from TMC and is next to the Bangsar Mall... you can't miss it - look for the lights! :)
Right, here's the usual breakdown/disclaimer thingamabob:
Dinner is at 8:30pm as usual and, as per procedure, if you're interested in coming kindly either leave a comment here (preferred!!!), email me, phone me, or get in touch with Leonard for additional details and/or bookings (by Thursday afternoon please) with details on which event(s) you are coming for and how many friends/mistresses/family you will be bringing. During the night itself the tables are always booked under my name (that would be "Patrick" ya durned monkeigh!).
As always, anyone who reads this is welcome to come! :)
Name: Patrick Pincon
Studied at: Monash
Work: Business Development
Location: Kuala Lumpur, Malaysia
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