Friday, June 01, 2007

SPANISH PASSION AT MAX! KITCHEN

UPDATES!!! (1 June 2009)
Max has been relocated to:
Lot No. 32 Jalan Jati
Off Jalan Bukit Bintang
55100 Kuala Lumpur
Tel. No: 603 - 2142.9720
Opens daily from 11.00 a.m. till 11.00 p.m.

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Since my next post of Shenzhen trip will not feature any food at all, I decided to take a break to do a food post instead. A night before we left for Hong Kong, Wong from our Makan Gang gave us a call and told us that there would be a dinner function at Max! Kitchen coming Wednesday (which was yesterday) and he booked two seats for us. Boy oh boy, am I happy or what! While on the way to Max!, Wong told us that the dinner function is actually wine and cheese tasting. Hmm...Hubby and I not a fan of cheese so Hubby was a bit worried about filling up his empty stomach.


Upon arrival, we met with Victor, the General Manager of Spanish Passion which is the distributor of Spanish wines and cheeses in Malaysia, Singapore and China. Thus, Victor and Max organised this event for around 20 pax for introducting Spanish wines and cheese to us. By the way, Max got a new signboard right in front of his shop, so, don't think anyone could miss it since it's huge!



We were served with Sparkling Wine and olives while waiting for Max to prepare Tapas for us. Well, not a big fan of olives but I still took 2 pieces, errm...an acquired taste I must say. Way too sour for me so I decided not to add in more acid into my empty tummy. As for the sparkling wine (which is actually champagne, but can't be called champagne cos the name is only exclusive to French), I kind of like it cos it's like having gassy wine. However, Wong and Hubby was commenting that it is hard to get the real taste of the wine because of the bubbles.


style="TEXT-ALIGN: left">We were served with a few Tapas, specially prepared by Max so that we layered our stomach before we proceed for the wines and cheese tasting. First dish turned out to be the favourite for everyone, Octopus cooked in Tomato-based Gravy. I just like chewing on the tentacles as it's so crunchy and chewy at the same time. Meanwhile the tomato-based gravy tasted perfect with the right balance of sweet and sour. Many many thumbs up!Best way to eat the octopus is to dip your bread into the gravy and pop it into your mouth together with the octopus. SuPar FaNTasTiC!!!
I never like canned button mushrooms cos of it's woody taste but guess Max just changed my mind. He whipped out this bowl of grilled button mushrooms simmered with white wine and fresh thyme (Max, can I named it as Drunken Mushrooms?). Gravy was good too but I still prefered the earlier one.
The Tuna Skewers was amazing too! The tuna was either grilled or pan-seared, garnished with capsicum salsa and artichokes and then drizzled with balsamic vinegar. What a great combo! I like the Satay aka Max Way!!!
Clap clap clap...so delighted to see this dish. Max served us with his famous pan-seared scallops drizzled with balsamic vinegar. But today, he added something very special into the middle of the scallop. Guess what is it? A slice of Mojama! Unheard of?? So am I! It's actually sun-dried tuna loin. Tastes like ham though so much so Hubby thought it was pork bacon. Harlow??!!! Max served pork-free food lah!!
After feasting on the wonderful Tapas, we proceeded upstairs for the second session, the Spanish Cheeses and Wines tasting which is the highlight for the night. We were served with 5 types of cheeses accompanied by 5 types of wines. Thanks to Victor, each person was given a sheet of paper with details on the cheeses and wines served. So I will just extract the information and put it here.Introducing, Mr Victor E. DeJesus, the General Manager of Spanish Passion. He was showing us a pack of his baby!
< align="left">The first cheese served was the Murcia Goat's cheese soaked in Red Wine. This semi-soft cheese is soaked in red wine for 2/3 days and subsequently cured for 45 days in natural cellars. It has a mild to medium flavour with the underlying flavour of goat's milk. Accompanied this cheese was the Segura Viudas Brut Reserva, Macabeo-Parellada-Xarel-lo, a white wine with pale straw yellow in colour with a fine and persistent bubble. Elegant and harmonious on the nose, fresh and well balanced on the palate with ample fruit flavours and a very good finish.


The San Simon smoked Cow's cheese from Galicia is handcrafted slowly and carefully smoked with birch wood. It is soft and very creamy, slightly piquant with chocolate and coffee flavours and smokey aromas. The 1707 Chardonnay 2005 was served with this cheese. The wine is a beautiful yellow lemon colour with green tone with intense aromas of ripe fruits on the nose, exhibits plenty of creamy oak and vanilla intermixed with honeysuckle, orange and tangerine notes.
Third cheese was the Iberico Mixed Cheese made from a mix of cow, goat and sheep's milk with a minimum of 20% of any of the milks. It has a creamy texture with a full-bodied nutty flavour, a 3-dimensional character combining the flavour of the milks and a very good aftertaste.As for the wine, Castro Martin Albarnino was served. A highly aromatic wine made from specially selected Albarino grapes that exhibits an array of subtle, delicate aromas including peach, jasmine and citrus fruits. It was said to be a great partner for fresh oysters. (Err, Max, no oysters tonite?)
By the time 4th cheese was served, I was already feeling very high and tipsy. Maese Miguel Manchego sheep's cheese came next. This traditional cheese with a history of more than 2,000 years is the best known cheese outside of Spain. It is only made in the region of La Mancha with milk of the Manchega sheep. It has a very smooth, pleasant, persistent and individual flavour which is slightly piquant and salty on the palate with a very long finish and a very nice aftertaste of nuts and hay. Hick! And the wine served, Hick! was the Finea Allende 2001 Tempranillo. It was barrel fermented in a mix of new and used French oak, remained in barrel for 13 month and was bottled unfiltered. The wine is inky purple-coloured and has a superb nose of pain grille, mineral, violets, cranberry, and blueberry. The youthful palate reveals layers of fruits, ripe tannin and excellent balance.

Ok now...we were all high and drunk at this point in time when Max came over to introduced the next cheese, Cremosito del Zujar Sheep's Cheese. What is so special about it? It is one of the rarest cheese in this world that is eaten using a spoon. It is creamy, soft and spreadable with the aromas and characteristics of raw sheep's milk and is considered the best of all Spanish cheeses. But personally, I find it too pungent to eat it on its own but perfect when spreaded onto the bread. A rather sweet dessert wine called Olivares Monastrell Dulce 2003 was served which offers intriguing notes of mocha, coffee, blackberry liquor and raisins.style="FONT-FAMILY: trebuchet ms; TEXT-ALIGN: center">Can you spot one spoonful already scooped out from the cheese?


MY VERDICT:

First of all, I am not a cheese lover so I will comment based on my personal preference. I find the goat's and sheep's cheeses way too strong and pungent for me. It has got powdery texture which I have not learned how to appreciate them. However, I love the cow's cheese which was the second cheese served. Soft and creamy, I enjoyed it so much till I had 4 helpings of it. Meanwhile, I find the white wine were much more pleasant and smoother to drink than the red wine. My favourite got to be the first wine although Hubby and Wong said the 2nd one more unique.However, thanks to Victor and Max, we have learned that certain cheese do go well with certain wine. It was certainly wonderful experience for us.

style="FONT-FAMILY: trebuchet ms; TEXT-ALIGN: center">I just couldn't focus at this point. Heavy head, floating feet and swaying body...gosh! I had so much alcohol tonight and cheese tonite. But Max rescued us with his "refreshing- knock-us-awake-from-alcohol-overdosed" dessert. Warm chocolate souffle with ice cream and strawberry kadafil was served. The warm chocolate souffle was really chocolatey rich and tasted so perfect when eaten together with the ice-cream.Strawberry kadafi...slurpz!!!

Interest to know more about Spanish Cheeses and Wines? Contact Victor at:
Spanish Passion
B2-3A Astana Damansara
33 Jalan 17/1
46400 Petaling Jaya
Tel: 03-7957.9404
Email: victor@spanish-passion.com

Click here and here for my previous visit to Max! Kitchen.


24 comments:

UnkaLeong said...

Your secret is safe with me ;) Hahaha...

"Joe" who is constantly craving said...

man dont u love max! eh.. i mean his food of course.. so are u now a vip member yet?? maybe we can organise our own floggers RSVP here?

Precious Pea said...

unkaleong: Ssshhhhh!!!!!

Constant Craver: Boo is organising one for end of this month. Yummzz....just can't get enuff of Max! His food, of course!

wmw said...

Ha ha ha....your secret is safe with me too....Anyway, hope you and Pumpkin feel better. Max! Hopefully 23rd jadi!

Tummythoz said...

Octopus cooked in Tomato-based Gravy. Ono! Not in his menu. Think can do special request-ar?

Now I'm getting all curious abt d secret. Wonder of can make one of u to spill a bean or 2 when v meet again.

Precious Pea said...

wmw: I felt much better, Pumpkin still itch and scratch a lot. Ya ya! Looking forward to dinner at Max!

tummythoz: I think you can request provided octopus available. Really nice, must ask extra serving of bread. As for the secret...shhhh!!!! Don't know is better, safer ;)

myCoffee said...

I am still very much a beginner when it comes to appreciating cheese, preferring milder flavours. But sometimes, when you have just a bit too much wine, all cheeses start to taste real good together with the wine as the sharp taste of it can really cut through the "headiness" of the wine. *grin*

boo_licious said...

Wah the food looks so good, now I'm regretting not going there for lunch tday. June 23rd definitely jadi as we're going ahead.....chug chug! Er, that night don't have Spanish Cheese and Wines though.

The pix with Max and the guys - is that yr friend Wong?

Xiu Long Bao said...

i dun noe how to appreciate cheese n wine but my dog does. haha....she luvs cheese so much!

Precious Pea said...

mycoffee: The cheese tastes better with the wine though. Those that i can't put into my mouth suddenly taste so much better with a sip of wine. Well...not a cheese lover but quite an eye opening experience for me.

boo: Yes, please stick to the 23rd ok? Cos if keep reschedule the date, it would never happen. OK OK? Please?? By the way, dat is not Wong...a new friend. :)

xiu long bao: Wahh..cheese only i hope. Not wine hor? LOL. Your dog got high taste :) I shall not intro cheese to my two doggies, cannot afford it. Hahahaha!

jason said...

Interesting event... what secret ah??

babe_kl said...

cheese and wine were my hubby's passion last time before he developed GERD. so no more liqour and spicy stuff for him now, poor baby. sighhh and we cant join you guys on 23rd cos hubby got exam

Precious Pea said...

Jason: You want to know? You really really want to know? I tell you when i see you yah.

babe_kl: Hubby got exam but you can still join us right?

jason said...

Precious Pea: Okie... you can whisper to my ears :P

Big Boys Oven said...

So yummy, lovely food serve in small potion, tapas! Cool... by the way do they serve german wine?

Lyrical Lemongrass said...

Now you've made me really hungry for Max's. Not sure if I can tahan till the 23rd. :-P

Precious Pea said...

Jason: Psst..when i see you yah? ;P

big boys oven: Not too sure, will ask when i see Max again. Hey, can't wait to see your first post.

lyrical lemongrass: Don't deprive yourself sista, you can bring Bald Eagle there for Saturday dinner. I also told Hubby that I don't think I tahan till 23rd! LOL!

The Drool Squad said...

Wow so tempting. Especially the OCTOPUS!! Must fly over from KK to get a taste of Max's Tapas.

Jackson said...

secret? can i know? LOL! I love wine with cheese... but definitely need advice from expert in order to appreciate in 100% !! How much it cost for the entire meal a?

Precious Pea said...

Drool Squad: Do drop by at Max when you guys are in KL. By the way, Max is closed on Sunday. All his food very very yummy!

jackson: Can can...i tell you the secret and the cost of the meal when i see you. Both cannot be revealed here. ;)

babe_kl said...

*sobs* hard to jaga the ngau-ngau alone

Big Boys Oven said...

Precious, did you read my first few blog? What do you think?

babe_kl said...

pea, i just remembered, my hubs got exam dat weekend but i need to attend my cousin's wedding dinner! i keep forgetting but lucky my dad keep on reminding me, duh!

Precious Pea said...

Babe, never mind la, we can always meet again at Max.

big boys oven: Love your decorated cakes...so beautiful. But what about the taste? *hint hint*

 

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