Wednesday, October 03, 2007


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.

Exactly 2 weeks after the wonderful Spanish cuisine we had at Max Kitchen, Hubby and I were once again invited to another dinner function last Monday. Clueless of the occasion, we were only told that we were invited to join a private dinner with a few staffs of Pernod Ricard Malaysia, distributor of G.H.Mumm Champagne. If you have been to Max! Kitchen, you would have noticed the huge wallpaper of G.H.Mumm champagne as well as the display of bottles at the side cabinet near to the open kitchen. For your information, Mumm is situated in Reims in northern France, is one of the largest champange producers worldwide, founded by three brothers, Jacobus, Gottlieb and Phillip Mumm, We noticed Mumm Champagne was the Champagne used for celebration in Formula One Grands Prix. Impressive!!

Four types of champagne were served that night; Brut, Rose, Grand Cru and Demi-Sec. I was told that the last two bottles of champagne are quite pricey and not available for sale. For more information on the Champagne, do drop by Mumm’s website here.

As for the food, Max never fails to amaze our taste bud with new dishes. For appetizer, we were served with Smoked Salmon on Shaved Fennel Bulb with Frothed Trout Caviar Cream. Phew! Quite a mouthful isn’t it? While I always use fennel powder in my curry, I often wonder how fresh fennel bulb tastes like and I finally got a chance to try it out. Trust me, it doesn’t taste nor smell like fennel powder at all. Everything must be eaten together so what I did was to take a bit of everything and put it into my mouth. I just love it when the caviar burst in my mouth!

The second appetizer which I seriously felt could pass as a main was the Butter Poached Lobster with Fresh Dill. I find that I enjoyed the gravy more than the lobster itself (but am still not willing to share it). The aroma of the fresh dill really enhanced the buttery gravy. We had our plates cleaned by wiping it with bread.

The third appetizer was Hubby’s favourite, Duet of French Duck Foie Gras and Hickory Smoked Duck with Marsala laced Four Berries Jam. Liver has always been something hard for me to digest, this duck Foie Gras was really good. Smooth and soft, it was cooked to perfection. The thinly slices of smoked duck were really good too. Taken together with the berries jam, the taste of the smoked duck was greatly enhanced. A very perfect combination!!

For the Mains, we were served with Herb and Mustard Crusted Grilled U.S. Fillet Mignon with Horseradish Shallot Cream and Framingham Pinot Noir Jus. Everything so nicely assembled, isn’t it??

The Filet Mignon was absolutely fantastic. Nicely grilled and crusted outside, the inside was still pinkish red. It was really tender and melt-in-your-mouth. As for the gravy, Max used a whole bottle of Pinot Noir to produce such thick gravy. It’s just like Chinese medicine where you put 8 bowls of water to boil till 1 bowl!!!

We were really stuffed by now but then it wouldn’t be complete without something sweet, right? So next in line was the Warm Kataify Wrapped Crisp Goat Cheese Orange Marmalade.

Hubby didn’t like it, after all, he is not a fan of cheese. I find it not too bad but I was too stuffed with the earlier dishes so after two big spoonful, I find it too heavy.

Something light was served after a round of mooncakes and bitter Chinese tea (no pictures as it was not part of the menu), Amarenata Cherries Mille Feuille and Torrentes Poached Pear with Café Latte Ice Cream.

The Cherries Mille Feuille was light and not too sweet. While I love the flaky pastry, personally I don’t like cherries with almond taste.

The Café Latte Ice Cream was refreshing, again it was light and not too sweet. Very nice…now I wonder if Max make it himself. Wonder if he could share with me his recipe..hehehe.

Lastly, a nice cup of brewed coffee to end our meal.

Hubby and I totally enjoyed the dinner, a special thanks to Pernod Ricard for the lovely Champagne and Max for the invitation.


Live2Talk said...

If u combine all the dishes name can published a whole book! Err I've to look into Wikipedia for the word - 'Mignon' shame on my lack of knowledge :(

daphne said...

man, I'm feeling hungry now and it's only 10am .. =(

"Joe" who is constantly craving said...

aiyoh sista..u evil evil woman..hahah how come no extended invite this round..omg his food is crazily tempting la!

myCoffee said...

Ooh, a champagne event. How delightful. Champagne is my "drink-de-resistance"...hehe

ps: Any new updates/pics of Pea and Pumpkin? ;-)

New Kid on the Blog said...

i envy you lor.... always have such invitation... me alone in penang ... :(

ling239 said...

hmm... another visit to Max ~ ^_^
do they have a new menu yet? or these are special food served for that night only ?

Precious Pea said...

live2talk: Yalor..i think Max is obsessed with long names for his dishes. Hahaha...aiyooo...although i have heard of the word mignon before, i didn't know how it taste like until that night.

daphne: hungry now too. And lunch time still long long way from now.

NJoe: The last time i extended, nobody seems interested. Anyway, this one was by special invitation only. Like i said, i didn't even know it was a function cos i tot just going there for a normal dinner. But really great food lor. Slurps!

mycoffee: Errmm...i take it as a special request from you. Updates on Pea and Pumpkin this coming Friday yah?

nkotb: But you got all the yummy assam laksa, char kuey teow, prawn mee, kuey teow thng and lots lots more in Penang wor.

ling239: Those are special dishes for the function, dunno if it is available in the menu. We usually eat what Max decides to long time I never look at the menu oledi. But will check for you if he got anything new yah?

Big Boys Oven said...

Aiyoh....KAKAk, bila nak ajak I? Kesian lah I ni, tunggu aje kat sini....hhheehhehe

team bsg said...

this one must be a Queen Lover's Xquisite gala a few more you will surely be like Her

Kim said...

Wow! The way you take pleasure in food inclines me to conclude that you must be from the F&B industry. Am I right to say that?

Max's spread is really impressive, not only that but must be expensive as well. Surely it will bore a hole in my pocket, if not yours! :D

wmw said...

Wow, wow, wow....

tigerfish said...

You are so so so lucky! :)

The poached lobster looks so good that I can lick the plate if I don't have bread :P

Precious Pea said...

bbo: Aiyoo...dulu-dulu i pernah ajak, tapi tak ada orang nak datang pun.

team BSG: People's company dinner...i tumpang only. Hehehe.

kim: Is food blogging consider as F&B industry? Well..sadly, am not in the industry. Food is just a passion of mine. Err...yeah...quite big hole, in Hubby's pocket. Hahaha!

wmw: Ha, Ha, Ha

tigerfish: LOL! It looks good right?? It tastes as good as it look!

Jackson said...

i hate u i hate u i hate u!!! u treat Max like yr second home but dun even hv a chance to try... boho!

boo_licious said...

yum! food at max always good stuff. Er, Jackson you can always drop by Max yrself and sample his cooking. No need special invite as all is welcome there.

Xiu Long Bao said...

Duh...*join jackson* The food looks really fine.

ling239 said...

pls, pls, pls... tks ya ~ ^_^

jason said...

I've always fascinated by the names of the dishes there and ended up only know a few of the items in the name :)

The Drool Team said...

Wow! love to have a second kitchen like urs too...

Big Boys Oven said...

KAKAk, KAKAk....tapi U tak pernah ajak I, biarlah depa tu yang tak nak ikut, saya nak ikut, kan aku ni dah famous, I ni kan orang yang suka makan pree.... kekekekekek! :)
Jangan lupakan daku.

teckiee said...

its pass mu lunch time... only munching on an apple...boohhhoooo i shouldnt read food blog when im in this condition

Precious Pea said...

jackson: No second home is in Melbourne...LOL!! Max..maybe third home ;)

boo: So right..his food is really good. Jackson should try it out soon!

xlb: Yep...tastes really good! Mouth watering now...

ling239: Ok problem. I check for you when i go to Max.

Jason: This round, the names are extremely long la...hahahahaha..but very detailed also lor..all ingredients listed.

droolteam: Hmm...suggest to Max to have a branch in KK?

BBO: Hahahahahaha....aiyooo...kelakar lah!! Siapa cakap I tak ajak, kat forum, famous adik pergi tengok. Ada ada ada!!!

teckiee: How come munching apple only? On diet?

The Cooking Ninja said...

What a beautiful and delicious spread!

Lyrical Lemongrass said...

goodness, precious sista! you don't need to travel to get good food as long as Max is around to invite you for all his feasts!

Precious Pea said...

cooking ninja: I call it 'masterpiece'!

luscious sista: :) Still need to suffering from post holiday syndrome now lerrr.

mama bok said...

Can I be friends of Max.. muahahahha!!


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