stuffed

green lip abalone and jelly fishbraised giant tiger garoupa headsuckling pigat Jade Palace Seafood Restaurant, Forum Shopping Mall Singapore.

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Dinner with the Burg Kakis

Vertical of Clos Vougeot and Nuits St. George
Burgundy Dinner at Jade Palace Nov 13, 2010

* Mersault 2001, Domaine Darviot-Perrin *

Deep Fried Fresh Bamboo Shoot & Crispy Fish Skin

Chilled Live Alaska King Crab Legs

Stir-Fried Alaskan King Crab Meat & Egg White with Truffle Oil

* Clos de Vougeot 1990 & 1993, Maison Roche de Bellene (Potel) *

Braised Soon Hock Fish with Bean Sticks , Garlic & Roast Pork

Roasted Pigeon

* Nuits St. George Clos de la Marechale 2000, Faiveley & 2006 JF Mugnier *

Braised Mushroom , Pig’s Tendon & Beancurd in Oyster Sauce

Steamed Goose Liver Sausage served with HK Kailan

Stewed Meepok with X.O. Sauce

I didn’t jot down any notes for the wines but some flavours and/or aromas stood out:

2001 Meursault –  honeyed, sweet ripe stoned fruits with a beautiful floral scent. Needed to breathe a little before it unleashed its full glory.

1990 Clos de Vougeot – fragrant preserved (dried) mandarin peel. A burg crowd pleaser 😉 Still has a life ahead of it.

1993 Clos de Vougeot – slow to emerge from its initial herbaceous aromas but revealed strong berry notes towards the end.

2000 NSG Faiveley – good pairing with the slightly peppery pig’s tendons and evolved the most in the entire flight of wines. A keeper!

2006 NSG Mugnier – Very fruit driven. Almost like a new world pinot noir on the nose. Still young and needs time. I kept getting the aromas of red bean soup or azuki beans. Went well with the slightly sweetish HK goose liver though.

 

A Bordeaux Evening with Friends

Dinner at Jade Palace 2 Nov 2010A very pleasant dinner at Jade Palace. Started with a NV Rose by Veuve Clicquot – it was quite rounded, with sufficient weight on the fruit profile, clean and satisfying. I thought it will clash with the century eggs but the pickled ginger provided the balance that it needed.

This was followed by a Puligny-Montrachet 1er Cru Les Demoiselles 2001 by Michel Colin-Deleger et Fils. A very beautiful golden hue with strong notes of stoned fruits, minerals, stewed lemon, and a somewhat honeyed aroma. Its acidity (and the slightly buttery taste) paired well with the deep fried frog legs & ginger pieces.

The 1995 Ch. d’Armailhac had a bright ruby core with a clear cherry red rim. Sediments were present but its cedary, white peppery and fresh red raspberry aromas were pretty good. It was a little tart and perhaps a little “green” when first opened but the tannins and fruit really came to the fore after about 2 hours in the decanter. I thought there was a slight hint of Brand’s essence of chicken on the palate but I may be wrong. It was a shame that the wine ran out before it had time to really show what it is capable of given another hour or two. Cork was still is a very good condition and the last bottle I have can probably last a couple of more years 🙂

This was followed by a 1994 Gruaud-Larose, which showed a deep garnet with a ruby rim. No signs of bricking on the rim yet though there’s a little sediment found in the glass. Meaty and gamey with layers of red berries on the nose, but its ripe tannins were silky with a medium wood finish. Plummy and sufficient acidity to go with the braised fish head. Drink up if you have any!

I thought the 1996 Clos du Marquis was the last bottle for the night – it was really young in appearance with a strong dark ruby core and ruby red rim. Beautiful aromas of dark berries, cherries and a touch of violet. On the palate, I found plums and blueberries. The fruit profile was still pretty strong, medium (+) finish and excellent acidity that integrated well with the tannins. Influence from the oak seemed to have taken a backseat at the moment. This went down pretty well with the goose liver waxed sausages that the restaurant owner brought back from HK. Yums! A keeper 🙂

Sheer indulgence I call it but we ordered a 1995 Ch. Canon-la-Gaffeliere from the restaurant to complement the last course of claypot rice with waxed meat that we ordered. Strong and powerful. Still quite youthful despite its age. Really quite delish but as you can tell, I didn’t take any notes at this point. Suffice to say that if I had any of this in my cellar, I would lay them down for a few years before trying again!

Meursault Charmes 1er Cru, Guy Bocard, Cote de Beaune, Burgundy, France

Meursault Charmes Guy Bocard 2002Crystal clear golden yellow with plenty of minerality and lemon flavours that matched wonderfully with the deep fried frog legs and ginger slices served at Jade Palace, The Forum Shopping Mall. Finish is somewhat medium (+) on the palate with good acidity to cut through all the deep fried beancurd rolls, pork floss with deep fried aubergines and kangkung with fermented beancurd ala HK style. Medium to full bodied burgundy white that has enough texture to show its complexity – all that wood treatment was not in vain after all 🙂

Another bottle of a 1996 Bourgogne by Domaine Bachelet (which is already fading fast) and two bottles of 2001 Amiral de Beychevelle later, we were ready to call it a night and made our way home. We should have ordered a whole peking duck really but the half portion of their normal roast duck which we had as our last course was quite yummy with the left bank bordeaux anyway. And oh, the salt & pepper lamb cutlets we had before that were pretty scrumptious as well!

Anyone interested in a vertical flight of Guy Bocard’s 2002, 2004 & 2005 Meursault-Charmes 1er Cru?