A pop-up dining experience the menu said.
In other words, Guests Chefs visiting from John Doe London, would grace Stoked restaurant for just a mere FOUR days.
Good lord.. that doesn’t give us much time to blog this event now does it?
Anyway, if you hurry, you still have the remaining one day, to catch these amazing chefs in action at Stoked, Damansara Heights.
Ash Roasted Leeks, with lentils and tarragon dressing, paired with a gorgeous, most savoury Chardonnay, the Heritiers Lafon Milly Lamartine 2013, (Macon, Burgundy). Loved the floral bouquet of this white. The dressing was phenomenal – subtle yet wildly herbaceous, it really complemented the pungent leeks to perfection.
Caramalized leeks wore a coat of glossy sweetness that was hard to top..
Grilled Cornish Octopus served with Chickpeas, Paprika and Aioli, paired with the Domaine Trimbach Reserve Pinot Gris 2012 (Alsace, France)
This is one of my all time favourite wines.. ah, the Alsace Pinot Gris – smoky, full-bodied, and fruity yet dry. I love the way your brain and palate contradict each other with each mouthful. Too bad, there is no food wine pairing to write about here as they brought out the wine late.
A choice of either Duck hearts or Brined Chicken Sate, paired with the Domaine Vieus Telegraphe Telegramme Chateauneuf Du Pape 2012 (Rhone, France).
Both were fabulous so don’t make me pick! Another praiseworthy wine.. now we were moving to the heavy weights of the day. A complex red, with delicious minerality and hints of licorice.. gentle tannins that kicked in and amplified the rich unctuous facets of the duck hearts. Some folks balk at the thought of eating animal innards. I say bring on the animal muscle, because therein lies the flavour. These duck hearts were succinctly seasoned and had just a trace of gaminess which were well-tempered by the capers and herbs.
The wine did the same for the chicken sate.. especially the crispy, fatty and super addictive chicken skin. Thank God there was so little of it.. otherwise I’d just keep gorging myself silly. The chicken meat was intensely flavoured with turmeric.
Oh but there was more goodness to come. Like for instance this Coal Baked Crab Claws With Keralan curry sauce, cucumber and tomato salad, served with a zesty fresh coconut chutney.
Bits of basmati rice, mixed in with crab and curry and coconut chutney was like an elevated banana leaf dining experience. By far the best chutney I’ve had all year.
Berkshire Pork Chop with Salsa Verde
But honestly, tip of the iceberg. Things just kept getting better and better, with no end in sight. Seriously.
Now came a choice of either Venison Haunch with Bone Marrow and Water cress or the Berkshire Pork Chop with Salsa Verde paired with the Tenutta II Poggione Brunello Di Montalcino 2010 a Tuscan Sangiovese, oh, be still my beating heart!
OMG. This Brunello.
Definitely the prince of Montalcino wines. Matured in French oak barrels this wine was the bomb. Even if you ask me to pair it with Siew Yoke (Roasted Pork) I would say, match made in heaven. Complex, intense with a nose full of delicious cherry and wood. Definitely full-bodied and tannic, which met the marrow head on.. and integrated so well. An awesome wine, which ended lunch on a super high note.
Valrhona Chocolate Terrine with Roasted Pistachios.. smooth, dark and decadent..
What can I tell you. Only one more day to go.. do yourselves a favour and call Stoked for a slot and partake in this unmissable dining experience.
You won’t regret it.
Follow us on Instagram : @ccfoodtravel
Please show us some FB LOVE, thank you!
Stoked Restaurant and Bar
120-122 Jalan Kasah
+ 603 2094 8262