A Michelin Star Dinner at Favola

It was a nondescript evening, one night several evenings ago, when we returned to Le Meridien’s Favola to attend a special Eataliana 4-course dinner paired with Frescobaldi wines from the Tuscany region.

The menu had been specially prepared by visiting Michelin-star Chef Igor Macchia from Turin or Torino, depending on whom you are speaking with. Turin is the historically rich capital city of Piedmont a region in northwest Italy. Fiat, hazelnut paste (gianduja), and the Aperitif drink has its origins from Turin.

Chef Macchia is part owner of the very popular Michelin starred La Credenza Restaurant in visited Kuala Lumpur several times to show off his culinary expertise, this is the first time we are experiencing his Piedmontese style of food preparation.

Starters 1. Steamed Green Asparagus with Fondue Cheese and Black Truffle. Paired with Pomino Bianco 2016

Words such as natural, unadulterated and FRESH, come to mind.

Starters 2. Warm Salmon Fillet, Smoked Mayonnaise Miso and Sesame. Paired with Pomino Bianco 2016

We had 2 starters. The first starter was a light refreshing herbaceous bite to warm us up for the evening. The second starter which was a hot favourite was a succulent cut of salmon marine flavors. The mayonnaise miso and sesame didn’t overwhelm and added a nice balance to the whole dish. Perfect pairing with this blend of Chardonnay and Pinot Bianco wine.


Saffron Risotto, Burrata, Pan Fried Prawns and Coffee Powder. Paired with Nipozzano Vecchie Viti Chianti Rufina Riserva DOCG 2012

If you ever wondered if risotto paired well with gourmet coffee powder, then the answer would be, yes. Creamy burrata and prawns added a briny twist to the dish. The Nipozzano aged in oak has intense deep berry flavors which seemed a little overwhelming for this dish.

Main. Grilled Wagyu Beef, Cherry, Foie Gras and Potatoes. Paired with Castelgiocondo Brunello Di Montalcino DOCG 2013

There was a choice of a lamb marinated in coffee but we chose the wagyu steak instead. Intense grilled wagyu beef levelled up with  cherries and foie gras. Potent bistecca flavors required a bold wine to temper it. The Castelgiocondo Brunello Di Montalcino’s deep berry, pomegranate flavors and tannic edge, tempered the unctuous wagyu well.

 

Dessert. Chef Igor Tiramisu. Paired with Moscato D’Asti DOCG 2017

Presenting the classics in a new way, this tiramisu managed to illicit a few wow’s. Paired with the Moscato D’Asti, a low alcohol dessert wine bubbly, it was a great finish to a memorable night. Not cloyingly sweet as some dessert wines, its effervescence ended our spirit on a high note.

It was indeed a fine affair dining at Favola under the prowess of the Masterchef paired beautifully with the finer wines of Frescobaldi.

Leave a Reply

Your email address will not be published. Required fields are marked *