Had the opportunity to join in the fun of this year's A Reunion To Remember at Millenia Walk, thanks to
Kilo Studio,
Roy and
Jennifer. Here is the
link to the full promotion for 2018. Organized by Millenia Walk and this was the third consecutive year that the event is running.
 |
| Reunion Lunch @ Millenia Walk |
 |
| mini sake barrel |
 |
| sparkling sake |
It was an affair to remember, with the tables setup in the middle of the mall foyer, and there were beverages booth showcasing sparkling sake and fresh hand brewed coffee. So excited that I was there early to learn more from the beverages booth.
Managed to try the Caramel & Raisin, and its acidity was just nice and the aroma of caramel was rather subtle. Was informed that the aroma grows stronger when the temperature lowers down. One could also drink the coffee almost akin to drinking wine.
 |
| Hand Brew Filter Coffee by The Bean Shop by Cafebond.com |
 |
| Dark Chocolate & Spice, and Caramel & Raisins beans |
 |
| sipping coffee like wine |
Of course, I was drawn to the array of sparkling sake next to the coffee. There were three types of sparkling that was available at the event; Shirayuki de Ai Sparkling Sake (Hyogo, 7.5% ABV), Akazaru Sparkling Shochu (Kagoshima, 5% ABV) and Sawanotsuru Akane Sparkling Sake (Kobe, 7.5% ABV).
 |
| The Three Beauties (from left to right) - Shirayuki de Ai, Akazaru and Akane |
Shirayuki de Ai, is said to be almost like the famed French sparkling and it is the only sparkling sake with beer hop added to it. It has a light straw colour to it and lots of tiny bubbles. Start with this as the other two had sweetness to it. The Akazaru sparkling shochu looked like water when all its little bubbles dissipated. It'll be trouble if one forgets and downed it all at one go! The Akane is immediately recognizable by its purple/red hue. Made from purple sweet potato and hence its purplish red tinge. Lovely bottle too because it's pink! Thank you Andrew from Kirei (who is also a certified sake sommelier), for taking the time to talk about the sake.
 |
| 乾杯~ |
Had the drinks and was looking for some snacks before the lunch start proper. Lo and behold, there's Joe & Dough pineapple tarts making its round. Small round buttery crusts with not too sweet pineapple jam. Small enough to have it in one mouthful.
 |
| Joe & Dough golden pineapple tart |
Of course, there was the customary yusheng toss that's a must for any CNY celebration. Plentyfull Blossom was beautifully laid on the large round plate awaiting for the moment.
 |
| Plentyfull Blossom - Yusheng with Yellowtail Hamachi by Plentyfull |
 |
| in goes the dressing |
 |
| in goes the hamachi |
 |
| Altogether now, Huah Ah! |
Next, we enjoyed a sit-down 10-course lunch. First course was of course the yusheng. Lovely yellowtail slices and the healthy tasting salad. Second dish was an equally healthy tasting 5 Elements soup served in a young coconut. The soup had a hint of coconut aroma.
 |
| A Reunion To Remember menu |
 |
| 1st course - Plentyfull Blossom Hamachi Yusheng |
 |
| 5 Elements Soup - snow lotus seed, bamboo fungus, chinese golden fungus and red date by elemen |
Next up, was deep fried Oyster and Hotate Katsu from Saboten. Was anticipating this dish and it was well executed. The panko arrived crunchy and the gems inside was worth waiting for. The scallop was of a good size and sweet. The oyster was enjoyable with the tartar sauce and a squeeze of lemon. So yummy, these '
フライ'!
 |
| Oyster and Hotate Katsu by Saboten |
 |
| ホタテフライ |
 |
| かきフライ |
It was quite matching to have sake after having the fried food. The sweetness from the sparkling shochu was just lovely. The next course, was a green bowl from Tokyo Chopped Salad. First time having chopped salad and must admit, that I liked it! The sesame dressing was really good and made each bite of those chopped fresh greens so tasty! The beef was gentle to bite. Lots of stuffs inside the bowl. It had shitake mushrooms, broccoli, romaine lettuce, wakame, quiona, red onions and brown rice.
 |
| Premium Beef Tataki Salad by Tokyo Chopped Salad |
 |
| Homemade Charcoal Beancurd with Golden Oyster Mushroom by elemen |
The charcoal beancurd looked interesting and it tasted like a good regular tofu. The flavours from the deep fried oyster mushroom was enticing and the asparagus provided the crunch to the dish.
Next, we sampled moo ping from Thai Affairs. Enjoyed this rendition as it was perfectly marinated and the meat was flavourful without sauce. But with the sauce, it was even more tasty! I'll go back for this. The best moo ping I've eaten was from a small little boat that floated to ours in
Damnoen Saduak. Mainly because the fats ratio was higher.
 |
| Signature Grilled Pork Skewers by Thai Affairs |
Can you believe it that I had not tried Teppei Syokudo Kaisendon before? The Kaisendon has 6 different types of seafood in it, mixed with signature sauce and served on a bed of Japanese sushi rice with a huge dollop of wasabi in it. The concoction was highly enjoyable and the contrast of texture from the baby scallops/whelk was good. Mix a bit of the wasabi in, small amount at a time for added kick.
 |
| Kaisendon by Teppei Syokudo |
The next carb, was the Mazesoba Chasiu by Uma Uma. The bowl had onsen egg, diced chasiu bits, spring onions, bamboo shoots, chili oil, leek and sesame seed. The chili oil wasn't that spicy and the springy noodle had a nice chew to it.
 |
| Mazesoba Chasiu by Uma Uma |
 |
| Mazesoba |
Then, it was time for dessert. First up, is the traditional dessert by Beano. There's beancurd, grass jelly or ice jelly. I love those colourful balls. Sweetened and chewy. Enjoyed the beancurd the most. Ice jelly and grass jelly were refreshing.
 |
| Traditional Beancurd, Ice Jelly and Grass Jelly by Beano |
And of course, ice-cream. Dark Gallery's 68% Ghana Single Origin. It was cocoa bliss.
 |
| 68% Ghana Single Origin by Dark Gallery |
 |
| love |
Posts
