Kronenbourg 1664 MHB Digital

‘Fine Dine & Beer with Chef Kern’ by Kronenbourg 1664

[Special Event]

Malaysia’s Hottest Bloggers’ Stephanie Lim, Zoey Lai and I were extremely privileged to be invited to an evening of fine foods and beer appreciation – “Fine Dine & Beer with Chef Kern” hosted by Kronenbourg 1664 which is the official beer for the Malaysian International Gourmet Festival 2011.

This super exclusive fine dining dinner for only 25 people was held at Samplings on the Fourteen, Berjaya Times Square Hotel on 11 October 2011.

The participation of Carlsberg Malaysia (which imports and distributed Kronenbourg 1664 and a host of other brands which you will see featured below) in the 11th year of the Malaysian International Gourmet Festival (MIGF) offers the best selection of beer, wine and spirits as the ideal companion for gourmet diners to indulge in specially crafted menus at participating MIGF outlets.

Now I’ve done food and wine/ liquor pairings in the past but beer pairings (barring the exception of the beer batter covering your fish and chips)? Well we were to discover that beer can actually enhance the taste of food and vice versa during the course of the evening.

Here’s what happened…

A photo with MHB's Stephanie Lim and the Kronenbourg girls outside the restaurant
Tried to recreate it with MHB's Zoey using portrait instead of landscape
Nice view of KL city from Samplings on the Fourteen on the 14th floor of the Berjaya Times Square Hotel
The menu for the night!
A chef preparing the food. Now it was an open kitchen so we got to see the food being made before our eyes!
To start off the night it was the Pan Fried Foie Gras. Now I can never say no to foie gras and this was done to perfection with it's earthy flavours complemented with...
...the Savanna Dry Cider which offered a sweet, sour and refreshing taste which served to perk up my tastebuds! (too much foie gras can be a bit 'jelat' but the crisp flavours of the cider cut right through the richness!)
Cappuccino! No not the coffee as this one is Savanna Dry Cider infused Porcini mushroom! Now this is definitely not your ordinary mushroom soup! The sweet and sour taste of the cider paired with the earthy mushroom flavour was a match made in heaven! I could have drank a whole litre of this but I had to save some space for the dishes to come
Poached Black Cod served with lentils and potatoes. Ok the real name is too long and I'm lazy! Super fresh fish smothered in a delicious cream sauce made and paired with the...
...the Kronenbourg 1664 Blanc! Now I usually prefer the Kronenbourg 1664 lager (green bottle) over the Blanc but in this case I must admit that the Blanc's fruity flavours went really well with the cod!

Then it was time for the main course and that’s where Chef Jochen Kern assisted by Sous Chef Valmurugan Subramaniam got down to business.

A little background on Chef Jochen Kern

Master of Trade Jochen Kern is a passionate German culinary expert who has more than 40 years experience in the hospitality industry across Europe, Africa, the Middle East, Central America, Polynesia and Asia. He earned the title – Master of Trade in his native country which entitles him to test and certify other chefs and cooks at various culinary degrees. Among many other prestigious titles, Chef Kern is also the founder and president of the Cordon Noir Gourmet society, a non-profit gastronomic club for fine food aficionados.

In addition to the above credentials, Chef Kern can certainly pride himself having served many dignitaries such as Queen Elizabeth II, former President Bill Clinton, Tun Dr. Mahathir Mohd., The King of Thailand, the Sultan of Brunei and family, Minister Mentor Lee Kuan Yew and many others. Chef Kern who is well known for his strong sense of humour and infectious laughter is very passionate about his quest for gastronomic excellence.

Impressive right?

Everyone giving their full attention to the Chef Jochen Kern
Carefully plating the dish. Presentation is just as important as the taste, texture and freshness of the dish!

I managed to shoot a little snippet of him making my main course.

Wow! I felt like I was in an episode of Master Chef! Well these were the two (2) main courses for the night..

Stephanie has this one - Roasted Medallion of Australian Venison Loin. Now I can't tell you what this tastes like but Stephanie looked like she was enjoying it
This was mine! I just love a good steak and this Grilled American Prime Beef Tenderloin was simply sublime! Cooked medium rare to preserve the taste and to keep the meat tender (just look at the lovely pink centre!) this dish and Stephanie's venison were both subtly infused and paired with the...
...Kronenbourg 1664 lager!!! My fav!!!
The dessert was the Hot Corossol Souffle which was served with the very expensive Inniskillin ice wine. Now call me spoilt but ice wine is the only type of wine I drink and this has to be one of the best that I've ever tasted! Dry, sweet and fruity...simply awesome and lent it's sweetness to the dessert.
Throughout the night I was also drinking Asahi! Super dry and super refreshing!
Cafe Amarula - Coffee with Amarula ice cream! Lovely! Btw Amarula Cream is from South Africa and is made from the Marula fruit. Even animals like it! Check out the video below hahaha!

Chef Jochen Kern with Stephanie and Zoey
The lovely hostesses for the night kept me well watered

Log onto Kronenbourg 1664’s facebook page at https://www.facebook.com/KronenbourgMY and stand a chance to win exclusive prizes and goodies.

For more information regarding Carlsberg Malaysia’s participation in the MIGF, visit its corporate website at www.carlsbergmalaysia.com.my.

More photos from the event on my Facebook page (click here).

About Tim Chew

Managing Editor and Founder of MHB Digital - http://mhbdigital.com More than 15 years of media, marketing, and management experience with various media owners and publishers.

6 comments on “‘Fine Dine & Beer with Chef Kern’ by Kronenbourg 1664

  1. Pingback: Malaysia’s Own Oktoberfest 2012 Launch « Adventures of a Tomcat

  2. Pingback: A Gastronomical Adventure with Carlsberg and Chef Anton Mosimann « Adventures of a Tomcat

  3. Pingback: Food Review – Christmas Menu at Samplings on the Fourteen | Adventures of a Tomcat

  4. Pingback: MIGF 2014 Menu – Samplings on the Fourteenth | Adventures of a Tomcat

  5. Pingback: MIGF 2014 Review – Samplings on the Fourteenth | Adventures of a Tomcat

  6. Pingback: Editor’s Note – December 2021 – timchew.net

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