Chivas Whisky Lab and Gobble Gobble Buffet at TEMPTationS, Renaissance Kuala Lumpur Hotel

[Event]

Chivas Whisky Lab Renaissance Kuala Lumpur Hotel (13)

 

 

MHB’s Andy Kho, Suzanne, my partner in crime and I recently attended the Chivas Whisky Lab at R-Stage, Renaissance Kuala Lumpur Hotel which is a whisky masterclass hosted by Renaissance Kuala Lumpur Hotel and Chivas Regal Malaysia (Pernod Ricard Malaysia) that brought me back to my days in chemistry class during secondary school. I was a science student back in Form 4 and 5 as I wanted to join most of my classmates who mostly choose the science stream and I certainly had the PMR qualifications to do so.

However in hindsight that proved to be quite a wrong decision as I was pretty terrible at Additional Maths, didn’t really like Biology and hated Physics class as the terms were all in Malay (but unfortunately although I have always been in a national school, my brain thinks in English). The only class I did quite like was the Chemistry class where I got to burn stuff (yes I can be quite the pyromaniac) and my teacher was one hot MILF which had all the boys in class drooling.

Anyway, I digress, back to the Chivas Whisky Lab at R-Stage. On the table before us were beakers, pipettes, tasting glasses, as well as bottles of different whiskies. The Chivas Whisky Lab is no normal whisky master class whereby the brand ambassador speaks and everyone else listens and asks the occasional question. Rather, it is more of a highly interactive class where us participants got to actually try to create our own blend of whisky. We had the option of making something similar to the Chivas Regal 12 or the latest expression from Chivas Regal – the Chivas Regal Extra, using the various single malt whiskies with a grain whisky and Strathisla single malt as the heart of the blend (of course, in reality Chivas Regal 12 and Extra are both made from many different whiskies, many more than just five).

Chivas Regal Extra was launched in Malaysia back in end 2015, and is an exceptionally rich and generous Scotch whisky expression – a result of selectively blending whiskies matured in sherry casks. The Oloroso sherry casks are originally from Spain and impart a deeper amber colour along with rich, sweet and spicy flavours to the whiskies.

Of course we were also free to deviate and create something totally different and unique according to our individual tastes. We used the whiskies from the various whisky producing regions of Scotland including the lowlands, the highlands as well as Isla to the base which was Strathisla and grain whisky. After we finished, we poured it into a little bottle to bring it home along with a certificate and a little miniature Chivas Regal Extra!

 

Tasting glasses with Chivas Regal 12 (top left), Chivas Extra (bottom left) and whiskies from different regions of Scotland

Whiskies from the various whisky producing regions of Scotland

We got to mix our own blended whisky from the five (5) different whiskies. We had to be very careful with the Isla whisky as it had an intensely peaty taste!

Conne Lim Jen Yng

As my partner in crime is a chemistry graduate, this was second nature to her

Conne Lim Jen Yng

Once we were happy with out own blend, we poured it from the beaker into a small glass bottle which we brought home

Conne Lim Jen Yng

Conne Lim Jen Yng

Conne Lim Jen Yng

Thanks for having us Renaissance Kuala Lumpur Hotel and Chivas Regal!

 

Photo credits: Andy Kho Photography (www.andykho.com) using his “for fun/ hobby cam” and author’s own using the Panasonic Lumix LX10

 

Gobble Gobble Buffet at TEMPTationS

Before the Chivas Whisky Lab, we tried the new Gobble Gobble dinner buffet at TEMPTationS (the hotel’s all day dining restaurant) which is also available for lunch at a really amazing price of RM60.00nett per person or dinner at RM80.00 nett per person from now until 30 April 2017. You can also opt to top up RM66.00 nett per person for two (2) hours free flow of house wine, or RM22.00 nett per person for two (2) hours free flow of soft drinks. You’ll also get free parking in the hotel!

Here’s a look at the dishes (photos by Andy Kho Photography – http://www.andykho.com). Click on the individual photos to open a larger version.

 

 

The photos below were shot by me using the Panasonic Lumix LX10. For this outing, I decided to be a bit more adventurous and shoot in Aperture Priority mode with the addition of the Toy Effect filter which reduces the peripheral brightness to give the impression of a toy camera being used to shoot the photos.

 

First up is a pic of the fresh oysters and prawns using the Aperture Priority mode (with no filter)

Part of the buffet line using Aperture Priority mode without filter

And using the Aperture Priority mode with the Toy Effect filter

Fresh oysters without filter

With filter

The sushi station (shot without filter)

With filter

My favourite was the Peking suck!

The pasta station where you can select your pasta which will be freshly made for you. The carbonara turned out to be pretty good!

The noodle station – select your ingredients and your noodles will be freshly made for you

The grilled meat station – I asked for my beef to be cooked medium rare and the chef did a good job!

Loved the fact that they had a cheese board

Vietnamese spring rolls

Desserts galore!

Chocolate fountain

 

TEMPTationS is located at:

East Wing – Lobby Level of the Renaissance Kuala Lumpur Hotel,

Corner of Jalan Sultan Ismail and Jalan Ampang,

50450 Kuala Lumpur,

Malaysia.

 

Telephone: 03 2716 9388

Email: rhi.kulrn.fb@renaissancehotels.com.

Instagram: @renaissancekualalumpur

Facebook: http://www.facebook.com/RenaissanceKL

 

Panasonic Lumix LX10

To find out more about the camera, head over to http://www.panasonic.com/my/consumer/cameras-camcorders/lumix-digital-cameras/advanced-creative/dmc-lx10.html

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