The Wonderarium at BABE by Jeff Ramsay

[Event]

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We headed over to BABE by Jeff Ramsay on 15 June 2019 for “The Wonderarium” which is a series of four cocktail socials that invites guests to uncover new ways to engage with variations of taste through food, drink and sensorial experiences. The first of The Wonderarium cocktail social kicked off with Chef Ramsey’s finely balanced menu of cocktails and tapas that highlight new ways to experience: Umami & Smoke.

The idea behind these socials is to offer a multi-sensory, interactive cocktail (instead of a stuffy sit down dinner) through a specially designed array of experimental cocktails and canapés. At BABE by Jeff Ramsay, the food is never what it seems, therefore it was a fun evening where what we saw with our eyes was nothing our palate expected!

We got to enjoy Martell VSOP Aged in Red Barrels cocktails that paired exquisitely with Babe’s impeccably curated tapas menu. For the evening’s pièce de résistance, Chef Jeff Ramsey personally led us through a series of mind-opening, sensorial gastronomy experiments and curiosities at the Martell trunk. Rounding out the evening was live music that set the mood for a fun and unique experience!

“The Wonderarium invites guests to broaden their gastronomic perspectives while going on an unexpected but edifying exploration of how we perceive and enjoy tastes,” said Sebastien Mouquet, Managing Director of Pernod-Ricard Malaysia. “Everything about this event encourages guests to surrender to their curiosity; to see the unseen, feel what others don’t, and experience what others aren’t.”

“When you step up to the Martell Trunk, it should immediately inspire you to question the obvious and embrace your curious spirit… You may inhale a flavour or taste something that isn’t quite like it seems. I want guests to leave with a wealth of gastronomical eureka moments, and more questions than answers,” – Chef Jeff Ramsey

Sashimi Spring Rolls

Freshly Chopped Sashimi and Umami Soy Jelly in Spring Roll Shell

Dashi Infused Hiyashi Tomato

Tosazu Jelly & Tamanegi Dashi

Unagi Terrine

Unagi Jelly, Wasabi, Spring Onions

Ikura Tartlette

Smoked Salmon Roe on Fromage Blanc with Crispy Tart Shell

Salmon roe on top of white cream cheese in a tart shell – simply bursting with umami flavours from the roe, contrasting against the creaminess of the cheese. One of my favourite tapas at BABE!

Tenshi no Ebi Nigiri

Blue Angel Prawn, Grilled Ebi Miso on Sushi Rice

Nasu with Smoky Bonito

Grilled Japanese Eggplant and Roasted Miso

Kurozato Braised Short Ribs

Okinawan Brown Sugar, Purple Sweet Potato and Pickled Mustard Seeds

Babe-n-dazs

Martell VSOP Aged in Red Barrels and Foie Gras Ice Cream Sandwich

BABE’s famous Babe & Daz which is “ice cream style” foie gras laced with Martell cognac and covered with chocolate! I loved this as I love foie gras and this was one of the most unique ways to enjoy the premium ingredient!