E1115_LIVING Food
1
ELLE. MY 171 LIVING FOOD TEXT: SAMANTHA JOSEPH. IMAGE CREDITS: ISTOCK.COM; CORBIS/CLICKPHOTOS If you’re not in the mood for hosting, take the party to Mama San. The food is a blend of Malaysian, Chinese, Indonesian, Thai and Indian — you’ll see familiar items being given the fusion treatment. Think murtabak stuffed with lamb and paired with a refreshing tamarind dressing, or barbecued duck swimming in red curry, soft shell crab rojak and tempting shark asam rebus with ginger flower and Vietnamese mint. Mama San Kuala Lumpur is only the second international branch of chef Will Meyrick’s award-winning Mama San restaurants, the original being in Bali. Our session at Mama San KL saw two clear winners — a rich butter chicken cooked Indian style — red, creamy and tender, mopped up with crisp warm naan; and plump fried sotong, the thick rolls of squid on a bed of sliced lemongrass. While the food is delicious and well- executed, the cocktails and desserts are just as impressive. Whether poured into a martini glass, hip flask or tiffin carrier, the cocktails at Mama San pack the same punch as redolent of rich flavours and unexpected combinations as their food. We loved the Lychee Tiffin Punch, a deceptively innocent-sounding drink that comes in a small double container tiffin. The punch is MAMA SAN The first Malaysian branch of the popular Bali restaurant combines ambience and flavour a riot of colours — lemon, lime, lychee and strawberries — and appropriately named. Even one of the two tiffin containers is a boozy shot to the system. The coconut daiquiri is another must-try Mama San signature. A little on the sweet side, it’s no less impressive with passionfruit foam and slices of young coconut. The dessert menu indulges the adventurous spirit of chef Meyrick. There’s a durian pannacotta with sticky rice, and a ‘Kampung Snicker’ — a parfait of peanut butter with chocolate-coated peanuts. We especially love the Nutella buns dunked in an affogato of warm Kintamani coffee, the chocolatey sweetness offset by the smoky bitterness of the coffee — we’d eat this all day if we could. The condensed milk ice cream was surprisingly subtle, closing the meal with a refreshing, coconutty flavour. All of this takes place in an understated, stylish setting that incorporates elements from all over South East Asia. Mama San herself peers out from one of the walls, perfectly made up, with a pleased half- smile on her lips — like her, we’re pretty sure you’ll have a good time. Mama San Kuala Lumpur, 46, Ground Level, Suria KLCC. mamasankualalumpur.com 1 St-Germain Elderflower Liqueur is great on its own or in a champagne cocktail. 2 Truffle salt for vegetable dishes. 3 Peppadew peppers are ideal for cheese plates and complement sharp cheddars and aged Goudas well. 4 Gourmet ice cream sauce that makes any dessert better. 5 An upbeat playlist keeps things lively. HAPPY HOSTING Cupcakes and Cashmere’s Emily Schuman on her must- haves for entertaining Dendeng belado Red duck curry Emily Schuman's bar trolley, from Cupcakes and Cashmere 170 ELLE.MY Thinking of setting up a home bar? Mixologist Angel Ng shares the bar basics BAR NECESSITIES T here are seven standard bottles that bartenders stack closest to them. They’re also known as house-pours — vodka, London dry gin, white or gold rum, tequila blanco or reposado, bourbon, Scotch whisky and brandy or cognac. But stocking up on all of these isn’t necessary for someone new to cocktails. Start by picking two of your favourite spirits before expanding the collection. White spirits are especially versatile in cocktails, suitable for beginners and quite affordable too. Next, move on to choosing liqueurs — this part can be intimidating as the selection is vast. To help narrow it down, pick a couple of your favourite taste profiles to experiment with. Until you’re well-versed in your own taste profile and preferences, don’t bother buying more than three different liqueurs. Use vodka when you’re trying out the liqueurs, as its neutral profile allows you to understand the full flavours. STEP 1 SPIRIT STOCKING Don’t let the Malaysian market hold you back. When travelling, ask a local what their local booze is; randomly pick an unfamiliar liqueur; spend some time at duty free and discover editions like Stolichnaya Negro or Zubrówka vodka. FROM THE BOTTOM UP Follow our steps for a well-stocked home bar BOOZY BASICS THREE FAIL-SAFE COCKTAIL RECIPES VODKA Grey Goose LONDON DRY GIN Tanqueray10 WHITE RUM Bacardi Blanca TEQUILA REPOSADO Jose Cuervo Especial BOURBON Jim Beam White SCOTCH WHISKY Chivas Regal BRANDY/COGNAC Hennessy VSOP Tumbler (all-purpose) Tall (highball cocktails and mixed drinks) Martini Collins (mixed drinks, especially Tom Collins cocktails) Coupe (champagne) Double Rock (whisky, Old Fashioned, Negroni) STEP 3 GLASS BUT NOT LEAST Many glasses do double duty when it comes to housing drinks. Remember, the perfect cocktail comes from tasting, sharing and failing. Everyone has a different perspective on what tastes amazing. STEP 2 TOOL UP What you'll need: a 3-tier shaker (great for beginners), a Hawthorne strainer, fine strainer, bar spoon with disk, fruit carving knife, 30/15ml jigger, Mexican elbow or hand-held citrus press, chopping board. SHAKE: MARGARITA 60ml tequila 30ml Cointreau 30ml fresh lime juice Salt 1 Rim the glass with lime and salt. 2 Shake all ingredients with ice in a cocktail shaker and double strain into margarita glass. BUILD: TOM COLLINS 60ml London dry gin 20ml fresh lemon juice 10ml simple syrup Club soda, to top up 1 Add all ingredients except soda to a tall glass and stir. 2 Fill the glass with cubed ice and stir while adding soda slowly. 3 Garnish with a lemon slice. STIR: NEGRONI 25ml London dry gin 25ml Campari 25ml Vermouth rosso 1 Pour all ingredients into a cocktail shaker. 2 Add ice and stir about 20 counts. 3 Taste to make sure the bitter and sweet notes are balanced. 4 Strain into a double rock or tumbler and add ice. 5 Zest orange peel onto the cocktail and rub the essence around the rim.
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Transcript of E1115_LIVING Food
ELLE. MY 171
Living FOOD
TEXT
: SAM
ANTH
A JO
SEPH
. IM
AGE
CRED
ITS:
ISTO
Ck.C
OM; C
ORbI
S/Cl
ICkP
HOTO
S
If you’re not in the mood for hosting, take the party to Mama San. The food is a blend of Malaysian, Chinese, Indonesian, Thai and Indian — you’ll see familiar items being given the fusion treatment. Think murtabak stuffed with lamb and paired with a refreshing tamarind dressing, or barbecued duck swimming in red curry, soft shell crab rojak and tempting shark asam rebus with ginger flower and Vietnamese mint. Mama San Kuala Lumpur is only the second international branch of chef Will Meyrick’s award-winning Mama San restaurants, the original being in Bali.
Our session at Mama San KL saw two clear winners — a rich butter chicken cooked Indian style — red, creamy and tender, mopped up with crisp warm naan; and plump fried sotong, the thick rolls of squid on a bed of sliced lemongrass.
While the food is delicious and well-executed, the cocktails and desserts are just as impressive. Whether poured into a martini glass, hip flask or tiffin carrier, the cocktails at Mama San pack the same punch as redolent of rich flavours and unexpected combinations as their food. We loved the Lychee Tiffin Punch, a deceptively innocent-sounding drink that comes in a small double container tiffin. The punch is
MAMA SAnThe first Malaysian branch of the popular Bali
restaurant combines ambience and flavour
a riot of colours — lemon, lime, lychee and strawberries — and appropriately named. Even one of the two tiffin containers is a boozy shot to the system. The coconut daiquiri is another must-try Mama San signature. A little on the sweet side, it’s no less impressive with passionfruit foam and slices of young coconut.
The dessert menu indulges the adventurous spirit of chef Meyrick. There’s a durian pannacotta with sticky rice, and a ‘Kampung Snicker’ — a parfait of peanut butter with chocolate-coated peanuts. We especially love the Nutella buns dunked in an affogato of warm Kintamani coffee, the chocolatey sweetness offset by the smoky bitterness of the coffee — we’d eat this all day if we could. The condensed milk ice cream was surprisingly subtle, closing the meal with a refreshing, coconutty flavour. All of this takes place in an understated, stylish setting that incorporates elements from all over South East Asia. Mama San herself peers out from one of the walls, perfectly made up, with a pleased half-smile on her lips — like her, we’re pretty sure you’ll have a good time.
Mama San Kuala Lumpur, 46, Ground Level, Suria KLCC. mamasankualalumpur.com
1 St-Germain Elderflower Liqueur is great on its own
or in a champagne cocktail.
2 Truffle salt for vegetable dishes.
3 Peppadew peppers are ideal for cheese plates and
complement sharp cheddars and aged Goudas well.
4 Gourmet ice cream sauce that makes any
dessert better.
5 An upbeat playlist keeps things lively.
HAPPY HOSTInGCupcakes and Cashmere’s Emily Schuman on her must-haves for entertaining
Dendeng belado
Red duck curry
Emily Schuman's bar trolley, from Cupcakes
and Cashmere
170 ELLE.MY
Thinking of setting up a home bar? Mixologist Angel Ng shares the bar basics
BAR NECESSITIES
There are seven standard bottles that bartenders stack closest to them. They’re also known as house-pours — vodka, London dry gin, white or gold rum, tequila blanco or reposado,
bourbon, Scotch whisky and brandy or cognac. But stocking up on all of these isn’t necessary for someone new to cocktails. Start by picking two of your favourite spirits before expanding the collection. White spirits are especially versatile in
cocktails, suitable for beginners and quite affordable too.
Next, move on to choosing liqueurs — this part can be intimidating as the selection is vast. To help narrow it down, pick a couple of your favourite taste profiles to experiment with. Until you’re well-versed in your own taste profile and preferences, don’t bother buying more than three different liqueurs. Use vodka when you’re trying out the liqueurs, as its neutral profile allows you to understand the full flavours.
StEp 1SPIRIT STOCKINGDon’t let the Malaysian market hold you
back. When travelling, ask a local what
their local booze is; randomly pick an
unfamiliar liqueur; spend some time at duty
free and discover editions like Stolichnaya
Negro or Zubrówka vodka.
FROm The bOTTOm uPFollow our steps for a well-stocked home bar
bOOzy baSICS thrEE fail-SafE CoCktail rECipES
VoDka Grey Goose
lonDon Dry gin Tanqueray10
WhitE rum Bacardi Blanca
tEquila rEpoSaDo Jose Cuervo Especial
BourBon Jim Beam White
SCotCh WhiSky Chivas Regal
BranDy/CognaC Hennessy VSOP
tumbler (all-purpose)
tall (highball cocktails and mixed drinks)
martini
Collins (mixed drinks, especially tom Collins cocktails)
Coupe (champagne)
Double rock (whisky, old fashioned, negroni)
StEp 3GLaSS buT NOT LeaSTMany glasses do double duty when it
comes to housing drinks. Remember, the
perfect cocktail comes from tasting, sharing
and failing. Everyone has a different
perspective on what tastes amazing.
StEp 2TOOL uPWhat you'll need: a 3-tier
shaker (great for beginners),
a Hawthorne strainer, fine strainer,
bar spoon with disk, fruit carving
knife, 30/15ml jigger, Mexican
elbow or hand-held citrus press,
chopping board.
ShakE: MargarITa
60ml tequila30ml Cointreau30ml fresh lime juiceSalt
1 rim the glass with lime and salt.2 Shake all ingredients with ice in a cocktail shaker and double strain into margarita glass.
BuIld: ToM CollINS
60ml london dry gin20ml fresh lemon juice 10ml simple syrupClub soda, to top up
1 add all ingredients except soda to a tall glass and stir.2 fill the glass with cubed ice and stir while adding soda slowly.3 garnish with a lemon slice.
STIr: NEgroNI
25ml london dry gin 25ml Campari25ml Vermouth rosso
1 pour all ingredients into a cocktail shaker.2 add ice and stir about 20 counts. 3 taste to make sure the bitter and sweet notes are balanced.4 Strain into a double rock or tumbler and add ice.5 Zest orange peel onto the cocktail and rub the essence around the rim.
