By V. Sivaji
A Caribbean-esque breeze and the gentle hush of the Andaman Sea set the stage at The Ritz-Carlton, Langkawi, an idyllic backdrop for an evening dedicated to the art of champagne.
For true enthusiasts, this was more than a tasting; it was a masterfully curated journey through the refined world of Champagne Barons de Rothschild.
We must say that among the many champagne and wine dinners we have attended, this stands as the finest to date. Each cuvée poured spoke of precision, heritage and elegance,yet what elevated the evening further was the impeccable culinary symphony crafted alongside it.
Set within the award-winning Hai Yan Restaurant, guests were treated to not only sweeping sea views and a spellbinding sunset, an ambiance that mirrored the brilliance in every glass. The experience was as sensorial as it was indulgent.
The evening unfolded with a delicate Steamed Garoupa Fish Fillet, beautifully paired with Ritz Reserve Blanc de Blancs, an opening that immediately set a high bar. This was followed by Deep-Fried Shelled Prawns with luscious Cheese Butter Sauce and Fish Roe, complemented by the Ritz Reserve Vintage 2015, delivering richness with finesse.
A more decadent turn arrived with Roasted Duck served alongside Man Tau, Foie Gras, Sturgeon Caviar, and Seafood Sauce, paired exquisitely with the Rare Collection Rosé 2012.
Then came the showstopper: Pan-Fried Wagyu Beef with Black Pepper with Summer Truffle, elevated by the legendary Château Mouton Rothschild 2003,an opulent pairing that defined the evening’s highlight.
Dessert offered a refined close: Oolong Tea Panna Cotta with Honey Aloe Vera, Black Sesame Tuile, and Peach, harmonized with Ritz Reserve Rosé, an elegant finale to a thoughtfully orchestrated experience.
Guiding the evening was Frédéric Mairesse, managing director of Barons De Rothschild whose presence underscored the significance of the occasion. Fresh from a series of distinguished dinners in Kuala Lumpur, Langkawi marked a memorable interlude before his onward journey to Hong Kong and mainland China.
The evening organised by S.H. Maju Sdn Bhd drew an enthusiastic and discerning crowd, from in-house guests to members of the local expatriate community too.
In every sense, it was a celebration of champagne at its most expressive, where exceptional terroir met culinary artistry brought by Travis Loh, Chinese Chief De Cuisine where every detail, from glass to plate to panorama, was nothing short of outstanding.
Spotted at the fine dinner was Alfred Low, CEO of S.H Maju Sdn Bhd, Danny Yeo, General Manager of Mercure Langkawi Pantai Cenang, Wong Ai Lin General Manager Holiday Villa Langkawi, Garry Chan of Cenang Mall, Pierre Boudville of Pelangi Resort, Laurens Kritzinger, General Manager The Westin Langkawi, Adrian Chung, General Manager of Berjaya Langkawi Resort, Wani Sharif, Director of Food & Beverage The Danna, Langkawi, Derrick Yee of S.H Maju Sdn Bhd, Paul Hu, Director of Food & Beverage Ritz-Carlton, Langkawi among others.
