Malaysia Dinner
Bailliage of Sabah
Kota Kinabalu, November 25, 2019
Soirée en rose
" a French Affair in the romantic setting of Adelphi & Co. "

Nothing ventured, nothing gained - so the saying goes. Hence the Bailliage officers got right out of their comfort zone to organize a dinner in a quaint little restaurant in Kota Kinabalu, the capital of Malaysia’s Sabah state in the northern part of the island of Borneo.

We challenged very talented young Chef Jimmy Boon to come up with a theme and create a menu. And he did in the form of a seven-course tasting menu themed “Soirée en rose” - a French Affair in the romantic setting of Adelphi & Co., a stand-alone restaurant.

Chef Jimmy studied in Birmingham and trained alongside Michelin 2-star British Chef Marcus Wareing at The Gilbert Scott in London’s St. Pancras Renaissance Hotel. Chef Jimmy returned to Malaysia as an Executive Chef with Adelphi & Co.

An amuse bouche of “cheesy gougères with salmon pate” paired well with the Champagne Palmer & Co Rosé Réserve. It set the scene for an evening of fine food, excellent wine and great conversation throughout.

An appetiser of scallop ceviche with mango salsa inspired by our native dish, “Hinava” was paired with Dr Loosen Riesling from the Mosel Valley in Germany. This aromatic wine with its high acidity and complexity enhanced the umami and sweetness of the scallop.

Next was poached black cod and clam velouté, influenced by the taste of Japanese miso, which went well with a white Châteauneuf-du-Pape from Château La Nerthe. The fruity sensation of the wine was intensified.

The warm duck rillette and blood orange with Château Nenin (Pomerol) was equally good.

The highlight of the evening was the main course of Bourbon-marinated, dry-aged Wagyu beef. It married so well with Arômes de Pavie (second wine - since 2005 - of Saint-Émilion Premier Grand Cru Classé estate, Château Pavie).

To finish we enjoyed chocolate XO served with mulled wine.

As the evening came to a close - or so we thought - we were surprised with one last dessert: raspberry rose lychee-infused shortbread served with hot Lapsang tea.

A sweet ending to a wonderful night.

Keyna Fung
Vice-Chargée de Missions