Experience: Shucked Oyster Masterclass @ The Gardens, Midvalley

I just recently learnt how to truly enjoy oysters.

I thought being someone who loves eating oysters just meant stuffing my face with (m)any raw oyster at buffets.... and then hoping not to have a stomachache later. But with this masterclass, I realise it's more to it than just being a good value for money item at an all-you-can-eat.

I can't imagine how one simple shelled thing can look, taste and smell so different from the other, but it can! My eyes and taste buds are now suddenly opened to a whole new world -  tasting oysters is very much like tasting whisky, or wine.

Tragheanna Bay, Ireland (RM30*): Very fishy. Irish Premium, Ireland (RM37*): Very pleasant, salty.
Dutch Creuses, Holland (RM37*): Easy, smooth subtle sea taste.

In fact like whisky or wine, everything about its environment can affect an oyster's character - the location, the temperature, the water. Even the tasting process itself is very much like tasting whisky. Let me explain:

1. To properly taste whisky - one shouldn't add any water, ice or mixer into it. To taste oyster, one shouldn't add any condiment to it (lemon or tabasco) and just savour it raw, as it is, brine and all.

2. Before tasting it, you should take a good whiff at it - as both oyster and whisky has its own distinct scent, depending on where they originate from.

Sydney Rock, Australia (Price unavailable): Upfront soft, ends and stays with iodine - it's like an islay whisky!
Jersey Rock, UK (RM46*): Sweet! West Mersea, UK (RM38*): Clean flavour.

3.  Let your whole mouth savour it - your tongue is segmented into different flavour segments. To fully appreciate what you're tasting, you'll need to coat your entire mouth with it.

4. Savour it slowly - not gulp it down. Otherwise, how are you going to know what it really tastes like, right?

5. Like whisky, wine or any other alcohol, there is also a nose, body and finish to oysters. I believe this is the same for every food stuff but today we're talking oyster. :P

Tasmanian Prime, Australia (RM38*): Salty! Coffin Bay, Australia (RM37*): Easy upfront, ends with the sea. Cloudy Bay, NZ (RM45*) - Very creamy & sweet (same place as the wine!).

Rule #1 was broken with me though. This noob can't take a full strength oyster because it's just too much of the sea, so with everything I tasted I had a drop of lemon and tabasco - sorry oysters!

So as I was saying, I learnt to truly enjoy oysters in the form of a Masterclass hosted by Shucked at the recent KL Oyster Festival.  For this session, we were given 12 oysters to try and pair with champagne, stout and cider.

You might like to know that the people behind Shucked (Southern Rock Seafood is theirs too) are responsible for bringing in fresh flown seafood for not only themselves, but for a host of other restaurants and bars too.

Loch Ryan, UK (RM56*): Very meaty texture, the zinc finish HITS you. Gallagher Special, Ireland (RM60*): Most expensive): Juicy sweet with an iodone end. Fin De Claire, France (RM45*): Distinct bronze end, very odd for me.

Like my whisky, I don't like the strong flavoured oysters. My preference is inclined towards the more subtle, sweet ones which aren't fishy or have a very pronounced ending. They would be the Irish Premium, Dutch Creuses, West Mersea, Jersey Rock, Coffin Bay, Cloudy Bay & Gallagher Special.

I find that champagne brings out the metallic taste of the oyster, which I didn't like. Maybe that's the point, and why people always seem to have oyster with champagne, but it's definitely not for me. I actually prefer oysters with Guinness or cider. With the Guinness, it becomes creamier. The cider's acidity helps offset the "fishiness" of the raw oyster. I also like white wine with it which brings out the sweetness of both (which I had on a separate occasion).

Lots of canapes and booze to accompany the lovely fresh oysters.

Now that KL Oyster Festival is done and dusted, Shucked will still hold regular Oyster Masterclasses at RM230 per pax (with free flow wine and beer) or RM160 without the booze.

These upcoming 90 minute sessions will have Josh Green, the resident Oyster expert (and owner of Shucked),  to talk you through your oyster tasting journey featuring 6 oysters, a glass of welcome champagne and lots of seafood canape in between to fill your tummy.

Here is Josh, showing us how shucking is done - it's not easy, you could lose a finger!

They still have available slots for:
Thursday, 19 November, 7:30pm
Thursday, 3 December,  7:30pm
Thursday, 17 Dececember, 7:30pm 

By the way, oyster masterclasses are also available for private booking for special events.

For more or to book: shuckedgarden@gmail.com or SMS 0129177613 (spaces are limited).

Get updated on their activities here:
www.facebook.com/ShuckedOysterBars
www.shuckedoysterbars.com

*quoted prices are for 3 pieces.

Insta Weekly: 3 Little Pigs Promo - on the #cocktailtrailKL - Haig Club Cocktail - Kampachi Kanpai - GAB Oktoberfest Finale - Marini's on 57

Stuffed my face with food and drink last week. It was a great week. I hope you had a great week too.


3 Little Pigs & the Big Bad Wolf: Ribs & Cocktail Promotion

Experience: Kampachi Sake Tasting & Appreciating Session

Kampachi probably holds the most number of junmai sake labels than any other Japanese restaurants in our country.

But what the heck is a junmai?

A table setting fit for a noble!

Insta Weekly: Gyukingu's new outlet - #CocktailTrailKL - Crackhouse Comedy Club - #MyTigerBites Finale - NewMan's #Cpa2015

Hoo boy. We've just come into the second week of November and it already feels like the end of it. Expecting a mad rush of parties and events towards the end of 2015 (to meet sales targets or to use up the allocated A&P budget I suspect, hehe). Here are 5 to start with:

Gyukingu Japanese BBQ's New Outlet + Wine Pairing 

Congratulations on the opening of the second outlet in Hartamas (just next to Old Town Coffee)!

Insta Weekly: 44 Bar has moved - KL Oysters Festival - Mortlach launch - Heineken Sundown Party - The Good Batch - Cocktails of 2 weeks -

I know, I know I've been tardy last month. Got too caught up with some crazy offline commitments. But after this week, things will go back to normal again. This I can promise all 5 of you. Without further ceremony:

44 bar has moved!

44 Bar said goodbye The Row @ Jalan Doraisamy and said hello to Dr. Inc @ Bangsar.

Until December 2015, check them out at their new location for your American craft spirits, bespoked gin tonic happy hour sessions and bottle-aged cocktails (truly special stuff) fix. There might be more stuff coming once they have properly settled down - if there is, I'll definitely let you on, on it.

New: Villa Danieli's (of Sheraton Imperial KL) Wine Dating

(Gift away at end of post!)

Last month, we were invited to experience Villa Danieli's new monthly event especially created for wine lovers and learners alike, playfully nicknamed "Wine Dating".

Worry not. It's not what you think it is.

Insta Weekly - Past 2 Weeks in Summary

2 weeks in 1 post this time okay? I was away all of last weekend and by the time I got back it was already mid week. Thankfully, it won't be a long update so don't be daunted and just read on. :)


1. Single & Available's Monthly Wednesday Whisky Fling - Glenglassaugh

Oh man. This monthly thing at Single & Available is getting more and more packed! Not sure if it's because it's a new flight of whiskies to taste at only RM20 per flight of 3 or the monthly whisky fling programme is gaining traction by you drunkards. :) Either way, it was a good night. If you missed it, well, you can read about the new whisky on my most recent post here > CLICK!

Launch: Glenglassaugh Highland Single Malt Whisky

Glenglassaugh is relatively unheard of in Malaysia. In fact, it didn't even properly show up in the whisky geeks' community radar up until the BenRiach distillery (also owns Glendronach) bought it over in 2013.

Drink ALL the Glenglassaugh!

However, you might be surprised to know that the distillery is actually 140 years old. Dating back to 1875, it claims to be one of Scotland's oldest distilleries.

Event: Guinness Anchor Berhad's (GAB) Oktoberfest 2015

It's that time of the year to imbibe more beer!

Doesn't matter if it's a Bavarian celebration because we are all international citizens of the world brought closer together by global trade and the internet! Is it any surprise that GAB is down with this? Of course not!

From left, Tai See Wai (Head of Trade Marketing), Bruce Dallas (Marketing Director), Hans Essaadi (Managing Director), Thum Chee Yuen (Sales Director) and Shereen Teh (Trade Marketing Manager) from Guinness Anchor Berhad at the launch of this year’s Oktoberfest celebration. (Image: GAB)

Insta Weekly: Kirin Beer Garden - GAB Oktoberfest 2015 - Free Whisky @ The Bar - Happy 3rd Birthday A&L

1. Kirin Ichiban Beer Pop Up Bar from 1 Oct to 10 Oct at @ Solaris, Publika.

I've mentioned this quite a few times on my FB, instagram and have even blogged about it already, haha. So why haven't you check it out with your friends and gotten hold of your own mini "slurpee" machine already? Hehe.

Event: Kirin Ichiban Beer Garden @ Solaris, Publika

A few of us were invited for a media preview of Kirin's little pop up beer garden in The Square, Solaris Publika.

Welcome to the Ichiban Bar (Image: Kirin)

Launch: Monkey Shoulder Blended Malt Scotch Whisky in Malaysia

Monkey Shoulder has officially arrived in Malaysia, YEAY!

Selamat datang Monkey Shoulder!

....but boo, because I wanted to keep it all to myself :(

Insta Weekly: Umeshu - Stoked - Villa Danieli Wine Dating - Kampachi Sake Appreciation

Oh dang it. Lost track of time. It's late and I'm typing this while I'm running on fumes. Gotta make this as short as I can before I fall aslee.......

1. Homemade Umeshu @ Kinme

Launch: Nikka Coffey Series in Malaysia

If you're into whisky, I'm pretty sure you're aware about (and contribute to) the hype on the sudden and terrible shortage of Japanese aged whiskies.

Nikka has been in the limelight quite recently for this reason too. Hearts were broken as selected Taketsuru, Yoichi and Miyagikyo expressions were phased out (and prices increased by a gazillion percent). While these are stuff of legend, what really set Nikka apart from the rest of the clutter (for me at least) is not their aged single malts (because everyone and their grandmother makes single malts), but their NAS blended and grains.

If you follow me at all, you'll know that I've professed my love for the Nikka From the Barrel, Taketsuru 12 and Nikka Coffey Grain.

Insta Weekly: Kaffir Limes - Glenglassaugh Launch - TDH Live @ Oasis - 44 bar feat. Chester Low - Paired @ Sheraton KL - Oktoberfest @ Brotzeit - ASEAN Jazz & Percussion Festival

Weirdest thing happened to me some time back which I can't figure out. Maybe you can help me?

I was with a group of people, enjoying ourselves at a bar when we were all hankering for a bit more to drink before leaving. Suddenly one of the guys insisted that I chose the next drink - specifically a bottle of whisky. Now I don't know this guy very well, but he was part of the group and we had just met that day. Further, this bar isn't particularly known as a whisky bar, so you can imagine the whisky options were rather sparse.. and even if they had any single malts, they were entry level whiskys.

I couldn't make myself to choose anything that I was willing to drink and pay a ridiculous sum for, and asked someone else to do it instead. However, this guy was insistent that *I* chose a bottle. I insisted that I couldn't. This went back and forth for awhile until I literally forced someone else to choose. Later that night, the guy who insisted I chose a bottle suddenly showed me his phone to reveal my blog on his screen.

I'm not sure what that was about. Until today, it still boggles my mind. It was all very odd, I thought. How would you have managed that situation?

Anyway - a lot happened last week!

1. Kaffir limes