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Jeff’s Cellar: Cave Restaurant The Two Cs of Fine Dining

Regarded as two of the most decadent delicacies in the western culinary world, Caviar and Champagne are heading to Ipoh way on June 11. One of the most extravagant culinary events is taking place on June 11 at Jeff’s Cellar Cave Restaurant where a special Kaviari Caviar & Palmer Champagne Dinner will be held.

Caviar Delight is crafted by Executive Chef Boon in collaboration with Classic Fine Food featuring a range of Kaviari Caviar with the various dishes.

Asia Euro is also joining in this promotion with a range of Palmer Champagne to be paired with each course.

In an 8-course dinner featuring delicacies like fine claire oyster topped with osetra caviar; raw Hamachi or yellowtail Japanese Kingfish topped with kristal caviar; a lavish roasted cauliflower soup with Hokkaido scallop, sevruga caviar and 23k edible gold leaf; homemade uni (sea urchin) pasta with sea urchin butter, fresh sea urchin, beluga caviar and Italian imported shaved bottarga (mullet eggs-equally rare); and even a GELÉE DE CHAMPAGNE ET CAVIAR jelly of champagne palmer brut champagne with osetra caviar.

A mere bagatelle at RM1099 per person(!!), the menu paired with champagne is for one night only and seating is limited to 35 persons. After June 11, the caviar menu continues but without the wine pairing. So do book early!

Date:                June 11, 2019 (Tuesday)
Time:                7pm until finish
Restaurant:     Jeff’s Cellar Cave Restaurant
                         The Banjaran Hotsprings Retreat (Kinta Sunway Resort Sdn Bhd)
Reservations:  Grace Chan Pui Fun +605 210 7745 or +60 16 568 6221
Email:              chanpf@sunwayhotels.com
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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