Feringgi Grill Holds Wine & Dine Dinner Celebrating Malaysia Tourism Award 2016/2017

Visiting Feringgi Grill regularly for the past nine years, I can say I am constantly blown-away by the full Feringgi Grill’s experience.

Just last month, I had a wonderful opportunity to visit this prestigious fine dining restaurant once again, when I was invited to attend its Appreciation Wine Dinner celebration for awarded the Malaysia Tourism Award 2016/17. The award-winning restaurant which has charmed epicureans with its French cuisine for many years is the sole winner from the northern region.

The joyous evening started with pre-dinner drinks at the Feringgi Bar lounge. Around 120 guests were greeted with glasses of Moet before moving on to Feringgi Grill to sample new inventive dishes crafted by Chef De Cuisine Thibaut Pouplard and his culinary team.

From left: Loy & Chong

From left: Nick Flynn (resident manager), Elaine Yue (general manager) & Kenneth Tan

At Feringgi Grill, Nick Flynn, the resident manager, addressed everyone with a short speech before the feast began. He sincerely expressed his appreciation, praise and congratulations to Feringgi’s culinary and service team for their hard work and constant dedication to achieve this well-deserved honour.

Nick Flynn (resident manager)

Guests were treated to the innovative seven-course dinner with wine pairing to celebrate. Amuse-bouche started the evening off with the serving of Boeuf “Tosa Province” paired with Stimson Estate Cellars Chardonnay.

The dish with thin beef slices from Tosa Province spruced up with radish, sesame, lime and tataki sauce worked up the appetite for the meal.

Chef De Cuisine Thibaut Pouplard helming the kitchen

Boeuf “Tosa Province” paired with Stimson Estate Cellars Chardonnay

Afterward came the Bouillon de St-Jacques au Safran paired with a glass of 2016 E Guigal Cotes du Rhone Blanc. The white wine using several blend of grapes (with majority Viognier grapes) offers plenty of freshness and fruitiness.

The beautifully brown succulent Hokkaido scallop came with a spread of delicatessen – potato emulsion, bell peppers and saffron sauce. The composition of taste makes one wanting to reach for the next scallop.

Bouillon de St-Jacques au Safran

Bouillon de St-Jacques au Safran paired with E Guigal Cotes du Rhone Blanc

For the fish dish, there is the Cabillaud Beurre Blanc featuring a moist piece of cod fish with carrots, bacon, herbs, and rich creamy white wine sauce. The dish is further enhanced by a glass of 2014 Pierre Andre Bourgogne Pinot Noir, a red wine with plenty of red fruit driven notes and rich tannins. The pairing of the wine and the fish was simply memorable.

To refresh one’s palate, an interlude of Sorbet Mangue with grapefruit gel, pepper and mint was served.

Cabillaud Beurre Blanc

2014 Pierre Andre Bourgogne Pinot Noir

For the main course, the chef surprises with the serving of Ballotine de Volaille au Foie Gras et Fruits. The dish was a hearty offering of seared foie gras and chicken accompanied by a selection of vegetable, not forgetting roasted seasonal fruits and morel mushrooms. The choice of wine was the 2015 Sterling Vintner’s Collection Cabernet Sauvignon, an approachable medium-bodied red wine.

Ballotine de Volaille au Foie Gras et Fruits

Sterling Vintner’s Collection of Cabernet Sauvignon

Dessert took the shape of Peach Melba which was paired with a glass of Selbach Oster Mosel Riesling Incline Qualitatswein. The peach poached with a bit of softness was served with raspberry sauce and topped with vanilla ice cream. The contrast provided by the accompanying ingredients together with the delicate scent of the peach made this an enjoyable dessert.

Peach Melba accompanied by Selbach Oster Mosel Riesling
Incline Qualitatswein

The feast ended with coffee and tea with petit fours accompanied by Martell VSOP Nuit before the culinary team headed by Chef Thibaut and the service team headed by Restaurant Manager Mohd Farouk emerged to bow and thank all the diners.

All present that night expressed their adulation and appreciation in the form of a hearty round of applause.