French-influenced restaurant Millesime (meaning “vintage” or “good harvest”) brings a fresh new approach to the regular dining out experience by going “off menu”. And what is “off menu”, exactly? Be prepared to be amazed!
Millesime bears the private kitchen concept where customers savour the chef’s creation of the day and ingredients are the best and freshest available! So fresh and so good that they are now an award-winning restaurant with Miele Guide’s recommendation as one of Asia’s top restaurants. Singapore’s “Food & Travel” magazine too, voted it as one of the top six dining “must do”s in 2011.
But of course, all that is thanks to Chef Max Chin, a man with an illustrious and long career in the food industry, and one of the co-owners of Millesime. In fact, we think that everything he touches easily turns to gold because his previous restaurants too have won numerous awards. So it’s without a doubt that he has single-handedly brought this same winning characteristic to Millesime.
His motto? No compromise in quality.
On Tuesday, the restaurant welcomed a slew of its regular patrons for an evening of fine food and wine pairing with celebrated Australian winemaker, Jim Barry Wines.
The event was hosted by Peter Barry (Managing Director of Jim Barry Wines, second son of Jim Barry; the founder of Jim Barry Wines) and also a notable winemaker in his own right.
Among the wines served in the Jim Barry wine dinner today was the renowned “Armagh” Shiraz 2007. Awarded 5 stars and 97/100 by Nick Stock from The Penguin Good Australian Wine 2010, the “Armagh” Shiraz is an absolute icon of Australian fine wine. Known for it’s impeccable quality and legendary status, the “Armagh” Shiraz is cultivated from a vineyard planted by Jim Barry himself in 1968.
Highlights of the night also included Millesime’s custom made menu, drafted exclusively for the purpose of accentuating the iconic wines served.
“The idea is to showcase the delicacy of each wine through pairing them with fine food that compliments each underlying tasting note of the wines”, said Lionel Lau (Co Founder of Millesime). “Instead of trying to compete with the wines, the dishes served will enable our patrons to heighten their senses and experience complimentary sensations”, he added.
Throughout the night, Peter Barry lead the guests through each wines’ traits, including its’ origins and tasting notes.
At the same time, Millesime took the opportunity to showcase a more interactive method of enjoying wines available there. Its extensive wine list has been incorporated into an iPad whereby patrons are able to browse through each wine and more information about the wine is just a click away.
How about that? Wine, dine, and unwind at Millesime, anyone? It’s located at:
G1-01-3, Ground Floor,
Menara Kencana Petroleum, Solaris Dutamas,
1, Jalan Dutamas 1, 50480 Kuala Lumpur
Kindly note their opening hours:
Monday to Saturday: 12:00pm – 3:00pm (Lunch), 5.00pm – 7.00pm (Sandwich Hour), 7.00pm – 12.00am (Dinner)
Sundays: Closed
For more information, visit Millesime’s website.
