Champagne Bollinger Night at Nadodi KL!
Our highly anticipated Bollinger event at Nadodi has finally arrived! The atmosphere and setting at Nadodi were welcoming, with soft lighting casting a warm glow and focused spotlights adding an intimate touch to the ambiance.
First Course: The Welcome Trio
The Foie Gras Chettinad, a thin pastry with Foie Gras, Malabar Dates chutney, and beetroot, was fresh and crunchy. The Pol Financier had a delightful coconutty touch with a hint of creaminess, while the Pullisorru Ebi had a great balance between punchy and delicate.
Second Course: Buns of Banter
The Buns of Banter followed, featuring a chili mango croustade with a touch of spiciness and had familiar 'serbuk asam boi' flavors to me. This was delicate and proved to be a treat!The Sambol Bun added a nostalgic twist with its delicious and savory rendition of a classic and beloved bun.
Third and Forth Course: Mushroom Monsoon and Sanga Kaalam
Two dishes were served to pair with the Bollinger Rosé. The first was the Mushroom Monsoon, which featured a rasam base made from portobello, button, and porcini mushrooms. The charcoal-grilled scallop with asparagus and mushroom rasam created a delightful interplay of smokiness and tanginess.
The next champagne in our lineup was the Bollinger PN TX 17, crafted from 100% Pinot Noir sourced from the Grand Cru village of Tauxières. It presented a fruity profile, featuring notes of ripe tropical fruits like apricots and peaches, along with delightful undertones of honey and spices.
Finally, the Bollinger 'La Cote Aux Enfants' Coteaux Champenois 2013 was served, showcasing medium-bodied characteristics, good acidity, and soft tannins. As I tasted it, the initial notes of cherry and plum gradually transformed into prune, sweet spices, and cedar, offering a complex drinking experience.
Bollinger 'La Cote Aux Enfants' Coteaux Champenois 2013 was served with The Nomad's Globe, a trio of chicken biryani featuring short-grain rice, cashew salna, and Kauri Salad—a must-try! What makes Nadodi's biryani unique is their use of short-grain rice, which contributed to a fluffier and more flavorful dish.
As we approached the end of the dinner, Inji Puli served as the pre-dessert – a Tamarind Granita with ginger cream and jaggery, providing a refreshing palate awakening.
Oh, and don't forget to check out our Bollinger Champagne Cart at Nadodi! 😉
