A Culinary Journey Through Malaysia at Luca BSC
What if dinner wasn’t just a meal but a journey—an exploration of heritage, flavour, and untold stories?
On 11 June 2025, Luca, BSC, once again became the stage for an unforgettable evening: “A Malaysian Culinary Journey”. Following the success of past events, we returned to this iconic venue to blend Malaysia’s rich culinary heritage with the rare, storied wines of Bargylus and Marsyas, crafted amidst the resilience of Lebanon and Syria.
For those who aspire to unique experiences, this evening was the perfect indulgence.
Flavours of Malaysia Meet Wines of Resilience
The evening opened with Umai Scallops, a tribute to Sarawak’s culinary heritage. The tangy brightness of pickling herbs enhanced the scallops’ delicate flavour, while Chateau Marsyas 'B-QA' White provided a fresh, vibrant pairing with its crisp acidity and subtle tropical notes. It was a light yet impactful start to the evening’s indulgent journey.
From Kelantan, Kerabu Kale brought rustic charm and bold flavours. The earthy bitterness of kale, combined with the richness of shrimp paste and coconut, found its match in Chateau Marsyas White, whose balanced floral and citrus profile elevated the dish's complex flavours while maintaining harmony.
The culinary adventure continued with Otak Otak Cod, a refined take on Johor’s beloved dish. Tender black cod infused with aromatic spices was beautifully complemented by the clean minerality of Domaine de Bargylus White, creating a sophisticated balance of texture and taste that delighted the palate.
Bold Pairings, Unforgettable Moments
As the night progressed, Masak Lemak Cili Api Smoked Duck took centre stage. The creamy, spiced coconut broth and smoky duck were boldly paired with Chateau Marsyas 'B-QA' Red, whose dark fruit and structured tannins added depth and resilience against the dish’s fiery complexity, creating a truly memorable pairing.
The highlight of the evening came with Rendang Pedas Spring Chicken, inspired by Perak’s iconic spiced dishes. The tender chicken, enveloped in velvety rendang foam, was paired with Chateau Marsyas Red. The wine’s ripe fruit notes and elegant tannins added a layer of richness that perfectly complemented the dish's bold flavours.
The final savoury course, Asam Pedas Beef Ribs, paid homage to Melaka’s fiery cuisine. The tangy kesum reduction paired effortlessly with the earthy depth and refined tannins of Domaine de Bargylus Red, rounding out the savoury journey with a harmonious finish.
A Sweet Farewell and Connection Rekindled
Dessert brought the perfect close to the night with Dangai Lemon Bar and Bahulu Tiramisu, modern reimaginings of Kedah’s traditional sweets. The tangy brightness of the lemon bar and the rich, creamy layers of the tiramisu offered a delightful and indulgent finale to the evening.
The cosy yet elegant vibe at Luca, BSC set the perfect stage for a night of great food, wine, and laughter. Guests connected over lively conversations and fun puzzle games, making the evening a celebration of joy and shared memories.
The Ultimate Culinary Escape
This dinner wasn’t just a meal; it was a celebration of heritage, resilience, and the bonds that bring people together. Guests left with more than full hearts and palates—they left inspired by the stories behind the wines and the flavours that redefined tradition.
Albert Wines is proud to bring such unforgettable moments to life. As we look ahead to future events, we invite you to join us for your next indulgent escape. Explore our curated wine collections here, and let us take you on a journey worth remembering. 🥂
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