WE ALL have those moments when all we want is to lounge by the pool with a glass of wine in hand and the aroma of delicious barbecued meats and seafood wafting in the air.
Well, the pool is ready, the barbecue menu is in place and the wines are waiting to be uncorked; as far as good company goes, Hotel Nikko Kuala Lumpur general manager Michael Borostyan, F&B director Ron Brooks and public relations director Katie Hoo are it – for starters.
Your role would be to jump into this fantasy-turned-reality and join them.
“We thought, why not do something different for a change? Why do the same old stuffy wine dinners with table skirtings?” said Brooks during the poolside barbecue wine dinner preview on Friday evening.
It had rained earlier and for many of the media members who had just battled through the resulting horrific traffic, the poolside escape was a prayer answered.
Incidentally, Hoo is the person behind the idea for the foot-and-neck massage.
“It’s a nice pool, we’re up here where it's far away from the traffic,” he said, adding that the newly built cabana, and upcoming sprucing up of the poolside area were part of the hotel’s RM17mil refurbishment effort over the next 12 months.
Borostyan, 41, who cuts an impressive figure in his six-foot-something height, had just taken up office less than two months ago from his former position as general manager of an InterContinental property in Auckland.
Between mouthfuls of food, he talked of his youth and then fondness for “cars, girls and booze”, his foray into the world of hotel management (through sheer hard work, he rose to the post of GM by age 33), and his first crucial experiences in Malaysia (looking for a hospital, hunting for accommodation, etc.).
“The lamb sausages are fantastic,” he said as tucked in a mouthful with a glass of Oxford Landing Merlot 2005 on the side.
On that night, guests can expect veal sausages, meat loaf, beef tenderloin medallions and salmon papillote on the grill, in addition to roast pumpkin and ginger soup with coriander and a selection of homemade breads, cold appetisers, buttered rice with seafood, caramelised corn on cob, baked potatoes, and a range of delightful desserts, to name a few.
Begin with a crisp aperitif of Oxford Landing Chardonnay 2005, and continue with the Yalumba Y Series Sauvignon Blanc 2005 and fresh oysters, if you please.
While the Chardonnay has a lively acidity and fruity nose, the Sauvignon Blanc has a lingering flavour and a refreshing finish. Either way, you will not be disappointed.
For something red and robust to go with the meats, pick from a choice of perfectly blended Oxford Landing Cabernet Sauvignon Shiraz 2005, aromatic Yalumba Y Series Shiraz Viognier 2005 or the classic Oxford Landing Merlot 2005.
Then spend the rest of the night meeting new and like-minded people.
The Poolside Barbecue Wine Dinner is on March 30, from 7pm, at RM108 nett per person. The dinner is a prelude to the Poolside Sunday Barbecue Brunch which will be available from May 6.
For reservations, call 03-2782 6188.
Source : STAR
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