I've been a casual wine drinker for a long, long time but never really knew how to appreciate it correctly. Of course, I picked up some tips here and there from drinking kakis but it just got me more confused.
Photo Credit: Jessica Chong
So, I recently signed up for the introductory Wine Appreciation Workshop conducted in JB by Jessica, who is a Certified Sommelier of the Court of Master Sommelier and a partner at Gastrolution.
Jessica and I are good friends now. I am fascinated by her passion and knowledge about wines.
Jessica's expertise and international experience is much sought after by hotels, wineries, wine suppliers and related industries. So, I am curious why she left her well paying job at her prime to become a wine appreciation teacher in JB, especially at a time when wine drinking is booming in Asian countries like China. Over coffee (not wine LOL :) ), I found that Jessica chose this path because she has made it her mission to promote the budding wine culture in Johor Bahru.
Born and bred in Johor Bahru, Jessica has come full circle after a career that has taken her around the world.
It all start quite by accident back in 1999.
Fresh out of SHATEC (Singapore Hotel and Tourism Education Centre), Jessica was working in Four Seasons Hotel Singapore. Two of her customers celebrating clinching a big deal, ordered a bottle French Chateau Margaux 82. At that time, a bottle of Chateau Margaux 82 retails at over SGD5,000. "Three times my salary then!" Jessica exclaimed, still incredulous about that episode.
The jubilant gentlemen offered Jessica a generous glass of Chateau Margaux 82. One sip of this heaven's nectar got Jessica smitten for life. "How could something tastes so good?" From that moment on, Jessica began her lifelong journey to find out all about wines. That journey that has taken her on adventures in many countries and today, Jessica is back in JB doing what she loves most - to share her passion.
After Four Seasons Singapore, Jessica went into the wine supply business, organising wine events and providing wine consultancy services in Singapore.
Photo Credit: Jessica Chong
During this time, Jessica did a stint in the vineyards of Adelaide, South Australia. Starting with the back breaking work of a grape picker, this first hand, on the ground experience gave Jessica insights into wines that could not be gotten any other way.
Jessica's next stop was Beijing and Shanghai where she stayed for 3 years in wine retail and as a Sommelier before coming back to Singapore wine retail again.
From Singapore, Jessica moved to be the Sommelier at Ritz Carlton's luxurious Al Bustan Palace in Oman.
After Oman, Jessica returned as the Chief Sommelier in the newly opened Hilton Hotel Kuala Lumpur and then the Resident Sommelier at Renoma Café Gallery in KL.
And, now Jessica is back in her hometown JB to make a difference.
Photo Credit: Jessica Chong
Jessica agrees with people who say that there is no wine culture in Johor Bahru yet. Big difference is, she takes it upon herself to change that. Jessica envisions a vibrant wine culture in JB and people whom she has taught thriving in this emerging industry here.
When I asked Jessica what is in the future, she said she sees herself running her own wine bar to share her passion with wine lovers.
Photo Credit: Jessica Chong
Wine culture is bound to grow in JB. If you like to be at the head of the trend and want to learn from the best, Jessica's coming wine appreciation workshops (in English) are on:
28 Sep 2013 (Saturday, 4:00pm to 7:00pm, RM190 fee with dinner included) at Menu Please restaurant.
If you are interested to attend these wine appreciation workshops by Jessica, send a private message to Jessica's Facebook account.
Note: Johor Kaki has no affiliation with Gastrolution and did not receive any fees for this post (or for that matter, any post in this blog).
Photo Credit: Stephanie Choy
I've been a casual wine drinker for a long, long time but never really knew how to appreciate it correctly. Of course, I picked up some tips here and there from drinking kakis but it just got me more confused.
Photo Credit: Jessica Chong
So, I recently signed up for the introductory Wine Appreciation Workshop conducted in JB by Jessica, who is a Certified Sommelier of the Court of Master Sommelier and a partner at Gastrolution.
Jessica and I are good friends now. I am fascinated by her passion and knowledge about wines.
Jessica's expertise and international experience is much sought after by hotels, wineries, wine suppliers and related industries. So, I am curious why she left her well paying job at her prime to become a wine appreciation teacher in JB, especially at a time when wine drinking is booming in Asian countries like China. Over coffee (not wine LOL :) ), I found that Jessica chose this path because she has made it her mission to promote the budding wine culture in Johor Bahru.
Born and bred in Johor Bahru, Jessica has come full circle after a career that has taken her around the world.
It all start quite by accident back in 1999.
Fresh out of SHATEC (Singapore Hotel and Tourism Education Centre), Jessica was working in Four Seasons Hotel Singapore. Two of her customers celebrating clinching a big deal, ordered a bottle French Chateau Margaux 82. At that time, a bottle of Chateau Margaux 82 retails at over SGD5,000. "Three times my salary then!" Jessica exclaimed, still incredulous about that episode.
The jubilant gentlemen offered Jessica a generous glass of Chateau Margaux 82. One sip of this heaven's nectar got Jessica smitten for life. "How could something tastes so good?" From that moment on, Jessica began her lifelong journey to find out all about wines. That journey that has taken her on adventures in many countries and today, Jessica is back in JB doing what she loves most - to share her passion.
After Four Seasons Singapore, Jessica went into the wine supply business, organising wine events and providing wine consultancy services in Singapore.
Photo Credit: Jessica Chong
During this time, Jessica did a stint in the vineyards of Adelaide, South Australia. Starting with the back breaking work of a grape picker, this first hand, on the ground experience gave Jessica insights into wines that could not be gotten any other way.
Jessica's next stop was Beijing and Shanghai where she stayed for 3 years in wine retail and as a Sommelier before coming back to Singapore wine retail again.
From Singapore, Jessica moved to be the Sommelier at Ritz Carlton's luxurious Al Bustan Palace in Oman.
After Oman, Jessica returned as the Chief Sommelier in the newly opened Hilton Hotel Kuala Lumpur and then the Resident Sommelier at Renoma Café Gallery in KL.
And, now Jessica is back in her hometown JB to make a difference.
Photo Credit: Jessica Chong
Jessica agrees with people who say that there is no wine culture in Johor Bahru yet. Big difference is, she takes it upon herself to change that. Jessica envisions a vibrant wine culture in JB and people whom she has taught thriving in this emerging industry here.
When I asked Jessica what is in the future, she said she sees herself running her own wine bar to share her passion with wine lovers.
Photo Credit: Jessica Chong
Wine culture is bound to grow in JB. If you like to be at the head of the trend and want to learn from the best, Jessica's coming wine appreciation workshops (in English) are on:
28 Sep 2013 (Saturday, 4:00pm to 7:00pm, RM190 fee with dinner included) at Menu Please restaurant.
If you are interested to attend these wine appreciation workshops by Jessica, send a private message to Jessica's Facebook account.
Note: Johor Kaki has no affiliation with Gastrolution and did not receive any fees for this post (or for that matter, any post in this blog).
Johor Kaki was invited by Christian, manager at Vino Vino Bistro to try their Japanese grill or yakitori dishes.
Vino Vino Bistro in Taman Molek is a very well appointed restaurant with an impressive range of beers, whiskies, fine wines, and premium spirits.
Vino Vino has a private room for those special occasions.
Vino Vino has plenty of choices of fine sake and shochu, needless to say.
And, this is the charcoal fired yakitori station that churns out all the delicious Japanese grilled dishes to go with the fine spirits in Vino Vino. Heading Vino Vino's kitchen is Japanese Executive Chef Inose Kazuhiro who has many years of working experience in Japan and Singapore, and over 10 years in Malaysia.
Before we get down to the yakitori, Christian started us off with a couple of Japanese appetisers. This was the Ockura Mentaiko Ae (RM16), lady's fingers with cod roe.
I liked this Ockura Mentaiko Ae a lot. The tender, crunchy, slightly sweet lady fingers with slimy sap were mixed with savoury cod roe. Excellent, delicious combination that really whetted my appetite.
The Gobo salad (RM16) made with very thin slices of fried fibrous root is a very popular appetiser among Japanese.
Our appetites nicely whetted, it's time for the main course. Yakitori literary means "grilled chicken". So central to any good yakitori menu are its grilled chicken parts.
Nankotsu (RM3), chicken cartilage from the breast bone. My family and friends know that I will always "reserve" this part of the chicken whenever we eat together. I like nankotsu for its crunchy bite.
Torikawa (RM4) or grilled chicken skin and ginan (RM3) or grilled ginko nuts. Crispy and savoury.
When I saw bishop's noses (bonjiri RM6) on the menu, I couldn't resist asking for it. Hey, the best blend of skin, fat, meat, and collagen in a chicken is right here, not anywhere else. They are always good when grilled till the skin is crisp.
Aburi Mentaiko (RM38), cod roe marinaded in red capsicum juices and then grilled.
Salty and savoury with very subtle tender, poppy mouth feel from the bursting eggs, Aburi Mentaiko goes well with drinks, in my opinion.
Tokusei Tsukune (RM6) or "Special Meat Ball" made with minced beef and chicken.
The "meat ball" is dipped in soft boiled eggs and sauce before eating.
Eringi, King Trumpet Mushroom (RM3).
The manager's recommendation, Ocatsuki (RM6) or "Rice Ball in Green Tea Soup".
The steamed rice is compacted into a ball and then grilled till a slightly burnt crust forms. The bits of burnt, crunchy crust matched well with the clear, lightly flavoured broth to create an interesting dish that goes well with yakitori.
We had a couple of wines to help us wash all that yakitori down.
Getting to Vino Vino Bistro is really easy. Just 15 minutes' drive from downtown Johor Bahru via the EDL (Eastern Dispersal Link). If you don't want to drive, Vino Vino even has a limo service (actually a SUV clearly painted Vino Vino) in which they will pick up diners from anywhere in town and bring you to the restaurant. After your dinner, Vino Vino's limo will send you to anywhere you want to go in Johor Bahru town. Just call Vino Vino at 607-357-6699. I think this is a really thoughtful and helpful service. I will use this service the next time I am going to Vino Vino, and perhaps, indulge myself a little bit more in the drinks :)
I would definitely like to come back to Vino Vino Bistro for the food, drinks and the ambiance.
Restaurant name: Vino Vino Bistro Address: 12, Jalan Molek 1/13, Taman Molek, Johor Bahru Map: http://goo.gl/maps/BCkwD GPS: 1.527851,103.789719 Hours: Monday to Saturday 12:00 noon to 12:00 midnight / Sunday 4:00pm to 12:00 midnight Non Halal
Date visited: 1 Apr 2013
Johor Kaki was invited by Christian, manager at Vino Vino Bistro to try their Japanese grill or yakitori dishes.
Vino Vino Bistro in Taman Molek is a very well appointed restaurant with an impressive range of beers, whiskies, fine wines, and premium spirits.
Vino Vino has a private room for those special occasions.
Vino Vino has plenty of choices of fine sake and shochu, needless to say.
And, this is the charcoal fired yakitori station that churns out all the delicious Japanese grilled dishes to go with the fine spirits in Vino Vino. Heading Vino Vino's kitchen is Japanese Executive Chef Inose Kazuhiro who has many years of working experience in Japan and Singapore, and over 10 years in Malaysia.
Before we get down to the yakitori, Christian started us off with a couple of Japanese appetisers. This was the Ockura Mentaiko Ae (RM16), lady's fingers with cod roe.
I liked this Ockura Mentaiko Ae a lot. The tender, crunchy, slightly sweet lady fingers with slimy sap were mixed with savoury cod roe. Excellent, delicious combination that really whetted my appetite.
The Gobo salad (RM16) made with very thin slices of fried fibrous root is a very popular appetiser among Japanese.
Our appetites nicely whetted, it's time for the main course. Yakitori literary means "grilled chicken". So central to any good yakitori menu are its grilled chicken parts.
Nankotsu (RM3), chicken cartilage from the breast bone. My family and friends know that I will always "reserve" this part of the chicken whenever we eat together. I like nankotsu for its crunchy bite.
Torikawa (RM4) or grilled chicken skin and ginan (RM3) or grilled ginko nuts. Crispy and savoury.
When I saw bishop's noses (bonjiri RM6) on the menu, I couldn't resist asking for it. Hey, the best blend of skin, fat, meat, and collagen in a chicken is right here, not anywhere else. They are always good when grilled till the skin is crisp.
Aburi Mentaiko (RM38), cod roe marinaded in red capsicum juices and then grilled.
Salty and savoury with very subtle tender, poppy mouth feel from the bursting eggs, Aburi Mentaiko goes well with drinks, in my opinion.
Tokusei Tsukune (RM6) or "Special Meat Ball" made with minced beef and chicken.
The "meat ball" is dipped in soft boiled eggs and sauce before eating.
Eringi, King Trumpet Mushroom (RM3).
The manager's recommendation, Ocatsuki (RM6) or "Rice Ball in Green Tea Soup".
The steamed rice is compacted into a ball and then grilled till a slightly burnt crust forms. The bits of burnt, crunchy crust matched well with the clear, lightly flavoured broth to create an interesting dish that goes well with yakitori.
We had a couple of wines to help us wash all that yakitori down.
Getting to Vino Vino Bistro is really easy. Just 15 minutes' drive from downtown Johor Bahru via the EDL (Eastern Dispersal Link). If you don't want to drive, Vino Vino even has a limo service (actually a SUV clearly painted Vino Vino) in which they will pick up diners from anywhere in town and bring you to the restaurant. After your dinner, Vino Vino's limo will send you to anywhere you want to go in Johor Bahru town. Just call Vino Vino at 607-357-6699. I think this is a really thoughtful and helpful service. I will use this service the next time I am going to Vino Vino, and perhaps, indulge myself a little bit more in the drinks :)
I would definitely like to come back to Vino Vino Bistro for the food, drinks and the ambiance.
Restaurant name: Vino Vino Bistro Address: 12, Jalan Molek 1/13, Taman Molek, Johor Bahru Map: http://goo.gl/maps/BCkwD GPS: 1.527851,103.789719 Hours: Monday to Saturday 12:00 noon to 12:00 midnight / Sunday 4:00pm to 12:00 midnight Non Halal
Good food is best enjoyed with a good wine. When in Johor, we often pick up a wine or two, and bring it to the restaurant to enjoy it with our food.
The restaurants in Johor are usually BYO (bring your own) friendly. Most Johor restaurants have no corkage charge and those that do, charge only a nominal sum. There are very few independent wine shops in Johor. The wine shop that I usually patronise in Johor Bahru is Great Terroir in Taman Molek.
At Great Terroir wine shop, Francis, the friendly boss is passionate about his wines and always gives good suggestions about food and wine pairings.
Great Terroir has a good range of Old and New World wines.
Our normal practice to help ensure a happy outing. We drink only in moderation and everyone stay sober at all times. Our designated driver for the night will not drink any alcohol at all for that night :)
Wine Shop: Great Terroir Trading Address: 44, Jalan Molek 2, Taman Molek, Johor Bahru Map: http://goo.gl/maps/cAvJa GPS: 1.526554,103.791199 Hours: 11:00am to 7:00pm (closed on Sunday) Non Halal
Good food is best enjoyed with a good wine. When in Johor, we often pick up a wine or two, and bring it to the restaurant to enjoy it with our food.
The restaurants in Johor are usually BYO (bring your own) friendly. Most Johor restaurants have no corkage charge and those that do, charge only a nominal sum. There are very few independent wine shops in Johor. The wine shop that I usually patronise in Johor Bahru is Great Terroir in Taman Molek.
At Great Terroir wine shop, Francis, the friendly boss is passionate about his wines and always gives good suggestions about food and wine pairings.
Great Terroir has a good range of Old and New World wines.
Our normal practice to help ensure a happy outing. We drink only in moderation and everyone stay sober at all times. Our designated driver for the night will not drink any alcohol at all for that night :)
Wine Shop: Great Terroir Trading Address: 44, Jalan Molek 2, Taman Molek, Johor Bahru Map: http://goo.gl/maps/cAvJa GPS: 1.526554,103.791199 Hours: 11:00am to 7:00pm (closed on Sunday) Non Halal
