Penang's Restaurant Blanc Hosts A Château Pontet-Canet Wine Dinner With Pizzazz
An ethereal white centrepiece at Restaurant Blanc, formerly known as the Dining Room at Macalister Mansion, set the scene for a serene wine pairing highlighting the wines of Château Pontet-Canet and Chef Takuya Yamashita's French-Japanese cuisine.
Not only were the organic-certified (Agence Bio/AB) wines transported from Pauillac to Penang specifically for the occasion; Justine Tesseron, co-owner of the Château, also took time off to visit the Pearl of the Orient.
The second guest of honour that evening was responsible for concocting flavours that would complement the prestigious wines. Chef Takuya Yamashita, Whitegrass Restaurant's affable head chef, let his love of 'la cuisine naturelle' shine through in dishes such as line-caught Japanese bonito, somen with Hokkaido crab, watermelon soup, and Murata Gyu, a crossbreed between Wagyu cattle and Holstein Friesians.
Justine Tesseron, co-owner of Château Pontet-Canet
The breathtaking set-up of the Château Pontet-Canet wine pairing at Restaurant Blanc in Macalister Mansion
Esther Yeoh, Nicholas Yeoh, Vincent Tan and Chong Kok Choong
Khoo Boo Teong, Dato’ Cheok Lay Leng, Tan Kim Wah, Justine Tesseron and Tan Bak Leng
Datin Jessica H’ng, Justine Tesseron, Michele Lim, Datin Karen H’ng, Helen Pang and Datin Amy Teh
Murata Gyu with Narazuke
Foret noir with kirsch cherry & Valrhona chocolate
Somen with Hokkaido crab
Mont D'or with yuzu
Dino Heng, Tan Kee Chin, Dato’ Sean H’ng, Justine Tesseron, Dato’ Richard Jong, Chan Kui Kwan and Dato’ Vincent Teh
Giving a warm welcome to the talented Chef Takuya Yamashita from Whitegrass Restaurant, Singapore
Chef Takuya and Datin Karen H’ng giving each other a high-five over the success of the wine dinner
Chef Takuya Yamashita mingling with the guests
Vincent Tan, Datin Karen H’ng, Justine Tesseron, Dato’ Sean H’ng and Chef Takuya Yamashita