* This article was published in the New Straits Times (Life & Times) on 19th November2011
BY CK Lam
It was an evening of dining and French wines at Tiffins, the fine dining restaurant in Parkroyal Penang Resort. The evening gave us the chance to explore wines from the estates of Baron Edmond de Rothschild.
Tags: Australian Wagyu Beef Fillet, Baron Edmond, Baron Edmond de Rothschild's, Beef Fillet, C K Lam, Chateau Clarke, Chateau Malmaison, Dark Fruits, Duck Confit, Edmond De Rothschild, Fine Dining Restaurant, Fine Wines, Florent J. Mougin, French, French Winemakers, French Wines, Gamey Taste, Lamb Rack, Melon Granita, Morel Mushroom, Mougin, New Straits Times (Life & Times), New Straits Times (Life & Times), Nicolas Feuillatte, Nicolas Feuillatte Reserve Particuliere N/V, Parkroyal Penang, Parkroyal Penang Resort, Red Hue, Refreshing Melon, Richard Murphy, Tiffins, Tomato Fondue, Wagyu Beef, White Asparagus, Wine Chateau, Wine Dinner, Winemakers Dinner