Attended an Kanonkop & Klein Constantia wine dinner co-organized by Cellarmasters & New Ubin Seafood. Heard of New Ubin Seafood’s strict booking system, and had once made a booking but unfortunately cancelled due to timing constraints. It’s so popular you can’t seat as you wish till the cows come home. There are timing restrictions of roughly 2 hours max you could in dine on premises. Delighted to hear of this invite and marked a tick to that from my bucket list. Kanankop & Klein Constantia are famed South African wine brands and each course was paired with a particular wine. Didn’t manage to capture ALL the dishes but do check out the menu as below attached 🙂
Fish Roe in Chinchalok Sambal & Petai. Salted Egg Soft Shell Crab. Chinchalok isn’t everyone’s cup of sauce, so is petai. But u-nik is the word. Never tasted such flavors before and kudos to chef who came up with this! Sadly they ain’t listed in New Ubin’s regular selling menu hence might be a while before i come across these delectable dishes again.
Curry Mutton, Bryani & Squid Ink Masala. New Ubin menu brings together dishes of all cuisines. There are traditional Zi Char dishes, western cuisine like Black Angus Ribeye Steaks, German Pork Knuckles. fresh pacific oysters & not forgetting Indian Cuisine. Curry mutton was braised so soft meat slid off bone upon bite, byrani rice was not as grainy as it should but savory curry coated onto rice well compensated for that. Squid Ink Masala was first for me as well. Thumbs up!
Dishes were paired with Kanonkop Pinotage, good marriage. Pinotage offers big characters that hits you hard. Nice with big curries.
Tried to picture this dish prior to tabling. Braised Pork Knuckles. Expecting this big chunk of meat/fats on big bone. Surprised to see this Korean inspired dish suggested to consume with lettuce. Grilled meat was well seasoned with soy marination seeped deep into meat. Excellent!
Final main course before desert. US Short Ribs (Boneless) with Roasted Root Vegetables. Meat done to perfection! Nice chew with apparent seasoning of coarse black pepper/sea salt provided good spice. Excellent closing finale to this fantastic wine dinner.
Mr Johann Krige, Co-Owner of Kanonkop closing the dinner with a speech. Lovely wines, Lovely Food!