Thursday, June 1, 2017

LA FIESTA, MALAYSIA'S BEST FINE DINING SPANISH RESTAURANT, IS NOW OPEN AT SKY AVENUE IN RESORTS WORLD GENTING. IT SERVES THE BEST SPANISH CUISINE OUTSIDE SPAIN IN MALAYSIA SO BE PREPARED TO ALLOCATE RM 300 TO RM 450 PER PERSON WITH WINE. OH LA LA! I CAN HEAR THE FLAMENCO ALREADY!

KEE@FSWMAG.COM

A Little Piece Of Spanish Heaven.
Authentic tapas restaurant opens in Resorts World Genting
DATO KEE HUA CHEE ENJOYS LA FIESTA FEAST DOUBLY MORE AS HE IS SURROUNDED BY 2 CONCUBINES, BOTH NAMED IRENE BY CHANCE. SO HE GETS 2 FOR THE PRICE OF 1
DATO KEE HUA CHEE WITH HIS CHICKEN AND PORK PAELLA

BELOW---EDUARDO ORTEGA RAMOS THE OUTLET MANAGER OF LA FIESTA HOLDING MOVABLE FEAST!
 WELCOME TO LA FIESTA!
 THESE PORK ARE CURED INSIDE CAVES WHERE TEMPERATURES AND HUMIDITY ARE CONSTANT FOR 3 YEARS SO THEY ARE THE BEST MONEY CAN BUY. THEY ARE NOT CURED USING MODERN TECHNOLOGY OK!
 LEGEND IN THE MAKING
I CANNOT BELIEVE IRENE CHUA TENG TENG IS THE MODEL USED TO CREATE THIS MOSAIC PORTRAIT!
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When a sidestep out of the frenetic bustle of Resorts World Genting’s newest lifestyle hub is needed, the rustic haven of La Fiesta, located in the newly launched Sky Avenue, may be just what is called for. This little piece of Barcelona is set to become one of Malaysia’s more notable Spanish restaurants, with a menu which offers every robust, flavourful and memorable aspect of the country. 

Cozy and intimate, La Fiesta is designed in traditional Catalan eatery style, with tiled arches, an earthy palette and muted lighting with 85 seating capacity. The open kitchen which greets guests takes centre stage, and it is from here that some of Spain’s signature flavours emerge.

The pride of place (and plate) is reserved for the Spanish Iberico pig. The Iberico pig is a rare breed, found only in Spain, which can trace its ancestry back to the cavemen of the Iberian Peninsula. They are prized for their heavily-marbled meat which is made into the renowned Iberico ham, and the rich, nutty flavour of its pork, which is a result of its acorn-rich diet. Fittingly, the best of Iberico ham (jamon) is available at La Fiesta. 

Selections from gold standard producer Joselito, whose hams have been used by Spanish culinary geniuses like Ferran Adrià, Juan Mari Arzak and Andoni Luis Aduritz, are featured extensively, and make an appearance on the Iberico, chorizo (sausage) and salchichon (summer sausage) platters.

For a helping of Valencia, La Fiesta offers both gourmet and rustic variants of paella, with a signature Canadian lobster version, as well as the more common squid ink option. 

There are familiar tapas - calamares a la Andaluza (deep-fried calamari with garlic mayonnaise dip), albondigas con sepia (pork and beef meatballs with cuttlefish) and patatas bravas (potatoes in spiced tomato sauce) – as well as some stellar regional specialties such as matrimonio (a combination of anchovies in vinegar and salted brown anchovies on bread, deemed a the perfect marriage, hence the name of the dish), pan tumaca (a thick olive oil-infused paste of fresh tomatoes on toasted bread) and salmorejo, an Andalusian tomato puree soup.

Also in the offering is a stellar selection of Spanish cheeses. Spain has over 30 cheese making regions across the country, with each region protected under appellation of origin controls very much like French wine-making, which regulate every aspect of production ranging from which hills animals can graze on, to how humid the curing room can be. 

On La Fiesta’s cheese board is the creamy and intense Tortas de Casar which is produced from raw milk from Merino and Entrefino sheep. The milk for this cheese is curdled using the natural coagulants found in Cardoon thistles.

For something decadently rich and creamy there is Arzúa-Ulloa cheese which comes from the northwestern corner of Spain in the region of Galicia, and which is produced using raw or pasteurized cow’s milk. Other equally stellar cheese choices are the nutty Garrocha, smoky semi-soft Diazabal, blue semi-soft Cabrales, the famed bitey, semi-hard Manchego and the delightfully balanced Petit Nevat, with its earthy, mushroomy flavour.

An authentic a menu deserves an equally authoritative wine list. La Fiesta scores full marks for this, with a wine list headed by some glorious cava. Cava (Spanish sparkling wine) is made in the same way champagne is produced, although with different grapes – Macabeu, Parellada and Xarello (all white). Chardonnay, Pinot Noir, Garnacha and Monastrell are also used. 

Cava selections include Freixenet Cordon Negro, Freixenet Malvasia, Segura Viudas Gran Cuvee and Segura Viudas Reserva Heredad which are all commendable cavas in their respective tiers.

Some of Spain’s most beloved grapes also make it to the wine list, including Albariño (Bodega Castro Martin Albariño), Verdejo (Valdubon Verdejo), Garnacha Blanca (Garbo Garnatxa Blanca) and Tempranillo (Pago de Los Capellanes Joven). 

There is also an extensive drinks and cocktail selection, as well as sangrias, punches, craft beers and artisanal tonics and sodas. In the habit of the Spanish, grazing, and the revisiting of favourite tapas are a must, accompanied by enough cava (or the tipple of choice) to make colour rise in the cheeks.

The restaurant is opened daily from 11 am to midnight on Saturday and Sunday and public holidays from 11 am to 10 pm and Monday to Thursday 12 noon to 10 pm and Friday and eve of public holidays from 12 noon to midnight.

For more information, please contact 03-6101 1118 or visit www.rwgenting.com.


EDUARDO ORTEGA RAMOS THE OUTLET MANAGER, SKY AVENUW F&B, EXPLAINS THE CONCEPT OF LA FIESTA 
EDUARDO IS FROM MADRID SPAIN
HE SAYS ALL THE IBERICO PORK WERE CURED AND AIR DRIED IN CAVES FOR 3 YEARS AND NOT ARTIFICIALLY DONE BY MACHINES WITHIN WEEKS 
THAT'S WHY LA FIESTA PORK IS THE BEST IN THE HIGHLAND AND LOWLAND!
NO SHORT CUTS
LA FIESTA IS AN UNIQUE, ONE OFF RESTAURANT AND NOT A CHAIN LIKE BURGER&LOBSTER
THE BEST BABI IN TOWN
CURED INSIDE CAVES FOR 3 YEARS!
A LONG TIME
BUT WORTH IT
LOOKS LIKE GIANT LAP CHEONG
YUM YUM
PACKED WITH NATURAL FLAVORS AND GOODNESS
DELIGHTFUL
PAELLA IN THE MAKING
DINERS ARE ENTHRALLED
STYLISH SPANISH CHARM
DINE IN LA FIESTA
THEN GO FOR SIESTA IN FIRST WORLD HOTEL
PASSER-BY LOOKS IN
PASSERS-BY CAN SEE WHAT'S COOKING
ENTRANCE
NICE DECOR
COSY
BUT CLASSY
DINNER WITH A VIEW OF PARK AVENUE BELOW
IRENE CHUA LOOKS LIKE REPLICA OF FREXINET GIRL ON WALL
SAME SAME
GREAT SPOT TO ENJOY LIFE
MIXED IBERICO CUTS RM 116
PREPARING SANGRIA
COOLEST
Add caption
LOOKS MEEK BUT SANGRIA IS NEVER WEAK!
GASPACHIO AND EVERY SPANISH GRANDMA HAS HER SECRET RECIPE FOR THIS COLD, REFRESHING SOUP. RM 22
FIXING MY SANGRIA. A JUG COSTS RM 215
VALDUBON WINE
SOTONG RM 66
TAUFU RM24
RM 39
CHORIZO RM 50
IBERICO SPARE RUBS RM 66
LOBSTER PAELLA RM 204 FOR 2 PERSONS.
EDUARDO IS MY MAN
DATO KEE HUA CHEE WITH IRENE AND IRENE
THE TWO SHARE SAME NAME WOR
MY CHICKEN AND PORK PAELLA
SANGRIA PICCASO
PABLO PICCASO WAS SPANISH REMEMBER
HELPING OF LOBSTER PAELLA


CHURROS WITH CHOCOLATE DIPPING IS TYPICAL SPANISH DESSERT. RM 25
DELICIOUS LOOKING OR NOT?
ANOTHER LOOKEE











CHEF ARTHUR SYDNEY FERNANDEZ OF LA FIESTA
CHEF ARTHUR IS PORTUGUESE AND SINCE PORTUGAL IS NEXT TO SPAIN, HE IS AS GOOD AS ANY SPANISH CHEF
PARK AVENUE LOUNGE BELOW IS BOUND TO THE NEXT HOT SPOT
PARK AVENUE
PARK AVENUE
A MOVEABLE FEAST AS ERNEST HEMINGWAY WOULD SAY




1 comment:

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