Barfight! Ben vs Mark

Barfight! is a column that features dudes / staff in the entertainment / F&B industry in Malaysia, or just regular alcos.

It’s a battle between two personalities. The winner is the one that’s most hardcore.

He/she will win bragging rights, and a bottle of my special strong cider, Baad Apples™ .

Today’s first barfight contender is Ben Ng, 26, a well-known professional mixologist who runs his own gig called Fluid Alchemy, whose services are used by most international alcohol brands for training, events and cocktail creations. I’ve had his stuff. Good shit.

He’s constantly working with various drinks brand such as Glenmorangie, Hennessy, Belvedere, Sagatiba, Cuervo, Boiron and a few others to develop their product & brand through trainings, masterclasses and other campaigns around Asia.

Feed me Ben!

He’s up against Mark ‘Maverick’ Robert, 35, who used to bartend all over the city. He won a national flaring competition years ago when i was one of the judges, and the reward was a trip to compete in Australia.

He was national flair champ twice! (Among other competition wins, including Southeast Asia champ.) He’s now the Operations Manager for Sids Pubs.

Good to go

Here we go. Points are out of 5.

Whats your favourite drink?

Ben: I’ve no particular favourite. I like variety so Guinness, Campari, Single Malts & Cognacs are on the to drink list whenever i go out – 3

Mark: Strongbow cider- 3

What do u drink on a regular basis?

Ben: Glenmorangie Quinta Ruban – 3
Mark:  Strongbow cider – 3

How often do you drink, and how many drinks per session?

Ben: Depending on the company and occasion…usually I’ll do 2-4 drinks per session on weekdays and probably a tad bit more on the occasional partying night – 2
Mark: Quite regularly, and ’bout 8 pints of Strongbow Cider – 5

What drink would you give your gerl if she wanna get real high?

Ben: I usually like them sober!…but then again ‘shagging cocktails’ do come in handy! – 2. (Ok that’s a new one!)
Mark: Absinthe or Submarine (Drambuie & beer or tequila & beer ) – 4

What would you give an alco who wants to get smashed in a hurry?

Ben: A pint of Guinness, a shot of Wray & Nephew overproof rum and a double espresso to finish! It only takes no more than 2 minutes to prepare – 3
Mark: Half Tequila n half Sambuca – 3

What is your fave cocktail u’ve created, and what’s the recipe?

Ben: I did one with light rum, ginger flower, lime, pineapples and some mangoes. It reminds me of the abundance of local produce and reminds me of flavours from my childhood – 5
Mark: Sexy Eyes: 1oz vodka, 1/2oz Peach Schnapps, 1/2oz Malibu, 1/2oz Blue Curacao, 1oz pineapple juice, float 2oz orange juice – 4

Score is currently Ben 18, Mark 22. Pretty close.

What is your opinion about alcohol?

Ben: One of the most under-rated nation-building resource – 4
Mark: Soothing to the soul, body & mind and does get you lucky sometimes. Hahaha! – 4

What do u think of Night Train Express, and when’s the last time u had a large dose?

Ben: College student’s source of inspiration – 2
Mark: Night Train Express is the bomb! Last I had it was maybe a few years ago – 3

What’s the goddam nastiest drink you’ve had?

Ben: Haven’t really had anything that bad that i did call it nasty, but I did try a really unpleasant home made moonshine from East Malaysia – 1
Mark: Stout and toddy mixed – 2

Have u been involved in bar fights?

Ben: Nope! – 1
Mark: Yes a few times – 5

Your most drunk incident?

Ben: It’s beyond what i can recall – 2
Mark: Ran around naked at the bar – 5

Your most embarrassing incident?

Ben: Its embarassing enough not to reveal it here – 2
Mark: As above – 5

What do u have to say to Malaysian drinkers?

Ben: Take time to understand what you’re drinking and explore beyond the norm. You’ll find a whole new world of flavours that you never thought possible. And of course… yuuuuuuummmm sengg!! – 3
Mark: Drink responsibly and please be open to new cocktails or even new alcohol beverages – 2

.

OK fight’s over boys. Break it up!

Mark’s a dirty fighter

Mark whoops Ben’s ass. Totalled it. He’s obviously more rowdy, as he scored a few fives in ‘inappropriate behaviour’. Haha! Ben didnt do too well when he dissed Sarawakian booze.

Mark scores a good 48 points against Ben’s 33. Looks like u da man Maverick!

Salud boyz!

Depending on the company and occasion…usually I’ll do 2-4 drinks per session on weekdays and probably a tad bit more on the occasional partying night.

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Localized Cocktail (No 3)

Messed about with some ice-cream. Had chocolate ice-cream with Baileys.

Any variation of chocolate-based ice-cream will do

Goood shit. Obviously a lil sweet, but great as a dessert or snack. I’ll call it Bail Out.

You could also use Amarula. Or the different flavours of Baileys (Creme Caramel, Hazelnut, Mint, Coffee).

Stir it up

To add a festive flavour, drop a piece of sweet mandarin orange into d mix. Choc n orange go well together.

Kong hee fatt choy yall!

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Feasting @ Brussels Beer Cafe

Raided Brussels Beer Cafe (03-6205-2999, Soho KL), my first time there. They got a new menu out. It was on invitation – To shred a 12-course dinner!

Even seven-courses tend to kill me. Anyway, tried to focus on ale more than the food, but failed!

Some of the options

BBC’s menu features traditional Belgian favourites, and many of ’em have beer in the food. Nice. The menu is extensive.

The first section of the menu says “Beer Food”. Cool.

More than beer

Salivate

The welcome drink (and my next 8 drinks) was a Konig Ludwig (abv 5.5%), one of my favourite beers. This is a Bavarian German wheatbeer. And now…. they got it on tap, only at Brussels.

Wheatbeers are one of the oldest styles of beers around, from way back in Babylonian times. Konig (meaning King) is brewed using traditional methods. It makes a lively, refreshing ale of contrasts – a little bitter and fruity at the same time, but also creamy and dry. Kinda great with every meal.

The ales kept coming, and i kept guzzlin. Then the food started to appear.

The bread was good too

The prawn bisque arrived (a bisque is a creamy, highly-seasoned soup of French origin). This is quite a salt-infused offering, and the bread is also very dry-shrimpy, well-neutralized by good gulps of the Konig.

Belgium is famous for its mussels, so we had some. The Moules Hoegaarden ($56.60 net)  is cooked with beer, coriander, lemon and celery.Great stuff – tangy and creamy.

Tryin to get out are yall? Well, too late

Moules Mariniere is steamed with white wine rather than ale, garlic, celery and onion, and has distinctively bolder flavours.

The Blind Finches ($16) aint blind at all. It’s a portion of minced pork balls, wrapped in thin bacon, slow-braised in some Belgian ale – a Leffe Blond onion sauce. Mmm mmm mmh! Possibly my favourite item.

What i liked most – the thick, malty, groovy sauce that the meat is sunk in. I could drink a mug of it!

Put it in a glass!

Dead baby

The Baby Beef Ribs ($25.30) are high-quality cuts, that are simply bbq-ed. A lil chewy, but tender as well. And juicy.

We also had Roast Pork ($23). If u dunno what that is, quit.

Guess

Then came some major firepower. A fuckin bucket-sized mug of Hoegaarden, followed by a boot-sized glass of Paulaner Dunkel. Thankfully there were other drinkers to work on it too.

O shit, did i say “thankfully”??

The dunkel (dark) wheatbeers are one of my favourite varieties, as it provides a cool blend of wheat and roast. Perfect.

The Dunkel, next to a tall pint glass

Suckerzz

The showcase of the dinner soon appeared. It was an elephant’s dick-sized sausage. Am dead serious. Called The Big One! ($70.80).

Longer than the average arm

Basically, a mega meal. Great to share, as its actually cut-up and served skewered with large toothpicks. The two-pounds of meat is really…. meaty. The sausage is very-compact, thus more filling than normal ones. I’d say five people could snack on it.

The less hungry can opt for the Pork bacon Cheesy Burger ($21.80), pork patty with bacon strips and… melted cheeeeese.

After about 90 minutes, sobriety and civil behaviour began to seriously go downhill, fast. Of course, it was thanks to us drinkin from Bigfoot’s mug.

Couldnt make it to d toilet on time, so improvized

Savagely stuffed, i bailed.

Heavy session

All i could think of wuz chillin. Horizontal chillin. With a bed and a movie.

Beer prices (lagers and ales) are above average to high, with Hoegaarden at $27.80 (happy hour), and $32.50, while the Ludwig is $30.20 and $34.80. There’re lots of bottled beers too.

Quite a few on the pipes

I gotta say food is generally impressive. With the variety of ales on tap, a good meal and drinks are always possible.

Will have to starve myself 24-hours beforehand if i’m invited there again.

.

Brain damage: 8/10

Quite a few on the pipes

Beer prices (lagers and ales) are above average to high, with Hoegaarden at $27.80 (happy hour), and $32.50, while the Ludwig is $30.20 and $34.80. There’re lots of bottled beers too.

Besides Soho KL (map), there’re outlets in Jaya One, Ampang and Hap Seng.

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