It’s a bit of a misnomer actually, a Spanish meal by a Spanish guest chef at a restaurant that serves modern European food and sells German furniture but it was a night to be remembered at Max at iHaus.  The third of a series of such bi monthly event, it was as usual a friendly party with great food prepared by Spanish chef Ana Campos with some very good Spanish wines from Spanish Passions, specially selected by the Max and ended with a smorgasbord of Spanish cheeses.

Serving to a full house, a six course dinner with 5 different types of wine, it was one big gastronomic adventure for all who attended. Priced at RM220 including wines it was a steal…nothing new here.  It was thematic dining right down to the Spanish fans specially flown in from Spain that was given a way to the guests. Attended by lovers of fine food and wines, the occasion was also graced by the presence of the Spanish Ambassador and his wife. The Ambassador expressed, when asked to give a quick word, how please he was that such an occasion existed and its importance as it gives Malaysian the opportunity to get to know more of  Spanish food which has very little exposure in Malaysia especially since 2 of the world’s best chef hail from Spain starting with Adrian Ferria of  El Bulli.

The star of the night, Chef Ana Campos, from Rosas, Spain but works as a chef in Australia is married to a Malaysian. She delighted all who attended with her creative food. It was a meal that started with a breeze and ended with a storm and a ray of rainbow at the end.

The evening started calmly enough, a slight breeze with the starters with some awesome Canapés on Pass paired with Segura Viudas Aria Cava which consisted of Ensalada de Almejas y Esparragus (Marinated clam with green asparagus) and Mus de Tortilla Espanola ( Spanish omelet mousse on bread). The mousse was a delight but I found the clams just a tad fishy because I am not a clam lover.

The first course, Gazpacho de Gambos (chilled tomato soup with prawn) and paired with Castro Martin Albarino 2007 and the second course was Canelon de Fricando de Ternera (braised beef cheek with cannelloni) and it was super yummy. The cold gazpacho was creamy and refreshing with little bits of chopped cucumber at the bottom and surprisingly light while the beef cheek top with porcini mushroom sauce a delight.  The Albarino, made from Albarino grapes and is usually a great partner for Asian dishes and only to be served very, very cold. It was my favorite of the evening, a real sweet sparkling accompaniment.

For the third course, we had Lubina y langosta de rio Sabre Fideau cin Allioli de Azarafan (sea bass and roasted yabbies on fideus and saffron aioli). The sea bass and yabbies was great with  aioli made very rich for the fideua (which looks a little like meehoon). But the combination of such a rich base like the fideua cooked in aioli made what could have been an otherwise bland seafood rich and flavorful when eaten together and washed down with the Olivares 2005, the Monastrell -Syrah which is a little woody and smelling aromas of the earth, minerals, kirsch and black fruit.

For the main course, we had a choice of Cordero con Salsa Dulce de Pasas y Pinones (lamb rack with raisins and pine nut sauce) or Bacalao con salsa de Piquito ( Atlantic cod fish fillet with smoked piquillo  pepper sauce). I chose fish just because I love fish and it was awesome. The perfectly cooked cod, which almost melts in your mouth together with the smoked piquillo pepper sauce which tastes like a burnt tomato sauce gave the fish more than little sass and storm. The wine chosen for us was Pago del Vicario , which I actually preferred over the Syrah. A floral wine with balsamic notes, velvety and has a nice after taste.

Next, came dessert which was anisette infused cream caramel with stewed fruits and it was a perfect dessert  as it was light and brought in the sweetness and awakening other taste buds with the fresh raspberries and fig to an otherwise very full evening. A unique dessert wine was introduced, Alvear Pedro Ximenez 1927 Dulce Viejo which added another dimension to the creamy texture of the caramel flan.

But of course the cheese platter at the end took the cake, a generous selection Spanish cheeses eaten with crackers and quince (a very sweet Spanish preserve) and dried figs preserve, that was when the rainbows came out…

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• @Max’s iHaus