[编辑 Editor 吕大人 英译 Translator 刘大人 摄影 Photographer 刘大人]
看过一则让大人莞尔一笑的漫画：一个人的晚餐，只需满足自己的味蕾，一秒成事；两个人决定要上哪儿用餐，至少得花上半小时才能有定论；三个人以上？ 只见漫画里出现了横躺成一排的躯体 (扶额) ，「这不是常发生在大人我身上的情节吗？」
What’s for dinner? It’s a perennial question. If we’re with more than one person, deciding where to eat gets exponentially harder. When we have more than three people that can’t make up their mind, we may jolly well choose to eat each other. When in doubt, watch this space! 😄
Still can’t decide? Look no further than this first of it’s kind “gastrobars” in Sutera Utama. Now we can indulge our inner foodie with gourmet food and great entertainment. Let the gastronomical adventure begin!
人生若有三五知己，夜幕低垂时聚在一处能安顿人心的自在好店，用好酒与美食连番滋润那装腔作势了半日的五官六感与五脏六腑，偶有挫折又算得了什么呢？ 大人信奉 「每天都是一年中最美好的日子。」
前提是，必须有这一处自在好店。「Vigneto Wine & Dine.」
Let’s face it, some bars serve underwhelming grub. There were times when we would jumpstart our night out by heading to a restaurant which we know serves good food for dinner and then capping it off by going to a bar to have a drink. Thanks to the folks from Merk Group, we can now do it all in one place the next time we want to grab some pretty delectable bites and a good drink!
The game is Wine & Dine, the name’s Vigneto!
到过 Vigneto 的看官们或会以为大人未饮先醉误入餐厅吧？ 「工业风+ed，晋升前任。」
这刚於5月杪揭开新貌的酒食馆，全室以色阶一致的沉稳自然华丽风格示人，木器衬搭暗哑金属，一气呵成贯穿公开与隐奢餐酒区。一场场「酒食 x 艺术」的重头戏在此上映，配上饕客的肺腑之言，谁是主角已不打紧。
Traditionally, local bars were drinking establishments which placed little emphasis on the serving of food. Another depressing thing about gastrobars is the lack of imagination; the way, as concepts, they invariably conform to a formulaic kind of low-key gentrification. By nature, different people want different things at different times of the week, depending on who they’re with but where is the variety?
Along came the rebranded Vigneto 2.0, which has largely redefined both pub culture and fine dining since it’s opening in late May 2019. Even the regular patrons of its predecessor would have been impressed by this complete makeover since its inception in 2014. Stepping in through the signature arched doorway, the revamp introduces stunning modernist architecture and design to a culinary cabaret. Classy yet comforting, the inviting ambience exudes a sort of cosy vibes that invites patrons to settle down in one of the numerous areas available within the confines of its rich, burgundy, and gold walls. Pops of contemporary colour and sleek terrazzo tiles further lend an aura of openness to the place, where we can now enjoy after work cocktails, evening rendezvous, or late night dinners.
PS: Minimum spending of RM1,000 is required, and there is a surcharge of RM500 for additional services such as hot towels, fruits, and snacks, dedicated service, etc.
Elderflower Mist + Sweet Talk + Rumming Man + Apricot Jello Shot
Vigneto 的四款招牌特调鸡尾酒 Elderflower Mist (RM32), Sweet Talk (RM32), Rumming Man (RM35), Apricot Jello Shot (RM15)，酸甜苦辣各具，有者在痛苦里寻找微笑；有者在欢愉里找寻刺激，「难以看透的鸡尾酒人生，尝过才知。」
Vigneto has a team of knowledgeable mixologists and a sommelier in-house, as well as a cracking list of spirits that bring us enticing cocktails that are made with love and liquor that are out to impress. Taking our cues from the repertoire of signature cocktails comprising Elderflower Mist (gin, St Germain, sweetened lemon, egg white, rose), Sweet Talk (calvados, sambucca, honey, lemon, mint, coke), Rumming Man (spiced infused rum, sweetened lime, chilli padi) and Apricot Jello Shot (apricot brandy, sweetened lemon, orange bitters), our drinks are well made and never rushed, regardless of busyness.
对于这点，大人我真是过虑了。只因 Vigneto 乃由 The Merk Group 这家旗下拥有 Faculty of Caffeine, Replacement Lodge & Kitchen, Shakespeare Milkshakes 与 Tropique 的餐饮团队所精心形塑主理，氛围与餐谱，出自 Edward 之手，大人只担心吃得太纵情。
The new Vigneto retains its old vibe of relaxation, while also offering up a place to those passionate about food and wine. With Edward and his team from The Merk Group at the helm and with great names like Faculty of Caffeine, The Replacement Lodge & Kitchen, Shakespeare Milkshakes and Tropique as family members, we know for sure that they will deliver.
「趁热吃。」掌厨的人，让人品尝料理拿捏地最精准的那一刻，请饕客慢享，是厨理，是基本的坚持，Chef Justin 就深谙此理。年方廿出头，原来自幼启蒙於叔叔位于孟沙的日本餐馆，厨龄逾十年的他，自纽约修毕食品科学学位后，即周游於欧洲与东亚精进厨艺。可想而知，待会儿大人的舌尖不必经历时差即能游遍地球一周。
“Please enjoy while it’s hot,” a warm reminder that leaves a lasting impression, even though we are meeting Executive Chef Justin Yap only for the first time.
Only in his early twenties and one half of a pair of twins with similar culinary interest, Justin passion for cooking was sparked while working part-time in his uncle’s Japanese restaurant in Bangsar which led him to pursue a Degree in Food Science from The Culinary Institute of America in New York. Having developed a highly refined flavour palate with almost a decade of culinary experience while working in Europe, Japan and Korea, Chef Justin is part of a new wave of chefs that brings to Vigneto an exploration of tastes alongside their breadth of wines.
Testina + Yuba Parma
「一毫米，却藏着千变万化的鲜、嫩、弹、韧、实。」这道 Testina (RM38) 乃以美国进口的全幼猪所切割出的薄片，「尝起来倒有几许五花肉的风味，肉片虽薄却充盈着汁液，是道口味偏重的开胃冷食。」浇上辣柠汁、搭着日晒番茄干，原来是贴心解腻之举。
另一道横看成岭的 Yuba Parma (RM58)，以意大利餐桌上的常客，18个月的 Prosciutto di Parma 帕尔玛火腿、腐皮、腌渍酱瓜、腌渍萝卜佐以辣柑橘酱汁，「先拌匀，否则无法感受韧腐皮、酱瓜们那清爽微酸与咸香火腿所碰撞出的完美平衡！」
It’s hard to imagine us having pork for an appetiser, let alone finely sliced rolled whole piglet presented as Testina. A signature cold tapas dish not to be missed, the pork was tender and juicy at the same time, making it super tasty to chow down on. Topped with fresh greens and drizzled with chilli lime dressing, the sundried tomato, in particular, makes it even more balanced and provided a delicate overall flavour.
Our second cold starter, Yuba Parma, was indeed a sight to behold with the colourful hues from the pickles and radish garnishing. The pairing of beancurd skin roll with the 18-month mature aged prosciutto di Parma was somewhat chewy and delightful, with the citrus chilli soy dressing adding a tinge of saltiness and spiciness to this salad dish – a memorable first experience for us, actually.
Mussels & Clam Brodo
Mussels & Clam Brodo (RM52) 有缘千里来相会，纽西兰的贻贝与日本的蛤蜊一锅亲。任何一位微醺的你，饮一啖精华汤汁足以恢复至酒前醒目模样，「先天的鲜甜与后天绍兴的加持，咽喉至胃里，一股暖流。」光是让大人我独自享用还不够，得让伺候一旁的天然酵母面包也来共襄盛举才行，「开胃前菜… 开胃前菜，大人一直嘱咐自己还有好多料理还没上桌，可就是停不了口啊！」
Mussels & Clam Brodo was next when a copper pot comprising Asari Brown Clams and Black Lip Mussels tossed in Chinese rice wine and chilli was placed over a tea light to keep it warm. Served with buttered sourdough bread with a side of nori butter to soak up the natural goodness of the rich gravy, the end result is heartwarming and absolutely pleasing.
Masala Lamb Skewers
是香料在这道料理里立了大功！Masala Lamb Skewers (RM35) 以纽西兰羊肉搓制的肉串不仅毫无膻味，熏至微焦的烟香皮衣蘸点了解腻一把罩的薄荷蛋黄酸奶后，丰美多汁，「若非大人有定力，势必被 Vigneto 的开胃前菜给迷惑得忘了主食。」
Ah, Masala Lamb Skewers, these golden beauties deserve special mention, with a secret spice seasoning providing a good umami boost. Charcoal grilled to perfection like jumbo-sized satay, the minced and marinated NZ lamb truly becomes next level flavour goodness when enjoyed with the yoghurt mint aioli.
这份身价不凡的和牛三文治 Wagyu Sando (RM108)，可说是近年来在日本厨界呼风唤雨的新宠，「据闻贝克汉姆亦被圈粉。」难怪大人我刚一发文上群组页面，立即引来日籍友人的羡慕眼神啊！
Touted the ultimate in sandwich elegance, the Wagyu Sando is arguably the holy grail in steak sandwiches where Sando comes from sandoitchi (the Japanese word for sandwich). Like a classic steak sandwich and served medium, the premium A4 grade wagyu sirloin has enough texture to chew and is simultaneously fatty, with melting tenderness, but it doesn’t quite dissolve in our mouth. Apart from being beefy, the meat is also notably juicy and aromatic with a background of the caramelised onion tare.
The fried coating with burnt pepper aioli and buttered white toast hold on to the steak, but we would have preferred if the meat was done medium rare with a thinner toast. Overall, it’s an investment-worthy experience which you don’t quite get anywhere yet in town!
PASTA & RICE
Parmigiana Guanciale Carbonara
一行人聊得起劲，全然不知原来料理台早已架设好，在咱们身旁这颗米黄色的 Parmigiano-Reggiano (意语)，其实正是来自意大利北部城市摩德纳的帕玛森干奶酪。被意大利人誉为「奶酪之皇」的帕玛森干奶酪属世界上最古老的奶酪之一，「眼前这一份已熟成了14个月。」
大人一开始还搞不清这是哪道料理的处理方式，只见厨师熟练地以喷火枪烧热勺子数秒，再将火势延至奶酪里，接着以巨匙缓缓均刮出微融的奶酪后将意式宽面 Fettuccine 摆入拌搅，「啊，原来咱们今天要尝的是作法正宗的意式 Carbonara，完全没有奶油的戏份。」
这道 Parmigiana Guanciale Carbonara (RM75) 以意菜的灵魂之一，腌渍猪颊 Guanciale 入味，混搭了日晒番茄干、蛋黄、荷兰酱、白兰地酒等，毫无奶油版本的湿腻，「那醇厚的奶酪与酒香紧紧裹在每一根面条上，真是浓郁地让人沉溺不已。」衷心推荐。
The sight of a live-cooking station being set up beside our table filled us with anticipation as our server began assembling the ingredients, complete with a whole wheel of 14-month aged Parmigiano-Reggiano cheese from Modena Italy.
A traditional style of service originating in Italy, the fettuccine is first prepared in the kitchen and subsequently made ready beside our dining table by pouring them into a wheel of cheese, after which our server scrapes up the cheese and tosses our dish, an experience brimming with aroma and stomach-growling. Not stingy with the portion alongside the scrapings of cheese from the cheese wheel, our Parmigiana Guanciale Carbonara is strewn with sundried tomatoes, aged yolk, hollandaise sauce and bacon bits that add crunch and meaty delight to our pasta ensemble. Fragrantly verdant in colour and mixed with the cheesy residues with a splash of Brandy in the cheese wheel, we instantly felt like heaven on earth with a deep longing for more!
盘子里的演唱会！站在摇滚区的食蔬与贝类无尽呐喊，番茄汁液汹涌成潮，被拱托在薯泥舞台上的 Butterfish Sanzai (RM48) ，那厚实的身躯，披着浅褐色的舞衣，一跃就到了大人嘴里施展醉人舞艺，「与粉丝同欢，这演出甜蜜又精彩。」
For non-meat eaters, Chef Justin recommends the Butterfish Sanzai created with a fillet of Miso Butterfish resting on a bed of pomme puree with lots of roasted root vegetables. This butterfish has a higher fat content thus when drenched in the abundant clam and mussel Pomodoro was simply shiok when the fats from the fish melt in our mouth in every bite
Ultimate Pork Chop
战斧界的猪排版 Ultimate Pork Chop (RM68)，上桌前泡了一日的盐水澡，接着再以低温真空烹制了一小时。经烤炙后的巨型猪排皮衣褐脆，锁汁肉质自是滑嫩异常，「绝对无法独享的500g全肉身美味，好酒与友情敲碰，今夜场子的温度，就靠你来升了。」
Our final course is named the Ultimate Pork Chop for a good reason, as their signature grilled pork chop is served in its bone, on a bed of pomme puree with a side of bacon sauerkraut and a small jar of tonkatsu reduction sauce. According to Chef Justin, the 500 grams of pork chop (without its bone) was marinated in brine for 24 hours, and sous vide grilled for an hour before being served. We thoroughly enjoyed the tender and juicy pork, especially since the thin layer of crust helped to seal in the natural sweetness of this huge tomahawk version that we gleefully polish everything off the platter.
甜点品尝多了，就能一眼看其斤两，「造型越朴实无华的，常能带来双倍惊喜。」这 Crème Caramel (RM28) 甜度掌握颇佳，滑嫩实在兼具，一举得到同桌人盛赞。
The Crème Caramel is one of the most traditional French desserts, a delicious mix of milk, sugar and eggs that is universally loved by kids and adults alike. Needless to say, this classic silky crème caramel infused with tea fog is also polished in no time at all!
Here’s to friendship and fine wine & dine with our Apricot Jello Shots! Cheers!
微小的幸福无处不在，6月30日之前莅临位于五福城 Vigneto 消费，仅需行使看官们您的打卡与消费权利，主人家就大方赏！
• 於社媒上打卡即可获 10% 的消费折扣
• 每日 5pm – 8pm 可享 Happy Hour 畅饮优惠
贺！全票通过。在 Vigneto, 每天都是一年中最美好的日子。
And further cheers to Vigneto to commemorate the occasion with the following opening promotions will be available from 31st May to 30th June 2019.
• Get 10% off your entire bill when you geotag Vigneto on social.
• Receive dine-in vouchers when you spend more than RM50 in a single receipt.
• Enjoy Happy Hour from 5pm – 8pm daily.
Vigneto Wine & Dine
📍 106, Jalan Sutera Tanjung 8/3, Taman Sutera Utama, 81300 Skudai, Johor
📞 +6017-657 9235
🕙 Daily from 5:00pm to 1:00am
💻 Vigneto Wine & Dine