The wine dinner paired La Fiesta’s signature dishes with Freixenet wines


It was an evening to celebrate the cuisine and wine of Spain at Resorts World Genting’s atmospheric La Fiesta restaurant this evening. An intimate space designed to look like a vibrant Spanish taberna – with its colourful tiles, golden arches and inviting morsels of Iberico dangling from the open kitchen – La Fiesta lived up to its name for the night as some 70 guests sat down for an expertly prepared dinner that highlighted the most emblematic dishes of Spain and in particular Catalonia, paired with the deliciously complex wines from Grupo Freixenet, the largest sparkling wine producer in the world.


Iberico Deli spanish cheese selection served with Freixenet Segura Viudas Cava.


“We have a great love for wine here at Resorts World Genting – our wine collection is one of the largest in Malaysia – and when we spent time with Jose at his vineyards in Spain a few years ago, we felt that Grupo Freixenet wines would be a fantastic addition to our cellar. Our immersion in the culture of Spain also inspired the creation of a little corner of Spain in Malaysia, here at La Fiesta, a tribute to the rich Spanish culinary world. We are pleased to have Jose and Judit with us to further promote Freixenet’s wine,” said Dato’ Edward Holloway, Senior Vice President of Hotel Operations for Resorts World Genting.


  Head Winemaker Judith Llop and CEO Freixenet Jose Maria Ferrer posing at La Fiesta entrance.

This is Judit Llop, the Head Winemaker for Grupo Freixenet’s Priorat winery first time in Malaysia.  During pre-dinner drinks – where copious amount of Segura Viudas Cava was served with Pan Tumaca, Matrimonio (pickled and salted anchovies) and a selection of beautiful Spanish cheese, including Manchego, Idiazabal, Rulo de Cabra and Torta Casar – Judit talked about her approach to winemaking.


"I am focusing on a return to traditional farming methods, before the advent of herbicides and pesticides," she says. "I want to heal the soil and vineyard environment to its natural state. It was hard work, but we succeeded and will be certified as organic next year. We even noticed bees returning to our farm; we weren't even aware they had left!" Judit’s success in implementing organic viticulture at Priorat has inspired Grupo Freixenet, the world’s largest producer of sparkling, to roll out her methods across its other vineyards. Jose Maria Ferrer then officiated the event with a traditional sabrage, slicing a bottle of cava open with a sabre, then inviting a few brave guests to do the same.


As guests sat down to tiled tabletops in La Fiesta, dinner began with plates of Iberico cold cuts, including the world-famous Jamon Iberico. Jose Maria Ferrer gave a welcome note as guests tucked in, saying that "it is always a pleasure to be in Malaysia and in Resorts World Genting. We are not in Spain now, but I feel like I am in Spain here at La Fiesta, with good friends, good food and, of course, good wine."


Chorizo al vino paired with Mas Subira


Cold cuts (Jamon, Chorizo, Lomo & Salchichon) paired with Segura Viudas Cava.


Presa Iberica paired with Orube Crianza (Red).


Presa Iberica paired with Orube Crianza (Red).


Gambas al Ajillo (Garlic Prawns poached in Olive Oil) and Pulpo a Freira (Roasted Octopus with Paprika Potatoes) followed, served with the zesty flavours of Vionta Albarinho and Morlanda Garnacha white wines. Next was a spicy Chorizo al Vino (Chorizo in a Red Wine reduction) paired with an equallt spicy Mas de Subira red, then a wonderfully tender Presa Iberica (Pan-seared pork shoulder) accompanied by the Orube Crianza Tempranillo. As the kitchen’s preparation of the massive Pork and Chicken Paella drew curious glances from passers-by, the signature dish was served to guests with Judith Llop’s ‘baby’, the syrupy and expressive Morlanda Garnacha Tinta.\


Crema Catalana


In between courses, the atmosphere was kept lively by regaled guests enjoying Freixenet range of wines.  Festive and fun, it was a dinner to be remembered. The meal finished on a sweet note with a velvety Crema Catalana – a traditional dessert that was the perfect way to end an evening enjoyed the way the Spanish do.


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