Cigars have long evoked a sense of history and etiquette amongst the well heeled. More refined than a cigarette and less ostentatious than a pipe, cigars are enjoyed the world over by connoisseurs and dilettantes alike and are regarded by those in the know as a finessed smoke to be savoured unhurriedly.
On Friday the 20th of June at Shangri-La's Tanjung Aru Resort and Spa, cigar aficionados in Sabah were given the opportunity to indulge in a rare treat; Cuban offerings prepared by master cigar roller 'Torcedor' Yoel Diaz. Considered to be one of the best in his field, Diaz was on hand to showcase his techniques in this particular art form. A 'teacher of quality' at the internationally renowned Partagas cigar company Diaz has 12 years of experience under his belt and has reached the 9th grade of cigar rolling, the highest level of skill attainable.
As the earliest known cigars were reportedly smoked in Cuba as far back as the 16th century, it should go without saying that Cuban cigars are truly some of the best in the world. Cigars come in all shapes and sizes and from what I've been made to understand, it all boils down to personal preference.
A petit corona for example is not a tiny Mexican beer but rather a cigar that is slightly smaller than average which would take around 25 minutes to smoke. Its size however should not be an indication of any lack of flavour as petit coronas are considered to be full bodied.
Joyita, or "little jewel" in Spanish, is known for having a balanced, palate pleasing taste and what is described as a bold aroma.
Robustos, or "robust" in English are of a shorter and thicker diameter and this variety is amped up on every trait of a good cigar; strong body, aroma and taste. A cigar for an experienced smoker.
Pre dinner cocktails gave off a decidedly Cuban introduction with a selection of Caipirinhas and Mojitos and the wines for the evening were smooth and cultivated. To imbibe in a wine from the popular Antinori fold is to be assured of quality.
Prior to the dinner service, guests were also encouraged to try their hand at rolling their own mini cigarillos with loose tobacco and paper offered for an early smoke.
A deliciously unpretentious starter of red bean soup reflected the requirements a menu must have when paired with an evening of cigars. This was followed by a well sized portion of lamb, the meat of which had been appropriately spiced and was fall-off-the-bone tender. Dessert was no let-down in the chocolate department either - a popular dish that went down a treat as après dinner cocktails were being served. Daniel Michalski, the hotel's Director of Food and Beverage explained that when dining while smoking cigars, food should usually be strong and flavourful as this would help to enhance the overall quality and taste of premium tobacco.
Cigars :
* Romeo y Julieta Petit Corona
* Montecristo Joyita
* Nat Sherman Hobart Robusto
On Friday the 20th of June at Shangri-La's Tanjung Aru Resort and Spa, cigar aficionados in Sabah were given the opportunity to indulge in a rare treat; Cuban offerings prepared by master cigar roller 'Torcedor' Yoel Diaz. Considered to be one of the best in his field, Diaz was on hand to showcase his techniques in this particular art form. A 'teacher of quality' at the internationally renowned Partagas cigar company Diaz has 12 years of experience under his belt and has reached the 9th grade of cigar rolling, the highest level of skill attainable.
As the earliest known cigars were reportedly smoked in Cuba as far back as the 16th century, it should go without saying that Cuban cigars are truly some of the best in the world. Cigars come in all shapes and sizes and from what I've been made to understand, it all boils down to personal preference.
A petit corona for example is not a tiny Mexican beer but rather a cigar that is slightly smaller than average which would take around 25 minutes to smoke. Its size however should not be an indication of any lack of flavour as petit coronas are considered to be full bodied.
Joyita, or "little jewel" in Spanish, is known for having a balanced, palate pleasing taste and what is described as a bold aroma.
Robustos, or "robust" in English are of a shorter and thicker diameter and this variety is amped up on every trait of a good cigar; strong body, aroma and taste. A cigar for an experienced smoker.
Pre dinner cocktails gave off a decidedly Cuban introduction with a selection of Caipirinhas and Mojitos and the wines for the evening were smooth and cultivated. To imbibe in a wine from the popular Antinori fold is to be assured of quality.
Prior to the dinner service, guests were also encouraged to try their hand at rolling their own mini cigarillos with loose tobacco and paper offered for an early smoke.
A deliciously unpretentious starter of red bean soup reflected the requirements a menu must have when paired with an evening of cigars. This was followed by a well sized portion of lamb, the meat of which had been appropriately spiced and was fall-off-the-bone tender. Dessert was no let-down in the chocolate department either - a popular dish that went down a treat as après dinner cocktails were being served. Daniel Michalski, the hotel's Director of Food and Beverage explained that when dining while smoking cigars, food should usually be strong and flavourful as this would help to enhance the overall quality and taste of premium tobacco.
Cigars :
* Romeo y Julieta Petit Corona
* Montecristo Joyita
* Nat Sherman Hobart Robusto
Apéritif:
* Caipirinhas
* Mojito
* Pineapple fizz
Wines :
Antinori Campogrande Orvieto Clasico DOC
Antinori Santa Cristina Toscana IGT
Menu:
* Red bean soup with home made smoked beef & chicken sausages with porcini mushrooms & rosemary infusion
* Spiced lamb shank with olives of Spanish garlic confit, onion, parmesan cheese polenta & oven roasted tomatoes.
* Chocolate walnut delight with pineapple and crispy waffles
Après dinner :
Jamaican coffee
Mocha mint
Kingston cocktail
For more information regarding the cigars and wines listed :
Trinidad Cigar Company
G306, Ground Floor
1 Borneo
Jalan Sulaman
Kota Kinabalu
88400 Sabah
T : +6-088-447796
The Wine Shop
BG77, Ground Floor, Phase 2
Wisma Merdeka
Jalan Tun Razak
Kota Kinabalu
T : +6-088-268111
* Mojito
* Pineapple fizz
Wines :
Antinori Campogrande Orvieto Clasico DOC
Antinori Santa Cristina Toscana IGT
Menu:
* Red bean soup with home made smoked beef & chicken sausages with porcini mushrooms & rosemary infusion
* Spiced lamb shank with olives of Spanish garlic confit, onion, parmesan cheese polenta & oven roasted tomatoes.
* Chocolate walnut delight with pineapple and crispy waffles
Après dinner :
Jamaican coffee
Mocha mint
Kingston cocktail
For more information regarding the cigars and wines listed :
Trinidad Cigar Company
G306, Ground Floor
1 Borneo
Jalan Sulaman
Kota Kinabalu
88400 Sabah
T : +6-088-447796
The Wine Shop
BG77, Ground Floor, Phase 2
Wisma Merdeka
Jalan Tun Razak
Kota Kinabalu
T : +6-088-268111
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