Skillet 163 at Fraser Place, KL is pretty well known to many diners for their food and especially their dessert. Recently they have collaborated with Hennessy XO for a food pairing with Marc Boissonnet, Ambassadeur de la Maison from Hennessy Cognac leading the night by sharing his passion about the House’s heritage and collection of cognacs with the guests.

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During the dinner, Boissonnet shared his views on the dynamic Hennessy Maison and spoke of the House’s values of savoir-faire, innovation, creation, excellence, legacy, and sustainable development. Boissonnet too, spoke passionately about Hennessy X.O, the symbolic of the House of Hennessy, which was the main highlight of the evening. The term X.O was coined for this very Cognac by Maurice Hennessy in the 19th century, and it was first bottled in 1870 for family and friends. This blend is composed of over 100 eaux-de-vie which has absorbed wood tannins over a lengthy period, forming a uniquely satisfying character, robust and rich with incredible persistence.

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The night was started off with amazing canapes and their pairing with Hennessy Highball.

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The team working with Chef Raymond Tham to come out with a special crafted menu to pair with this premium cognac, Hennessy V.S.O.P, Hennessy X.O, and Hennessy Paradis.

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Their starter is pretty spot on, simple, flavorful and bursting with flavor with each bite.

Chicken Liver Pate with Spice Prune Compote
Skillet Truffles 
Home cured Salmon 
Foie Gras Custard

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To kick start with our mains, Amuse Bouche – Soft Shell Prawn | Prawn Dusk | White Percik Foam. An interesting combination of local with modern touch. You get hint of spices from percik foam yet you mix every thing in one bite is just filled with explosion of flavours. Paired with Hennessy V.S.O.P

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For the mains, there are two to choose from Aged Bidor Duck Breast | Duck Rillettes| Foie Gras | Cherry Jus. Amont g the 2 mains, the duck is my preferred choice. the meat of aged bidor is pretty good. Skin is slightly crisp and with the cherry jus, it just blends well on the whole flavour. Paired with Hennessy XO to enhance the read meat and flavour of jus. Pretty good!

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Beef Short-Ribs | Ox-Tongue | Summer Truffle is pretty good too. So soft that nearly melt in your mouth, with a unique combination of ox-tongue.

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For dessert is Banana | Semai 72% Chocolate | Coconut to pair with Hennessy Paradis (one of my top favourite from Hennessy Series).

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With the usual group as it had been ages since all group together in a sit down cognac pairing dinner.

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Skillet 163
163, Fraser Place Kuala Lumpur,
10, Jalan Perak, 50450 Kuala Lumpur

Operating Hours: 11:30am–11pm

Tel: 03-2181 2426


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