Recently attended a dining experience from a collaboration of Hennessy and St Regis Kuala Lumpur The St. Regis Kuala Lumpur’s for a Guest Star Chef Series, by bringing in Swiss Michelin Star Chef, Andreas Caminada and Head Chef Marcel Skibba. As they brought the 1 Michelin Star restaurant, IGNIV to Asia for the very first time.
Dining experience in this room certainly set it differently and with both chef working hard preparing and getting all the dishes ready before the guest fully arrive.
This dining experience is bringing the best two chef, Chef Caminada and Chef Skibba’s with a 4-course menu dining experience, and to be paired with the brands premium cognac, Hennessy X.O and Hennessy V.S.O.P special cocktails, at The Brasserie, St. Regis Kuala Lumpur.
Of course not to be miss on the Hennessy drink as one of the drink to start off with.
The Hennessy X Chef Caminada dinner pairing menu at the Brasserie, St. Regis featured:
Hennessy V.S.O.P Highball by Hyde @53M
This unique dining experience, that serve in the centre of the table on different plates for sharing, which complements IGNIV’s goal for guests to experience a lasting gourmet adventure throughout the evening, not only by sharing food, also by creating great conversation over the table.
Starters are very unique as each of the element have its own unique flavour combination. Technique of platting and building flavours are pretty amazing.
Vegetable Salad IGNIV
This have a slight crisp on the skin as with each bite with give you the crunhy texture and soft on the inside.
One of my favorite is this Duck Liver – Yoghurt – Physalis that pairs with home made brioche. I treated this like a butter and spread it across all the bread and with the butter flavour combination with smooth duck liver and slight sourness from the yogurt, blends the flavour quite well.
Never thought that Lettuce – Egg Yolk – Truffle can be serve in this way. Simple presentation that easily grab to be eaten as bites.
Hamachi – Radish – Avocado is being cook to perfection and slight smokeyness in the jar, brings out the nice flavour of the fish.
This is how our dining experience are for staters.
This dish is indeed have its uniqye flavour style of its own. Langoustine – Papaya – Spices. A good combination of sourness, slightly chill and fresh prawns with mild spices cover at the end of the tongue is quite interesting. with the pairing wine, it brings the taste to another dimension.
Very direct dish that cook to perfection is Turbot – Sauerkraut – Alba Truffle. Creamy, soft fresh fish and truffle brings in the flavour.
when mains is serve, this is how happy Bowie is.
Chicken – Aubergine – Lemon – Garlic
For a soup to start off in mains is this Fish Soup IGNIV. Flavour is intense and I think slightly too strong for me. If it could be slightly tone down, I think it will be a perfect dish.
As for mains, we are pairing with Cloudy Bay Te Koko 2014, Sauvignon Blanc, Marlborough, New Zealand Ao Yun, 2014.
One of my favourite for the night is this Lamb Belly – Harissa – Sea Buckthorn. Soft and the juicyness of the lamb makes it perfect for each bite. As the marination of flavour just absorb into the meat.
Duck – Celery – Red Chicory – Apple is on the slight sour side and with a sip of wine brings the flavour slightly more refreshing.
DESSERTS to pair with Hennessy X.O
AS comes to desesrt, it is quite intesting that is a mix of savoury and sweet.
- Passionfruit – Rice – Shiso
- Egg Surprise – Caramel
Strawberry – Cheesecake
Swiss Chocolate – Coffee
A very unique combination that Mango with Coriander . coriander did not over power the fruits yet it balance it off well.
Yoghurt – Lychee is the star of the night, in terms of platting and also flavours. Simple delicious, pretty and refreshing.
Before we call off for the night, every one is gathering at the Candy store as each of us are given a pack of small candy pack and can top up some from the Candy Store.
As the night ends, each of us are given Hennessy V.S.O.P Chrysanthemum Cocktail by Hyde @53M which is a refreshing cocktail and girls are loving it.