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HENNESSY X.O

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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.

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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.

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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.

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Of course not to be miss on the Hennessy drink as one of the drink to start off with.

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The Hennessy X Chef Caminada dinner pairing menu at the Brasserie, St. Regis featured:

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Hennessy V.S.O.P Highball by Hyde @53M

STARTERS

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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.

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Starters are very unique as each of the element have its own unique flavour combination. Technique of platting and building flavours are pretty amazing.

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Vegetable Salad IGNIV

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This have a slight crisp on the skin as with each bite with give you the crunhy texture and soft on the inside.

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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.

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Never thought that Lettuce – Egg Yolk – Truffle can be serve in this way. Simple presentation that easily grab to be eaten as bites.

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Hamachi – Radish – Avocado is being cook to perfection and slight smokeyness in the jar, brings out the nice flavour of the fish.

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This is how our dining experience are for staters.

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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.

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Very direct dish that cook to perfection is Turbot – Sauerkraut – Alba Truffle. Creamy, soft fresh fish and truffle brings in the flavour.

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when  mains is serve, this is how happy Bowie  is.

MAIN COURSE

Chicken – Aubergine – Lemon – Garlic

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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.

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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.

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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

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AS comes to desesrt, it is quite intesting that is a mix of savoury and sweet.

  1. Passionfruit – Rice – Shiso
  2. Egg Surprise – Caramel

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Strawberry – Cheesecake

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Swiss Chocolate – Coffee

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A very unique combination that Mango with Coriander . coriander did not over power the fruits yet it balance it off well.

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Yoghurt – Lychee is the star of the night, in terms of platting and also flavours. Simple delicious, pretty and refreshing.

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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.

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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.

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Woot, I have miss this event alot as its one of a very exclusive event that being organised from HENNESSY X.O Malaysia that this event truly never fails to impress as last round I manage to follow the young Chef Micheal Han to do food trail in Penang and lucky enough to have his sharing all the way and how he turn the whole local flavour to fine dine and its just amazing!

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Well well, lets guess who is next chef in the list to be feature this round with their trademark event now which is Hennessy X.O Appreciation Grows. This round, all of us will be moving down south as the grand event will take place in Danga Bay.

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By looking at the pictures, I am very curious what will be serve on the plate from the chef. Before heading there, lets backtrack a bit and understand who is the super star chef for the night.

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Over this weekend, the exclusive dinner that being brought by Hennessy X.O Appreciation Grows will feature culinary masterpieces wonderfully composed by three times James Beard semi-finalist for Best Chef: Southwest and “Iron Chef Winner”, Chef Viet Pham. Guess what?! He is a Malaysian as he was born in Malaysia before heading to SAn Fransico and grew up there. By the year 2002, he graduated from  California Culinary Academy in 2002.

His dedication and passion over the years had allow him to master the art of culinary made him walk away with Salt Lake City Magazine’s Best New Restaurant in Utah in 2010 and Best Restaurant in Salt Lake City in 2011 which is run by him. Then lead him to win Iron Chef America after that!

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Lets take a glimpse of what our local talent that had grown up in overseas are brewing for us over this weekend!

Thinking back when was the last dinner I had for Hennessy and I thought it was like bout 2 months ago and never thought it was last year event. Time really flies and year 2012 definitely a great achievement in my blogging time. Never thought I would actually be in the scene with the rest as I usually love to read those foodie who got invited to such glamour event. It was a great break thru for me and thanks to you who give me this opportunity.

Then last week, right after I came back from my lunch I got a surprise delivery package on my working desk as I curiously open up the packaging and I was excited to see again hard dark black invitation card with gold wordings. I am  amaze how this year invitation card looks like, that its a classic ticket that will sail us to a great discovery, as I was already impress with what Chef Han did last year (Food trail & Actual Day Dinner – click to read) and I am pretty sure that their latest selection of chef would definitely surprise us with her creation.

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Then I insta on the invitation card, one of my close friend in US told me she loves her as she emerge as one of the last few final contender in Top Chef. I felt excited by her saying and cant wait to see her in action this week.

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Okay, let the sail begins with the theme EMBARKS ON THE SPIRIT OF CONQUEST is what HENNESSY X.O Appreciation Grows 2013 is about with selected Chef Lee Ann Wong will be the captain to bring us through an amazing journey. Born and raised in Troy, New York, Lee Anne, a 2nd generation Chinese- American, was not drawn to the kitchen, favoring sports –softball and ice hockey – instead.

A girl who started her study in fashion and how did she end up in cooking is when she found her passion for cuisine grows during her first year studying Fashion Design at FIT when she started cooking for friends. As her passion grows in cooking and decided to switch then she never look back since then.

Graduating from The French Culinary Institute (The FCI) Chef Wong jumped into the restaurant world. She immersed herself in New York’s fusion cuisine – working for several years at Marcus Samuelsson’s Aquavit, then Jean Georges Vongrichten’s Chinese venture, Restaurant 66. She has also cooked and staged in kitchens all over the world, including The French Laundry, Charlie Trotter’s of Chicago, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico and Cap Jaluca in the British Virgin Islands – picking up global flavors and techniques along the way.

Chef Lee Anne Wong is also the Executive Chef of Event Operations at The French Culinary Institute by working alongside culinary heavy-hitters such as Jacques Pepin, Andre Soltner, Ferran Adria, Tyler Florence, and Martin Yan.

When my friend said that she loves her, only I realize that she emerge as fans favorite with her fusion flavors cooking that took her to no.4 in the competition of Top Chef. Since then, she become more popular

Why not check out the clip below, as she emerge as the first female chef for the Hennessy X.O Appreciation Grows series of events.

She loves to travel during her personal time with vast experience in her 12 years cooking experience is definitely something I am really looking forward to set sail with her “Spirit of Conquest” – to experience the past, present and the future of the original cognac that will take place at Chin Woo Stadium for 3 days.

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Chef Lee Anne Wong and Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia pose with the canapés prepared during the canapé masterclass happen in March.

 

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