Hennessy xo Archives

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.

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.

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

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.

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

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

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!

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.

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

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

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

Operating Hours: 11:30am–11pm

Tel: 03-2181 2426

Hennessy Declassified 2.0 is back again this year taking place at Menara KEN TTDI. The event is taking place from 26th November to 1st December. The interactive experiential journey will brings us through by decoding Hennessy’s myths and journey of making it through a few of their interactive zones.

Love the setting of this building. You are greeted with this pretty lining of lights as you sail up from the escalator below.

this year is slightly different for registration process. Each of us are given a unique bar code and at the counter, just scan on the barcode and that’s where all our details are in it for verification. This barcode is also needed upon drinks collection at the bar.

First stop, experiencing the changing seasons in the Cognac region.

then how the fruits are being process and stored for eaux-de-vie.

with the original oak barrel from Hennessy as the art of writing the trademark on each barrel, and barrel processing are passed from one generation to the next. If your nose is near enough, you can still smell the alcohol on the barrel.

This is the ‘grand tasting room’ that has never been open to the public. Here, the mysterious ritual of Hennessy’s hereditary tasting committee, who are in charge of tasting, choosing and making decision for an exceptional blend for Hennessy cognac was uncovered. With distinct tasting techniques and sensorial memories inherited from predecessors, the Master Blender and his tasting committee will gather in the grand tasting room to taste and select the eaux-de-vie at 11am every morning. Only the one sitting in the table with chairs are allow to talk and those that sitting behind are there to observe and listen only. It will take you at least 10 years to be promoted to sit on the table.