Hennessy is on a roll.
Once again, its brand collaborates with with St Regis Kuala Lumpur for The St. Regis Kuala Lumpur’s Guest Star Chef Series.
Swiss Michelin Star Chef, Andreas Caminada and Head Chef Marcel Skibba from the Michelin Star restaurant, IGNIV debut at the Brasserie St Regis KL adding their touch to the cuisine for the night.
Chef Caminada and Chef Skibba’s 4-course menu was paired with the brands premium cognac, Hennessy X.O and Hennessy V.S.O.P special cocktails, at The Brasserie, St. Regis Kuala Lumpur.
Generally, the food was creative but super salty … not sure what happened in the kitchen. The Hennessy X.O. & VSOP. pairing however, saved the day.
STARTERS Hamachi – Radish – Avocado Langoustine – Papaya – Spices Duck Liver – Yoghurt – Physalis Lettuce – Egg Yolk – Truffle Vegetable Salad IGNIV Turbot – Sauerkraut – Alba Truffle PAIRED WITH Hennessy V.S.O.P Highball by Hyde @53M
Dinner dishes were really MEH on the average, but the highlight for me, was the highly drinkable RED WINE – Moët Hennessy makes a luxury red wine in the mountains of China’s Yunnan province, near to Tibet, the Ao Yun 2014. Sublime!
MAIN COURSE Fish Soup IGNIV Duck – Celery – Red Chicory – Apple Chicken – Aubergine – Lemon – Garlic Lamb Belly – Harissa – Sea Buckthorn PAIRED WITH Cloudy Bay Te Koko 2014, Sauvignon Blanc, Marlborough, New Zealand, and the Ao Yun, 2014.
This amazing wine tasted like perhaps a genre of Napa or even Bordeaux. I would never have guess that it was birth in the loins of Yunnan province in Southern China on the edge of Himalayas!
Loving the Hennessy cocktails, the VSOP and the surprisingly sublime Ao Yun red.
DESSERTS Egg Surprise – Caramel Mango – Coriander Swiss Chocolate – Coffee Strawberry – Cheesecake Yoghurt – Lychee Passionfruit – Rice – Shiso PAIRED WITH Hennessy X.O
what a treat!
missed you and Haze !