Hennessy X.O Odyssey 2017 with Chef Darren Chin

7 Chapters of Gastronomic Excellence at DC Restaurant

Hennessy X.O Odyssey 2017 returns with another gastronomic excellence with culinary extraordinaire Chef Darren Chin. The exclusive culinary platform makes a striking comeback with an unexpected journey of 7 Chapters of Taste for 2017.

Hennessy X.O, first bottled by Maurice Hennessy in 1870, is classified as “extra old” for its blend of 100 eaux-de-vie. Ever since the launch of Hennessey X.O Odyssey, it has been a yearly journey of exclusive showcase of the 250-year Maison’s iconic seven tasting notes paired with the finest dishes.

This year’s Hennessy X.O Odyssey 2017 is helmed by French trained Chef Darren Chin, featuring an eclectic mix of 7-course to articulate the 7 tasting notes of Hennessey X.O Cognac. From 16 July to 14 August, epicureans will able to indulge in the Hennessey X.O Odyssey 2017 at DC Restaurant.

Chef Darren, our very own culinary maestro, combines classical French and modernist techniques to feature ingredients at their peak of flavours and textures. With a comprehension of the philosophy of ‘la Jeune Cuisine’ (young cuisine), Chef Darren aims to create honest, pure and unpretentious dishes that feature nature’s bounty in its finest form.

Hennessey X.O’s seven chapters, characterized by Sweet Notes, Infinite Echo, Wood Crunches, Spicy Edge, Flowing Flame, Rising Heat and Chocolate Lull, provide the culinary platform for Chef Darren’s creative vision to this exquisite menu.

Sweet Notes

A sweet and savory composition of Botan Ebi with Heirloom Tomato Granita, Konbu, Lemon Basil & Chili Oil led to a great start of the evening, paired with HXO on the Rocks. Sheer ingenious pairing of oceanic flavours of botan shrimp with briny globules of salmon roe is lifted with a fresh tang of tomato granite with drizzle of perfumed oil evoked the sweet nuances of the chilled cognac.

Infinite Echo

Echoing the bold cognac’s complex flavours in HXO with splash of water, the Takao Cold Somen with Ogawa Bafun Uni & Truffle Celeriac Cream oozed with elegance on the palate. As one elegantly slurps the chilled silky strands of somen laced with truffle, the sublime traces of the sea from the bafun sea urchin elevated the taste to new lusciousness. Urchin made more divine with the tasting notes of the cognac…

Wood Crunches

The next sea and land sonata of “Spring” Galician Octopus, Green Gazpacho & Burnt Leeks in Dark Rye Crumbs is paired with HXO with warm water. The refine notes of the slightly warm cognac was utterly soothing, a perfect match for tender octopus flanked by sweet crab meat. The smoky char and tang of gazpacho completed the sonata.

Spicy Edge

There are at least two sides to everything in life hence we tucked into two delicate sides of snow crab paired with HXO with a splash of water. The fine cognac’s spicy peppery note is enhanced by robust sweet crab essence in both sequels.

Part 1 showed off Snow Crab Broth Infused with Herbs from our garden. The sheer intensity of crab essence proved to be brazen match for the fine X.O. Lush aroma tantalized the sense of smell, followed by the satisfaction of oceanic flavours with fine shreds of snow crab was beautiful and delicious.

Part 2 had a medley of Japanese Snow Crab, White Asparagus, Culantro “Nam Jim” & Black Summer Truffle. The sweetest snow crab meat with the season’s finest white asparagus is made even more luxurious with truffles, freshly sliced on. A refine nam jim sauce, well controlled in every possible note of savory, sweet, sour and spicy, tied up the whole dish with much finesse.

Flowing Flame

Paying homage to flavours of flame, the course of Organic Chicken, Bertutu Spice, Vegetables from our Farm & Vegetable Vinaigrettes was not only scrumptious but gorgeous at sight. The chook was sinfully tender with a crisp spiced up skin that was impeccable in flavours. The garden of spring vegetables and purees added much freshness or sweet notes and textures to the dish. The HXO with a splash of cold water and ice was well rounded and imparted a refreshing note to the dish.

Rising Heat

Italian Veal Fillet Poached in Milk and Lightly Grilled with a Foie Gras Emulsion & Red Kampote Pepper could not have been executed any better. The veal fillet was perfectly poached till tender and plush pink before finished with on the grill. Accompanied by tempura battered zucchini flower, crisp snow peas and a foie gras sauce, literally to-die-for. There’s possibly no better way than to pair this with HXO neat for pleasurable notes of fine cognac and meat. Did I mentioned that we sliced through the buttery soft veal with Laguiole steak knives of our choice?

Chocolate Lull

With every journey, there comes an end, and preferably a sweet one. Luring the finale with 100% Arabica Coffee Ice Cream, Spiced Hairy Banana, M’Hencha & Lemon Chantilly, the intensity of the coffee went surprisingly very well with HXO neat. Perhaps the cream married well with the cognac as it added decadence to the fine notes of the cognac.

The Hennessy X.O Odyssey 2017 outdo its previous years again, setting the bar high each time for another culinary adventure with the fine cognac. Each chapter soars on its own, raising above each other to reach the peak of gastronomy.

An unforgettable Hennessey X.O Odyssey 2017 by Chef Darren Chin!

The exclusive Hennessy X.O Odyssey 2017 cognac pairing is priced at RM888++ per guest. This innovative showcase of unrivaled heritage and innovative vision is available from 17 July to 14 August at DC Restaurant. For reservations, kindly contact 03 7731 0502 or 012 223 2991

DC RESTAURANT

44 Persiaran Zaaba, Taman Tun Dr. Ismail

60000 Kuala Lumpur, Malaysia

Highlights info row image

03-7731 0502

Website: www.restaurant-dc.com

Facebook: www.facebook.com/DarrenChinRestaurant

Hennessy Appreciation Grows 2014: The First Installment at Danga Bay, Johor Bahru

Hennessy X.O Conquers Johor with the World’s First and Original X.O Cognac

Life is made a little sweeter with all the fine things in life. A recent voyage took me on a gastronomical journey all over the world at the first installment of the Hennessy X.O Appreciation Grows 2014 that took place at Danga Bay, Johor Bahru from the 16th to the 18th of April 2014. From my previous post here, distinguished guests and media experienced the ultimate Hennessy experience through an evening of fine cognac paired against the culinary brilliance of three times James Beard semi-finalist for Best Chef: Southwest and “Iron Chef Winner”, Chef Viet Pham.

The journey took off with a short air trip to Johor where the magnificent dinner was held for three days consecutively. Hennessy X.O Appreciation Grows is a series of intimate engagements aimed at creating a core of true connoisseurs of the World’s Number One cognac through immaculate gastronomic experiences enhancing guests’ true knowledge, understanding and appreciation of Hennessy X.O.

As this was my first experience at the Hennessy Appreciation Grows 2014, it was pure adrenalin running through my veins that evening as I put on my best evening frock to set sail on the event themed the ‘Spirit of Conquest’. Gastronomical connoisseurs set sail in an elegant journey charting the birth of Maurice Hennessy’s Original X.O in 1870 in France, to its global conquest of iconic countries around the world that evening.

We had a short cocktail hour where guests were then invited to join Mr. Chong Wai Keng, Moët Hennessy Spirits Brand Ambassador for an intimate technical tasting of Hennessy X.O, where guests deepened their appreciation for the world’s most loved cognac Hennessy X.O.

As we were ushered the holding lounge of the ‘ship’, I couldn’t help but notice that there were screens around the room. Our Spirit of Conquest was further heighten by the replication of the dining room of an early 19th century steam liner, filled with Chesterfield sofas, paintings from Maison Hennessy, illuminated with chandeliers, and completed with a vibrant arrangement of flowers on each table.

As the event kicks off, the screens come alive as we set sail off into our voyage that evening with our host for the night, Mr. Will Quah. We set sail off for France, the birthplace of the Original X.O in 1870 as our ‘ship’ moored in France next to its famous landmarks.

Mathieu Duchemin with Chef Viet Pham

“Just as Hennessy X.O took to the high seas in 1872 to explore new horizons, this year's Appreciation Grows platform explored new grounds, venturing to Johor for the first time - providing connoisseurs there with more than just a food and cognac pairing, but rather an unforgettable platform for where their appreciation for life’s opulent experiences deepens” expressed Mathieu Duchemin, Managing Director of Moet Hennessy Diageo Malaysia.

Our first course of Sweetness on Seine makes its debut on the romantic notion of France. Sweet diver scallops lightly roasted over embers are accompanied with an onion almost ‘burnt’ cream and is a romantic starter to tease our appetite for more. The subtle caramelized flavor of the onion burnt cream is very well controlled as it did not over power the gentleness of the scallops. The melodious flavors of the sea and the onion meld beautifully with the Hennessy X.O cognac’s smooth and luscious notes.

And what better way to bring a little France to us than a performance of French Cabaret… oo la la! These ladies had almost everyone’s attention that evening for their elegant and glamorous dance routine and costumes.

Moving along from the chic French waters, our Hennessy X.O gastronomical journey set sailed to East towards the Orient where China sets the next course with Yellow River Richness. Chef Viet’s ingenious use of Chinese classic ingredients of mushrooms and duck eggs is obviously a tribute to the Chinese cuisine. The dish looked contemporary and reflects a gorgeous barely poached duck egg yolk sitting on a bed of intense shitake mushroom mousse. The mousse has a luscious silky texture albeit its saltiness. The lustrous egg yolk flows over the mousse, making it even richer in flavors. Every spoonful lends a robust earthy note with bits of crunch from the lightly toasted sprouted grains. The richness of the dish seemed to intensify the tasting notes of the elegant cognac, served neat, to another level, rendering an even longer finish of spice and fruits.

Our Oriental excursion was accompanied by a mesmerizing performance of Shanghai jazz.

After its stint at the East, the Spirit of Conquest headed back West to the land of the free, America where our third course of the night awaits. Arriving in a period of American history- known as the Gilded Age, Hennessy X.O made its timely debut, as an elegant and sophisticated way to enjoy values of luxury and heritage. The Mild Hudson, a tribute to the Great American Dream, showcased a luscious piece of sea bass wrapped with savoy cabbage and sauced up with tiny black pearls of Osteria caviar. The sweet delicate sea bass is partnered with fondant potato and pretty pink pickled shallots. The salty burst of caviar pearls matched well with the powerful complexity of the Hennessey X.O cognac.

A jazz quintet belts out smooth and silky tones of jazz as guests enjoyed the third pairing of the night with the finest cognac.

The Spirit of Conquest moves on and arrived at Italy where she welcomed the Original X.O with open arms in 1893. Italy, famed for its passion for culture, fashion and food is represented by Spicy Mediterranean, our fourth and final savory course. A dish that truly represents Italy, Chef Viet serves crispy crumbed chicken parmesan topped with a vibrant tomato and mushroom ragu to be paired up with the Hennessy X.O.  Though not as elegant as the other courses, the rich tangy sauce does provide a strong match with the cognac.

What won the hearts of many was the outstanding performance of an opera performance that had the whole room experience the passion of Italy together with the cuisine and the Hennessy X.O.

As the night draws near, the Spirit of Conquest set its course back to East towards the Land of the Rising Sun where traditions and customs exist seamlessly within modernity - just like Hennessy X.O, a perfect counterpoint for all those who acknowledge that with time, Appreciation Grows. Our gastronomical journey completes its course of the night with Osaka Bay Freshness, where Japanese plum Umeboshi sorbet is married with Yuzu mousse. A match-made in heaven, the salty sweet notes of the plum sorbet is heightened with the vibrant tang of the creamy yuzu.

The triumphant voyage with Hennessy X.O concluded with a spectacular Japanese drum performance by the Wadaiko Syo troupe that ended with a big bang.

MHD team

Photo session with Bok, KampungboyCitygirl, Missyblurkit, myself and Brand Ambassador

A night to be remembered, this year’s Hennessy X.O Appreciation Grows 2014 truly takes everyone on a journey of gastronomic and entertainment around the world. Echoing the elegance and class of the finest cognac by Hennessy, the Hennessy X.O Appreciation Grows 2014 exudes no boundaries but rather a class finer than the finest of its own and sets the bar for future installments to come.

A Priceless Experience…

Hennesy X.O Appreciation Grows: The Spirit of Conquest Disembarks for Johor Bahru For The First Time!

This year, Hennessy X.O Appreciation Grows returns to enthrall connoisseurs with a gastronomy experience unlike any other. To be held in Johor for the very first time ever, the Hennessy X.O Appreciation Grows will port into Danga Bay from 16-18 April this year. Hennessy X.O Appreciation Grows is a platform that delivers the ultimate Hennessy experience through a journey of great cuisine and fine cognac that truly showcases the legacy of Hennessy X.O.

Honoring superior savoir-faire, craftsmanship and innovation in creating an elegant cognac, Hennessy X.O. captivates cognac connoisseurs today just as it did the world when it was first created by Maurice Hennessy in 1870. Pioneering the class of X.O, Maurice Hennessy established a world-renowned benchmark of quality, now prominently appreciated by discerning drinkers worldwide.

By exclusive invitation only, this year’s 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.

Chef Pham was born in Malaysia and grew up in the San Francisco Bay Area and graduated from California Culinary Academy in 2002. With sufficient experience and culinary techniques under this belt, he went on to open his own restaurant in Salt Lake City, Forage, which was quickly well-received, winning Salt Lake City Magazine's Best New Restaurant in Utah in 2010 and Best Restaurant in Salt Lake City in 2011.

“Chef Viet’s conquests and dedication for perfection mirrors our own. Just as he has spent years perfecting his craft, refining recipes for the modern palate, Hennessy X.O has evolved over centuries to create the world’s finest and original X.O from the Cognac region in France enjoyed by the most discerning,” said Mathieu Duchemin, Managing Director of Moet Hennessy Diageo Malaysia.

 

Chef Viet makes his presence at a recent media pre event preview of the Hennessy X.O Appreciation Grows Danga Bay Dinner to be held on April 18, 2014. At the event, distinguish guests and media were treated to a sneak peak at Chef Viet’s culinary skills as he whipped up a dish with an ingredient chosen by the attendees. It will definitely be an exciting night!

Through the years, Hennessy X.O Appreciation Grows has developed a reputation as a series of intimate engagements for the enjoyment of true connoisseurs of the World’s number one cognac. Hosted through an immaculate gastronomic experience, Hennessy X.O A.G is aimed at enhancing guests’ true knowledge, understanding and appreciation of Hennessy X.O, the world’s first and original X.O cognac.

*Stay tune for a night of Chef Viet's creations and fine cognac!

For further information, kindly visit www.hennessy.com and www.mhdm.com.my