Hennessy & St Regis Kuala Lumpur Dinner Pairing By Chef Ryan Clift
What an evening it was, where I was over at St Regis Kuala Lumpur to attend and savour an exclusive dining experience showcasing the best of gastronomy from the region, paired with the world’s finest cognac, Hennessy. It was to be a dinner pairing session. Read on below.
|Hennessy & St Regis Kuala Lumpur Dinner Pairing By Chef Ryan Clift|
The exclusive dinner pairing menu is a collaboration between St. Regis Kuala Lumpur and Hennessy, working hand in hand to bring in Chef Ryan Clift of the Tippling Club, Singapore, one of the country’s most innovative chefs. We were the first to sample Chef Ryan Clift’s 6-course menu and it was awesome! Of course, each of the dish is paired with the brands premium cognac, Hennessy X.O and Hennessy V.S.O.P special cocktails.
|Chef Ryan Clift of the Tippling Club, Singapore, doing his magic|
|Welcoming us to a night of great food and drinks|
The Hennessy X Ryan Clift dinner pairing menu was held at the Brasserie, St. Regis, which has really nice ambiance. Glancing at the menu, I'm satisfied to see some really nice dishes, all 6 course of it. Check out below on what we had that evening, and the drinks we paired it with.
|Snacks - paired with Hennessy VSOP Highball|
Even from the word go, we were served with some very interesting and unique snacks paired with the equally special Hennessy VSOP Highball. I could hardly recognise the various elements in the offering, needless to say it was a perfect start to better noms throughout the night.
Next we had the "pretty in red" Petuna Ocean Trout, which is served together smoked ox tongue wrapped in beetroot, with Horseradish cream. The fish is really fresh, coupled with the flavours from the sauces, this was actually pretty good.
|Pouring in the good stuff|
|Roasted Leek and Potatoe Consumme|
Next we had a rather thick and rich flavoured consumme, the Roasted Leek and Potatoe Consumme. It was indeed flavourful, filled with parsley root, Parsley Chlorophyll and wild herbs. Yes, chlorophyll, which turns almost everything green the moment its being stirred. This was paired with the same Radical Cocktail.
|Hennessy XO 'on the rocks'|
Bringing out the good stuff, Hennessy XO was paired beautifully with an equally yummy offering, the Wild Turbot. Comprising of nicely laid out Faux Squid Risotto, Lobsters, turnip and watercress emulsion, I actually wanted a second serving! Oh well, on to my favourite dish next!
Bring forth the WAGYU!
|A4 TORIYAMA WAGYU - under a slice of wagyu cured with Japanese seaweed|
|This is really, really GOOD!|
My initial impression when the dish was brought out, "where's the meat?". Little did I know then that the thin slice of meat atop the A4 Toriyama Wagyu is an equally exquisite piece of wagyu cured with Japanese seaweed. Exotic! My cravings were immediately satisfied and satiated with the uncovering of delicious A4 Toriyama Wagyu below. Oh my, too tender, the dish is served with horseradish burrata, Japanese fruit tomato and artichoke on the side.
|Coco Loco Cocktail|
Cheesecakes in the form of small pills? I would never have thought of such a concept! It's indeed a surprising treat, matched with really sweet Coco Loco Cocktail. Chef Ryan really impressed me with his dishes, a new dining experience with a sense of excitement and a touch of theatre! Did you know his restaurant, Tippling Club was ranked 11th best bar in Asia by Asia’s 50 Best Bars 2017 and the 27th best restaurant in Asia’s Best Restaurants 2017?
|A wonderful night with Hennessy at St Regis Kuala Lumpur|
Chef Ryan Clift will be taking over The Brasserie from 26th – 29th October 2017 to introduce the 6-course dinner and 4-course lunch, while Sunday Brunch at The Brasserie will also highlight some of his signature dishes.
The dinner menu is priced at RM438 nett and RM588 nett per person with Hennessy Cognac pairing and the lunch at RM338 nett and RM438 nett with Hennessy Cognac pairing. Sunday Brunch will be starting from RM298 nett and RM468 (with alcohol). For more information or to make a reservation, contact +603 – 2727 6666 or email email@example.com.