Who knew cognac and fine cuisine by Chef Darren Chin would choreograph a happy dance on the tongue?
Following the success of Hennessy X.O Odyssey in 2016, the celebrated culinary platform returns this year to continue delighting the palates of Malaysians who dare to go on a journey with the cognac maker.
Taking centre stage this year is one of Klang Valley’s most renowned restaurateur, Chef Darren Chin who bore the mammoth responsibility of crafting a labyrinth of flavours for the city’s most discerning gourmands.
Handpicked by the House of Hennessy, Chef Darren Chin was tasked to curate and capture the essence of Hennessy X.O by articulating its seven tasting notes in a seven-course tasting menu.
Having cooked professionally for 14 years, and trained in France for two years, Chef Darren Chin combines classical French and modernist techniques to present ingredients at their best. He is also driven by a new generation of chefs who holds strongly to the philosophy of ‘la Jeune Cuisine’ (young cuisine) – a new cuisine which is honest, pure and unpretentious, and which presents nature’s bounty in its purest form.
Commenting on what diners can look forward to, Chef Darren Chin said “Hennessy X.O Odyssey 2017 will present an eclectic mix of courses which encompasses texture, flavor combinations and respect for what the land as to offer (terroir). This menu was created to showcase the versatility of Hennessy X.O as an unrivalled paring for gastronomy. The inclusion of Japanese snow crab and botan ebi draws out the sweetness in Hennessy X.O whilst the savory course of silky tender Italian veal tenderloin perfectly accentuates Hennessy X.O’s flowing flame.”


“‘Hennessy X.O Odyssey is an incomparable multi-sensory cognac experience venturing across Hennessy X.O’s seven chapters characterised by Sweet Notes, Rising Heat, Spicy Edge, Flowing Flame, Chocolate Lull, Wood Crunches and Infinite Echo that bring to life our cognac’s taste and feel. It is a true reflection of the Maison’s heritage epitomising the harmony between nature and craftsmen where each drop of Hennessy X.O is an odyssey in itself,” added Mathieu Duchemin, the Managing Director of Moet Hennessy Diageo Malaysia and Singapore.
The menu for this year’s Hennessy X.O Odyssey features:
Sweet Notes
Botan Ebi with heirloom tomato granite : Konbu : Lemon Basil : Chili oil
Hennessy X.O, Cognac, France – On the rocks
Infinite Echo
Takao cold somen with Ogawa Bafun Uni & truffle celeriac cream
Hennessy X.O, Cognac, France – With a splash of water
Wood crunches
Spring Galician octopus : Green gazpacho : Burnt leeks in dark rye crumbs
Hennessy X.O, Cognac, France – With warm water
Spicy Edge
Snow crab consommé infused with lemon balm
Japanese snow crab : White asparagus : Culantro Nam Kim : Gochujang hollandaise
Hennessy X.O, Cognac, France – With a splash of water
Flowing Flame
Organic chicken : Bertutu spice : Celeriac-carotene sauce : Grilled heirloom parsnips
Hennessy X.O, Cognac, France – With a splash of cold water & ice
Rising Heat
Italian veal fillet poached in milk and lightly grilled foie gras : Red kampote pepper emulsion
Hennessy X.O, Cognac, France – Neat
Chocolate Lull
100% Arabica coffee ice cream, Spiced hairy banana : M’hencha : Lemon Chantilly
Hennessy X.O, Cognac, France – Neat
This innovative showcase is available to the public from July 18th to August 15th, every Tuesday to Sunday at DC Restaurant and is priced at RM888++ per guest with pairings of Hennessy X.O. For reservations, kindly contact 03- 7731 0502 or 012- 223 2991.
Vimal Palasekaran
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