Look­ing For­ward

Chef James Won’s lo­ca­vore in­stincts and other ven­tures freshen up the food scene. By Em­mi­lyn Yeoh.

Harper’s Bazaar (Malaysia) - - Contents -


De­signed to show­case the seven flavour notes of Hen­nessy X.O, the sen­sory culi­nary plat­form Hen­nessy X.O Odyssey re­turns for its sec­ond year to ex­cite and en­tice. Chef Dar­ren Chin of DC Restau­rant, who is driven by la je­une cui­sine phi­los­o­phy—an hon­est way of pre­sent­ing food in a more ap­proach­able way—has metic­u­lously charted an im­mer­sive seven-course jour­ney to up­hold the ver­sa­til­ity and com­plex­ity of the co­gnac. Form­ing a sort of nar­ra­tive, the eclec­tic mix of cour­ses range from a light, creamy Takao somen with uni to an earthy Gali­cian octopus with burnt leeks in rye crumbs. Priced at RM888++, from July 18 to Au­gust 15 at DC Restau­rant, 44 Per­siaran Zaaba, Ta­man Tun Dr Is­mail, Kuala Lumpur. Tel: 03-7731 0502

The culi­nary ex­pe­ri­ence cu­rated by James Won in­volves all as­pects of per­fec­tion, down to the warm tones and be­spoke table­ware in the Krug Room

Botan Ebi with heir­loom tomato gran­ite, konbu, lemon basil and chilli oil, paired with Hen­nessy X.O, on the rocks

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