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