RHB Premier and Robb Re­port Malaysia host a night of pure gas­tron­omy in the Land Be­neath the Wind.

Robb Report (Malaysia) - - East Malaysian Escape - By KEN­NETH TAN Pho­tos ZENS EVENT MAN­AGE­MENT

Kota Kin­a­balu was the set­ting for an ex­traor­di­nary din­ner that paired Martell’s pre­mium range of cog­nacs with the de­lec­ta­ble cre­ations of chef Danny Leow. At the glass pav­il­ion of Shangri-la’s Tan­jung Aru Re­sort and Spa, guests were given a primer by Martell am­bas­sador Pierre Boyer into the famed Martell Cor­don Bleu, elegant Martell XO and the rare sen­sory ex­pe­ri­ence of Martell Chanteloup Per­spec­tive. Guests of RHB Premier were then re­galed by live mu­sic and Poly­ne­sian dancers as they tucked into a five- course Ja­pane­seAsian menu pre­pared by guest chef Leow. High­lights in­cluded sashimi plat­ters served in ice sculp­tures, and smoked duck with red wine and tem­pura per­sim­mon with honey to end, all of which were com­ple­mented per­fectly with the ex­cep­tional co­gnac. ≠

Guests of RHB Premier were then re­galed by live mu­sic and Poly­ne­sian dancers.

1) The Kaori Cas­tle ice sculp­ture pro­vides a nest for sashimi. 2) From sec­ond from left: Siaw Kok Chee, Datuk Gor­don Leong, Pierre Boyer, Liang May Lin and Damien Ooi. 3) Sun­down­ers with the band. 4) The danc­ing troupe. 5) Martell Chanteloup Per­spec­tive.

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