A

Robb Report (Malaysia) - - Best Of The Best - By KEN­NETH TAN

t the beau­ti­fully re­stored Old Court­house of Kuching, guests of

Food Jour­nal and clients of RHB Pre­mier turned up to a cham­pagne cock­tail re­cep­tion and a rar­efied at­mos­phere of lux­ury. From the Per­rier- Jouet Grand Brut cham­pagne of Eper­nay to the beau­ti­ful cre­ations of Bul­gari’s jew­ellery and time­pieces, each facet was cu­rated to of­fer an in­dul­gent night ahead.

Emer­ald Bay, a devel­op­ment of wa­ter­side lux­ury which in­cludes pri­vate berthing for yachts by the vil­las, was present on the evening as was Man­ulife As­set Man­age­ment Ser­vices which show­cased its great­est tri­umphs. Wel­com­ing their clients was RHB Bank’s head of af­flu­ent seg­ment Calvin Goon. The four- course din­ner by Food Jour­nal was an eclec­tic ren­di­tion

Each facet was cu­rated to of­fer an in­dul­gent night ahead.

of east-meets-west cui­sine, all of which was heartily paired with an ex­pres­sive range of Martell co­gnacs from the clas­sic Cor­don Bleu all the way to the Chanteloup Per­spec­tive. The lat­ter har­monised with desserts by chef Pier­rick Boyer, who mas­ter­minded a dessert cor­nu­copia of pe­tit fours: straw­berry lemon meringue tart, salted caramel choux, peanut crunch and fresh co­conut. ≠

1) From left: Ron­ald Ling and Elv­ina Ngo of Food Jour­nal and JW Sam. 2) Pe­tit fours by chef ex­traor­di­naire Boyer. 3) Dato’ John Ting and Datin Chris­tine Ling. 4) One for the photo al­bum. 5) Door gifts for RHB Pre­mier’s guests. 6) Shen-tel Lee and Bobby Ti

The east-meets-west cui­sine was heartily paired with an ex­pres­sive range of Martell co­gnacs.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.