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.