Cover The mackerel yukhoe by Your Local
The mackerel yukhoe by Your Local
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Tatler Dining and Martell VSOP Cognac host an intimate dinner to launch Flavours of Martell, treating guests to a delectable four-course feast by Your Local, Txoko Asador, and Sala Bistro
The delectable worlds of food and beverage are inextricably linked—and, in the right hands, this marriage can work delicious wonders. To curate such exceptional dining experiences, Martell VSOP Cognac has partnered with Tatler Dining, bringing the refined Flavours of Martell to life.
This April 4 to May 1, Flavours of Martell brings Martell Cognac to top restaurants around the metro, each offering a bespoke menu that celebrates the prized spirit. Discover the versatility and decadence of Martell Cognac at these eight dining destinations: Benjarong, Ember by Josh Boutwood, Gallery by Chele, No. 8 China House, Sala Bistro, Txoko Asador, Wildflour Italian, and Your Local.
Read more: Flavours of Martell: 8 restaurants collaborate with Tatler Dining April 4-May 1
The crowd-favourite Martell in Fashion cocktail: Martell VSOP Cognac, pandan syrup, chocolate bitters, and banana essence
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To kick off the Flavours of Martell campaign, Tatler Dining and Martell Cognac invited select guests to an exclusive launch at Shangri-La the Fort, Manila on the 3rd of April. The intimate dinner featured cognac-infused dishes from modern Asian restaurant Your Local, Spanish favourite Txoko Asador, and the ever-sophisticated Sala Bistro, granting everyone a taste of what’s to come.
We began the evening in the cocktail lounge, which quickly grew abuzz with lively chatter from friends old and new. At the Martell bar, mixologist Kia Opeda whipped up a colourful range of Martell cognac cocktails—but it was the Martell in Fashion that swooned the crowd. Made with Martell VSOP Cognac, pandan syrup, chocolate bitters, and banana essence, the fragrant cocktail seduced the senses with tropical aromas and enveloped the palate in a sweet finish. Glasses of Martell VSOP Cognac, Martell Noblige Cognac, and Perrier-Jouët Belle Epoque Blanc de Blancs Champagne were also enjoyed alongside tasteful bites.
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Julie Boschi, Tatler Dining editor Isabel Martel Francisco, Ching Cruz, Tina Cuevas, Techie Hagedorn, Erica Concepcion Reyes, Tatler managing director Irene Martel Francisco, and Tatler Dining officer Lauren Golangco
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Once doors to the dining room opened, we all settled into our seats, drink in hand. After rubbing elbows with our tablemates for the evening, host Aziza Mondoñedo gave a brief overview of the campaign and called onstage Your Local head chef Patrick Go, Txoko Asador’s chef Albert Mendoza, and JP Migné of Sala Bistro to lend insight into the creative process behind their dishes. Talter Dining editor Isabel Martel Francisco and Maro Torres-Punongbayan, head of marketing for Pernod Ricard Philippines & Indonesia likewise welcomed guests to the event and invited everyone to discover the Flavours of Martell, leaving guests eager to have their first bite.
Above Txoko Asador’s arroz meloso con bogavante
Above Slow-cooked lamb kare by Your Local
Txoko Asador’s arroz meloso con bogavante
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Chef Patrick Go (Your Local), chef Albert Mendoza (Txoko Asador), and JP Migné (Sala Bistro)
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The dinner started off strong with a mackerel yukhoe by Your Local, with firm bites of cured local mackerel topped in yuzu-mansi and Martell Cognac foam, a dusting of Korean seaweed, burnt sesame, and crisp mantou croutons. With bright, citrus flavours contrasted against notes of umami, the cognac’s fruity notes shined through the dish. Txoko Asador’s arroz meloso con bogavante soon followed, featuring juicy lobster tail, toothsome “bomba” rice, a luscious Martell Cognac demi-glace, and flavourful lobster oil to turn up the dial. The richness of the cognac lent an impressive body and depth of flavour to the arroz, leaving everyone with lasting impressions of luxury and finesse.
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Above The chocolate and cognac mousse by Sala Bistro
Above All guests took home their very own bottle of Martell Noblige Cognac, a special VSOP boasting over 100 eaux-de-vie
The chocolate and cognac mousse by Sala Bistro
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Your Local presented its second and final dish of the evening, highlighting another key flavour profile of Martell Cognac: its soft and subtle spice notes. A contemporary play on Filipino kare-kare and the Japanese kare, their lamb kare was comprised of fork-tender slow-cooked lamb with Martell Cognac, burnt pumpkin, Japanese kare-curry, smoked potato, and daikon gremolata. Last but not least, a timeless chocolate mousse by Sala Bistro, imbued with the refined Martell Cognac. A study in texture, the sinful dessert was accompanied by a poached pair, a tasty ginger crunch, and an addictive salted caramel sauce that left everyone wanting more. The mousse was also paired with a glass of Martell Noblige Cognac: a complex VSOP with pronounced notes of vanilla and wood, boasting over 100 eaux-de-vie. Every guest went home with their very own bottle, allowing us to further discover the nuances of Martell Noblige Cognac.
With everyone’s plates wiped clean, conversation filled the room once more as guests exchanged their favourite dishes of the evening, and expressed excitement to savour the Flavours of Martell. Catch the eight collaborations highlighting the elegant Flavours of Martell from April 4-17 at Gallery by Chele, No. 8 China House, Wildflour Italian, and Your Local, and from April 18-May 1 at Benjarong, Ember by Josh Boutwood, Sala Bistro, and Txoko Asador.
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Credits
Photography: Mon Mangila
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
