Cover Local artists showcased their talents at the launch of the Rémy Martin 1738 Accord Royal
Local artists showcased their talents at the launch of the Rémy Martin 1738 Accord Royal
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Five bartenders, two culinary champions, and seven local artists showcased their expertise through performances and gastronomical delights
In conjunction with the launch of the Rémy Martin 1738 Accord Royal, Rémy Cointreau had teamed up with Malaysian talents recognised for their contributions to the Malaysian art and culinary scenes.
Performing at the launch were seven creative artists: The masterminds behind streetwear label TNTCO, dance group Threee Production (3P), rapper Dato’ Maw, singer songwriter Claudia Tan, breakdancer Legosam, artist Wilson Ng, and former national basketball player Tan Wing Jet.
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The Rémy Martin 1738 Accord Royal launch event
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Rémy Martin 1738 Accord Royal was also incorporated into delightful cocktails created by five award-winning bartenders, showcasing each mixologist's unique style.
David Hans, head bartender and co-founder of Three X Co presented the Le Royal Whisper which paired the cognac with Mount Gay Black Barrel Rum, glutinous rice tea, mango, passionfruit and honey. Delima was the fruity delight with pomegranate shrub and cooling eucalyptus extract created by CK Kho, head bartender and founder of Coley.
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David Hans of Three X Co
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Koh Yung Shen, founder of the Penang-based bar Backdoor Bodega concocted the botanical cocktail fondly called Biggie Small, which paired the cognac with French vermouth, Italian cherry and orange herbal amer.
The Grapa da Vine cocktail saw the cognac fused with sous vide pineapple, grappa, bitters and trigona honey, a creation by Julian Benjamin Brigget, assistant bar manager at Bar Trigona. Last but not least, general manager of Junglebird Anand Pirinyuang’s creative take on the classic cognac punch was the Punching An Accord, made with house-made orange and lemon sherbet, Pedro Ximenez sherry and red wine reduction.
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Rémy Mont Blanc, presented by Xiao-ly Koh
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Alongside the cocktails, guests were able to sample culinary creations that incorporated the cognac from pastry chef Xiao-ly Koh, founder of Xiao by Crustz, as well as Raymond Tham, co-owner of Beta KL.
Koh presented an indulgent Rémy Mont Blanc, the perfect balance between chocolate orange cognac and chestnut vanilla cognac. Tham showcased a Smoked Tongkol Fish Rilette made with the cognac, served with a warm French butter croissant. With oaky notes of vanilla and brioche, the cognac was ideal for the impressive cocktails and food served at the event.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
