Cognac is such a versatile drink that you can enjoy in many ways. But did you know that you can also pair it with various cuisines like modern Asian, modern European and Chinese? That is what you’ll discover with the Perfect Pairing by Martell, a series of gastronomic dinners you can book from now until December 18 at 11 partner restaurants across the island. Of course, these dining places have curated exclusive menus complemented by Martell’s various blends—including the iconic Martell Cordon Bleu, made with a blend of 100 eaux-de-vie from the small borderies cru in the Cognac region.

From the contemporary Chinese restaurants, Mimi head chef Wei Jie has created the Sichuan mala beef short ribs infused with Martell Cordon Bleu to lend some fruitiness to the dish, while Madame Fan head chef Pak Chee Yit serves his caviar and Hokkaido scallop appetiser with a cognac-infused jelly that is finished with honey whole grain mustard dressing. As for Chinoiserie, local celebrity chef Justin Quek was inspired to craft the house-smoked Angus beef flambéed with cognac to enrich the flavour.

Don't miss: What to Drink This Month: The Balvenie, Penfolds, Hendrick’s Gin, Telmont Champagne, Martell Cognac