Chef Darren Chin
What the most respected cognac house commands, it gets. And this year, Hennessy X.O Odyssey’s second edition taps into Chef Darren Chin’s culinary finesse, where in a lively little corner of Taman Tun Dr Ismail, at the three-storey DC restaurant Chef Darren founded in 2014, he has curated a seven-course menu that complements and articulates the tasting notes of the Hennessy X.O.
When the Hennessy X.O Odyssey winnowed its way to the hearts (and palates) of Malaysians last year, the then-newly introduced culinary platform did exactly what it could to serve up what the House of Hennessy and its most esteemed patrons would expect—an exclusive gastronomic experience that was unrivalled. Diners familiar with the Hennessy X.O culinary collaborations would see the shadows of the annual Hennessy X.O Appreciation Grows affair in Odyssey, and the Odyssey journey is as all-encompassing in its flavours as those of Appreciation Grows.
With a week left till Hennessy X.O Odyssey 2017 is done for the year, BAZAAR speaks to Chef Darren about perfect pairings.
Reconciling varying expectations …
There’s always these disillusions about food, because food is so subjective. But it’s something that I have to accept. Of course, critique is always good to hear, but you come to a point where this is it: you come to my restaurant and this is the food that I cook, and I think it took me a while to accept that, because we don’t cook to impress people. We want you to enjoy, and to know most importantly, I believe in my food.
Rising Heat: Italian veal fillet poached in milk and lightly grilled foie gras, and red Kampot pepper emulsion, served with Hennessy X.O, neat
