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.
The intrinsic value of a dining experience …
Whatever you taste should taste like what it is—it’s really simple. We try not to overdo things, and we accompany high-bodied proteins with vegetables from our garden. The platform for my cooking is about focusing on the protein, how high of a quality it is. My cuisine is unpretentious in a way where we give back value, we add value to the plates so customers can keep coming back for more.
Flowing Flame: Organic chicken with betutu spice, celeriac-carotene sauce, and grilled heirloom parsnips, served with Hennessy X.O, with a splash of cold water and ice
