Cooking with Chef Lee Anne Wong at Hennessy XO Appreciation Grows 2013

HENNESSY X.O APPRECIATION GROWS 2013
EMBARKS ON THE SPIRIT OF CONQUEST
THE STORY OF THE PAST, PRESENT AND FUTURE OF THE ORIGINAL COGNAC

Creation and innovation give birth to immortality — to an absolutely modern character and a visionary spirit that transcends generations and the physical test of time. Although Maurice Hennessy was not yet aware of Hennessy X.O’s widespread popularity to come, he and his future generations soon came to realize that in The Original Cognac is a taste that is decidedly unique, combining a strong identity with a beautiful style.

Hennessy XO Appreciation Grows 2013 A


The first in the category of X.O cognacs, Hennessy X.O is elegant and complex, the result of the blending of one hundred eaux-de-vie with an eXtra Old character, which has not changed since it’s creation in 1870. The result is a cognac with complex chords, harmonious and powerful. Hennessy X.O is a cognac that can be tasted neat or on the rocks, and that will always provide more enjoyment, creating the perfect moment for connoisseurs, cognac lovers and new cognac devotees to savour during social occasions with family and friends.

Hennessy XO Appreciation Grows 2013 Lee Anne Wong

Hennessy X.O’s journey across oceans and to different continents, into the hearts and minds of cognac devotees around the world began almost two centuries ago – in the year of it’s creation, Hennessy X.O was already being delivered to Irish cognac lovers and only two years later, in 1872, important Chinese customers ordered sixty bottles in the Paris of the East, Shanghai. This taste of success is swiftly echoed around the world as Hennessy X.O conquered each country it arrived in with aplomb, from New York (1873) to Italy (1983), Russia (1898) to Japan (1900).

Hennessy XO Appreciation Grows 2013 C

The first Hennessy X.O Appreciation Grows event for the year, slated to be held at Chin Woo Stadium in the heart of Kuala Lumpur from April 2nd to 5th 2013 will take invited guests on the “Spirit of Conquest” – to experience the past, present and the future of the original cognac in a specially crafted journey.

Hennessy XO Appreciation Grows 2013 scallop

Before the embarking of the first Hennessy X.O Appreciation Grows event for the year, I was invited to a cooking event conducted by MasterChef Lee Anne Wong herself as she is the first female chef for the Hennessy XO Appreciation Grows series of event. She is definitely a hot cookie chef when comes to the kitchen as she totally took over the control of the kitchen. I was totally amazed and be-dazzled. I like her, the style and charisma. That morning she fired up three different types of canapes to go with Hennessy XO, on the rocks, with water and even having it neat. First we were guided to her scallops in lime, water chestnut and corn, all ingedients just available at our own wet market. The second one was seared beef tenderloin with cognac onion creme fraiche with tomato and green mango. While the last one was the knocked out curried pumpkin and sweet potato soup with goat cheese beignet. Everyday canapes paraded that morning was just terrific. I was totally enjoying myself and sipping every drop of the cognac poured.

Hennessy XO Appreciation Grows 2013 beef tenderloin

Coming along on this journey is Chef Lee Anne Wong, the first female chef for the Hennessy X.O Appreciation Grows series of events. Chef Lee Anne has also found success around the world, as a finalist on Bravo TV network’s highly-rated Top Chef cooking competition and more recently, as the culinary producer of the series. Chef Lee Anne Wong is also the Executive Chef of Event Operations at The French Culinary Institute, a position she maintained while participating in the Top Chef competition and continues to hold. A culinary polyglot, in her personal time Lee Anne loves to travel and experience new cultures and flavors. Mexico holds a soft spot in her heart. For the past twelve years she has made a yearly pilgrimage to Oaxaca for the food, people and culture. In recent years, she has spent time traveling all over Japan, for personal and culinary growth, including her role as an honored chef for Sakai City’s Annual Hamono (Knife) Festival.

Hennessy XO Appreciation Grows 2013 seared beef tenderloin

Like Hennessy X.O, Chef Lee Anne Wong seeks to bring guests who taste her modern-global fusion cuisine on a journey around the world. Her sense of resourcefulness and grounding in French culinary techniques, married with her ability to innovate and produce truly modern-global cuisine, makes Chef Lee Anne a prime candidate to approach the task of creating a menu that reflects the journey of Hennessy X.O not only across oceans and to different continents, but into the hearts and minds of cognac devotees and gourmands.

Hennessy XO Appreciation Grows 2013 cookin curried soup

The story of the past and present of the original cognac, Hennessy X.O, is one that enchants, with the wealth of its aromas, each period and each generation of connoisseurs. For what is yet to come, the future holds no bounds, as Hennessy X.O is the embodiment of continual modernity.

Hennessy XO Appreciation Grows 2013 Curried Pumpkin Soup

Hennessy XO Appreciation Grows 2013 E

Lee Anne Wong 1

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