September is a good month! 
I just got back from meeting some amazing chefs in the World Gourmet Festival 2012 in Bangkok, had a lovely meet & interview session with Sharone Hakman of the Master Chef US,will be tasting the menu for this years Malaysia International Gourmet Festival 2012 Gala Launch tonightand tomorrow Im flying off to Penang; my hometown to meet and savour Penang deconstructed dishes (hhmmm wonder how the reinterpretation of Penang laksa will look and taste like!) by Celebrity Chef Michael Han.
So what is Hennessy X.O Appreciation Grows exactly you ask?
Well, the people of Hennessy believes that with appreciation comes true knowledge; and this journey towards understanding the quality of Hennessy X.O begins with Hennessy X.O Appreciation Grows a series of events related to gastronomy, where at every stage the connoisseur will further his understanding of the making of cognac, the understanding of the history of the Hennessy brand and the quality of Hennessy X.O, a result of which would be his greater appreciation of Hennessy X.O.
My previous experiences with Hennessy X.O Appreciation Grows begun with Chef Susur Lee and I came away thoroughly impressed. Not only with the food, but with the attention to details at each stage of the dinner;startingwith the virtual tour of the distillery complete with insightful explanation of the making of the cognac, the sand art narration throughout the dinner and of course, the food itself.
Below:Hennessy X.O Appreciation Grows begun with Chef Susur Lee- November 2011.
I met Chef Susur again at the World Gourmet Summit 2012 in Singapore and he actually remembered me! Yes, I do intend to visit your restaurant soon Chef Susur!
Chef Edward Lee was earlier this year; anotheres! tablishe dand respected culinary genius hand-picked byMoet Hennessy Diageo for theHennessy X.O Appreciation Grows series. Earlier chefs includes Chef Alvin Leong and Chef Cheong Liew.
And thus Im really looking forward to savour Chef Michael Hans creations tomorrow night, having experienced a few of theHennessy X.O Appreciation Grows dinners previously and knowing the standards ofMoet Hennessy Diageo, Im pretty sure I wont be disappointed.
No doubt theMathusalem will make it rounds again (well, at least I hope so it will!) and Im looking forward to the ritual ofthe extracting the golden elixir by using a fusil again! This time I want a picture while doing so!
It would be a great trip with the classy Karen, the Marketing Director of Moet Hennessy Diageo, Malaysia. I wonder what she will be wearing tomorrow night. Her outfits never failed to make meenvious.
And Penang. What can I say. I grew up here.
AnddeconstructedPenang dishes. What would he ser! ve me? C har kuey teow with no kuey teow? Ice Kacang made with nitrogen? Ahh, my imagination runs wild in anticipation.
Apparently Michael is no stranger to Penang culture and cuisine, having grown up with a nanny from Penang and a steady diet of Penang Laksa.
His restaurant, FiftyThree won the World Gourmet Summit Awards of Excellence Restaurant of the Year in 2012, with Michael garnering the title of Rising Chef of the Year. Thats funny, because I was very sure I didnt see him at the World Gourmet Summit 2012 in Singapore.
** Update: Checked with my chef friends in Sg. Apparently FiftyThree closed for sometime but he told me that there might be a new one opening in Tanjong Pagar area.
Anyhow I have an interview session with him after the dinner on Saturday before I fly back so I can ask him about that.
Likewise, if any of you have a question for him, leave me a comment!
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