Elaborate flavours, extraordinary gastronomy techniques and fine cognacs awaited attendees of Martell’s Pure Gourmet dinner at Tanzini Upperdeck in G Tower. Guests including Tay Ai Leen, Vivienne Cheng and Osbert Cho were treated to a nine-course dinner paired with four of Martell’s finest cognacs.
Starting easy with the Martell VSOP before progressing on to the richer flavours of the Cordon Bleu, X.O and the Chanteloup Perspective, the spirits provided a wonderful balance for the creative culinary creations of Chef Johnny Fua and Chef Eugene Lee from Tanzini.