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| Name | Robb Report Malaysia: A Journey Of Luxury |
| Video Uploader | Video From Robb Report Malaysia |
| Upload Date | This Video Uploaded At 06-01-2022 15:42:59 |
| Video Discription | On a recent weekend, a group of Robb Report Malaysia readers were whisked from their homes to the idyllic coastal destination of Desaru Coast. Here, they were warmly received for lunch at Ember Beach Club inside of the One&Only Desaru Coast. Welcoming them was Moet Hennessy Diageo Malaysia and Singapore’s Managing Director Thomas Bouleuc, as well as Aurelie Lim, Marketing Director for Moet Hennessy Malaysia. The lunch heralded the start of the Hennessy Paradis Best of Malaysia, a journey of luxury conceived by Moet Hennessy to showcase the country’s most stunning treasures. Here at One&Only Desaru Coast – guests soaked up the magnificent vistas of rainforest-fringed beaches, and the boundless expanse of the South China Sea. As the glow of sunset suffused the skies, guests were welcomed at the resort’s Dusky Monkey bar by mixologist Vijay Naidu who demonstrated the art of Glenmorangie cocktails/ Soon it was time to segue next door to Hoshi, the resort’s on-site omakase restaurant where Uzbek chef Aziz Abduraimov – a one-time sous chef at Zuma New York and Dubai – produced a culinary orchestra of innovative Japanese cuisine paired with the Dom Perignon 2009 vintage. The next day saw the guests enjoy activities such as availing themselves to the Chenot Spa for some much-needed therapy, as well as stroll on the beautifully landscaped grounds envisioned by the resort’s architect and designer, the late Kerry Hill. Lunch was back at Ember Beach Club where Hennessy ambassador Chong Wai Keong took guests through the delicious notes of this world-famous X.O, the original of the ‘extra old’ cognacs crafted by Maurice Hennessy in 1870 for his circle of friends. A Veuve Clicquot picnic at Ember Beach Club preceded dinner, which was held at Ambara, a field-to-fork restaurant concept which evokes Mediterranean cuisine. Here, executive sous chef Kelvin Lee turned on the style with a five-course menu to match the elegance and finesse of the Hennessy Paradis and Richard Hennessy – two paragons of the cognac world. From a nose of vanilla, black pepper and oak, to the redolent waves of ripe and juicy fruit on the palate, the Richard Hennessy offered an exquisite counterpoint to the grand dinner menu which was wrapped up by single origin chocolate dessert with salted caramel, praline and vanilla foam. N.B. All guests and involved parties were required to submit a negative Covid-19 test prior to embarking on the trip. *To find out more on how to qualify for the Hennessy Paradis Best of Malaysia packages (limited only to 100), visit https://hennessy.vip/best-of-malaysia/ to enquire with the concierge. Website: http://www.robbreport.com.my Facebook: http://www.facebook.com/robbreportmalaysia Instagram: http://www.instagram.com/robbreport_malaysia Robb Report Malaysia magazine is the definitive authority and luxury resource on connoisseurship for the ultra-affluent. [XEdqUGmPtjA] |
| Category | Nonprofits & Activism |
| Tags | best of malaysia | one&only | desaru coast | hennessy | paradis | richard | veuve | clicquot | robb report | malaysia | dom perignon | hoshi | ember beach club | tesla | cognac | best |
