The inaugural edition features South Korean celebrity chef Amy Park, who pairs Hennessy X.O and chilli in a specially curated menu at The Majestic Hotel Kuala Lumpur.
Kuala Lumpur, 6 November 2026 – Hennessy brings its savoir-faire to the table with the launch of its Gala Dinner, an annual series celebrating Malaysian ingredients through curated pairings with Hennessy X.O. Each edition will explore the character and culinary possibilities of local flavours alongside the iconic cognac. For its first chapter, Hennessy turns to an essential ingredient in Malaysian cuisine: chilli, brought to life through the culinary prowess of acclaimed South Korean chef Amy Park.
United by an appreciation for complexity and careful selection, parallels between Hennessy’s savoir-faire and Chef Park’s approach to gastronomy form the foundation of the collaboration. “Hennessy expresses its craftsmanship through the art of blending; I express mine through ingredients, techniques and flavour. Just as different eaux-de-vie are blended to build its layers of character, I can take the many expressions of chilli and bring them together through gastronomy to create balance and harmony,” says Chef Park.
Known as the “Goddess of Chinese Cuisine” following her appearance on Netflix’s hit series Culinary Class Wars, Chef Park brings a seasoned perspective to the ingredient. Her experience working at a Sichuan restaurant in Hong Kong, deepened her appreciation of chilli beyond its heat, revealing its versatility through different techniques and preparations. From fermentation and drying to roasting and oil infusion, each method draws out a different expression of the ingredient, bringing layers of flavour, aroma and texture to the plate.
“When the two come together, it is not simply a pairing of cognac and chilli. It is a meeting of two forms of savoir-faire, each working together to reveal something greater than what we started with,” Chef Park adds.
Created in 1870, Hennessy X.O reflects generations of knowledge, patience and legacy. Its distinctive character is shaped by the careful selection and blending of eaux-de-vie, each chosen for its individual qualities and contribution to the final cognac. Through time and maturation in oak barrels, these eaux-de-vie come together to create a cognac of remarkable depth.
While familiar to the Malaysian palate, the curated menu invites guests to experience chilli beyond its heat, exploring its aroma, flavour, and lingering warmth alongside the character of Hennessy X.O. In turn, Hennessy X.O adds a deeper layer to the ingredient, with its seven distinctive tasting notes:
- Sweet Notes: Warm embrace of the flavours of candied fruit.
- Rising Heat: Rising heat revealing the complex character of eaux-de-vie aged in oak barrels.
- Spicy Edge: Distinct peppery flavour intertwined with a hint of chocolate.
- Flowing Flame: A wave of warmth grows, crests and then breaks, leaving a robust presence.
- Chocolate Lull: Gradual discovery of the well-rounded flavour of rich, dark chocolate.
- Wood Crunches: Vigorous ebb and flow of oak notes interlaced with vanilla.
- Infinite Echo: Evanescent oak notes, echoing the subtleties of each taste and sensation.
“At Hennessy, craftsmanship is a living tradition, shaped by generations and continually enriched by new perspectives,” says Laura Drozdowski Lot, Marketing Director of Moët Hennessy Southeast Asia. “Chef Park draws on her knowledge of chilli and her thoughtful approach to ingredients to create a pairing that complements the character of Hennessy X.O, allowing guests to discover its distinctive tasting notes through an unexpected culinary pairing. It offers a new way to appreciate the cognac as its depth and complexity meet the many expressions of a familiar ingredient.”
The exclusive one-night-only pairing menu will take place on 12 November 2026 at The Majestic Hotel Kuala Lumpur. Visit Hennessy Malaysia’s official Facebook page to follow the journey.
