How Chef Ryan Clift brought out the best of Hennessy cognac

Bringing a taste of his avant-garde farm-to-table style, Chef Ryan highlighted the versatility of Hennessy X.O and V.S.O.P with this colourful menu. From October 26 to 29, Chef Ryan Clift (from Singapore’s Tippling Club) took over St. Regis KL’s The Brasserie with six-course dinner and four-course lunch, paired with renditions of Hennessy X.O and V.S.O.P…

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