To usher in the festivities of Chinese New Year, Robb Report Malaysia, together with Skyline Embassy and drinks partner Hennessy, hosted guests to a Chinese New Year-themed evening cocktail at the Skyline Embassy Property Gallery located at TSLAW Tower.
View more photos from the event
Guests were welcomed by strains of festive music, as they proceeded to view the show units of Skyline Embassy, a high-rise, freehold development of serviced residences, located along the prestigious row of embassies on Jalan Ampang. Skyline Embassy, being a stone’s throw from the iconic and world-famous Petronas Twin Towers, also boasts views over the verdant Royal Selangor Golf Club and the kinetic Kuala Lumpur cityscape.
The Skyline Embassy offers its residents a plethora of top-notch amenities with facilities comprising an infinity pool, Technogym-equipped gymnasium, spin and steam rooms, indoor and outdoor ‘Playtopia’ for the little ones, and Sky Lounge, among many others. The units, due for handover in September 2028, are also complemented with cabinetry, sanitary fittings from Duravit, Hansgrohe and Teka, as well as appliances from Electrolux, Samsung and Panasonic.
At this evening, with the ambient sounds of a live Chinese duo on the erhu and guzheng, a bar service offered flutes of Chandon sparkling wine, composed of Pinot Noir, Chardonnay and Meunier grapes, as well as goblets of Chandon Garden Spritz made of sparkling wine cuvée, blended with aromatic navel and blood oranges, spices and garnished with a sprig of rosemary for a delicate aroma and zesty mouthfeel.
View more photos of the drinks and food that were served that evening
Hennessy’s Year of the Snake collaboration with Chinese fashion designer Shuting Qiu – known for her interpretation of ‘modern romance’ in her designs – also starred at this evening. On the Hennessy VSOP, X.O and Paradis, Qiu’s original artwork adorns the bottles with a play of bold colours, vibrant motifs and incorporating elements of traditional oriental brocade and embroidery.
Complementing this range of drinks were Evian’s still and sparkling waters, the latter a relatively new introduction to the market with its nuanced, subtle sparkle and clean mineral aftertaste. For canapes, the invention of Chef Andy Choy and his Chateau Dionne culinary team served up delectable bite-sized spreads of ‘lou sang vegetables with mozzarella and arancini’, chicken prawn truffle siew mai, confit od duck with hoisin sesame, yu sheng capellini, five spice beef on toast, acai berry with Valrhona dark chocolate and a choux pastry redolent with the Chinese New Year tastes of orange and calamansi.
Photography by Sunlee Khan
Videography by Wynner Cheong / Metal Cut Films
