In a dazzling prelude to the Year of the Snake, Penang island’s elite gathered at the Haku Extraordinary Japanese Cuisine restaurant for an exclusive invitation-only pre-Chinese New Year dinner. Robb Report Malaysia’s readers and Haku’s valued diners were welcomed with flutes of Chandon Brut Sparkling Wine, before sitting down for an indulgent 12-course omakase feast.
View more of the limited edition Chinese New Year collection
Each dish was a tribute to the rich tapestry of Japanese culinary traditions such as the Otsukuri, a trio of sashimi including kawahagi (filefish), tako (octopus) and albacore tuna. A notable standout was the kawahagi, a delicacy that is caught wild during the Japanese winter season, with a rare three pieces that were obtained at auction. Each bite of its firm yet tender translucent white flesh revealed a delicate, slightly sweet flavour.
Another was the Uni & Negitoro Temaki, a handroll topped with sea urchin and minced tuna. This dish also highlighted Haku’s commitment to incorporating the finest Japanese ingredients by utilising Narabi Uni, regarded as of the world’s finest uni from Hokkaido thanks to its creamy, sweet and briny flavours.
View more of the dishes showcased during the event
The evening’s highlight was the pairing of each course with glasses of the iconic Hennessy X.O and V.S.O.P cognacs, which flowed freely. The Hennessy X.O paired harmoniously with the haute cuisine with a blend of candied fruit and subtle spice, followed by rich, nuanced layers of dark chocolate and oak, culminating in a long, velvety finish. Meanwhile, the Hennessy V.S.O.P also complemented flavours with its inviting nose of sweet apricot and its charming palate of voluptuous vanilla and mellow oak, adding depth to every bite.
View how the chefs prepared a special meal for guests
Showcased at the centre of the restaurant was Hennessy’s limited edition Chinese New Year collection created in collaboration with fashion designer Shuting Qiu. The V.S.O.P and X.O cognac carafes were dressed in a stunning satin-red elegant finish that incorporates traditional Chinese brocade and jacquard patterns.
View more photos from the evening
Another memorable moment that offered an interactive dinner experience for the guests was a station dedicated to showcase the precise technique of cutting Russian King Crabs, renowned for their sweet, succulent meat. The chefs extracted tender meat with surgical precision while the guests took pictures with the two colossal crustaceans totalling 6kg, which costed RM5,600.
As the guests departed, the sentiment was unanimous: the depth and versatility of Hennessy’s timeless cognacs resulted in more than just a dinner—it was an experience of savouring life’s finer pleasures.
Photography by Momenz Creation
