The Louis XIII cognac is more than mere libation—savouring this inimitable spirit is an experience in itself. Api Api, a new restaurant in Penang by the founder of Haku, Extraordinary Japanese Cuisine, kicked off its soft opening ceremony in grand style with a Louis XIII cognac ceremonial tasting ritual accompanied by an exquisite 16-course menu crafted exclusively for the occasion. Api Api, located at Straits Residences, fuses flame-driven cooking with the rich local bounty of the island, offering an artisanal dining experience that celebrates fire, flavour, and craftsmanship.
Guests arriving for the dinner paused to admire the 70cl Louis XIII The Classic (RM18,800), which comes with a crystal glass, displayed at the entrance. Each decanter is individually crafted and hand-finished with a stunning fleur-de-lis stopper. Also taking place of pride was the Rare Cask 42.1 (price upon request), uncovered by Cellar Master Baptiste Loiseau.
The epicurean experience began with the flame igniting at the open kitchen over binchotan (備長炭), the revered white Japanese charcoal that enhances natural flavours of ingredients without smoke or bitterness. Each course told a story of local flavours, such as coral trout prepared in the Genshi Yaki (原始焼き) style, skewered by the hearth and grilled over binchotan, resulting in crisp, savoury skin and sweet flesh lifted by the citrusy brightness of calamansi leaf. Another notable dish was the Warayaki Catch, which used the traditional Warayaki method, where yellowfin tuna was flame-seared over harvested rice straw from the fields of Kedah, imparting a fragrant aroma complemented by tamarind glaze and a crisp hint of kaffir.
Midway through the scrumptious meal, Yong Chee Kin, brand ambassador of Louis XIII, conducted the ceremonial tasting ritual and guided expectant guests on how to fully savour and appreciate the complex characteristics of ‘Louie Trez’, as it is known.
Three couples participated in the ritual, including Dato’ Sri Datuk Wira Tan Hui Jing and Datin Sri Datuk Wira Joanna Lim.
Yong said: “Every sip of the King of Cognacs is a taste of time. Each bottle is a blend made up of hundreds and hundreds of individual and the finest eaux-de-vie from the Grande Champagne region, aged up to 100 years. Let the rich liquid coat your palate, revealing layer upon layer of floral, fruity, and spicy notes, from myrrh and honey to dried roses, plum, figs, leather, and more.”
Guests savouring Louis XIII and Flame-Driven Cuisine
The evening continued as the sound of clinking glasses filled the air, flavourful showcases of Australian-Malaysian crossbred steak delighted guests, and craftsmanship and camaraderie were created and savoured in equal measure.
