Rebecca Saw - Martell Tricentenaire Gala Dinner GENTING

Martell Tricentenaire Gala Dinner @GENTING : A Celebration 300 Years in the Making

With great food, legendary cognac and action-packed performances set for the evening, the House of Martell’s Tricentenaire Gala Dinner looks promising from the very beginning.

Rebecca Saw - Martell Tricentenaire Gala Dinner GENTING

Hmm… busy writer at work; updating social media platforms, pursuing the menu and tasting.

Martell Tricentenaire Gala Dinner @GENTING - 300 Years

As part of these spectacular global celebrations, Martell in Malaysia marked the 300-year celebration with a grand Tricentenaire gala dinner in Genting Highlands.

The vast hall in Genting International Convention Centre was transformed to a dining haven of long tables with shiny goblets of Martell poured ready to welcome their esteemed guests.
The hall was reminiscent of the home of Martell; complete with a French garden and a gate that reminisces the iconic entry into Chateau de Chanteloup.

Food was prepared by the able team of Elegantology Gallery and Restaurant, which set my expectations high for the night.
The meal also showcased the Martell best cognacs; from Martell Chanteloup Perspective to the Martell Cordon Bleu 1912, Tricentenary Limited Edition, all carefully paired with the diligently crafted menu for tonight.

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The first course was a pretty platter of sorts; and since it was within the CNY period, a gourmet twist on the traditional Yee Sang dish shared the platter with Citrus-Infused King Prawn & Salmon Tartare.

I love this course, but then again I love salmon and this tasted almost like a eat-clean meal. 🙂
The Martell Cordon Bleu kicked off the meal.

The soup wasn’t one the menu, but it turned out to be the best dish for me that evening.
I have always thought that a hot herb-infused Oriental soup would go well with the heat of the cognac, and this was no exception.

The stock boast of a delicate sweetness, yet complex enough with its depth of flavour.
The generous amount of premium ingredients such as sea cucumber, abalone and scallops was not wasted on us.
We continued sip of the sips of this consommé with the golden elixir of Martell Cordon Bleu.

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Peppercorn Marinated Smoked Duck & Foie Gras Terrine was next, and while smoked duck can get predictable in taste, this is one of the better ones for sure.

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My love goes to the Sea Bass, Steamed on Rich and Spicy Broth Infused with Tumeric & Egg.
Gosh, the broth is really lovely, which kind of reminded me of the chilly crab gravy that we love to dip our mantous in to mop up the sauce.

This dish was given due credit with the Martell Cordon Bleu 1912, a special re-edition of the classic cognac Martell Cordon Bleu, originally created by Edouard Martell in 1912.

Martell Tricentenaire Gala Dinner @GENTING

Last was the Mediterranean Herb Crusted Loin of Lambpredictably matched with the Martell XO.

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I was mesmerised with the aerial aerobat performance though sadly I wasn’t able to get her contact.
She was amazing in the air, displaying such strength, grace and agility. Thanks to that performance, I’m now actively seeking a pole to practise at home! 🙂

Martell 300

We did not stay for dessert as we didn’t have a room and the ride home was going to be long. However, it was a night to remember and we were really glad to have made that trip.
Thank you Angie and thank you Martell for having us! 🙂