Cognac from the Petite Champagne Region
Discover the Cognac from the Petite Champagne region, originating from the diverse landscape of flat vast plains. The abundant rivers and streams, coupled with the gray-white soil, make the ‘water of life’ from this region more distinct in structure.
Huang Jinghui’s Culinary Philosophy
Huang Jinghui then takes over, following the teachings of his mentors to adhere to tradition and respect the ingredients. Traveling around the world in search of suitable ingredients is akin to a treasure hunt. A profound conclusion from the Chinese: ‘The fresh local ingredients in Guangzhou are the foundational inspiration for Chef Huang Jinghui. Simplicity in taste is the essence, and the process of infusing creativity into Cantonese cuisine must also continue its essence, seeking the true flavor and integrating innovation.’
The International Guests’ Experience
The international guests savor and sip: ‘The well-crafted Cantonese cuisine truly complements the Cognac!’
Dongshan Island Squid, Indigenous Pork, Fresh Shrimp, and Shiitake Mushrooms
His dish, Sea Flavored Squid Rings, features fresh ingredients such as squid from Dongshan Island, black truffle, and radish to bring out the fresh and light flavor inherent in Cantonese cuisine. Paired with the distinct floral and candied notes of Martell’s Single Region Exploration Series Cognac from the smallest region, Borderies, which is characterized by rolling hills and lush forests, it leaves a lasting impression.
Truffle White Jade Crisp
Featuring black truffle, radish, and puff pastry, is paired with the same series of Cognac.
Cantonese Cuisine’s Inclusiveness
The inclusiveness of Cantonese cuisine is vast, with ingredients selected from around the world. We also infuse our creations with our own understanding and inspiration, producing different works. Just like the different regions that produce distinctive Cognacs, it aligns with the art of cooking.
Chef Huang Jinghui’s Culinary Journey
With 30 years of culinary experience and five consecutive Michelin two-star awards, Chef Huang Jinghui always says, ‘A chef always has the next dish, and life always has the next peak.’ In his view, as a chef, embracing the diversity, continuously learning, exploring, and adapting to the changing tastes of different times, and continuously improving, is the ultimate realization of self-worth.
