South Korean chef Amy Park, who gained international recognition through Netflix’s Culinary Class Wars and Chef & My Fridge is heading to Kuala Lumpur for an exclusive, one-night-only dining experience on 12 November 2026.
Taking place at The Majestic Hotel Kuala Lumpur, the dinner sees the acclaimed chef collaborating with Hennessy X.O on a specially curated menu centred around an ingredient deeply familiar to Malaysian diners: chilli.
But rather than focusing on its heat, Park intends to explore the ingredient’s more nuanced qualities, from the smokiness of roasting to the complexity of fermentation and the aromatic depth of chilli-infused oils.
The occasion marks the inaugural edition of the Hennessy Gala Dinner, a new annual series that will explore Malaysian ingredients through contemporary culinary interpretations and cognac pairings.
An Ingredient Beyond Its Heat
For Park, chilli is far more than a source of spice. Her experience working at a Sichuan restaurant in Hong Kong introduced her to the ingredient’s remarkable versatility, particularly the ways different cooking techniques can transform its character.
Fermentation can introduce acidity and complexity, while roasting brings out smoky undertones. Drying concentrates flavour, and oil infusion allows chilli’s aroma and warmth to develop in entirely different ways.
These contrasting expressions form the foundation of her specially curated menu, which seeks to highlight the ingredient’s subtleties rather than simply its intensity.
“Hennessy expresses its craftsmanship through the art of blending; I express mine through ingredients, techniques and flavour,” explains Park. “Just as different eaux-de-vie are blended to build its layers of character, I can take the many expressions of chilli and bring them together through gastronomy to create balance and harmony.”
Finding Balance In Contrasting Flavours
Pairing chilli with cognac presents an interesting culinary proposition. Both possess distinctive characteristics, but the challenge lies in finding a balance that allows each to complement rather than overpower the other.
First created in 1870, Hennessy X.O is known for its layered flavour profile, developed through the selection and blending of eaux-de-vie matured in oak barrels. Its tasting characteristics range from candied fruit and dark chocolate to peppery spice, vanilla and lingering oak.
These qualities provide a starting point for Park’s exploration of chilli, particularly its aromatic, smoky and warming dimensions.
Rather than relying on the ingredient’s heat alone, the menu aims to demonstrate how different preparations can create contrasting sensations when experienced alongside the cognac.
“When the two come together, it is not simply a pairing of cognac and chilli. It is a meeting of two forms of savoir-faire, each working together to reveal something greater than what we started with,” Park adds.
A New Culinary Conversation
The dinner also marks the beginning of Hennessy’s annual gala series, with future editions set to explore different Malaysian ingredients through the perspectives of visiting chefs.
For its inaugural edition, Park’s interpretation of chilli offers an opportunity to reconsider an ingredient deeply embedded in Malaysian cooking. Through her experience with Sichuan cuisine and her approach to balancing flavours, the familiar takes on an unexpected dimension.
For Kuala Lumpur’s dining enthusiasts, the one-night collaboration presents a rare opportunity to experience the chef’s culinary perspective through a menu created specifically for the occasion.
The Hennessy Gala Dinner featuring Chef Amy Park takes place on 12 November 2026 at The Majestic Hotel Kuala Lumpur. Further information is available through Hennessy Malaysia’s official Facebook page.
