This time featuring World Class Malaysia 2016 winner Osmund Bernard of Kenshin Bar, the event will explore the theme of Sweet & Sour with three specially crafted cocktails by the award-winning bartender that perfectly complement a series of 10 canapés by Chef Ramsey that is set to inspire different ways of experiencing familiar combinations of flavours.
Guests can look forward to, for example, a pairing of a Pandan Highball, with a base of Martell VSOP Aged in Red Barrels, with an Alaskan King Crab in Shiso Taco as well as Foie Gras Parfait on Chicken Skin Crisp. Another cocktail, Nusantara Sour, with Martell VSOP Aged in Red Barrels, Lillet Rosé, Angostura Bitters, coconut and lime, will come with Striped Jack & Marinated White Konbu Sushi and Ikan Keli Bahkwa.
The highlight of the evening will centre on the interactive experimentation session out of the bespoke Martell Trunk of curiosities. Unique to The Wonderarium, Chef Ramsey will once again take his guests on a journey that will challenge how we perceive taste, sensation, food and flavour.
Priced at MYR280++, reservations can be made at +6013 209 1330 or here.
If you can’t make it this round, mark your calendar for the next experience, which will feature a collaboration with Karl Too of Omakase + Appreciate and is scheduled to take place on 6 and 7 December.