A Week with Rémy Martin: Cognac & Cuisine with Chef Martin Wong

PUBLISHED August 27th, 2015 04:26 am | UPDATED May 9th, 2018 03:13 am

Let French-trained Chef Martin Wong of Tess Bar & Kitchen guide you through a journey of Cognac and French cuisine in his three-hour cooking class.

MENU

Salmon tartare in Rémy Martin’s cocktail sauce & tomato coulis

Grain fed 150 days Angus ribeye with Rémy Martin’s pearl onions, bacon creme

Rémy Martin’s chocolate fondant with blueberry compote

THE MAN

Head Chef of Tess Bar & Kitchen, Chef Martin Wong has been conjuring up new additions to the menu on a regular basis. Drawing inspiration from classical French cuisine and 15 years of culinary experience, Martin fuses Asian and modern European flavours to create memorable gastronomical journeys that are best paired with a cocktail in hand.

He honed his training in modern French cuisine when working sidelong with 2 Michelin-star Chef Fernand Mischler (Au Cheval Blanc). The signature tattooed-arm Martin continued his pursuit in the culinary world as he went on to multi-award winning establishments such as Au Petit Salut and Novus Restaurant, and was also part of the team that opened L’Atelier de Joël Robuchon in Resorts World Singapore.

A Week With Rémy Martin

A Week With Rémy Martin is a seven-day long inaugural celebration for all things related to the French premium Cognac. Held from 29 August to 4 September 2015, the event will see some of the best bars in Singapore open their doors for exclusive and specially curated sessions that showcase the various tastes and flavours of Rémy Martin Fine Champagne Cognac.

This event takes place at The Eureka Cooking Lab on 30 Aug from 3pm to 6pm. This event costs $158+ for 3 courses. Tickets can be purchased at Tess Bar & Kitchen, Tel: 6337 7355. For more information check out the event page [here](https://www.facebook.com/events/1168074236542964/).