If there’s one thing prominent across all cultures when it comes to a big celebration, it is the conviviality of food and people—and the occasional drinks. This Chinese New Year, GRAZIA Malaysia and Hennessy partnered up for one last hurrah on the fifteenth day of CNY—traditionally known as Chap Goh Mei—alongside 13 of our guests ranging from entrepreneurs to content creators. Some notable guests include designer Brenda Kuoh, beauty queens Weena Marcus and Serena Lee, Gung Jewellery founder Yinn Ooi, The Objects Store owners Thaddeus Soong and Leticia Lim, content creators Mia Chai, Jason Alexander Pang, models Cyii Cheng and Roanne Woo, and more. GRAZIA Malaysia’s managing editor PohNee Chin hosted the dinner, bringing guests on a gastronomical journey combined with a celebration of culture.
The dinner was held at Upper House KL, one of the hottest new restaurants boasting some of the best views of the city. This Chinese New Year, the restaurant collaborated with Hennessy in a partnership that encompassed a specially curated tasting menu alongside cocktails to pair, made with Hennessy cognacs. The three cocktails that were served throughout the night were The Snake, a refreshing yet spicy cocktail using a base of Hennessy V.S.O.P. and ginger juice with ginger bitters and honey syrup; Spiced Wunderbar, crafted with Frangelico liqueur, spiced wine, and soda; and Mum Sour, a refreshing sour drink made with chrysanthemum cordial and lemon.
As for the menu, aptly titled the Prosperity Menu, we were all spoilt with a sumptuous dinner. To begin with, we tossed one last yee sang to wrap up the Year of the Snake celebrations with Upper House’s Abalone Treasure Yee Sang. It’s a decadent platter filled with an abundance of abalones and doused with dry ice for added drama. Then, dinner began.
For appetisers, we had a selection of Cured Butterfish with Yuzu Soy, Wagyu Charsiew, and a spicy salad comprising Mandarin Oranges, Sea Birdnest, and Szechuan Pepper to share. The Wagyu Charsiew was a crowd favourite thanks to its oozing caramel char, while the Cured Butterfish added a nice fresh zing thanks to its yuzu soy sauce. Then, the mains came out. First, the Dry Bak Kut Teh—using beef—was a hit. The seasoning was rich and flavourful, perfectly complementing the Prosperity Claypot Rice that featured a mix of short grained rice and puffed rice for textural pleasure. There was also the Grilled Spring Chicken with Fermented Black Bean, a small tribute to a homey-style chicken dish you’d typically find in most Chinese households.
Everyone may have been stuffed, but the best was yet to come: desserts. The Nian Gao Waffle with Coconut Ice Cream and Purple Sweet Potato was a unanimous hit among all our guests, who enjoyed this creative take on the traditional CNY dessert. The waffle was crispy with the gooey nian gao sandwiched in between, while the coconut ice cream presented a welcome hit of cold amidst the warmth of the waffles.
Good food, good drinks, and good company. Not only was this GRAZIA and Hennessy dinner a chance for one last hurrah, it was also a time to mingle with existing friends and get to know new ones, allowing the opportunity for more collaborations with each other in the coming Year of the Snake—and 2025.
Please drink responsibly.
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