Getting into the spirits

Part of Moet Hennessy's efforts to drive brand awareness involve working with Chinese restaurants where chefs design dishes that pair well with X.O. and V.S.O.P cognac. The first dining establishment the brand has partnered with in Shanghai is Cantonese restaurant Yanting, which is located in the St Regis Shanghai Jing'an.

There, Liu Junping, the restaurant's chef, has paired the cognac with Shunde cuisine, which is believed to be the source of Cantonese cuisine. Shunde cuisine is defined by its focus on preserving the original flavors of the ingredients. Dishes are never deep fried or slathered with heavy gravy or sauces.

For the cognac pairing menu, which is available till the end of the year, eight dishes, ranging from cold appetizers to the cuisine's signature fish soup, are complemented with two types of spirits.

"Most of the dishes we have picked feature very light flavoring so that diners can still savor the taste of the two spirits after enjoying the food," said Liu, who admitted this is also his first time pairing his creations with Western spirits.

"I think for whoever is interested in food and beverage, the surprise always lies in the conflict or contrast between different flavors and textures. What nature has gifted us has inspired us to create a variety of tricks on the palate," he added.