Chef, Adam Wong – Martell presents: A Swift Story

Martell presents an inspiring conversation with Chef Adam Wong of Hong Kong’s Forum Restaurant, ahead of their exclusive cognac pairing menu this Mid-Autumn. Chef Adam Wong of Hong Kong’s renowned Forum Restaurant is one such visionary, often recognized as the leading contemporary architect behind its celebrated three Michelin star status. Ahead of our Mid-Autumn collaboration, where Forum’s indulgent Cantonese creations will be paired with Martell’s refined range of fine cognacs, we stepped into Chef Wong’s kitchen to discuss all that inspires the culinary master. From the many motivations that paved a path to pursue his gastronomic ambitions, to all that Wong has learned across his illustrious 30-year career as well as his distinctive definition of success, to an illuminating discussion on that most inimitable of pairings, cognac and Cantonese cuisine – our cultured conversation is an intimate look behind the curtain of the chef’s unique culinary world. In anticipation of this September’s exclusive month-long event, Chef Wong also delves into the secrets of his pairing menu, exploring all that makes cognac and Cantonese cuisine such an exceptional blend. Braised Ah Yat Abalone with Martell Cordon Bleu, Double-boiled Buddha Jumps Over the Wall with Martell Noblige, alongside a diverse assortment of classic delicacies paired with some of the world’s finest cognacs – the menu promises to serve as an experience unlike any other. The Martell Mid-Autumn Festival Pairing Dinner Menu is available from 1^st September to 30^th September at Forum Restaurant. The menu is priced at HK$2380 with $580 cognac pairing per person. Reserve your table now at 2869 8282