Let French-trained Joël Robuchon alumnus Chef Martin Wong of Tess Bar & Kitchen guide you through a journey of Cognac and French cuisine in his three-hour cooking class.
Salmon tartare in Rémy Martin’s cocktail sauce & tomato coulis
Grain fed 150 days Angus ribeye with Rémy Martin’s pearl onions, bacon crème
Rémy Martin’s chocolate fondant with blueberry compote
S$158+ for 3 courses, tickets can be purchased at Tess Bar & Kitchen.
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 Chef 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.