Chilli is often associated with heat, but its contribution to a dish can be considerably more varied. Fermented, dried, roasted or infused in oil, it can introduce different levels of fragrance, sweetness and depth. These possibilities will form the basis of a one-night dinner by South Korean chef Amy Park at The Majestic Hotel Kuala Lumpur on 12 November 2026.
Best known internationally for her appearance on Netflix‘s Culinary Class Wars, Park brings experience from working at a Sichuan restaurant in Hong Kong, where she developed a deeper appreciation of chilli and its many culinary applications.
Rather than treating it simply as a source of spice, her approach considers how preparation changes its flavour and texture. Fermentation, for instance, can develop complexity, while roasting and oil infusion offer different ways to draw out its aroma. The result is an ingredient that can play several roles within a menu.
A meeting of food and cognac
The dinner is the first in Hennessy‘s annual Gala Dinner series, which will pair Hennessy X.O with menus built around individual Malaysian ingredients. For this opening edition, chilli provides the focus, with Park developing a specially curated menu around the ingredient.
The pairing also draws on a comparison between cooking and cognac blending. Park has likened the combination of different chilli preparations to the blending of eaux-de-vie, where individual elements contribute to a more layered result.
The one-night dinner takes place at The Majestic Hotel Kuala Lumpur on 12 November 2026. It marks the first of the planned annual dinners, with future editions set to explore other Malaysian ingredients.
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