One of the biggest sacrifices a chef makes when joining the profession is time away from friends and family during special occasions. After all, these are often the busiest days and the kitchens are hammered with orders.
For chef de cuisine Douglas Tay of one-Michelin-starred Osia Steak and Seafood Grill, that important celebration is Christmas.
“[It] means a lot to me because it’s about gathering with family and friends – sharing the food around the table and celebrating Christmas together,” he says. “I value friendship and family a lot.”
When he sent out the invite, his friends turned up in full force with their significant others – toddlers and babies in tow, ready to tuck in into Douglas’ menu. That’s a lip-smacking feast that includes pasta with succulent neck clams, wagyu beef rib eye, fresh Gillardeau oysters bursting with juices – even breaded foie gras with a side of spiced pineapple chutney. This is all paired with a glass of Hennessy X.O.
The cognac is the perfect tipple for the occasion as it was crafted by Maurice Hennessy as a drink meant for sharing with friends way back in 1870. The spirit contains a blend of over 100 eaux the vies which are nurtured in oak barrels – a time-tested process that has remained unchanged since its creation.
The drink's spicy taste notes that emerge towards the end also lends itself well to festive eats as many Christmas dishes employ the use of spices. "Spice is important [as] it brings out the Christmas mood," says Douglas. "The most commonly used spices are cinnamon, clove, allspice, gingerbread spice – it just spices up the taste of the meats and the cakes."
“I came from a poor family,” he says. “I remember one time when I was primary 3 or 4, my mum brought us out to Orchard Road to see the lights. We were so poor that we couldn’t afford a Christmas meal, so we went to a hawker centre instead.”
There, they shared a hearty meal followed by a visit to a nearby café where he would relish a simple scoop of ice cream.
“I’m a chef now, but nothing has changed,” he says. “I still believe that the spirit of Christmas is about sharing.”
As his guests sit around the dining table to tuck into the meal, the mood is undeniably festive. Serving friends at home might seem different from serving guests in a restaurant but for Douglas, it’s all about cooking from the heart.
“It’s the same thing,” he says. “Always cook from your heart and your guests can feel it. It’s a very personal touch.”
Hennessy is a cognac distillery founded in 1765 by Richard Hennessy, an Irishman and former officer in the King of France's army. His know-how has been passed down for 250 years and elevated to an elegant art form that rests on three concepts: careful selection of the eaux-de-vie, its maturation as well as blending.
The Hennessy X.O featured in the video is a robust amber cognac with peppery and wild cocoa notes softened by dried and preserved fruits. On the palate, it is richly textured and appreciated equally with ice or a splash of sparkling or still water.
Exclusive for Michelin Guide Singapore Digital readers: Experience the magic of Hennessy's sharing spirit and bring home a bottle at preferential rates. Get more details here.
