Richard Tiu, Mia Borromeo, Jin Perez, Cheryl Tiu, Lianne & Jerry Tiu

Ethiopia may not be the top of the list when it comes to cuisine and culinary adventures however, journalist Cheryl Tiu is determined to put Ethiopia on the table, so to speak, with her very first event: Cross Cultures x Remy Martin or Cross cultures x Eat Ethio dinner at the Curve at Gallery Vask in Bonifacio Global City. Cross Cultures, an events platform under her website is built on the premise that food is one of the most accessible ways of exchanging cultures. She partnered with Eat Ethio, a movement founded by Helina Tesega that provides a modern insight into the food, coffee, music, designs and culture of Ethiopia. Eat Ethio shares the same philosophy with Cross Cultures—that the first insight into a culture is to taste it. Remy Martin XO Excellence was a proud partner of this one of kind and first of its kind dining experience – a perfect partner indeed!

The 90 pax dinner, included pairings with Remy Martin XO Excellence began in Manifesto Gallerie, where an informal yet intimate presentation of images that Cheryl took on her holiday to Ethiopia. The dinner set up featured postcards of Cheryl’s photographs of Ethiopia as namecards, and the menu detailing Ethiopian spices—berbere, mitmita, korerima and kibeh—and the encouragement to use the fingers while eating. Crowd favorites from the six-course dinner were the Kitfo, or Ethiopian steak tartare, which was Mayura wagyu beef mixed in with mitmita, korerima, kibe with gomen (kale) and housemade ayib cheese, paired with Chateau St. Jean Fume Blanc 2012; the Lamb Tibs (Ethiopian spicy fried lamb) paired with Beringer Founders’ Estate Pinot Noir 2013; and Ethiopian’s national dish, Doro Wotberbere spiced slow-cooked chicken wot, served with housemade soft cheese and soft boiled egg and gluten-free teff injera.

Ethiopia does not have much of a dessert selection but they do a lot of coffee—as Ethiopia is the birthplace of coffee—and they eat a lot of popcorn so the night presented the Popcorn Ice Cream, served with a shot of buna, ‘pour-over’ Ethiopian single origin coffee. The night ended with Remy Martin XO Excellence, an expression of a genuine grand champagne cognac (with a blend of 85% eaux de vie from Grand champagne and 15% Petite Champagne), supported by almost 300 years of cognac making knowledge.

Remy Martin XO Excellence is created using 350 different blends. A bold yet dry nose of liquorice, spice and oak, followed by a smooth, well-balanced palate. Flavours of oak and dry spice blend well, creating a lingering warmth. Remy Martin XO Excellence sets new standards in cognac sophistication.

For more information on Cross Cultures, visit <> or email Facebook is crossculturesbycheryltiu and Instagram is cross.cultures. For more information on Eat Ethio, visit or email info@eatethio