Whisky food pairing events can be really boring. Or really exciting.
This latest one by Singleton, held at Enfin by James Won, was thankfully, the latter.
Upon arrival we got to ‘tour’ the Singleton of Glen Ord distillery through a Virtual Reality experience, by wearing some funky head gear. Guests explored the taste of The Singleton of Glen Ord 12 Year Old, while embarking on a short expedition to The Singleton of Glen Ord distillery as a teaser and prelude to dinner.
I always find the Singleton easy to drink even without food. Thanks to its rich European oak cask influences this whisky has a vibrant taste of dark berries, cherries and blackcurrant… definitely one for the ladies.
The highlight of the evening was a sip of the rare masterpiece from The Singleton of Glen Ord Master’s Casks – The Glen Ord 40 Year Old. It was the oldest and rarest single malt the distillery bottled in over 170 years. The aged and structured malt really showcased beautifully, four decades in cask.
The food pairing dinner was hosted by Mr.Adam Brewer, who was the 2010 Diageo World Class winner and current Manager of Private Client Sales and Innovation, Diageo Singapore. The 6 course dinner prepared by Chef James Won kicked off with the pairing of the first amuse bouche with The Singleton of Glen Ord 12 Year Old.
The Amuse Bouche – textured, flavourful, robust flavors of Oyster (conferred by the oyster leaf), Duck Pancetta and crackling crumbs, paired rather well with The Singleton of Glen Ord 12 Year Old.
The first entrée of the evening – charred leak flavoured tuna, caviar and apples as well as a hint of roselle, the ulam raja – subtle, refreshing, yet potently zesty, it found its match in the The Singleton of Glen Ord 18 Year Old.
The second entrée of the evening was a hearty yet sublime ensemble of sea urchin, parmesan and quinoa infused fennel porridge ..wow, paired with The Singleton of Glen Ord 15 Year Old this was my favourite course of the night. Unexpectedly creative (for porridge, really) yet satisfyingly hearty. Loved it.
The third entrée was a toothsome broth of marron bisque garnished with seaweed, strawberries and toasted walnuts. The combination of flavours with The Singleton of Glen Ord 18 Year Old was astronomical.
This next one was not my mains, but rather what the person on my left ordered so I quickly snapped a photo. Apparently a free range chicken aged 120 days old, truffle, prawn, leeks and chilli wrapped with the sago and mushrooms paired with The Singleton of Glen Ord 18 Year Old. She did slice me a bite of her chicken, which was very kind of her, and I found the texture er… too soft, for want of a better description. I am glad I ordered the Wagyu instead!
The Margaret River Wagyu was superb. Served a deep medium rare yet charred beautifully on the outside, this was the bomb. Again garnished extravagantly with black truffle shavings, shallot confit, broccoli puree served with pomme souffle this dish found its perfect match in the Singleton of Glen Ord 18 Year Old.
I was sorry to see the evening come to an end with a dessert of apple mille feuille, gelato, sable and spice macadamia with salty toffee hints, but you know how it is… all good things do come to an end, eventually. However, we look forward to many more exciting Singleton events in the coming months.. so stay tuned.
What can we tell you.. totally impressed with the cooking prowess of Chef Won. Enfin is top on our list of must visit restaurants for 2017.
Enfin by James Won
Menara Hap Seng, Lot 2-05, level, 2.01, J
alan P Ramlee, Kuala Lumpur, 50250 Kuala Lumpur,
Tel: +60 10-288 7920