A dash of Yamazaki to harmonize the sweet savouriness of the Double-boiled chicken soup with fish maw & dried scallops. Or how about a smoky ginger Longrow that butters the prawn & caviar homemade noodles, with lingering notes of fruitiness and smoke.
Join us for the grand launch of whisky oriental food pairing with Xin Cuisine @ Holiday Inn Singapore Atrium this coming 1st of July!
For more information, please email us at firstname.lastname@example.org or call us as 9678 8813.
Held at the exquisite Quaich Bar, we celebrated the day of love with a workshop introducing couples to the joys of whisky blending. With 6 single malts cask samples of distinctive taste profiles, we guided our participants to blend whisky suiting their personal tastes. All couples went home with their very own blended malt whisky with personalized love-letter labelling and of course, a happy heart.
We teamed up with acclaimed Captain Chef Wong Eng Chun to provide Singapore’s first Whisky pairing sushi dinner. Menus included the likes of Scallop Tataki with Hakushu Distillers Reserve, Tonkatsu with Glengoyne 21, and Yuzu Sorbet with Nikka Pure Malt. A mighty feast!