Glenfiddich and Nutmeg & Clove present the Experiential Dinner Series
November 23 @ 6:30 am - December 7 @ 10:30 pm$138
The Experiential Dinner Series is part of a new concept of dining experiences conceived by Glenfiddich and their partners.
Part of the Glenfiddich’s Experiential Dinner Series, the Distillery Dinner Experience is a collaboration between Glenfiddich and Nutmeg & Clove. The series showcases the versatility of whisky pairings featuring Glenfiddich’s range of single malt whiskies and Nutmeg & Clove’s inventive take on traditional fare.
The latest Experiential Dinner Series is a two-night affair: the Distillery Dinner Experience will be held on 23 November, while the Modern Glenfiddich Experience featuring Tryson Quek will take place on 7 December.
The Modern Glenfiddich Experience ($138++) is a creative take on tradition and heritage. Head Chef Lucas Ding and Guest Chef Tryson Quek will serve up a 6-course dinner pairing menu featuring modern Singaporean cuisine, which will be paired with five signature cocktails crafted by the Nutmeg & Clove bar team, along with two Drams of Glenfiddich Whisky to bookend the meal.
We had the opportunity to try out the Distillery Dinner Experience ($138++), which is the brainchild of Head Chef Lucas. The 5-course menu is an inspired local interpretation of Scottish fare served at the Glenfiddich Malt Barn Coffee Shop and Bar.
After a refreshing Glenfiddich highball to start off, it’s off to the races with an appetiser of Prawn & Fish Crackers with Spiced Cheese Dip, paired with ‘Teh Halia’ (Glenfiddich 12 YO, Ginger & Tea Cordial, London Essence Soda).
The smackingly addictive Spanish Mackerel with Assam Cream Stew is a good match with the Glenfiddich 12 YO, which plays up the sweetness. It also plays nice with Teh Halia too (if you haven’t already finished it).
The Glenfiddich 15YO cuts through the Singaporean Scotch Egg with Asian Cabbage Slaw perfectly with its honeyed character. The delectable Spatchcocked Organic Spring Chicken with Potatoes, Grilled Vegetables Salad and Cous Cous isn’t quite a homogenous pairing with Hay, Longan! (Glenfiddich 12 YO, Smoked Hay, Longan, Clarified Milk, Red Wine Float) but is more enjoyable as a digestif.>
Make room for dessert because the perfect ending comes in the form of the Poached Pear Tartlet with Nutmeg & Clove Ice Cream paired with Glenfiddich 18 YO. You can tell me that the whole cream with sherried whisky pairing is overdone but would you say no all the same? Yes? Cool, more for me then.
Whisky pairings can be notoriously difficult to get right; it’s easy to put together something that doesn’t clash, but it’s tricky to find a combination that makes you want to come back for more. I’d say The Distillery Experience comes closer than most, and I certainly would look forward to more Assam Mackerel and Scotch Egg (the dessert is a given). I was fortunate enough to have dined at the Malt Barn, and I think it’s fair to say that they’ve captured the essence of the experience here.
You can make your reservations here or call +65 9167 2966.