Xin Cuisine Whisky Pairing Set Menu

From 1st July 2016, Xin Cuisine Chinese Restaurant – in collaboration with Whisky Butler – will be bringing you a six-course menu meticulously paired with some of the finest whiskies in the world for a unique epicurean experience.

Marrying traditional Cantonese fare with Scottish and Japanese whisky is uncustomary, to say the least, but for the most part, it’s one that will intrigue and delight in equal measure.

This collaboration with Whisky Butler will run from 1st July 2016 to 31st August 2016 and will be available as a four-course (S$98 nett per pax) or six-course (S$138 nett per pax) menu.

“Each whisky carries its own characteristic, charm, and personality. It is our pleasure to be working with Whisky Butler in pairing these selected fine whiskies with Cantonese cuisine from Xin Cuisine Chinese Restaurant. This is absolutely a rare opportunity for one to elevate his or her senses through such a unique experience,” said Christopher Lee, Food & Beverage manager at Holiday Inn Singapore Atrium.

Six-course Menu

• Chilled abalone and charcoal grilled pork collar
  Combining the briny tang of the chilled abalone and the smokiness of the charcoal grilled pork collar, the first course is complemented by the Tomintoul 12 Oloroso Finish, adding a zesty sweet finish with hints of pepper.
• Double-boiled chicken soup with fish maw and dried scallop, topped with a dash of Yamazaki Distiller’s Reserve
  A more subtle pairing in which the savoury, traditional-style soup receives a dash of sweetness thanks to the richly-sherried Yamazaki Distiller’s Reserve. A classic sweet-meets-savoury blend.
• Braised New Zealand oxtail in traditional style
  The rich, slow-braised New Zealand Oxtail is paired with an equally richly flavoured, if not more so, Benriach 12 Sherry matured whisky, which finishes with a wine-like, velvety cherry chocolate note.
• Baked stuffed crab shell with bacon
  A marrying of shellfish with Ledaig 10, a whisky from the Isle of Mull with a unique sea brine character, which intensifies the savoury nature of the dish.
• Home-made noodles with live prawn and caviar
  Fresh crustacean with a smoky Longrow 18, adding lingering notes of ginger and orange butter.
• Bird’s nest with almond cream

Four-course menu

• Double-boiled chicken soup with fish maw and dried scallop, topped with a dash of Yamazaki Distiller’s Reserve
• Braised New Zealand oxtail in traditional style paired with Benriach 12 sherry matured
• Home-made noodles with live prawn and caviar paired with Longrow 18
• Bird’s nest with almond cream