For those who have been following my blog, you would know I've attended a few wine pairing sessions. Recently, yours truly has attended a whisky pairing session - Glenmorangie Whisky Trail at Hacha Mecha KL.
Held at one of the newest entertainment outlet on TREC strip, Hacha Mecha Gastropub was cordoned off to only a selected few, in an intimate and experiential culinary journey driven by the award winning Glenmorangie range, showcasing the refinement that goes into producing this fine whisky.
We were first brought to IKKI Bar & Grill, also one of Kuala Lumpur’s newest speakeasy bar. At IKKI, guests were immediately transported to an era reminiscence of posh leather couches, antique’s table lamps, old-fashioned but elegant Victorian styled furniture and alluring music from the high-society life of the 90s. Having been served Glenmorangie Mint Julep cocktails, we get to pair it with the canapés served; a trio of salmon sushi and chicken tsukune.
Upon making their way to the dining hall at Hacha Mecha Gastropub, decorated with a geometrical shaped orange ceiling, red neon lights strategically placed around the restaurant and a rustic interior, guests enjoyed the resonant music by the 3 piece band together with their cocktails. As the whisky trail begun, guests took their seats as a delectable four-course dinner menu was being prepared and which was crafted by the talented Head Chef of Hacha Mecha, Mr Shoimi together with Ryan Yeoh, who was also overseeing the night’s preparation to be paired with Glenmorangie flagships including Glenmorangie Lasanta, Glenmorangie 18 Years Old and Glenmorangie Signet with a sweet finish of the Ultimate Single Islay Malt Scotch Whisky, Ardbeg 10 Years Old.
Glenmorangie Lasanta was made to pair with the first course of the night: Ultimate Wagyu Slider, a crowd pleaser comprising of a 100% wagyu patty, brioche and foie gras. The pairing showcased the full bodied and sweet flavour profiles of walnuts and tastes of butter toffee in Lasanta being emitted by the almost buttery but light wagyu beef and foie gras. The finish was satisfying long, with subtle notes of chocolate enrobed hazelnuts in the whisky being picked up.
A seafood duo of shichimi crispy squid and a salmon ceviche was paired next with the Glenmorangie 18 Years Old. Seafood was an excellent accompaniment to this 18 Year Old as it accentuated the whisky’s full and rounded flavour of citrus fruits. It was found that the freshly fried crispy squid and tangy salmon ceviche left a lingering and enticing sweetness when consumed together.
The dinner entailed to the main course for the night – tori tare gratin donburi, essentially a chicken gratin with rice, oven baked with mustard cream and cheddar cheese. This rich and hearty meal was made to pair with the Glenmorangie Signet, the richest full-bodied flavour whisky in the Glenmorangie range. The sizzling spiced and dark but delicious mocha flavours of the Glenmorangie Signet was a perfect marriage with the gratin donburi.
Miso Chocolate Sins dessert was served next. Macerated strawberries, chocolate coral, white chocolate miso, mint and ice cream made up this scrumptious dessert paired with the treacle sweet Ardbeg 10 years old. The sweet and savoury pairing highlighted the intense smoky tobacco and warm coffee flavours in Ardbeg which paired well with the chilled fruit and miso based dessert.
As the night came to a close, guests continued to socialise with one another, over a glass of the award winning whisky; Glenmorangie, Scotland’s finest single malt whisky. It was fun and pretty knowledgable night for myself too!