The Gen XY Lifestyle
Six-Course Chinese Cuisine and Whisky Pairing
By |
0 Comments
Xin Cuisine Chinese Restaurant and Whisky Butler will be bringing you a unique pairing dinner – Chinese cuisine and whisky.
From 1st July 2016, Xin Cuisine will be offering a six-course menu that will be paired with some of the finest whiskies in the world, curated by Whisky Butler. It will be a unique epicurean experience for those unfamiliar with whisky pairings; it’s uncommon to have traditional Chinese fare paired with Scottish and Japanese whisky, but this menu is one that will surprise and delight you.
This menu will be offered 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.
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
A fresh crustacean paired 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
