Hua Ting Boldly Pairs Fine Cantonese Fare With Whisky
Chinese stalwart restaurant Hua Ting at Orchard Hotel Singapore is welcoming change, and the first step was a royal makeover late last year that saw its interiors transform into a modern oriental palace.
Its next step is to make the bold move of pairing Cantonese food with whisky. This special one-night-only experience will take place on May 25 and is done in partnership with whisky bar The Writing Club. Says Amy Ang, the hotel's director of marketing communications, “We always do Cantonese food and tea pairings, and this is the first time we’ve arranged something like this”.
According to masterchef Lap Fai, "Whisky is a beautiful yet complex spirit, which makes it fun (to pair with Chinese fare)” and together with The Writing Club's founder Tan Soo San and general manager Aron Manzanilla, the trio has curated the perfect combination of complementary flavours.
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A delicious example is the dish of glutinous rice with wild mushrooms wrapped in crispy suckling pig skin; while most consider this to be a heavy starter, the creamy richness of the Glenmorangie 10 Year Old cuts nicely through its fattiness.
Like a symphony, the meal gets better in the middle with chef Fai’s greatest hits: the freshness of the steamed marble goby fillet with ginger puree is lifted with the spicy notes of the Isle of Jura 10 Year Old; the intense marbling of the Japanese wagyu, which is seasoned with just a touch of rock salt, is matched with the Glendronach 12 Year Old’s fruity undertones; and the richness of the braised Japanese udon with abalone and mushroom is finished with the Tamdhu 10 Year Old’s smooth and fruity aftertaste.
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Tan admits that the whiskies presented at this dinner experience are from his treasured collection he started over 10 years ago, and are not your usual expressions, even if they sound familiar. “These whiskies were produced in the 80s and bottled for circulation in the 90s,” he says, adding that their production experience is different and the delicious flavours are the reason why they’re highlighting these drams.
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