It was a night of alcoholic indulgence over some
great food prepared by Tai Thong to be paired with FIFTYSIX DEGREES Whisky. A blended Scotch whisky, do check out my previous writeup on their launch earlier this year (
New Scotch Whisky FIFTYSIX DEGREES Launched In Malaysia). We were served with a six course Chinese meal, complete with appetizers, main course and dessert, all paired with the whisky.
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| FIFTYSIX DEGREES Whisky Pairing Dinner With Tai Thong @ Imperial China, Subang Jaya |
Inspired by a sense of adventure, and borne out of fire, malt, water and the indomitable spirit of the Scottish Highlands, FIFTYSIX DEGREES is a smooth and rich new-age blend comprising of specially selected single malts and a single grain whisky aged in hand- picked American bourbon oak casks and finished in sherry casks.
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| FIFTYSIX DEGREES Blended Scotch Whisky |
Arriving at the Imperial China restaurant in Subang Jaya on a rainy evening, we were first served with a cocktail whisky concoction by the good folks from Tai Thong, before being ushered into the dining hall. At the cocktail lounge, we had some pre-dinner snacks consisting of crispy crab dumpling with wasabi drressing and deep-fried pumpkin and lotus root with salted egg, both of which I missed out on snapping photos of.
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| The tables are all set and ready for us to dine at |
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| Beautiful music, sung and performed by equally beautiful and talented folks |
Just in case you are wondering why the name "FIFTYSIX DEGREES"? The blended scotch whisky is actually named after the latitude of the Scottish Highlands, which is well- known for its rugged beauty, clan history, and exceptional malt whiskies. FIFTYSIX DEGREES is at heart a Highland whisky, but blended with the Asian palate in mind.
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| 3 Specialty Appetizers |
We kicked off the whisky pairing dinner with their delectable 3 Specialty Appetizers. The name of each appetizer is pretty long, so let me spell it out to you here. We had three different but refreshing appetizer, the Lobster with Fresh Fruit Salad and Italian Vanilla Dressing, the Sliced Chicken with Foie Gras and Almond, and the Crab with Roasted Sesame Sauce.
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| Tasty and refreshing |
It was a luxurious indulgence from the word go. I personally love the lobster with fresh fruit salad, as well as the crab with roasted sesame sauce. Wrapped in egg roll, the crab appetiser is topped with shredded coconut and fish roe for that extra kick. It all went well with many sips of FIFTYSIX DEGREES whisky. This got me riled up and excited for the mains to come.
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| Double boiled Village Chicken Soup with Apricot Kernels and Snow Pear |
The snow pear and apricot kernels made all the difference in the Double boiled Village Chicken Soup with Apricot Kernels and Snow Pear offering that came next. I like how the snow pear really sweetens up the savoury delightful soup. The moment i took sips of the piping hot soup, I felt healthy already, with tender chicken completing the flavours.
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| Spice Roast Suckling Pig with Chilled Amarella Juice Shooter |
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| Thin, crispy, delicious |
Alcohol always goes well with pork, with one whole Spice Roast Suckling Pig laid out on a dish for us to enjoy that evening. It has been a while since my last suckling pig indulgence, hence I was pretty excited to have a go at this dish the moment it was served on our table. The skin was roasted to a crisp, with a sliver of meat, and fats underneath. Really good stuff, one which I truly enjoyed.
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| Yin Yang Estuary Tiger Grouper |
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| Nicely presented |
Up next we had a seafood dish, which came in the form of the Yin Yang Estuary Tiger Grouper. Grilled with caramelized onion and sauteed with XO sauce, celery and apple, this dish brought out a different flavours. The presentation was good too, with the fish bones deep fried to a crisp in the middle.
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| Braised Abalone (14 head), Sea Cucumber stuffed with Tuna & Wanton |
The usual suspect at fine dining chinese cuisine would be the abalone, and that was exactly what we had in the subsequent dish. Served in single portion for each of us, we had the braised abalone, together with a whole piece of sea cucumber stuffed with tuna and wanton. How can this not go well with any whisky? We loved it, to say the least.
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| Dessert |
Last but not least, we were served with sweet dessert to end a wonderful evening. On the plate, it wasn't just one dessert, but three, namely the Chilled Layered Dessert of Black Sesame, Mango and Fresh Milk, Mini Pumpkin Dumpling with sweet potato and cheese, and the Sweet Corn Bun sprinkled with Cocoa Powder. These weren't your usual chinese dessert, as it has a fusion flavour to it. I mean, how often do you get pumpkin dumplings with sweet potato, or sweet corn bun in the shape of a mushroom.
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| FIFTYSIX DEGREES Whisky Pairing Dinner With Tai Thong @ Imperial China, Subang Jaya |
FIFTYSIX DEGREES is a 40% ABV (alcohol by volume) whisky, at present available on- trade through bars and restaurants in the Bangsar, Damansara and Hartamas area including The Roulette Restaurant Bar, Naughty Nuri’s, Piggy Tail, Sid’s Pub, Chapter One Bar & Bistro, Hour Place Restaurant, Eight Gourmets Gala (EGG), and Castell Gastrobar.
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