FIFTY SIX DEGREES Whisky Pairing Dinner @ Tai Thong
I was at Tai Thong @ Imperial China, Subang Jaya last 2 week for FIFTY SIX DEGREES Whisky Pairing Dinner. We were served with a six course Chinese meal and all dishes were paired with FIFTY SIX DEGREES Whisky.
FIFTY SIX DEGREES Whisky, a new whisky brand in town. It is a Scotch blended whisky, consisting of single malts and a single-grain whisky, aged in American bourbon oak casks and finished in sherry casks. Distilled and blended in Scotland by Ian Macleod Distillers, and then shipped to Malaysia to be bottled.
More about FIFTY SIX DEGREES Whisky, please check out their
3 Specialty Appetizers (龙虾三星盘)
Our first course was this stunningly presented appetizers featuring lobster with fresh fruit salad, sliced chicken with foie gras and almond and crab with roasted sesame sauce wrapped in egg roll.
The lobster salad was studded with fresh fruit such as apple, honeydew, strawberries and etc, tossed with creamy Italian Vanilla dressing. The lobster flesh was firm and sweet, well complemented by the fruits which provided a refreshing fruity end note to the overall bite.
My favourite among the three items would be the sliced chicken with foie gras and almond. Have a big bite of the chicken “sandwich” and let the multitude of flavors and textures work harmoniously in mouth, oh so yum~
Wrapped in egg roll, the crab meat, shredded coconut and fish roe seasoned with roasted sesame sauce was equally tantalizing with its pleasant nutty flavor.
Double Boiled Village Chicken Soup with Apricot Kernels and Snow Pear (雪梨南北杏炖鸡汤)
It was a satisfying soup, the essence of the ingredients such as village chicken, snow pear, dried fig and dried scallop encapsulated in the silky broth. Such a brilliant tummy and soul warmer for a rainy evening.
Spice Roasted Suckling Pig (葡国沙皮猪)
I always fan of suckling pig, the extremely crispy skin in beautiful golden hue is hard to resist. Needless to say, I had a few servings of this toothsome sinful indulgence.
Chilled Ambarella Juice Shooter served as the palate cleanser after the meaty course.
Yin Yang Estuary Tiger Grouper (鸳鸯龙虎斑)
Our next mains was elegantly presented with deep fried Tiger Grouper bone placed in the middle of the huge plate surrounded by fish fillet prepared in dual styles.
The first style was sauteed with XO sauce which successfully brought out the sweetness of the fish fillets, the accompanied celery and apple contribute a nice crunchy factors to the dish.
Another style was this grilled version with caramelized onion coated with sweet and savory sauce.
Braised Abalone, Sea Cucumber Stuffed with Tuna & Wonton (煎酿白丸参伴鲍鱼仔)
A luxurious medley of braised 14 head abalone, sea cucumber and wonton served along with baby bok choy. Swam in pool of savory thick gravy, the abalone was perfectly braised with good bite texture, not too hard or rubbery. The wonton on the other hand tasted lackluster and flavor was a tad too bland for my liking.
It was indeed an ingenious idea of filled tuna into the meat paste stuffing of the sea cucumber which added a distinctive hints of oceanic notes.
Chilled Layered Dessert with Mini Pumpkin Dumpling and Cheese Sweet Corn Bun (黑芝麻果冻拼金瓜仔伴磨菇包)
Chilled pudding with layers of black sesame, mango and fresh milk.
Mini pumpkin dumpling with sweet potato and cheese filing was served hot, I like the luscious and creamy filling which was not too sweet.
Crafted into a mushroom shape, the soft bun was filled with sweet corn filling. Nothing outstanding but they do provide an adequately sweet ending to the meal.
The guests were well entertained by the appealing 3 piece band throughout the dinner.
Tai Thong Group
FIFTY SIX DEGREES Whisky