Cover Daniel Yap, chef-owner of Gooddam (Photo: Gooddam)
Daniel Yap, chef-owner of Gooddam (Photo: Gooddam)
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The House of Suntory celebrates its 100th anniversary with a series of bespoke dinners centred around some of its most luxurious whiskies
The founding house of Japanese whisky, The House of Suntory, celebrates 100 years of excellence through six curated dinners at Malaysia’s most iconic restaurants. Each gastronomical affair will be centred around The House of Suntory’s finest whiskies, such as the Hakushu 12 Year Old and Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition.
The second episode in the series is with modern Italian-inspired restaurant Gooddam, helmed by head chef and co-owner Daniel Yap. Having trained in Italy, Yap seeks to share his love for the country’s rich regional food and culture.
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For The House of Suntory’s 100th anniversary, Yap has curated a bespoke menu inspired by Italy’s Autumn and Winter seasons, emphasising on the Piemonte region, where he trained. “While inspiration comes from the culinary traditions of the area, we also showcase an abundance of locally sourced Malaysian produce,” he adds.
Above The dinners centre around The House of Suntory’s finest whiskies, namely namely the Hakushu 12 Year Old and the Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition
The dinners centre around The House of Suntory’s finest whiskies, namely namely the Hakushu 12 Year Old and the Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition
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The dishes are tailored to pair well with Hakushu whiskies. “After a few tasting sessions, I noticed a fruity essence of apples and melons and a subtle smokiness in the Hakushu 12 Year Old, and a complex hint of spice and a gentle touch of citrus in the Hakushu 18 Year Old,” he notes.
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Above Hay-smoked snapper
Above The dish is paired with winter melon and a ricotta coconut snow
Hay-smoked snapper
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As such, Yap pairs the Hakushu 12 Year Old with a cold dish of local snapper crudo, lightly smoked with hay. “This dish is accompanied by winter melon and a ricotta coconut snow, creating a harmonious blend of flavours,” he smiles.
On the other hand, the Hakushu 18 Year Old Peated Malt 100th Year Anniversary Limited Edition is paired with Wagyu beef, which is marinated with koji and grilled while constantly brushed with a smoky, spiced paste. “This gives the meat a complex smoky and spicy profile, which goes beautifully with the whisky,” he says. The dish is finished with a jus of truffle, Chianti, and galangal.
Above Wagyu tartare
Wagyu tartare
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Yap feels the meal is truly enhanced with the pairing, which gives guests the opportunity to explore the nuances of Japanese whisky: “Hakushu whisky adds depth, complexity, and an additional layer of enjoyment to the meal, as it complements, contrasts, and elevates different elements of the dishes,” he explains.
Through the bespoke menu, he seeks to pay homage to the culinary traditions of the Piemonte region while appreciating the premium craftsmanship of The House of Suntory whiskies. “This collaboration is a tribute to the rich legacies of Japanese and Italian culture,” he says.
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Images: Gooddam
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
