Cover Highland Park's 'Flavours from the Fire' whisky pairing menu with Birds of a Feather promises to be a meal unlike any other
Highland Park's 'Flavours from the Fire' whisky pairing menu with Birds of a Feather promises to be a meal unlike any other
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Tatler+
In the heart of the Lion City, this fusion Chinese restaurant marries Scotland and Sichuan in an epic whisky pairing menu unlike any other
Antipodes that are over 8000km apart, the bucolic Orkney Islands of Scotland and the hustle and bustle of Sichuan province have nothing in common on the surface. While seemingly incongruous in the beginning, one would be remiss to pass these two off as polar opposites when their common denominator lie in their biggest exports: whisky and peppercorns.
Sharing similar fragrance profiles, the smoky and sweet sighs of Highland Park’s heritage whisky melt harmoniously into the whispers of heat from Birds of a Feather’s signature fusion Sichuan cuisine—birthing the menu: Flavours from the Fire.
A winning combination, and even more perfect when paired with grilled dishes cooked with fire, the rich and complex aromatic flavours of three of Highland Park’s delicious aged whiskies contrast the mouth-watering offers that Birds of a Feather is known for.
Above The Highland Park 'Flavours from the Fire' whisky pairing menu with Birds of a Feather starts with a fabulous pork gyoza and boasts Highland Park's 12 year-old whisky
The Highland Park 'Flavours from the Fire' whisky pairing menu with Birds of a Feather starts with a fabulous pork gyoza and boasts Highland Park's 12 year-old whisky
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Celebrating unusual gastronomical synergy to find balance in the extreme, a cheeky highball of Highland Park’s 12 year-old whisky accompanies pan seared pork dumplings. The juxtaposition of heather honey, Seville oranges from the whisky go very well with the Sichuan dressing and sage of the starters.
Read more: Liquid Assets: Singapore's Top Wine and Spirits Collectors And Their Insider Tips
Above Highland Park's 'Flavours from the Fire' whisky pairing menu with Birds of a Feather continues with tiger prawns and Highland Park's 15 year-old whisky
Highland Park's 'Flavours from the Fire' whisky pairing menu with Birds of a Feather continues with tiger prawns and Highland Park's 15 year-old whisky
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This exact sense of wild, rugged and refined harmony continues in the meal with the second course of a flambéd (right in front of you) prawn and Highland Park’s 15 year-old whisky. And as the age of the tipple climbs, so too does the drink’s flavours that remind you of toasted cinnamon shards, mellow peat smoke and even warm vanilla sponge cake. Never cloying, this sweet scent meanders its way around the umami from the grilled tiger prawns—an incredible merger, we dare say.
Above The Highland Park 'Flavours from the Fire' whisky pairing menu with Birds of a Feather ends with a braised pork belly dish and Highland Park's 18 year-old whisky
The Highland Park 'Flavours from the Fire' whisky pairing menu with Birds of a Feather ends with a braised pork belly dish and Highland Park's 18 year-old whisky
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Culminating in the final course on the menu, Highland Park’s 18 year-old whisky—perhaps the Scottish institution’s smoothest age—glides on your tastebuds like molten butter. Another visual spectacle, the whisky is first decanted and spritzed onto Bird’s of a Feather’s homestyle braised pork belly. Further imbuing the dish that is already cooked with said 18 year-old whisky, with even more decadent flavours that remind you of cherries, dark chocolate and even toffee.
And for a truly unforgettable dining experience, Tatler highly recommends pairing Highland Park’s 18 year-old whisky with two other signatures from Bird’s of a Feather’s larger menu: the dan dan noodles and Taiwanese-inspired fried chicken. Perfect shared, these dishes are also best enjoyed alone when you come with an appetite.
Please visit www.highlandparkwhisky.com/en and www.birdsofafeather.com.sg for more information
Birds of a Feather, 115 Amoy Street, S(249676), +65 9755 7115
