Tatler+ Mortlach
Celebrating the bold flavours of Mortlach whisky, Ami, Ming Court Wanchai, and Sếp unveil new tasting menus, available from November 28 to 31 December
With a history of almost 200 years, single malt whisky brand Mortlach is renowned for its distinctively bold-spirited character. And this winter, leading chefs of the three outlets across Hong Kong are uniting Mortlach’s unique 2.81 times distillation process with seasoned craftsmanship in a series of exclusive whisky-pairing menus.
Like the bold flavour of Mortlach’s whiskies, Ami surprises guests with classic French cuisine reinterpreted using seasonal ingredients and served in a pristine and sophisticated environment. Executive chef Nicolas Boutin and chef de cuisine Lea Cantalloube’s eight-course tasting menu compliments the robust profile of the deep amber spirit with a game dish of seasonal venison, served with earthy heirloom beetroot and a Kampot pepper sauce. A special cocktail featuring Mortlach 12 Year Old and whisky flight invites beginners and connoisseurs to experience the distinctive flavours of Mortlach 20 Year Old, Mortlach 16 Year Old and Mortlach 12 Year Old single malts.
Chef Tsang Chiu King, Ming Court Wanchai’s culinary director, takes the meaty flavours that are synonymous with Mortlach to complement classic Chinese cuisine. Here, the eight-course menu begins with Ming Court’s signature appetiser trio, before a fried Iberico pork loin is served with a caramelised black vinegar sauce—an ode to the sweet and savoury intensity of the Mortlach 16 Year Old single malt. Matured in only sherry casks, this whisky delivers leathery spiciness and a surprisingly sweet finish of apricot and honey.
Unlike other ageing processes, each Mortlach whisky is distilled precisely 2.81 times—known as Dufftown’s best-kept secret. Each whisky’s subtle flavour is a testament to the rich history of perfecting the casking process, expertly curating a journey of flavours in every sip.
