Cover The Hakushu 12 Year Old and Hakushu 18 Year Old Single Malt are paired with the dishes at Skillet KL, created by Eric Lee (Photo: Skillet KL)
The Hakushu 12 Year Old and Hakushu 18 Year Old Single Malt are paired with the dishes at Skillet KL, created by Eric Lee (Photo: Skillet KL)
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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 Single Malt.
The fourth episode in the series is with modern European restaurant Skillet KL, helmed by sous chef Eric Lee, who trained under head chef Raymond Tham since 2019.
Read more: A century of Japanese spirit culture: The House of Suntory x Sushi Kazu
“Innovation and initiative are our two inspirations for the menu,” Lee says. “We try to showcase craftsmanship and ingredients when it comes to the Japanese whisky pairing.”
See also: Be our guest: 5 fashionable tableware collections for your festive celebrations
Above Hakushu 18 Year Old Single Malt
Hakushu 18 Year Old Single Malt
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The menu begins with a dish of scallop with apples and fennel, before moving on to a duck prosciutto with figs and hazelnuts that pairs with the Hakushu 12 Year Old.
Above Duck Prosiucotto pairs with the Hakushu 12 Year Old
Duck Prosiucotto pairs with the Hakushu 12 Year Old
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When it comes to mains, diners are given the choice of the aged cherry valley duck, the chicken paupiette, or the Japanese Wagyu striploin. Alongside, the Hakushu 18 Year Old Single Malt is served to complement the rich dishes.
Above Japanese Wagyu striploin
Japanese Wagyu striploin
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“It is important to understand how the Japanese craft this delicate whisky when it comes to pairing,” smiles Lee.
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Images: Skillet KL
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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.
