Cover Chef Andrew Walsh (Cure, Singapore), Chef Mark Moriarty (Diageo Global Brand Ambassador), Chef Mickael Viljanen (Chapter One, Dublin)
Chef Andrew Walsh (Cure, Singapore), Chef Mark Moriarty (Diageo Global Brand Ambassador), Chef Mickael Viljanen (Chapter One, Dublin)
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Johnnie Walker imagines the fine dining landscape two centuries ahead by working with the world’s most progressive chefs to curate experiential dinners that harness the power of digital technology
Innovation is the key to crafting the Johnnie Walker Blue Label, a premium blend of the rarest and most sought-after whiskies from distilleries across Scotland (some of which have long shuttered their doors). And, in keeping with today’s fast-paced world and the artificial intelligence that dominates every facet of our lives, Johnnie Walker Blue Label has imagined the fine dining landscape two centuries ahead by working with the world’s most progressive chefs to curate experiential dinners that harness the power of digital technology.
“We believe that culinary arts and luxury spirits have the potential to shape a better future together,” shares Diageo’s Southeast Asia Luxury Director, David Dang. That is why they are working with the world’s most innovative culinary minds to curate a series of experiential and thought-provoking dinners in Singapore that merge delectable food and exquisite spirits with cutting-edge technology.
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Above Chefs preparing dishes crafted with heirloom ingredients
Chefs preparing dishes crafted with heirloom ingredients
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The first session took place at Cure last month to coincide with the modern Irish restaurant’s 8th anniversary. Chef-owner Andrew Walsh teamed up with Mark Moriarty, an award-winning chef, TV host and Diageo Global Brand Ambassador, and Mickael Viljanen, the notable chef-patron of Chapter One in Dublin, Ireland, to create an inspired menu that celebrated the delectable treasures of the air, land and sea.
Shared Walsh: “As we came together on this momentous occasion to envision fine dining in 200 years, we started reflecting on ingredient availability, changes in the food chain, evolving luxury perceptions, wild and plant-based options, and the impact of technology on ingredients.” Continued Walsh, the ingredients in creating their dishes are “real treasures which might be with us already, but overlooked, yet which will withstand the test of time and become extremely valuable as the world around us changes.”
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Quenelles of Pike with its own roe, urchin, wild sorrel, sabayon of smoked eel
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That said, their sumptuous six-course menu was a showcase of heirloom ingredients and modern culinary techniques, which were paired with Johnnie Walker Blue Label and specially concocted whisky-based cocktails. Their flavours ranged from spicy citrusy to complement the taste profiles of the dishes, thus enhancing the overall dining experience.
One of the dishes from last month’s session was the Velvet Cloud Yoghurt 2223 dessert, paired with Johnnie Walker Blue Label. The dessert and whisky pairing is now part of Cure’s ongoing degustation menu until August 19, which means diners will be able to savour this decadent dessert with a dram of Johnnie Walker Blue Label at no additional cost for a limited time only.
Completing the one-of-a-kind dining experience was a digital canvas that served as the communal table for the invited guests. As the evening progressed, AI-generated artworks that told the story of the Blue Label and the dishes sprang to life in the digital realm, thus creating a multi-sensory experience that gave them a glimpse of what the fine dining scene might look like in the future. It was an experience that the celebrity chefs hoped would “spark awareness, conversation and hopefully change” in today's rapidly evolving world.
This is the first of many experiential dinners that diners can look forward to from Johnnie Walker Blue Label. Purchase the Johnnie Walker Blue Label here and enjoy a personalised engraving service. Drink responsibly. Please visit DrinkIQ.com to find out more.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
