Five Foot Road elevates Chengdu flavors with Highland Park whisky

Highlighting the compatibility of whisky with Chengdu cuisine, chef de cuisine Yang Dengquan of Five Foot Road has curated a menu featuring seasonal meat cuts, paired with a lineup of Highland Park single-malt Scottish whiskies with 12, 18, and 21-year age statements. Their golden liquid has been crowned as among “The Best Spirits in the World”.

Start off this special dining experience with an elegant tea cocktail created by bar manager Paul Zhang, using Sichuan “Bi Tan Piao Xue” jasmine green tea and Highland Park 12-year-old whisky, which perfectly blends the floral tea with the whisky’s sun-kissed orange and aromatic smoky finish. The aperitif is the perfect way to warm up the palate.

In the Sichuan dialect, the word “diving” means to dip the food into a pool of sauce to enhance the flavour of the dish. Staying true to this culinary tradition, Yang presents the braised lamb brisket with seaweed and cucumber, served with his homemade Sichuanese chilli soy sauce conducive to some "diving" action. The gamey flavour and spiciness of the lamb is elevated by the smoky peat from the 18 or 21-year-old whisky thanks to the unexpected contrast. Additionally, the sweet notes of honey and fruitcake from the 12-year-old whisky round off the spiciness of the lamb dumplings served with chilli oil, and gives an extra layer of complexity to the dish.

For dessert, whisky enthusiasts will delight in the restaurant’s signature chilled Nicandra jelly with diced glutinous rice cake, topped with a few drops of 21-year-old whisky.