Cover The Macallan launches the inaugural Master of Colours series, working with Asia’s best chefs to create menus inspired by Natural Colour (Photo: Da Photographer)
The Macallan launches the inaugural Master of Colours series, working with Asia’s best chefs to create menus inspired by Natural Colour (Photo: Da Photographer)
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The Macallan’s new Master of Colours series unites three of Asia’s most celebrated chefs—Kirk Westaway of Jaan by Kirk Westaway, Pichaya “Pam” Soontornyanakij of Potong, and Hoàng Tùng of Å by Tung—who crafted six-course menus that highlight the distillery’s deep ties to nature and its dedication to natural colour
For over two centuries, The Macallan has perfected the art of single malt whisky, guided by founder Alexander Reid’s vision of creating whiskies with distinctive character and uncompromising quality.
This ethos remains at the heart of the distillery today, with The Macallan’s master blenders drawing on the Six Pillars—principles that define the brand’s identity—to shape their craft. Central among these is Natural Colour, a commitment to allowing each whisky’s true character to emerge solely through time spent in sherry-seasoned oak casks. From pale gold to deep mahogany, every hue tells a story of maturation, terroir and meticulous craftsmanship.
Now, The Macallan extends this philosophy beyond the glass. Master of Colours reimagines the distillery’s signature natural colour palette as a canvas for culinary artistry, inviting acclaimed chefs to translate whisky’s shades into taste, texture and visual composition—creating a dialogue between spirit and gastronomy like never before.
For this inaugural series, Master of Colours brings together three of Asia’s most visionary culinary talents: Kirk Westaway of two-Michelin-starred Jaan by Kirk Westaway (Singapore), Pichaya “Pam” Soontornyanakij of one-Michelin-starred Potong (Bangkok), and Hoàng Tùng of Michelin-selected Ā by Tung (Ho Chi Minh City).
Each has crafted a six-course menu inspired by the colours of the Six Pillars: off-white (Sherry-seasoned), red (Mastery), amber (Curiously Small Stills), green (The Macallan Estate), brown (Exceptional Oak Casks), and blue (Natural Colour). Together, they offer an immersive experience where whisky heritage and culinary innovation converge. Here are their stories.
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Kirk Westaway, Jaan by Kirk Westaway
Above Kirk Westaway, the executive chef of award-winning restaurant Jaan by Kirk Westaway in Singapore
Kirk Westaway, the executive chef of award-winning restaurant Jaan by Kirk Westaway in Singapore
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Kirk Westaway’s connection with The Macallan runs deep. Beyond his half Scottish heritage, his culinary philosophy, which champions exceptional, seasonally-guided ingredients and their natural colours, deeply resonates with the distillery’s commitment to nature. “Seasons guide our menus,” Westaway explains. Spring, for instance, is reminiscent of vibrant green with produce like leeks, spring onions and sweet peas. As the year rolls through summer and autumn, deeper undertones of coppers, browns, darker yellows and reds emerge, continuing throughout the year.
This principle links Westaway with The Macallan’s Master of Colours series, inspiring him to create an exclusive six-course menu guided by the distillery’s Six Pillars and their associated colours. “I was very fortunate to taste The Macallan Sherry Oak 18, 25 and 30 Years Old whiskies, analysing every drop of the spirit and imagining the shades, ingredients and cooking methods that might match each individual whisky,” Westaway shares.
“I want to hold on to the natural colours and amplify them when paired with The Macallan whiskies”
Above Salt-baked beetroots, pickled cherries, red cherry glaze and smoked eel fillets
Above Herb-crusted white turbot loin and parsley sauce
Salt-baked beetroots, pickled cherries, red cherry glaze and smoked eel fillets
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His off-white dish, for example, features langoustine atop a rich and creamy parmesan custard, and crowned with caviar and cauliflower for added umami and crunch. “I want to hold on to the natural colours and amplify them when paired with The Macallan whiskies,” Westaway adds. True to his word, his green dish showcases herb-crusted white turbot loin in a vibrant green parsley sauce, jazzed up with vegetable broth, onions and garlic.
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Above Sweet Scottish langoustine, cauliflower and aged parmesan royale
Sweet Scottish langoustine, cauliflower and aged parmesan royale
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“A touch of The Macallan whisky helps bring out different contrasts, allowing you to detect the inherent flavours of the dishes”
A whisky enthusiast who particularly enjoys The Macallan 18 and 25 Years Old, Westaway suggests it’s high time more people pair whiskies with food. “A touch of The Macallan whisky helps bring out different contrasts, allowing you to detect the inherent flavours of the dishes,” he enthuses. Through this collaboration with The Macallan, Westaway believes Master of Colours has the potential to grow and reach new audiences who may not have had the opportunity to experience such ingredients and exceptional whiskies.
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Pichaya “Pam” Soontornyanakij
Above Pichaya “Pam” Soontornyanakij, the chef-owner of Potong, one of Bangkok’s most innovative restaurants
Pichaya “Pam” Soontornyanakij, the chef-owner of Potong, one of Bangkok’s most innovative restaurants
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Pichaya “Pam” Soontornyanakij, the trailblazing force behind Bangkok’s critically acclaimed Potong, thinks in colours. As she puts it, “natural colours can represent a mood, time and energy,” and ingredients, techniques and textures can convey the feelings associated with these various shades. This became her north star when she crafted a six-course menu for The Macallan’s inaugural Master of Colours, paired with The Macallan Timeless Collection: Double Cask 15, 18, and 25 Years Old.
“The Master of Colours menu is meant to provoke, comfort and surprise—just like the best memories do,” says Chef Pam, envisioning the cuisine as a gastronomic journey that links The Macallan’s Six Pillars with their corresponding colours and emotions.
“The Master of Colours menu is meant to provoke, comfort and surprise—just like the best memories do”
Mission, a reimagination of Chef Pam’s signature black chicken pastry
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For Chef Pam, The Macallan Red felt intense and grounded. To highlight this on a plate, she created Mission, a reimagination of her signature black chicken pastry, which now comes in a fiery red shade. It’s stuffed with slow-cooked black chicken flavoured with traditional Thai Chinese herbs. Meanwhile, Bold is the brown dish that symbolises The Macallan’s exceptional oak casks and storied legacy. This is showcased as her signature 14-day aged duck cooked in traditional Thai-Chinese spices. “This is a dish that carries the legacy of Potong’s signature,” shares Chef Pam.
For the Master of Colours menu, Chef Pam also tapped into personal memories to deliver an off-white dish aptly named Details and Memories. This is a modern take on the classic kuay chap, served with pork tongue, ultra-rich pork broth, caviar and aromatic spices. “This represents the nuance of memory,” she adds, recalling her childhood years of enjoying this staple with her family.
Above Chef Pam, one of Bangkok’s trailblazing culinary voices, envisioned her creations in colour when crafting dishes for The Macallan’s inaugural dining series
Chef Pam, one of Bangkok’s trailblazing culinary voices, envisioned her creations in colour when crafting dishes for The Macallan’s inaugural dining series
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“Potong will always be rooted in who I am, and The Macallan shares that respect for depth, time and craft”
Reflecting on Potong’s collaboration with The Macallan, Chef Pam describes it as two distinct narratives coming together in harmony. “Potong will always be rooted in who I am, and The Macallan shares that respect for depth, time and craft.” While Potong and The Macallan are built on craftsmanship and heritage, fine dining today is no longer about rules. “It’s about resonance. Diners are looking for connection, and exploring colours, textures and cultural connections creates that.”
Hoàng Tùng, Å by Tung
Above Hoàng Tùng, co-owner and executive chef of Å by Tung in Ho Chi Minh City and Tung Dining in Hanoi
Hoàng Tùng, co-owner and executive chef of Å by Tung in Ho Chi Minh City and Tung Dining in Hanoi
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As Vietnam’s fine-dining scene continues to grow, more gourmands are embracing food pairings beyond the usual wines. Leading the way is Hoàng Tùng, executive chef and co-owner of contemporary restaurant Å by Tung, who has been introducing his guests to the beauty of pairing food with The Macallan whiskies. “I was thrilled to participate in the Master of Colours, which allows us to integrate our menu with The Macallan’s Six Pillars.”
For Tùng, celebrating Natural Colour aligns with his belief of “crafting dishes with distinct Vietnamese accents, while staying true to the original taste and flavour of ingredients.” Tung, after all, means “twisted, unique, natural and gastronomy”—and what better way to express that creativity than by pairing his modern dishes with The Macallan’s Timeless Collection: Double Cask 15, 18 and 25 Years Old.
“I was thrilled to participate in the Master of Colours, which allows us to integrate our menu with The Macallan’s Six Pillars”
Oyster, guava and lemon basil
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Using the six colours as the foundation of his tasting menu, Tùng’s creations visually and gastronomically reflect the essence of natural hues. His vibrant green dish not only recalls The Macallan Estate’s lush greenery and rolling hills but also represents his Vietnamese heritage. It’s a refreshing combination of oyster and Dongsu guava—a unique northern Vietnamese variety—which he transforms into a vibrant, limoncello-like green sauce for the crustacean.
His striking blue creation is purely natural, featuring an Obsiblue prawn crowned with shimmering blue caviar. Chilled with liquid nitrogen, a concoction of fish sauce and mascarpone adds a dramatic, icy finish.
Above For The Macallan’s Master of Colours series, Tùng combined his Vietnamese heritage and training in Europe’s best kitchens to create contemporary dishes with a sense of place
For The Macallan’s Master of Colours series, Tùng combined his Vietnamese heritage and training in Europe’s best kitchens to create contemporary dishes with a sense of place
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“Taking inspiration from The Macallan’s pillar on Mastery allowed me to create something unique for our guests”
Tùng chose to present his signature pho for The Macallan’s iconic red colour, reimagining it with a thin slice of delicately torched A5 Wagyu ribeye topped with consommé pho jelly. “Taking inspiration from The Macallan’s pillar on Mastery allowed me to create something unique for our guests,” he explains.
As gourmands’ appetites in Vietnam continue to grow, Master of Colours is about creating novel experiences that will continue to shape the future of fine dining in his home country. “I might be the biggest buyer of The Macallan at my restaurant now,” he jokes, but Tùng is confident that this will soon change as more diners discover how The Macallan whiskies can alter taste profiles for the better.
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Images: Da Photographer
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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.
