To celebrate turning 40 this year, Tatler Singapore has partnered Johnnie Walker Blue Label to launch a series of customised dinner menus with select restaurants across Singapore.
The Blue Vault Dinners was conceived to be more than just exquisite food paired with an exclusive whisky though. Beyond just an elevated fine dining experience, and mimicking the depth of flavours found in every Johnnie Walker Blue bottle, it is also a setting for deep conversations and the exciting exchange of ideas––where perspectives and insights can be shared freely at the table. To that end, the dinners will each explore a different theme, beginning with one focused on Singapore’s arts scene at theatre‑dining concept Madame Fan.
A Feast For The Senses
A mainstay in Singapore’s culinary landscape, Madame Fan’s raison d’être is modern Cantonese cuisine, which the restaurant serves up in its delightful, distinctive style. For its take on The Blue Vault Dinners—the first in the series, no less—head chef Pak Chee Yit sought to “showcase the essence of Cantonese cooking while offering fresh perspectives”. The smooth and sweet yet smoky notes of the Johnnie Walker Blue Label were the prefect complement to his creations, adding extra depth.
Highlights included rich, succulent pork ribs balanced out with zingy pineapple chunks and a rich reduction featuring Johnnie Walker Blue Label, as well as pan‑fried Chilean sea bass topped with yuzu supreme and paired with a dram of the whisky itself. The menu Pak developed showcased the myriad ways Cantonese food can interplay with a good Scotch while retaining the cuisine’s delicate flavours. In turn, Johnnie Walker Blue Label’s depth and complexity were seen through a new lens as an arpeggio of notes playing across the menu’s dishes.
