On the evening of February 29, 2024, our elegant Berlayer Room at Keppel Club played host to an exquisite whisky pairing dinner featuring one of world’s most established whisky brand – The Macallan. Berlayer Room exuded splendour as the dining tables were meticulously decorated to welcome the 30 guests.

A glimpse into Macallan Distillery
Established in the heart of Speyside, Scotland, Macallan Distillery was founded by Alexander Reid, a barley farmer and teacher. Boasting a rich heritage dating back to 1824, with a 200-year history, it is no wonder that the distillery is a leading and one of the largest single malt whisky manufacturers in the world today.

The Culinary Delights
The night’s menu was curated by Executive Chef Raymond Heng and Executive Sous Chef Javier Lim, to pair with the Scottish whisky.  As Macallan’s Brand Specialist Joshua Ting, put it, “pairing is about the synergy between the whisky and the food, and how the whisky complements and elevates the taste of the food.”

The evening commenced with a delightful prelude – The Macallan Double Cask 12 Highball – setting the stage for an evening of exceptional gastronomic experiences.

The cold appetiser, Salmon Capaccio, was artfully paired with the Macallan 12 years Double Cask, to achieve a delicate balance of flavours through yuzu kosho, carrot puree and a vibrant mixed cress salad. For hot appetiser, the indulgent Foie Gras, harmoniously paired with the Macallan 15 years Double Cask, and married the richness of the dish with the intricate notes of the whisky.

This was followed by the robust flavours of the Braised Beef Short Rib, intertwined with the sophisticated depth of the Macallan 18 years Double Cask which elevated the dining experience to new heights.

The grand finale featured the delectable Pate Tiramisu, complemented by the Macallan Rare Cask, crafting a sweet and savoury harmony that lingered on the palates of the participants.