The latest private dining hotspot in Singapore – but it’s fully booked until January
No thanks – or mayhap thanks? – to the pandemic, intimate social gatherings have get very much part of the collective experience in Singapore and around the world. Something that the very essence of individual dining lends itself perfectly to.
So maybe it'due south not that foreign that an offering similar The Macallan's Private Dining Experience has witnessed a steady stream of bookings since seats went on sale on Sep 29. So much and then that the Experiences are sold out until January (bookings for Jan will be available in early on Dec).
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The dinners take place twice or thrice a week (depending on demand), with a maximum capacity of 10 (2 groups of v, and no intermingling permitted between the groups – you know the drill).
To proceed things interesting, the menu changes each month, rotating between yi by Jereme Leung (November), Butcher'south Block (Dec) and La Dame de Pic (January) before the cycle starts over.
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With the whisky pairings, diners can choose from 2 options: Either the quartet comprising iii expressions from The Macallan's Double Cask range, plus the recently-released Edition No. half dozen; or the more exclusive Infrequent Single Cask Evening, where three rare bottlings are showcased. Currently, the Exceptional Single Casks are the 2018/ESB-6513/05; the 2018/ASP-21156/07; and the 2018/ESB-9064/03.
"Those are the dinners that are flying off the shelves," said Randall Tan, The Macallan make ambassador, referring to the latter. "The bottlings are very limited and difficult to come by." That said, diners ought to check in with The Macallan to confirm the option.
Only who have been eagerly snapping up the private dinners?
"When y'all expect at the profile of the people coming in, at that place's a good mix of onetime and new (customers)," Tan explained. "We have a expert mix of entrepreneurs, businessmen, bankers… You get people from all walks of life. Men. Women. A lot of the ladies are coming in, wanting to learn more about the whiskies, the brand. It'south no longer a man's drinkable. There are [women] who tag forth with their partners, and and then at that place are groups of girlfriends."
Having been a brand ambassador for only over a year (he has spent five years with The Macallan'south distributor, Edrington), Tan has witnessed a shift in consumer behaviour. "It's not so much well-nigh the men coming in trying to prove a betoken or show that they know so much. It's more about them learning, wanting to find out. Of course, they also want to see what bottlings they can get their hands on!"
A select group of media was invited to a five-course private dinner in early November. We were fortunate plenty to exist privy to January'due south carte, which happens to exist the new carte du jour at La Dame de Pic. This bill of fare opens with Body of water Urchin from Hokkaido before segueing into Berlingots, Monkfish from Brittany and Saga Wagyu Beefiness, endmost with Alpaca Chocolate.
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The evening was "hosted" by Tan and Alvin Tan, Edrington's head of marketing Ocean-PAC, and kicked off with an introduction to the iv whiskies we'd be enjoying: The Double Cask 12 Years Old, the Double Cask 15 Years Former, the Double Cask 18 Years Former, and the Edition No. 6. The latter three are new expressions this twelvemonth, while the 12 Years Old has been effectually since 2016.
These were presented equally a single flight, rather than being served grade-by-course as might exist the case in a vino-pairing dinner.
We were told that the Edition No. 6, for case, would go well with the first course, Ocean Urchin from Hokkaido. This is because the expression takes inspiration from the River Spey, which flows through The Macallan Estate. Every bit Tan described it, "You take a sea cakewalk coming through, near like a salty, briny note on the olfactory organ equally well every bit on the palate."
Throughout the dinner (between courses), both Tans swooped in and out of the room to deliver such nuggets of data while bantering with the five of us. Their warmth and fraternal nature made for a very convivial atmosphere; nosotros felt very much at domicile. Service was then smooth and discreet as to be nearly unnoticeable: You knew you were well taken care of.
Thanks to chef Anne-Sophie Pic's penchant for spices, there were moments when dish and dram played off each other beautifully. This was evident in the tertiary and quaternary courses, especially. The Monkfish's goop of saffron, Kabosu citrus and lemongrass was a perfect partner to the 15 Twelvemonth Old with its hints of ginger, tropical fruits, cinnamon and nutmeg.
Likewise, the 18 Year Old'due south complex profile of stale fruits, cinnamon, cloves, nutmeg, orange and chocolate found its culinary counterpart in the Saga Wagyu Beef and its condiment, equanimous of watercress infused with bergamot and ginger flower. But and then, you could argue, wagyu and whisky generally make good bedfellows anyway.
Tan waxed lyrical over this expression: "This is very elegant, classic, reminiscent of a sherry-seasoned whisky. Very subtle, very welcoming, with rich flavours. It has a toffee or caramel-like sweetness to information technology. I liken it to a lady walking down the red carpet in a cute gown – very smooth and silky."
While the carte is fixed, Tan bodacious that the restaurants will do their best to accommodate dietary requirements. And for those wondering if other restaurants will be featured in future, Tan explained that The Macallan volition explore that idea further downward the route. In the concurrently, it is fastest fingers first for those looking to secure a booking.
Reservations for The Macallan's Private Dining Feel can be fabricated here
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Source: https://cnalifestyle.channelnewsasia.com/experiences/the-macallan-private-dining-singapore-raffles-hotel-247041
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