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2016-08-16
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The bar was located next to Jolibee, just away from the main shopping block. It has both indoor air-con dining and outdoor alfresco dining. The outdoor area also has a small stage which is used for live music performances.Although it was a hot and humid day, it was quite cooling in the outdoor area with the many fans blowing above. Beware of the tall tables as they were not quite stable.We had some tapa, paired with The Macallan whisky to go with.SURAME IKA ($15++)Whole Japanese SquidIt was not
The bar was located next to Jolibee, just away from the main shopping block. It has both indoor air-con dining and outdoor alfresco dining. The outdoor area also has a small stage which is used for live music performances.Although it was a hot and humid day, it was quite cooling in the outdoor area with the many fans blowing above. Beware of the tall tables as they were not quite stable.
We had some tapa, paired with The Macallan whisky to go with.
SURAME IKA ($15++)Whole Japanese Squid
It was not too chewy and quite flavourful with the teriyaki sauce on top.
The dish was paired with The Macallan Fine Oak 12 Years Old whisky, which was made with American oak ex Bourbon casks, sherry seasoned European oak casks, and sherry seasoned American oak casks.
The whisky
smelt complex, with a hint of fruit and vanilla,
tasted medium, balanced with fruit, oak and spice,
finished with lingering, with dried fruits, oak and spice.
SAKE ($8++/ 2 skewers)Cooked Salmon
I was surprised that I was could not taste the too salty part that was covered with sea salt on the salmon. The whisky helped to dull the saltiness.
The dish was paired with The Macallan Double Cask 12 Years Old, which was made with 100% sherry seasoned American and European oak.
The whisky
smelt of creamy butterscotch, toffe, candied orange, vanilla custard and newly felled oak,
tasted balanced, honey sweetness, citrus & caramel,
finished with oak lingers, warm, sweet & drying
Beef ball SkewersThe meatballs were big and juicy, topped with flavourful sauce. The whisky help to cover the gamy taste from the beef.
The dish was paired with The Macallan Sherry Oak 12 Years Old, which was made with Spanish sherry oak casks.
The whisky
smelt of vanilla with a hint of ginger, dried fruits, sherry sweetness and wood smoke,
tasted deliciously smooth, rich dried fruits balanced with wood smoke and spice,
finished with sweet toffee and dried fruits, with wood smoke and spice
Tempura MakiAlthough it looked like a big chunk of rice roll, thinly covered with tempura, the flavoured sauce made the simple looking dish tasted yummy. The tempura was light and crisp. Having it with whisky, dull the strong flavoured sauce. This dish was paired with The Macallan Rare Cask whisky which cost $500 a bottle. The whisky was crafted from 16 different cask styles and left a full and warming finish.
The whisky
smelt of opulent vanilla and raisin pique, giving way to a sweet ensemble of apple, lemon and orange, balanced by a spicy quartet of root ginger, cinnamon, nutmeg, and clove,
tasted timeless, polished, and rich, with vanilla and chocolate lead the finale along with a light citrus zest,
finished full and warming.
The clearing of the dishes were quite smooth and swift.
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