The Distillery Dinner Experience at Nutmeg & Clove on 23 Nov

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In collaboration with Glenfiddich, Nutmeg & Clove will be holding The Distillery Dinner Experience on 23 November 2021. It features a five-course dinner paired with whiskies and cocktails. Embark on a gastronomic adventure and indulge in popular Scottish delicacies with a Singaporean spin; specially curated by Nutmeg & Clove’s very own Head Chef Lucas Ding.

The Distillery Dinner Experience aims to celebrate the best of both worlds: whisky and food. Glenfiddich single malt whiskies are paired with Scotland-meets-Singapore dishes to elevate the flavours and showcase the exceptional drams.

Prawn & Fish Crackers, Pairing: Teh Halia Cocktail

The first course arrived shortly after a refreshing Glenfiddich 12 YO Highball welcome drink. Featuring a well-loved Singaporean snack, “Kerupuk” or Prawn & Fish Crackers, alongside a Spiced Cheese Dip paired with a Teh Halia. The crackers, brought in from Kelantan for their delightfully saltier taste, went superbly with the thick, cheese spiced dip.

The Teh Halia—made using Glenfiddich 12 YO, ginger and tea cordial, and London Essense Soda—was refreshing and sweet, making it a great pairing with the crispy, savoury crackers.

Assam Cream Stew, Pairing: Glenfiddich 12 YO

The second course featured battered Spanish Mackerel served in a creamy, spicy Assam Cream Stew. Expect a sweet coconut taste when it first hits your tongue, quickly developing into a lingering, fiery sensation. Glenfiddich 12 YO is the chosen pairing; known for its vibrant apple and pear notes, which blossoms into a nutty, sharp finish with hints of vanilla.

Singaporean Scotch Egg, Pairing: Glenfiddich 15 YO

The third course sees the Singaporean Scotch Egg with Asian Cabbage Slaw. The egg is topped with oriental seasoning and encased in minced beef designed to taste like the braised pork found in “lu rou fan” (braised pork rice bowl).

Singaporean Scotch Eggs Nutmeg and Clove

It is paired with the Glenfiddich 15 YO, made with malts from three different casks and married in a wooden vat. Tasting notes of the whisky include hints of spices i.e. ginger and cinnamon, with a sweet honey profile and chocolate undertones, which helps to cut through fat.

Organic Spring Chicken, Pairing: Hay Longan! Cocktail

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The Spatchcooked Organic Spring Chicken with Potatoes, Grilled Vegetables Salad and Cous Cous arrived as the fourth course, served atop a banana leaf. Enjoy fork-tender chicken coated with a beautiful sweet-savoury glaze paired with the Hay, Longan! A rejuvenating cocktail made with Glenfiddich 12 YO, smoked hay, longan, clarified milk and red wine float.

Poached Pear Tartlet

“Making a pear tart is a pain in the a**,” said Colin, the founder of Nutmeg & Clove. Soaked in white wine, pear liqueur and paired with toasted coconut ice-cream, we say the painstaking effort behind the Poached Pear Tartlet was certainly worthwhile.

The dessert was paired with a bolder and more robust Glenfiddich 18 YO – wonderfully rich, with lots of fruits on the nose, we love how it surprisingly complemented the sweet treat. Talk about an unlikely but perfect pairing!