Tai Thong Group Malaysia

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Mon – Sun

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Thanks for the wonderful invitation, I recently went to Tai Thong for their Whisky Pairing Dinner, featuring FIFTYSIX DEGREES, a blended Scotch whisky that named after the latitude of the Scottish Highlands where this fine dram is distilled.
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Inspired by a sense of adventure, and borne out of fire, malt, water and the indomitable spirit of the Scottish Highlands, FIFTYSIX DEGREES is a smooth and rich new-age blend comprising of specially selected single malts and a single grain whisky aged in hand-picked American bourbon oak casks and finished in sherry casks.

Attractive and soft, FIFTYSIX DEGREES comes with very slight citrus top notes, a richly malty heart with some fudge, and is slightly syrupy with good balance.

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Beautifully presented, we kicked start the whisky pairing dinner with Tai Thong’s specialty appetizers, which include lobster fresh fruit salad with Italian vanilla dressing, sliced chicken with foie gras and almond, crab with roasted sesame sauce wrapped in egg roll and topped with shredded coconut and fish roe.
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Masterfully crafted by talented Tai Thong’s chef, this suckling pig was roasted till perfection with secret spice recipe to give it a twist of nice flavor compared to the normal one I had before. We were also given a refreshing sweet sourish chilled ambarella juice shooter after the suckling pig main course to wash down the greasy aftertaste. What a pleasant thought!
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With impressive creativity and culinary flair, chef prepared this Tiger Grouper dish in 2-way, grilled with caramelized onion and sautéed with XO sauce, celery and apple, offering diners an exquisite pairing with the soft and balanced FIFTYSIX DEGREES whisky that has a mature and smooth finish.
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FIFTYSIX DEGREES was fresh and creamy on the palate, it gave a nice vibrant without prickle, and has a pleasant mouth-coating fruitiness developing with time. Versatile in food pairing, the whisky continues to enhance our gastronomic enjoyment with this seafood dish that includes a braised 14-head whole abalone and sea cucumber stuffed with tuna and wanton.
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Dessert is finally artistically presented on the plate, with chilled layered dessert of black sesame, mango and fresh milk, mini pumpkin dumpling with sweet potato and cheese, and sweet corn bun sprinkled with cocoa powder.
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Presented in a sturdy angular based bottle with streamlined curves ascending to the head, FIFTYSIX DEGREES is reflecting the marriage of great tradition that rises to meet modernity and daring.

For more information on FIFTYSIX DEGREES blended Scotch whisky, do visit www.56degreeswhisky.com or their Facebook page www.facebook.com/fiftysixdegreeswhisky.

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More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010