STYLE EDIT: Why Michelin-starred chefs are pairing Scotch whisky with Asian food – as Johnnie Walker’s daring restaurant collaborations prove
Dark spirits might be better associated with an after-dinner tipple, but chefs like Hong Kong’s Adam Wong are proving single malt whiskys can make the perfect pairing for richer menus from East and West alike
When we think about alcohol pairings for Asian cuisine, we might intuitively reach for a glass of rice wine, sake or generally lighter liquors. Japanese whisky has also been historically entrenched in the main meal, but these whiskies are usually lighter than their Western counterparts, or diluted with soda water and ice as what’s known as a highball.
Curiously, in more recent years, the dining landscape has seen a rise in Scotch whisky, sherry and cognac pairings, to name a few. These deep, dark and handsome spirits aren’t just after-dinner drinks any more; instead, their fuller, more robust flavours can go head-to-heady with more complex dishes or taste profiles. If you’ve ever had a briny oyster with a deep, peaty Scotch, then I’m probably preaching to the choir.
In Hong Kong, Johnnie Walker Blue Label has paired off with many of the city’s Michelin-starred menus. The blended Scotch whisky apparently pairs well with both Western and Chinese cuisine, as evidenced by the extensive list of chefs that have incorporated the top-end Blue Label into their diverse tasting menus. According to Johnnie Walker, the reason stems from the fact that only one in 10,000 casks in their reserves (which total over 10 million maturing Scotch whiskies) have the richness and character to create a bottle of Johnnie Walker Blue Label.
For those of us that haven’t had the pleasure of sampling the spirit, the Blue Label whisky, best served neat, offers rich layers of fruit and spice, as well as the distinct malt flavour of the Johnnie Walker palate.
For the Mid-Autumn Festival last year, the three Michelin-starred Forum Restaurant paired their signature South African abalone in suprême sauce and Iberico ham mooncakes with a bottle of Johnnie Walker Blue Label. Executive chef Adam Wong, during a demonstration of the abalone dish, showed how well the spirit’s malty notes paired with the dried abalone by adding a few drops directly into the braising liquid.
If you are planning on staying home for a few dinners these days, a strong cheese, bitter chocolate or tart fruits will never go amiss with the peaty Scotch. But Asian dishes with rich, complex sauces might be a fantastic avenue for exploration, too.
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