This October, several wine and dine establishments have teamed up to create decadent dual- (and even, triple-) minded menus to tuck into. Here are some of the best limited-time drink-pairing menus and restaurant collaborations happening this month.
The Macallan X Wolfgang’s Steakhouse
High-quality steak with premium whiskies? Sign us up! The Macallan will be hosting a decadent dining and drinks experience at Wolfgang’s Steakhouse. The restaurant boasts its own whisky lounge too — think warm lighting, deep leather seating, and mirrored cabinets displaying a curated whisky collection. But for three nights in October, The Macallan will be put on the spotlight, sharing a table and lending its toast-worthy taste to hearty dishes. Look forward to a glass of spicy The Macallan Rare Cask paired with the steakhouse’s signature USDA Prime 28 days aged New York Sirloin as mains, and finish the four-course meal with The Macallan’s limited-edition fourth release in its Edition Series. The zesty and vibrant single malt can be enjoyed with either tiramisu or a slice of New York cheesecake.
Above And Beyond At Skirt, W Singapore
Skirt at W Singapore – Sentosa Cove is another trailblazing steakhouse raising the steaks in a limited-time-only curated four-course dinner called Above and Beyond, which comes paired with some of the best New World wines out there, personally picked by restaurant manager Claire Carrascosa. To start, the French Wine Association-certified sommelier pairs the Cloudy Bay Te Koko 2014, an ambitious style of New Zealand Sauvignon Blanc made through wild fermentation using old French oak, with sweet pan-seared Foley’s scallops, served with fondant potato, radish and crispy leek, all swimming in some bacon kombu dashi. Meanwhile, the main course comprises a melt-in-your-mouth A5 Miyazaki Rib Cap, which goes well with the black garlic puree accompaniment and a glass of the lavish Ao Yun 2014 vintage from the LVHM-owned China winery.
Le Binchotan X Birds Of A Feather X Ding Dong
October 17 and 31
A threesome in the kitchen. Okay, they don’t exactly share a kitchen for this special six-hands event as they’d prefer to cook at where they are most comfortable at; but Jeremmy Chiam of Le Binchotan, Eugene See of Birds of A Feather, and Miller Mai of Ding Dong do meet along Gemmill Lane during their breaks for some sugar, spice, and everything vice. Thus, the Backstreet Bengs were born. Each of the three chefs will present two songs, we mean, courses — one includes his restaurant’s signature item and another, a special item inspired by Amoy and Chinatown itself. So for two nights, diners can restaurant-hop on a mini culinary journey to indulge in dishes such as chef Chiam’s event-exclusive dish, a toothsome congee of Akitakomachi rice topped with uni paste, charcoal youtiao, sakura ebi and rice paper crumbs, and chef See’s spicy and rainbow take on the local chwee kueh. Chef Mai’s scallops-skin chee cheong fun is also a noteworthy creation.
Maggie Joan’s X Pierre Amadieu
For one night only, Maggie Joan’s is hosting a five-course, wine-pairing dinner with Pierre Amadieu, the multi-generational family-run domaine established in 1929 in Rhone Valley, France. The Wednesday wonder starts with some hamachi crudo, with almonds, salmon roe and edamame paired with the Pierre Amadieu “Roulepierre” Cotes du Rhone Blanc 2016. There’s also barramundi on the menu, which will go with the Pierre Amadieu “Les Capelets” Saint Joseph OAC 2015, while the sirloin steak see the rich and intense Pierre Amadieu Domaine Grande Romane Gigondas VV Rouge 2012 as its bedfellow.
Porta X Malagos Chocolate
In collaboration with award-winning Philippines-based premium chocolate, Malagos, chef Alex Phan and his team at Porta, Park Hotel Clarke Quay, have crafted a cacao-centric menu. If you are a chocolate lover, this will bring you to cloud nine. There’s milk fish doused in 85 percent dark chocolate. There’s foie gras with 65 percent dark chocolate. Heck, there’s even braised beef cheek with 72 percent dark chocolate. These uncharacteristic meat-chocolate pairings are truly a testament to chef Phan’s forte with modern European culinary techniques in producing bold new flavours. Make sure to pair each gastronomical dish with a glass of wine too. Well, there’s nothing more to say but: Bonbon appétit!