Last October when it first opened at the Raffles Arcade, it was its barrel room, gallery and Sensory Cinema — replete with 6D cinematic experience that weaves IRL drams of whisky into the narrative — that helped quell pangs of wanderlust for the Scottish Highlands.
Next, it was the series of private dining experiences in collaboration with top culinary destinations the likes of La Dame de Pic, 藝 yì by Jereme Leung and Butcher’s Block that truly hit home how remarkably well whisky pairs with most cuisines. Even Chef Kenjiro “Hatch” Hashida, who had a guest turn in February and March, would agree.
This week, the whisky-maker announced that its spiritual home in the island-city has joined hands with not one, but three award-winning restaurants at Raffles Hotel Singapore — 藝 yì by Jereme Leung, Tiffin Room, and Butcher’s Block — to create an exclusive time limited menu for a unique gastronomic experience that reflects cosmopolitan London’s repute of being a melting pot of diverse cultures.
Delight in a six-hands dining experience that journeys through the provinces of China before exploring North India and onward into the world of barbeque-forward specialties, while enjoying an impeccable pairing of specially selected The Macallan whiskies. The experience will have diners feeling like they’d just hopped a plane to multicultural London.
The distinctive gastronomic experience is priced at S$5,210.80 nett and is available on 8, 9, 15 and 16 May 2021. It includes two seats and a bottle of the whisky-maker’s latest limited-edition release — Distil Your World: The London Edition.
It is this very bottling that inspired the creation of this latest dining concept.
Part of the Distil Your World series, a collaboration between The Macallan whisky maker Steven Bremner and the inimitable Roca brothers, owners of El Celler de Can Roca in Spain, Distil Your World: The London Edition captures the unique essence, aromas and flavours of the city in an exceptional single malt.
“The places we visited, the people we met, all that now takes shape in this whisky,” Josep Roca explained at the time of its launch late last year. Matured in first fill European oak Oloroso seasoned casks, it shines with nuances of orange caramel, curry spice and Earl Grey tea — notes rare to find in The Macallan single malts.
It is a continuation of this sensorial adventure that the chefs of 藝 yì by Jereme Leung, Tiffin Room and Butcher’s Block have come together to explore.
Book now. It’s the trip to London, we’re all still longing to make.
For more information on The Macallan at Raffles Hotel Singapore, click here.
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