Me@OUE, Singapore’s only restaurant serving up Japanese, French and Chinese cuisines, has unveiled its festive menu – a seven-courses paired with Macallan whisky, one of the most sought-after single malt whisky’s in the world.
From 20th of November until 31st of December, diners can tuck into the $158++ per person menu without the whisky or for just an additional $68++ seven flights of Macallan whisky will be poured.
With each sip, Chef Sam explored the most harmonious selection of ingredients and cooking techniques from his three kitchens to perfect the pairing.
HÉLIE FARM SAINT VAAST OYSTER
The Saint-Vaast la Hougue oyster basin, the oldest in Normandy, located in the east coast of the Cotentin is delicately poached for less than a minute. The kitchen in house
hay-smoked French eel and the tang from the salty sea-grapes completes the dish. According to the Chef, given the medley of textures and the combination of
smokiness from the hay, the tang from the seafood, pairing it with the Macallan 12 Fine Oak was natural. The complex aromas of heather honey with a hint of fruit, balanced on
the palate adds to accentuate the flavours from this elegant Oyster starter.
SOUTH AFRICAN SPINY LOBSTER
A Lobster, salted egg yolk, pumpkin, Jamón Ibérico crisp combination – pretty much sums up the dish! Bursting with rich flavours, this is a substantial dish with a patchwork of colours and flavours. The sweet succulent meat from the prized lobster complete with the assortment of ingredients is a epicurean adventure on a plate.
The Macallan 12 Sherry Oak, described by F Paul Pacult, the renowned international whisky writer, in his book Kindred Spirits as ‘simply the best 12 Year Old single
malt around’, is the recommended pairing.
ALASKAN BLACK COD
This next course is visually stunning the moment it is placed in front of the diner. The Saffron Crustacean Jus, brewed for hours to achieve the aromatic flavours, is poured right before the diner digs in. Little Neck Clam goes beautifully with the festive must, the pancetta Brussel Sprouts.
A dram of The Macallan 12 Double Cask matured in a combination of American and
European Sherry Oak is sublime with the cod. The creamy butterscotch with a hint of toffee apple, wood spices and citrus brings the delicate flavour profile of the dish.
KUMAMOTO A4 WAGYU BEEF
Me@OUE is, today, the only stand-alone restaurant that has the privilege of treating its
diners to the caviar of meat – Kumamoto beef, from the picturesque island of Kyushu.
With the crunch of the grilled mini Gem Romaine, sweetness from the corn and the delicate yet rich flavours from the Uni, this is an exceptional main.
The Chef recommends the beef to be ordered medium as it pairs exquisitely with one the finest from the Macallan Fine Oak Range, The Macallan 15 Fine Oak. The hint of cinnamon and rose is quite subtle on the nose and the medium body makes this a sensational pairing.
OREGON BLUE CHEESE CRÈME BRÛLÉE
Perhaps no better way to end the evening then with this striking dessert. Striking in how it is presented but the superb and surprising ingredients that shouldn’t work well together but it does! The sharpness of the blue cheese whipped almost to the consistency of Chantilly cream, is topped with the wild lingonberry plucked from the bushes of Norway – adding the tart sweetness that perfects the dish and at the same time adds a festive flavour.
This outstanding dessert is recommended with The Macallan Rare Cask. Crafted to
showcase the complexity and depth, the Rare Cask is drawn from 16 different types,
identified by the Master Whisky Maker. The finish is full, warming and woody – an impeccable and satisfying end to a festive meal!
The seven-course menu with the Amuse Bouche and Petit Fours is priced at $158++.
Add $68++ with Whisky Pairing (3cl flights) and wine pairing option is also available at
$78++. Reservations are now open and can be made at http://me-oue.com