Me@OUE, a Japanese, French and Chinese open-concept kitchen restaurant, offers a Macallan whisky-pairing menu this festive season.
Their seven-course festive menu ($158 without whisky pairing; plus $68 for whisky pairing; plus $78 for wine pairing) begins with amuse bouche followed by five courses and petit fours.
The starter is a lightly poached Saint-Vaast la Hougue oyster from Normandy, perched beautifully on a bed of hay. The oyster comes topped with green pearls of sea grapes in an engulfing haysmoked French eel espuma. This combination goes well with the Macallan 12-year old Fine Oak, with its fruity, honeyed aromas and hints of oak and spice. Next comes the South African spiny lobster, breaded and deep-fried, then paired with salted egg yolk and pumpkin sauce and topped with crisps of aged Jamon Iberico. Its umami flavours contrast well with the sweet and spicy notes of the Macallan 12-year-old Sherry Oak.
An ethereal Alaskan black cod follows, accompanied by little neck clams, pancetta brussels sprouts and a saffron crustacean jus. The whisky to go along is the Macallan Double Cask 12-year-old, matured in American and Spanish sherry oak. Its woody, spicy, citrusy notes are a good match for the bold flavours of the pancetta.
But the highlight on this menu is no doubt Kumamoto A4 wagyu beef from Kumamoto prefecture, Kyushu served with grilled mini gem romaine, sweet corn and an uni emulsion. This dish is considered one of Me@OUE’s specialties, as it has a direct line to the grass-fed, free-roaming cattle from the prefecture. The Macallan 15-year-old Fine Oak whisky it is paired with is aged in sherry and bourbon seasoned oak casks. Light and delicate, with scents of cinnamon and rose and chocolate, orange and raisin notes on the palate, it is a good complement to the sweetness of the Kumamoto beef.
At dessert, an Oregon blue cheese crème brulee, served with lingon berries, vanilla ice cream makes quite an entrance with its striking festive colours, myriad textures, and balance of sweet and tart. It is paired with the Macallan Rare Cask, which is made up of whiskies drawn by the Master Whisky Maker from 16 different sherry casks. Velvety smooth and woody, it balances out the strong flavours of the blue cheese.
The Rooftop Level, 50 Collyer Quay, OUE Bayfront. Tel: 6634 4555
This was first published in Wine & Dine’s December 2017 issue – The Festive Issue, ‘Restaurants’