Hong Kong’s Henry Grill has teamed up with Kinahan’s Irish Whiskey to create a special three-course pairing menu available until the end of December.
There are few things better than good Irish whiskey. However, one of those things would certainly be the ability to pair said Celtic firewater with world-class fare. Fortunately, a new collaboration between American steakhouse Henry and Kinahan’s Irish Whisky has made such a pairing a lunchtime reality.
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Available on Wednesdays, the new three-course pairing menu (HK$1,100++ per person) not only combines the time-honoured steakhouse classics of chef de cuisine Nathan Green but also celebrates the launch of Kinahan’s Kasc Project, the world’s only hybrid cask whiskey. Essentially, Kinahan’s, dubbed the pioneers of Irish whiskey (they’ve been at it since 1779) and no stranger to the magic that happens when you age spirit in wood barrels, has crafted its own casks, each constructed from a mix of five wood types, including unusual oak varieties, that promise to create aged whiskeys like no other.
Launching exclusively at Henry, the new Kinahan’s Hybrid Cask Whiskey features red plum, pear, red apple, and warm caramel spice on the nose, followed by touches of vanilla, charred oak, ripe mango, and lingering hints of raisin and fig on the palate – which sounds pretty bloody nice.
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The new three-course pairing menu begins with salmon rillettes with cucumber dill and chicory; Burrata with hazelnut pesto, pickled mushrooms, and drizzles of aged Balsamic vinegar; and steak tartare with Chef Nate’s signature cold-smoked and hand-cut beef, egg yolk purée, and rustic toast. The Kinahan’s pairing cocktail of choice is Kinahan’s Whiskey Sour, created with Kinahan’s Hybrid Cask Whiskey, egg whites, bitters, and orange.
The main courses include a medley of bone-in USDA Prime Holstein ribeye from Brandt Ranch in California, Seven Pepper Beef Brisket, Snake River Farm BBQ Pork Belly, house bacon, and Andouille sausage. These are accompanied by hearty Southern sides of mashed potatoes with burnt ends gravy, collard greens with pot liquor and Benton’s country ham, Shiitake mushrooms with smoked soy sauce, and charred corn with Parmesan and harissa. The mains and sides are paired with glasses of Kinahan’s Hybrid Cask Whiskey and Kinahan’s Original Whiskey, served neat.
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Dessert showcases Henry’s crowd-pleasing chocolate fondant with pretzel milk ice cream, and cheesecake with roast figs and pistachio, washed down with a warm and heady Irish Coffee made with Kinahan’s Whiskey, Kahlua, and whipped cream.
It’s a match made in culinary heaven.
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