Award-winning whisky Highland Park once again collaborates with acclaimed chef Silas Li from Hong Kong Cuisine 1983.
Available from 16-30 June 2024, and celebrating the launch of Highland Park’s Vintage 1990 Release, chef Li’s exquisite eight-course menu (HK$3,000 per person and limited to only 20 lucky souls), pairs innovative Chinese dishes with the distillery’s drams – there’s also an option to add on the Highland Park Vintage 1990. Reservations must be made at least two days in advance.
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Embracing the theme “Different by Nature,” this special collaboration highlights the natural creativity and unique character that define both Highland Park and chef Li’s culinary approach. Building on the success of their previous launch of Highland Park’s exclusive 54 Year Old, this new menu embraces an East meets West approach in celebrating the launch of the Vintage 1990 Release.
Each dish is meticulously crafted to incorporate a range of Highland Park whiskies, from 12 to 30 years old. The infusion of whisky into each dish is a delicate and challenging process due to whisky’s strong character. However, when done with precision, it enhances the natural flavours of the ingredients, creating a harmonious balance that not only complements the ingredients but also showcases the distinct nuances of each whisky, making every bite a celebration of these exceptional whiskies.
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Highland Park’s brand DNA is deeply rooted in its Orkney origins, where nature’s powerful presence inspires unique expressions of creativity. This collaboration with chef Li perfectly embodies this spirit. His menu focuses on nature’s bounty, using ingredients such as mushrooms, vegetables, and roots to complement the whisky’s flavours. This theme is inspired by the natural elements that characterise Highland Park’s whiskies, particularly the peat smoke which adds a robust and grounding flavour profile.
For example, dishes like baked whelk and minced pork with Matsutake mushroom; zucchini flower stuffed with roasted duck glutinous rice; and the Wagyu beef cheek foie gras Wellington with whisky chanterelles and Mushroom Sauce highlight this theme. Additional menu highlights include the milk poached egg with runny whisky morel sauce and carrot purée; and sautéed Italian morel mushroom stuffed with prawn mousse; as well as the steamed fish maw stuffed with scallop mousse, served with Japanese sea urchin, whisky Sichuan spicy sauce and drops of lotus seed purée. These dishes, among others, reflect the innovative fusion of East and West, making this a dining experience that is both familiar and unexpected.
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The Highland Park Vintage 1990 Release is a masterpiece, embodying over three decades of meticulous maturation. This beautifully aged whisky, created by Master Whisky Maker Gordon Motion, is the result of a careful selection from an original 34 ex-bourbon casks laid down in 1990. Only five exceptional casks were chosen – three European oak hogsheads, one American oak hogshead, and one refill hogshead – each contributing to the whisky’s unique and complex flavour profile.
Limited to just 1,221 bottles, the Vintage 1990 Release offers an exclusive opportunity for collectors and connoisseurs alike.
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