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Exquisitely ‘malt’ed
Alex Robertson was in the city on Monday for a food and alcohol pairing session at the Oriental Bar and Kitchen in Park Hyatt, Banjara Hills. At the session, Alex took his select guests through the four different courses of Asian cuisine along with the Glenlivet. He was on the sixth leg of the ‘Seven Day Seven Cities’ tour of Glenlivet. This tour marked the welcoming of the Glenlivet 21 Years.
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Alex Robertson was in the city on Monday for a food and alcohol pairing session at the Oriental Bar and Kitchen in Park Hyatt, Banjara Hills. At the session, Alex took his select guests through the four different courses of Asian cuisine along with the Glenlivet. He was on the sixth leg of the ‘Seven Day Seven Cities’ tour of Glenlivet. This tour marked the welcoming of the Glenlivet 21 Years.
The tasting started with a serving of the appetisers with a glass of Glenlivet 12 on the rocks. The entrées had Hong Kong Crispy Prawn with mixed fruit salad as a base. While the combination didn’t sound appealing at first, its taste ignited a burst of different flavours.
Following this, we were served roasted duck with crispy fried noodles and chilly sauce. The sauce, wrapped around the slices of duck, came together like they were meant to be. The crispy spinach with almond flakes was a side snack for the vegetarian pallet along with the Kung Pao potatoes. The potatoes were a hit among the vegetarians. The Glenlivet 12 years served along with this was smooth on the throat and stomach.
The event moved on to a scallop with Chicken Superior thick soup. It had a whole lot of flavours that had come together leaving a pleasant after taste. Glenlivet 15 years was served on the rocks along with the dish. This was Alexe’s favourite scotch which was a little stronger than the 12. This prepared the stomach for the main course that was served after.
For the main course we were served honey roasted chicken on a base of blanched broccoli and topped with hoisin sauce. This was served beside Chinese lotus fried rice. The chicken was served with its skin that had most of the flavour. After this we were served the Glenlivet 18 years. According to Alex this was served after the main course because the body is hydrated enough for the stomach to take in the scotch which balances the level of alcohol in the body with the amount of food.
At the end of the tasting we were served glutinous balls stuffed with red bean paste in ginger syrup. It came with an aroma similar to ginger tea and gave the perfect base for the rice balls stuffed with red bean paste. This was ideal dessert to end the tasting session.
By:Johnson D’Souza
