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Some of the world’s finest single malt whiskies are created around Ireland because of their top-level local ingredients. Irish, though, is rarely the first international cuisine that comes to most minds. Chef Andrew Walsh from Cure wants to change the perception of his home’s culinary heritage and what better way to do so than pair the two?
Andrew’s opportunity comes with a collaboration between specialist single malt purveyor The Balvenie and the foremost name in quality dining advice, Michelin Guide. The chef’s newly Michelin-starred restaurant, Cure will celebrate new Irish cuisine with a special trio of pairings from 21 February to 21 April.
“The Balvenie whisky and their craftsmanship ties in perfectly with what we do at Cure because it’s Celtic, and it comes from the Highland, which is very close to the Irish waters,” he elaborates to convey the inspiration behind the partnership.
Andrew has selected Cured Salmon as the main course of the pairing. It is brushed with The Balvenie 14 Year Old The Week of Peat, cold-smoked, and then hot-smoked. That is just the first half of the preparation process; it is then glazed with molasses treacle to match the smokiness of the whiskey. A dose of heat-inducing horseradish is added before the final flourish of roe and flowers.
It is a dish that is close to Andrew’s heart, evoking childhood memories of the old country.
Those memories coalesce into those of wintry days spent with his father in his second dish, a dessert that doesn’t appear as such at first glance.
A Peat-Smoked Milk Ice Cream is placed inside deep-fried logs of charcoal dough that are meant to resemble peat itself. It is brilliantly paired with The Balvenie DoubleWood 12 Year Old, which induces the smoky aroma of the ice cream almost like a snake charmer playing a tune. The whiskey’s characteristic vanilla and cinnamon notes lift the dessert. Plating isn’t quite plating here – the dessert is presented inside a wooden box.
The culmination of Chef Andrew’s pairing comes with a tipple to celebrate his newly-acquired Michelin accolade. Star in Orbit is his original take on a whiskey sour, with the requisite lime juice and egg whites enjoying a dry shake with umeshu, honey, sage, and The Balvenie Caribbean Cask 14 Year Old. A hard shake later, there it is before you in all its galactic splendour.
“The hint of fruit and toffee notes from The Balvenie Caribbean Cask 14 Year Old provide a lingering finish to this cocktail,” Andrew explains.
These three bespoke creations will be available as part of a full menu for S$396++ with alcohol pairing (includes one dram of The Balvenie 12 Year Old DoubleWood, one dram of The Balvenie 14 Year Old Caribbean Cask, one Star in Orbit cocktail and other complementary pairings).
The Balvenie drams can be ordered a la carte if diners opt to order without the full alcohol pairing.
I was fortunate enough to be regaled to virtually the entire dinner menu by Chef Andrew.
The extravagant affair was replete with highlights but I especially remember the tenderness of the John Stone Beef, the spectacular presentation of the Potato Crisp Sandwich, and the crispy Aged Duck Ham.
Make a reservation now to get a seat at Chef Andrew’s table.
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