Chinese New Year and The Macallan Dining Experience
On February 8th, millions of Chinese around the world will be celebrating the Year of the Monkey. It’s huge celebrations with family and friends for 15 days.Â In China, Scotch is becoming a status symbolÂ among the affluent.Â The Macallan produced the world’s finest single malt scotch and matured only in oak sherry casks fromÂ Spain.Â TheÂ Macallan heritage, craftsmanship and luxury appeal to Chinese consumers.Â In 2013, Sothebyâ€™s sold a bottle of The Macallan M 6 litre Imperiale in HongÂ Kong to an Asian private collector for a record-breaking $628,205.00 CAD.
I was invited to anÂ exclusive Chinese New Year inspired dinnerÂ paired with The Macallan 1824 Series premium single malt scotch at Kirin Restaurant. Don Volway,Â The Macallan Canadian Brand Ambassador, walk us through the history ofÂ The Macallan and guided us with the pairing. Dan has more than 20 years experience as Sommelier and instructor with theÂ Canadian AssociationÂ of Professional Sommeliers at Niagara and George Brown College.
The first course was Kirin Special Platter with Roasted Pork and Jelly Fish paired with The Macallan Firecracker Cocktail.
The Macallan Firecracker Cocktail recipe:
– 1.5 oz The Macallan Gold
– 3 Tangerine Wedges (or 0.25oz Fresh Tangerine Juice)
– 2 Dash Rhubarb Bitters
– 2 oz Ginger Beer to top
Muddle tangerine wedges with bitters. Add The Macallan Gold and fill with ginger beer. Shake and double strain into a martini glass. Garnish with a tangerine zest twist.
The second course was Shumai withÂ Black Moss,Â traditional ChineseÂ porkÂ dumplings.
The third course was Braised Whole Dried Scallop and Oyster with Garlic & Black Moss.
The Macallan Goldâ€™s citrus flavours and florals highlight paired perfectly with the seafood. The soft oak tones mirror the earthiness of the black moss. And the zest of the ginger complement the subtle saline of the oyster and scallop.Â
The fourth course was Geoduck, Prawn and Chicken SautÃ©ed with Pine Mushroom.
The fifthÂ course was Birdâ€™s Nest Soup with Fish Maw and Chinese Ham.
The sixth course was Roasted Squab paired with The Macallan Amber.
The Macallan Amber ginger and fruit flavours balanced well with the slight game flavour of theÂ Roasted Squab. The light, dry finish of The MacallanÂ Amber does not overwhelm the palate.
The seventh course was Braised Whole Canned Abalone with Chinese Mushroom and Goose Web.
The eighth course was Live Lobster in ConsommÃ© with Light Ginger and Green Onion paired with The Macallan Sienna.
The Macallan Sienna’s creamy vanilla pair divinely with the savoury flavour of the lobster. While the orange and apple aromas balanced well with the green onions and nutmeg and ginger added a hint of spice to the palate.
The ninth course was Steamed Live Rock Cod.
The tenth course was Special Fried Rice Wrapped in Lotus Leaf.
The last tasting was the exclusive The Macallan Rare Cask, highest end marques from The Macallan 1824 series.Â Macallan Master Blender Bob Dalgarno hand picked the sherryÂ barrels that go into Rare Cask. Only 1% of the scotch produced are selected to be a Rare Cask. The scotch has natural, deep ruby red colour. It has a soft notes of vanilla, raisin and chocolate and balanced with aÂ spicy ginger, cinnamon, nutmeg and clove. The finish is full, warming and woody.
We ended our savoury pairingÂ withÂ Kirin Special Sweetened Soup, Taro Cake and Almond Cookies.
ThanksÂ The Macallan for the wonderful Chinese New Year inspired dining experience.