17 & 18 December 2024 
Studio Restaurant 
FC Supperclub X Glenfiddich 

Alvin Lee, Timothy Tiah, Datuk Chua Sai Men, Jeffrey Lee, Chua Qi Zheng, Lee Kok Shiong, Sam Yung, and Brian Lau.

Natalie Khoo, Madeline Ng, Crystal Lee, Calvin Foo, Teo Don How, Leonard Lo, Ming Tee, Chin Pak Loong, Joe Ng, Ryan Yeoh, CW Lim, Mei, Joshua Wong, Howie Lee, Llyeton Lau.

Calvin Foo, Teo Don How, Chef Christian Recomio, and Leonard Lo.

Chin Pak Loong, Joe Ng, Bryan Lau, and Ming Tee.

Kash, Brian Lau, Chua Qi Zheng, Tan Boon Yao, Sam Yung, Lee Kok Shiong.

Leonard Lo, Dr. Aren Yong, and Brian Lau.

Christopher Chou and Crystal Lee.

Karthiik Doraisingam.

Teo Don How.

Dr. Aren Yong.

Howie Lee.

The latest edition of FC Supperclub – FirstClasse Malaysia’s exclusive dinner party that puts the spotlight on the local F&B scene – recently hosted esteemed guests and Friends of FirstClasse for an intimate Glenfiddich whisky pairing dinner.  

Held over two evenings at Studio Restaurant, the event featured a tasting of Glenfiddich’s Grand Series, paired with a specially curated menu by Chef Christian Recomio. This inimitable collaboration paid homage to Scottish heritage through carefully selected ingredients and dishes, complementing the three unique Glenfiddich whiskies on the menu.  

Among the distinguished Friends of FirstClasse in attendance include Vice Chairman of CMY Capital Sdn Bhd Datuk Chua Sai Men, Executive Director of Grand Imperial Group Joshua Wong, Chief Financial Officer of Lotus Group Karthiik Doraisingam, and Director of Hospitality  at M Resort Hotel Teo Don How, to name a few. 

To kickstart the evening, Madeline Ng, Glenfiddich Brand Ambassador for Malaysia, led guests through a tasting of the Glenfiddich 21 Year Old Gran Reserva. This remarkable whisky is aged for 21 years in European and American Oak casks before a final flourish in Caribbean Rum casks. On the nose, the whisky presented aromas of toffee, figs, and banana, complemented by hints of oak, ginger, molasses, and leather. Each sip thereafter rewarded the palate with notes of buttered rum, zesty lime, ginger, and spices.  

After a customary Scottish toast of “slainte mhath”, dinner commenced with a trio of bite-sized morsels. First up was Chef Recomio’s version of a Tattie Scone, a traditional Scottish dish made of potatoes, here complemented with mull cheddar custard. Next to it was a Haggis Pancake, the national dish of Scotland, filled with pickled trompette mushrooms. Rounding off the trifecta is a Mince Toastie made with Aberdeen Angus beef, deliciously balanced by the Gran Reserva’s exotic notes.  

Guests giving a round of applause in response to a speech from FirstClasse Malaysia's Managing Director Leonard Lo.

Guests mingling with a glass of Glenfiddich in hand before the dinner.

Guests were led on a tasting session of the Glenfiddich Grand Series.

Chef Christian Recomio presenting his dishes to guests during the dinner.

The Glenfiddich Gran Reserva and Grand Cru.

Tattie Scone with mull cheddar custard.

Aberdeen Angus Mince Toastie (left) and Haggis Pancake.

Maitake mushrooms, served with Jerusalem artichokes and hazelnuts.

Roast chicken, served with Glenfiddich whisky and peppercorn sauce.

Raspberry sorbet, honey, whisky jelly, and Scottish oats.

Leading the next course was the exquisite Glenfiddich 23 Year Old Grand Cru. Aged for 23 years in American and European oak casks before it is finished in rare French Cuvee casks, this whisky offers notes of creamy vanilla, brioche, pear sorbet, and white grapes, with aromas of freshly-baked bread, apple blossom, and lemons.  

To complement the Grand Cru, Chef Recomio presented his signature bread course featuring creme fraiche rolls, served alongside crispy potatoes and whisky jus gras. These soft, fluffy rolls were perfect for soaking up the flavourful jus, while enhancing the whisky’s rich layers of vanilla and sweet brioche.  

The fifth course consisted of maitake mushrooms, Jerusalem artichokes, and hazelnuts – offering a nice textural play on the palate. For the main course, guests were treated to another Scottish signature dish of roast chicken, elevated with Glenfiddich whisky and peppercorn sauce.  

Accompanying the third and final tasting of the Glenfiddich 26 Year Old Grande Couronne was a harmonious blend of raspberry sorbet, honey, whisky jelly, and Scottish oats. Thanks to an extended finish in rare French cognac casks, the extraordinary whisky has lavish layers of sweetened oak and velvety aromas of café crème, brown sugar, and soft spice. Its flavours paired note for note with the equally decadent dessert, ending the evening on a high.  

Aside from the aforementioned three labels, guests also had a preview of the limited-edition Glenfiddich 31 Year Old Grand Chateau. Recently launched in Malaysia, this latest addition to the Grand Series marks the first release by the distillery to use red wine casks from the Bordeaux region, in which the liquid is finished for an extended period of nine years after it is matured in American oak casks. The resulting whisky offers indulgent and rich, caramelised cherry and apple notes intertwined with warming spice and toasted oak.  

While Friends of FirstClasse enjoyed a private tasting and pairing at FC Supperclub, those interested to learn more about the Glenfiddich Grand Series can visit the brand’s website or purchase a bottle from your nearest premium whisky retailer.  

Check out our previous FC Supperclub events here.