Highland Park has a long history of producing flawless single malt Scotch whiskies thanks to a team of experts in Orkney, Scotland. For this exclusive collaboration with Barkar, the spotlight shines on Highland Park’s 12-, 15-, and 18-year-olds for the expertly planned gastronomic experience. This partnership allows whisky and culinary connoisseurs to engage in a sensory experience where each bite and drink symbolises Highland Park’s unwavering dedication to quality and craftsmanship.
The 12-, 15-, and 18-year-old whiskies were carefully chosen by the experts at Highland Park to skillfully match Barkar’s limited-time menu. Its dishes are made with authentic local flavours like sambal, belacan, and gula Nipah.
At the lunch, the first few dishes were paired with Highland Park’s 12-Year-Old whisky, which has a zesty and mild spiciness at the opening with a subtle smokiness, and is aged in sherry-seasoned oak for a smooth character. The whisky was first paired with the foie gras samosa which has a buttery, soft texture, leading to a smoky, creamy palate that’s sensational. Also, the zesty aroma of the 12-Year-Old flows well with the grilled tree-ripened strawberry, and of course, enhances the flavour of the smoked century egg with creamy yolk, and caviar.
Next came three different types of smoked fishes – kingfish, salmon, and tuna – with two kinds of dressing. The local soy sauce with garlic dressing goes well with all three fishes, and the sambal belacan dressing, which is slightly spicy, goes well with the tuna. However, the heat was minimal for the second sauce and didn’t overpower the intense belacan aroma. Meanwhile, the flavours of the fish and both sauces were further enhanced by the smoky notes of the 12-Year-Old, creating an intense, slightly zesty flavour in the mouth.
Then came the Grilled Wild-Caught Tiger Prawns that has a sweet, salty, and earthy perfume. This dish was paired with Highland Park’s 15-Year-Old whisky which has a more complex flavour. It has vibrant citrus and warm vanilla notes, and is aged in sherry-seasoned American and European oak with a higher ABV for added depth and contrast. The citrus and vanilla mix complements the prawn’s briny tang.
When the seafood was done, the red meats took over, and so did Highland Park’s 18-Year-Old which presents deep fruity but smooth aromas. It reveals the layers of rich spices slowly, with a sweetness that comes after. The whisky is aged in sherry-seasoned European oak to deliver lasting depth. It was first paired with Barkar’s signature lamb ribs that were grilled with vinegar and gula Nipah, also known as Nipah sugar glaze. Tart and sweet at the same time, the dish was very well balanced with the whisky’s fruity and sweet notes.
After that, the 18-Year-Old was paired with the Belacan Aged Sirloin served with garden herb salad and house pickles. The beef was grilled with very minimal seasoning and lightly salted to let the meat shine. It was washed off with the whisky, leaving behind a fruity yet slightly spicy aftertaste.
Finally, we were greeted with Pineapple Alaska as dessert. The pineapples were soaked in soy sauce and chilli overnight. Soy sauce brings out the sweetness of pineapples even more, while the chilli creates an exotic flavour for the dessert. Upon preparation, the dish was drizzled with some 12-Year-Old whisky to create an even more intense, spicy aroma.
The local flavours created by Barkar were far more unique than expected and Highland Park’s whiskies took them up a notch. This special tasting menu is created for a short period of time only this December, so spend some quality time with your loved ones and savour the best in flavours.
