It was a night of good fun out with bloggers and friends. The sound of clinking glasses encompassed the room and bonds of friendship sealed at the most recent whisky trail hosted by Scotland’s finest single malt Scotch whisky, Glenmorangie at Hacha Mecha Gastropub Kuala Lumpur. I had the opportunity to attend this whisky trail, and it was all good.
|Glenmorangie Whisky Trail @ Hacha Mecha Gastropub, TREC|
Held at one of the newest entertainment outlet on TREC strip, Hacha Mecha Gastropub was cordoned off to only a selected few, in an intimate and experiential culinary journey driven by the award winning Glenmorangie range, showcasing the refinement that goes into producing this fine whisky.
|Great company at the Glenmorangie Whisky Trail, pic taken at IKKI Bar & Grill|
Upon arrival at the venue, we first made our way to the second floor above Hacha Mecha, which is the IKKI Bar & Grill, also one of Kuala Lumpur’s newest speakeasy bar. The ambiance there is really different, where we were immediately transported to an era reminiscence of posh leather couches, antique’s table lamps, old-fashioned but elegant Victorian styled furniture and alluring music from the high-society life of the 90s.
|Canapes - Trio of Salmon|
Canapes were served to all guests, taken together with Glenmorangie Mint Julep cocktails. We had the trio of salmon sushi and chicken tsukune, one a cold dish, and the other a freshly made hot one. I loved them both, especially the delectable chicken tsukune, going very well with the cocktail served.
|Canapes were served with these Glenmorangie Mint Julep cocktails|
Taking a bite or two, I was prepared for the mains to come, whereupon we were ushered to the dining hall at Hacha Mecha Gastropub located just one floor below IKKI, decorated with a geometrical shaped orange ceiling, red neon lights strategically placed around the restaurant and a rustic interior. A 3 piece band was present too, to serenade us while we enjoy our four-course dinner with Glenmorangie.
|Live music while we dined|
|Owner Bryan Loo giving the opening remarks|
The delectable four-course dinner menu was prepared and crafted by the talented Head Chef of Hacha Mecha, Mr Shoimi together with Ryan Yeoh, who also oversee the night’s preparation to be paired with Glenmorangie flagships including Glenmorangie Lasanta, Glenmorangie 18 Years Old and Glenmorangie Signet with a sweet finish of the Ultimate Single Islay Malt Scotch Whisky, Ardbeg 10 Years Old.
|Ultimate Wagyu Slider|
Our first course for the night consisted of one generous portion of 100% wagyu patty, brioche, and foei gras. A crowd pleaser indeed, the Ultimate Wagyu Slider dish was paired with Glenmorangie Lasanta. The pairing showcased the full bodied and sweet flavour profiles of walnuts and tastes of butter toffee in Lasanta being emitted by the almost buttery but light wagyu beef and foie gras. The finish was satisfying long, with subtle notes of chocolate enrobed hazelnuts in the whisky being picked up.
|Shichimi Crispy Squid & Salmon Ceviche|
A seafood duo of shichimi crispy squid and a salmon ceviche was paired next with the Glenmorangie 18 Years Old. Seafood was an excellent accompaniment to this 18 Year Old as it accentuated the whisky’s full and rounded flavour of citrus fruits. It was found that the freshly fried crispy squid and tangy salmon ceviche left a lingering and enticing sweetness when consumed together. I personally loved the crispiness of the squid, which contrasts with the salmon, a delightful pair.
|Tori Tare Gratin Donburi|
|Chicken thigh, mustard cream, and cheddar cheese dish paired with Glenmorangie Signet|
Up next, we had the main course for the night, Tori Tare Gratin Donburi, a delightful cheesy dish which consists of chicken gratin with rice, oven baked with mustard cream and cheddar cheese. This rich and hearty meal was made to pair with the Glenmorangie Signet, the richest full-bodied flavour whisky in the Glenmorangie range. The sizzling spiced and dark but delicious mocha flavours of the Glenmorangie Signet was a perfect marriage with the gratin donburi.
|Dessert - Miso Chocolate Sins|
|Macerated Strawberries, Chocolate Coral, White Chocolate Miso ice cream and Mint|
We ended the perfect Glenmorangie Whisky Trail with dessert, named the Miso Chocolate Sins. Macerated strawberries, chocolate coral, white chocolate miso, mint and ice cream made up this scrumptious dessert paired with the treacle sweet Ardbeg 10 years old. The sweet and savoury pairing highlighted the intense smoky tobacco and warm coffee flavours in Ardbeg which paired well with the chilled fruit and miso based dessert.
|Happy faces, awesome folks at the Glenmorangie Whisky Trail @ Hacha Mecha Gastropub, TREC|
It was a good night out, one which was on a weekend. We continued to socialise with one another, over a glass of the award winning whisky; Glenmorangie, Scotland’s finest single malt whisky. Here's looking forward to more parties and events by Glenmorangie in the future!