Drinks Johnnie Walker

Johnnie Walker Blue Label Bothy at Enfin by James Won (2019)

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Headed over to Enfin by James Won on 29 November 2019 for the Johnnie Walker Blue Label Bothy in which Johnnie Walker also unveiled an exclusive pairing menu, uniquely curated in partnership with Chef James Won of enfin, featuring a remarkable pairing of Johnnie Walker Blue Label with homegrown Malaysian ingredients, allowing guests to discover the rarity of flavours of lesser known local ingredients.

The four-course dinner was created specifically to pair with Johnnie Walker Blue Label, and highlight the various notes of the whisky such as sweetness, saltiness, sourness and bitterness, and featured an Amuse-bouche, entree, Plat Principal and dessert.

Handpicking ingredients grown and harvested locally, Chef James Won illustrated through the exclusive partnership, how the rich and smooth blended Scotch whisky pairs well with the curated menu, delivering a very memorable gastronomic experience.

Johnnie Walker Blue Label is an exquisite combination of Scotland’s rarest and most exceptional whiskies. Only one in every ten thousand casks has the elusive quality, character and flavour to deliver the remarkable signature taste. A rare and extraordinary whisky with rolling waves of flavour, showcasing the centuries of intricate craft that go into every drop of Johnnie Walker Blue Label.

From the Long Semadoh settlement in the Lawas division of Sarawak to the interiors of Pahang, ingredients as extraordinary as Borneo Heirloom rice grain and Semai Cocoa paired with Johnnie Walker Blue Label delivered an unrivalled experience throughout the evening.

“With an earnest effort to focus on the preservation of Malaysian indigenous ingredients, this menu paired with Johnnie Walker Blue Label gives our guests a glimpse into the multitude of flavours readily available on our own land, produced and harvested by the indigenous community – those who know their flavours. This partnership is able to showcase the not-commonly-known flavours available locally, thus guests are able to embark on a journey less discovered where unique flavours are uncovered,” said Chef James Won, Founder of enfin by James Won.

The Amuse-bouche, crafted with the Borneo Heirloom rice grain, featured the Adan, Keladi and Rumie variety; 3 of more than 30 heirloom rice varieties planted by Lun Bawang farmers. Sourced by Langit Collective, the grain are highly prized for their light but chewy texture, beautiful colour and exceptional fragrance. Apart from the grain, Malaysian Tropical Amur sturgeon caviar harvested by T’lur Caviar resulted in flavours that are fresh, lightly salted and buttery to the palate. The various parts of the sturgeon were used in the entree and Plat Principal, delivering a burst of character when paired with Johnnie Walker Blue Label.

Chef James Won curated the dessert using the Job’s Tears and Semai Cocoa. Job’s Tears, otherwise known as Dale Kerukub, is one of the native heirloom grains cultivated for generations by the Lun Bawang community. This protein-rich and gluten-free superfood allowed a glimpse into the world of refined flavours together with the Semai Cocoa, grown by the indigenous tribes of Semai who live in depths of Pahang and Perak. The Semai Cocoa conveyed a light sweetness, a great palate cleanser alongside the exceptional quality of Johnnie Walker Blue Label.

On the nose, Johnnie Walker Blue Label presents a dry smokiness artfully mixed with the sweetness of raisins, while a velvety combination of vanilla, honey and rose petals greets the palate – before broadening out to include a zesty orange flavour with notes of hazelnut, sherry and dark chocolate. This myriad of flavours results in a rich and luxuriously long finish, which showcases Johnnie Walker’s trademark smokiness in the most sophisticated way.

The Discover Rarity degustation menu by Johnnie Walker Blue Label is available at enfin by James Won for a limited time only, from 1 January to 31 March 2020, priced at RM688++ and additional RM268++ for pairing with Johnnie Walker Blue Label.

 

 

Amuse bouche – Nigiri – Aloe Vera, Borneo heirloom rice, puff grain, fermented chili and tropical sturgeon caviar, Like The Egg – White of parmesan tofu, yolk of sea urchin, mandarin curry, Cress Pot – Scallop chip, hazelnut, cress, crème fraiche, Szechuan pepper

Entrée #1 – Malaysian Tropical Amur sturgeon caviar, daikon and kombu dashi purée, brioche, lemon butter, wild celery oil

Entrée #2 – Roasted Hokkaido scallop, yam bean purée, pickled turnip, jalapeno granita, wasabi and yuzu dressing, chive and dill oil, black garlic oil

Plat Principal – Malaysian sturgeon fish truffle meunière, sturgeon skin collagen, rice kouji, house fermented Bario wine sauce, charred leeks, exotic mushroom, seasonal truffle, rocket oil

Dessert – Semai single origin cocoa mousse, Johnnie Walker Blue savoiardi, Batang Kali single origin cocoa coated Job’s Tear, coconut crème tuile, meringue chard, pea flower dust

We ended the night with a glass of Johnnie Walker King George V which is made with some of Johnnie Walker’s rarest stocks, including Cardhu, Lochnagar and even Port Ellen.

 

For more info, head over to www.johnniewalker.com or www.facebook.com/JohnnieWalkerMalaysia

 


 

The photos and videos in this feature were shot using the new OPPO Reno2 smartphone without any editing whatsoever.

Read more about the smartphone here: https://timchew.net/2019/10/20/oppo-launches-the-new-oppo-reno2-series-in-malaysia/

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