End the month of July with a four-course Highland Park whisky dinner at Japanese steakhouse Fat Cow. The dinner begins with a delicate seafood onsen egg with ika somen, matched with the subtly sweet 12-year-old single malt. For the second course of pan-seared foie gras with sake-torched toro, chef Fukashi Adashi from Fat Cow shares that he used white miso in the broth as its milder flavour helps to balance out the richer flavours of the foie, fatty tuna, and Dark Origins whisky. The last pairing matches 150g of charcoal-grilled A3 Saga Sirloin with the mellow smoky notes of the aged 18-year-old Highland Park. “The nuttiness and prolonged finish of the 18-year-old whisky balances out the marbled sweetness of the beef,” shares Fukashi. The meal ends with a pretty dish of green tea shortbread with black sesame crunch ice cream, enjoyed on its own for a sweet finish. Both the 12 and 18-year-old Highland Park whiskies will also be listed on the beverage menu at Fat Cow after this month. 1 Camden Medical Centre, #01-01/02, 1 Orchard Boulevard Tel: 6735 0308
