Friday, June 14, 2013

Glenfarclas Whisky Dinner @ The Smoke House, The Majestic Hotel KL

Just as we were heading back to KL from Scotland, I received an email, inviting us to an exclusive Glenfarclas Scotch Whisky pairing dinner at The Majestic Hotel Kuala Lumpur that weekend. 

Glenfarclas (which translates to valley of green grassland) is owned by J & G Grant, an independent family firm. The Glenfarclas Distillery was legally established in 1836, on the Recherlich Farm at Ballindalloch, in the heart of Speyside and has been distilling whisky for six generations. It is renowned for producing Single Highland Malt Scotch Whisky in the traditional Speyside style, with a heavy Sherry influence. They produce a wide range of expressions from the mouthwatering freshness of the 10 years old, to the indulgent 30 years old. 

The distinctive character of Glenfarclas Single Highland Malt Scotch Whisky, for which only three essential ingredients are required; pure spring water, malted barley and yeast, is due to the Grant family’s commitment to traditional distillation methods, combined with the unique size and shape of the Glenfarclas copper pot stills, the specially selected oak casks, and the style and location of the warehouses.

The intimate dinner was hosted by the distributors of Glenfarclas in Malaysia - Single Malt Sdn Bhd with the attendance of Ian McWilliam, brand ambassador of Glenfarclas. It was held in the classy private dining room in The Smoke House, whereby each dish is selected by the Executive Chef to complement the single malt whisky.

The Smoke House in The Majestic Hotel KL

Hubby donned his kilt for the evening :)

Menu for the evening

Amuse Bouche - Irish Gin oyster marinated in chilli, lime and gin. I don't really like oysters but I wouldn't mind eating a few of this. Nicely presented on a bed of frozen rocks. 

We get to watch the chefs plate up the dishes

Next, we were served the beef carpaccio with capers, tapenade, shaved Parmigiano and truffle oil. Light and refreshing, this was excellently paired with the Glenfarclas 15 year old. The 15 yr old was one of my favorites since it has a light butterscotch aroma with a long-lasting sweet finish.

The 12-year old and 15-year old Glenfarclas whisky

Cream of Broccoli and Stilton Soup - rich and creamy soup served with a crispy garlic toast. 

The next course is the pan roasted salmon trout with beetroot, fennel and radish, and served with the Glenfarclas 17 year old. The fish was moist and juicy, with a crispy skin. The 17-year old is more full flavoured with a touch of peat smoke.

The roasted rump of lamb is served with eggplant caponata and reform sauce and is paired with the Glenfarclas 21 year old. The 21 yr old was Hubby's (and many of our fellow diners) personal favorite - it is full bodied rich with a fresh nose with a smoky and spicy finish.

Dessert is sticky date pudding with butterscotch sauce, served with the Glenfarclas 30 year old. It is richly indulgent, thanks to the casks used for maturing the whisky and is often described as a "Christmas cake in a glass".

The Scotsman with the Glenfarclas 30 year old Scotch whisky

Petit fours

Group photo ;)

Coincidentally one of the traditional fudge we bought from our trip to Scotland was infused with Glenfarclas whisky ;)

You can read more about Glenfarclas here. You can read more about The Majestic Hotel KL here.

Location: The Smoke House, The Majestic Hotel Kuala Lumpur, 5 Jalan Sultan Hishamuddin, 50000 Kuala Lumpur, Malaysia.


GPS Coordinates: 3.139059, 101.692617


  1. wow, what a sterling menu. the trout with beetroot would be the one i lust for. and am not usually a whisky fan but would love the chance to gain a better appreciation :D p.s. what does hubby wear underneath his kilt =)

  2. Menu looks great. The fish and lamb look good and I'm sure it was a good experience with the whisky tasting as well :)


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