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Glenmorangie Whisky Trail @ Hacha Mecha KL


Although I’m not a fan of alcohol especially beer, there are two types of liquor that I am fond of which are whisky and gin. When I was invited to the Glenmorangie Whisky Trail at Hacha Mecha, Kuala Lumpur and I knew I was in for a treat.

Hacha Mecha Gastropub is located at Kuala Lumpur’s latest entertainment centre, TREC which is also the new location for Zouk KL. Over here, we got to taste the finest award winning whiskies from Glenmorangie.

Our first stop is IKKI Bar & Grill which is located above Hacha Mecha Gastropub. The interior of IKKI was designed in an elegant Victorian style. If you like to chill out in an elegant bar with music from the 90’s, this is the bar for you. Over here, we are being served the Glenmorangie Mint Julep cocktails, paired with a trio of salmon sushi and chicken tsukune. The canapés was excellent and it goes nicely with the sweet minty and refreshing Glenmorangie cocktails.

We then proceed to Hacha Mecha Gastropub for our main event where we were served with a 4 course dinner menu prepared and crafted by the talented Head Chef of Hacha Mecha, Mr. Shoimi together with Ryan Yeoh, who was also overseeing 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.

Our first dish of the night is the Ultimate Wagyu Slider dish which consists of a 100% wagyu patty, brioche and foie gras – paired with the 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.

Next, we are served the seafood duo of shichimi crispy squid and a salmon ceviche which was paired with the Glenmorangie 18 Years Old. This is definitely one of my favorite whisky of the night. The seafood dish brings out the whisky’s full and rounded flavour of citrus fruits. The freshly fried crispy squid and tangy salmon ceviche left a lingering and enticing sweetness in my tastebud when consumed together with the 18 Years Old.

Our main course – tori tare gratin donburi which is a chicken gratin with rice, oven baked with mustard cream and cheddar cheese is pair with the Glenmorangie Signet, the richest full-bodied flavour whisky in the Glenmorangie range. If you are a fan of chocolatey alcohol, this might be the one for you. The sizzling spiced and dark but delicious mocha flavours of the Glenmorangie Signet was a perfect marriage with the gratin donburi.

For desserts, we have the Miso Chocolate Sins which consists of macerated strawberries, chocolate coral, white chocolate miso, mint and ice cream. This delicious dessert is paired with the treacle sweet Ardbeg 10 years old. The Ardbeg whisky has an intense smoky tobacco and warm coffee flavours which goes extremely well with the chilled fruit and miso based dessert.

It is definitely a night to be remembered as I could only dreamt of having all these whiskies in one night. Great food accompanied by great whiskies – I was definitely at the envious eyes of several whisky enthusiast in my social media list. I’ve been to so many food reviews but this was the one where a lot of people coming to me asking about the experience and so on especially from my father. Yes, my dad is a whisky enthusiasts as well but too bad I can’t bring him to this event.

Right now, I think the most suitable course of action is to sell my liver and get a carton of each and every whiskies I tasted this very night.

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