At Two-Michelin-Starred Chinese restaurant Ying Jee Club, chef Siu Hin-Chi specially curates the Mortlach Whisky Menu, where three of his signature dishes are selected to be paired with the spirit.
The appetiser features Marinated Sea Whelk with Jelly Fish and Homemade Spicy Sauce, accompanied by the restaurant’s signature Barbecue Pork. A beautiful marriage where the grilled pork matches the oaky caramel nose of the 12-year-old Mortlach whisky. Braised Japanese Matsuba Crab Meat with Imperial Bird’s Nest with Yunnan Ham makes an iconic pairing with the Mortlach 16-Year-Old. The succulent Matsuba crab meat, together with bird’s nest and unctuous Yunnan ham, enhances the beasty flavours of Mortlach 16-Year-Old, and highlights the long and complex finish of the malted whisky. Chef Siu’s Pan-fried Kagoshima A4 Wagyu with Crispy Garlic paired with Mortlach 20-Year-Old is the menu’s showstopper — the powerful and complex palate of the 20-Year-Old spotlights the seared Wagyu, accentuating the palate-coating mouthfeel of the intense and complex liquid.
The Mortlach Whisky Menu is available at Ying Jee Club throughout May and June 2023 and is priced at HK$1,980 per person plus 10% service charge (with a minimum order for two) for the tasting menu, and an additional HK$800 plus 10% service charge for the whisky pairing.
