Posts

Punjab Grill and Penderyn Dinner

Within Marina Bay Sands Shoppes lies a unique fine dining Indian restaurant, Punjab Grill. The food using Traditional North Indian styles and flavours and reimagines them for a fine-dining experience. In collaboration with Spirits Castle, they are introducing a new 5-course whisky pairing dinner! 

 

The dinner started with some fantastic papadum and a spherical rice-crispy to kick start the appetite. After that came a beautiful Starter paired with the first whisky!

Starter:

The sphere on of the left is a Chicken Minced Truffle Kofta Kebab, and pairs well with the Penderyn Myth! This contrast brings out the sweetness in the whisky and the savouriness of the chicken. On the right is Beet & Lotus Root patty stuffed with cheddar cheese; which looks like a dream veggie patty with its fantastic texture, crunch and deep red colour. But the patty works best with the spicy Orange Dijon Mustard Chutney and Black Lentils Korma Sauce.

 

1st Entre:

I appreciated how the Jumbo prawn was deshelled, as I am rather lazy myself. The prawn itself was humongous and incredibly juicy. That sweetness, along with the Tellicherry Pepper and the fragrant Coconut sauce works beautifully with the slightly smoky, coastal umami flavours of the Laphroaig Peated.

Following this first entre was also a refreshing fruity Sorbet to cleanse the palate before the next meal. I like this concept as Indian cuisines are usually heavier and the sorbet provides the acidity so as to cut through the oils and hit the refresh button on my palate.

2nd Entre

Next came the second entre Tandoori Grilled Lamb Ribs with Palak Gucchi Mushroom Risotto-style Briyani. The Risotto contains Gucchi, a rare wild mushroom from the Himalayas. Along with the Palak base, the risotto was rich, creamy and flavourful. The lamb is intensely flavourful and has a nice char that adds to the texture!

Similarly, the whisky alongside the lamb was just as bold in flavour. The Penderyn Sherrywood is robust, with notes of dried fruit, cinnamon and guava. This pairing juxtaposes beautifully with the flavours of grilled lamb and the savoury risotto, yet matches it in the intensity of flavour.

For anyone who is not as keen on mutton, the 2nd Entre provides a second option of Pan-seared Cottage Cheese Tikka which is equally rich and flavourful. The different spices and textures made the dish stand up to the bold flavours and characteristics of the Penderyn Sherrywood.

This dish came along with the restaurant’s incredible garlic naan and fantastic dippings.

Dessert:

Lastly, the dessert is a Cheesecake that incorporates the Penderyn Madeira. On the cake were slices of Galab Juman, another kind of Indian dessert. The cheesecake itself has the fruitiness and sweetness of Penderyn but does not have any alcohol bite! 

The dinner overall is a very unique fine-dining experience – Traditional Indian recipes and flavours in a fine-dining venue paired with Welsh Single Malt. You will be hard-pressed to find a fine-dining combination more unique than this.

If you are interested, you can call +65 6688 7395 to book this dinner!

Many thanks to Spirits Castle and Punjab Grill for this experience! 😀

Rum & Whisky Pairing Dinner at Punjab Grill

WhiskyGeeks is excited to have been invited to a media tasting for the first Penderyn & Navy Island rum dinner, paired with authentic Indian cuisine. This tasting was a preview to the dinner open to attendees at the World Gourmet Summit 2019.

Punjab Grill

Finding a befitting restaurant for this dinner is crucial, as it must offer traditional authentic cuisine combined with flair, grandeur and elegance. That said, I would say that there is no place better than Punjab Grill, which has an atmosphere that was brimming with grandeur. The dishes are presented like works of art and its form allows its flavours to perform in perfect harmony on my palate.

Spirits Castle and INTERCO-MLE

Penderyn is a Welsh single malt, that has a sweet, fruity spirit character, with every drop unchill-filtered and natural colour. Penderyn is distributed in Singapore by Spirits Castle. The Navy Island rum is brought in by both Interco-MLE and Spirits Castle. Navy Island has its core range and also a Single Origin range called the 1731 Fine & Rare, highlighting terroir in rum. One bottle of rum each from the two series will be featured in the dinner.

Line Up

Starter: Chef Special Amuse Bouche of the Day with the Navy Habanero Mule

It was a savoury dish to start, which took me by surprise, especially because of how pink it was. The various textures of the dish were so different, from the foam to the base and the cream. The Navy Habanero Mule is based on the dark and stormy cocktail with a few changes. It features the Navy Island 40% rum, Hanebo Chilli Monin syrup and a special ginger powder provided from Punjab Grill themselves. The rum itself is less sweet but has more personality than most commercial rums. The cocktail maintains the rum’s unique spirit character, whilst balancing any sweet or citrusy tones from the Hanebo Chilli Monin syrup, with an added dimension of flavour from Punjab Grill’s Chilli powder.

Appetiser

Tandoor Grilled Barramundi Fish Tikka in Mustard Oil & Duck Seekh Kebab, Kashmiri Rogan Glaze

This dish was a delightful savoury dish. While the Seekh Kebab with the Rogan Glaze provided more herbal and heavier meaty notes, the tender fish coated in a peppery mustard exterior was lighter and mildly spiced.

Paired with this appetizer was the Penderyn Celt, which aged in ex-Laphroaig casks.

This imparts a light but distinct smoky peat-smoke note to the sweetness of the Penderyn single malt. Penderyn’s house style was intended to be sweet and unpeated; however, the Laphroaig cask was bought and filled due to an accident which turned out to be an unintended success with how delicious it is.

This was an outstanding pairing! Due to the Islay touch, the smokiness of the Celt complemented the coastal savoury fish and the Seekh Kebab. The sweetness from Penderyn’s spirit character juxtaposed the savoury spice dish. For me, it was of both a contrasting and complementary pairing. For people who might notice the smoke then the sweetness, the nature of this pairing would change as the whisky changes for you.

Entrée:

Lentils & Dry Berry Pancake, Masala Prawns & Lobster Bharta sprinkled with lime leaf powder, garnished with Masala Beluga Caviar

The entrée had a very different texture compared to the appetizer. The pancake was soft and chewy, serves as a platform for the mildly spiced shellfish bharta and caviar.

The Penderyn Legend 41% pairs delightfully with this entrée. This single malt initially goes through ex-bourbon casks maturation and ends its journey in a fruity Madeira cask. This finish goes well with the sweetness of the spirit character.

The intense umami and savoury dish met its match with the Legend (no pun intended), which provided strong sweet fruit flavours to combat the entrée’s daunting flavour. This pairing was a contrasting pairing, somewhat like the clashing of the titans, but in an enjoyable way. The pairing intensified the honey and citrus notes of the whisky as well.

 

Main:

36-hour Lamb Chop Marinated with Herbs & Spices, clay oven grilled, served with Lakhnavi brown onion gravy

The lamb was a beautiful shank, the gravy sauce was mildly spiced and had some mutton flavours to it. The meat itself is soft, tender, and melts in my mouth.

The Whisky paired to the main is the Penderyn Myth which underwent maturation in ex-bourbon casks prior to a Red Wine cask finish. Bottled at 41%, this is a dram with notes of cinnamon spice and red berries, coupled with citrus zest, vanilla and confectionary sweetness from its ex-bourbon maturation. The spice of the dram blended well with the spices of the dish, whilst the sweetness of the Myth juxtaposed the main dish.

For seafood lovers, there is also another option for mains of having Tava Grilled Chilli crushed Jumbo Tiger Prawns, served with Chettinad & Coconut Smooth Gravy, paired with Penderyn Sherrywood.

Dessert: Punjab Grill Special Dessert Platter

The platter consisted of a pineapple cheesecake, lychee, caramel ice cream dusted with delicious crumble, and a warm mildly sweet paste decorated in a blueberry sauce of sorts. A dish just as pleasing to the eye as it is to the palate. The dessert is paired to the Cuban 5yo rum which is a Spanish style “Rhum” using column distillation. Regionality dictates that only Cuban molasses and sugarcane should be used, giving some providence to its terroir. The initial taste of the rum was fresh and zesty with notes of honey. However, this pairing brought out a different dimension to the Cuban rum. The sweetness of the dessert was able to accentuate an earthy note in the rum which I did not notice in the rum before I had the dessert. This pairing was a truly transformative experience.

How do I get to attend the dinner?

The dinner will be available at the World Gourmet Summit 2019, with a vegetarian option. It will cost 128++ without whisky pairing and 178 ++ with whisky and rum pairing. With the 5 drinks, I think it’s worth getting the latter! You can reserve your seats at this link! Grab your seats now!

Special thanks to Zerlina of Spirits Castle for the invitation, this was an absolutely remarkable experience!