Paul Nealon, Chivas Regal Brand Ambassador
Paul Nealon, Chivas Regal Brand Ambassador

A taste for greatness

ASEAN+ January 27, 2017 01:00

By MANTA KLANGBOONKRONG
THE NATION

20,338 Viewed

Whisky, Italian food and cigars combine for a gustatory night out in downtown Bangkok.



SCOTCH WHISKY, cigars and Italian food came together in perfect harmony last week as Italian restaurant Mondo’s hosted its first Chivas and Cigar Night.

Chef Supoj Suwanwong and Paul Nealon, Chivas Regal brand ambassador offered a taste of what’s to come with a menu of contemporary Italian dishes with Asian flair paired with three of Chivas Regal’s iconic blends –12 Year Old, Regal Extra and Regal Mizunara.

Cured citrus salmon, avocado and fennel salad was first to arrive at the table along with the 12 Year Old, the brand’s iconic blend that brought Chivas Regal global recognition. Smooth, rich and generous with hints of apple and honey, the whisky appealed to the dish’s citrus note while the faint pear aroma went subtly well with the fennel’s slightly spiced and liquorice flavour. The lingering, sweet and peppery finish of the whisky cleansed the palate, ridding the mouth of the salmon’s heaviness.

Next up was Chivas Regal Extra, the newest member of the brand launched just two years ago. Finished in an Oloroso sherry cask, this matured malt whisky is packed with dark fruits and rich chocolate, balanced with herbal honey, cinnamon and a touch of ginger. It was paired with the hearty and succulent crackling pork leg roast and mashed potato, which were brightened and balanced by the spiced notes of the whisky.

Also released in 2014, Regal Mizunara is made with Japanese flair. Chivas Regal’s master distiller Colin Scott was inspired to create this expression after a trip to Japan where he picked up a few whisky-making techniques. It's made with a blend of Scottish grain and malt whiskies, each aged at least 12 years. Part of the blend is aged in casks made from mizunara or Japanese oak for its unique, subtle spiciness. This limited edition blend is currently available in Japan and Thailand.

The whisky was served as a complement to pan-roasted Australian Angus striploin with wasabi, lime and coriander. Cooked in Japanese tataki style where the outside is charred while the inside remains slightly rare, the steak delivered subtle smokiness that went along with the whisky’s hint of toffee and hazelnut. The tingling, peppery wasabi and coriander were decently balanced with the blend’s hint of pear and honey. Mizunara also has a sweet, fruity finish that is very pleasant.

The dinner ended with rich and decadent chocolate truffle with a choice of all three blends.

Guests were then introduced to the world of fine cigars by Jean Wolf from 2 Cigar Guys that imports hand-rolled cigars from prime cigar making destinations all over the world. Some of the cigar selections are available at Mondo’s Cigar Bar along with Chivas Regal whisky and Chivas Regal Mizunara.

Mondo is at lobby level of Hilton Sukhumvit Bangkok on Sukhumvit Soi 24. It is open daily from 7am till 1am. Call (02) 620 6666.

Find out more about the whisky at Facebook.com/ ChivasRegalThailand.

For information on the cigars, go to Facebook.com/2CigarGuys.