Meatsmith Little India’s Highland Park Whisky tasting menu redefines American BBQ

When it comes to single malt Scotch, we all love a dram (or more) of this liquid gold. All the more so when the smoky flavours of whisky are cleverly infused into our food. Meatsmith Little India presents a four-course whisky pairing menu that melds the sweet and smoky together – it’s unexpected, but in a way that gets you craving more. Each course showcases a different Highland Park single malt, including Highland Park 12 Year Old Viking Honour, Highland Park 15 Year Old Viking Heart, and Highland Park 18 Year Old Viking Pride.

The meal starts with a trio of snacks, served tastefully on a wooden platter. A bite-sized ikura tartlet piped with smoked crème fraiche, a light sago cracker topped with local supplier Nomad Caviar, and a crab remoulade puri (Indian deep-fried bread). No whisky yet at this stage of the meal – it’s instead an obvious prompt to whet our appetites. 

Just in time for the aptly-named Taste Of Ocean, a beetroot-cured king salmon with Hokkaido scallop tartare. A dollop of seaweed crème and mango coulis are the perfect accompaniments for this finely-sliced salmon – a refreshing burst of fruitiness that’s balanced by the cream. There’s an added ingredient to the coulis too, with Highland Park 12 Year Old (Viking Honour) making a welcome appearance. This appetiser comes paired with a dram of Viking Honour, aromatic with its honeyed notes of fruitcake, winter spices, and oranges. 

For mains, choose between a pancetta-wrapped chicken roulade or a spiced cauliflower steak. Both are solid choices, especially when paired with Highland Park 18 Year Old (Viking Pride). Any hint of whisky comes through quite subtly – in fact, for the chicken, it’s the pan-seared foie gras side that’s marinated with Highland Park. But take a sip to notice how both the chicken roulade and cauliflower steak instantly becomes more flavourful, with notes of cherry ringing true. There’s an aromatic smokiness to this sherry-seasoned oak cask 18-year whisky too, an underlying sweetness of dark chocolate and toffee making its way through.

The tasting menu ends with an apple crumble, topped with a scoop of whisky-infused vanilla ice cream. It’s not the most novel of pairings, but one we lapped up for its classic simplicity. Meatsmith’s rendition comes with delightfully chunky caramelised apple, an almond crumble, and an ice cream spiked with Highland Park 15 Year Old (Viking Heart). Take a large spoonful – there’s a creamy decadence to it. Of the three single malts, this is the lightest with a pale amber hue. But don’t be fooled: this 15-year-old whisky makes its presence known with a mellow smokiness and subtle pineapple zest. 

It’s applaudable how Meatsmith’s chef Edwin Tan melds the two together: the complex notes of Highland Park and the quintessential BBQ smokehouse experience. From a cured salmon with whisky-infused mango coulis to an apple crumble with a whisky vanilla ice cream, make sure to order Highland Park whisky to pair with Meatsmith Little India’s dishes. You can also head down to contemporary Sichuan restaurant Birds of a Feather or modern meat joint Meating Place to try individual drams of the Highland Park 12, 15, or 18 Year Old – to create your own pairing experience.

Find out more about Highland Park’s single malts here. Remember to savour responsibly!