House of Suntory Celebrates 100 Years with an Exceptional Series of Dinners

Single malts were once thought of only as an after-dinner drink. One of the first, if not the first, modern examples of a whisky dinner occured in the late 1980s at Pennsylvania State University, but it was conducted as a flavour experiment rather than a fine-dining experience. These days, however, whisky and culinary pairings have become ubiquitous. Despite the challenge of sustaining multiple courses with its high alcohol content, the spirit is considered an excellent meal companion thanks to its complex and diverse taste profile.

In celebration of their 100-year anniversary, House of Suntory has partnered with eight esteemed chefs in Singapore to craft a series of dinners showcasing the exquisite nature of their premium Japanese spirits, including the new centenary limited releases of Yamazaki and Hakushu. For the months of August and September, whisky fans can enjoy the beautiful diversity of Suntory’s masterpieces, illustrated through the meticulous Cantonese techniques of Chef Cheung Siu Kong (Summer Pavilion), as well as classical French cuisine by Chef Takuya Yamashita (Whitegrass) and charcoal-grilled omakase by Chef Yusuke Takada (Hanazen).

Chefs Kenji Yamanaka (Béni) and Yuki Sato (Sushi Sato) pay special homage to Hakushu’s home at Mt. Kaikomagatake, which contributes to the verdant character of the single malt, especially the Hakushu 18 Year Old Peated Malt Limited Edition. The centennial release softens its signature smoky profile to bring out the herbaceous notes and fruity undertones, perfectly complementing the fresh ingredients sourced from Japan. At Takayama, Chef Taro Takayama envisioned a menu based on omotenashi, or the experience of Japanese hospitality, to reflect the elegant essence of Yamazaki.