About The Partnership
Like whisky-making, haute-cuisine requires skill. But creating something truly extraordinary? That takes heart and passion.
Discover the tales of character, endeavour and dedication of some of the most renowned chefs across Southeast Asia through spectacular dishes representing their culinary philosophies.
From a maestro conjuring the sun-kissed flavours of Italy to the culinarian preserving cuisines worth generations old, what ties the stories of these master chefs together is their passion for their craft and expertise presented on a plate.
In this collaboration by the MICHELIN Guide and The Balvenie, chefs of MICHELIN-recommended restaurants in Asia have created exclusive limited time dishes inspired by the the rich complexities of The Balvenie’s handcrafted whiskies. Through a series of videos, indulge in the art of whisky and food through delicious pairings designed to raise the bar on fine dining.
Then, watch as these chefs unlock a new dimension of flavour by weaving the aromatic notes of The Balvenie’s handcrafted single malt Scotch whisky in their cooking. The stage is set for an exciting new gastronomic experience when food is paired with different expressions of this Speyside single malt.
About The Balvenie
The Balvenie is dedicated to the five rare crafts that are used to create its distinctive rich, luxuriously smooth and honeyed character – growing its own barley, using traditional floor maltings, keeping both coppersmiths and coopers on site, and the expertise of Malt Master David Stewart.
The craftsmen have an intimate understanding of their materials and a desire to make the very best whisky possible. The process is a combination of expertise, skill and ambition which gives The Balvenie its unique character.
In a world of automation, The Balvenie maintains its distinctive character, and its heart.