From November 28 to December 31, 2022, Mortlach is collaborating with three of Hong Kong’s hottest restaurants - Ami, an innovative French fine dining restaurant in Central headed by Executive Chef Nicolas Boutin and Chef de Cuisine Lea Cantalloube; Ming Court, Wanchai where authentic Cantonese mastery Chef Tsang Chiu-King presides as its Culinary Director; and SÊP, where Executive Chef DoBee Lam channels his flair for wood-fire cooking into feast for discerning discoverers of fine gourmet. Each restaurant features a unique menu specially designed and crafted to pair with Mortlach, as guests can experience the thrill and excitement of fine cuisine elevated with Speyside’s boldest whisky. 

Created in 1823 in Dufftown, Mortlach takes pride in its unique distilling methods. Unbound by convention, the whisky is distilled 2.81 times to create the irresistible spirit loved by generations. Mortlach highlights richness on the nose and palate, richly satisfying with a vibrant, beastly profile unleashes and lingers for a smooth finish. The Mortlach 12 Year Old expresses its bold nature on the palate, while the Mortlach 16 Year Old brings a darker, richer caramel notes and earthiness to match its primal characteristics. Such bold flavours have earned Mortlach the name of being the “Beast of Dufftown”.

At Central’s Ami, Chefs Boutin and Cantalloube mastered the classic style of French cooking, allowing them to channel their expertise into creating bold interpretations that bring surprises. Ami is set to present an 8-course tasting dinner menu. The menu highlights on a meaty main dish of ‘venison’, featuring the game season’s best deer loin paired with earthy heirloom beetroots and accented with a kampot pepper sauce, spicily matching Mortlach 16 Year Old’s rich finish. The restaurant will also feature a whisky flight featuring Mortlach 12 Year Old, Mortlach 16 Year Old and Mortlach 20 Year Old for appreciation.

Ming Court, Wanchai’s Culinary Director Chef Tsang Chiu King is a strong advocate of inheriting authentic Cantonese cuisine, and over four decades of culinary expertise earns him esteemed status, as he boldly builds a stronger case to preserve the intangible culinary heritage of Hong Kong in his cuisine. Ming Court, Wanchai will showcase its classic Cantonese flair with the specially designed 8-course menu, featuring Ming Court’s signature Appetizer Trio which includes Barbecued Pork Loin in Honey Sauce, Roasted Suckling Pig and Deep-Fried Hiroshima Oyster to begin the feast with Mortlach 12 Year Old. Chef Tsang’s Fried Iberico Pork Loin with Caramelized Black Vinegar Sauce is set to be perfection accompanied by Mortlach 16 Year Old. The menu also features bold dishes such as Baked Lobster with Mortlach Lobster Cream Sauce, and Braised Spinach in Mortlach Lobster Broth.

At SẾP, Chef DoBee Lam highlights the most primal form of cooking. It is with the blazing wood fire, a bold approach to elevate the true potential of ingredients. The 6-course “SẾP x Mortlach Collaboration Menu” will showcase the restaurant’s wood-fire cooking, which features DoBee’s Smoked Coulette Steak with Saigonese Chimichurri. The 17-day dry-aged steak is smoked with lychee and walnut wood before it is served with Mortlach 16 Year Old. The meaty feast concludes with a Wood-Fired Warm Chocolate Pudding, made with 64% dark chocolate from Dalat, Vietnam and vanilla custard, best served alongside Mortlach 12 Year Old. 

This Autumn, experience a new expression of boldness in style and on your palate with Mortlach, and indulge in the unparallel excellence and refined luxury and finesse of exceptional gourmet experience.