The Glenlivet and Lance Cheang - Private Tasting and Barbeque

words and images: Dave Avran (because Veronica Ng was too busy socializing to take pics)

Our buddy Lance Cheang is a successful IT entrepreneur, but this mild mannered bespectacled fella has many other awesome hidden talents. Besides being a connoisseur and walking resource on single malt whiskey he is also passionate about cooking.

He particularly loves the manly art of barbecuing, and has a knack for whipping up his own delicious sauces to go with the grilled meat. Having done a gazillion BBQ’s under his belt, Lance has perfected the art of grilling.   

Give him rib-eye steaks and they’ll be lovingly seasoned with salt and pepper before being grilled right away. After searing both sides for a few minutes to lock in all the delicious juices, he flames it with Cognac and delivers a perfectly made melt-in-the-mouth steak exploding with natural flavor.    

Interestingly enough, Lance cooks the old school way by shunning electric grills; preferring charcoal which he says permeates the meat with a gorgeous smoky aroma.

At home, if he’s not enjoying a dram after a long day at the office, he will be scanning his numerous recipe books and dreaming up his own interesting tweaks on them. Lance loves to spend time in his kitchen as he finds cooking cathartic and a great way to relieve the day’s pressures.

Recently, in collaboration with The Glenlivet, Lance invited his friends to a private whiskey tasting and barbecue at his Dad’s lovely Tudor house in Genting Highlands.  As usual, he could be found behind the barbecue but his friends were certainly not complaining as he diligently churned out a smorgasbord of delectable grilled treats to complement the free flow of 12, 15 and 18 year old Glenlivets.

We had an awesome time as the cool crisp highland afternoon stretched into late night while we swapped stories and enjoyed the generously laid out food and drinks. Made some new friends too. 

Our thanks to BBQ Sifu Lance Cheang, the always dashing Lionel Lau, Rachael Van Buerle and Nicole Chai of Millennium Associates and Pernod Ricard Malaysia for pulling off yet another unique and entertaining event.

About The Glenlivet

The Glenlivet is the No. 1 single malt Scotch whisky in the world. Crafted in the remote Livet Valley since 1824, it is the only whisky with the unchallenged right to be called The Glenlivet.

For more on The Glenlivet click here  For more articles about The Glenlivet's exclusive events, click here, here and here 

The Glenlivet Master Distiller’s Reserve Range Pairing Dinner @ Dewakan

image credit: Glenlivet

In keeping with The Glenlivet Guardians tradition of holding their events in intriguing and enchanting venues, we found ourselves at Dewakan, a hidden gem deep in the bowels of KDU University College in Glenmarie. 

image credit: Glenlivet

Our dinner was to be accompanied by the exclusive Glenlivet Master Distillers Reserve plus, a range only available to international travellers via Duty Free Shops.  Glenlivet have extend the range to include another two varieties, namely the New Master Distiller’s Reserve Solera Vatted and the New Master Distiller’s Reserve Small Batch.

Dewakan's Executive Chef, Darren Teoh, personally prepared the menu for our dining pleasure.

As we were seated, Darren was making his rounds with a push-cart, chatting animatedly as he effortlessly prepared fresh yoghurt popsicles laced with cumin pearls. I have to give it to him – he certainly knows how to "break the ice” with style.

As the Master Distiller's Range was served, finger food of what appeared to be twigs with Budu Mayonnaise were placed on our table.  (For the benefit of our western readers, Budu is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and Southern Thailand).  The twig shaped bread sticks were delicious with their hint of keropok flavor (deep fried fish crackers).

The first course which looked rather like ice kacang, (popular local thirst quencher of shaved ice, red beans, creamed corn, palm seeds topped with evaporated milk and rose syrup) turned out to be Razor Clams from Pulau Ketam, Rose Apples, Cashew Nuts and Tenggek Burung (local herb) served together with shaved ice made from the razor clams stock.  Eating this led to a kaleidoscope of flavors and textures in the mouth, well enhanced by sips of the Master Distiller's Reserve.

Next up, King Oyster Mushrooms, green curry paste and yoghurt topped with dried mackerel flakes paired with the Master Distiller’s Reserve Solera Vatted. Again biting into this released a medley of flavors and textures well complemented by the accompanying whisky.

The main course consisted of Confit of Lamb breast, spring onions and marsala onion puree paired with the Master Distiller's Reserve Small Batch. The lamb was marinated for 24 hours before being cooked in a wood-fired oven. Again the food proved to be fabulous, our only complaint being the portion could have been a tad bigger.

For dessert, a Malaysian favorite with a twist - pisang goreng (fried banana fritters) ice cream, nutmeg syrup, smoked chocolate chantilly. An amazing combination where the bitterness of the chocolate balanced the sweetness of the ice-cream.

About The Glenlivet

The Glenlivet is the No. 1 single malt Scotch whisky in the world. Crafted in the remote Livet Valley since 1824, it is the only whisky with the unchallenged right to be called The Glenlivet.

For more on the Glenlivet click here 

Master Distiller’s Reserve

Traditional oak casks deliver the classic style of The Glenlivet - ripe fruit pear and gentle summer floral notes – while first fill American Oak provides depth, with creamy notes of coconut and soft fudge. Ex-Sherry oak is used to impart dried fruit flavors and spice aromas offering a deeper complexity and richness.   

Master Distiller’s Reserve Solera Vatted

To craft this exceptional liquid, the casks – Ex-Sherry, American Oak and Traditional Oak – are brought together in a Solera Vat. The Vat is never emptied, a process which creates a rich and intense whisky, developing greater complexity year on year. A high concentration of first fill American oak casks bring a creaminess and honeyed sweetness to this expression, which has a unique velvety character.

Master Distiller’s Reserve Small Batch

Each unique batch of this exclusive expression, is created with individually selected casks, chosen from the collection of whiskies maturing in The Glenlivet warehouses. Every single cask is nosed prior to the final selection and the finest first fill ex-Sherry and American Oak casks are combined with Traditional Oak casks to create exceptional malt, with subtle notes of fruit and delicate spiciness. It is then bottled and released in Small Batches, each with a unique batch number.

For more Glenlivet articles click here

Tsubohachi Izakaya - Publika

The Tsubohachi brand has been well- known for more than 40 years since its establishment in 1973 in Hokkaido. It is now the most famous traditional Izakaya (Japanese casual bar) chain restaurant in Japan with more than 300 outlets. Tsubohachi’s customers feel and experience authentic and traditional Japanese cuisine and environment where Japanese working executives gather for drinks and food as a form of relaxation after a long day of work.

It is this extraordinary and unique experience that was brought to us at Tsubohachi’s grand launch in Malaysia with its first outlet opening at Publika recently by Iccho Dining Sdn Bhd, the company established in Malaysia for this Japanese franchise.

With interiors created by Japanese designer Nagahama Hatsuhito, cutleries from Japan and an authentic menu created by Executive Chef from Japan, Tsubohachi’s concept is certainly trending people enjoying its unique cuisine,  which  effortlessly blends  flavours with taste and drinks, with different types of drinks served to suit food pairing including Japanese beers to special cocktails designed for ladies.

Tsubohachi aims to serve you the core principles of Japanese restaurants in Japan, being

Aji – Taste is very important. Most of their ingredients are imported from Japan and other countries to ensure that the ingredients are of the highest quality and freshness.

Wa – Environment, to let you experience how it is like to dine in an Izakaya restaurant in Japan. Tsubohachi’s design is based on the Japanese Edo period.

Omotenashi – Hospitality, a unique Japanese approach to hospitality which involves the subjugation of self in service to a guest.

all images credit: Iccho Dining Sdn Bhd

Embodying all these principles, Tsubohachi aims to provide you the most unique yet relaxing and fun dining experience.

Whether you are simply hanging out with colleagues after work, or chilling out with family and friends, Tsubohachi offers a dining experience in an authentically Japanese ambiance for relaxation in the city.