Infusion – Scotch Whiskey and Fine Cuisine for Christmas
I am not a frequent drinker of spirits but restaurant and bar Infusion’s brand new Scotch Corner with a revamped food menu was too good to be missed.
Infusion, attempting to live up to its name, is a fusion restaurant nestled in the heart of Dempsey Hill. Its contemporary relaxed environment could be suitable for that chill-out party or dinner date.
Chef John See, former Chief Chef of former Australian Prime Minister John Howard, created a set menu ($80 Nett) which showcased his creativity in infusing whiskey into culinary creations.
The Wild Brown Rice Salad with semi dry tomatoes, baby quail egg and Dalmore whisky aspic first arrived in a horizontal setting. Chef See quickly turned it around to a vertical setting, explaining that it would make patrons follow a certain process in eating, slowing enjoying the flavours of the rice with a tinge of citrusy orange flavour.
The Seafood Bouillabaisse first arrived sans the Glenfarclas whisky crème with a fresh bouquet of shiso mix. After the mix was poured in, the blend of the spirits and seafood became a perfect blend – one of the best soups I ever tried.
Many may not be fans of duck meat. Some other patrons described the Duck leg Timbale as slightly sweet. But I liked its light crusted skin which had a whisky-malted vinegar glaze with tenderized meat.
Christmas seemed to arrive early with a rich fruit cake served as dessert. Whisky and fruit cake was an obvious choice, though I wished for something more imaginative, or simple like the light spirited ice cream to end a filling meal.
Scotch whiskies, with a certain distinctive smoky flavour, seems to appeal to a certain target group of drinkers. With more marketing and a fresher and younger appeal in its food, Infusion could make whiskey the new wine.
Infusion, Blk 16A Dempsey Road Singapore Tel: +65 6479 6188
Opening Hours: Mon–Fri: 6pm – 11pm; Sat: 12pm – 11pm; Sun: 11.30am – 11pm
June 25, 2016