The foundation of Japanese Whisky – 12 years of barrel aging
By Darinee Durai & Qian Leung
Sample the cuisine of Chef Diego Chiarini, such as whisky marinated beef tenderloin tartare, pan-fried duck foie gras, stracci pasta with chestnut and black truffle ragout, and slow-cooked lamb belly with whisky marinated black figs paired with Japanese whiskies such as Yamazaki 18YO, Fuji Sanroku 18YO, Nikka Yoichi 20YO, Karuizawa 40YO, Togouchi 25YO, and Hibiko30YO at Oso Ristorante on 1 April, Saturday.
By Darinee Durai & Qian Leung
