Cold Creamy Marc de Champagne
By Carmen Lim
Bringing diners to experience a gastronomic height all the way up at 62nd floor, Chef Chris Millar welcomes all guests to join him and Masterchef Alexandre Gauthier to create three menus catered to your taste buds. Not only that, Chef Millar was all geared up for The Macallan Wagyu hosted at his well familiarised kitchen! Featuring whisky of different vintages from Macallan, Chef Millar went through the trouble to design a wagyu beef (fully sponsored by Giorgio Ferrari) dinner where each dish is paired perfectly with whisky instead of wines. An awe-inspiring and one of a kind pairing dinner, leaving guests highly satisfied with the uniqueness.
