Famous for its street art, hawker food and status as UNESCO heritage site, Penang draws crowds of visitors looking for a quintessential Chinese-Malaysian experience, with a decadent touch of throwback to a time where opulence in craftsmanship was expected; a norm even, in daily life. If there was any landscape that could be the anti-minimalist movement in Malaysia, the history-rich Georgetown, capital of Penang would lead the way in most elements of life, be it food, clothing, rituals and especially architecture.
Take the Leong San Tong Khoo Kongsi clan house as an example of the latter, used by 19th century members of the wealthy Khoo clan, Straits merchants who travelled to Penang from the Hokkien province in China.
There are gold etchings all over the facade, stone walls carved with symbolic design and intricate pillars lined up along the patio. Ceramic dragons, a symbol of power and dynamism, traverse the thatched roof of the house, whilst two stone Gurkha soldiers, known for their military dedication and prowess stand guard as the first line of defense at the entrance into the clan house — if an attacker could ever get past them, then they should be prepared to meet the clan’s god and goddess protectors further up the steps.
Built in 1850, the clan house served as a social space, within a full village complex that was made up of institutions like governance, schools and finance. After a fire in 1901 destroyed the old clan house, Khoo Kongsi was rebuilt, and has undergone one or two restorations since then. Although it is said to be more modest than its predecessor, its intricate, early 20th century doesn’t fail to evoke a sense of grandeur from an onlooker.
With this background knowledge then, it is hardly a surprise, nor is it overstating for John Walker and Sons — a whisky label with its own rich heritage dating back to 1820 — to launch their newest, by-invitation only event, the XR-21 Mastery in the compound of the Khoo Kongsi clan house. In full view of a brightly lit Khoo Kongsi clan house, the evening launch saw media guests, Penangites and whisky connoisseurs congregate for an evening of entertainment and free-flow of XR-21 whisky, paired with a contemporary, Western-style dinner prepared by Penangite chefs — Spider Kong, chef and owner of Soul Food, a private dining establishment, and Jeffrey Tan, Head Pastry Chef at Métisser Pâtisserie & Tea Room. The main meal showcased chef Kong’s clever blend of local ingredients prepped using Western techniques produced fresh, palate pleasing dishes: Tiger Prawn Kerabu, Chicken Ravioli, and a choice of either Seared Barramundi or Tamarind Lamb. Chef Tan’s dessert masterpiece provided a delightful finale — an edible “tree” made of chocolate mousse and amra fruit.
Chef Jeffrey Tan (Left), the Head Pastry Chef at Métisser Pâtisserie & Tea Room and Chef Spider Kong (Right), Chef Owner of private dining restaurant, Soul Food.
Easy on the nose and smooth on the palate, XR-21 is taken from a blend of Johnnie Walker’s reserve of rare, 21 year old aged whiskies created based on master blender Sir Alexander Walker II’s personal tasting notes.
Tasting notes for the XR-21:
Colour : Golden, Orange Amber.
Nose : Orange zest emulsified in mild spice, a cross between pungent summer flowers and ripened fruits fill the senses. Citrus notes melds with pistachio hazelnut nougat. Bulrushes dipped in caramel arrive in a coach of maple syrup and honey.
Taste : Subtle notes of spiced vanilla, a sweet hint of honey and smoke wrapped in soothing spice.
Finish : Smooth finish.
And finally, for your viewing enjoyment, here’s a gallery of the evening’s dishes.
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- Chicken Ravioli, an Asian and Italian fusion dish of a clear lemongrass with chicken ravioli.
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- Penang mango kerabu salad served with tiger prawns
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- Tamarind Lamb, char-grilled, polenta cake seasonal vegetable, confit cherry vine tomato and cooked with tamarind red wine au jus
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- Seared Barramundi, takes its place amongst the two choice of main course, pan-seared and topped with chili and preserved soy bean
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- Amra Tree, a dessert specially curated for the XR 21 Mastery which incorporates the amra fruit, a jew plum popularly used in making drinks in Penang
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- Passion Fruit chocolate, made with a fresh local passion fruit and Madagascar chocolates, finished with gold lining. Coconut Praline, made with dessicated coconut and dark chocolate, and Nutmeg Pate de Fruit, a candied nutmeg coated with the John Walker & Sons XR 21.
For more information on the XR 21 Mastery, which aims to feature local hidden gems and expertise in the culinary industry, contact [email protected].
