Straight from the heart and ingrained in passion, discover a collection of short films that explore the pursuit of craftsmanship between MICHELIN Guide restaurant chefs and The Balvenie.
The ultimate expression of craftsmanship is seen in one’s commitment, determination, and passion. The Balvenie whiskies, trusted by MICHELIN Guide restaurant chefs, mirror the same heartfelt dedication poured into the craft of culinary arts and gastronomy.
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Discover a new dimension of flavour when passionate cooking meets The Balvenie’s distinctive character and heart.
Episode 1: Handcrafting Flavours: How Garibaldi’s Roberto Galetti Unites The Ingredients Of Italy With Whisky
Creating exciting new dishes is an endeavour that requires the skills, experience and imagination of the chef, and likewise in crafting whisky. In this video, The Balvenie celebrates Garibaldi’s founder and chef Roberto Galetti, who skilfully brings together ingredients and fresh flavours. Discover modern Italian dishes paired perfectly with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky at One MICHELIN Star Garibaldi in Singapore.
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Episode 2: Handcrafting Heritage: Madame Fan’s Chef Mike Tan On Pairing Cantonese Cuisine With Balvenie Whisky
It takes more than functional skill and expertise to create something extraordinary, it is the heart that goes into every dish and Balvenie expression that makes it truly special. In this video, The Balvenie celebrates the heart and passion that Madame Fan’s chef Mike Tan puts in his dishes the same way their Malt Master David Stewart does with their whisky expressions. Discover modern Chinese cuisine paired perfectly with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky at MICHELIN Plate restaurant Madame Fan.
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Episode 3: Handcrafting Inspirations: Mirko Febbrile Envisions Modern Italian Cuisine with Whisky Notes
It takes passion to evoke a new vision of modern Italian cooking. In this video, The Balvenie 12 Year Old DoubleWood and 14 Year Old Caribbean Cask whisky are paired with beautiful modern Italian cooking at One MICHELIN Star Braci in Singapore. Chef de cuisine Mirko Febbrile highlights the honey notes of the former and toffee notes of the latter through dishes that celebrate the craftsmanship of both food and whisky.
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Episode 4: Handcrafting Legacies: Shisen Hanten's Ling Heng Yao Elevates Sichuan Flavours With Storied Whiskies
It takes heart and passion to both preserve and propagate a culinary legacy across generations and geographies. In this video, executive sous chef Ling Heng Yao of two-MICHELIN-starred Shisen Hanten shows how he plays on the smokiness of The Balvenie 14 Year Old The Week Of Peat and the fruity notes of the DoubleWood 17 Year Old to create new layers of flavour — while preserving the family legacy and Japanese-inflected Sichuan cuisine of executive chef Chen Kentaro and his famous father, Iron Chef Chen Kenichi.
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Episode 5: Handcrafting Technique: Dave Pynt Masters the Understanding of Wood-Fired Cooking at Burnt Ends
It takes passion to master the understanding of wood-fired cooking. In this video, discover how Burnt End’s Dave Pynt and The Balvenie come together in a union of craftsmanship using peat and staves from the distillery in the pairing dishes. As things heat up, The Balvenie 17 Year Old DoubleWood reveals notes of sherry while the 14 Year Old Caribbean Cask exudes its warm vanilla embrace.
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Episode 6: Handcrafting Innovations: Tippling Club on Teamwork and Inspired Whisky Pairings
Tippling Club and The Balvenie come together to map out a gustatory journey that’s rich in craftsmanship, heritage, and flavour. To arouse the palate, a vibrant array of snacks is paired with a stirred cocktail using The Balvenie 12 Year Old DoubleWood, and to end the meal, an almond-based dessert is served with the smoky 14 Year Old Week of Peat.
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Episode 7: Handcrafting Modernity: Mano Thevar Gives New Meaning to Indian Food
It takes passion, dedication, and confidence to preserve flavours rooted in tradition and to breathe new life into them through modern techniques. In this video, Mano Thevar, of newly minted MICHELIN-starred restaurant Thevar, and The Balvenie aim to delight and surprise the palate with two handcrafted whisky-paired dishes that bridge the heritage flavours of Indian culture with modern culinary techniques.
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Episode 8: Handcrafting New Cuisines: Andrew Walsh Flies the Nua Irish Flag in Singapore
Just like the craftsmanship at The Balvenie Distillery, it takes determination, dedication, and a whole lot of passion to commit to tradition and celebrate flavours that are so deeply ingrained in culture and heritage. At newly minted MICHELIN-Starred restaurant Cure at Keong Saik Road, chef-owner Andrew Walsh, in collaboration with The Balvenie, champions Irish cuisine through his culinary craft that tells the story of Ireland’s landscape and history.
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Episode 9: Handcrafting Creativity: Canvas Chef Riley Sanders on His Endless Journey of Discovery in His Culinary Craft
The ultimate expression of craftsmanship is seen in one’s commitment, determination, and passion. For Riley Sanders, the head chef of one-MICHELIN-starred Canvas in Bangkok, this translates into an endless journey of discovery in his culinary craft.
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Episode 10: Handcrafting Identity: Andrew Martin Builds His Cuisine of Multi-Cultural Experiences in Bangkok
Canadian chef Andrew Martin talks about how he fuses his multi-cultural upbringing with the craftsmanship of daily life in Thailand to create his distinct brand of cuisine at one-MICHELIN-star 80/20, and how its many parallels with The Balvenie’s Five Rare Crafts approach to its whisky-making.
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