Royal Salute and Justin Foo Collaborate to Create an Exceptional National Day Party Menu

What commonality exists between chef Justin Foo and Royal Salute, the Scotch whisky? Primarily, it is an insatiable desire for adventure. The former has experienced culinary endeavors in kitchens globally, from Singapore to Paris, while the latter has crafted narratives of enchantment and intrigue as one of the oldest operational distilleries in the Scottish Highlands. Secondly, it possesses an aptitude for flavor, catering to even the most discerning palates. Foo's culinary expertise encompasses a wide range of local flavors and elegantly presented European cuisine, while Royal Salute offers two expressions: a 21 Signature Blend and a 38, both of which are esteemed spirits—often referred to as the King of Whiskies—that represent the brand's original offerings.

Image: Mens-Folio

The Royal Salute expressions have been featured at numerous royal events, with the inaugural expression crafted for Queen Elizabeth II's coronation in 1953 and a special edition produced for the wedding of Prince Harry and Meghan Markle. The allure of its amber liquid lies in the duration of its maturation. A distinctive 21 years that renders other whiskies inferior upon the initial sip, as they typically range from three to sixteen years.

Foo can relate to the expertise in aging some of the greatest malts, encapsulated by Royal Salute's phrase, "We Begin Where Others End." He creatively reinterprets two dishes with a regional flair for the National Day celebrations: wagyu beef accompanied by a black bean sauce and tang yuan filled with chocolate ganache, expertly paired with Royal Salute 21 and 38.

He articulates, “Royal Salute begins where others conclude, which I find intriguing as I identify with this approach in my own endeavors.” Upon examining the dish menu, one would anticipate offerings that are local in origin. Where others conclude, I advance further to enhance it. However, we both commence with heritage and transmute it into a distinct experience.

The Royal Salute 21, an homage to the coronation of Queen Elizabeth II in 1953, has been matured for no less than 21 years using the finest Scotch whiskies. A accomplishment that Master Blend Sandy Hyslop asserts will "delight the senses with this rich, rounded, and velvety smooth blend." It facilitates effortless consumption—nuanced hints of sherry, rich fruity undertones, and a sweet orange marmalade conclusion.

Image: Royal Salute

Recipe 1: Wagyu Beef accompanied by Black Bean Sauce and Charred Vegetables.

Ingredients: One piece of A3 Wagyu Angus Striploin, five centimeters thick; sea salt; black pepper; one tablespoon of rinsed salted black beans; half a tablespoon of butter; two teaspoons of cornstarch; one and a half cups of water.

1. Dry the meat and season with sea salt and black pepper.

2. In a heated skillet, sauté the beef with two teaspoons of vegetable oil on each side.

3. If you own an oven, place it in a 180°C oven for six minutes subsequent to searing. Remove the meat from the oven and allow it to rest prior to slicing.

4. When cooking beef only in a skillet, ensure it is at room temperature prior to seasoning and searing. Achieving medium-rare doneness requires four to five minutes of cooking on each side. Allow the steak to rest before to slicing.

5. In the same pan, eliminate excess fat. Incorporate butter and seasoned black beans.

6. Sauté the beans until the butter foam dissipates. Utilize a spoon to crush the beans.

7. Incorporate water and boil for 10 minutes, then thicken with diluted cornstarch to achieve the desired consistency.

8. Serving plate.

Garnish: One bunch of kailan flowers or broccolini and one tablespoon of olive oil.

1. Trim solely the tops of the florets, selecting the most tender shoots.

2. In a heated skillet, apply olive oil and saute the vegetables until they exhibit a small char.

3. Season with salt and pepper, then incorporate three tablespoons of water to deglaze the pan.

4. Evaporate the water and present the vegetables.

Garnish 2: Fifteen pieces of peeled Thai shallots, half a tablespoon of butter, half a teaspoon of sugar, salt and pepper, and toasted macadamia nuts.

1. In a small pot, place peeled shallots and pour water to reach half their height.

2. Incorporate butter and sugar, then season with salt and pepper.

Cover and simmer over medium-low heat for 10 minutes.

4. Uncover and elevate the heat to medium-high until the water evaporates.

5. Stir energetically until the onions are browned on both sides.

Garnish 3: One piece of cleaned burdock root, vegetable oil for frying, and salt.

1. Heat the deep frying oil to 180°C.

2. Segment the burdock into 20-centimeter lengths.

3. Employ a vegetable peeler to thinly slice the burdock and deep fried it promptly to prevent oxidation.

4. When the fried burdock attains a light golden hue, remove from heat and drain on paper towels.

5. Add salt for seasoning.

The Royal Salute 38, named after the ancient stone utilized in British Royal coronation ceremonies, embodies regality with its rich and sweet flavors of fig, candied plums, and a delightful umami essence. Nutmeg and baking spices impart a robust flavor, making it ideal for a nightcap or special occasions.

Recipe 2: Tang Yuan Accompanied with Chocolate Ganache

Ganache: 200 milliliters of cream and 250 grams of chocolate with a cocoa content of 54%-67%.

1. Prepare ganache by heating cream to a boil and thereafter pouring it over chocolate in a mixing bowl.

2. Thoroughly stir and combine the ganache.

Transfer the mixture into silicone molds to form spheres.

4. In the absence of silicone molds, you may refrigerate the ganache and extract portions using a melon baller immersed in hot water.

5. Chill the ganache until needed.

Tangyuan: 160 grams of glutinous rice flour, five teaspoons of boiling water, four tablespoons of cold water.

1. Combine hot water with the flour using chopsticks to prepare the dough.

2. Transition to a spatula and incrementally include cold water.

3. You may need to incrementally add more water, but do so in 0.5 tablespoon increments.

The dough must not adhere to the bowl or your hands and should possess a consistency akin to play-dough. Segment into 20-gram aliquots.

5. Roll the dough into discs with a diameter of six centimeters.

6. Encase frozen ganache spheres and secure them firmly by removing surplus dough.

Freeze for preservation or simmer in water for eight minutes prior to serving.

8. Present with garnish and red coral tuile.

Garnish: Two tablespoons of finely minced candied ginger, two tablespoons of ground toasted sesame, and ice cream of preference.

Red Coral Tuile: 90 milliliters of water, 10 grams of all-purpose flour, three drops of red food coloring

1. Integrate the items and blend thoroughly.

2. In a non-stick skillet, include four tablespoons of vegetable oil and heat over medium-high heat.

3. Transfer half of the mixture and simmer over medium heat until it is entirely desiccated.

4. Eliminate and absorb surplus oil using paper towels.