Featuring Glenfiddich whisky paired with authentic korean-style grilled signature beef cuts.
SINGAPORE 11 May 2021 – Hanjip Korean Grill House, a dynamic korean barbeque restaurant located in the heart of Clarke Quay, begins offering diners a whisky pairing experience today. For the month of May, patrons get to enjoy premium beef cuts complemented with carefully selected whisky, ending off with delectable roasted tea gelato.
With its sleek modern interior, seven private themed dining rooms and an impressive selection of premium meats, Hanjip aims to elevate the conventional korean grill experience. Their latest curation is changing the game by introducing Singapore’s first ever Korean Barbeque and whisky pairing experience.
“Pairing spirits with foods, especially grilled meats, have been growing in popularity in recent years. You see it in high-end Japanese restaurants, in premium steakhouses. Locally, even chinese cuisine has been complemented with whisky,” said Kay Lee, bar manager of Hanjip.
“We wanted to try something new. Korean joints in Singapore offer the quintessential dining experience-it’s loud, it’s a burst of flavors and there is always alcohol. But only Korean alcohol. We wanted to give our diners a fresh take, while still preserving elements of authentic Korean-style grilling.”
Hanjip uses whisky from Glenfiddich, the world’s most awarded single malt scotch whisky.
The highly allocated sets start out with their signature Wagyu Striploin MS7, Wagyu Brisket MS9 and Marinated Boneless Shortrib. Each meat is carefully paired with a tasting dram (30ml) of Glenfiddich 12 Year Old, Glenfiddich 18 Year Old and Glenfiddich 15 Year Old, respectively.
Nick, owner of Hanjip, first got inspired by wanting to pursue the growing culture of whisky pairings. The Hanjip team worked together to find the perfect note for each select cut of meat, each pairing truly highlighting the explorative nature of food tasting.
The Wagyu Striploin MS7 and Wagyu Brisket MS9 are two of Hanjip’s signature, proudly aged cuts, part of the Australian Wagyu selection. The first will be paired with the Glenfiddich 12YO, a fruity blend with a hint of pear. The smooth, mellow whisky goes with the richly savoury and succulent cut, letting diners appreciate the subtle nuances without any distraction. The brisket, on the other hand, is complemented by the Glenfiddich 18YO’s sweet, luxurious finish – delivered with rich dried stone fruit and smooth baked apple.
The third set features Marinated Boneless Shortribs, an iconic cut in Korean-style barbeque, chosen to go with the Glenfiddich 15YO. The layered malt serves to bring out the honeyed flavours, without undercutting its beefy counterpart. A robust and complex aroma emboldened with spice, this whisky possesses layers of sherry oak, marzipan, cinnamon and ginger.
“Usually, when diners want to indulge in alcohol and have a good hearty meal at the same time, they will just pick the spirits themselves, without considering how this can affect the quality of their experience. The way that whisky is able to bring out certain elements of grilled meat should be given more thought. That’s why we have done the deep digging to derive the perfect pairings so that our customers can get the best of each meal,” said Nick.
To end things off, dessert is a nutty and toasty Roasted Tea Gelato – made from Hojicha tea leaves, a palatable finish to the ultimate culinary journey.
The whiskys are from Glenfiddich’s core range and is in itself a divine experience, delivering mellow notes to more complex finishes. Revelers can now enjoy a limited-time offer of the Glenfiddich 12YO at $348+ for two bottles and $488+ for a triple set. The Glenfiddich 15YO is also available at $518+ (twin) or $758+ (triple).
The Whisky Pairing Experience is available from today at Hanjip Korean Grill House, priced at $168++ for 2 people, and an additional $38++ for one flight and one gelato.
Hanjip is located at 3C River Valley Rd, Blk C #01-11 and is open 11.30am to 2:30pm (lunch) and 5.00pm to 10.30pm (dinner) daily.
Whisky Pairing is available from Sunday to Thursday. Postponed till further notice.
Reservation can be made via chope, subjected to availability.
Media Contacts
Chelsea Lim
Marketing Manager
+65 8118 0304
chelsea@hanjip.sg