Canton Whisky

A night of rare whisky and fine Cantonese cuisine is a combination that's hard to find and on May 25, Hua Ting restaurant teams up with whisky bar The Writing Club for a one-night only indulgence. Chef Lap Fai creates a six course menu designed specifically to harmonise with the rare whiskies that include Crispy Suckling Pig, Glutinous Rice and Wild Mushrooms with Glenmorangie 10 Year Old; and Pan-seared Japanese Wagyu Beef and Rock Salt with Glendronach 12 Year Old. To top it off, there's the star attraction of Braised Superior Shark's Fin, Crab Claw and Superior Duck Sauce with Knockando 12 Year Old. According to The Writing Club's founder Tan Soo San, these specially selected whiskies stand out because "they were …