Glenmorangie Sensory Revelation Menu at T'ang Court - Unique Whisky Pairing Menu from 16 June to 15 August

(Hong Kong – 27 May 2009) – Award-winning single malt whisky brand, Glenmorangie, is being twinned with the Two-Michelin-Star T’ang Court, the signature Chinese restaurant at The Langham for an exquisite “Sensory Revelation Menu” which pairs the finest of authentic Cantonese cuisine and the most delicious malt whisky in the world.



Revolutionising the tradition of cognac served at Chinese banquets, the 6-course “Sensory Revelation Menu” features a paired Glenmorangie with every dish. Available from 16 June to 15 August, the menu is priced at HK$1,480 per head (plus 10% service charge). On 16 June evening, the price also includes one complimentary bottle of the brand’s Original single malt for each guest to take home to celebrate the introduction of this special tasting menu.



The dinner reveals a kaleidoscope journey for all diners. It starts with Glenmorangie Original, Britain’s top-selling single malt, served with T’ang Court’s award-winning seafood dish – Sautéed Prawn and Crab Roe with Golden-fried Pork and Crab Meat Puff. Sautéed swiftly in the hot wok, the freshness and richness of big prawns and the crispy texture of crab meat puff is perfectly matched with the alluring complexity of the Glenmorangie Original.



Velvety-textured Glenmorangie Quinta Ruban, which is extra matured in ruby port pipes, is next matched with the rich and smooth character of the supreme broth of Braised Shark’s Fin with Crab Meat.



Pairing with the fruity aroma and refreshing flavour of Crispy-fried Garoupa with Pomelo, Chili and Lime Juice is Glenmorangie Nectar D’Or, which is sumptuous and syrupy from extra maturation in hand-selected Sauterne wine barriques.



Imperial-style Golden-fried Chicken Wing Filled with Bird’s Nest and Yunnan Ham delights diners with its light and crunchy texture. The savoury, juicy flavour of the fillings blend in perfectly with luscious Glenmorangie Lasanta, which is elegant and sweet from being extra-matured in Spanish Oloroso sherry casks, after at least 10 years in bourbon casks.



Glenmorangie 18 Years Old then accompanies Sautéed Bitter Marrow with Sliced Loofah, Fungus, Lily Buds and Gingko; and Glenmorangie 25 Years Old is served with Baked Seafood Rice with Cream Sauce in Crab Shell.



The menu is completed with dessert of chilled sago cream with star fruit and mango juice, waking up your palates before the finale of Chinese petit fours.



For reservations, please call The Langham, Hong Kong at +852 2375 1133.



*Guests are requested to make bookings 1 day in advance (except for kick-off dinner on 16 June).



The promotion is for a minimum of two persons.