As we all know, whisky is best enjoyed neat to truly appreciate the rich, deep blends of its flavours. But let’s be honest– pairing fine liquor with food can be an experience like no other when done the right way.

For this September’s KL Weekender, we’re offering three whisky pairing dinners. Yellow Fin Horse, Raw, and Fifty Tales will include flights of Royal Brackla 12-Year-Old, 18-Year-Old and 21-Year-Old. Here’s a sneak peek of what’s in store.

To start: Australian Ben Devlin, owner and chef of Pipit, NSW, Australia will be bringing his distinctively Antipodean style cooking to Yellow Fin Horse at Else Kuala Lumpur. Here he will introduce us to native Australian bush foods such as lemon myrtle, bunya nuts and dorrigo peppers, integrating them with Malaysian-grown vegetables, proteins and fruits to create dishes like Paperbark smoked Alfonsio with slipper lobster jus, and strawberry gum leaf mochi.

Prin Polsuk of Samrub Samrub Thai in Bangkok will be serving Southern Thai fishermen cuisine at Raw, Else Kuala Lumpur. The exploratory menu will have bold and punchy dishes such as fresh seaweed and cashew salad with mussels, then southern prawn curry with Vietnamese mint. These dishes are more than just food on a plate. Each dish narrates the diverse, community-driven cuisine of the island people of the Southern Thai gulf.

Finally, a combination of class and comfort with modern Chinese cuisine by Brisbane chef Louis Tikaram Fifty Tales, a little restaurant nestled in the neighbourhood of Petaling Jaya. Putting a modern twist to comfort Chinese food, Louis is all set to bring dishes such as mackerel sar kok liew with chilli emulsion and smoked green capsicum puree.

Each dinner will be paired with rich and exuberant Royal Brackla, a single malt whisky with a legacy as rich as its flavour. Established in 1812 and nestled in the heart of the Scottish Highlands, Royal Brackla is not just another distillery—it’s the first Scotch whisky to receive a royal warrant from King William IV, earning the distinguished title of “Royal” in 1833. Renowned for its refined smoothness and luxurious taste– with every sip revealing a symphony of rich, fruity notes, layered with honey, vanilla, and a hint of spice, all perfectly balanced through maturation in ex-bourbon and sherry casks. Where most distillers choose to use Oloroso sherry casks in the maturation of whisky. Stephanie MacLeod, Royal Brackla Malt Master, wished to explore other sherries and the flavour profiles they imprint. As such, Royal Brackla is a study in sherry finishing; how different sherries can profile and frame the light fruitiness of the distillery character in various ways which makes it a perfect whisky to compliment many dishes.