Singaporeans not easy to please says El Celler de Can Roca’s Josep Roca

SINGAPORE — It is a rare opportunity to dine on some of the finest dishes and spirits, one that is not lost on diners attending tonight’s (April 21) The Macallan Masters of Taste whiskey pairing dinner presented by world No. 2 restaurant El Celler de Can Roca in collaboration with the World Gourmet Summit 2015’s chef and restaurant of the year, Ivan Brehm of Bacchanalia.

The event, graced by feted sommelier Josep Roca and his brother Jordi (who is in charge of desserts), will feature a few of the Catalan restaurant’s signature dishes, including the timbale of apple and duck liver, which has been on the menu since 1996. And while it may seem easy to presume Singaporeans will lap up this opportunity, Josep said that Singaporean diners won’t be easy to please, describing the island’s breed of food lovers as a complex bunch who are “open” to a variety of cuisine styles.

He also shared in an earlier statement how honoured they were to represent The Macallan once again and to finally make it to Singapore. “The collaboration with Bacchanalia and The Macallan will create an experience that takes guests on a journey of gastronomic discovery … We want to make this one of the most memorable culinary experience of our guests’ lives.”

They will also be banking on new dishes specially created for the occasion. One such dish is the comte soup with walnut, onion, curry and lobster. He explained that the Scottish lobster was chosen for its unique texture, while the dish’s creaminess and earthy flavours complement The Macallan No. 6 and vice versa.

He added: “It’s a challenge (to impress Singaporean diners) but we love a challenge.” Could the sell-out dinner convince him to return for a similar experience? “Maybe next year,” Josep smiled. The hard bit, we think, will be figuring out how they might get his brother and head chef, Joan, to make the trip on his days off.