6 Horror Movies That Inspired The Glenmorangie X Saint Pierre Kuala Lumpur Halloween Menu
Chef Emmanuel Stroobant of Saint Pierre Singapore, which snagged its second Michelin star a mere month ago, has more tricks up his sleeve this Halloween 2019. While the kids go trick-or-treating on Thursday, October 31st, grown ups can have their own wicked fun starting with a lavish spread at French restaurant Saint Pierre Kuala Lumpur.
Two decades away from turning two centuries old, the great Glenmorangie distillery will lubricate diners with 6 different single malt Scotch whiskies: the Glenmorangie Original, Glenmorangie Lasanta, Glenmorangie Quinta Ruban, Glenmorangie Nectar D'or, Glenmorangie 18 Years Old-Extremely Rare and Glenmorangie Signet.
A fan of the movies, especially the kind that give you goosebumps, Chef Stroobant took cue from 6 of his favourite horror films to concoct 6 devilishly delicious courses, while also finding ways to complement the depth of flavours found in a glass of Glenmorangie.
The Silence Of The Lambs, 1991
The Death's Head Moth, a recurring symbol in the second Hannibal Lecter book/film, lies motionless on an aperitif of caviar, smoked salmon and skipjack. No bugs were harmed in the making.
Largely responsible for causing coulrophobia (a persistent fear of clowns), Stephen King's cult horror is the springboard for an edible sketch enhanced with juicy carabineros shrimp and beetroot.
The Ring, 1998
Whether you prefer the 1998 Japanese horror or the 2002 Western remake, The Ring certainly left a deep impression if you were a 90's kid. Fans of Saint Pierre KL's skilled plating of sauces will fawn over the overlapping display of Jerusalem artichoke puree and squid ink surrounding a fillet of monkfish.
Voodoo Rising, 2016
An edible voodoo doll forms the centrepiece of this dish, but dirty rags and twigs are replaced with decadent foie gras and fruit. Rest be assured that pricking the doll with the provided needles (fashioned out of noodles) won't cause an idyllic camping trip to go wrong.
The Farm, 2018
Full of gore, The Farm required Saint Pierre's team to source ingredients reminiscent of blood, from beetroot to braised red cabbage. Aged Irish duck is then paid with blood orange for extra effect.
I Baked Him A Cake, 2016
More indie but no less eerie, I Baked Him A Cake, a short film about a daughter and her missing dad, lent Chef Stroobant the idea for this li chu cake. Only surfacing every Fall season, pumpkin spice perfumes the final dish in the Glenmorangie x Saint Pierre Halloween dinner.
Ring the restaurant to reserve seats for this remarkable experience.
Saint Pierre Kuala Lumpur | 121 Jalan Ampang, Level 8, W Kuala Lumpur, Kuala Lumpur | 03-2732 5008 | email@example.com