For the 22nd World Gourmet Summit, Executive Chinese Chef Edward Chong presents a 5-course menu incorporating Australian ingredients. Paired with 5 types of premium Auchentoshan whisky, the dinner is hosted by Auchentoshan Brand Ambassador, Jamey Merkel.
Highlights of this invigorating menu include Wild Caught Roei Abalone in Shell with Kombu and Uni, Australian Barramundi with Ginger Blossom and Mango Salad, as well as Wagyu Beef Oxtail in Truffle Paste.
