Mastery Of Colours

The Macallan approached three award-winning chefs to interpret its six pillars of mastery into a dining experience. This was the result.

- WORDS FARHAN SHAH

LATE LAST YEAR, The Macallan approached three chefs—Chef Kirk Westaway of Jaan by Kirk Westaway (Singapore), Chef Pichaya “Pam” Soontornyanakij of Potong (Bangkok), and Chef Hoàng Tùng of Å by Tung (Ho Chi Minh City)—to create a menu inspired by its six pillars (The Estate, Curiously Small Stills, Exceptional Oak Casks, Sherry Seasoned, Natural Colour, and Mastery).

The brief was simple: use the pillars and their colours to guide you. The rest was up to them.

The meals were exceptional and the creativity on display really warmed the minds and stomachs. After the meal, I chatted with the three chefs about their mastery of colours.

CHEF PAM: I deeply admire Thai artisans who practice traditional gold leaf making. Their work requires precision, patience, and an intimate understanding of materials—qualities that closely reflect how I approach cooking.

CHEF KIRK: I deeply admire the farmers of the world. They are the ones who nurture the ingredients with such sincerity, dedication and devotion, the very ingredients that I simply have the privilege to cook and present on a plate. They tend the soil, care for animals, and respect the oceans, ensuring quality, purity and sustainability every step of the way. Whether it is vegetables grown in rich, fertile land, livestock raised on beautiful pastures, or fish sourced from pristine waters, farmers are the heroes behind everything we do in the culinary world today. Their craft is the foundation of ours.

My role is just one small step in the journey, and any dish we serve begins long before it reaches the kitchen.