We are very fortunate in Kuala Lumpur to be able to sample a variety of exotic cuisine, cooked or prepared under the supervision of the natives of the countries from where they originate.
A workshop at the flagship Le Cordon Bleu school, a dip into the gourmet city’s culture, sights and smells... and Le Cordon Bleu Malaysia students are confident the culinary arts is what they want to do.
Unlike other Islay whiskies, Bunnahabhain eliminates the smoke and goes straight into a rich, syrupy sweetness. Senior blender Dr Kirstie McCallum talks us through some gorgeous wee drams.
