Our First Ever The Macallan Savoury Sweet 4 Hands Pairing Experience | 21st Dec

By Angliss`s Executive Pastry Chef Ben Goh & Our Executive Chef Yew Eng Tong.
Limited Seats Available, One Night Only

Ben Goh X Yew Eng Tong



Special Curated Cocktail

1st Course

Smoked Eel Cannelloni


Kueh Lapis / Popcorn / Hawthorn

The Macallan Double Cask 12 Years Old

2nd Course

Beet & N25 Hybrid Caviar


Konantsu / Mochi / Miso

The Macallan Double Cask 15 Years Old 

3rd Course

Seafood Tartlet & Cauliflower


Pumpkin / Exotic / Rice Pudding

The Macallan Double Cask 18 Years Old

4th Course

Scampi / Oba / Brick


Malted Barley / Cacao / Caramel

The Macallan
A Night on Earth – The Journey

Take Away Gift

Whisky Truffle & Whisky Canelé

Date: 21 Dec 2023 Thursday
Time: 7 pm onwards
Price: $228 ++ (15ml) Per Pax

Due To Limited Seats Available, Please Book Your Seats Early.
A Non-Refundable of $180 Nett will be Charged for Cancellation.

Chef Ben Goh is currently the Executive Pastry Chef of Angliss Singapore. Taking his passion to the professional level, he joined Swissotel The Stamford in 2006. Chef Ben worked his way up the ranks and through the kitchens of world-renowned institutions and hotels in the past 16 years, most notably helming the positions of Executive Pastry Chef at InterContinental Singapore and at Shangri-La Guangzhou in China.

His creativity and exceptional culinary skills have won him multiple international awards such as the Gold Medal in the IKA Culinary Olympics 2020 and Pastry Chef of the Year at the World Gourmet Awards in 2019. Recently 2022 World Culinary Cup held in Luxemburg, Chef Ben Goh won double gold medals and one silver medal including Champion in the National Art Piece category.

Worked with 3-Michelin Star Chef Christian Bau (Victor’s Dining, Germany), Executive Chef Yew Eng Tong has always been part of the Asian team for Bau’s four-hands pop-ups, most recently at Michelin-starred Noi @ Four Seasons Hotel.

Chef Yew was also the team captain who led the Singapore National Culinary Team at the Culinary Olympics 2016 to clinch the championship. He’s not unfamiliar with representing Singapore internationally in culinary competitions – he was also the Singapore representative at the Bocuse d’Or, the world’s most famous culinary competition at the Asia selection of Bocuse d’Or 2012 in Shanghai, exceeded all expectations and came in first, beating other Southeast Asian countries such as Japan to the top podium position.