Thailand & Burgundy – Michel Couvreur Whisky Dinner at Plu Thai Cuisine | 25 Sep 2026

Thailand & Burgundy

A whisky dinner with the cellar master

For one night only, join Jean-Arnaud Frantzen, Cellar Master of Michel Couvreur, for an intimate whisky dinner pairing the distinctive, oxidative and savoury character of Michel Couvreur with the bold fermented flavours of Thai cuisine at Plu.

Friday, 25 September 2026 · 7.00pm
Plu Thai Cuisine · 22 Scotts Road, Goodwood Park, Singapore
SGD148 nett per seat · six pours · six courses

From Burgundy to Thailand

Michel Couvreur’s whisky is known for a savoury, oxidative register — walnut, dried fig and umami — a natural counterpoint to the shrimp paste, fish sauce, fermented soy, toasted rice, chilli and spices of the Plu kitchen.

The evening is designed as a progression through six pours and six Thai courses, showing how spirit, cask and cuisine change one another when tasted side by side.

The Pairing

• Couvreur’s Clearach — Highball, Kaffir Lime
  Burmese Tea Leaf Salad
• Candid · 48%
  Crispy Rice Vermicelli with Shrimp & Kaffir Lime
• Vin Jaune, over 10 years · 48% · 25ml
  Shrimp Paste Relish, Mackerel & Vegetables
• Special Vatting, Peaty Malt · 48%
  Grilled Pork Neck Salad, Toasted Rice Dressing
• Young Blossoming Single Cask · 48%
  Pork Panang with Peanut
• Overaged, cask strength · 52%
  Beef Massaman with Sweet Potato & Nuts

The Cask and Its Contents

Young Blossoming Single Cask spent eleven years in a single Pedro Ximénez butt from Bodegas Toro Albalá. During the evening it is revisited alongside Don PX 1984, Toro Albalá — the wine that seasoned the cask — before returning to the whisky.

Event Details

Date: Friday, 25 September 2026
Time: 7.00pm
Venue: Plu Thai Cuisine, 22 Scotts Road, Goodwood Park, Singapore
Price: SGD148 nett per seat
Includes: Six pours and six courses

Seats are limited and the cellar master is here for one night only.