Not recommended for the faint of heart, Saint Pierre takes customers on an odyssey through the classic and Avant-garde horror movies of lore with their seasonal Halloween menu, made in conjunction with Glenmorangie single malt Scotch whisky.Â
A specifically curated feast only open to the public on Hallowâ€™s Eve, the devil really is in the details with Chef Emmanuel Stroobantâ€™s 6-course menu, paired seamlessly with the positively ghoulish spirit of Glenmorangie. The night begins with literal quiet aplomb with â€˜The Silence of The Lambsâ€™ featuring osietra caviar, smoked salmon, bonito and leek before creeping into the second course, â€˜ITâ€™, with carabineros prawn, beetroot and fermented milk accompanied by Glenmorangie Lasanta.Â
It may be hard to follow a cult classic remade such as IT, but Saint Pierre does so beautifully with a combination of monkfish, squid ink and Jerusalem artichoke artfully named â€˜The Ringâ€™, with a splash of Glenmorangie Quinta Ruban on the side. The fourth course of foie gras, apple and red berry earn its title of â€˜Voodoo Risingâ€™ which is presently followed by â€˜The Farmâ€™ with duck, endive, blood orange with extremely rare 18-year old Glenmorangie.
The six-course menu ends on a high note, unlike its namesakes, with â€˜I Baked Him A Cakeâ€™ featuring an indulgent cake with li chu dark chocolate, pumpkin spice and coffee, paired with Glenmorangie Signet. This macabre affair is available for at RM 666 per person at the W Kuala Lumpur, and we suggest calling ahead of time to confirm reservations. So, hold tight to your faith and donâ€™t let them know youâ€™re afraid, because once dinner is over, who knows where the night could lead you.