From Scotch with cake to Hakushu with sashimi, some of the finest whiskies meet their perfect partner at the Wallpaper* tasting table.

Chivas Regal with Bang Bang Chicken
18-year-old Blended Whisky, £41, by Chivas Regal
Serves 4
4 skinless boneless chicken breasts
2 tbs sesame seeds
1 cucumber
1 carrot
4 spring onions, trimmed and chopped
For the dressing:
4 tbs smooth peanut butter
2 tbs soy sauce
2 tbs toasted sesame oil
2 tbs light vegetable oil
2 tsp Szechwan chilli oil (include some of the chilli flakes in the oil)
Juice of half a lime
1 tbs sugar
1 tbs finely grated fresh ginger
Place the chicken in a pot, cover with water, bring to the boil, then turn down the heat and simmer for 15 minutes until cooked through. Remove from the liquid and allow to cool. When cold, place each breast on a board and bang it sharply two or three times with a rolling pin to begin breaking up the flesh. Shred the chicken into strips. Place in a bowl and set aside. Put the sesame seeds in a dry frying pan over a medium to high heat. Toast them, shaking the pan constantly and never leaving them unattended, as they will turn golden brown very quickly. Pour out onto a plate and set aside. Peel the cucumber, slice into quarters lengthways, and cut out the seeds. Julienne the cucumber into strips roughly matching the chicken shreds. Peel and julienne the carrot similarly. To make the sauce, place all the dressing ingredients in a bowl over a pan of simmering water. Whisk for a minute or so, until the sugar has dissolved and you have a smooth paste. Remove from the heat. Whisk in approximately 100 ml of hot water, more or less, gradually, until you have a thick dressing. Compose the plates with a layer of cucumber, carrot and spring onion, followed by the chicken, and then the sauce. Sprinkle with sesame seeds and serve.
All photographs by Richard Foster