MHB Digital and The Macallan at Burnin’ Pit’s 1st Anniversary Party

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We recently headed over to Burnin’ Pit in Desa Sri Hartamas for their first year anniversary on 5 July 2019. The Burnin’ Pit is the first of its kind in Malaysia and is a pork-free (the outlet does serves alcohol though) restaurant and bar which features low and slow cooked meats lovingly cooked for up to 12 hours.

Popular dishes include their tender slow-cooked Wagyu or Aussie beef brisket, beef ribs, and pulled lamb among other American favourites, as well as a local twist on “Jerk Chicken” with their version of Percik Chicken!

The casual dining establishment spans two floors of a corner lot in bustling Desa Sri Hartamas, Kuala Lumpur, with a balcony on the first floor that’s great for watching the world go by. The ground floor is the low table dining area where you have a view of the chefs in action, while the first floor is the bar area with high-tables which is more conducive for socialising with your friends over some drinks. There is also a live band performance on certain evenings.

The ground floor features an open design with lots of glass and an environment that is both welcoming and comfortable

Congratulations to the Burnin’ Pit! Here’s to many more anniversaries to come!

The live band kept us entertained with some classic and current pop numbers

We had a great catch-up over some Macallan single malt Scotch whisky and delicious smoked meats.

Good friends, great conversations, premium Scotch whisky, delicious smoked meats, and a nice ambiance – now that’s a wonderful evening indeed!

The delicious and tender smoked meats went exceptionally well with The Macallan single malt whisky which are made with exceptional oak casks that are the single greatest contributor to the outstanding quality, natural colours and distinctive aromas and flavours of The Macallan.

The Macallan was founded in 1824 in the heart of Speyside, and was one of the first distilleries in Scotland to be legally licensed, and today is one of the world’s leading single malt whiskies. The Macallan draws on influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional Scottish methods and craftsmanship.

Two years ago, I had the opportunity to meet and chat with Nick Savage, Master Distiller of The Macallan (which you can read here – https://timchew.net/2017/11/28/an-evening-with-nick-savage-master-distiller-of-the-macallan/) who explained that the process of creating Macallan whiskies was like creating a supercar, using only premium raw ingredients, combined with intricate skills and techniques, even sourcing quality sherry and oak casks to age the whiskies in, all to create the “Ferrari of Whiskies”. So the next time you enjoy a bottle of Macallan, remember that what you’re savouring is the culmination of superior quality and tremendous skills and experience.

For more info on The Macallan, head over to http://www.themacallan.com/