Genrerally speaking, Whisky goes very well with any kind of Chinese Food. I think that's also the reason why single malt is so popular in Taiwan. However, I actually changed my belief tonight. It was just a normal family dine-out . I broght my 200ml-bottle Bruichladdich 10yo (46%, OB) with me. This winner, quite strange, doesn't go with food at all. Why? It never happened before, normally speaking, any malt can go with Chinese food. Why such a good malt can't? I remember this one goes with western food very well, when I was in Bruichaddich. Maybe an elegent malt need lighter sauce? Malt and food seems not as easy as I thought. We now have Martine Neout join the Maniacs, I think I can learn much more from her.