Wine & Dine - - TRAVELLER -

Drink pair­ings are get­ting more in­ter­est­ing ev­ery day. Over in Hong Kong, Ja­panese restau­rant Kishoku in Cause­way Bay has col­lab­o­rated with mixol­o­gist An­to­nio Lai to come up with a gin pair­ing op­tion (HK$350) to ac­com­pany its omakase menus.

The gins come in the form of five G&Ts made us­ing house-in­fused gins. Not only do their ver­sa­tile pro­files com­ple­ment the dishes nicely, Lai also be­lieves it helps to “set­tle the stom­ach” af­ter a big meal. Start with a G&T of cu­cum­ber gin with Fever-Tree Pre­mium In­dian Tonic Wa­ter to ac­com­pany the ap­pe­tiser, fol­lowed by a shiso gin with the same tonic to pair with sashimi. The sushi that fol­lows is matched with lemon­in­fused gin with yuzu peel and Fever-Tree Mediter­ranean Tonic Wa­ter. The cit­rus flavours in this com­bi­na­tion cut through the fish and rice for a palate-cleans­ing ef­fect. To off­set the rel­a­tively heav­ier main course, a grape­fruit-in­fused gin and light tonic wa­ter comes next; fol­lowed by Earl Grey gin with lemon peel and Fever-Tree Pre­mium In­dian Tonic Wa­ter to ac­com­pany dessert, mim­ick­ing the tra­di­tional post-meal cuppa. Kishoku of­fers four omakase sets rang­ing from HK$950 to HK$1,550.

5/F Zing, 38 Yiu Wa Street, Cause­way Bay, Hong Kong.

Tel: +852 2893 0333

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