No, This is Not Wine

The rise of sober curious gourmands in Singapore has led to restaurants shaking up pairing menus with creative non‑alcoholic options

- Dudi Aureus

LAYER BY LAYER

Esora chef-owner Shigeru Koizumi has had a penchant for teas since he was young, so it is no surprise that the tea-pairing programme has become a vital part of the restaurant’s dining experience. In line with his “one-degree” culinary philosophy, which entails lavishing an extreme level of attention to every detail, he sources the tea leaves according to the seasons and through non-commercial suppliers who work directly with tea farmers. These are blended to accentuate the flavors of the accompanying dish. In the Winter menu, Koizumi paired the Japanese sweet monaka with foie gras torchon with Taiwanese oolong. The tea is imbued with dried apples, apple vinegar and sanshō pepper, and carbonated to add a champagne effect. “The teas are not exclusive to Esora, but the end product after we have added our own touches definitely cannot be found anywhere except at our restaurant.”

CREATIVE JUICES