Colonial-style Chinese restaurant Lai Bun Fu is matching sake with a creative twist on nouvelle Cantonese cuisine for an extraordinary oriental culinary adventure this summer at On Lan Street, Central from June 1-September 30.
A 9-course Sake Pairing Menu by former Hong Kong Government House Head Chef Chung Kin Leung complements new variations on traditional summer Chinese specialties with the fragrances, flavours, complexity and nuances of premium Japanese sakes, priced HK$1,180.
Smooth, elegant and subtle Egao Hyakuyaku is the companion for a trio of savoury appetisers that introduce the experience – Clam with Malan, Chilled Abalone Marinated with Sake and Cold Vermicelli with Shredded Chicken.
Sakura Muro Machi Yuzu Liqueur, made from fresh Okayama yuzu juice and high quality Japanese sake made from Omachi rice, complements the sweetness of the first main course of Chilled Lobster with Yuzu Sauce.
Robust Daiginjo, which won the Annual Japan Sake Competition, is paired with the delicate seafood flavours of Pan-seared Tofu Stuffed with Prawn Mousse in Sea Urchin Sauce, and Pan-fried Atlantic Black Cod with Preserved Vegetables.
The décor of Lai Bun Fu transports guests back to the colonial days of yesteryear, with the sophisticated marbled floors, forest green panelled walls and refined Chinese antiques, as old favourite Chinese songs are played in the background
“With an elegant, subtle aroma and long, dry finish this sake is excellent for accompanying a wide range of food including Chinese and Japanese cuisine, amplifying the natural tastes of ingredients without dominating the flavours,” said restaurant Manager Mr Jeff Chum.
Delicate and “easy to drink” Kame No O Kurabu pairs with savoury Braised Angus Beef Brisket & Papaya, and the menu is completed with Lai Bun Fu Signature Fried Rice anddessert of Almond Tea with Steamed Egg White.
Mr Chum added: “Premium sake is worthy of appreciation with food pairing on the same level as fine wine. The range of flavours and fragrances are in a more narrow band than wine, but incredibly diverse, and a fascinating challenge for chefs.”
Kame No O Kurabu pairs with savoury Braised Angus Beef Brisket & Papaya
“In Japan, local sake matches well with original cuisine of the region. Sturdier sake from mountainous regions like Tohoku complement the salt-preserved and fermented flavours of that region, and sake from Shizuoka, Toyama and Miyagi are lighter and more subtle, which works perfectly with the abundance of fresh seafood in these areas.
“But adapting the pairing to more foreign cuisine is a bold new world of match-making that requires a bit of imagination, ingenuity and vision.”
Sakura Muro Machi Yuzu Liqueur complements of Chilled Lobster with Yuzu Sauce
Lai Bun Fu opens daily, from 12:00 to 15:00 and 18:30 to 23:00; Saturday and Sunday, from 11:30 to 15:00 and 18:30 to 23:00. It is located at 5/F, 18 On Lan Street, Central, Hong Kong. For reservations, please call (852) 2564-3868.