Cover Shanlinxi high mountain Oolong Tea, chef’s Dim Sum selection and double boiled fish maw, Matsutake mushroom in supreme soup (Photo: courtesy of Lai Ching Heen)
Shanlinxi high mountain Oolong Tea, chef’s Dim Sum selection and double boiled fish maw, Matsutake mushroom in supreme soup (Photo: courtesy of Lai Ching Heen)
1 / 1
Tatler+
Lai Ching Heen
Lai Ching Heen joins forces with Taipei tea house Ainsi Thé for an exclusive tasting menu with pairings led by Angela Chang, the first Taiwanese tea sommelier to serve in a Michelin-starred restaurant
Tea is emerging as a distinctive pairing that holds its own against traditional alcoholic accompaniments. At Tatler Best Spotlight restaurant Lai Ching Heen, who also holds two Michelin stars and two Black Pearl diamonds, demonstrates the versatility of tea with a new tasting menu that bridges tradition and innovation. Partnering with Ainsi Thé, a fine tea house founded by celebrated Taiwanese tea sommelier Angela Chang, the restaurant will serve an exclusive tasting menu that spotlights Taiwanese high-mountain oolong tea.
Born into a fourth-generation tea family in Nantou, Chang’s upbringing was immersed in the aromas of withering rooms and roasting houses. Her studies took her across the world to Europe and the United States, where Chang sharpened a palate and refined an approach to tea that is nuanced yet unmistakably rooted in Taiwanese traditions. Terroir defines Ainsi Thé’s oolong teas. Farmed at Shanlinxi High Mountain at 1,600 metres above sea level and surrounded by mist-shrouded forests and cedar valleys, the tea delivers subtle sweetness and layered aromas unique to the region, refined further through a meticulous roasting process.
Four teas are selected for this menu and designed to be a progression of flavours. The journey begins with Alishan Tieguanyin cold brew tea, fermented and charcoal-roasted over longan wood to offer notes of fruit and honey. Shanlinxi high mountain oolong follows, perfumed with the scents of cedar wood and orchid. Next, Taiwan Oriental Beauty tea brings natural sweetness to the table, while lungan flower golden monk fruit tea concludes the experience on a floral, soothing note.
Above Taiwan Oriental Beauty Mr Jiang Zhao Xuan and braised fresh whole abalone 6 heads, minced pork pipa tofu in oyster (Photo: courtesy of Lai Ching Heen)
Above Taiwan Oriental Beauty Mr Jiang Zhao Xuan and wok-fried pigeon, marinated young ginger, mountain pepper & Wagyu beef noodle (Photo: courtesy of Lai Ching Heen)
Taiwan Oriental Beauty Mr Jiang Zhao Xuan and braised fresh whole abalone 6 heads, minced pork pipa tofu in oyster (Photo: courtesy of Lai Ching Heen)
1 / 2
Lai Ching Heen has curated a selection of dishes to pair with teas by Ainsi Thé. The chef’s dim sum selection features a steamed prawn dumpling duo, where premium Obsiblue prawns are hand-chopped into a bouncy paste and enriched with shrimp roe for added depth. Two seafood dishes follows: double boiled fish maw with Matsutake mushroom in supreme soup nourishes with a full-bodied flavour profile, while the braised fresh whole six-head abalone with minced pork pipa tofu in oyster jus showcases the refined craftsmanship of Cantonese cuisine, where tofu is made from a blend of bean curd, barbecued pork and shrimp.
Another highlight is the wok-fried pigeon with marinated young ginger, mountain pepper and Wagyu beef noodle soup, complemented by marinated young ginger and mountain pepper for a layered tasting experience. Concluding the menu is a Cantonese classic: double boiled milk with brown sugar, ginger tea and pineapple puff pastry that offers a subtly tangy, soothing finish.
The menu will be available from August 15 to October 4 from HK$1,488 per person. Chang will be present at Lai Ching Heen on August 15 and 16 to guide guests through this tasting experience.
Lai Ching Heen
Cantonese
|
$ $ $ $
G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
