On 2 October, certified tea sommelier David Chan conducted two tea-pairing masterclasses at Gastro-A-Fair, a two-day gourmet event held at Culinaryon cooking studio.
Featuring blended teas from The Tea Depot and dishes from Soup Kitchen, Kimchi Korean Restaurant and Guksu Restaurant, Chan imparted bite-sized information on the origins and varieties of tea, as well as the optimum conditions for boiling water and steeping tea.
But the highlight of the sessions was, undoubtedly, sampling teas with the dishes. With Soup Kitchen’s Samsui ginger chicken, Chan matched Eight Secrets from the Far East, a strawberry and lychee flavoured mix of green tea, oolong, and white tea, which made a perfect pairing.
Next up was Honeytella—a honeybush non-caffeinated herbal tea from South Africa— served with Soup Kitchen’s dessert trio of ondeh-ondeh bûche, mango pomelo bûche and Samsui bao. The tea’s chocolate and honey notes enhanced the flavours of the local-flavoured desserts. Another delightful pairing was marrying Feel Well Balanced, a herbal tea made up of ingredients like rooibos, chamomile, lemon balm and ginseng root, with Guksu Restaurant’s sweet soy glazed deep-fried chicken wings.