With the unfolding of a new spring comes the thrilling new “From Kitchen to Bar” cocktail menu, a visionary collaboration between Hotel Mixologist William Zhu and Chef de Cuisine Wilson Leong. Ingredients transcend their mere role as sustenance, serving as muse within the confines of a glass. A captivating dialogue between culinary artistry and cocktail craft is evolving with elegance.
The concept behind the innovative cocktail experience is segmented into chapters dedicated to spices, vegetables, and fruits. An array of spices is ingeniously incorporated into the cocktails, where their unique aromas intertwine with the mellow fragrance of alcohol, creating a distinctive flavour profile.
"Over the past two years, I have incorporated the stunning landscapes of our Hotel and the Chinese 24 solar terms into my cocktail creations. Now, I believe it's time to delve deeper into self-exploration, yet in a return-to-basics approach. Nature has bestowed upon us a vast array of ingredients in our kitchen. 'From Kitchen to Bar' marks the beginning of this new narrative," said Zhu.
One key ingredient on the menu is porcini mushrooms and truffles, which Zhu said were gifts from nature, the desire of connoisseurs and the soul of a creamy sauce.
"Oil-washed porcini with boiled caramel butter not only brings the umami, but also diminishes alcohol content in whiskey, to bring the smoothness."
Pink pepper was another ingredient, and is a berry native to Peru. Pink pepper has an attractive fruity and rosin aroma when crushed and is also widely used in perfumes. Zhu said that sous vide was first used in France in the 1970s, to minimise water evaporation and loss of nutrients when cooking. While in mixology, slow cooking can extract and concentrate flavours in a more efficient way than traditional soaking methods.
"The concept of zero-waste has always been at the forefront of my mind, but until now, I never had the opportunity to fully express it. I am grateful to William for enlightening me by inviting to join the new ‘From Kitchen to Bar’ cocktails creation, and I will offer him my unwavering support," shared Leong.
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