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Lai Bun Fu innovates with Scotch-Cantonese pairing
Colonial-style fine dining restaturant Lai Bun Fu is pairing single malts with Cantonese “bold-tasting specialties” with its innovative “Taste of Classics” menu.
Lai Bun Fu is introducing a Scotch-Cantonese pairing menu.
The restaurant, located in On Lan Street, Hong Kong, expands the trend for pairing whisky and food with its Cantonese cuisine.
Chef Chung Kin Leung, the former head chef at Hong Kong Government House, created the menu, which is designed for sharing with family and friends over the Mid-Autumn Festival.
The six pairings are: Daliang Chicken Liver Roll with Auchentoshan 3 Wood; Baked Squid Stuffed with Glutinous Rice and Double-boiled Angus Beef Brisket with Turnip & Chu Hau Bean Sauce, both with Bowmore 15 YO; Sifu’s Crispy Chicken with 5-flavoured Condiments with Auchentoshan 12 YO; and Braised Sea Cucumber with Dry Shrimp Roe & Pomelo Reel and Braised Whole Pork Trotters, both with Glen Garioch 12 YO.
“Whisky works really well with a wide range of Chinese food and its diverse flavours, with a rich, deep and very smoky underlying flavour that prolongs the taste of the dish, causing it to linger,” said restaurant manager, Mr Jeff Chum.
“The whisky pairing focuses on the varying intensities and flavours of the single malts, so they complement each other without one overwhelming the other. It is about creating harmony.”
“Taste of Classics” will be launched from 15 August and served until October 30 2015. The “feast” is available for groups of at least six guests and is priced at HK$6,280 (about £520) for six guests with the whisky pairing or HK$5,280 (about £440) for six guests without the whisky pairing.