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With the Chinese New Year celebrations coming to a close, restaurants and businesses across the city are preparing to reopen following a hectic festive celebration. One particular Michelin-starred restaurant, however, kept their doors open&nbsp;to usher in the new lunar year, serving traditional Lunar New Year features that are not only delicious but also brimming with symbolism and auspicious significance.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56122" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination Executive Chef - Chef Siu Hin Chi" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-Executive-Chef-Chef-Siu-Hin-Chi-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Ying Jee Club, the Cantonese fine-dining establishment set in Central’s Nexxus Building, is helmed by Executive Chef Siu Hin Chi – who previously helped ensure another high-end cuisinery, T’ang Court, achieved two Michelin-star status, brought home a second star for Duddell’s in 2015 and even helped this particular eatery secure its first star just four months after it opened – the restaurant’s beloved menu was enhanced with a special Lunar New Year spread for the period between 12-18 February.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56124" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination restaurant" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-restaurant-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Summing up the dishes that comprised the exclusive menu, Chef Siu says: “The food we’ll be serving for the holiday majors on iconic festive flavours, further heightened by the finest ingredients. What’s more, each course had been specially renamed to signify good luck and fortune, all in the hope of bestowing blessings on our diners.”
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56128" src="//www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth.jpg" alt="Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination bird's nest broth" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-birds-nest-broth-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
As part of our own tasting menu, we sampled five of the menu’s star turns, beginning with a bowl of Imperial Bird’s Nest Broth with Fish Maw, Conpoy and Chicken. Comfort food at its very finest, the hearty chicken broth was enhanced with complementing textures of gelatinous bird’s nest and crunchy fish maw, while the conpoy bequeathed a deliciously oceanic tinge to proceedings. Subtle yet palate-pleasing, the various ingredients blended together in a wholesome and wholly satisfying manner.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56126" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination suckling pig and goose liver pate" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-suckling-pig-and-goose-liver-pate-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Next up was the Crispy Suckling Pig with Goose Liver Pate and Wok-fried Prawn with Salted Egg Yolk, the Chinese name of which equates to wishing diners a prosperous, gold-enriched home. All in all, the yolk-battered prawns were beautifully golden-hued – symbolising wealth and prosperity – and packed a major umami punch, while the crispy skin of the suckling pig was enhanced with the unusual addition of a small steamed bun and a layer of opulent pâté. Undeniably a feast for the eyes, this delicious dish blended two of Cantonese cuisine’s best-loved appetisers in a sinfully rich fashion.
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56121" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination braised mushroom" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-braised-mushroom-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Another appetiser, Braised Mushroom with Shrimp Paste, Scallop and Crab Roe, then made its much-anticipated entrance. Here, the subtle taste of scallop and prawn enhanced the meaty, umami-laden flavours of the mushroom, with the crab roe imparting an added textural dimension. The glistening jade-hued – yet another lucky Chinese New Year colour – bakchoy was a welcome addition, adding a refreshing component to the plate.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56125" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination south africa abalone" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-south-africa-abalone-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Clearly keen to turn the luxury factor up several notches, Chef Siu further enticed our appetite with a heaped plate of Braised South Africa Abalone with Roasted Duck, Black Mushroom and Yunnan Ham. The generously portioned serving of abalone – that most coveted of edible molluscs – was braised in the requisite sauce prior to being sat atop a bed of thinly-sliced roasted duck and mushrooms. Guaranteed to appeal to festive-minded local diners, slivers of Yunnan ham imparted a sharp saltiness to this otherwise subtly nuanced concoction.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56123" src="//www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy.jpg" alt="gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination lobster chestnut conpoy" width="700" height="446" srcset="https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-200x127.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-439x280.jpg 439w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-120x76.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-500x319.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-400x255.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/02/gafencu-magazine-Jee-Whizz-The-culinary-genius-of-Chef-Siu-makes-Ying-Jee-Club-a-prime-seasonal-destination-lobster-chestnut-conpoy-600x382.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
The star of the show, though, was undeniably the Sautéed Lobster with Water Chestnut and Crispy Conpoy. Yet another study in how to perfectly balance flavours and textures, the sweet, crunchy water chestnuts and crispy conpoy shavings served to enhance each succulent morsel of lobster, while tantalising the taste buds with rich oceanic accents. As with preceding courses, this shellfish-led dish highlighted Chef Siu’s innate understanding of how to create a delicate equilibrium between the high-quality ingredients he chooses, with each contributing to the epicurean harmony that will leave patrons of Ying Jee Club yearning for more beyond the Chinese New Year festivities.
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Ying Jee Club.&nbsp;Shop G05, 107-108, Nexxus Building, 41 Connaught Rd Central, Central. (852) 801 6882. www.yingjeeclub.com

gafencu magazine Jee Whizz The culinary genius of Chef Siu makes Ying Jee Club a prime seasonal destination...

Jee Whizz: Chef Siu makes Ying Jee Club a prime seasonal destination…

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Our Features Editor was invited to an intimate dinner at yuppie favourite izakaya Zuma in the Landmark. Little did she know she was about to dine in the presence of sake royalty: Mr Hideki Sakai of Gokyo Junmai. The Sakai family is famous for brewing the &#8220;Five Bridges&#8221; sake for centuries.
After a lot of bowing and formal card exchanging, the dinner proceeded more casually than anticipated. Zuma’s downstairs dining ambience helps: high-ceilings, a buzzing after-work crowd, chefs doing their magic in an open kitchen, and floor-to-ceiling windows revealing the energetic street scene of Central by night.
<img decoding="async" loading="lazy" class="alignnone wp-image-28049" src="//www.gafencushop.com/wp-content/uploads/2017/10/1-4-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/1-4-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-4-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-4-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-4-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-4-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-4.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
“We stumbled upon the secret to our distinct flavour by mistake,” says Sakai. “Instead of brewing the rice wine in mineral water, which is better for the fermentation process, we accidentally used soft water.” The error resulted in a well-bodied product: equal parts smooth, fruity and crisp.
Sake sommelier Hiroaki Matsuno was also present that evening. He elaborated on the sake pairings alongside the restaurant’s contemporary Nikkei-esque cuisine. According to Matsuno, hiya-oroshi sake is specifically for the autumn season – stored throughout summer and released once the temperature in and out of the brewery matches.
<img decoding="async" loading="lazy" class="alignnone wp-image-28050" src="//www.gafencushop.com/wp-content/uploads/2017/10/2-4-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/2-4-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-4-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-4-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-4-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-4-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-4.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
Although winter’s warm sakes and summer’s chilled ginjos are fondly considered, the country’s best brews are said to be those of red-leaf season. Hiya-oroshi is characterised for its mellow and round disposition, the lightest and cleanest of which we tried with the appetisers: Oysters with Ponzu and Chili Daikon and Shima Aji Sashimi Salad with Green Apple Granita. 
Little dots at the bottom of the short clear glasses marked the different brews we were trying. At 15% average alcohol content, sake is a match for wine’s 9-16% range, well over beer’s 3-9% ABV, and less than half of vodka’s 40%.
With the chef’s Premium Sushi and Sashimi Selection (course #3 – both a visual and gastronomic work of art), we had the Kyoto-sourced Tsukinokatsura. The smooth-cloudy rice brew also accompanied course #4: Akamutsu, a torched rosy sea bass) with sudachi (citrus) and fresh wasabi.
<img decoding="async" loading="lazy" class="alignnone wp-image-28051" src="//www.gafencushop.com/wp-content/uploads/2017/10/3-4-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/3-4-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-4-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-4-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-4-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-4-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-4.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
The fusion seafood pairings of courses #5 and #6 were the best applauded: Chilean Seabass with Green Chili Ginger Dressing and Hokkaido Scallops with umeboshi butter and mentaiko (Alaskan Pollock roe). The distinct and powerful flavours were well matched with Gookyo Junmai’s aromatic and fragrant tones.
The last mains were paired with Gozenshu 9 “Black” Bodaimoto Junmai, which came in a dark bottle more akin to those of cherry dessert wines. This brew (from a famous female wine master) was specifically chosen to go with the meat: a Niigata Snow-Aged Wagyu Sirloin (f1 grade). Surprisingly, the accompanying Maitake Mushrooms (course #8) proved a vegetarian alternative well on par with the meat.
<img decoding="async" loading="lazy" class="alignnone wp-image-28047" src="//www.gafencushop.com/wp-content/uploads/2017/10/4-4-187x280.jpg" alt="" width="300" height="449" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/4-4-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-4-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-4-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-4-500x750.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-4-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-4.jpg 600w" sizes="(max-width: 300px) 100vw, 300px" />
Soup was the last savoury dish: Spicy crab with fresh yuzu and mushrooms. Fantastic and well-balanced, like everything in this dinner. The only over-indulgence came in the form of the Deluxe Dessert Platter, in which Zuma outdid itself with all its best-selling sweets. Do not hold back on this one, it’s worth every single calorie.
Zuma’s Sake Pairing Dinner will be available until the 9th of December. Landmark Level 5 &amp; 6, 15 Queen&#8217;s Road Central. (852) 3657 6388. <a href="http://www.zumarestaurant.com/">www.zumarestaurant.com</a> 
 
Text: Julienne C. Raboca

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Zuma’s Sake Pairing Autumn Menu is the Asian answer to vine and dine