Art Of Tea-Infused Cuisine By TWG Tea

Black cod with dashi broth

TWG Tea is once again taking the world of tea by storm with the launch of a new tea-infused menu, balancing traditional methods and revolutionary tea infusion techniques in a selection of 35 new dishes. Chef David Thien, the new TWG Tea Group Executive Chef, is drawing from his experience at world acclaimed Michelin-starred institutions across the world to launch this new tea-infused gastronomy menu, to be unveiled in Singapore this August.

Blended, infused, powdered, smoked, marinated, blanched, confit, seasoned or even pickled – these are just some of the many ways the 800 TWG Tea single-estate harvests and exclusive tea blends can be incorporated into culinary creations. Some of the most remarkable dishes from the collaboration between the TWG Tea’s culinary team and tea connoisseurs is the Norwegian Salmon Confit in Vanilla Bourbon Tea, a naturally smooth red tea from South Africa with a round flavor and warm notes of fresh vanilla that perfectly complement the richness of the salmon. The dish is paired with toasted brown butter hollandaise sauce and accompanied by the vegetal notes of young asparagus and beetroot.

Another prowess is the Chicken Bourguignonne, a result of many months of research, yielding this perfectly composed creation of Anxin chicken infused in Smoky Earl Grey for 16 hours and cooked overnight at very low temperature to preserve the delicate and smouldering notes of pine and sweet touches of bergamot. Tea Gastronomy also allows some daring tea pairings, such as the Black Cod, served with a dashi broth infused with rare Meleng FBOP, a mahogany-colored broken black tea harvested in the foothills of the Himalayan plateaus. Yielding a full-bodied and earthy aroma, this dish finishes with a hint of sweetness and surprising fresh notes of French Earl Grey, added to give a modern and citrusy flavor to the ensemble. The fish is completed with steamed baby nai bai, sautéed oyster mushrooms and shimeji.