Real High Tea 2014 Recipe Book Volume 1

real high tea 2014/15 Volume 1

1

© Ceylon Tea Services PLC All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission from the publisher.

Credits

Original recipes provided by the Gold and selected Silver Winners of the Dilmah Real High Tea Challenge 2014/15 competitions held in Macau, Hong Kong, Malaysia, United Arab Emirates, Thailand, Singapore, Sri Lanka nd Indonesia.

A complete index of winners’ names and recipes can be referred to on pages 578 – 604.

Photography

Cath Muscat Bree Hutchins Robin Hodgkinson Justine Kerrigan Sarath Perera Malaka Premasiri

Designed and edited by Brand Marketing Tea at Dilmah Printed and bound in Sri Lanka ISBN: 978-955-0081-17-2 Ceylon Tea Services PLC MJF Holdings No. 111, Negombo Road Peliyagoda Sri Lanka realhightea.dilmahtea.com www.dilmahtea.com www.facebook.com/dilmah www.twitter/dilmah June, 2016

real high tea 2014/15 Volume 1

Dilmah Founder Merrill J. Fernando has been felicitated for his determination in bringing the finest tea to the world, for his commitment to genuine ethics and his perseverance in encouraging his peers to share his belief in both. His success in advocating broad international acceptance of his enlightened philosophy may be mixed as it contradicts convention so dramatically, but in quality and ethics, it is undisputed.

It is the simplicity behind the principles the ‘Dedicated Founder’ has built his business on, that makes it so very remarkable. As a young Tea Taster he experienced everything that is special about tea – the diversity of its taste, its purity, the sublime influence of nature on every aspect of tea, its natural goodness, and importantly the millions of lives that depend on tea.

The sincerity of his resolution to bring a smile to the faces of his customers through the quality of his tea, whilst doing the same for the workers in the tea industry and their families, resonates for its acknowledgement of inequity in the global tea trade and the unpretentious solution it offers. Simple yet revolutionary.

The same spirit endures 65 years later, as Merrill honours the herb that he knows as Nature’s gift to the world. The importance of tea is expressed in words he wrote in 2009, on the 21st Anniversary of Dilmah, For centuries, problems of mankind have been solved over a cup of tea. Whether they were problems between nations, between businesses, even in families between husbands and wives, tea has been the soothing balm that helped their solution. The simple act of pouring a cup of tea is, in itself, an icebreaker, providing pleasurable anticipation of the goodness that is to follow. I have dedicated 60 years of my life towards providing that cup: not only to solve problems but to add sunshine to our day, with the very first sip of Dilmah.

High Tea is the world’s tea ceremony. Yet it is defined more by scones, cucumber sandwiches and 18th Century dress than by the experience of tea. The revolution that the Dilmah Founder and his sons bring to tea this time, is in transforming high tea, from a dated, slightly irrelevant occasion to one that is sophisticated, indulgent and expresses the uniqueness of tea in a very enjoyable way. Ultimately it is intended to bring tea to a new generation, through elegant food pairing, delicious tea inspired food, fun mixology, perfectly brewed tea and a culinary experience that is unmatched. Afternoon Tea for the 21st Century.

5

6

foreword The thing about afternoon tea …

Tea is gentle, occasionally slightly bold but never aggressive. I mean good tea of course and not the mix of teas from wherever it is available cheaply, that produces the unremarkable brown liquid and does disservice to the noble herb. Afternoon Tea similarly has its good and not so good sides. The not so good is the High Tea that takes the form of a lunch buffet served late, or dinner served early; a large assortment of food, perhaps elegantly presented as a buffet but singularly lacking in the inspiration that marks a genuine afternoon tea.

The good side is beautiful. It is an experience that is woven together by the most urbane and complex herb that nature has blessed mankind with. As an accompaniment to food, tea has no equal. A beverage that, in its traditional, artisanal form, is crafted entirely by Nature and offered therefore in a multiplicity of personalities, dignifies food in a very special way. Whilst maintaining its purity from different terroirs, it elegantly pairs with food from fine caviar to steak & kidney pie.

Separately, fine tea, delicious food, but together, magical in the sensual harmony that a well paired tea can bring to good food.

There is merit in Tolkien’s observation, “If more of us valued food and cheer above hoarded gold, it would be a much merrier world” but the relevance of afternoon tea goes way beyond epicurean importance. There is no herb like tea. It is Natural, it embodies – to borrow an ancient Chinese description – Heaven, Earth & Man in a compelling partnership of climate, soil and artisanal manufacture to produce the healing herb. Tea is as infinite as the weather, with different hues, aromas, mouthfeel, flavour emerging from the leaves of the same plant, formed purely by Nature.

That is still epicurean. What lies beyond? It is life itself for behind the pleasure in the taste of tea is an unique potency in protecting us from every lifestyle disease. Tea has been found to reduce the impact of stress on the human body, to protect against Alzheimer’s and Parkinson’s diseases, to strengthen the immune system, to enhance endurance, protect from diabetes and also cancers of many types, from cardiovascular disease, from the effects of smoking and exposure to radiation … there is a lot more from thousands of scientific studies on tea.

Tea was first a medicine, harvested by doctors in ancient China. The medicine the n became a beverage as it traversed the globe, first in the hands of royalty and then equally, emperors and commoners. Tea is natural, universal, social, devoid of cultural or ethnic barriers, and Afternoon Tea is the closest we come to a cross cultural tea ceremony. We need to put the tea back in afternoon tea, and not only for the wellness of a generation plagued by stress to diabetes and everything in between. Equally important is it to encourage an appreciation of the simple pleasures of life, of greater connection and therefore empathy amongst family, friends and fellow humans in general. Without any doubt that will allow us to realign our behavior, attitudes and values to a lifestyle that is more harmonious with the time in which we live and happier.

There is no greater pleasure than the innocent sophistication that Nature offers in a cup of fine tea, more complex than fine wine, pleasurable, healing and offering protection from the worst ailments of the 21st Century, encouraging solitary contemplation and at the same time a beverage that is more social than any other. Tea is unique and in its pure and artisanally made form, it is good. In these troubled times, we urgently need to learn once again to appreciate tea.

Dilhan C. Fernando Director Dilmah Tea

judges The judging is conducted by WACS certified judges and tea tasters and assessed in accordance with the global chefs standards.

Bernd Uber Australia

Dilhan C. Fernando

Peter Kuruvita Australia

Simon Gault New Zealand

Robert Schinkel Netherlands

Uwe Micheel Dubai

Black Hat Chef & WACS Reference Judge

Son of Dilmah Founder, Director Dilmah & School of Tea

Chef, Restaurateur and Media Personality

Entrepreneurial Chef & MasterChef NZ Judge

Star Mixologist & Dilmah Ambassador

Director of Kitchens - Radisson Blu Hotel, Dubai Deira Creek

Chef KK Yau Malaysia

Malcolm Goh Malaysia

Matias Palomo Chile

Tony Khoo Singapore

Alan Palmer Sri Lanka

Executive Chef Dorsett Regency Hotel Kuala Lumpur

Culinary Executive/ Supervising Chef PRIME restaurant, Kuala Lumpur

Culinary advisor & Chef

Executive Chef of Marina Mandarin Singapore

Honorary Lifetime WACS Member, Founding Member and Honorary Ambassador of the Singapore Chefs Association

Fabrice Sommier France

Christophe Megel Singapore

Chef Jamnong Nirungsan Thailand

Hidde De Brabander Netherlands

Eric Neo Singapore

Vindex Tengker Indonesia

Chief Executive Officer At-Sunrice Global Chef Academy

President Thailand Chefs Association

Owner - Dreams of Magnolia

Vice President Singapore Chefs’ Association

Advisor Association of Culinary Professionals Indonesia

Head sommelier of Georges Blanc Group

Bernard Ricolleau France Maître d’hôtel & Manager – “Seasons” – Institut de Paul Bocuse

MACAU HONG KONG MALAYSIA UNITED ARAB EMIRATES THAILAND SINGAPORE SRI LANKA INDONESIA

1

MACAU

2 P12

HONG KONG P90

March 10, 2014 Training Restaurant Institute for Tourism Studies, Colina de Mong-Há, Macao, China

March 12, 2014 Silver Box Ballroom 17 Science Museum Road Tsim Sha Tsui East, Kowloon, Hong Kong

3

4

June 14 & 15, 2014 Berjaya University College of Hospitality Kuala Lumpur, Malaysia

September 18, 2014 International Centre for Culinary Arts Dubai Knowledge Village Main Gate, Dubai

MALAYSIA P188

5

THAILAND P338

September 30 & October 1, 2014 Sofitel Bangkok Sukhumvit Bangkok, Thailand

7

SRI LANKA P480

April 7, 2015 Colombo Academy of Hospitality Management Colombo, Sri Lanka

UAE P280

6

SINGAPORE P464

March 23, 2015 Galleria Ballroom, Grand Copthorne Waterfront, 392 Havelock Road, Singapore 169663

8

INDONESIA P510

March 25 & 26 2015 JW Marriott Hotel Jakarta, Jl. DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1 & 2, Mega Kuningan, Jakarta 12950, Indonesia

THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE

9

10

contents Macau. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Hong Kong. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Malaysia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188 United Arab Emirates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280 Thailand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 338 Singapore. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 464 Sri Lanka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 480 Indonesia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 510

Macau

macau March 10, 2014 Training Restaurant – Institute for Tourism Studies, Colina de Mong-Há, Macao, China

T

he first ever Dilmah Real High Tea Challenge in Macau, which was also the first Dilmah Real High Tea Challenge for the year 2014, kicked off on Monday, 10th March. It was a promising start for the year ahead with three of the participants winning Gold, while three more won Silver and the rest Bronze. There was much pride in what’s their own and the Real High Tea presentations captured the essence of Macau, which is a unique fusion of the rich cultural heritage of China and the sea-faring Portuguese adventurers. In a true reflection of this, the Real High Tea presented by the national winner was themed ‘Dilmah Macanase High Tea’. Pastry demi chef Kenny Chen and mixologist Ellen Dong from MGM Macau managed to present this distinctive fusion in cultures with an elegant tea-inspired twist to it. The respect for tea and the intricate knowledge of it, inherent of a nation that has evolved with tea over centuries, was apparent in every nuance of presentation. The judges were Bernd Uber, recipient of prestigious Sidney Taylor Memorial Black Hat Award and WACS reference chef; Peter Kuruvita, the well-known celebrity chef; and Dilhan C. Fernando, son of Dilmah Founder. They all commended the contestants on their grasp of tea as an ingredient and the respect they’ve shown this noble herb.

12

Macau

13

Macau

MGM MACAU (National Winner) The stunning MGM Macau pulsates with the energetic spirit of Macau’s multi-faceted heritage. It’s central plaza The Grande Praça’s ambience is inspired by old-world Europe and holds a mirror up to Macau’s Portuguese roots. Its dramatic skylight dome – along with its terraces, restaurants and lounges – add to the bustling atmosphere and the overall feel of opulence that surrounds its guests. Represented by Kenny Chen & Ellen Dong.

14

Macau

A DILMAH MACANESE HIGH TEA CHAI MASALA CUSTARD TARTLET WITH POACHED SAFFRON PEAR & ORGANIC RAISIN COMPOTE

paired with MEDA WATTE COLD TEA MOCKTAIL

MACANESE MENINO CAKE WITH CHINESE PEACH JAM & EARL GREY INFUSED MILK CHOCOLATE SPHERE

paired with HOT 5. TEA MOCKTAIL

TEA INFUSED MOLECULAR MINT SPHERE WITH JASMINE TEA COCKTAIL & STRAWBERRY CAVIAR

15

Macau

“CHAI MASALA” TEA CUSTARD TARTLET WITH POACHED SAFFRON PEAR & ORGANIC RAISIN COMPOTE

Saffron Raisin 160g organic raisin 600ml water 60g honey 16 strings saffron 20g corn starch 6 turns of black pepper 6 slices ginger Chai Masala Crème Brûlée 1000ml milk 1g salt 2 pcs clove 5g nutmeg 1 cinnamon stick 1 star anise 1 ginger 5g black pepper 2 bay leaves 10g Dilmah The First Ceylon Souchong 10g Dilmah Meda Watte Tea 500g egg yolk 200g sugar Saffron Williams Pear 1000ml water 500g sugar 1 pcs lemon zest 1g saffron 3 pcs Williams pears Black Tea Sable Dough 180g t45 flour 100g soft butter 60g icing sugar 20g almond powder 1g salt 1 vanilla bean 2g Dilmah Meda Watte Tea, powdered 15g egg

16

1. Soak the raisins in hot water for 30 minutes. Strain the raisins.

2. Boil water, honey, saffron, black pepper and ginger.

3. Mix cornstarch with 50g of water and put in the syrup.

4. Cook until the mixture gets clear. Add the raisins.

5. Keep in cooler overnight.

1. Boil the milk with the tea and spices.

2. Cover and let it sit for 3 hours to get the aromas and flavours. Strain.

3. Mix egg yolk and sugar together. Add in the milk mixture.

1. Cut the Williams pears into halves.

2. Boil water, sugar, lemon zest and saffron together.

3. Put the pear halves in the syrup. Steam for 50 minutes. Cool down in ice water bath.

4. Keep in cooler overnight.

1. Mix soft butter with icing sugar.

2. Add in the egg and the rest of the ingredients.

3. Do not over-mix the dough.

4. Rest for 2 hours in the chiller.

Macau

DILMAH MEDA WATTE TEA MOCKTAIL Serves - 01 55ml Dilmah Meda Watte Tea 2 basil leaves 15ml sugar syrup 1 dash lemon juice Round Tea Ice Ball 80ml Dilmah Meda Watte Tea

1. Boil Aqua Panna water in the boiler till it reaches 70 – 80°C. 2. Place Dilmah Meda WatteTea in a tea pot.

3. Add boiling water to the tea pot over the tea.

4. Stir while water is being poured in the tea.

5. Allow tea to brew for at least 5 minutes.

6. Strain the tea to another tea pot and allow cooling 7. Take a Boston shaker and add basil leaves, sugar syrup and lemon juice to muddle.

8. Add the Dilmah Meda WatteTea (cooled) to muddled mixture.

9. Shake the drink well.

10. Pour the mocktail into a glass over the round tea ice ball.

17

Macau

18

Macau

MACANESE MENINO CAKE WITH CHINESE PEACH JAM & EARL GREY INFUSED MILK CHOCOLATE SPHERE The Original Earl Grey Tea Jivara Chocolate Cream 100ml milk 100ml cream 20g Dilmah The Original Earl Grey Tea 40g egg yolk 20g sugar 250g Jivara chocolate 320g whipped cream Menino Cake 125g pine nuts 100g almond powder 225g sugar 225g crashed cookies 80g coconut 8 pcs egg 2g baking powder White Peach Jam 1000g white peach purée 200g sugar 12g pectin NH 3g citric acid White Peach Agar-Agar 100g white peach purée 10g sugar 1g agar-agar powder

1. Scald the milk and cream with the tea.

2. Cover and let it sit for 30 minutes. Strain the mixture.

3. In a bowl, whisk the egg yolk and sugar together.

4. Add in the infused tea mixture.

5. Cook until 82°C. Add in the melted Jivara chocolate.

6. Put in ice water bath to cool down.

7. Fold in the whipped cream.

1. Preheat the oven to 180°C. 2. Roast the pine nuts.

3. Combine the dry ingredients together.

4. Whisk the egg yolk with 145g of sugar until ribbon stage.

5. Fold in the dry ingredients.

6. Whip the egg whites with 80g of sugar. Fold the meringue into the mixture.

7. Bake for 14 minutes at 180°C.

1. Mix sugar and pectin.

2. Boil the peach purée. Add in the pectin mixture. Cook until 102°C. 3. Add the citric acid with 3g of water.

4. Cook until 104°C.

1. Mix the sugar with agar-agar powder.

2. Boil the peach purée.

3. And in the agar-agar mixture.

19

Macau

20

Macau

HOT 5.

Serves - 01 10% tsp Dilmah Green Tea with Jasmine Flowers 10% tsp Dilmah Pure Chamomile Flowers 10% tsp Dilmah Vanilla Ceylon Tea 10% tsp Dilmah The Original Earl Grey Tea 20% tsp Dilmah Peach Tea 10g sliced apple 10g sliced banana ½ wedge lime 5g lychee 5g dried kiwi 165ml water

1. Boil Aqua Panna water in the boiler till it reaches the boiling point.

2. Place Dilmah Jasmine, Chamomile, Vanilla, Earl Grey & Peach tea in a tea pot.

3. Add the fruits to the tea in the tea pot.

4. Add boiling water to the tea pot.

5. Stir while water is being poured on to the tea.

6. Allow tea to brew for at least 3 minutes.

7. Stir again after the brewing has been completed.

8. Use a strainer to pour the tea into preheated cups.

21

Macau

MOLECULAR MINT SPHERE WITH JASMINE TEA COCKTAIL & STRAWBERRY CAVIAR Cocktail in Shooter Glasses 60ml Dilmah Green Tea with Jasmine Flowers 2ml Belvedere Vodka 2ml Gordon’s Gin 2.5ml Malibu Rum 2.5ml Triple Sec 1 dash sugar syrup 2 mint leaves 1 wedge lime Dilmah Peppermint Sphere 15ml Dilmah Pure Peppermint Leaves 5ml Get 27 1 mint leaf

Strawberry Caviar 20ml strawberry liqueur 5ml cranberry juice

22

1. Brew Dilmah Green Tea with Jasmine Flowers and allow it to cool.

2. Take lime wedge, mint and sugar syrup in a shaker and muddle.

3. Pour vodka, gin, triple sec and Malibu into the shaker.

4. Add Dilmah Jasmine tea to the concoction with cubes of ice and shake the mixture.

5. Use a double strainer to pour drinks into shooter glass which contains strawberry caviar.

1. Brew Dilmah Peppermint Leaves and allow it to cool.

2. Add Get 27 to the infusion.

3. Add a pinch of Calcic to the mixture and pour it in the mould to cool.

4. Take the semi formed peppermint ball and drop into the mixture of Algin and water.

5. Carefully remove the peppermint sphere.

1. Add strawberry liqueur and cranberry juice together and mix them well.

2. Add a pinch Algin to the mixture, mix them well.

3. Pour the mixture in caviar tray and allow it to rest.

4. Press the caviar tray in the mixture of Calcic and water to form strawberry caviar.

Macau

23

Macau

Grand Hyatt Macau (Gold Winner) Discover a Macau Grand hotel experience! Grand Hyatt Macau is located in the Cotai area between the islands of Coloane and Taipa, off the tip of Macau Peninsula, China and integrates entertainment, dining, spa services, fitness facilities and shopping options. Indulge in their Afternoon Tea served daily from 3-6pm.

Represented by Neo Ng & Faustino Tabilas Jr.

24

Macau

A FANTASY HIGH TEA PIG’S EAR TOWER paired with RAN WATTE

CHICKEN LEG WITH PORTUGUESE SAUSAGE paired with MAJESTIC MINTEA

PORTUGUESE EGG TART paired with ITALIAN JASMINE

RASPBERRY MINT BABA WITH RHUBARB COMPOTE & ANGEL HAIR

paired with ORANGE GALLE

TEA INFUSED PASTEIS DE BACALHAU YATA SERRADURA

25

Macau

26

Macau

PIG’S EAR TOWER 6pcs pig’s ear 100g celery 100g carrot 2000ml water 10ml vinegar 10ml olive oil 20g red pepper 20g yellow pepper

1. Slow cook the pig’s ear, celery and carrot with water for 4 hours and put in the freezer.

2. When frozen, slice the pig ear and make a layer.

3. For garnish: chop the yellow and red pepper.

RAN WATTE Serves - 05 10g Dilmah Ran Watte Tea 1100ml spring water (at 100°C)

1. Warm the pot before putting tea leaves in it.

2. Fill tea pot with hot water and infuse tea leaves for 3-5 minutes before straining into tea cup.

3. Serve with dried sweetened lemon slice and cinnamon.

27

Macau

CHICKEN LEG WITH PORTUGUESE SAUSAGE 10 pcs chicken leg 200g Portuguese sausage 50g onions

1. Slice the chicken leg and place the sausage with onions and then bake at 200°C for 10 minutes.

Sauce

1. Make the sauce by mixing all the ingredients.

5 pcs garlic 0.5 pc onion 1 tbsp chilli pepper powder 1 tbsp tomato paste Rosemary, few sprigs 1 tbsp peanut paste 1 tbsp coconut milk 1g salt 2g sugar 300ml chicken soup

MAJESTIC MINTEA Serves - 05 10g Dilmah Moroccan Mint Green Tea 1100ml spring water (at 80°C) 5 lime wedges 10 brown sugar packets 1 green apple (diced) Sprite for topping up

28

1. Fill teapot with hot water and infuse tea leaves for 2-3 minutes before straining into container. Chill it.

2. Place the lime, brown sugar, green apple and muddle in the glass.

3. Pour the mint tea until ¾ of the glass is full.

4. Top with Sprite.

5. Garnish: sugar and lime rind to rim the glass. Place dried apple and mint sprig.

Macau

29

Macau

30

Macau

PORTUGUESE EGG TART Dough 1000g cake flour 15g salt 40g sugar 400ml iced water 750g margarine

Filling 60g egg yolk 200ml cream 100g sugar 100ml milk

1. Mix the cake flour, salt and sugar, mix well. Add in iced water and mix in dough.

2. Divide the dough into 1kg portion, wrap in cling film and rest in chiller for 2 hours.

3. Take the dough out and roll in dough sheet. For every 1 kg of dough, use 500g of margarine to fill in the dough.

4. Fold the dough in 3-3-4 pattern. Roll out the dough, cut and roll.

5. Wrap with cling film and store in freezer.

1. Mix cream, egg yolk, milk and sugar.

2. Strain and keep in chiller.

ITALIAN JASMINE Serves - 05 10g Dilmah Green Tea with Jasmine Flowers 1100ml spring water (at 80°C) 50ml honey 50ml gin Topped with Moscato wine

1. Fill tea pot with hot water and infuse tea leaves for 2-3 minutes, add honey and stir. Strain into container and chill it.

2. Put the ice and build ingredients.

3. Pour the Jasmine Tea until ¾ of the glass.

4. Top with Moscato wine.

5. Garnish with blueberries, raspberries and lemon slice.

31

Macau

RASPBERRY MINT BABA, RHUBARB COMPOTE WITH ANGEL HAIR Baba 250g bread flour 5g sugar 5g salt 150g egg 10g yeast 150ml milk 75g butter Rhubarb Compote

1. Mix the flour, sugar, salt, yeast and egg. Then add the warm milk.

2. Melt the butter and add in the mixture.

3. Put in the proofer and pipe in the mold. Then bake in 180°C for 25 minutes.

1. Mix all the ingredients and boil for 20 minutes.

250g rhubarb 50g sugar 50ml water 5ml lemon juice 0.5pc vanilla bean Peppermint Syrup 500ml water 150g sugar 1 tbsp Dilmah Pure Peppermint Leaves 1 whole orange Dash rum Angel Hair 5 egg yolks 300ml water 300g sugar Raspberry Jam

1. Mix all the ingredients and boil for 15 minutes.

2. Put into baba and then cook.

1. Make syrup by boiling the water and sugar.

2. Mix the egg yolk and the syrup.

1. Mix all the ingredients and boil for 20 minutes.

200g raspberry 50g sugar 6g pectine

ORANGE GALLE Serves - 05 10g Dilmah Galle District OP1 1100ml spring water (at 100°C) 50ml orange liqueur 25ml Galliano 50ml Dilmah Peach Tea syrup 32

1. Warm the pot before putting Galle District OP1 tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes.

3. Fill each cup with orange liqueur, Galliano and Peach Tea syrup.

4. Top up with hot Galle District OP1 tea.

5. Serve with burnt orange peel.

Macau

33

Macau

34

Macau

PASTEIS DE BACALHAU Pasteis de Bacalhau 300g dried salt cod fish 300g potato paste 5g onion 1 egg 5g cilantro Tuile 70g dried salt cod fish 70g potato paste 90g cake flour 60g butter

1. Mix all the ingredients.

2. Shape into ball.

3. Deep-fry.

1. Mix all the ingredients and form a shape.

2. Bake.

YATA SERRADURA Yata Jelly 250ml water 1g agar powder 4g sugar 7g Dilmah Yata Watte Tea Serradura 500ml cream 100g condensed milk 3ml Grand Marnier 50g Marie biscuit

1. Boil the water with sugar and agar powder.

2. Infuse tea leaves for 2-3 minutes.

3. Strain into the glass.

1. Whip the cream about 80%, then add condensed milk and Grand Marnier and continue whipping.

2. Pour the mixture into cups and add in Marie biscuit powder.

3. Add in cream and then one more level of Marie biscuit powder.

35

Macau

WESTIN MACAU (Gold Winner) The luxurious Westin Macau presents a fusion of local hospitality and global flavours.

Represented by Bruno Santos & Olivier Foucke.

36

Macau

THE CARAVELA JOURNEY SAGRES: PASTEIS COD BRANDADE COOKED WITH SOUCHONG TEA WITH WHITE BEAN WARM EMULSION, SAGRES ONION CONFIT & AQUITAINE CAVIAR

paired with LIMONADA LÚCIA-LIMA REFRESHING CHILLED CEYLON YOUNG HYSON WITH FRESH LEMON JUICE CORDIAL

CABO VERDE: PÃO

TAPIOCA BREAD WITH BEIRÃO CHEESE & BLACK OLIVE JAM

paired with SPICED CARAVELA WARM SWEETENED YATA WATTE TEA INFUSED WITH ORIENTAL SPICES

MOÇAMBIQUE: PIRI-PIRI LIGHT SPICED CHICKEN WRAPPED IN A BEAN CURD SKIN SERVED WITH MATATA SAUCE

paired with ULTRAMARINO

PORT WINE & PORTUGUESE VODKA WITH FRESHLY SQUEEZED LEMON, HOMEMADE VANILLA CEYLON TEA SYRUP, EGG WHITE & CREOLE BITTERS

CAPE OF MALACA: NATA

PORTUGUESE EGG TART TOPPED WITH GOMANTUNG BIRD’S NEST INFUSED WITH LYCHEE, ROSE & ALMOND

paired with APPLE GALANGAL MARTINI

PORTUGUESE VODKA WITH FRESHLY SQUEEZED GREEN APPLE JUICE, LEMON, CEYLON CINNAMON SPICE TEA, LYCHEE LIQUEUR CAVIAR & CINNAMON AIR

MACAU: BOLACHA

MACANESE ALMOND COOKIES

paired with CHÁ PERFECTLY BREWED PRINCE OF KANDY TEA

TEA INFUSED PEARL RIVER DELTA: SESAMO

POACHED GLUTINOUS RICE BALL IN LYCEUM BERRY & NATURAL CEYLON GINGER TEA

37

Macau

38

Macau

SAGRES PASTEIS Serves - 05 Cod Brandade 140g universal salted cod fish 120g potato Idaho 4 cloves garlic 2 bay leaves 40ml milk 12g Dilmah The First Ceylon Souchong Tea ½ bunches parsley 1 tsp salt Black pepper, crushed

White Bean Emulsion 150g dry white beans 2 bay leaves 1 clove garlic 2 bunch thyme 1 white onion Salt Pepper 150ml Portuguese extra virgin olive oil

Onion Confit 4 large white onions 20g butter 40cl Sagres Blonde beer 10cl young port wine 50g sugar

1. Place the salt cod in a large bowl and clean under running water for thirty minutes.

2. Remove excess water and pour boiling water over the fish. Let it cool, then cover and keep in the fridge overnight.

3. Peel the potato and roughly dice.

4. Peel the garlic and remove the center stem.

5. Remove skin and bones from the cod fish, drain out excess water, chop roughly to julienne size.

6. Add the ¾ milk, potato, bay leaves, garlic and cod to a saucepan.

Bring to fast boil, cover and simmer till mash.

7. Add the remaining ¼ of milk to a pot, Bring to boil. Remove from heat add “The First Ceylon Souchong”. Infuse for 8 minutes, strain and keep milk tea warm.

8. When potato is cooked use the masher to purée the brandade. Add milk tea to brandade and dry over low heat till thick in consistency.

9. Cool down, add chopped parsley and check seasoning.

10. Use mould to required shape. Keep in fridge till deep-frying.

1. Soak the Beans in water overnight.

2. Peel the onion and garlic, chop roughly.

3. Trim and tie the thyme, add to the drained white beans with onion, garlic and bay leaves.

4. Cover with water to double and cook on low fire till overcooked.

5. Strain the beans, reserve some cooking liquid.

6. Remove the bay leaves and thyme bunch.

7. Blend till smooth runny paste (If thick add cooking water).

8. Dry the beans soup to obtain a thick consistency. Cool down.

9. Emulsify with Portuguese extra virgin olive oil. Check seasoning.

1. Peel and slice the onion.

2. Sweat the onion till translucent add sugar, port wine and the beer.

3. Cook on slow fire for 1 ½ hours.

LIMONADA LÚCIA-LIMA Serves - 05 1 litre spring water 15g Dilmah Ceylon Young Hyson Green Tea 2g Portuguese Lúcia-Lima leaves 50ml fresh squeezed lemon 50ml sugar syrup 1/1

1. Heat the water to 80°C and add the tea and the Lúcia-Lima leaves. Let it cool down overnight. Fine strain.

2. In a Portuguese traditional clay jug add all ingredients and stir with ice.

3. Strain into small elixir glass filled with ice.

39

Macau

CABO VERDE PÃO Serves - 05 Tapioca Bread 25cl milk 12cl vegetable oil 1 tsp salt 280g tapioca flour 2 eggs 150g grated Beiro cheese

Red Pepper Jam 500g red capsicum 20g red chillies 2 lemons 350g sugar

40

1. Preheat the oven to 260°C. Line a baking pan with parchment and set aside.

2. Bring the milk and oil to a rolling boil. Combine the milk, oil, and salt in the saucepan and, whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.

3. Add the tapioca flour: Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.

4. Cool the dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smoothens out and has cooled enough that you can hold your finger against the dough for several seconds.

5. Beat in the eggs: Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two sets. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.

6. Beat in the cheese: With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooked dough.

7. Portion the puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.

8. Bake the puffs: Transfer the sheet with the puffs to the oven and immediately turn down the heat to 250°C. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to colour. Cool briefly and eat.

1. Finely chop the red pepper and chillies.

2. Add sugar and lemon zest and macerate overnight.

3. Cook the jam over a low heat for 1 ½ hours.

4. Pour into an airtight jar, cover, place in simmering water and keep inside for 30 minutes.

Macau

SPICED CARAVELA Serves - 05 1 litre spring water 15g Dilmah Yata Watte Tea 1 clove 1 star anise 2 black cardamoms 4 green cardamoms 3 whole black pepper

1. Start by crushing all spices.

2. Combine spring water at 80°C with all the ingredients.

3. Stir and fine strain into a small cup.

41

Macau

42

Macau

MOÇAMBIQUE PIRI-PIRI Serves - 05 Piri-Piri Sauce ½ red onion 2 cloves garlic 2 bird eye chillies 1 tbsp sweet smoked paprika 1 lemon 2 tbsp white wine vinegar 1 tbsp Worcestershire sauce 4 bay leaves dried 1 tsp salt Bean Curd Roll 500g yellow chicken (Skin and bone removed) 40g Piri-Piri sauce 2 pcs spring onion 1 tomato 5 sheet bean curd skin Matata Peanut Sauce 50g fresh peeled peanut 40cl coconut milk 1 green chilli 5g turmeric powder 1 bay leaf Salt Fresh black pepper crushed

1. Remove seeds from the chillies.

2. Squeeze the juice of the lemon.

3. Add all ingredients in the blender until you get a fine paste.

1. Julienne the chicken. Marinate with Piri-Piri sauce overnight.

2. Remove seeds from the tomato and dice.

3. Sauté the chicken strips over high fire.

4. Add the tomato and spring onion to mixture.

5. Place 80g of the chicken on the bean curd skin and wrap as a spring roll.

1. Soak the peanut in water overnight.

2. Add the coconut milk and blend till a smooth paste.

3. On low heat add the spices to the peanut milk and reduce to half.

4. Fine-strain and keep to use.

ULTRAMARINO Serves - 05 120ml Tawny Port wine 60ml Portuguese vodka 30ml freshly squeezed lemon 30ml homemade Vanilla Ceylon Tea syrup 1 egg white Orange twist 1 drop Creole Bitter

1. Add all the ingredients except bitters and twist in a shaker.

2. Dry shake.

3. Add ice and shake again.

4. Strain into martini glass.

Vanilla Ceylon Tea Syrup

1. Heat ingredients until it starts boiling.

2. Remove from heat.

3. Fine-strain and store in the fridge overnight.

1l spring water Equal parts of white sugar 15g Dilmah Vanilla Ceylon Tea 3 vanilla sticks

43

Macau

STRAIT OF MALACA - NATA Serves - 05 Portuguese Egg Tart 1 sheet puff pastry 3 large free range egg yolks 25cl cream 25cl milk 50g sugar 1 tsp vanilla essence 100g melted unsalted butter

Tea Infused Bird Nest 4g Gomantung bird nest 6g Dilmah Lychee with Rose and Almond 25g bees honey

1. Preheat the oven to 220°C. Line a baking tray.

2. Prepare the custard: Combine the milk and sugar, heat over low flame until it’s bubbling. Remove from fire. In a mixing bowl whisk together the cream, vanilla essence and egg yolks, whisk constantly while adding the milk. Whisk till the ingredients are well blended.

Keep in the fridge.

3. Prepare the dough: Cut the puff pastry into 3 equal parts. Brush with melted butter and stack them together. Roll the sheets in to a cylinder and cut out rings of 1 mm thickness. Press the dough in the desired moulds size.

4. Cook the egg tart: Remove the custard mix from the fridge; fill each tart shell till it’s 80% full of custard.

5. Bake in the oven for 13 minutes. Switch the oven to a broil for 3 minutes to get a caramelized top.

1. Soak and expand the bird nest: Keep the nest in cool water for 18 hours in the fridge, stirring every couple of hours. Remove from fridge and strain excess water without force.

2. Prepare the Tea: Boil spring water to 100˚C, add the tea and leave to brew for 3 minutes, strain and add 25g bee’s honey. Cool down to 40°C. 3. Infuse the nests: Dip the bird nest in tea and leave in for 4 hours. Strain and keep refrigerated till required.

APPLE GALANGAL MARTINI Serves - 05 Muddled galangal root 90ml Portuguese vodka 120ml freshly squeezed green apple juice 30ml freshly squeezed lemon juice 30ml sugar syrup Cinnamon lychee liqueur caviar Cinnamon air Cinnamon Lychee Liqueur Caviar 240g of algin premixed with 480g of brewed Dilmah Ceylon Cinnamon Spice Tea 50ml lychee liqueur 50ml sugar syrup Cinnamon Air

44

500ml boiling spring water 10g Dilmah Ceylon Cinnamon Spice Tea 10 small cinnamon sticks 5g lecithin

1. Add all ingredients into the shaker.

2. Shake and fine strain.

3. Add cinnamon lychee liqueur caviar.

4. Top up with cinnamon air.

1. Mix everything and drop the liquid into a calcium bath drop by drop.

2. Remove with a slotted spoon and rinse in water.

1. Blend all ingredients.

2. Turn on the air pump and retrieve the foam.

Macau

45

Macau

46

Macau

MACAU BOLACHA Makes 15 Sable 500g mung bean flour 250g powdered sugar 125g ground almonds 150g shortening 1 tsp almond extract

1. Preheat the oven to 275°C. Line a baking pan with parchment and set aside.

2. In a mixing bowl, mix together the flour, sugar almond axtract, and ground almonds.

3. Using the paddle, mix in the shortening until the dough looks like sand.

Moulding the Cookies 2 tbsp water 40g almonds, roughly chopped

1. Place about 5 pieces of chopped almond into the mould.

2. Over the mixing bowl, press a handful of the dough into mould, pack the dough into and then level it off.

3. Place the mould upside-down on an ungreased cookie sheet and slowly remove the mould. Repeat this process with the remaining dough.

4. Bake the cookies for 25 minutes and let them cool on a rack wire.

CHÁ Makes 5 4 tsp Dilmah Prince of Kandy Tea 600ml spring water

1. Boil the water to 100°C. 2. Place the tea leaves in the pot.

3. Pour water directly onto the tea leaves.

4. Stir well and brew as specified on pack.

5. Stir again and fine-strain into teacup.

47

Macau

PEARL RIVER DELTA: SESAMO Serves - 05 Sesame Paste 1 cup black sesame seeds 2 cup sugar 1/2 cup peanut

Glutinous Rice Dough 1 cup glutinous rice flour 1/2 cup water Natural Ginger Tea Soup 5 tsp Dilmah Natural Ceylon Ginger Tea 1 small rock sugar 12 soaked lyceum berries 6 dried red dates 4 dried salted mandarin skins

1. Preheat the oven to 180°C. 2. Roast the peanut, cool down. Add sugar, peanut and sesame seed to the Robocoupe and blend till paste.

3. In a bowl soften the butter then add the sesame paste. Mix till you achieve a homogeneous paste.

4. Divide in small balls. Reserve in fridge till they become hard.

1. Mix rice flour with the water. Roll it by hand till you get a sticky dough.

1. Prepare the tea by adding Dilmah Natural Ceylon Ginger tea to 1 liter of water.

2. Brew for 10 minutes. Strain to the hot pot with the rest of the ingredients, let infuse for 5 minutes.

1. To form the sesame balls, divide the rice dough into 1.5 inch balls. Keep them covered with the damp cloth as they dry up very quickly.

2. Make a pocket inside each ball and fill up with a sesame paste. Seal the opening carefully, making sure the balls are not cracked. Gently roll into a sphere shape.

3. Add the sesame balls to the soup. When cooked they will float to the top.

48

Macau

49

Macau

City of Dreams (Silver Winner) From fine dining to casual fare, City of Dreams offers delectable cuisine to satisfy every taste and occasion.

With an exciting range of restaurants, cafés and bars featuring some of the region’s most creative chefs, this is the place to tantalise your taste buds. Represented by Tommy Li & Helena He.

50

Macau

DILMAH HIGH TEA YUZU CURD STRAWBERRY WAFFLE CONE

SAUTÉE TOMATO WITH SHRIMP BAGUETTE

PORT WINE ONION FOIE GRAS QUICHE

TEA INFUSED NATURAL CEYLON GINGER TEA PRALINE

MEDAWATTE TEA-RAMISU

LYCHEE WITH ROSE & ALMOND SCONES

OOLONG FLAVOURED MUSHROOM CIABATTA

51

Macau

52

Macau

YUZU CURD STRAWBERRY WAFFLE CONE Yuzu Curd 35g fresh whole egg 48g sugar 32g yuzu juice 70g soft butter Almond Tuiles 210g sugar 45g bread flour 110g egg white 60g fresh egg 150g almond, sliced

1. Combine egg, sugar and yuzu juice. Mix together and boil.

2. Then bain-marie until 85°C. 3. After mixture cools down to 35 °C add soft butter into yuzu mix and combine well.

1. Mix all ingredients together and put 10g each on a baking tray.

2. Bake at 180°C until golden brown and roll to form cone shapes.

53

Macau

SAUTÉED TOMATO WITH SHRIMP BAGUETTE 200g Roma tomato 20g shallot 20g garlic 10g basil leaf 50g clear stock 30g tomato paste 5g black pepper, crushed 5g thyme 5g sea salt 80g onion white 20ml olive oil 120g shrimp meat 220g French baguette

54

1. Sauté all ingredients with tomato paste.

2. Poach shrimp in hot water.

3. Slice French baguette and toast.

Macau

55

Macau

PORT WINE ONION FOIE GRAS QUICHE Port Wine Onion

1. Pan fry onions and then add Port wine, salt and sugar.

50ml Port wine 250g onion 2g salt 20g sugar Foie Gras Quiche Filling 150g cream 200ml milk 250g egg 300g foie gras 3g salt 2g pepper 1g nutmeg powder

1. Mix all ingredients together then mix with Port wine onion preparation and put in tart shell. Bake for 10 minutes at 240°C

Puff Pastry for tart dough

NATURAL CEYLON GINGER TEA PRALINE Ginger Cream Ganache 20g Dilmah Natural Ceylon Ginger Tea 400ml cream 35g Trimoline 42g soft butter 435g ivoire 35% Pate de Fruit 500g cherry purée 400g sugar 100g glucose 50g sugar 22.5g pectin yellow 1g acid powder Basic chocolate sponge

56

1. Boil the cream and brew the tea in it.

2. Add Trimoline and white chocolate to mixture and rest until it cools down to 40°C. 3. Add the soft butter in.

1. Mix all ingredients together except acid powder.

2. Boil until 108°C and then add acid powder mixed with 2g water.

Macau

57

Macau

58

Macau

MEDA WATTE TEA-RAMISU Meda Watte Tea Cream

1. Infuse cold whipping cream with Meda Watte Tea overnight.

4g Dilmah Meda Watte Tea 200g whipping cream Meda Watte Tea Syrup 25g Dilmah Meda Watte Tea 400ml 100°C hot water 75g honey Meda Watte Mascarpone Cream

1. Brew the tea with 100°C hot water then cool down to 45°C. 2. Mix with honey.

1. Strain the tea cream then mix with Mascarpone cheese. Whip up.

250g Mascarpone cheese 150g Dilmah Meda Watte Tea cream 200g basic sponge or Lady’s Finger biscuit

LYCHEE ALMOND ROSE SCONES 114g butter 100g sugar 350g cake flour 105g bread flour 25g baking powder 1 pc lemon zest 40ml whole milk 100g whole egg 100g roasted almond Dilmah Lychee with Rose and Almond Tea

1. First infuse Lychee with Rose and Almond Tea in cold whole milk overnight to cold infuse.

2. Then put all the ingredients, mix together and refrigerate.

3. Shape the dough and bake in 180°C oven for around 15 minutes.

OOLONG FLAVOURED MUSHROOM CIABATTA 100g mushroom BlueFoot fresh 100g mushroom Shimeiji white 100g mushroom Shimeiji brown 50ml whipping cream 15g Dilmah The First Ceylon Oolong Tea, loose leaf 220g ciabatta 20ml olive oil 5g sea salt 8g sugar

1. Sauté all mushrooms with deep fried Oolong tea leaf.

2. Arrange mix on top of a slice of toasted ciabatta

59

Macau

Galaxy Macau (Silver Winner) Galaxy Macau offers a variety of over 50 world-class Asian and international restaurants under one roof to please everyone’s palate. Represented by Jerry Li & Smita Grosse.

60

Macau

THE EMPEROR’S HIGH TEA EMPEROR’S GARDEN DILMAH LYCHEE WITH ROSE AND ALMOND TEA, BABA AU THÉ, CUSTARD CREAM & FRESH FRUITS

paired with THE LIGHT BREEZE

CHAMOMILE TEA WITH MEDLAR, DRIED LOGAN & CLOVE

THE RIPPLING EFFECT SALMON WITH CUCUMBER, HORSERADISH, LEMON, CAVIAR & SHALLOT

paired with THE ROCK ROSE WITH FRENCH VANILLA TEA WITH HENNESSY XO & BUTTERSCOTCH SYRUP

PEACH SYMPHONY DILMAH PEACH TEA IVORY CREAM WITH VANILLA & WHITE PEACH JELLY

paired with GOLDEN PRINCESS

CEYLON CINNAMON SPICE TEA AND NATURAL ROSEHIP WITH HISBISCUS INFUSION WITH PASSION FRUIT SYRUP, ROSE SYRUP, LEMON JUICE & EGG WHITE

THE POND OF ETERNITY

CHOUX SWAN WITH EGG MAYONNAISE, CHIVES & CENTURY EGG ASPIC

paired with EVENING FRAGRANCE RAN WATTE TEA

TEA INFUSED JOURNEY TO THE WEST

DILMAH ROSEMARY & PEPPERMINT TEA CUSTARD ON A SAVOURY TART WITH WILD HERBS & PARMESAN CHEESE

TEA OF HEAVEN

TI-ALMOND CAKE WITH EARL GREY TEA CREMEUX & RASPBERRY MARMALADE

61

Macau

62

Macau

EMPEROR’S GARDEN Baba Dough 30g yeast 250g flour 200ml milk 400g egg 52g sugar 10g Dilmah Lychee with Rose and Almond Tea Dilmah Lychee, Rose & Almond Infusion

1. Mix all the flour, yeast, sugar and syrup.

2. Add in eggs.

3. Slowly add in milk.

1. Boil the tea and water.

2. Keep it overnight.

368g water 35g Dilmah Lychee with Rose and Almond Tea Baba Syrup 300ml water 110g lychee purée 70g sugar 60g Dilmah Lychee with Rose andAlmond Tea, brewed Rose syrup Dilmah Lychee, Rose & Almond Cream

1. Boil all ingredients together.

2. Keep it overnight.

3. Reheat before using to soak the baba.

1. Fold in pastry cream base with the tea infusion.

100g pastry cream 35ml Dilmah Lychee with Rose and Almond Tea, brewed Others Lychee and cut fruits

THE LIGHT BREEZE 3 tsp Dilmah Pure Chamomile Flowers 6 dried logans 1 clove 6 wolfberries / medlar

1. Warm the teapot with hot water; pour out hot water.

2. Place all ingredients into teapot, add in 80°C hot water and brew for 3 minutes.

3. Pour it out through a tea strainer into a warmed up teacup and serve.

63

Macau

THE RIPPLING EFFECT Toast Bread 3000g flour Kraftkorn mix 3l water 200g yeast 2000g bread flour type 700 20g diamalt liquid 20g Teigsauer sourdough paste 500g flour rye type 1150 Dill Jelly 1l water 200g fresh dill leaf 50g gelatin powder Creamy Horseradish 70g horseradish Pinch of salt 200g whipped cream

1. Soak Kraftkorn mix in 50°C hot water for 3 hours.

2. Mix all ingredients for 2 minutes at a slow speed, 6 minutes at fast speed.

3. Rest for 30 minutes.

4. Bake at 210°C for about 45 minutes.

5. Chill for an hour before slicing.

1. Boil water and fresh dill leaf.

2. Let cool down and strain.

3. Warm and add in gelatin powder.

1. Strain the horseradish until dry.

2. Fold into whipped cream and salt.

Others Cucumber slice Sour cream Cream cheese

THE ROCK 3 tsp Dilmah Rose with French Vanilla Tea 20ml Hennessy XO 15ml butterscotch syrup

64

1. Brew tea in a teapot for 3 minutes with 100˚C water.

2. Chill the tea and wait till it cools to room temperature.

3. Place pre-made ice ball in chilled rock glass.

4. Pour all ingredients into the rock glass.

5. Stir lightly for a few seconds and serve.

Macau

65

Macau

66

Macau

PEACH SYMPHONY Peach Jelly 325g peach purée 200ml water 29g gelatin 5g agar-agar 75g sugar Citric acid Red colouring Tea Infusion 360ml milk 40g Dilmah Peach Tea Peach Mousse 375ml Dilmah Peach Tea, brewed 1 pc vanilla bean 21g gelatin 325g white chocolate 555g whipped cream

Roulade 2700g egg white 900g sugar 900g cake flour 630g butter Peach Crumble 500g butter 500g cake flour 500g sugar 500g almond powder 25g Dilmah Peach Tea Sesame Hypen Mix 100g flour 100g sugar 100g egg white 50g butter 30g sesame powder to taste Osmanthus Flower

1. Boil the purée, water and sugar mix with agar-agar.

2. Add in the gelatin.

3. Add in citric acid for fruitiness.

4. Follow with a little bit of colouring to give the peach effect.

1. Boil the milk up to 100°C and put in tea.

2. Remove and strain after 5 minutes.

1. Melt the chocolate.

2. Add the gelatin into the milk tea infusion.

3. Mix in the chocolate and cool down.

4. Fold in the whipped cream.

1. Make a meringue and fold in the cake flour.

2. Add in slowly the melted butter.

3. Spread on tray and bake for 160°C for around 10 minutes in an oven.

1. Soften the butter.

2. Add in all the dry ingredients and mix to a crumble.

1. Mix all the ingredients.

2. Spread and bake.

3. Use for decoration.

4. Sprinkle the flowers on top.

67

Macau

GOLDEN PRINCESS 1.5 tsp Dilmah Ceylon Cinnamon Spice Tea 2 tsp Dilmah Natural Rosehip with Hibiscus 15ml rose syrup 10ml passion fruit syrup 15ml egg white 10ml freshly squeezed lemon juice Basil leaf

68

1. Brew tea in teapot for 3 minutes.

2. Chill the tea and wait till it cools at room temperature.

3. Pour all ingredients into shaker; shake it dry without ice to make egg white balance well with all ingredients.

4. Add ice to shaker and shake again.

5. Pour into chilled martini glass and serve.

Macau

69

Macau

THE POND OF ETERNITY Choux 250ml water 250ml milk 200g butter 10g salt 10g sugar 500g eggs 300g cake flour Egg Salad Filling 300g boiled eggs 10g green Shiso leaves 160g mayonnaise 10ml lemon juice Salt and pepper, a pinch Aspic 300ml water 5 century eggs 5 pcs gelatin Pinch of salt

1. Boil water, milk, butter, salt and sugar.

2. Add in flour.

3. Add egg slowly into the mixer and mix well.

1. Grate the boiled eggs.

2. Mix all ingredients together.

1. Boil the water. Add in soaked gelatin and salt.

2. Add in century egg skin.

3. Keep the middle part of century egg to decorate with jelly.

Others Herbs Century eggs

EVENING FRAGRANCE Serves - 02 3 tsp Dilmah Ran Watte Tea 400ml water

70

1. Warm the teapot with hot water; pour out hot water.

2. Put in tea leaves and pour boiling spring water at 100°C and brew for 3 minutes.

3. Pour into hot teacup through strainer and serve.

Macau

71

Macau

72

Macau

JOURNEY TO THE WEST Quiche Dough 1000g bread flour 20g salt 500g unsalted butter 400ml water Royal Filling

1. Mix all ingredients cold and slowly.

2. Do not overmix.

3. Chill for at least 6 hours.

4. Roll for 2 minutes.

1. Mix all ingredients well.

1000ml fresh milk 500g egg 10g salt 10g white pepper 10g ground nutmeg 30g Dilmah Rosemary with Peppermint Leaves Parmesan Cheese Tuile 200g grated Parmesan cheese 5g Dilmah Rosemary with Peppermint Leaves

1. Spread grated Parmesan cheese on the tray.

2. Sprinkle Rosemary with Peppermint Leaves on top.

3. Decorate with dill.

73

Macau

TEA OF HEAVEN Earl Grey Financier 180g egg white 200g icing sugar 37g cake flour 200g almond powder 162g butter 1/2 pod vanilla bean 20g Dilmah Earl Grey Tea Earl Grey Mousse 108g Dilmah Earl Grey Tea, brewed 108g cream 20g sugar 40g yolk 3 pcs gelatin 315g Manjari chocolate 512g whipped cream Earl Grey Cream 240ml milk 200ml cream 40g Dilmah Earl Grey Tea 80g yolk 40g sugar 6g gelatin Raspberry Marmalade 3000g raspberry, frozen 1050g sugar 240ml water 600g glucose 120g pectin 300ml lemon juice Tea Infusion 386ml milk 34g Dilmah Earl Grey Tea Earl Grey Chocolate Sauce

74

100g milk 200g cream 100g cocoa powder 400g sugar 80g Manjari chocolate 20ml Dilmah Earl Grey Tea, brewed

1. Mix all dry ingredients and vanilla bean.

2. Slowly add in egg whites.

3. Boil the butter and tea. Strain it.

4. Pour slowly into the mixer and add 10g of infused tea leaf.

1. Make a créme Anglaise.

2. Add in soaked gelatin.

3. Mix in the Manjari chocolate.

4. Fold in whipped cream.

1. Make a créme Anglaise.

2. Add in soaked gelatin.

1. Boil the frozen raspberry, water, glucose and lemon juice.

2. Slowly add in sugar and pectin.

1. Boil milk and tea.

2. Keep it overnight to infuse.

1. Boil milk, cream, sugar and Earl Grey Tea infusion.

2. Add in cocoa powder and strain.

3. Pour into the chocolate.

Macau

75

Macau

INSTITUTE FOR TOURISM STUDIES (IFT) MACAO (Silver Winner)

IFT offers degrees and professional programmes and a wide range of tourism related disciplines among which are hospitality and culinary arts. Represented by Billy Chang & Jeffery Lai.

76

Macau

MENU PORTUGUESE DICE WITH CHORIZO AVOCADO & QUAIL EGG paired with TEA MOJITO

TATIN OF SEARED SCALLOP, PATA NEGRA & FIG JAM paired with EARL GREY MARTINI

COCONUT MOUSSE

WITH GINGER SABLE & LIME MARSHMALLOW

paired with DILMAH NATURAL CEYLON GINGER TEA WITH HONEY

ALMOND LOLLIPOP WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE

paired with DILMAH YATA WATTE

TEA INFUSED DILMAH MINT TEA CAVIAR

WITH BACALHAU PRAWN DUMPLING

WATTE BLACK TEA CREAM CARAMEL

77

Macau

78

Macau

PORTUGUESE DICE WITH CHORIZO AVOCADO & QUAIL EGG White Bread 311g bread flour 94ml water 5g salt 25g sugar 31g butter 47g eggs 62ml milk 3g yeast 25g cream

Chorizo Avocado 50g avocado 8g black olive 30g chorizo 2 tbsp lemon juice 1 tsp garlic Salt, to taste Pepper, to taste 2 tbsp extra virgin olive oil Garnish 3 pcs quail egg 2 pcs cherry tomato 1 tsp extra virgin olive oil 2 cloves garlic Micro greens, as needed Assembly

1. Mix bread flour, water, cream, milk, yeast, sugar and eggs on 1st speed for 5 minutes.

2. Then add in the salt and butter, switch to 2nd speed for 8 minutes.

The desired dough temperature is 27°C. Ferment for 45 minutes; divide the dough into 300g portions each, then shape the dough in the mould. Final fermentation should be for 60 minutes. Then bake at 170°C for 40minutes.

3. Cut the white bread into 3cm x 3cm cubes; brush with olive oil on 6 sides. Pan fry until light golden brown in color, then bake at 170°C for 8 minutes.

4. Hollow the toasted bread cube with a paring knife.

1. Peel and core the avocado.

2. Remove the casing of chorizo.

3. Blend everything together to get a nice smooth texture.

1. Boil quail egg for 2 minutes and then soak in ice water for a while, remove the shell and cut in half.

2. Cut the garlic to paper thin slices, blanch, and deep fry at 140°C until golden brown.

3. Slice the cherry tomato and coat with olive oil.

1. Pipe the chorizo avocado mixture into the bread cube, then arrange the quail egg, cherry tomato, garlic and micro greens on top of the bread.

TEA MOJITO 80g Dilmah Pure Peppermint Leaves 1 lime 80ml soda water 2 tsp Pure Peppermint jelly 3 tsp sugar 6 mint leaves

1. Fill a teapot with 80°C water and infuse Pure Peppermint Leaves for 3 minutes, then strain into a pot to cool down.

2. Add lime, mint leaves and sugar to the glass, muddle together.

3. Add Pure Peppermint jelly and ice cube, then add in 80ml Pure Peppermint Leaves infusion and soda water.

4. Garnish with a peppermint leaf.

79

Macau

TATIN OF SEARED SCALLOP, PATA NEGRA & FIG JAM Puff Pastry 130g bread flour 30g salt 65ml ice water 12.5g butter 90g butter sheet 10g Parmesan cheese 5g black sesame seed Fig Jam

1. Combine flour, water, butter and salt to form a dough. Rest in fridge for at least 1 hour.

2. Give one last single fold, then roll into 2mm thickness.

3. Sprinkle the cheese and black sesame seed on top and roll up. Rest in fridge for 30 minutes.

4. Cut a cross into 1.5mm thick pieces and then bake at 180°C for 25 minutes.

1. Take out the flesh of figs, mash with Cointreau gently.

2 pcs fresh fig 1 tbsp Cointreau Port Wine Jelly 100ml Port wine 15g shallot 1 pc gelatin sheet Topping 5 pcs scallops trimmed Salt & pepper, to taste 2 tbsp olive oil 30g Pata Negra Micro greens, as needed

1. Finely chop the shallot, sweat in a pan until translucent, add in Port wine and reduce by half.

2. Switch off fire and add gelatin.

3. Pour into a small cake ring and refrigerate for 30 minutes. Cut in to tiny cubes.

1. Cut a lattice pattern on one side of scallop and then sear on a pan with olive oil, salt & pepper.

2. Roll up the PataNegra to a tiny rose shape.

Assembly 1. Place the baked puff pastry disc at the bottom and spread the fig paste on top. Then put a scallop on the fig paste.

2. Finally arrange the Port wine jelly, PataNegra and micro greens over the scallops.

EARL GREY MARTINI 2 tbsp Dilmah Earl Grey, tea leaves 80ml Dilmah Earl Grey, brewed tea 30ml Bombay Sapphire dry Gin 30ml Sweet Vermouth 1 pc cherry

80

1. Fill a teapot with 100°C spring water and infuse tea leaves for 3 minutes.

2. Strain into a pot and cool down.

3. Add 80ml Earl Grey and 20ml Sweet Vermouth to a mixing glass.

4. Then Add in 40ml Bombay Sapphire Dry Gin. 5. Stir the ice cube in and strain into a martini glass.

6. Garnish with a cherry.

Macau

81

Macau

COCONUT MOUSSE WITH GINGER SABLE & LIME MARSHMALLOW Breton Shortbread 38g butter 35g sugar 1g salt 15g egg yolk 50g cake flour 2g baking powder 1 tsp ginger power Coconut Mousse 250g coconut purée 1 vanilla pod 3 egg yolks 10g sugar 7g gelatin sheet 15ml Malibu 190ml whipped cream Clear Glaze 100ml water 150g sugar 3g NH pectin 17g sugar 58g glucose 7g gelatin Lime Marshmallow 83g sugar 27g water 25g invert sugar 33g lime juice 1/2 pc lime zest 37g invert sugar 7g gelatin Green colouring spray, as needed

1. Crumble butter, sugar, salt, flour, baking powder and ginger powder, then add in egg yolk until just combined.

2. Roll into 2mm thickness between 2 parchment papers. Bake for 180°C around 12 minutes. Remove from the oven, cut into a long oval shape with a cutter immediately.

1. Heat up coconut purée and vanilla stick; meanwhile mix egg yolk with sugar.

2. Pour half of the coconut mixture into egg yolk, mix thoroughly and pour back into saucepan, heat up to 83°C, then add the soaked gelatin sheet.

3. Once cooled down, add in Malibu and fold in whipped cream. Pour into a tray and freeze for 1 hour.

4. Cut into a long oval shape with cutter.

1. Combine pectin with 17g sugar, heat up water, glucose the rest sugar, add in the pectin mixture gradually and keep mixing.

2. Boil until 103°C. Take out from the heat and add gelatin. Use at 30°C.

1. Boil water, sugar, 25g invert sugar and lime juice until 115°C. 2. Place 37g of invert sugar into a mixing bowl, pour the lime syrup over it.

3. Add the gelatin at the same time and keep mixing until cooled down.

Add lime zest the last.

4. Pipe a round strip onto the silicone mat, dust with icing sugar and keep overnight.

5. Cut into 5cm long pieces with scissors and tie a small knot, Spray the green colouring.

6. Bake at 180°C for 4 minutes.

Garnish 10g coconut, shredded Assembly

82

1. Take out the frozen coconut mousse and place on a wire rack.

2. Pour the clear glaze over the mousse.

3. Then stick onto the Breton shortbread, stick the baked coconut shredded on the side, and put the marshmallow on top of the mousse.

Macau

Dilmah NATURAL CEYLON GINGER TEA WITH HONEY 10ml honey 1 lemon peel 2 tsp Dilmah Natural Ceylon Ginger Tea 80g spring water

1. Fill a teapot with hot water and infuse tea leaves for 3-5 minutes before straining into a teacup.

2. Add honey to the teacup and place the lemon peel in the tea.

83

Macau

ALMOND LOLLIPOP WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE Portuguese Almond Cake 50g sugar 25ml water 22g almond powder 21g egg yolk 20g eggs 3g bread crumbs 2g butter Saffron Ganache 100ml cream 0.2g saffron 27g invert sugar 27g dry butter 183g milk chocolate 17g cocoa butter Almond Tuile 50g almond flakes 67g sugar 17g bread flour 12g eggs 37g egg whites Chocolate Almond Coating 200g dark chocolate 65% 50g cacao butter 100g almonds Garnish Pastillage 50g icing sugar 3g gelatin 5ml water 10g white chocolate 5g red powder 20g dark chocolate65% 1g saffron Assembly

84

1. Cook the sugar and water until thick, then add in almond powder and bread crumbs.

2. Stir egg yolk and eggs in the thick syrup, and then combine with butter.

3. Pipe the mixture into a small metal tube with parchment paper inside.

4. Bake at 180°C for 20 minutes.

1. Infuse the saffron in cream for 24 hours.

2. Heat up the cream, saffron, invert sugar and pour onto the milk chocolate and cocoa butter.

3. Emulsify using a blender.

4. Add butter at last and blend well.

5. Spread on a tray and cool down until it reaches piping texture.

1. Combine the almond flakes, sugar and bread flour, then stir the eggs and egg whites in.

2. Spread the mixture with offset spatula with the help of a pre-cut rectangular cake board.

3. Bake at 180°C for 10 minutes. Use a metal tube to roll up immediately once out of the oven.

1. Bake the almond at 180°C for 8 minutes. Then chop coarsely.

2. Melt the cacao butter and dark chocolate separately in bain-marie, then mix together with almonds.

1. Melt gelatin with water, then add in the icing sugar, knead until smooth.

2. Roll the Pastillage into 1mm thickness, cut into flower shape.

3. Mix the white chocolate with yellow powder and then pipe a dot onto the center of the flower.

4. Temper the dark chocolate, spread between two plastic sheets and cut into round shapes.

1. Quarter the almond cake lengthwise, insert into the almond tuile.

Then pipe the saffron ganache into the almond Tuile. Insert a plastic skewer into the tuile.

2. Dip in tempered chocolate almond coating and stick onto a round chocolate disc.

3. Decorate with the Pastillage flower and saffron.

Macau

DILMAH YATA WATTE 2 tsp Dilmah Yata Watte, loose leaf tea 220ml spring water

1. Place the tea in a pot and pour 100°C water to infuse tea leaves.

2. Stir and brew for 3-5 minutes.

3. Stir once more before straining into teacup.

85

Macau

86

Macau

DILMAH MINT TEA CAVIAR WITH BACALHAU PRAWN DUMPLING

Tea Caviar 1 tbsp Dilmah Mint, loose leaf tea 100ml water 1g agar-agar 300ml vegetable oil

Dumpling Dough 10g potato starch 80g wheat starch 140ml boiling water 30g potato starch 2g lard Filling 3 pcs prawn 20g bacalhau 1/2 tsp garlic 8g white wine Salt Pepper 1 tsp parsley 1 tsp corn starch Garnish 1 tsp olive oil Micro greens, as needed 1 tbsp Dilmah Mint, loose leaf tea Assembly

1. Rinse the agar-agar, combine with water and boil until the agaragar is dissolved. Switch off the fire, add the tea leaves and infuse for 5 minutes 2. Strain the mixture with a paper towel.

3. Drop the mixture slowly into oil. Let it set for 2 minutes.

1. Combine 10g of each potato starch and wheat starch in a mixing bowl, pour in the boiling water and mix with spatula.

2. Once warm, add in 30g of potato starch and lard. Knead until smooth.

3. Roll into 1mm thickness and wrap up with prawn and bacalhau filling.

4. Steam for 4 minutes.

1. Soak bacalhau in water and keep in fridge for at least 3 days, changing the water constantly.

2. Remove the shell from prawn and devein.

3. Blend all the ingredients together. Then add in the chopped prawn.

1. Roast the tea leaves in a pan until fragrant, then grate by passing through a strainer.

1. Place the tea caviar in a porcelain spoon and top with the prawn Bacalhau dumpling.

2. Sprinkle with roasted tea leaves and garnish with micro greens.

87

Macau

WATTE BLACK TEA CREAM CARAMEL Black Tea Infused Crème Caramel 200ml milk 50g sugar 2 eggs 5g Dilmah Meda Watte Tea 5 egg shell Caramel Jelly 50g sugar 180ml water 2 pcs gelatin

Cigarette Batter 20g butter 20g icing sugar 20g egg white 20g cake flour 1g Dilmah Meda Watta Tea Assembly

88

1. Boil the milk, then switch off the fire and add the tea leaves.

2. Cover and infuse for 10 minutes.

3. Whisk the eggs and sugar, pour the milk over the mixture and stir well.

4. Pour into sanitized egg shell and bake in hot water bath at 170°C for 20 minutes.

1. Make a caramel with sugar, then deglaze with hot water.

2. Once cool, add in gelatin and pour into a small cake ring and cover with cling films.

3. Keep in the fridge for 30 minutes until set.

4. Remove the cake ring and cut into a small dice.

1. Cream butter and icing sugar lightly and then add in egg white and cake flour at last.

2. Spread the batter on a silicone mat and make a Portuguese bird shape with the pre-cut cake board.

3. Sprinkle some ground tea leaves on the batter and bake at 180°C for 5 minutes.

1. Place the egg custard with shell on a saucer.

2. Then spoon the caramel jelly into the egg custard.

3. Place the tuile on top of it.

Macau

89

Hong Kong

hong kong March 12, 2014 Silver Box Ballroom 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong

B

eing one of the mega culinary capitals of the world, the pressure was on and expectations were high as the first ever Dilmah Real High Tea Challenge to be held in Hong Kong unfurled its carpets. The competition, held on the 12th March at the Silver Box Ballroom in Kowloon, was truly a magnificent affair in which the uncontested hero was the noble herb of tea.

It was indeed a spectacular show when the enchanting East made the essentially Western tradition of High Tea their own. The whimsical themes and exceptional dishes that were brought forth to the judges’ table paid due tribute to tea, showcasing an in-depth understanding of its multifaceted nuances. Chan Yee Chiu Jason and Ho Wing Hong of the Hong Kong Cricket Club and Ng Wai Kee and Ernest Wong of Island Shangri-La were declared National Winners of the competition while Cheung Kit Ting Chiki and Wong Ka Yi Kaka of Hollywood Hotel and Leung Kwok Kin and Jaume Ng of Kowloon Shangri-La emerged the judges with their innovative teainspirations, emerging as the runners-up.

Judges for this Challenge were the younger son of Dilmah Founder, Director Marketing Dilmah Tea and Director Dilmah School of Tea Dilhan C. Fernando, well-known restaurateur, media personality, Dilmah Ambassador and celebrity chef Peter Kuruvita and the distinguished Black Hat Chef and WACS judge Bernd Uber.

90

Hong Kong

91

Hong Kong

Island Shangri-La (Joint National Winner) An iconic masterpiece that soars above the heart of Hong Kong, Island Shangri-La is also home to the arresting “Great Motherland of China”, the largest Chinese landscape silk painting in the world. It’s also the place to delve into a lobster-inspired afternoon tea at Lobster Bar and Grill. Represented by Ng Wai Kee & Ernest Wong.

92

Hong Kong

A HOLLYWOOD HIGH TEA JURASSIC PARK EGG SABAYON WITH DILMAH CEYLON OOLONG & ASPARAGUS

paired with STEVEN SPIELBERG DILMAH ROSE WITH FRENCH VANILLA CHILLED COCKTAIL

IN THE MOOD FOR LOVE CLEMENTINE TANGERINE WITH DILMAH NUWARA ELIYA PEKOE SORBET

paired with MAGGIE & TONY DILMAH NATURAL ROSEHIP & HIBISCUS CHILLED COCKTAIL

THE GOOD THE BAD AND THE UGLY SMOKED CHICKEN SANDWICH WITH DILMAH MEDA WATTE BREAD

paired with CLINT EASTWOOD CHILLED COCKTAIL WITH DILMAH PURE CHAMOMILE FLOWERS

T-BOND: ROGER MOORE FRESHLY BREWED DILMAH YATA WATTE SINGLE REGION TEA

paired with CHOCOLATE MINT BOMB WITH DILMAH PURE PEPPERMINT LEAVES

93

Hong Kong

JURASSIC PARK EGG SABAYON CEYLON OOLONG AND ASPARAGUS Serves - 05 4 egg yolks 60g Dilmah The First Ceylon Oolong 30g clarified butter 50g asparagus

1. First infuse the tea in water and let the water reduce.

2. Cook egg yolks and the prepared tea in a water bath with a whisk– ‘bain-marie’.

3. Add the butter, salt and pepper.

4. Pour into canister with 2 CO² chargers.

5. Keep in a warm water bath.

6. Blanch asparagus in hot salt water and let it cool.

STEVEN SPIELBERG ROSE WITH FRENCH VANILLA CHILLED COCKTAIL Makes 1 3oz chilled Dilmah Rose with French Vanilla Tea, brewed as per pack instructions 0.5oz espresso 1 pc dried orange peel (Chinese delicacy) 1 pc lime wedge (1oz = 29.5ml)

94

1. Squeeze the lime wedge into a shaker.

2. Add all the ingredients into it and shake well with ice.

3. Strain into an espresso cup and serve with dried orange peel on the side.

Hong Kong

95

Hong Kong

96

Hong Kong

IN THE MOOD FOR LOVE CLEMENTINE TANGERINE WITH NUWARA ELIYA PEKOE SORBET Meringue Sour Drop 50g egg white 50g sugar 50g icing sugar Mix of ascorbic acid and sugar

Nuwara Eliya Pekoe Sherbet 1 liter water 240g sugar 240g glucose powder 35g Dilmah Nuwara Eliya Pekoe 250g lemon juice 8g super neutrose (stabilizer)

Lemon Dough 300g butter 190g icing sugar 60g almond powder 1g salt 112g eggs 1 lemon zest 500g flour T55 Tangerine Cream 66g eggs 72g sugar 1 lemon zest 1/2 tangerine zest 20ml lemon juice 108ml tangerine concentrate 108g butter 3g pink peppercorn 50g mascarpone 250g tangerine cream Tangerine segments Green leaf deco

1. Whisk egg white, add sugar. When it’s hard, stop and add the icing sugar with a spatula.

2. Make some drops with a piping bag on a tray.

3. Sprinkle with the mix of ascorbic acid and sugar.

4. Dry overnight at 50°C. 5. Keep in a dry box.

1. Make a syrup with water, sugar, glucose powder and super neutrose.

2. Infuse the tea, strain and cool down.

3. Mix with lemon tea.

4. Keep in fridge for 24 hours.

5. Turn and keep in freezer until plated.

1. Using a paddle attachment mix butter, icing sugar, almond powder and salt.

2. Add eggs and lemon zest.

3. Finish with flour.

4. Keep in the fridge.

5. Roll out to 1 mm thickness and cut into 5 cm x 9 cm pieces.

6. Bake on tub at 165°C. 7. Cool down and keep dry.

1. Mix eggs, sugar, zest, juice and concentrate. Poach on a water bath until 83 - 84°C. 2. Cool down to 60°C. Whisk in butter and pink pepper.

3. Mix with hand mixer for 10 minutes.

4. Keep 24 hours before use.

5. Whisk the mascarpone and mix with tangerine cream.

97

Hong Kong

MAGGIE & TONY Serves - 01 2oz Dilmah Natural Rosehip with Hibiscus, chilled 0.25oz peach liqueur 0.25oz Mei Kei Lu (Chinese spirit) 0.5oz Yakult (yogurt drink) (1oz = 29.5ml)

98

1. Shake all ingredients together with ice.

2. Strain into a champagne flute.

3. Garnish with physalis berry.

Hong Kong

99

Hong Kong

100

Hong Kong

THE GOOD THE BAD AND THE UGLY Meda Watte Bread 375g flour T55 187.5g flour T45 13g salt 18g sugar 250g milk 2 eggs 23g yeast 4g sea salt 187.5g butter 50g Dilmah Meda Watte Tea Smoked Chicken Dilmah Meda Watte Tea Chicken breast Black truffle Mayonnaise

1. Infuse 50g Meda Watte Tea in the milk. Strain.

2. Mix all together with paddle for 2 minutes.

3. Add sea salt and tea powder and mix for another 2 minutes.

4. Add butter, piece by piece, beating for 5 minutes each time.

5. Keep in the fridge.

6. Roll out to 5mm thickness.

7. Cut rectangles of 2.5 cm x 10 cm.

8. Keep in a warmer place till needed.

9. Cook at 195°C until it turns golden brown in colour.

1. Prepare the Meda Watte tea as per instructions given on pack.

2. Submerge the chicken in the brewed tea and leave it to marinate for 2 or 3 days.

3. Then smoke and cook.

4. Cut in to small dices, add mayonnaise and fresh black truffle.

CLINT EASTWOOD Serves - 01 6oz Dilmah Pure Chamomile Flowers 0.5oz Jack Daniels 3 pcs dried longnan 6 pcs dried wolfberry 1 pc dried red dates (1oz = 29.5ml)

1. Boil all ingredients, pour into a crystal rock glass and top up with Jack Daniels.

101

Hong Kong

CHOCOLATE MINT BOMB WITH PEPPERMINT LEAVES Chocolate Cream 125g milk 125g cream 50g egg yolks 25g sugar 118g chocolate at 66% Mint Foam 500g coconut purée 3.5g gelatin 1/2 bundle of fresh mint leaves 10g Dilmah Pure Peppermint Leaves

1. Boil milk and cream, cook with sugar and yolks until 84°C. 2. Pour on the chocolate.

3. Cool down and chill in a fridge.

1. Heat coconut purée. Add gelatin and infuse the tea in it.

2. Blanch the fresh mint.

3. Mix the fresh mint and coconut purée until the mint disappears.

4. Put in the canister add 2 cream chargers.

5. Keep in fridge.

1. Boil water and sugar.

2. Add gelatin.

100g water 3. Infuse the tea.

10g sugar 10g Dilmah Pure Peppermint Leaves 4. Strain and keep in fridge.

1.5g gelatin Dark chocolate ball Crispy chocolate Silver powder Mint Tea Jelly

T-BOND: ROGER MOORE IN YATA WATTE Serves - 01 1 heaped teaspoon of Dilmah Yata Watte Tea 220ml of mineral water (Aqua Panna)

102

1. Boil the water to 100°C . Pour the water on the loose tea leaves.

2. Stir the tea once then let it brew for 3 minutes. Stir once more prior to serving the tea.

Hong Kong

103

Hong Kong

Hong Kong Cricket Club (Joint National Winner) The Hong Kong Cricket Club, founded in 1851, is the oldest cricket club in Asia. The Club has provided cricket, sports and recreational activities to its members and the wider community for over 160 years.

Represented by Jason Chan Yee Chiu & Ho Wing Hong.

104

Hong Kong

MENU SOMETHING SAVOURY TIMBALE OF SOUS VIDE LOBSTER, SNOW CRAB & CRUSHED AVOCADO WITH GAZPACHO DRESSING & CAVIAR PEARLS

paired with AFTERNOON LONG HOP CHAMPAGNE COCKTAIL

SAVOURY BLUE CHEESE SCONE SUNDRIED TOMATO JAM & COSLTON BASSET STILTON CREAM

paired with DILMAH CEYLON SOUCHONG TEA

SOMETHING SWEET REAL RASPBERRY MOUSSE WITH RASPBERRY NUGGETS & TEA JELLY

paired with PEACH ICE TEA & ROSEHIP CRICKET ORB

TIMELESS BAKED PASSION FRUIT CHEESECAKE paired with BLUEBERRY & POMEGRANATE PIMM’S

TEA INFUSED ROSE VANILLA & CINNAMON TEA ENCRUSTED TUNA PICKLED FENNEL, ROSEHIP & NATURAL HIBISCUS GEL, MINT & WASABI

ROSEMARY & PEPPERMINT CHOCOLATE BROWNIE WITH SOUR CHERRY COMPOTE & PEPPERMINT CREAM

105

Hong Kong

106

Hong Kong

TIMBALE OF SOUS VIDE LOBSTER, SNOW CRAB AND CRUSHED AVOCADO GAZPACHO DRESSING AND CAVIAR PEARLS Timbale of Sous Vides Lobster, Snow Crab and Crushed Avocado 328g lobster 160g snow crab 1 avocado ` 1 tsp Lea and Perrins Dijon mustard 3 tbsp mayonnaise 1g chives Gazpacho Dressing 1 roasted bell pepper 85g roasted cherry tomato 1/2 red onion, roasted 2 tbsp sherry vinegar 8oml first press lemon oil

1. Chop the avocado; add the chives and Lea –Perrins. Mix well.

2. Place this at the bottom of a prepared mould.

3. Next, mix the snow crab and lobster with mustard and place on top of the avocado.

4. Set in fridge for up to one hour.

1. Place all the ingredients in a blender and process until smooth.

2. Pass through a sieve for a smoother texture.

AFTERNOON LONG HOP CHAMPAGNE COCKTAIL 10ml Dilmah Pure Chamomile Flowers 5ml lemon cordial 5g ProEspuma (cold) 120ml Champagne 20ml lychee liqueur

1. Pour lychee liqueur, cordial and Champagne into a Champagne flute and stir together until they are mixed consistently.

2. When settled, add the chamomile foam.

107

Hong Kong

SAVOURY BLUE CHEESE SCONE SUNDRIED-TOMATO JAM AND COSLTON BASSET STILTON CREAM Scone 260g self-raising flour 50g sugar 2 tsp baking powder Pinch of salt 75g butter 1 egg 200ml milk 120g blue cheese Stilton Cream 250g blue cheese 50ml fresh cream Tomato Jam 72g sun-dried tomato 38g pine nuts 3g sugar 29ml olive oil

1. Mix the flour, butter, salt and baking powder until breadcrumb texture.

2. Add the egg, milk and blue cheese.

3. Mix until this forms a dough and comes together.

4. Roll it lightly to a round at least 2.5cm/1inch thick, then cut the scones out using a cutter on the dough.

5. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes.

1. Place the stilton and cream in a blender and blend until the mixture is smooth and thick in consistency.

1. Place all ingredients into blender and purée.

2. Place in a pan and cook slowly for 5 minutes.

DILMAH THE FIRST CEYLON SOUCHONG Dilmah The First Ceylon Souchong Freshly boiled spring water at 100°C

108

1. Warm the tea pot with hot water.

2. Add the Dilmah Ceylon Souchong tea to the tea pot and pour in hot water.

3. The measure is roughly 1 teaspoon of tea per 220ml of water per person and one extra teaspoon for the pot.

4. Stir well and let the tea brew for 3-4 minutes.

5. Stir the tea leaves again to ensure maximum flavour and aroma is extracted.

6. Pour into teacups and serve immediately.

Hong Kong

109

Hong Kong

110

Hong Kong

REAL RASPBERRY MOUSSE RASPBERRY NUGGETS & TEA JELLY Raspberry Mousse 200g raspberry 32ml sugar syrup 15g gelatin leaves 200ml double cream Water

Rose and Vanilla Jelly 12g Dilmah Rose with French Vanilla Tea 22ml sugar syrup 6g elastic powder 200ml water

1. Place the gelatin in a bowl of cold water to soften, making sure that it is completely submerged.

2. Gently pulse the raspberries in a food processor until they are pulpy, but not completely puréed. Pour into a saucepan with the sugar syrup and cream and heat gently until the sugar has melted.

3. While the raspberries are still hot, lightly squeeze the water out of the gelatin and stir into the raspberries.

4. Transfer the mixture into a bowl and leave to cool.

1. Heat the sugar syrup and water. Do not boil.

2. Pour over the Rose with French Vanilla Tea. 3. Leave for 3 minutes and then strain.

4. Allow to cool then add the elastic powder.

PEACH ICE TEA & ROSEHIP CRICKET ORB PEACH AND ROSEHIP ICED TEA 20ml Dilmah Natural Rosehip with Hibiscus, strong brew for ice cubes 120ml Dilmah Peach Tea 1 tsp honey 15ml strawberry purée

1. Prepare the Rosehip with Hibiscus infusion. Brew for 2 minutes extra.

2. Let it cool down to room temperature.

3. Pour into an ice tray and freeze to form ice cubes.

4. Make the Peach Tea and allow to cool for 1 minute.

5. Place the Rosehip with Hibiscus ice cubes in the glass.

6. Pour the Peach Tea over the ice and serve.

111

Hong Kong

TIMELESS BAKED PASSION FRUIT CHEESE CAKE For The Base 500g/1lb digestive biscuits 8 tbsp unsalted butter, melted 2 tbsp sugar Pinch of salt For The Filling 900g cream cheese, at room temperature 160ml sour cream 160ml double cream 270g sugar 6 fresh passion fruits, pulp scraped out

1. Melt the butter and add the biscuit crumbs, sugar and salt. Stir to combine.

2. Place in the base of the cake tin and spread in an even layer, then flatten.

1. Beat together the cream cheese and sugar until smooth then add the sour cream and double cream and beat again.

2. Gradually add the eggs and passion fruit pulp.

3. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes.

BLUEBERRY AND POMEGRANATE HOT PIMM’S 1oz Jack Daniels Whiskey 150ml Dilmah Blueberry and Pomegranate Tea 1 tsp honey 8 fresh blueberries 1 pc zest of an orange 1 slice of cucumber

112

1. Add whiskey, honey and blueberries into a rock glass and mix.

2. Make the Dilmah Blueberry and Pomegranate Tea as per pack instructions.

3. When the correct brewing time is over, strain and pour the tea into the first mix, stir together and serve.

4. Garnish with zest of orange and cucumber.

Hong Kong

113

Hong Kong

114

Hong Kong

VANILLA AND CINNAMON TEA ENCRUSTED TUNA PICKLED FENNEL, ROSEHIP AND NATURAL HIBISCUS GEL, MINT AND WASABI Vanilla and Cinnamon Tea Encrusted Tuna 280g Saku block tuna 2 tsp Dilmah Rose with French Vanilla Tea 2 tsp Dilmah Ceylon Cinnamon Spice Tea Pinch of salt

Rosehip & Hibiscus Gel 180g of Dilmah Natural Rosehip with Hibiscus 200ml hot water 6g agar-agar

Pickled Fennel 1 piece fennel, finely sliced 50ml rice wine vinegar 50ml white balsamic vinegar 70g sugar 3g agar-agar

Wasabi Dressing 3 tsp wasabi powder 50g Dilmah Pure Peppermint Leaves 80ml hot water

1. Mix the Rose with French Vanilla Tea and Ceylon Cinnamon Tea together until well combined.

2. Roll the tuna in the mixture and then season with salt.

3. In a hot pan sear quickly for 10 seconds on each side.

4. Cool wrap in clingfilm and leave to set in fridge.

1. Brew the Rosehip with Hibiscus infusion.

2. Allow to cool.

3. Once cool, add to the agar-agar.

1. Finely shred the fennel.

2. Bring sugar, white vinegar and rice vinegar to the boil.

3. Pour over the fennel and leave to cool.

1. Add 3 teaspoons of wasabi to the hot water.

2. Pour this over the Peppermint Leaves.

3. Brew for 4 minutes before passing through a sieve.

4. Allow to cool then add the agar-agar.

115

Hong Kong

ROSEMARY AND PEPPERMINT CHOCOLATE BROWNIE SOUR CHERRY COMPOTE AND PEPPERMINT CREAM Brownie 78g Dilmah Rosemary with Peppermint 240g butter 280g chocolate 190g egg 240g sugar 90g cake flour 5g baking powder Sour Cherry Compote 20g dried sour cherries 100g white balsamic 50g white wine vinegar 75g sugar 6g agar-agar Peppermint Cream 100ml double cream 12g peppermint powder

116

1. Melt the butter and chocolate in a bowl suspended over a pan of simmering water.

2. Sift the flour, baking powder and cocoa powder into a large bowl. Stir in the sugar.

3. Pour the melted mixture into the bowl and then stir in the eggs, one at a time.

4. Finally stir in the Rosemary with Peppermint infusion.

5. Spoon the mixture into a dish and bake for about 15-20 minutes.

1. Place sour cherries, sugar and both vinegars into a pan.

2. Bring to a boil, simmer and reduce by half.

3. Allow to cool and the add the agar-agar.

1. Gently whip together until the cream is a thick consistency.

Hong Kong

117

Hong Kong

Kowloon Shangri-La (Gold Winner) Feel the draw of Kowloon in this enchanting hotel where grandeur combines with warmth to deliver a magical experience. Make a stop at the Lobby Lounge for some Afternoon Tea, any day of the week.

Represented by Leung Kwok Kin & Jaume Ng.

118

Hong Kong

HIGH TEA FOR EVERY SEASON SPRING: SWEET TOASTED BREAD WITH ROASTED ALMOND TEA & BERRIES

paired with SPRING MARTINI VODKA, DILMAH SENCHA GREEN TEA, FRESH LEMON JUICE & SIMPLE SYRUP

SUMMER: CHAMOMILE MERINGUE BALL paired with PEAR DREAM PEAR JUICE & DILMAH CEYLON CINNAMON SPICE TEA

AUTUMN: STEAMED BRIOCHE WITH BLACK TRUFFLE CREAM paired with HONEY GINGER DILMAH GINGER TEA WITH HONEYCOMB & LEMONGRASS

WINTER: BRAISED BEEF CHEEK WITH MASHED POTATO & BEEF JUS

paired with IRISH TEA DILMAH MEDA WATTE BLACK TEA SPRINKLED WITH ORANGE PEEL & FRESH WHIPPED CREAM

TEA INFUSED OOLONG PUFF CRACKERS WITH CITRUS BUTTER & LEMON BUBBLE

EARL GREY TEA PISTACHIO LAYERED CAKE

119

Hong Kong

120

Hong Kong

SPRING SWEET TOASTED BREAD WITH ROSE AND ALMOND TEA AND BERRIES Toasted Bread 100g milk 100g yeast 20g malt 100g granulated sugar 25g salt 400g egg 1000g cake flour 300g butter

Lychee with Rose and Almond Crémeux 300g milk 120g Dilmah Lychee with Rose and Almond Tea 300g UHT cream 90g granulate sugar 110g yolk 16g soled gelatin

1. Break down the yeast, malt and sugar in the milk and mix with the flour.

2. Stir the salt into the egg and add at 2 to 3 intervals. Add the butter only when the dough is well formed.

3. Then knead the dough well and allow to stand for approx. 6 to 8 hours in a cool place.

4. Work up the dough, place in greased cake tins and leave to prove.

When three quarter of proof is complete, brush with egg. When fully proved bake in a medium hot oven at 180°C for about 25 minutes.

5. When fully baked, cut into squares, and create an empty space in the middle.

6. Cook in an oven again until they turn brown.

1. Boil milk and tea together, then store at room temperature for about 2 hours to extract the flavours from the tea.

2. Make a cream Anglaise with heavy cream, egg yolk and caster sugar.

3. Add soled gelatin to the cream Anglaise and mix well. Then pour the tea infused milk in to the cream Anglaise and mix well. Place on a tray with plastic foil.

4. Use double water to cook at 100°C for 1 hour. Please keep this in a fridge.

Assemble and Decorate 1. Mix the Lychee with Rose and Almond Crémeux till smooth.

2. Pipe inside toasted bread and place the berries on top to serve.

3. Garnish with sprinkled gold leaf.

SPRING MARTINI Serves - 01 25ml vodka 8 ml Dilmah Sencha Green Tea 5ml lemon juice 10ml simple syrup

1. Brew the tea, strain and leave it to cool. Add all the ingredients into a shaker, over ice cubes.

2. Shake well and strain into a chilled martini glass.

3. Garnish with a piece of cherry blossom and serve immediately.

Garnish: Cherry blossom

121

Hong Kong

SUMMER CHAMOMILE MERINGUE BALL Chamomile Crémeux 300ml milk 120g Dilmah Pure Chamomile Flowers 300g UHT cream 90g granulated sugar 110g yolk 12g soled gelatin Egg White Meringue Ball 250g granulated sugar 250g icing sugar 250g egg white

Assemble and Decorate

1. Boil milk and tea together, then store at room temperature for about 2 hour to infuse the flavours.

2. Boil cream at 80°C, and add soled gelatin. Mix well.

3. Pour the milk chocolate to this and melt until smooth.

4. Add the milk and tea infusion into the chocolate mixture and mix well.

5. Place on a tray with plastic foil and keep in fridge overnight.

1. Whip together the egg white and granulated sugar, until it forms soft peaks.

2. Sieve in the icing sugar.

3. Now fold in the fruity centre of your choice. Be careful not to add too much, or the meringue will become too wet and will collapse.

4. Pipe the mixture onto grease-proof paper.

5. Bake at 120°C for 45 minutes.

6. When it’s properly baked and cooked through make a hole at the bottom to pipe the cream inside.

1. Mix the Chamomile Crémeux till smooth.

2. Pipe it into the meringue ball and serve.

PEAR DREAM Serves - 01 30ml pear juice 50ml Dilmah Ceylon Cinnamon Spice Tea (brewed as per pack instructions and chilled) Crushed ice Garnish: Orchid

122

1. Place the pear juice at the bottom of a Champagne turnip glass and add crushed ice to it.

2. Fill the glass with Ceylon Cinnamon Spice Tea, garnish with an orchid and serve immediately.

Hong Kong

123

Hong Kong

124

Hong Kong

AUTUMN STEAMED BRIOCHE WITH BLACK TRUFFLE CREAM Brioche 250g flour 25g milk 150g butter 6g sea salt 30g sugar 25g yeast 3 eggs Truffle Cream 10g cooked egg yolk 10g black truffles 5g whipping cream 3g shallot 5g chicken stock Assemble

1. Mix all ingredients to set the dough. Prove in room temperature for 15 minutes.

2. Portion into desired size. Shape and steam until well cooked through.

1. Sauté shallot, add in truffles followed by chicken stock.

2. Simmer until truffles turn soft.

3. Blend to a smooth mixture. Add cooked egg yolk.

4. Fold in whipping cream before use.

1. Using a knife, make an incision in brioche and inject truffle cream into it.

2. Using a mould, make circular truffle slices and stick them on the side of brioche.

HONEY GINGER Serves - 01 100ml ginger water (ginger root boiled with crystal sugar) 100ml Dilmah Natural Ceylon Ginger Tea (brewed as per pack instructions)

1. Put a piece of fresh ginger, honeycomb, 2 halves of fresh seedless lime and the stalk of lemongrass into a latte glass.

2. Fill the glass with ginger water and Dilmah Natural Ceylon Ginger Tea. 3. Serve immediately.

Garnish: A piece of ginger root Honeycomb 2 halves of a fresh lime Stalk of lemongrass

125

Hong Kong

WINTER BRAISED BEEF CHEEK WITH MASHED POTATO AND BEEF JUS 15g potato 4g butter 20g beef cheek 30g beef jus 1 coffee bean

1. Sear the full surface of beef.

2. Braise beef in beef jus for 1.5 hours till tender.

3. Using a cream gun squeeze a spherical mashed potato on top of beef.

IRISH TEA Serves - 01 50ml Dilmah Meda Watte Tea Orange peel 25g freshly whipped cream Garnish: Freshly whipped cream Orange zest

126

1. Place the Meda Watte Tea at the bottom of a sherry glass.

2. Slightly twist the orange peel into the tea.

3. Top up with freshly whipped cream and serve immediately.

Hong Kong

127

Hong Kong

128

Hong Kong

TEA INFUSED EARL GREY TEA PISTACHIO LAYERED CAKE Earl Grey Tea Chocolate Cream 300g milk 20g Dilmah The Original Earl Grey Tea 500g UHT cream 400g milk chocolate 8g soled gelatin Pistachio Dacquoise 350g egg white 130g sugar 300g hazelnut powder 300g icing sugar 60g pistachio chopped Assemble and Decorate

1. Boil milk and tea together, then store at room temperature for about 2 hours to infuse the flavours.

2. Boil cream at 80°C, and add soled gelatin. Mix well.

3. Pour the milk chocolate to this and melt until smooth.

4. Add the milk and tea infusion into the chocolate mixture and mix well.

5. Place on a tray with plastic foil and keep in fridge overnight.

1. Whip egg white and granulated sugar to a meringue.

2. Fold in hazelnut powder and powdered sugar.

3. Spread out on a silpat sheet and sprinkle with chopped pistachio.

4. Bake at 200°C. Let it set and cut using a frame.

1. Using a pastry bag, pipe drops of milk chocolate chiantilly on top.

2. Place the chocolate plate and sprinkle well with gold powder.

OOLONG PUFF CRACKERS WITH CITRUS BUTTER AND LEMON BUBBLE Dough 250g flour 100g Dilmah The First Ceylon Oolong 50g olive oil 30g yeast 8g sea salt Lemon Sphere 5g lemon juice 2.5g sugar 0.25g Xantana 0.25g Gluco 5g Algin Lemon Butter 5g lemon zest 5g butter 3g lemon juice

1. Mix the ingredients into a dough.

2. Prove in room temperature for 30 minutes.

3. Bake in a 200°C oven for 7 minutes.

4. Make a tiny hole in the centre of the puff to inject lemon butter.

1. Mix algin and water together. Set aside.

2. Mix the rest of the ingredients together.

1. Blanch lemon zest in water 3 times.

2. Cook skin into the sugar solution to soften.

3. Blend skin with lemon juice and butter till smooth.

129

Hollywood Hotel, Hong Kong (Gold Winner) Roll out the red carpet and get ready for some real glamour, especially if you want to try their Afternoon Tea at the Hollywood-themed Disney’s Hollywood Hotel in Hong Kong. Enjoy spacious rooms, pose against classic cars and stroll through the grand gardens. Represented by Cheung Kit Ting, Chiki & Wong Ka Yi, Kaka

130

Hong Kong

A MAGICAL DISNEY HIGH TEA MOZZARELLA CHEESE WRAPPED WITH EGGPLANT paired with DILMAH PRINCE OF KANDY TEA

VANILLA BAVAROIS WITH GREEN APPLE JELLY paired with PASSION PLAYGROUND DILMAH ROSE WITH FRENCH VANILLA HOT MOCKTAIL

CHOCOLATE OF PASSION FRUIT AND PRALINE CAKE paired with FANTASY VALLEY DILMAH VANILLA CEYLON TEA COLD MOCKTAIL

SEAFOOD CUSTARD WITH SPOT PRAWN AND FENNEL SALAD paired with MAGICAL SHINY DILMAH LYCHEE WITH ROSE & ALMOND COLD COCKTAIL

TEA INFUSED OOLONG CURED SALMON WITH CRUSTACEAN FOAM

DUO OF DILMAH THE ORIGINAL EARL GREY EARL GREY ICE-CREAM WITH ORANGE CAKE & EARL GREY OF CHOCOLATE CREAM

131

Hong Kong

132

Hong Kong

MOZZARELLA CHEESE WRAPPED WITH EGGPLANT 50g mozzarella cheese 100g eggplant 10g pesto 10g semi-dried tomato 10ml balsamic vinegar 10g tomato chutney Salt and pepper, to taste 1g cress 5 pcs bread, toasted

1. Steam the eggplant for about 3 minutes. Let it cool down.

2. Mix with semi-dried tomato, pesto and balsamic vinegar. (Tomato mixture) 3. Place mozzarella cheese and tomato mixture on the eggplant and make it into a wrap.

4. Place the eggplant rolls on a plate and garnish with the cress and toasted bread.

DILMAH PRINCE OF KANDY TEA (Hot Black Tea) Serves - 01 2g (1 tea bag) Dilmah Prince of Kandy Tea 220ml natural spring water

1. Bring spring water to the boil (100°C). Pour on the tea.

2. Let it brew for 3-5 minutes.

3. Serve hot.

4. Depending on your taste preference you can take the tea with a slice of lemon or a touch of honey.

Note: If you are brewing in a pot add an extra teaspoon of tea or a tea bag for the pot.

133

Hong Kong

VANILLA BAVAROIS WITH GREEN APPLE JELLY Apple Jelly 65g apple purée 25g sugar 40ml lemon juice 1/2 vanilla pod 2.5g gelatin leaf Vanilla Bavarois 87.5ml milk 20g egg yolk 21g sugar 50g whipped cream 3.5g gelatin leaves Vanilla pod Honey Cake 12.5g almond powder 62.5g icing sugar 25g cake flour 63g egg white 12.5g honey 12.5g sugar 62.5g butter Nougat 17.5g butter 7.5g glucose 22g sugar 0.5g pectin 35g pecan

Assembly

1. Heat the lemon juice with sugar and the vanilla pod until thick.

2. Add the soaked gelatin to step 1, mix well.

3. Cool down the mixture in an ice bath.

4. Add the green apple jelly into the mixture, mix well.

5. Set in the mould in freezer.

1. Heat the milk with vanilla pod up to 82°C. 2. Mix the egg yolk with sugar and vanilla seeds well together.

3. Pour step 1 into step 2, mix well and cook until thick.

4. Add the soaked gelatin, mix well, and cool down in an ice bath.

1. Cook the butter until brown. Cool down to room temperature.

2. Mix the almond powder, icing sugar and cake flour together.

3. Whisk the egg white with sugar and honey to soft peaks.

4. Pour the step 2 into step 3, mix well.(mixture) 5. Pour the melted butter into the mixture, mix well.

6. Bake the honey cake at 200°C for 8-10 minutes.

1. Heat the butter and all ingredients to caramel except pecan.

2. Add the pecan into the caramel, and mix well as fast as you can.

3. Set in room temperature.

1. Pipe the Vanilla Bavarois into the silicon mould.

2. Place the green apple jelly in the middle of the vanilla bavarois.

3. Place the honey cake on top. Remove from mould after it’s set.

4. Put a little nougat under the Vanilla Bavarois before you serve.

PASSION PLAYGROUND Serves - 01

134

2 tsp Dilmah Rose with French Vanilla Tea 15ml fresh passion fruit 1 sliced fresh cucumber 2 tsp honey 15ml green apple syrup

1. Put the tea leaves in a teapot.

2. Brew for 3 minutes in boiling water; throw out the tea leaves and pour into a hot tea glass.

3. Add the fresh passion fruit, cucumber and green apple syrup.

4. Put the honey in cold water to melt, and pour into the tea.

Hong Kong

135

Hong Kong

136

Hong Kong

CHOCOLATE OF PASSION FRUIT AND PRALINE CAKE Passion Fruit Curd 75g passion fruit purée 62.5g melted butter 2.5g lemon zest 25g whole egg 62.5g icing sugar 2.5g gelatin leaf Hazelnut Custard Cream

1. Put all ingredients in a pot.

2. Heat and cook until it thickens.

3. Add the soaked gelatin, mix well.

4. Cool down in an ice water bath.

1. Mix the praline royaltine and custard cream well.

20g praline royaltine 20g custard cream Chocolate Glaze 75g cream 12.5g sugar 62.5g dark chocolate 55% 7.5g butter

1. Heat the cream and sugar up to 80°C. 2. Pour into the dark chocolate, mix well. Remove from heat.

3. Add the butter into the mixture. Mix well.

To Assemble the Cake

1. Make a layer of chocolate cake–>praline custard–>passion fruit curd. Repeat this so that you create 2 layers of all these components.

2. Put a thin layer of chocolate glaze on top.

Macaroon

1. Mix the almond powder and icing sugar in the food processor and add in the egg white, mix well.(Mixture 1) 2. Whisk the egg whites.

3. Boil the sugar and water at 116°C and pour into the whipped egg whites. Keep whisking until it cools. (Italian meringue) 4. Mix together the Italian meringue and the mixture 1.

5. Pipe on to the silicon sheet and let rest until the surface dries.

6. Bake at 150°C in the oven for about 20 minutes.

7. Pipe the passion fruit curd between two macaroons to make a sandwich.

75g almond powder 75g icing sugar 27.5g egg white 27.5g egg white 75g sugar 17.5g water 2.5g yellow food colouring

FANTASY VALLEY Serves - 01 4 tsp Dilmah Vanilla Ceylon Tea 2 sliced fresh bananas 15ml milk Fresh cream, a little bit Orange peel oil, a little bit Marshmallows, a little bit

1. Prepare the tea as per the instructions given on the pack. Strain and cool completely.

2. Muddle the fresh bananas in a mixing glass.

3. Put the Dilmah Vanilla Ceylon Tea and milk into the mixing glass. Shake it.

4. Pour in to the serving glass and put fresh cream on top.

5. Garnish with marshmallows.

137

Hong Kong

SEAFOOD CUSTARD WITH SPOT PRAWN AND FENNEL SALAD 20ml crustacean consommé 30g egg 40ml cream 20g caviar 10g sour cream 1g chives 100g spot prawn 50g fennel 20ml veloute 2g dill 30ml honey lemon dressing Salt, pepper to taste

1. Mix crustacean consommé, egg cream, veloute, salt and pepper, then steam for about 5 minutes. Cool down.

2. Mix spot prawn, fennel and chives in honey lemon dressing.

3. Layer salad and custard in a glass then arrange caviar, sour cream and dill for garnish.

MAGICAL SHINY Serves - 01 4 tsp Dilmah Lychee with Rose and Almond Tea 30ml Drambuie liqueur 15ml lychee liqueur 120ml ginger ale 5g colourful sugar

138

1. Brew the tea and cool completely.

2. Pour the Dilmah Lychee with Rose and Almond tea, Drambuie liqueur and lychee liqueur into a champagne glass and mix well. Fill up with ginger ale.

3. Add colourful sugar into the glass and serve.

Hong Kong

139

Hong Kong

140

Hong Kong

OOLONG CURED SALMON WITH CRUSTACEAN FOAM 10g Dilmah The First Ceylon Oolong 150g salmon 100g brown sugar 2g dill 50g salt 1 pc lemon juice 1 pc lemon zest 10g black pepper 20ml crustacean consommé 20ml cream 2g gelatin 2g ginger pickle 50g tea flavoured sponge cake 1g cress

1. Use Ceylon Oolong Tea, brown sugar, dill, lemon zest, lemon juice, salt and pepper to marinate the salmon for about 3 hours.

2. Add the crustacean consommé to cream and gelatin to make the foam.

3. Layer salmon, ginger pickle and crustacean foam on the plate.

141

Hong Kong

EARL GREY ICE-CREAM WITH ORANGE CAKE & EARL GREY OF CHOCOLATE CREAM Dilmah Earl Grey Ice Cream 10g Dilmah The Original Earl Grey Tea 330g milk 45g sugar 30g cream 20g egg yolk 2.5g metil 6g glucose

Orange Cake 1 whole egg 60g sugar 90g cake flour 0.5g baking powder 90g melted butter 0.5 pcs orange zest Dilmah Earl Grey of Chocolate Cream 10g Dilmah The Original Earl Grey Tea 25g egg yolk 25g sugar 75g dark chocolate 65% 150g cream 2.5g gelatin leaf Dilmah Earl Grey Jelly 1.5g Dilmah The Original Earl Grey Tea 15g gelificant vegetal (vegetable gelatin powder) 200g water 15ml simple syrup

142

1. Heat up the milk to 80°C, pour on to tea leaves, and stir once then brew it for 30 minutes.

2. Mix the egg yolk and sugar well.

3. Strain the tea leaves (step 1), and heat the tea infused milk with glucose and cream up to 82°C. 4. Pour step 3 (milk mix) in to step 2 (egg mix), add the metil into the mixture, mix well.

5. Cook step 4 until thick, cool down in an ice water bath.

6. Keep in a freezer till needed.

7. Make a smooth texture using pacojet before serving.

1. Beat the whole egg and sugar until it’s light and fluffy.

2. Add the orange zest, mix well.

3. Mix the cake flour and baking powder well, add into the mixture, and mix well.

4. Add the melted butter into the mixture, mix well.

5. Bake the orange cake at 170°C for 10-13 minutes.

1. Heat up the cream to 80°C, pour on to the Earl Grey Tea leaf, stir once then brew it for 30 minutes.

2. Mix the egg yolk and sugar well.

3. Strain the tea leaves out (step 1), and heat the cream tea up to 82°C. 4. Pour step 3 in to step 2, mix well and cook until thick.

5. Add the soaked gelatin, mix well, remove from heat.

6. Pour into the dark chocolate, mix well, cool down in an ice bath.

7. Set in the mould. Keep in the fridge.

1. Heat the water to 100°C. 2. When the water cools down to 80°C, pour on to the Earl Grey Tea, stir once and brew it for 3 minutes.

3. Stir one more time before straining the tea.

4. Heat the infused tea liquid with syrup and vegetable gelatin powder.

5. Cool down in an ice bath and set in fridge.

Hong Kong

143

Hong Kong

Mira – Hong Kong (Silver Winner) Yamm at Mira Hotel offers a lovely mix of Western and Eastern high tea delights. In addition to the traditional high tea fare it also offers some interesting Asian favourites. Represented by James Tamang & Jean-Marc Gaucher .

144

Hong Kong

MENU T’IGAR

55% CHOCOLATE CIGAR FILLED WITH 70%CHOCOLATE “GRAND CRU”, CRUNCHY CEREALS & NORI HASH

paired with FRESHLY BREWED DILMAH CEYLON SOUCHONG

LEMON & YUZU ESPUMA ON FRENCH OYSTER

CANNIBALE TARTAR BEEF TARTAR, GINGER JELLY ON “LACE “CRISPY FIVE SPICES BREAD

LANGOUSTINE SASHIMI

IN DILMAH PURE PEPPERMINT LEAVES NAGE WITH PEPPERMINT DRESSING

TEA INFUSED CAVIAR T’SET

CRISPY HIBISCUS SCONE WITH ROSEHIP & HIBISCUS CAVIAR, WHITE PEACH CAVIAR & HIBISCUS JAM

145

Hong Kong

146

Hong Kong

T’IGAR 55% chocolate cigar filled with rich Guanaja chocolate and Nori hash Serves - 06 180g 55% chocolate tube 250g Guanaja Grand Cru chocolate mousse 60g cereal crisps 40g Nori powder for the hash 40g chocolate cookies for the hash Guanaja Grand Cru chocolate Mousse 105g milk 105ml cream 34% 105ml fresh egg yolks 40g sugar 50g invert sugar 250g Guanaja chocolate 500g whipped cream Cereal Crisps 100g dark chocolate 55% 100g cereal flakes 10g cocoa butter 5g praline paste

1. Boil milk, cream and invert sugar.

2. Add egg yolks and cook like cream “Anglaise”. Pour on top of the chocolate and add the whipped cream.

1. Temper your chocolate and cocoa butter, then add praline and cereal and let it set at room temperature for 2 hours.

Dilmah Ceylon Souchong Serves - 01 2g Dilmah The First Ceylon Souchong (and 2g extra for the tea pot) 220ml fresh spring water, at 100°C

1. Warm the teapot with hot water. Add the Dilmah Ceylon Souchong tea to the tea pot and pour in hot water.

2. Stir and the let the tea brew for 3-4 minutes.

3. Stir the tea again to ensure maximum flavour and aroma is extracted.

4. Pour into a warmed teacup and serve immediately.

147

Hong Kong

148

Hong Kong

CITRUS OLERON OYSTER Serves - 06 Yuzu Espuma 50ml lemon juice 50g yuzu juice 100ml water 100ml double syrup (50 % sugar to 50 % water ) 12g egg white powder 1.5g Xanthane

1. Mix all the ingredients together with a hand blender and add 2 gas capsules to siphon.

2. Keep in chiller overnight and check it well before using.

149

Hong Kong

CANNIBALE Serves - 06 240g beef tartar 60g ginger dressing 50g five-spices bread Beef Tartar

1. Mix all ingredients together and adjust the seasoning.

200g beef tartar 10g blanched onions 2g capers 5g cornichons 2g mustard 3g ketchup Pinch of salt & pepper 1 egg yolk 3g sunflower oil 2g Worcestershire sauce 1g red Tabasco

Ginger Dressing 400ml apple juice 50ml lemon juice 40g grated ginger 50ml water Pinch of salt 7g agar-agar

Five-Spices Bread 150g orange blossom honey 50ml milk 1 orange zest 1 lemon zest 1 cinnamon stick 2 star anise 5 anise seeds 5 coriander seeds 1g ginger powder 3 cloves (whole) 60g rye flour 60g cake flour 6g baking powder 60g butter 50g fresh eggs

150

1. Boil all ingredients, cool down and mix to a fine texture with a hand blender.

1. Warm the milk and the honey with all spices and infuse for 20 minutes.

2. Strain it and mix with the rest of the ingredients and bake it for 40 minutes at 160°C. 3. Keep overnight in a freezer; slice finely and toast in an oven.

Hong Kong

151

Hong Kong

152

Hong Kong

LANGOUSTINE SASHIMI Serves - 06 1 langoustine 120g tomato veil 30g mint oil dressing 60g of Dilmah Pure Peppermint Leaves “Nage” Mint Oil Dressing

1. Vacuum the ingredients together and keep for 36 hours at 55°C..

200g sunflower oil 300g fresh peppermint leaves Dilmah Pure Peppermint Leaves “Nage” 1 tbsp Dilmah Pure Peppermint Leaves 400g mineral water Tomato Veil 200ml tomato juice 10g vegetarian gelatin

1. Boil the water and add it to the Dilmah Pure Peppermint Leaves.

2. Let it infuse it for 4 minutes, strain and set aside to cool.

3. Retain the infused leaves to be as the dressing for the Tomato Veil.

1. Boil the ingredients and spread on a thin clingfilm to obtain a tomato veil.

2. Use the cooked peppermint leaves for the dressing.

153

Hong Kong

CAVIAR “T” SET DILMAH ROSEHIP &HIBISCUS CAVIAR &WHITE PEACH CAVIAR WITH DILMAH ROSEHIP &HIBISCUS JAM SERVED ON ROSE SCONE

Serves - 06 180g Dilmah Rosehip & Hibiscus jam in a tube 250g scone 60g Dilmah Rosehip & Hibiscus caviar 30g white peach caviar Dilmah Rosehip & Hibiscus Jam 240g water 350g cranberry juice 20g Dilmah Natural Rosehip with Hibiscus 300g sugar 50g glucose 20g pectin + 50g sugar 1 lemon juice 10ml vinegar

Dilmah Rosehip & Hibiscus Caviar 400g mineral water 15g Dilmah Natural Rosehip with Hibiscus 100g double sugar syrup 5g agar-agar 400g canola oil (for the oil bath) White Peach Caviar 250g white peach purée 60g double sugar syrup 2.5g Agar-Agar 200g canola oil (for oil bath) Scones 426g cake flour 100g butter 100g sugar 25g baking powder 125ml milk 112g fresh eggs 50g dry cranberry 6g hibiscus powder 154

1. Infuse Dilmah Rosehip with Hibiscus in 100°C water for 3 minutes. Strain and retrain the infused liquid.

2. Boil cranberry juice, sugar, glucose, vinegar and the Dilmah Rosehip with Hibiscus infusion. Add pectin, sugar and lemon juice.

3. Boil and reserve overnight in a fridge.

1. Infuse Dilmah Rosehip with Hibiscus in 400ml of freshly boiled mineral water for 3 minutes. Strain and retain the liquid.

2. Double boil sugar syrup, tea and agar-agar. Use a syringe to drop the mix into cold oil. Use a strainer to remove the caviar from oil.

1. Double boil sugar syrup, white peach purée and agar-agar.

2. Use a syringe to drop the mix into cold oil and remove with a strainer.

1. Mix the ingredients and add the dry cranberry at the very end.

2. Keep refrigerated overnight and bake it at 200°C for 20 minutes.

Hong Kong

155

Hong Kong

The Envoy – Hong Kong (Silver Winner) Local molecular mixology guru Antonio Lai teams up with Amanda Wan, Malaysia’s Bartender of the Year 2010 (Diageo Reserve World Class Bartender of the Year for Malaysia) to create a unique and innovative experience at The Envoy. Represented by Anne Cheng & Amanda Wan.

156

Hong Kong

A JOURNEY WITH THE WORLD’S GREATEST WRITERS, ARTISTS AND CHARACTERS THE BEGINNING: GIN & TONIC MARSHMALLOWS ON A LYCHEE SPONGE WITH WHITE WINE JELLY DROPLETS

paired with DEWDROPS OF THE HEART INSPIRED BY DAVID COPPERFIELD & DILMAH GREEN TEA WITH JASMINE FLOWERS

THE JOURNEY: SMOKED DUCK SALAD IN A CHOUX PASTRY SWAN BOAT paired with SOME BIRDS AREN’T MEANT TO BE CAGED INSPIRED BY THE SHAWSHANK REDEMPTION, PEATY WHISKY & DILMAH BLUEBERRY& POMEGRANATE TEA SYRUP

THE MERCHANTS: ALMOND AND PISTACHIO FINANCIERS TOPPED WITH A CARDAMOM BUTTERCREAM ROSE & A ROSE BUTTER LOLLIPOP

paired with A ROSE BY ANOTHER NAME INSPIRED BY ROMEO & JULIET & DILMAH ROSE WITH FRENCH VANILLA

THE VISION: CHEESE PALETTE TARTLET, SCONES, & CROQUETTE OF SAINT-NECTAIRE WITH SMOKED GRUYERE & FOURMED’AMBERT

paired with I DREAM OF PAINTING INSPIRED BY VINCENT VAN GOGH & DILMAH MEDA WATTE TEA

THE NIGHTCAP: THE FIRST CEYLON SOUCHONG MACARON THIS IS THE FINEST HOUR: TUILE CIGARS INSPIRED BY SIR WINSTON CHURCHILL & DILMAH THE FIRST CEYLON OOLONG

157

Hong Kong

158

Hong Kong

DEWDROPS OF THE HEART LYCHEE GIN & TONIC MARSHMALLOWS Lychee Gin & Tonic Syrup 200ml lychee syrup 100ml Hendricks’s Gin 100ml tonic water

1. Mix all ingredients and heat to 70°C. 2. Reserve 300g for the jelly recipe and soak sponge cake with the remaining syrup.

Lychee Gin & Tonic Jelly Centre 150ml Lychee Gin & Tonic syrup 10g gelatin sheets

1. Soak gelatin leaves in ice cold water for 3 minutes until soft. Drain gelatin and discard water.

2. Heat gin and tonic syrup to 80°C and add the soaked gelatin. Stir to dissolve and strain through a sieve into a jug.

3. Pour the solution into lightly greased silicon moulds (hemisphere 1.5 cm diameter).

4. Chill the jelly spheres until set and turn out. Keep chilled until needed.

Drunken Sponge Cake 20g egg yolks 75g caster sugar 100g whole eggs 45g egg whites 20g caster sugar 87g flour 12g corn flour 5g unsalted butter, melted

1. Beat yolks with 75g sugar. Add whole eggs.

2. In a separate bowl make French meringue with egg whites and 20g of sugar.

3. Fold the first mixture into the second. Fold in sieved flour and corn flour.

4. Fold in the cold melted butter.

5. Spread batter onto baking tray lined with a silicone mat. Bake in a static oven at 180°C. Cook for 10–12 minutes, remove and turn out while warm.

6. Cut round discs and place onto a clean tray. Soak the cut sponge pieces with the remaining Lychee Gin & Tonic syrup.

Marshmallow Mix 24g gelatin leaves 100g caster sugar 150ml water 300g light corn syrup 200g glucose syrup 200g egg whites

1. Soak gelatin leaves in ice cold water for 3 minutes until soft. Drain and discard water.

2. Heat sugar, water and light corn syrup in a heavy-bottomed saucepan and bring to a boil. Add the glucose syrup and increase the heat to high.

3. Start whisking the egg whites on high speed.

4. Cook the syrup to 140°C and pour the hot syrup on top of the egg whites in a steady stream.

5. Add the previously soaked gelatin to the still hot pan and move to dissolve.

6. Pour the melted gelatin onto the whisking meringue. Whisk for 1 minute and the mix is now ready to use.

White Wine Jelly Droplets 2 cups white wine 3 tbsp gelatin powder 3 gelatin sheets 2/3 cup fine white sugar

Assembly 1. Pipe a small amount of marshmallow mix onto each piece of soaked sponge cake disc.

2. Place a dome of lychee gin & tonic jelly onto each piped marshmallow and press down.

3. Again pipe more marshmallow mix onto each jelly, ensuring jelly domes are completely covered with marshmallow mixture.

4. Finely grate fresh lime and lemon zest onto each marshmallow and store chilled.

5. Remove from the fridge 10 minutes before serving dessert canapé style.

159

Hong Kong

160

Hong Kong

THE BEGINNING Serves - 03 30ml homemade Pandan syrup 120ml Dilmah Green Tea with Jasmine Flowers

1. Measure in all ingredients into a Perlini (pressurized carbonating cocktail shaker). Add ice and seal Perlini.

2. Charge with carbon dioxide. Shake hard to ensure a thorough infusion of carbonation and cold temperature.

3. Rest for 30 seconds. Release seal and pour into vintage wine glasses.

Pandan Syrup

1. Measure Pandan leaves and water into vacuum bags and seal. Cook in sous-vide for 2 hours at 52°C. Strain mixture and stir in sugar.

30g Pandan leaves 100ml water 200ml fine white sugar Jasmine Green Tea 4g Dilmah Green Tea with Jasmine Flowers 220ml spring water

1. Brew Dilmah Green Tea with Jasmine Flowers loose leaf tea in spring water just off the boil, for 3 minutes.

2. Allow to cool overnight.

161

Hong Kong

SMOKED DUCK SALAD IN CHOUX PASTRY SWANS Smoked Duck Pâté 1 smoked duck breast 4 shallots 4 cloves garlic Pinch of all-spice 1/2 bunch of thyme Salt and pepper 500ml white wine Port Smoked Duck Salad Smoked duck pâté Frisee leaves Pomegranate seeds Chopped parsley Choux Pastry Swans 125ml milk 125ml water 100g butter 5g salt 15g sugar 150g flour 4 eggs

Pomegranate Blueberry Reduction 1 cup pomegranate juice 1 tbsp finely chopped ginger 1 tbsp finely chopped thyme Zest and juice of 1 orange 1 1/2 tbsp honey 1/4 tsp ground cloves 4 1/2 cups frozen blueberries Pinch of salt Juice of 1/2 a lemon Pomegranate seeds

162

1. On a low to medium heat, sauté shallots and garlic till it becomes aromatic.

2. Add in thyme, salt, pepper and all-spice.

3. Deglaze with port then add white wine.

4. Bring stock to the boil then remove from heat.

5. When liquid is cooled to room temperature, marinate the duck breast in it overnight.

6. Blend it the next day and pass it through a fine sieve.

1. Pipe a small mound of smoked duck pâté into the cavity of the swan’s body. Top with frisee leaves and chopped parsley.

2. Drizzle with the blueberry and pomegranate Reduction. Garnish with pomegranate seeds.

1. In a medium size saucepan, heat the milk, water, butter, salt and sugar until butter is melted and the mixture starts to boil.

2. Remove from heat and add in the sifted flour. Mix until it becomes a well-combined dough. Put back on heat to dry out the dough.

3. Mix in beaten eggs.

4. Pipe with a flower tip the swan bodies with tapering ends as the tails.

Use a small round tip to pipe the swan necks.

5. Bake at 180°C until golden brown.

6. Cool on rack and slice one end of the swan’s body top open. Split the top into halves lengthwise to form their wings. Attach the necks to the bodies with a dollop of crème fraiche.

1. Combine pomegranate juice, ginger, thyme, orange zest and juice, honey and cloves in a medium size saucepan over medium heat.

2. Bring to a simmer and cook until the mixture has reduced by half, for about 10 minutes.

3. Add blueberries and continue cooking, stirring occasionally, until sauce is concentrated and slightly thickened, for about 8 to 10 minutes.

4. Remove from heat and season with salt and lemon juice. Cool and reserve.

Hong Kong

163

Hong Kong

164

Hong Kong

SOME BIRDS AREN’T MEANT TO BE CAGED Serves - 03 60ml Talisker 10-year-old whisky 60ml Dilmah Blueberry & Pomegranate Tea syrup 30ml fresh lemon juice 20ml malt essence 2 tbsp blueberry jam

1. Measure in all cocktail ingredients into a cocktail shaker. Add ice, secure the shaker and shake well until very cold.

2. Double strain cocktail into martini glasses.

3. Garnish with blueberry and mint leaf skewered with dried wheat stalks.

Garnish 3 fresh blueberries 3 fresh mint leaves 3 stalks of dried wheat Tea Syrup 12g Dilmah Blueberry & Pomegranate loose leaf tea 220ml water 170g fine white sugar Malt Essence 100g malt extract 100ml hot water

1. Brew tea leaves with boiling spring water for 5 minutes.

2. Strain and press to obtain full volume of tea. It should measure 170g on a digital weighing scale.

3. Stir in the same amount of sugar. Cool and store chilled.

1. Dissolve malt extract in equal parts of hot water.

2. Cool and store in a chiller.

165

Hong Kong

THE MERCHANTS Serves - 03 60ml Mount Gay Extra Old Gold Rum 60ml Licor 43 spiced vanilla liqueur 60ml longan honey syrup 270ml Dilmah Rose with French Vanilla Tea

1. Brew Rose with French Vanilla Tea at normal strength to a measure of 2g loose tea leaves to 220ml boiling spring water for 3 minutes and strain into a samovar.

2. Dissolve honey in hot water.

3. Add all other ingredients into the samovar and heat cocktail for 30 seconds to 1 minute (depending on temperature of surrounding environment).

4. Dispense from samovar tap and serve with Rose Butter Lollipops.

Honey Syrup 100ml longan honey 100ml hot water Rose Butter Lollipops 100g unsalted butter 3ml rose essence 1 drop red food dye

A ROSE BY ANOTHER NAME ALMOND AND PISTACHIO FINANCIERS WITH CARDAMOM BUTTERCREAM ROSE Almond and Pistachio Financiers 50g ground almonds 65g powdered sugar 65g brown sugar 10g maple syrup 135g egg whites 50g flour 1g baking powder 70g unsalted butter Coarsely chopped pistachios, toasted Cardamom Buttercream Rose 100g softened butter 30g powdered sugar 5g ground cardamom Pinch of nutmeg Pink food colouring

166

1. Preheat oven to 175°C. 2. Melt butter. In a stand mixer, add in first 7 ingredients and mix at high speed until just combined.

3. Add in melted butter and whisk by hand.

4. Sprinkle toasted chopped pistachios on top.

5. Use funnel dropper to fill the batter into mini cupcake moulds. Bake till golden brown.

6. Cool on wire rack.

1. Whisk together all ingredients until well-combined.

2. Pipe small rose buds with a 2D tip on the mini financiers.

3. Attach mini rose financiers on long skewers adorned with silk leaves to form a pretty bouquet.

Hong Kong

167

Hong Kong

168

Hong Kong

I DREAM OF PAINTING (i)FOURMED’AMBERT CROQUETTES WITH QUINCE JAM 80g butter 205g plain flour, 130g for the béchamel plus 75g for coating 500ml whole milk, warmed 100g Fourmed’Ambert 130g quince jam 140g breadcrumbs 2 large eggs 5 tbsp vegetable oil for frying

1. To create a béchamel (the base of the croquette) melt the butter in a pan, add 130g of plain flour and cook for 5 minutes, stirring all the time. Then slowly add the milk a little at a time, beating really well after each addition to keep the roux smooth. When all of the milk has been added, set the pan over a medium low heat and stir until it just comes to simmer, then cook the sauce gently for 5 minutes, stirring all the time. The béchamel will be very thick and smooth.

2. Remove from the heat. Cube the cheese and add to the béchamel and stir for 2 minutes so the cheese melts into the hot béchamel.

3. Spread out the béchamel onto a plastic tray or large dish to cool.

Chill in the fridge for at least 6 hours, or preferably overnight until it is firm.

4. Prepare 3 bowls and fill one with the remaining flour, one with the beaten egg and one with the bread crumbs. With the help of 2 spoons, shape the mixture into 24 balls; roll in flour, then egg and then bread crumbs.

5. Heat enough oil in a deep frying pan to a depth of 4cm, to 190°C. Take the croquettes and fry 4 at a time for about 2 minutes until crisp and golden. Drain on kitchen paper and continue to cook the rest. Serve while still hot with the quince jam.

(ii)ST. NECTAIRE AND QUINCE TARTLETS St. Nectaire Tart Crust 300g cake flour 60g finely grated St. Nectaire cheese 1 tsp coarse salt 85g unsalted butter, cold 2 large egg yolks 125ml ice water

Filling 3 eggs 60g crème fraiche 30g shaved St. Nectaire 70g quince paste cut into 1.5cm round disks 70g diced cooked ham 1/4 tsp black pepper 1/2 tsp salt Pinch of nutmeg

1. Preheat oven to 180°C. 2. In large bowl mix together cake flour, grated cheese, salt and cubed cold butter. Bring them together with your fingers until its texture resembles that of coarse sand.

3. Add in one egg yolk and ice water and mix with your hand till everything’s incorporated.

4. Turn out dough and roll it out flat on a floured surface.

5. Cut out 3cm-diameter rounds and line mini tart moulds.

6. Half-bake the tartlets, for around 20 minutes.

1. Mix together eggs, crème fraiche, black pepper, salt and nutmeg.

2. Place shaved St. Nectaire at the bottom of each tart shell. Then top with a disc of quince paste. Spoon in the egg mixture and diced ham.

3. Bake till the filling is set.

4. Serve warm.

169

Hong Kong

(iii) MINI SCONES WITH GRUYERE AND QUINCE JAM 1. Preheat oven to 200°C. 2. In a large bowl mix together cake flour, salt, bicarbonate of soda, 250g cake flour cream of tartar and grated cheese. Add in cold butter and mix with 1/2 tsp salt your fingers until its texture resembles damp coarse sand.

1 tsp bicarbonate of soda 3. Add in milk and mix briefly.

2 tsp cream of tartar 4. Turn out on to a floured surface and knead lightly to form dough.

35g cold unsalted butter, diced Roll it out to 3cm thickness.

30g finely grated St. Nectaire cheese 5. Cut out 3cm diameter rounds and brush on egg wash. Bake till risen 150ml milk and golden.

1 large egg yolk for egg wash Mini Scones

Gruyere Cream 150g Gruyere, grated 70ml heavy cream 20ml Madeira 30g shallots, chopped Olive oil

1. Sauté chopped shallots in oil until soft and translucent.

2. Deglaze with Madeira.

3. Add in grated Gruyere and heavy cream and cook in medium low heat until cheese is melted.

4. Cool cheese cream down a bit before injecting it with a syringe into mini metal ‘paint tubes’.

5. Insert quince jam into mini ‘paint tubes’ as well. Serve mini scones warm with tubes of Gruyere and Quince.

MEDA WATTE Serves - 01 1 tsp Dilmah Meda Watte Tea (and one extra for the pot) 200ml freshly boiled water

170

1. Boil the spring water at 100˚C. 2. Place the tea in the tea pot and pour the boiling water on to the tea.

3. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

Hong Kong

171

Hong Kong

172

Hong Kong

THIS IS THE FINEST HOUR OOLONG CIGARS WITH MUSHROOM DUXELLES Oolong Cigar Tuiles 4 ½ tbsp all-purpose flour 2 tsp sugar ½ tsp kosher salt 1 chilled large egg white 4 tbsp unsalted butter, at room temperature Dilmah The First Ceylon Oolong, tea leaves, ground

Mushroom Duxelle 300g mixed mushrooms 2 cups of Dilmah The First Ceylon Oolong Tea Pinch of salt Shallots, minced 50g crème fraiche

1. Preheat oven to 200°C. 2. Line 2 baking sheets with parchment paper. In a medium size bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.

3. Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the ground tea leaves and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Leave to cool.

1. Soak mushrooms in Oolong tea overnight. Strain and chop into thin slices.

2. Sauté chopped shallots in oil until soft and translucent.

3. Add in mushroom slices and fry till softened.

4. Blend in a food processor with the crème fraiche.

5. Season with salt.

6. Pipe into cigar tuiles and serve.

THE NIGHTCAP THE FIRST CEYLON SOUCHONG MINI MACARONS Macaron Shells 300g powdered sugar 180g ground almonds 150g egg whites 70g caster sugar Dilmah The First Ceylon Souchong tea leaves, ground

Buttercream Filling 200g unsalted butter, softened 70g Italian meringue 70ml milk 10g Dilmah The First Ceylon Souchong, loose leaf tea

1. Preheat oven to 130°C. 2. Beat egg whites. Add in sugar bit by bit.

3. In a separate bowl, mix together dry ingredients.

4. Fold in half of the mixture to the beaten egg whites. Fold in the rest after well-combined. Mix vigorously with plastic scraper until mixture is glossy.

5. Pipe with 10-point tip, small mounds of the batter on to baking sheet lined with parchment.

6. Leave it out for 30 minutes for crust to stabilize.

7. Bake till foot is formed on the bottom of each shell. Turn off oven and leave macarons in for another 10 minutes.

8. Cool on a wire rack.

1. Whisk together softened butter and Italian meringue.

2. Warm milk and add in tea leaves. Let steep for 30 minutes.

3. Add in infused milk to buttercream bit by bit until well-combined.

4. Pipe on to one side of macaron shells and top with the other side.

5. Refrigerate overnight.

6. Remove from fridge 30 minutes before serving.

173

Hong Kong

W Hotel (Silver Winner) Be wooed by the high tea spread at the quirky Woo Bar of W Hotel in Hong Kong. Represented by Ryan Fung & Kit Piu Yau .

174

Hong Kong

DILMAH HIGH TEA SOFT & CRISPY CHILLED TOFU MOROCCAN MINT GREEN TEA INJECTION CRISPY TOFU SKIN MOROCCAN MINT GREEN TEA DUST

TOAST CRISPY SHRIMP TOAST WITH SWEET AND SOUR SAUCE

SMOKY ROSE SMOKED DUCK WITH FOIE GRAS GEL INFUSED WITH ROSE AND FRENCH VANILLA

GOLD INGOT RED BEAN CAKE WITH YATA WATTE COCONUT MILK TEA & GOLD BREADCRUMBS

CANDY RED DATE AND WOLFBERRY WITH NATURAL CEYLON GINGER TEA GLASS PAPER

THE EGG CHOCOLATE WITH PURE PEPPERMINT TEA GEL, SALTY EGG YOLK, CRISPY BREAD AND COCONUT CHIP

175

Hong Kong

176

Hong Kong

SOFT & CRISPY CHILLED TOFU MOROCCAN MINT GREEN TEA INJECTION L CRISPYTOFU SKIN WITH MOROCCANMINT GREEN TEA DUST Chilled Tofu Moroccan Mint Green Tea Injection 1 pc seared tofu 500ml Dilmah Moroccan Mint Green Tea 250ml water 1.5g Gluco 0.8 g Algin 2.5g sea salt

Crispy Tofu Skin 1 pc tofu skin 1 egg 1000ml cooking oil

Moroccan Mint Green Tea Seasoning 10g Dilmah Moroccan Mint Green Tea 50g soy bean powder 2g sea salt White pepper Edible colouring: green

1. Marinate the tofu in the 150ml of Moroccan Mint Green Tea for half hour.

2. Use no.6 mould to cut 4 pieces of in cylindrical shape.

3. Blend 200ml Moroccan Mint Green Tea with 1.5g Algin for 30 seconds. Rest it at room temperature for 2 hours.

4. Blend 150ml Moroccan Mint Green Tea with 0.8g Gluco and sea salt for 30 seconds; rest it at room temperature for 2 hours.

5. Mix 4 tablespoons (15ml each) of Gluco liquid into the Algin liquid for 1 minute, they will form the big caviar. Then strain them out with a slotted spoon and immerse in clean water for 3 seconds.

Then drop into the Moroccan Mint Green Tea liquid.

6. Dig out a little bit of tofu from the middle and fill the hollow with the Moroccan Mint Green Tea caviar.

1. Cut the tofu skin into 5 cm x 20cm rectangles. You need 10 pieces.

2. Mix the egg and brush the egg liquid on the tofu skin, layer by layer.

3. Then cut it to be 2.5x2.5cm squares to form 8 pieces.

4. Deep fry the tofu skins in 180°C cooking oil till golden and crispy.

Set aside till needed.

1. Mix all ingredients.

2. Blend them to a powder.

3. Fill tea bags with it.

177

Hong Kong

TOAST CRISPY SHRIMP TOAST | SWEET & SOUR SAUCE

Crispy Shrimp Toast 1 pc deep-fried twisted dough stick 120g shrimp paste 20g white sesame 1000ml cooking oil

Sweet and Sour Sauce 100g brown sugar 200ml tomato sauce 50ml white vinegar 5g salt 1.5g Gluco 0.8g Algin 250ml hot water

178

1. Break 1 piece of deep-fried twisted dough stick into two pieces and then cut it into a butterfly shape.

2. Spread the shrimp paste onto the butterfly-shape. Sprinkle some white sesame on the surface of the shrimp paste.

3. Deep-fry it in 150-160°C hot cooking oil for about 2 minutes. Heat the oil up to 180°C and keep frying till golden and crispy.

1. Mix brown sugar, tomato sauce and white vinegar; boil it with seasoning.

2. Blend the sauce as step1 with 1.5g Gluco for 30 seconds; add to a 5mm thick container, rest it at room temperature for 2 hours, then put in the freezer for half hour. Then cut it to 2.5 cm x2.5 cm squares.

3. Blend 0.8g Algin with 250 ml hot water for 30 seconds; rest it in hotbox for 2 hours.

4. Put the squares into the Algin liquid for 1 minute, then remove them to the clean water for 3 seconds and keep them in hot water till needed.

Hong Kong

179

Hong Kong

180

Hong Kong

SMOKY ROSE SMOKED DUCK | FOIE GRAS GEL INFUSED WITH ROSE AND FRENCH VANILLA TEA

Rose Smoked Duck 1 pc whole duck (2.5kg) Marinade 10g Dilmah Natural Rosehip with Hibiscus 50g dried roses 50ml rose water 5g five-spice 20g sea salt 10g sugar

1. Mix all marinade ingredients well, stuff all into the duck, marinate for 1 day.

2. Poach whole duck in boiling water for about 3 minutes, then place it in refrigerator and let it dry for around 6-8 hours.

3. Mix all the smoke-ingredients well together, and then place them in the center of a wok.

4. Add a steam-tray and place the duck on the tray, cover with the wok-cover.

5. Smoke until a lot of smoke comes out and turn off gas. Rest for 1015 minutes, repeat the smoking 3 times.

6. Reheat oven to 170°C, bake the duck for half an hour. Then turn up heat to 190°C, bake the duck till golden brown.

For Smoking 50g dried roses 10g Dilmah Natural Rosehip with Hibiscus 100g sugar 50g rice 100g flour

Rose and French Vanilla Injection Foie Gras Gel 200g foie gras 200ml Dilmah Rose with French Vanilla Tea 10ml brandy 2g Xanthane 2g sea salt

1. Dice the foie gras; marinate it with seasoning and the Rose with French Vanilla Tea for half an hour.

2. Turn on the steamer to 65°C, steam the foie gras with the marinade sauce for 5 minutes.

3. Blend the other ingredients with the foie gras until it looks like gel, then fill it into the gel mould.

Garnish 4 pcs Chinese soft buns 50g sliced cucumber 20g Beijing leek, julienne

181

Hong Kong

GOLD INGOT RED BEAN CAKE | YATA WATTE COCONUT WATER TEA | GOLD BREADCRUMBS

Yata Watte Tea and Coconut Water 450ml Dilmah Yata Watte Tea 50ml coconut water 50g rock sugar 1.5g Gluco 1.5g Algin 250ml hot water Red Bean Cake 100g dry red beans 300ml water 80g rock sugar 2g 30-year dried mandarin peel 200ml Dilmah Yata Watte Tea 2g agar-agar 1g Lota Edible colouring: gold

Gold Yata Watte Tea Crumbs 4 pcs brown bread 100ml Dilmah Yata Watte Tea 100g white sugar Edible colouring: gold

182

1. Blend 200ml Yata Watte tea and coconut milk with 1.5g Algin for 30 seconds; rest it at room temperature for 2 hours.

2. Blend 150ml Yata Watte tea with 0.8g Gluco and sea salt for 30 seconds; rest it at room temperature for 2 hours.

3. Mix 4 spoons (10ml each) and 8 spoons (5ml each) of Gluco liquid and Algin liquid for 1 minute, they will form caviar. Then drop them into clean water for 3 seconds, and keep in the Yata Watte tea till needed.

1. Mix dry red beans, water, rock sugar and 30-year dried mandarin peel.

2. Steam the mixture for 3 hours until the red beans turn soft.

3. Take a part of it and rest it in a hot box until the skin is dry and then add some gold colouring. Leave this to be used as garnish.

4. Blend the balance of the red bean mix with agar-agar and Lota till smooth.

5. Stuff it into the gold ingot mould.

6. Stuff one ‘Yata Watte Tea and Coconut Milk Caviar’ in the middle.

Cool it down.

7. Take out the finished product and spray some gold colouring on the surface.

1. Bathe the brown bread in the Yata Watte tea for a few minutes.

2. Then dry them in a 80°C hot box for 2 hours.

3. Colour the crumbs gold.

Hong Kong

183

Hong Kong

184

Hong Kong

CANDY RED DATE AND WOLFBERRY NATURAL CEYLON GINGER TEA GLASS PAPER Red Date and Wolfberry Candy 400ml water 100g dried Chinese red dates 10g dried wolfberry 400g white sugar 50g corn syrup 50g pectin 2g Lota 100g dried Chinese plums, shredded Natural Ceylon Ginger Tea Glass Paper 600ml Dilmah Natural Ceylon Ginger Tea 300g white sugar 3g Lota 1g Xanthane

1. Steam the dried Chinese red dates and wolfberry with water for 1.5 hours. Blend it into a liquid.

2. Boil the above liquid with white sugar, corn syrup and pectin till 120-135°C. 3. Fill it into the half-cycle mould. Cool it down.

4. Then sprinkle with shredded dried Chinese plums.

1. Heat the Natural Ceylon Ginger Tea, then blend all ingredients together for 30 seconds, rest it at room temperature for 2 hours.

2. Use cling-wrap to cover the tray, then put in the tea and steam it for 30 seconds and dry it in the hot box at 70°C for 3.5 hours.

3. Cut it to be 12 cm x12cm squares. Pack up the “candy”. Dry it in hot box for 1 hour.

185

Hong Kong

THE EGG CHOCOLATE | PURE PEPPERMINT TEA GEL | SALTY EGG YOLK | CRISPY BREAD AND COCONUT CHIP Chocolate Egg Shell 500g milk chocolate 200ml white chocolate Edible colouring: red and brown Salty Egg Yolk Curd 150g cooked salty egg yolks, chopped 250ml milk 80g white sugar 2g gelatin sheets 2g Xanthane 2g Gluco 150ml Dilmah Pure Peppermint Leaves 0.8g Algin Edible colouring: yellow Pure Peppermint Tea Gel 500ml Dilmah Pure Peppermint Leaves 100g white sugar 2g Xanthane

Crispy Bread 1 pkt bread, julienne 1000ml cooking oil 10g white sugar Coconut Chips 200ml Dilmah Pure Peppermint Leaves 200g coconut chips 80g white sugar Edible colouring: green

186

1. Melt the milk chocolate and white chocolate.

2. Use an egg mould to make the egg shell. Dip in the white chocolate then dip in the milk chocolate.

1. Blend 100g cooked salty egg yolks with milk, white sugar, gelatin sheets, yellow powder, Xanthane and Gluco; rest it for 2 hours.

2. Blend the Pure Peppermint Leaves with Algin; rest it for 2 hours.

3. Mix 4 spoons (15ml each) of Gluco liquid into the Algin liquid for 1 minute. This will form big caviar. Then remove them using a slotted spoon, dip in clean water for 3 seconds and keep them in the Pure Peppermint infusion till needed.

1. Heat the Pure Peppermint infusion, and then blend all ingredients together, rest for half hour.

2. Put the liquid in the egg shell mould. Then add the “egg yolk” and rest it in the freezer to harden.

3. Put step2 in the half chocolate egg shell, heat the other half of the egg shell a little bit and fix them as a whole egg.

4. Use some edible brown colouring to paint on the egg.

1. Deep fry the bread julienne in 170°C oil till golden and crispy.

2. Add some sugar while still hot.

1. Bathe the coconut chips in the Pure Peppermint infusion, then place in a 80°C hot box to dry.

2. Add some edible green colouring to make it look like green grass.

Hong Kong

187

Malaysia

malaysia Kuala Lumpur June 14 & 15, 2014 Berjaya University College of Hospitality Kuala Lumpur, Malaysia

F

lavour, tradition, fusions and tea – these were the ingredients that won everybody’s attention at the Dilmah Real High Tea Challenge 2014 Malaysia. It was the very first time the country took part in this unique event and this year promised many more tea-inspired prospects for the country in the years to come. The competition took place on the 14th and 15th June at the Berjaya University College of Hospitality in Kuala Lumpur.

Usmarini binti Amril and Yam An Nie from Shangri-La Hotel Kuala Lumpur were crowned the National Winners. Their in-depth understanding of the character of tea and their ability to draw on and pair with tea, inspired by the nuances of their own tea culture in order to showcase this versatile herb in the best light possible made them stand out from among 13 other teams from 12 top hospitality venues across Malaysia.

It was interesting to see how the vibrant street food culture of the nation as well as its more refined food trends were elegantly blended in with the multilayered flavour shades of tea. The judges, Bernd Uber - recipient of the prestigious Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando - son of Dilmah Founder Merrill J. Fernando and Director of the Dilmah School of Tea, Chef Malcom Goh - Culinary Executive/Supervising Chef at the Berjaya University College of Hospitality and host of his own show “Back to the Streets” and KK Yau - Executive Chef of Dorsett Regency Hotel Kuala Lumpur were impressed with the way in which these delicacies managed to capture and showcase the authenticity of tea.

188

Malaysia

189

Malaysia

Shangri-La Kuala Lumpur (National Winner) A hidden paradise in the heart of a bustling metropolis, Shangri-La Kuala Lumpur lives up to its legendary hospitality to deliver an unforgettable experience. Their afternoon tea is said to be the best in town.

No wonder the team claimed the title of the National Winner at the Dilmah RHT Challenge Malaysia.

Represented by Usmarini binti Amril & Yam An Nie.

190

Malaysia

PRECIOUS – A REAL HIGH TEA YUZU CHEESECAKE WITH ORANGE MARMALADE TART

paired with JASMINE BATRISYIA DILMAH GREEN TEA WITH JASMINE FLOWERS, POMELO, HONEY & LEMONGRASS

SMOKED FIVE-SPICE DUCK ON MANTOU paired with SPICES ORANGE WATTE DILMAH UDA WATTE SINGLE REGION CEYLON TEA WITH ORANGE PEEL & SELECTED SPICES

CHOCOLATE FINANCIER WITH PISTACHIO paired with DILMAH THE ORIGINAL EARL GREY

TEA INFUSED CEYLON GINGER TEA SALMON CORNETS

CEYLON SOUCHONG TEA MOUSSE WITH HAZELNUT DACQUOISE

191

Malaysia

192

Malaysia

YUZU CHEESECAKE WITH ORANGE MARMALADE TART Yuzu Cheesecake 900g Philadelphia cheese or any other full-fat soft cheese 250g golden caster sugar 3 tbsp plain flour 3 tsp yuzu juice 3 eggs 1 egg yolk 280g soured cream Sable Breton Tart 256g plain flour 1 tbsp baking powder 227g unsalted butter, softened 168g sugar 1 tsp salt 5 egg yolks

Orange Marmalade 5lb ripe oranges 6 cups sugar 3 pint jars with sealable lids

1. Blend cream cheese and sugar together in a food processor or with a medium-speed electric mixer until smooth.

2. Add eggs one at a time, blending well after each addition.

3. Add soured cream and yuzu juice. Blend well.

4. Pour the filling over the sable crust evenly.

1. Sift the flour and baking powder together and set aside.

2. Working in a mixer fitted with the paddle attachment, cream the butter until it is soft and smooth. Add the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl when needed, for about 3 minutes or until the mixture is light, pale and fluffy.

3. Add the yolks and beat to incorporate. At this point the mixture should be light, creamy and satiny. Remove the bowl from the mixer and working with a large rubber spatula fold in the sifted dry ingredients taking special care not to overwork the dough.

4. Divide the dough in half. On a smooth surface, such as marble, mould each half into a log with a diameter of about 1 ½ inches. The dough is going to be baked inside muffin tins, so you might have to adjust the thickness of the logs to the size of the tins/moulds. Wrap each log in a double thickness of plastic wrap and chill for at least 4 hours.

5. Use a knife to cut the thickness of the dough. Lay in the muffin tins or a dome silpat. Bake it at 160°C for 15-18 minutes or till lightly golden around the edges.

6. Centre a rack in the oven and preheat the oven to 165°C. Put the sable in to bake, pour in the yuzu cheesecake mixture to bake.

Requires approximately 8-10 minutes.

7. Remove from the mould and let it cool on a wire rack.

1. Wash and dry the oranges. Use a sharp vegetable peeler or paring knife to remove the brightly coloured zest – and only the brightly coloured zest – from the oranges. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. Chop the resulting zest – bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.

2. Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each section from the membrane holding the sections together.

3. Squeeze any juice out of the membrane once you’ve cut out all the fruit. Set the membrane aside, along with any seeds – the pectin in these will help “set” the marmalade later. Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil.

193

Malaysia

4. Meanwhile, lay a double layer of cheesecloth in a medium-sized bowl and put membranes and seeds in the bowl. Lift the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this “pectin bag” to the pot. While the mixture comes to a boil, put a canning kettle full of water on to boil if you’re planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When the water boils, use it to sterilize the jars and lids.

5. Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A set mixture will hold a clean track behind your finger.

6. Remove pectin bag, squeeze out any marmalade in it back into the pot before discarding the bag. Take the marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot.

7. Stir marmalade to distribute the zest evenly. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars.

JASMINE BATRISYIA – SUMMER MOCKTAIL 10ml honey 1 stick of lemongrass, chopped 200g local fresh pomelo 60ml Dilmah Green Tea with Jasmine Flowers (brewed as per pack instructions)

194

1. Shake and double strain into a glass.

Malaysia

195

Malaysia

196

Malaysia

SMOKED FIVE-SPICE DUCK ON MANTOU 5-Spice Duck 2 pcs large duck breasts with the skin on 1 tbsp 5-spice powder 1 tbsp white rice 1 tsp kosher salt 4 pcs mantou Olive oil

To be Tossed with Duck 80g cucumber, julienne 10g spring onion, julienne 10g red chilli, julienne 5g sesame seed 20ml sesame oil 50ml Hoisin sauce 5g garlic chips Hoisin Sauce 4 tbsp soy sauce 1 tbsp black bean paste 1 tbsp honey 2 tsp white vinegar 1/8 tsp garlic powder 1/8 tsp onion powder 2 tsp sesame oil 1 tsp Chinese hot sauce 1 clove garlic

1. Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck in a diamond pattern, making slashes about 3/4 inches apart, to allow fat to render easily. Put 1 tbsp each 5-spice and kosher salt. Sprinkle powder on the fat side of duck and pat in so that it sticks. Dredge underside of duck with any spilled powder.

2. Preheat oven to 450°F. Heat a cast-iron pan (or other heavy, ovenproof pan) over high heat for 1 to 2 minutes, until it’s nice and hot but not smoking. Gently place duck, skin side down, in pan.

Reduce heat to low and cook 15 to 20 minutes, or until most of the fat has rendered and has formed a crisp, deeply browned crust (it will look brown rather quickly due to the spices, but keep going until it’s crisp).

3. Season the meat side of duck with a little kosher salt and, using tongs, gently turn over. Slide pan into oven and roast for 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done (cut to check). Avoid overcooking as will make the meat tough. Remove duck from oven and transfer to a cutting board to let rest 5 minutes.

4. Meanwhile slice the mantou. Heat up a pan, drizzle with some olive oil and pan fry on both sides. Remove from the pan when they turn golden brown.

1. Slice duck thinly. Toss with the Hoisin sauce, cucumber, spring onion sesame oil, and place on top of the mantou. Garnish with a bit of julienned spring onion, garlic chips and red chili.

1. Place all ingredients in a mixing bowl and whisk until it emulsifies.

197

Malaysia

198

Malaysia

SPICES ORANGE WATTE 150ml Acqua Panna water 10ml honey 2 star anises 2 pods cardamom 2 cloves Orange peel Cinnamon

1. Brew the tea and spices in hot water.

2. Zest the orange peel over and serve in a teacup.

3. A hot drink for a rainy day inspired by mulled wine.

199

Malaysia

200

Malaysia

CHOCOLATE FINANCIER WITH PISTACHIO 150g 65% cocoa dark chocolate 150g heavy cream 55g powdered sugar 60g butter (melted) 40g flour 40g ground almonds 1/2 tsp baking powder 3 egg whites

1. In a heavy-bottomed saucepan, heat the cream to the boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth.

2. In a separate bowl, combine the powdered sugar, flour, ground almonds, and baking powder.

3. In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, and before they are completely incorporated, add the melted butter.

4. Finally, fold in the chocolate/cream mixture and fold until smooth.

Divide the batter into the moulds (preferably coated with cooking spray or butter), and bake at 170°C for 15 to 20 minutes.

5. Let cool for 5 minutes before you un-mould them. Cut into desired shape, brush the sides of the financier and let it set.

6. Sprinkle some pistachio on the financier. Garnish with choc stick and gold leaf.

DILMAH THE ORIGINAL EARL GREY 2g (1 tea bag) Dilmah Earl Grey Tea 220ml natural spring water

1. Bring spring water to the boil (100°C). Pour on the tea.

2. Let it brew for 3-5 minutes.

3. Serve hot.

4. Depending on your taste preference you can add honey or lemon.

Some also like to take this tea with some warm milk.

Note: If you are brewing in a pot add an extra teaspoon of tea or a tea bag for the pot.

201

Malaysia

DILMAH CEYLON GINGER TEA SALMON CORNETS Dilmah Ceylon Ginger Tea Salmon 120g fresh salmon fillet 500ml fresh water 20g Dilmah Natural Ceylon Ginger Tea 30g salt 20g sugar 5g black peppercorn 10g ginger, sliced Cornets 80g flour 4g salt 14g sugar 70g egg white 2g Dilmah Natural Ceylon Ginger tea leaves, chopped (from the tea to brine) 80g butter Tea Caviar 500ml Dilmah Natural Ceylon Ginger Tea 2g Textura Algin Calcic water 2 litres water 8g Textura Calcic Assemble

202

1. Heat up the water and remove from the heat. Pour on the tea leaves and let it steep for 3-4 minute to get a more intense flavour. Then put in all the remaining ingredients. Place the salmon in brine for few hours. Remove it and pat dry with a paper towel.

2. Place the fish in a vacuum bag, seal the bag and place in a thermo circulator at 56°C for one hour. Remove from the water and ice bath.

Slightly sear the fish to get the caramelised surface. Remove from the pan and place in a blast chiller. After it has cooled down, roughly flake the fish. Set aside.

1. Mix all the dry ingredients and whisk in the egg white.

2. When both are well combined, whisk in the butter and tea leaves.

3. Cut out using a stencil and spread it on a silpat.

4. Bake at 170°C for few minutes or until it turns a nice brown. Remove from the oven.

5. While it’s hot roll it on a cornet mould and set it.

1. Take the tea and using a hand blender, blend in the Textura Algin.

Set aside.

2. Using a hand blender blend the water with the Textura Calcic to make a calcic bath to drop the tea caviar.

3. Using a syringe slowly drop the mixture in the calcic water to form the caviar.

4. Remove from the calcic bath and rinse it with fresh water. Set aside.

1. In a mixing bowl place the flaky salmon and drizzle with olive oil and season to taste. Add in some chopped chives and sundried tomato.

Place the mixture in the cornets and top with caviar, frisée and chives stalk.

Malaysia

203

Malaysia

204

Malaysia

CEYLON SOUCHONG TEA MOUSE WITH HAZELNUT DACQUOISE Souchong Chocolate Mousse 6oz good quality chocolate, 70%, chopped 6 large egg yolks 1/4 tsp salt 3 tsp gelatin powder 1/2 cup Dilmah The First Ceylon Souchong Tea (cold brewed strong at 2 tsp to 200ml water) 1 cup sugar 2 cups heavy whipping cream

Hazelnut Dacquosie 1 cup hazelnuts, toasted and skinned 2 tbsp cornstarch 1 ½ cups confectioner’s sugar 4 tbsp confectioner’s sugar 6 egg whites 1/2 tsp cream of tartar

Dark Chocolate Glaze 2 oz bittersweet chocolate, chopped 2 1/2 oz unsweetened chocolate, chopped 3/4 cup heavy cream 3/4 cup plus 2 tbsp sugar 4 tbsp unsalted butter, at room temperature Salt

1. Heat the cream to 200°F or just before a boil. Add the tea and steep for 15 minutes. Strain and return the cream to the burner and add the chocolate to melt. Add the Souchong infused cream, and when the chocolate is melted and completely mixed in the cream, place the mixture in a bowl of ice to chill. Add ice as needed. When completely cool, whip with an electric mixer.

2. In a separate bowl (preferably metal and completely dry and cool) whip the egg white. Gently fold the whipped egg white into the whipped chocolate and cream mixture.

3. Place in small rectangular silpat to let it set. After it’s set remove from the silpat and it’s ready to be glazed.

1. Preheat oven to 300°F. Line 2 large cookie sheets with foil. Outline 2 circles on foil on each sheet using an 8-inch round cake pan as a guide and a toothpick. In a food processor with the knife blade attached or in a blender, grind hazelnuts, cornstarch, and 3/4 cup confectioner’s sugar until the nuts are ground.

2. Use a large bowl to beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioner’s sugar, 2 tablespoons at a time, into egg whites beating well after each addition. Beat until sugar dissolves and whites stand in stiff, glossy peaks.

3. With a rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of the meringue mixture inside each circle on cookie sheets. Bake meringues for 45 minutes. Turn oven off and leave in oven 1 hour to dry. Once they cool down, cut into the shape of the mousse. Set aside.

1. Place the chopped chocolates in a medium size bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves.

2. Pour the warm cream over the chocolate and let stand until melted, (about 5 minutes). Whisk until smooth. Whisk in the butter and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, (for about 15 minutes).

3. Place the mousse on a wire rack and slightly pour over the glaze to cover the mousse. Let the remaining glaze drip and set. Pour the glazed chocolate mousse on the hazelnut dacqouise and place the cocoa nibs in a line.

205

Malaysia

Dorsett Regency Kuala Lumpur (Gold Winner) Located in the heart of Kuala Lumpur’s Golden Triangle Dorsett Regency is a stone’s throw away from Malaysia’s finest shopping malls, eateries, tourist and entertainment spots. Don’t forget to indulge in some afternoon tea at the Checkers Café. Represented by Sabri Norizan & Ng Wai Kit.

206

Malaysia

ASIA MEETS BRITAIN HOME-MADE CHARCOAL BAGEL WITH SMOKED SALMON

paired with APPLE HERB TEA

ÉCLAIR STUFFED WITH VIRGIN PINA COLADA CUSTARD

paired with COCONUT GREEN TEA

PASSION FRUIT & MANGO INDULGENCE FRESH MANGO TART TOPPED WITH PASSION & MANGO PARFAIT FINISHED WITH CHOCOLATE GLAZE

paired with DILMAH THE FIRST CEYLON SOUCHONG TEA

TEA INFUSED KULFI STONE ROSEMARY & PEPPERMINT CRÈME BRÛLÉE ROSEHIP & HIBISCUS MACARON

207

Malaysia

208

Malaysia

SALMON CHARCOAL BAGEL Charcoal Bagel 250g bread flour 250g cake flour 50g sugar 50g egg 15g yeast 6.6g format 10g salt 300ml milk 2.5g charcoal powder 50g sesame seeds, black and white 6 slices smoked salmon 10g fresh mesclun salad 5g mayonnaise 1 gherkin 1 onion, cut into rings To Assemble

1. Place all ingredients in a mixing bowl except the sesame seeds.

2. Beat until it forms a dough.

3. Shape as desired.

4. Rest the dough for 20 minutes.

5. Bake in the oven for 10 minutes at the temperature of 200°C

1. Slice the bagel at the centre into 2 parts.

2. Place the fresh mesclun salad on the base of the bottom part.

3. Roll the smoked salmon together with a gherkin slice in the centre.

4. Place the salmon on the fresh mesclun salad.

5. Finish off with the onion rings on top of salmon and cover with the other half of the bagel (top part).

6. Serve fresh.

APPLE HERB TEA 2 tsp Dilmah Ceylon Cinnamon Spice Tea 200ml apple juice 1 stick cinnamon stick 1 tbsp honey 400ml water

1. First, pour 400ml of boiling water into a clean, dry ceramic teapot containing 2 teaspoons of tea. Stir once and allow to be infused for 3 minutes before straining.

2. Boil the apple juice, cinnamon stick and honey in a separate pan for 2 minutes and strain.

3. Mix 30ml of the juice with tea and serve.

209

Malaysia

VIRGIN PINA COLADA CUSTARD Choux Paste 250ml milk 250ml water 8g salt 200g butter 300g cake flour 500g egg

Custard 150g custard powder 250ml pineapple essence 100ml coconut milk 50ml sweet cream Croguelin 145g butter 100g brown sugar 180g cake flour 10ml vanilla essence 5ml colour

1. Cook milk, water, salt and butter in a pot.

2. Once it reaches the boil, stir in the flour into the mixture.

3. Beat in a mixer until cool.

4. Add in the egg and mix until it becomes a paste.

5. Pipe the paste on to the tray. Top with the croguelin.

6. Bake at 190°C for 30-35 minutes.

1. Beat the sweet cream.

2. Mix all ingredients into a paste.

1. Mix all ingredients until the mix becomes a paste.

2. Spread on the baking parchment paper. Chill.

3. Cut into shape, place on the choux pastry and bake.

Garnish Dried pineapple Coconut chunks To Assemble

1. Cut the éclair in half.

2. Pipe the cream on to the bottom part.

3. Sprinkle with coconut chunks.

4. Place the top part of éclair and garnish with dried pineapple to serve.

COCONUT GREEN TEA 1 stick lemongrass 50ml fresh coconut water 200ml Dilmah Moroccan Mint Green Tea Ice cubes

210

1. Brew the tea, strain and leave it to cool separately.

2. Then boil the fresh coconut water and lemongrass for 2 minutes and leave it to chill.

3. Put the tea, coconut water and ice into the shaker and shake well.

4. Pour into a glass, garnish with mint leaves and serve.

Malaysia

211

Malaysia

212

Malaysia

DILMAH FIRST CEYLON SOUCHONG TEA 2 tsp Dilmah The First Ceylon Souchong Tea 400ml water

1. Pour 400ml of hot water into a ceramic teapot that has 2 teaspoons of Dilmah Ceylon Souchong tea.

2. Allow the tea to steep for 5 minutes before serving.

3. Given its strong, smoky character, this tea is recommended to be taken without milk or sugar.

PASSION FRUIT & MANGO INDULGENCE Parfait 250g mango purée 250g passion fruit purée 225g sugar 50g gelatin 1ml whipping cream, semi whipped Chocolate Glaze 250ml water, hot 360g icing sugar 50g glucose 240ml cooking cream 120g cocoa powder 10g gelatin 40ml water (cold) Sugar Dough Icing sugar Butter Cake flour Vanilla essence Egg

1. Cook the purée together with the sugar.

2. Bloom the gelatin and melt it.

3. Add to the purée mixture.

4. Fold in the cream.

5. Pour into the desired mould. Chill.

1. Cook all the ingredients in a pot except the gelatin and the cold water.

2. Bloom the gelatin in cold water.

3. Add to the cooked mixture. Let it cool down to room temperature before using.

1. Cream the sugar with the butter.

2. Add the egg and the vanilla essence.

3. Lastly add in the flour and mix well.

4. Chill before use.

5. Shape into tart.

6. Bake in oven at 180°C for 12-15 minutes.

Garnish Chocolate curls Fresh mango cubes Lemon juice Gold leaf To Assemble

1. Fill the tart shell with fresh mango cubes.

2. Glaze the parfait with the chocolate glaze.

3. Place the parfait on top of the tart shell.

4. Garnish with a chocolate curl and gold leaf.

213

Malaysia

214

Malaysia

KULFI STONE Kulfi 20g Dilmah The Original Earl Grey Tea 300ml water 300ml whipping cream 200ml condensed milk 1 tsp honey 10g pistachios, chopped

1. Brew the tea with the water. Let it cool.

2. Cook the cream, condensed milk and honey. Let it cool.

3. Mix the ingredients together with the pistachio nut. Churn in the ice cream maker.

4. Coat the kulfi with the chocolate and sprinkle with pistachio nuts.

Garnish White chocolate Pistachios, chopped

ROSEHIP AND HIBISCUS MACARON Macaroon 200g egg white 200g icing sugar (1) 50g sugar 250g ground almond 250g icing sugar (2) 10ml red colouring Jelly 500ml water 30g Dilmah Natural Rosehip with Hibiscus Tea 50g jelly powder 20g honey Ganache 500ml cream 500g dark chocolate 50g butter To Assemble

1. Whip the egg white, icing sugar (1), and sugar until it forms stiff peaks.

2. Mix the dried ingredients.

3. Fold in the dry ingredients into the meringue to from a batter.

4. Pipe on to the tray into desired shape.

5. Bake at 160°C for 25-30 minutes.

1. Brew the tea with water. Let it cool slightly.

2. Strain the tea.

3. Add the honey together with the jelly powder.

1. Cook the cream.

2. Pour the cream over the chocolate and butter.

3. Mix well. Let it set at room temperature before use.

1. Pipe the ganache onto one half of the macaron.

2. Place the jelly at the centre of the macaron.

3. Sandwich the macaron.

215

Malaysia

ROSEMARY AND PEPPERMINT CRÈME BRÛLÉE Brûlée 1000ml cream 180g sugar 12 egg yolks 200ml water 20g Dilmah Rosemary with Peppermint

1. Brew the rosemary and peppermint infusion in boiled water. Set aside.

2. Cook the cream with the sugar.

3. Strain the infusion and mix with the cream.

4. Add egg yolk into the cream mixture.

5. Pour into the mould. Bake at 170°C for 20-25 minutes.

6. Chill in chiller after it cools down at room temperature.

Garnish Brown sugar Raspberry To Assemble

216

1. Caramelise brown sugar on top of the brûlée using a torch.

2. Garnish with raspberry on top.

Malaysia

217

Malaysia

Datai Langkawi (Gold Winner) Situated on the mystical island of Langkawi, the Datai Langkawi enjoys the embrace of the lush rainforest and offers stunning views of the breathtaking Andaman Sea. Rekindle your spirit and reignite your soul in this serene natural haven. And their afternoon tea is an absolute must-have if you are staying in the island.

Represented by Suzana Usulddin & Junvy Rigor De La Torre.

218

Malaysia

“TEH” COCONUT PARFAIT CENDOL WITH MANGO CREAM paired with DILMAH THE ORIGINAL EARL GREY

GULA MELAKA SCONES SERVED WITH SAGO CRÈME CHANTILLY

paired with DILMAHSURI

OTAK OTAK MILLE FEUILLE paired with PEACH HALIA COOLER

TEA INFUSED CEYLON CINNAMON ROTI JALA CRÊPE – GATEAU WITH PURE PEPPERMINT AYAM SALAI PÂTÉ

ROSE & FRENCH VANILLA CHOCOLATE FONDANT GORENG WITH ROSE TEA CAVIAR

219

Malaysia

COCONUT PARFAIT CENDOL, MANGO CREAM Coconut Parfait 65g sugar 25g glucose Water 3 egg yolks 375g whipped cream 125g coconut purée 10g gelatin powder Coconut Sponge 150ml egg white 130g sugar 30g cake flour 60g icing sugar 60g dry coconut Gula Merah Gelee 200ml water 150g Gula Merah 4g gelatin powder Cendol Pearls 300ml water 150ml sugar 4g Algina powder 2-3 drops pandan essence 10g Clorur powder

Mango Cream 300g whipping cream 100g mango purée 7g vanilla powder 50g sugar Assembly

220

1. Set aside egg yolks in a mixing bowl. Cook sugar, glucose and water to 121°C. Gradually add this to the egg yolks and set the mixer on at medium speed. Beat until fluffy and light. Allow to cool. Whip cream to stiff peaks. Fold the egg mixture into the whipped cream.

2. Separately bloom gelatin. Boil coconut purée and mix the bloomed gelatin into the purée. Add this to the cream and egg mixture and pour into prepared moulds lined with coconut sponge.

1. Make a meringue with egg white and sugar.

2. Mix and sieve the dry ingredients.

3. Gradually fold in the dry ingredients into the meringue. Spread the mix on a baking tray lined with baking sheet and bake at 170°C.

1. Bloom gelatine in cold water and set aside. Boil Water and dissolve the Gula Merah until all of it is dissolved thoroughly. Take off the flame and dissolve the gelatin in the mixture and allow to cool.

1. Bring water, sugar and vanilla to the boil. Add the pandan essence.

Then incorporate the Algina and green colouring. Allow to cool.

2. In another pot mix cold water with the Clorur.

3. Strain the first mixture into a piping bag. Make a very small hole.

Pipe drop by drop into the cold water containing the Clorur to form the cendol caviar. Once formed clean the caviar with a sieve in a bowl of cold water and ice.

1. Bloom gelatine and keep aside. Boil mango puree and dissolve the gelatine until completely dissolved. Allow to cool.

2. Whip cream to stiff peaks and then fold in the cooled mango puree into the cream

1. Line a suitable mold with the coconut sponge. Pour the prepared coconut parfait into it and freeze until set.

2. Using a round-cutter make two holes to accommodate the cendol pearls in one and the gula merah gelee in the other.

3. Make a quenelle of the mango cream. Serve chilled.

Malaysia

THE ORIGINAL EARL GREY TEA 4g Dilmah The Original Earl Grey Tea 400ml natural spring water

1. Bring 400ml of spring water to the boil.

2. Pour the Earl Grey Tea placed in a pot.

3. Let it brew for 3-5 minutes. Serve hot.

4. Brown sugar or honey can be added as per taste.

221

Malaysia

222

Malaysia

GULA MELAKA SCONES, SAGO CRÈME CHANTILLY Scones 50g bread flour 400g cake flour 150g sugar 75g soft butter 2 eggs 100g coconut milk 50g palm sugar syrup 35g baking powder

Sago Crème Chantilly 200g white chocolate 50g milk 300g whipped cream 2nos gelatin 150g cooked sago Assembly

1. Combine and sieve all the dry ingredients together. Empty it into a mixing bowl with paddle attachment. Add the eggs and knead at a low speed until the eggs are well incorporated.

2. Mix the palm sugar syrup with the coconut milk. Add this mixture into the contents in the mixing bowl and let it run for a few minutes until you procure a firm yet soft doughy consistency. Chill the dough for 10-15 minutes.

3. Use a round dough cutter to cut the desired shape. Brush with egg wash and top with roughly chopped palm sugar. Bake at 240°C for 10 minutes.

1. Chop white chocolate and set aside.

2. Bloom gelatin in cold water.

3. Bring milk to a boil and melt the gelatin in it. Add the hot milk mix to the white chocolate to make a smooth ganache.

4. Fold in the whipped cream to the gananche until well incorporated. Lastly add cooked sago and chill until set.

1. Take a warm scone. Make a round garnish of baked spring roll sheet sprinkled with Dilmah tea and place the quenelle of the sago crème chantilly on it.

2. Garnish with a gold leaf and serve.

DILMAHSURI 75ml Dilmah natural Rosehip with Hibiscus infusion 75ml Dilmah Rosemary with Peppermint infusion 400ml natural spring water 15ml tangerine juice 15ml orange juice 1/2 slice fresh lemon 2 demi tasse spoons raw sugar

1. Brew 8g each of the infusions separately in 400ml each water for 3 minutes. Strain. Set aside.

2. Add raw sugar to the tangerine juice, and to this add orange juice.

Mix all together until the sugar has dissolved. Add the sliced lemon.

3. Follow up with 150ml of the mixed Dilmah infusions.

4. Serve hot.

223

Malaysia

OTAK OTAK MILLE FEUILLE Otak Otak Mousse 100g prawn 100g fish 5g turmeric 2 lime leaves 5 green chillies 5g ginger flower 2 pcs lemongrass 2 tbsp coconut milk 5g salt 1g pepper 5g sugar 1 tbsp oil Coconut Lemongrass Gelee 500ml coconut milk 1 lime juice 2 limes, zest 5g salt 12g gelatin powder Sambal Udang Kelapa 1 clove garlic 200g whole dried red chilli 2 onions 100g prawns 5g salt 5g sugar 300g freshly grated coconut Assembly

1. Purée the fish and prawns to a fine paste.

2. In a pan heat oil and add turmeric, lime leaves, green chilli, ginger flower, lemongrass, pepper and sugar.

3. To this mixture add the fish & prawn purée. Then add the coconut milk and cook thoroughly until all the liquid has evaporated and a thick mass is formed.

4. Allow to cool thoroughly as the flavours become more pronounced.

1. Boil coconut milk with lemon zest and lemon juice. Care to be taken to ensure that the coconut milk doesn’t split.

2. Bloom gelatin on the side. Mix the bloomed gelatin with the hot coconut milk and mix well until completely dissolved. Allow to cool thoroughly.

1. Roast the dried red chilli. Once roasted, cool and deseed to reduce the pungency.

2. Cook the prawn with oil in a saucepan. Cool.

3. Once cooled take all the ingredients – the cooked prawns, garlic, onion, chilli, salt, sugar and freshly grated coconut, and blend well until it becomes a paste.

1. Layer the bottom of a pastry thing with thin baked sheets of puff pastry. Put the sambal udang kelapa to form a thin layer.

2. Top it with another thin sheet of puff pastry. Line the second layer with the coconut gelee and an equal amount of Sambal Udang Kelapa.

3. Place another thin layer of the puff pastry and top it off with the otak otak mousse. To finish off layer the top with the puff pastry baked with seaweed.

4. Chill until set. Serve cold.

PEACH HALIA COOLER 90ml Dilmah Peach Tea 90ml Natural Ceylon Ginger Tea 400ml natural spring water 90ml apple juice 15ml grenadine syrup 4 demi tasse spoons raw sugar 224

1. To make the tea, brew 8g each of the teas in 400ml water for 3 minutes and strain. Stir.

2. Mix apple juice, grenadine syrup, raw sugar and set aside.

3. Mix the two Dilmah teas.

4. Place everything in a cocktail shaker with about 8 cubes of ice. Shake using a cocktail shaker.

5. Serve chilled in a champagne flute.

Malaysia

225

Malaysia

226

Malaysia

PURE PEPPERMINT AYAM SALAI PÂTÉ, CEYLON CINNAMON ROTI JALA CRÊPE – GATEAU Roti Jala 4 tsp Dilmah Ceylon Cinnamon Spice Tea 170ml milk 2 whole eggs 5g turmeric powder 160g flour 4g salt Pure Peppermint Ayam Salai Pâté 1 pulverized chicken breast 2 tsp Dilmah Pure Peppermint Leaves Salt, to taste Pepper, to taste Rendang Paste 1 onion 1 tbsp chopped fresh ginger 1 tbsp chopped galangal 1 tbsp chopped garlic 1 lemongrass stalk 1 tsp turmeric 6 long dried red chillies, soaked in water and chopped 2 tbsp sunflower oil 1 cinnamon quill 6 cardamom pods 4 Kaffir lime leaves Zest of a Kaffir lime 400ml coconut milk 1 tbsp tamarind paste 50g desiccated coconut flakes Coriander sprigs to garnish

Assembly

1. Combine all the ingredients and whisk until the batter is free of lumps. Strain the batter.

2. Fill a bottle with half of the batter.

3. Lightly oil the pan with vegetable oil. Gently squeeze the bottle and make a swirl around the pan. When the batter is set, fold into a shape of your choice.

1. Pulverize chicken breast with a steak hammer to flatten the meat.

Season with salt and pepper.

2. Place on a banana leaf, sprinkle with peppermint leaves and smoke for 15-20 minutes until done.

1. Place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies in a food processor and blend to form a smooth purée.

2. Heat a wok and add the oil. Fry the paste over high heat until the paste turns darker and is highly aromatic.

3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for a minute.

4. Pour over the coconut milk and tamarind purée and bring to a gentle simmer. Aadd the Kaffir lime leaves and zest and mix until it all comes together and is dried out.

1. Cut the roti jala into small rounds.

2. Line a same sized mould starting with the roti jala and build with alternating layers of the smoked chicken and the Rendang paste with a Roti Jala layer in between each. This is done till we reach the top of the mould, similar to that of a timbale.

3. This should be wrapped rightly with a foil and a plastic wrap and kept in the freezer overnight. Once set, it’s ready to be de-moulded and served at room temperature.

227

Malaysia

ROSE & FRENCH VANILLA CHOCOLATE FONDANT GORENG, ROSE TEA CAVIAR Chocolate Cream 300ml cream 3 tsp Dilmah Rose with French Vanilla Tea 300g dark chocolate Chocolate Batter 2 eggs 125ml milk 25g melted butter 125g cake flour 25g cocoa powder 1g salt 25g sugar 7g vanilla powder Vanilla Sable Base 250g cake flour 100g icing sugar 200g butter 5g vanilla powder Rose Tea Caviar 300ml water 150ml sugar 2 tsp Dilmah Rose with French Vanilla Tea 1/2 vanilla pod 2 drops red food colouring 4g Algina powder 10g Clorur powder Tuille Mix 100g melted butter 100g icing sugar 100g egg whites 100g cake flour Assembly

228

1. Bring cream to the boil it. Allow the tea to steep in the cream. Strain.

2. Bring the cream to a boil again and pour over the chocolate to make a thick ganache. Pipe out the ganache into quiche moulds and set aside in a freezer at -18°C, preferably overnight.

1. Combine eggs, milk and melted butter.

2. Sieve together all the dry ingredients along with the vanilla powder.

3. Whisk in the dry ingredients into the wet ingredients using a balloon whisk until everything is well incorporated. Ensure no lumps are formed. Whisk thoroughly. Set aside in the chiller for a few minutes.

4. Dip the prepared frozen ganache into the batter and fry in hot oil.

1. Using the paddle attachment cream the butter, vanilla powder and icing sugar together until pale and fluffy. Add the cake flour and mix well until a dough is formed.

2. Chill the dough for 30-60 minutes and roll to the desired thickness and size, Bake at 180°C until golden brown.

1. Bring water, sugar and vanilla to the boil. Add the tea into it and let it infuse. Then incorporate the Algina and red colouring. Allow to cool.

2. In another pot add cold water to the Clorur. Strain the tea mixture and pour into a piping bag. Make a very small hole. Pipe drop by drop into the cold water containing the Clorur to form the rose tea caviar.

Once formed clean the caviar using a sieve in cold water containing ice.

1. In a mixing bowl whip egg whites with icing sugar and cake flour, using the paddle attachment.

2. Once all the dry ingredients are well incorporated into egg whites add melted butter.

3. Bake at 180°C into desired shapes.

1. Fry the chocolate ganache by coating it in the batter. Place the fried chocolate fondant on the sable.

2. Garnish by sprinkling Neige Décor (No-Melt Sugar) on the fried fondant. Top it up with the tuille and garnish it with rose tea caviar.

3. Finish off with a dried candied rose petal and serve warm.

Malaysia

229

Malaysia

Shangri-La Hotel Kuala Lumpur (Silver Winner) Punctuate the serenity of Shangri-La KL with a stop at the Lemon Garden Cafe to experience modern Malaysian, Indian, Chinese and Italian cuisines. Watch your food prepared live by their talented chefs in sparkling open-kitchens. Represented by Yuliyaty binti Marijio & Goh Ti Cheong.

230

Malaysia

A GARDEN HIGH TEA CHICKEN CORDON BLEU WITH SMOKY CHIPOTLE SAUCE

paired with DILMAH UDA WATTE TEA

BAKED BERRIES CLAFOUTIS WITH CHERRY & ICING SUGAR

paired with CHARMING BLUEBERRY

MILK CHOCOLATE MOUSSE WITH EGG CUSTARD, RASPBERRY JELLY & CHOCOLATE MACARON

paired with VANILLA TOFFEE

TEA INFUSED NUTMEG QUICHE SERVED WITH CEYLON CINNAMON SPICE TEA & RED QUINOA

ROSE & VANILLA DARK GLAZE CHOCOLATE ON BAKED DACQUOISE SPONGE CAKE TOPPED WITH A TOUCH OF MERINGUE

231

Malaysia

232

Malaysia

CHICKEN CORDON BLEU WITH SMOKY CHIPOTLE SAUCE 400g chicken breast, pounded out to 1. Take a piece of chicken and place 20g ham and 10g Gruyere 1/2 inch thickness cheese in the middle.

120g thinly sliced ham 2. Roll up the chicken breast tight, dip in the beaten egg, and then 100g thinly sliced Gruyere cheese coat evenly with the breading mix.

Breading mix 150g all-purpose flour 400g ground bread crumbs 3 whole eggs, well beaten Chipotle Sauce 40g chipotle chillies 2 Roma tomatoes 1 cloves garlic peeled 20ml olive oil 200ml water

1. Combine chipotles, tomatoes, garlic and water in a medium-size saucepan and season with salt and pepper. Bring to the boil, reduce heat and simmer for about 15minutes. Allow to cool, transfer to processor and purée until smooth. Then strain.

2. Deep fry chicken cordon bleu at 160°C for 4 minutes.

3. Drizzle chipotle sauce over the chicken and serve.

UDA WATTE Serves - 05 10g Dilmah Uda Watte Tea 1100ml spring water (at 100°C)

1. Warm the pot before putting the tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.

233

Malaysia

BAKED BERRIES CLAFOUTIS WITH CHERRY AND ICING SUGAR 250g cream 60g egg yolk 120g egg 100g sugar 70g ground almond 10g flour 12g lemon zest 60g fresh mixed berries 200g sugar dough

1. Mix cream, egg yolk, egg and sugar well. Add in all the dry ingredients and mix well.

2. Roll the sugar dough and cut into rectangular pieces.

3. Add mixture and put in fresh berries then bake at 100°C for 20 minutes.

4. Dust with icing sugar and serve with cherry compote.

CHARMING BLUEBERRY 60ml Dilmah Blueberry & Pomegranate Tea 30ml Dilmah Pure Peppermint Leaves 5ml lime juice 2 tsp honey Lime ring, for garnish

234

1. Brew the tea to the desired strength in freshly boiled water. Strain and leave to cool.

2. Brew the Dilmah Pure Peppermint Leaves to the desired strength in freshly boiled water Strain and leave to cool.

3. Add the tea, the peppermint infusion, lime juice, honey and ice cubes into a cocktail shaker and shake well.

4. Garnish with a lime ring on a skewer placed across the glass.

Malaysia

235

Malaysia

236

Malaysia

MILK CHOCOLATE MOUSSE WITH EGG CUSTARD, RASPBERRY JELLY AND CHOCOLATE MACARON Chocolate Mousse 350g cream 90g egg yolk 45g sugar 200g Maracaibo chocolate Egg Custard 170g egg yolk 300ml milk 75g sugar 150g cream Raspberry Jelly 100g raspberry purée 50g sugar 30ml water 29ml gelatin

1. Beat egg yolk and sugar until fluffy.

2. Heat a medium size pan to boil the cream and then add in the chocolate. Stir until well dissolved and blended.

3. Fold in the beaten eggs.

1. Heat up a pan; add in milk and cream to boil.

2. Beat egg yolk until fragrant adding sugar and milk together.

3. Cook until 75°C and let it cool.

1. Bring water and sugar to the boil.

2. Add raspberry purée and mix well.

3. Finally add gelatin and stir well.

VANILLA TOFFEE 60ml Dilmah Vanilla Ceylon Tea 2 tsp brown sugar

1. Brew 2g of the tea in 25ml water for 4 minutes.

2. Caramelise the brown sugar and slowly pour the tea into the pan and bring to the boil.

3. When it reaches the boiling point, reduce heat, strain into the teapot and serve in a cup.

237

Malaysia

CEYLON CINNAMON SPICE TEA AND RED QUINOA SERVED WITH NUTMEG QUICHE 100g red quinoa 5g salt 15g sugar 4 bags Dilmah Ceylon Cinnamon Spice Tea

1. Boil a pot of water with salt and sugar then add in red quinoa and cook for 30 minutes.

2. At the end of 30 minutes add in Cinnamon Spice Tea. Simmer for another 10 minutes and allow to cool.

Nutmeg Quiche

1. Mix butter, flour and add water well together to form a dough and then put aside to rest for 30 minutes.

2. Bring milk, nutmeg and cream to the boil and pour in the beaten egg.

Stir well, cool and set aside.

3. After resting the dough, mould it to the desired shape and bake at 160°C until cooked through.

4. Add in the nutmeg mixture and bake till it turns the desired colour and serve.

200g unsalted butter 50ml ice water 100g all-purpose flour 10g salt 30g nutmeg powder 2 egg yolks 2 whole eggs 300ml milk 100ml cream

238

Malaysia

239

Malaysia

240

Malaysia

ROSE AND FRENCH VANILLA DARK GLAZE CHOCOLATE AND BAKED DACQUOISE SPONGE CAKE TOPPED WITH A TOUCH OF MERINGUE Chocolate Glaze 200g dark chocolate 100g sugar 50ml light corn syrup 300ml water

Dacquoise 175g egg whites 65g sugar 150g powdered sugar 150g praline croquantine 2 bags Dilmah Rose with French Vanilla Tea

1. For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix.

2. Place over low heat and bring to a boil, stirring occasionally to dissolve the sugar.

3. Remove from heat and add the chocolate. Swirl pan so that chocolate is submerged in hot syrup and then allow to stand for 2 minutes.

4. Whisk glaze until smooth.

1. Preheat oven to 180°C. 2. Beat egg white and sugar to form a meringue.

3. Add in all the dry ingredients.

4. Bake in the preheated oven till cooked.

5. Infuse the sponge with Rose with French Vanilla Tea for 3 minutes and bake again for 10 minutes until dry and serve.

241

Malaysia

Dorsett Grand Subang – Malaysia (Silver Winner) Dining at the opulent Dorsett Grand Subang which is nestled in the heart of Subang Jaya, is an endless pleasurable affair with the vast international and local specialities available. Represented by Raventhran a/l Jayatheeson & Khairul Akmal Arbaei.

242

Malaysia

MENU LAMB TANDOORI IN PITA POCKETS SERVED WITH MIXED VEGETABLE RAITA AND A DRIZZLE OF DILMAH PURE PEPPERMINT CHUTNEY

paired with DILMAH PRINCE OF KANDY TEA

PANDAN PANCAKE FILLED WITH DILMAH VANILLA TEA CRÈME BRÛLÉE, SERVED WITH PLUM COMPOTE & NATURAL ROSEHIP WITH HIBISCUS SYRUP

paired with DILMAH LYCHEE, ROSE AND ALMOND TEA

PASSION FRUIT & CHOCOLATE TART SERVED ON A COCONUT & CHOCOLATE CRUST, GLAZED WITH WHITE CHOCOLATE MINT GANACHE

paired with PARADISE MOCKTAIL

TEA INFUSED CEYLON YOUNG HYSON CRUSTED CHICKEN ROULADE SERVED WITH SWEET POTATO PURÉE, SPICY PINEAPPLE JAM & CHIPS

BANANA PARCEL SERVED WITH ROSE FRENCH VANILLA TEA CUSTARD & BERRY SAUCE

243

Malaysia

LAMB TANDOORI IN PITA POCKETS SERVED WITH MIXED VEGETABLE RAITA AND A DRIZZLE OF DILMAH PURE PEPPERMINT CHUTNEY Lamb Loin 2 tbsp chilli powder 3g yogurt 5g ginger 5g garlic Seasoning, to taste 1 lamb loin Mixed Vegetable Raita 20g cucumber Lime juice, to taste 5g red chilli Salt, to taste 20g carrot 20g onion Dilmah Pure Peppermint Leaves Chutney

1. Blend all ingredients together. When a paste is formed rub it on the lamb loin.

2. Sear the lamb loin before baking in the oven until cooked.

1. Mix all the ingredients and season well.

2. Chill before serving.

1. Blend all the ingredients until it thickens and season well.

2. Chill before serving.

100g mint leaves 30g Dilmah Pure Peppermint Leaves 20g green chilli 20g onions Lime Juice, to taste 10g garlic Yogurt, to taste Salt, to taste

PRINCE OF KANDY TEA Serves - 05 10g Dilmah Prince of Kandy Tea 1100ml spring water (at 100°C)

244

1. Warm the pot before putting tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.

Malaysia

245

Malaysia

246

Malaysia

PANDAN PANCAKE FILLED WITH DILMAH VANILLA TEA CRÈME BRÛLÉE, SERVED WITH PLUM COMPOTE AND DILMAH NATURAL ROSEHIP WITH HIBISCUS SYRUP Pandan Pancake 200g flour 100ml fresh milk 30g brown sugar 5g yeast Salt, to taste Dilmah Vanilla Tea Crème Brûlée 3 egg yolks 100g sugar 2 tbsp cream 2 tbsp vanilla Dilmah Natural Rosehip Hibiscus Syrup

1. Mix all the dry ingredients and slowly add the milk while whisking.

2. Add some more liquid if the batter is too thick. Rest the batter until you see bubbles form at the top.

3. Pour the batter into a hot pan and slowly turn around the pan until the batter spreads evenly. Cook until it’s done.

1. Beat the yolk with the sugar gently.

2. Mix in cream and vanilla and bake it in the oven using the double boiler method till cooked at a 160°C temperature for 45 minutes.

1. Boil the tea with prunes and remove the prunes after reducing.

2. Mix in the corn flour.

200ml Dilmah Natural Rosehip with Hibiscus 50g prune 150g brown sugar 20g corn flour Peach & Plum Compote 2 plums 2 peaches 100g brown sugar 5g cinnamon stick 100g grapefruit juice

1. Sauté the plums and peaches to seal their juices.

2. Add grapefruit juice, sugar and the cinnamon stick and let it reduce.

LYCHEE, ROSE AND ALMOND TEA Serves - 05 10g Dilmah Lychee, Rose and Almond Tea 1100ml spring water (at 100°C)

1. Warm the pot before putting tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.

247

Malaysia

PASSION FRUIT & CHOCOLATE TART ON A COCONUT & CHOCOLATE CRUST, GLAZED WITH WHITE CHOCOLATE MINT GANACHE Passion Fruit Mousse

1. Combine all the ingredients and let it set.

250g passion fruit purée 250g sugar 500ml whipping cream 50g gelatin Chocolate Mousse

1. Combine all the ingredients and let it set.

250g chocolate Couverture 50ml fresh milk 500g whipping cream (80% beat) 50ml gelatin White Chocolate Mint Ganache Glaze

1. Boil the cream and mix with all the ingredients.

2. Let it cool a bit to use.

250g white chocolate 100ml whipping cream 10g butter Drop of mint flavour Coconut & Chocolate Crust 50g Hawaiian coconut 200g almond crumble 50g chocolate Couverture, melted

248

1. Combine all ingredients and spread it on a tray and allow to set.

2. Cut the crust into preferred shape.

Malaysia

249

Malaysia

250

Malaysia

PARADISE PUNCH 150ml Dilmah Mango & Strawberry Tea 30ml honey 50g fresh pineapple fruit

Step 1: 1. Brew and chill Dilmah Mango & Strawberry Tea. 2. Cut the fresh pineapple into small and thin triangular pieces.

Soak in fresh pineapple juice for at least 60 minutes.

Step 2: 1. Pour honey into a serving glass.

2. Add soaked fresh pineapple fruit into a fancy high ball glass without the juice.

3. Fill the glass with ice.

4. Top up chilled Dilmah Mango & Strawberry Tea. 5. Use only freshly cut pineapple in the glass, both as ingredient and garnish.

251

Malaysia

CEYLON YOUNG HYSON GREEN TEA CRUSTED CHICKEN ROULADE SERVED WITH SWEET POTATO PUREE, SPICY PINEAPPLE JAM & CHIPS Crusted Chicken Roulade 300g chicken thigh, boneless 10g Dilmah Natural Ceylon Ginger Tea 5g black pepper 200g bread crumbs 100g Dilmah Ceylon Young Hyson Green Tea 50g Parmesan cheese Salt, to taste Black pepper, to taste

Sweet Potato Purée

1. Combine bread crumbs, Parmesan cheese, black pepper, salt and Dilmah Ceylon Young Hyson Green Tea. 2. Do the standard breading procedure.

3. Pan-fry the chicken until cooked.

1. Blend all ingredients until a thick Purée.

200g sweet potato (boiled) 100ml fresh milk 50g cold butter Salt, to taste Spicy Pineapple Jam 200g pineapple, diced 2 tbsp tomato ketchup 2 tbsp chilli sauce 2 tbsp Tabasco sauce 100g brown sugar Water, as needed

252

1. Slowly reduce all the ingredients in a pot until the jam is smooth and shiny.

Malaysia

253

Malaysia

254

Malaysia

BANANA PARCEL SERVED WITH DILMAH ROSE AND FRENCH VANILLA TEA CUSTARD AND BERRY SAUCE Banana Parcel 350g banana 50g brown sugar 50g prunes 30g cinnamon powder Melted butter, as needed Filo pastry, as needed Dilmah Rose and French Vanilla Tea Custard

1. Flavour the banana with cinnamon and brown sugar. Then add in the prunes.

2. Wrap it in the filo pastry. Bake it at in 200°C for 20 minutes

1. Boil the liquid and add in all the ingredients.

2. Cook until it thickens.

100g Dilmah Rose with French Vanilla Tea 500g fresh milk 250g brown sugar 10g saffron 40g custard powder Berry Sauce

1. Boil all the ingredients until thick.

300ml raspberry purée 100g blueberry, frozen 200g sugar

255

Malaysia

The Hilton Kuala Lumpur (Silver Winner) Get a taste of the famous Hilton hospitality at the Hilton Kuala Lumpur. Represented by Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim.

256

Malaysia

DIAMOND: A HIGH TEA OF ELEGANCE AND SIMPLICITY GUANAJA CHOCOLATE MOUSSE WITH YUZU CURD & PEAR CHOCOLATE GANACHE

paired with NUWARA ELIYA PEKOE

BREADED MOZZARELLA CHEESE WITH ROMAINE SALAD & MARMALADE DRESSING

paired with DILMAH MOROCCAN MINT GREEN TEA

PASSION SAVARIN WITH IVORY MOUSSE AND BASIL TABASCO JELLY

paired with PARADISE MOCKTAIL

TEA INFUSED HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE

BOHEMIA AVOCADO PAVE WITH VANILLA CRÈME BRÛLÉE & NITROGEN ROSE WITH FRENCH VANILLA ICE CREAM

257

Malaysia

GUANAJA CHOCOLATE MOUSSE WITH YUZU CURD AND PEAR CHOCOLATE GANACHE Yuzu Curd 28g yuzu purée 122g mango purée 45g egg yolk 45g white sugar 55g butter 4g gelatin 12ml water Guanaja Chocolate Mousse 102ml fresh milk 102ml cream 20g white sugar 42 egg yolks 260g Guanaja chocolate 350ml cream 25g gelatin 75ml water Pear Chocolate Ganache 127ml milk 25g pear purée 150g Jivara chocolate 85g Guanaja chocolate 12.5g snow powder Sable Base 350g butter 625g icing sugar 4 egg yolks 1 whole egg 500g cake flour

1. Double boil the ingredients, except water, butter and gelatin, until thick.

2. Remove the ingredients and rest until 45˚C. 3. Add butter and melted gelatin and mix well together.

4. Use the hand blander to smooth the mixture.

1. Boil milk and cream.

2. Mix well with egg yolk and white sugar.

3. After cream and milk have reached a boil, pour in egg yolk and sugar mix.

4. Melt the chocolate (double boil). Make sure water is not boiling.

The purpose is to maintain the quality of the chocolate.

5. Whip the cream till smooth and melt the gelatin.

6. Mix all three ingredients together.

1. Mix all the ingredients together with chocolate.

2. Add snow powder and melted gelatin. Mix till smooth.

1. Beat the butter and sugar; mix well.

2. Add egg and egg yolk.

3. Lastly add the flour and mix all together.

NUWARA ELIYA PEKOE Serves - 05 10g Dilmah Nuwara Eliya Pekoe Tea 1100ml spring water (at 100°C)

258

1. Warm the pot before putting tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.

Malaysia

259

Malaysia

BREADED MOZZARELLA CHEESE WITH ROMAINE SALAD AND MARMALADE DRESSING Smooth Potato

1. Boil the potatoes till soft.

500g potatoes 250ml water 250g butter Breaded Mozzarella 500g smooth potatoes 5 pcs beef bacon 1 chopped red onion Thyme 5 cloves roasted garlic Salt & pepper Mozzarella cheese cubes Breading Mix 5 pcs toasted bread for bread crumbs Chopped fresh parsley Salt & pepper Cornflour 2 whole eggs Romaine Salad and Marmalade Dressing

1. Sauté beef bacon, chopped red onion and thyme till golden brown.

2. Mash the potato with the above ingredients.

3. Mix all together to form dough and place the mozzarella cheese in the middle.

1. Mix all the ingredients and seasoning.

2. Take the dough with mozzarella cheese and coat with the crumb/ breading mix.

3. Fry till golden brown in colour.

4. Make sure the cheese is melted inside.

1. Cook all the items together till the water is reduced.

375g Romaine salad leaves 250ml water 100g white sugar 25ml vinegar 50g green apple, diced

MOROCCAN MINT GREEN TEA Serves - 05 10g Dilmah Moroccan Mint Green Tea 1100ml spring water (at 80°C)

260

1. Warm the pot before putting tea leaves in it.

2. Fill teapot with hot water and infuse tea leaves for 2 minutes. Strain into a teacup.

Malaysia

261

Malaysia

262

Malaysia

PASSION SAVARIN WITH IVORY MOUSSE AND BASIL TABASCO JELLY Savarin 250g flour 75g butter 25g sugar 7g salt 10g dry yeast 250g egg White Ivory Chocolate Mousse 115ml milk 1 vanilla bean 4g gelatine 175g ivory white chocolate 187ml fresh cream Basil Tabasco Jelly 500ml water 1 pkt basil leaves 1 tbsp Tabasco 20g gelatin Passion Fruit Syrup 1 litre water 100g white sugar 200g passion fruit purée

1. Mix all the ingredients except butter until smooth.

2. Add the butter.

3. Pipe into the mould.

4. Rest the dough for about 20 minutes.

5. Bake at 200°C for 10 minutes.

1. Boil milk and vanilla bean together.

2. When it reaches the boiling point pour in the chocolate.

3. Rest the mixture till cold.

4. Add whipped cream and melted gelatin.

1. Boil the water and add basil leaves.

2. Remove from the fire and reheat. Stand until it cools.

3. Strain the mixture, add gelatin and Tabasco.

1. Boil water, add white sugar and passion fruit purée.

2. Reheat until 65°C. 3. Add to savarin (Rum Baba).

PARADISE MOCKTAIL 6 cups Dilmah Meda Watte Tea 3 cups Dilmah Vanilla Ceylon Tea 4 fresh strawberries 3 tbsp strawberry purée 3 tbsp honey for sweetness

1. Blend all the ingredients together ad serve in a margarita glass.

263

Malaysia

BOHEMIA AVOCADO PAVE WITH VANILLA CRÈME BRÛLÉE AND NITROGEN ROSE FRENCH VANILLA ICE CREAM (TEA INFUSED) Bohemia Homemade toasted baguette bread 600ml water 1 lemon, zest 3 pcs cardamom 80g white sugar 15g Dilmah Earl Grey Tea Crème Brûlée 500ml cream 300ml fresh milk 8 egg yolks 1 whole egg 1 vanilla bean 2ml vanilla essence Avocado Pave 750g butter 750g icing sugar 24 eggs 1kg almond, ground 2 avocados, mashed Rose French Vanilla Nitrogen Ice Cream 1 litre ice cream base 15g Dilmah Rose with French Vanilla Tea 1 tab Nitrogen 1 tab dry ice

264

1. Boil all the ingredients except bread together.

2. Cool down and infuse Dilmah Earl Grey Tea into the baguette bread for 1 night.

1. Follow the general crème brûlée preparation and set in removable moulds.

1. Mix the butter and icing sugar well.

2. Add all eggs one by one and then add the ground almond.

3. Lastly add mashed avocado and mix all together.

4. Bake at 175°C for 25 minutes.

1. Infuse the ice cream base with Rose with French Vanilla Tea for 1 night.

2. Strain and mix everything together on dry ice and Nitrogen until the ice cream sets.

Malaysia

265

Malaysia

266

Malaysia

HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE (TEA INFUSED) Scallop with Peppermint Sauce 5 pcs scallop 300g water 20g Dilmah Pure Peppermint Leaves Edible Sand Moito Ice corn Miso oil Baby eel Japanese bread crumb Konbu powder Salt & pepper Silver dash

1. Boil the water and add the Dilmah Pure Peppermint Leaves.

2. Remove from fire and cover with aluminium foil.

3. Cool down the mixture and then add the scallops.

4. Soak for 1 night.

1. Boil Miso oil and Moito.

2. Fry baby eel, Japanese bread crumb and konbu powder.

3. Mix all together until crumbs form.

4. Lastly add silver dash.

267

Malaysia

Intercontinental Kuala Lumpur Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail.

268

Malaysia

A T-ASTE SENSATION HONEY YOGHURT MOUSSE WITH CHOCOLATE FEUILLETINE ON TART SHELL

paired with DILMAH UDA WATTE SINGLE REGION CEYLON BLACK TEA

SEA SALT CHOCOLATE CREAM WITH WASABI MACARON

paired with DILMAH NATURAL CEYLON GINGER TEA

SMOKED SALMON PUFF WITH SOUR CREAM AND BLACK CAVIAR

paired with ROSE MINT TEA MOCKTAIL

TEA INFUSED EARL GREY PUMPKIN DUMPLING WITH TEA BROTH LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE

269

Malaysia

HONEY YOGHURT MOUSSE WITH CHOCOLATE FEUILLETINE ON TART SHELL Honey Yoghurt Mousse 100g cream cheese 110g sugar 300g yogurt 300ml whipping cream 50g gelatin Chocolate Tart Filling 100ml whipping cream 100g dark chocolate 20g honey 20g feuilletine

1. Whip cream cheese with sugar until soft.

2. Add in yogurt.

3. Fold in whipped cream and add in gelatin.

4. Pour into mould to set.

1. Boil whipping cream and pour over dark chocolate.

2. Add in honey and feuilletine and mix well.

3. Pipe into tart casings.

DILMAH UDA WATTE TEA Serves - 01 2g Dilmah Uda Watte Tea, loose leaf 220ml spring water at 100°C

270

1. Place the tea leaves in a pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly onto the tea leaves.

3. Stir well and leave to steep for 3-5 minutes, depending on the strength of the tea you prefer.

4. Stir once more and strain into a cup.

Malaysia

271

Malaysia

272

Malaysia

SEA SALT CHOCOLATE CREAM WITH WASABI MACARON Chocolate Cream 100g cream 100g dark chocolate 1g sea salt 100g cold cream 5g gelatin Wasabi Macaroon 150g icing sugar 150g ground almond 60g egg white 150g sugar 50ml water 60g egg white 50g pastry cream 5g wasabi

1. Boil cream and add dark chocolate.

2. Whisk until it becomes a ganache and add sea salt.

3. Fold in the boiled mixture with cold cream and mix with gelatin.

4. Pour in to the mould.

1. Mix icing sugar, ground almond and egg white.

2. Bring sugar and water to boil (sugar syrup).

3. Whisk up egg white (60g) and pour in sugar syrup until it becomes a meringue.

4. Fold in the meringue with the icing mix.

5. Pipe onto tray and bake for 12 minutes at 160°C. 6. Mix cream with wasabi and sandwich the macarons together.

DILMAH NATURAL CEYLON GINGER TEA Serves - 01 2g Dilmah Natural Ceylon Ginger Tea 22oml spring water at 100°C

1. Place the tea leaves in a pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly onto the tea leaves.

3. Stir well and leave to steep for 3-5 minutes, depending on the strength preference of the tea.

4. Stir once more and strain into a cup.

273

Malaysia

LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE Lychee Rose Almond Mousse 280ml milk 60g egg yolk 80g sugar 25g corn starch 10g gelatin 400ml whipping cream Dilmah Lychee with Rose and Almond Tea Sable Dough 4 egg yolks 120g sugar 120g butter 200g flour 10g baking powder

274

1. Boil milk and add tea leaf until it gets the preferred colour and smell.

2. Strain out the tea leaves.

3. Mix sugar, egg yolk and corn starch. Add in the boiled milk mixture to this.

4. Whisk until it thickens.

5. Whip up the cream and fold in the gelatin.

1. Mix yolk, sugar, butter, flour and baking powder together.

2. Mix well.

3. Roll thin and cut in to rectangular pieces and bake for 10 minutes at 180°C.

Malaysia

275

Malaysia

276

Malaysia

SMOKED SALMON PUFF WITH SOUR CREAM AND BLACK CAVIAR Salmon Marinade Salt Pepper Brown sugar Dill Apricot Fresh salmon (portioned as per requirement)

Crispy Puff 420ml water 168g butter 42g sugar 336g flour 8 eggs 20g brown sugar 2g paprika

1. Season salmon with salt, pepper, brown sugar, dill and chopped apricot.

2. Put on a tray and smoke for 25 minutes.

1. Bring water to boil the together with butter and sugar.

2. Add in flour, a little at a time.

3. Place dough into the mixer and add eggs. Mix until it becomes smooth.

4. Pipe the batter on a tray and bake for 20 minutes at 190°C. 5. Dust with paprika and brown sugar.

ROSE MINT TEA 90ml Dilmah Rose with French Vanilla tea 10ml rose syrup 10ml lemon juice 4 sprigs mint leaves 6 sprigs basil leaves

1. Add all the ingredients into a shaker.

2. Shake well and strain over ice into a rock glass.

3. Garnish with a mint sprig.

277

Malaysia

WARM EARL GREY PUMPKIN DUMPLING 200g pumpkin 5g Dilmah Earl Grey Tea 2g salt 2g pepper 3g sugar 1 egg skin

278

1. Cut pumpkin into cubes and steam with Earl Grey Tea. 2. Season with salt and pepper and sugar.

3. Mash all the ingredients together.

4. Fill into egg skin and tie as a money bag.

5. Brew Earl Grey Tea and pour 30ml into a serving dish with the pumpkin dumpling.

Malaysia

279

UAE

united arab emirates Dubai September 18, 2014 International Centre for Culinary Arts Dubai Knowledge Village Main Gate, Dubai

M

arking this as the second year the competition was held in the UAE, the Dilmah Real High Tea challenge 2014 took place on the 18th September, 2014. It was held at the International Centre for Culinary Arts, Dubai showcasing the nation’s interpretation of tea and its myriad uses, leaving a wellburnt trail of culinary finesse along the desert sands.

Radisson Blu Hotel Dubai Deira Creek, represented by Pastry Chef Dammika Herath and Team Leader Lloyd Aleta, and ShangriLa Barr Al Jissah Resort and Spa – Oman, represented by Service Leader (Culinary) Alpesh Dias and Service Leader (F&B Service) Sunil Kumar Puzhakkaldam Kulapura were declared the Joint National Winners. Their dishes encompassed the very essence of Emirati cuisine and coupled them with a fine balance of the distinct flavours of tea.

The manner in which these culinary professionals explored the limitless world of tea in its entirety was well received by the judges who were full of praise while some of the tea and food pairings that were placed before the judges were indeed matches made in heaven.

The judges chef Uwe Micheel - Director of Kitchens at the Radisson Blu Hotel, Dubai Deira Creek, Dilhan C. Fernando - Director Dilmah tea and Bernd Uber - WACS judge and Black Hat Chef were particularly impressed by the manner in which the spirited flavours of the UAE and the scintillating flavours of tea were elegantly captured and manipulated into an ultimate marriage of senses.

280

UAE

281

UAE

Radisson Blu Hotel Dubai Deira Creek (Joint National Winner)

Nestled on the banks of Deira Creek and built in 1975, the Radisson Blu Hotel, Dubai Deira Creek is well known for its superior hospitality and convenient location, and of course, its unparalleled cuisine. Represented by Dammika Herath & Lloyd Aleta.

282

UAE

MENU CONFIT OF SALMON paired with CITRUS SENSATION

GOLDEN FRIED CHICKEN DUMPLING paired with LOST TREASURES OF CEYLON

EXOTICA paired with ARABIAN DREAM

CHOCOLATE ORANGE CAKE paired with MEDA WATTE SINGLE REGION CEYLON TEA

TEA INFUSED DILMAH MOROCCANMINT GREEN RUBBED LAMB LOIN DILMAH ROSE VANILLA FANTASY

283

UAE

284

UAE

CONFIT OF SALMON Salmon Confit 100g salmon 3 juniper berries (crushed) 150ml duck fat Rock salt, to taste 1 onion slice Crispy fried bacon Sakura leaves Salad 50g green peas 30g avocado 1 Leaf basil 1 tbsp Japanese mayonnaise 1 tsp sake-wasabi 1/2 tsp soya sauce Saffron Potato Potatoes Water A few threads of saffron

Filo Pastry

1. Marinate salmon with rock salt.

2. Flavour duck fat with onion, juniper berries and onion.

3. Poach salmon at 52°C for 6 minutes.

4. Garnish with crispy fried bacon and mix sakura leaves.

1. Make dressing with Japanese mayonnaise, sake, wasabi and soya sauce.

2. Mix with green peas, avocado (brunnoise) and basil (brunnoise).

1. Cut the potato into correct shape and boil in saffron water until done.

Lay the filo pastry and bake in the oven.

CITRUS SENSATION 90ml Dilmah The Original Earl Grey 30ml fresh grapefruit juice 15ml fresh orange juice 30ml orange marmalade

1. Mix all the ingredients in a cocktail shaker and shake.

2. Double strain into a pilsner glass.

3. Garnish with a grapefruit wheel and an orange slice.

285

UAE

GOLDEN FRIED CHICKEN DUMPLING Fried Chicken Dumpling 200g mince chicken 30g lemongrass 3 lemon leaves 50g potato boiled Salt and pepper, to taste 1 egg Panko Japanese bread crumb Salsa 25g ripe mango 1 sprig fresh coriander 25g cucumber 5g red chilli 5g mango chutney 10ml chilli sauce

1. Mix mince chicken, lemongrass and lemon leaves in a Robot-Coupe machine until it becomes a smooth paste.

2. Correct the seasoning and add boiled potato.

3. Shape in to balls and keep in a freezer to set a little bit.

4. Pass through seasoned egg wash and bread crumbs.

5. Fry till golden brown.

1. Chop mango and cucumber into small dices.

2. Chop the red chilli without seeds.

3. Finally mix all ingredients together.

4. Correct the seasoning.

LOST TREASURES OF CEYLON 30ml gin 15ml cointreau 30ml raspberry purée 60ml Dilmah Blueberry & Pomegranate Tea 30ml orange juice

286

1. Mix all the ingredients in a cocktail shaker.

2. Shake and double strain into cocktail glass.

3. Garnish with raspberry on the rim.

UAE

287

UAE

288

UAE

EXOTICA Makes 10 Banana Lime Mousse 175g banana purée 35g lime purée 1g lime set 7g gelatin 40g egg white 35g sugar 8g glucose Water 250ml whipped cream

1. Blend the banana with lime juice and lime set.

2. Add in the melted gelatin.

3. To prepare the Italian meringue cook sugar, glucose and water at 121°C and pour on to the egg white. Whip till cold.

4. Mix Italian meringue with the first mixture and add the whipped cream.

Strawberry Coulis

1. Mix all ingredients and boil.

2. Set in the mould and keep in the freezer to set.

250g strawberry purée 20g sugar 1 pod vanilla bean Passion Fruit Granita

1. Mix all the ingredients in a bowl and keep in the freezer.

100g passion purée 400ml water 50g sugar 1g vanilla stick Lime Glazing 50ml lime juice (and zest) 125ml cream 120g sugar 35ml milk 30g glucose 5g cornstarch 3g gelatin 15ml water Food colouring (green) Assemble the Cake

1. Heat cream, glucose and sugar.

2. Mix cornstarch and lime juice with the milk.

3. Cook together until it is boiling.

4. Add the gelatin and colour and cool down.

1. Take the banana and lime mouse and pipe in to one half of a round mould. Place the frozen raspberry purée.

2. Fill with the banana lime mousse and keep in the deep freezer.

3. Take out and glaze with the lime glazing. Serve in the home-made sugar bowl with passion fruit mango granita.

ARABIAN DREAM 1 tbsp Dilmah Ceylon Cinnamon Spice Tea 1 tbsp dates and honey 200ml hot water

1. Mix all ingredients in a teapot. Stir after 1 minute.

2. Let it brew and then pour into a hot goblet with Dubai Lulu dates and garnish with chocolate coated dates on the rim.

289

UAE

290

UAE

CHOCOLATE ORANGE CAKE Bitter Chocolate Sponge 160g egg yolk 80g eggs 100g sugar 80g flour 40g cocoa powder 40g melted butter 40g chocolate 70% 180g egg white 80g sugar 3g salt Orange Italian Meringue 20g sugar 100g egg white 20g orange zest 60g orange pulp 180g sugar Custard Cream 250ml milk 60g sugar 20g egg yolk 25g eggs 20g cream powder Orange Mousse 100g custard 25g Mycryo cocoa butter 15g orange zest 25g semi-candied orange 90g orange Italian meringue 240ml whipped cream Chocolate Cream 170ml milk 50g egg yolk 50g sugar 30g Mycryo butter 150g chocolate, dark 200ml whipped cream Orange Chocolate Spray 150g white chocolate 100g coco butter Orange food colouring

1. Whip egg yolk and whole eggs with sugar till fluffy.

2. Add flour and cocoa powder. Mix with the melted butter.

3. Add chocolate to the mixture. Take a baking ring put the mix in the mould.

4. Bake in a pre-heated oven at 180°C for 15 to 20 minutes.

1. Whisk together the sugar and egg white.

2. Add the orange zest.

3. Cook the orange pulp and sugar at 123°C. 4. Pour on the egg white and whisk in to a nice Italian meringue.

1. Boil the milk. Mix eggs, egg yolk, sugar and cream powder.

2. Cook the cream slowly till it becomes creamy. (83°C) 3. Take off the heat and set aside till it becomes cold.

1. Mix custard with micro cocoa butter and orange zest.

2. Add Italian meringue.

3. Add whipped cream and then semi-candied orange.

1. Bring the milk to the boil. Cook egg yolk and sugar in the milk at 83°C and sieve through.

2. Let it cool down. Melt the chocolate with Mycryo butter add to the mix.

3. Add the whipped cream.

1. Melt the chocolate with coco butter.

2. Strain and put in the chocolate spray gun.

291

UAE

Feuillantine Crunchy 80g chocolate 20g crispy thin pastry Grand Marnier Chocolate Sauce 100ml water 100g sugar 10g chocolate 20g cocoa powder 15g cream 5g Grand Marnier Assemble

1. Melt the chocolate. Add crispy pastry.

2. Put on the baking tray and keep till cool and set.

1. Boil all the ingredients except Grand Marnier.

2. Remove from the heat.

3. Add Grand Marnier and mix well.

1. Take a small cake ring.

2. Place the chocolate sponge on top.

3. Place the chocolate cream on top of the mousse layer.

4. Place the feuillantine crunchy.

5. Repeat the above steps.

6. Keep in a freezer and unmould after freeze.

7. Spray with orange chocolate spray.

MEDA WATTE Serves - 01 1 tsp Dilmah Meda Watte Tea (and one extra for the pot) 200ml freshly boiled water Pairing Notes:

292

1. Boil the spring water at 100°C 2. Place the tea in the teapot and pour the boiling water on to the tea.

3. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

Pair a 3 minute brew of Meda Watte tea with a a square of Orange Chocolate Cake. The strong, rich and full-bodied tea works well with the chocolaty richness of the cake.

UAE

293

UAE

294

UAE

DILMAH MOROCCANMINT GREEN RUBBED LAMB LOIN 1 lamb loin 5 tea bags Dilmah Moroccan Mint Green Tea 100g cauliflower 500ml milk 5g onion, chopped 50g butter 1 pumpkin 1 tbsp honey 200ml vegetable stock 1/2 tsp chopped parsley 100ml lamb jus 3 semi sun-dried tomatoes 1 sprig thyme

1. Marinate lamb loin with tea and season it. Roll it in a cling film and vacuum pack it .

2. Cook in a warm water bath for 45 minutes at 54°C. 3. Sauté onion in butter. Add milk and cauliflower. Cook till tender.

4. Blend it into a smooth purée and season it.

5. Cut pumpkin in square baton. Cook it like a fondant and glaze it with honey and butter glaze. Season it and finish with chopped parsley.

6. Chop sun-dried tomato, add lamb jus and flavour with thyme.

295

UAE

DILMAH ROSE VANILLA FANTASY Makes 10 French Vanilla Tea Foam 300g milk 200g cream 40g sosa pro espuma cold 4g Dilmah Rose with French Vanilla Tea Dilmah Rose French Vanilla Jelly 200ml water 5g Dilmah Rose with French Vanilla Tea 3g gelatin Vanilla Custard Cream 250g milk 2 egg yolks 35g sugar 25g flour 1 vanilla pod 5g Dilmah Rose with French Vanilla Tea Fresh Rambutan

1. Infuse tea with the milk and cream for one day.

2. Strain with a fine strainer.

3. Add the pro espuma cold, put in a siphoned gun and charge with 2.

4. Keep in a chiller.

1. Boil the water to 100°C. 2. Brew the tea for 3 minutes.

3. Add the gelatin, pour in to a tray and keep in the chiller.

1. Infuse the tea one day before in boiled milk with the vanilla pod.

2. Mix egg yolk, sugar and flour. Add hot milk into the sugar and egg mix slowly.

3. Cook in the cooking pan at about 83°C. Add vanilla essence.

1. Remove rabutan seeds and cut into small dices.

18 fresh rambutan Caramel Tiule 50g sugar 100g liquid glucose 150g milk chocolate

296

1. Make the caramel with sugar and glucose.

2. Add milk chocolate. Cook well and let it set.

UAE

297

UAE

Shangri La Barr Al Jissah Resort and Spa Oman (Joint National Winner)

If your idea of perfect bliss is a mélange of fine restaurants that allows you to savour the exquisite flavours of Arabian food then some of the restaurants in this gorgeous oasis of luxury situated in the Sultanate of Oman is what you are looking for. Represented by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura.

298

UAE

ARABIAN NIGHTS: THE DELICACIES OF SINBAD THE SAILOR OMANI LOBSTER SLIDER WITH BUFFALO MOZZARELLA, ARUGULA, & TOMATO-BASIL COMPOTE ON A SEAWEED FOCACCIA

paired with MUSANDAM DHOW ROSE WITH FRENCH VANILLA CHILLED TEA MOCKTAIL

OMANI COFFEE BAVAROISE ON ORANGE & PISTACHIO CAKE

paired with SUR SERENITY A GOLDEN MIX OF RAN WATTE, UDA WATTE, MEDA WATTE & YATA WATTE TEA BY DILMAH

OMANI SPICES MARINATED YELLOW FIN TUNA WITH YOGURT-TAHINA MINT SAUCE & CARAMELIZED ONION

paired with NIZWA’S MOUNTAIN SECRET A MANGO & STRAWBERRY HOT TEA COMFORTER

OMANI DATES WITH SPICY CHOCOLATE GANACHE

paired with MUSCAT MYSTIQUE FRESHLY BREWED DILMAH PRINCE OF KANDY TEA

TEA INFUSED THE ROMANCE OF ALADDIN AND JASMINE POACHED OMANI CHICKEN BREAST MARINATED WITH DILMAH GREEN TEA WITH JASMINE FLOWERS

ALI BABA’S TREASURE TROVE SMOKED ICE CREAM INFUSED WITH ROSE & FRENCH VANILLA TEA DEHYDRATED DARK CHOCOLATE MOUSSE & SAFFRON ESPUMA

299

UAE

OMANI LOBSTER SLIDER Lobster Pattie 50g fish (Hummur) 30ml cream 1 egg white 3g salt 1g pepper 120g lobster cubes 15ml lobster bisque 20g bread crumbs 10ml brandy 0.5g thyme Tomato Marmalade 100g tomato concassé 20g chopped onion 2 leaves basil 45g sugar 5ml lemon juice Dill Mayonnaise 10g dill leaves 50g mayonnaise Salt, a pinch 2ml lemon juice Seaweed Burger 250g flour 7.5g yeast 5g sugar 5g salt 3.75g bread improver 35g egg, beaten 12.5g seaweed 87g water 5g sesame seeds

300

1. Blend the cream, fish cubes, seasoning, and egg white in a RobotCoupe blender to form the fish base.

2. Fold in the lobster cubes, brandy, thyme and bread crumbs to form a burger mixture.

3. Shape into patties and grill on both sides until golden brown and finish in a preheated oven for 3 minutes.

1. Blanch the tomatoes, peel off the skin and chop into small cubes after deseeding.

2. Sweat the onions in olive oil and add the tomatoes.

3. Cook with sugar and water until a marmalade.

4. Drop in few basil leaves and finish with lemon juice.

1. Blend a few dill leaves to form a paste and mix with the mayonnaise.

2. Balance the taste with lemon juice and salt.

1. Mix in all the ingredients except the seaweed into a smooth dough and finally add the seaweed for the final mix.

2. Roll into 18g balls and let it prove for an hour. Sprinkle some sesame seeds.

3. Cook in a pre-heated oven at 210°C for 8 – 10 min until it turns the desired colour on top.

UAE

MUSANDAM DHOW 5g Dilmah Rose with French Vanilla Tea 200ml water Dehydrated Jebal Al Akhdar rose petals

1. Brew the tea to desired flavour and strength. Strain and set aside.

For the Espuma

1. Boil the cream with saffron and add the elderflower syrup.

2. Remove saffron threads, pour into a siphon and charge it with 2 cream chargers.

100ml fresh cream 20ml elderflower syrup 2g saffron Final Preparation

1. Pour 50ml of chilled tea into an espresso cup then top it with saffron elderflower espuma foam, 2. Garnish with sprinkled dehydrated Jebal Al Akhdar rose petal.

301

UAE

OMANI COFFEE BAVAROISE Orange Sponge 250g fresh orange 100g whole eggs 150g caster sugar 50g almond powder 60g Maida flour 2g baking powder Butter Cream 200g sugar 100g egg white 300g butter Pistachio Sponge 500g icing sugar 500g pistachio powder 8 eggs, whole 5 eggs, whole 420g egg whites 65g sugar 105g melted butter 135g flour Omani Coffee Bavoroise 60g egg yolks 40g caster sugar 150ml fresh cream 35.1% 100ml milk UHT 3.5% 5g gelatin 50g Omani coffee powder 400ml fresh cream 35.1%

Guayaquil 64% Dark Chocolate Sheet

1. Prick the oranges. Boil them in water for two and a half hours. After cooling, cut them and remove the seeds.

2. Put the oranges in a food processor and blend to a paste.

3. Whip the eggs with the sugar to a soft consistency.

4. Sieve flour with baking powder and add the almond powder.

5. Fold the orange paste with egg mixture, almond powder and flour.

6. Arrange a tray with baking paper. Spread the mixture on the tray and bake the sponge in the deck oven at 180°C for 12 minutes.

1. Boil the sugar to soft ball stage. Whisk the egg whites to form peaks and pour in the sugar to form an Italian meringue.

2. Keep on whisking and add softened butter. Whisk until all the butter is incorporated in to the mixture.

1. Whisk icing sugar, pistachio powder, and 8 eggs for 10 minutes. (mixture 1) 2. Gradually add the 5 eggs and whisk for another 5 minutes.

3. Whisk the egg whites and sugar separately to a meringue. (mixture 2) 4. Fold in the mixture 2 into mixture 1. Then fold in the butter and then sieve the flour.

5. Bake for 6 minutes at 230°C.

1. Beat the egg yolk and the sugar.

2. Bring the cream (150ml) and the milk to the boil, stir in the combined egg yolk / caster sugar mixture and cook at 82/84°C until it thickens. Strain through a fine sieve and chill to 40-45°C. Whip the cream (400ml) to Chantilly texture.

3. Melt the chocolate in the microwave (40°C).

4. Stabilize the first emulsion, add Grand Marnier, egg yolk mixture and melted chocolate. If necessary add a little bit of whipped cream to the chocolate.

5. Once the texture is smooth, fold the remaining whipped cream into the emulsion.

6. Prepare a cylinder tube (2cm diameter) with PVC laminating sheets.

7. Cover one side of the tube with cling-film, pipe the mousse with a piping bag into the tube, and let it set in the freezer.

1. Temper the chocolate and apply a little quantity on a PVC sheet with a spatula.

2. When it’s half set, cut in to small pieces (2cm x 8cm).

500g Guayaquil 64% Macaroon 250g egg 220g icing sugar 220g almond powder 20g egg white powder

Assembly of the Cake

302

1. Whisk the egg whites and egg white powder until stiff.

2. Mix sugar and almond powder, then sieve into the whisked mixture.

3. Fold until soft and pipe into required sizes.

4. Bake for 8 minutes at 170°C.

1. Layer the orange sponge. Pipe the butter cream.

2. Layer the pistachio sponge. Cover with a chocolate sheet.

3. Place the mousse on top and use crumbled macaroon as garnish.

UAE

SUR SERENITY 5g Dilmah Ran Watte Tea 1. Brew all the teas together with 200ml water in a tea pot.

5g Dilmah Uda Watte Tea 2. Pour the brewed tea into a long bar glass with honey, cardamom, 5g Dilmah Meda Watte Tea cinnamon and orange.

5g Dilmah Yata Watte Tea 3. Stir and strain into a glass with ice cubes in an ice bath.

400ml water 4. Stir in the alcohol and pour it into a copper mug topped with 10ml honey crushed ice.

10ml lemon juice 5. Garnish with a dehydrated orange wheel and cinnamon stick.

2 pods cardamom 1 cinnamon stick 3 dehydrated oranges 10ml Amaretto 40ml Bacardi Gold Dehydrated orange wheel and torched cinnamon stick for garnish

303

UAE

NIZWA’S MOUNTAIN SECRET 30g Dilmah Mango & Strawberry Tea (10g for smoking) 300ml water 1 sprig tarragon leaves

1. Brew the tea to desired flavour and strength.

2. Strain into a teapot with tarragon in it and set aside.

For the Syrup

1. Boil the water with honey, orange blossom syrup and tamarind.

2. Strain and set aside.

10ml orange blossom water 4 tsp honey 30g fresh tamarind 400ml water Final preparation

304

1. Pour the tamarind syrup into a brandy balloon.

2. Smoke the syrup with a smoke gun.

3. Pour in the tea up to the halfway point.

UAE

OMANI SPICES MARINATED YELLOW FIN TUNA Omani Spices 20g coriander 20g cumin 10g ground cinnamon 10g black pepper 10g chilli (dried) Caramelised Onion 50g onion 15g sugar 10ml sherry vinegar 5g butter Onion Compote 50g onion 5 mint leaves 15ml red wine vinegar Yoghurt, Tahina & Mint Sauce 15ml Tahina 50ml yoghurt 10-15 mint leaves Onion & Red Wine Vinegar Sauce 100g onion 15 mint leaves 20ml red wine vinegar Garlic Chips Garlic, thinly sliced Milk Bread Loaf 250g flour 12.5g sugar 7.5g yeast 2.5g bread improver 138g water 12.5g butter 5g salt

1. Dry roast all the ingredients in a pan and grind in a food processor to a crumbly powder.

1. Sweat the onions in butter until golden brown.

2. Add sugar and cook until the sugar starts to caramelise.

3. Add sherry vinegar and cook until the vinegar evaporates.

1. Sweat the chopped onion in olive oil.

2. Add red wine vinegar and cook the onion until soft.

3. Finish with chopped mint leaves.

1. On a slow fire whisk all these ingredients to form a smooth and runny sauce.

1. Sweat the chopped onion in olive oil.

2. Add red wine vinegar and cook the onion until soft.

3. Finish with chopped mint leaves.

4. Blend to a fine sauce and strain.

1. Boil the thinly sliced garlic in milk three times to reduce the strong taste of garlic.

2. Fry the chips at 160°C and drain the excess oil on a tissue.

1. Mix all the ingredients to form a soft dough.

2. Shape into a loaf and prove for 1 hour.

3. Cook at 210°C for 10 minutes with steam and 20 minutes at 190°C without steam.

305

UAE

306

UAE

OMANI DATES 10 Spicy Chocolate Ganache 500ml cream 3 bird’s eye chilli 600g chocolate Chocolate Feuilletine 200g chocolate 100g feuilletine 50g nougat paste

1. Boil cream with chilli and remove from the fire.

2. Add the chocolate and stir until the chocolate melts.

3. Cool down and portion into desired shapes.

1. Mix together all the ingredients and roll into sheets.

2. Cut into desired shapes.

MUSCAT MYSTIQUE 1 tsp Dilmah Prince of Kandy Tea 220ml Aqua Panna water

1. Boil water to 100°C then pour over the loose tea leaves.

2. Stir the tea once then let brew for 3 minutes.

3. Stir once more prior to serving the tea.

4. Serve in a traditional teacup.

307

UAE

THE ROMANCE OF ALADDIN AND JASMINE Chicken Roulade 4 chicken breasts 50g Dilmah Green Tea with Jasmine Flowers 20g coconut flesh 20g pomegranate seeds 200ml olive oil 10g sugar 20g ginger 1 cup of Dilmah black tea

Coconut & Ginger Sauce 50ml coconut milk 5g ginger 5 basil leaves Salt, to taste Pepper, to taste 3ml lemon juice 1 shallot

308

1. Heat up the oil to 75°C and add 3/4 of the tea leaves. Rest it for 15 minutes.

2. Strain and add remaining 1/4 of fresh tea leaves and the chicken breast.

3. Let it marinate for 48 hours.

4. Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds.

5. Prepare a black tea and add the sugar to balance the taste.

6. Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea decoction.

7. Sous vide the breast for 10 minutes in water at 85°C. 1. Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire.

2. Season and strain.

3. Add lemon juice to cut the slimy taste.

UAE

309

UAE

310

UAE

ALI BABA’S TREASURE TROVE Ice Cream 1l milk 1l cream 45g Dilmah Rose with French Vanilla Tea 140g sugar 80g Tremoline 30g stabilizer 30g cornstarch 10 egg yolks

Dehydrated Chocolate Mousse 300ml egg white 20g egg yolk 20g + 25g sugar 750g dark chocolate Saffron Espuma 300ml cream 30g sugar 2g saffron

1. Whisk the egg yolk and sugar until a sabayon.

2. Combine the milk and cream, bring it to a single boil, add the tea leaves and let it rest for 3 minutes. Give it a stir and leave it for 30 seconds more.

3. Strain the tea and squeeze out the tea leaves completely.

4. Smoke the tea with the tea leaves using a smoke gun and cover it for 10 minutes. Repeat smoking 3 times in total.

5. Now pour in the tea into the sabayon and stir in the Tremoline and the stabilizer.

6. Pasteurize the mixture in a double boiler for up to 72°C. Add cornstarch dissolved in milk.

7. Cool it down in an ice bath and then pass the mixture through an ice cream mixture.

1. Beat the egg yolks with 20g of sugar.

2. Beat the egg whites separately with 25g of sugar.

3. Fold in the melted chocolate into the sabayon and then fold the egg white.

4. Bake at 120°C for 8 hours.

1. Whisk the cream with sugar and pour into the saffron reduction.

2. Fill it in siphon and charge 3 to 4 times.

311

UAE

Shangri-La Hotel Dubai (Silver Winner) Shangri-La Hotel Dubai offers you life at its best. Located in the heart of Dubai the hotel with its stunning view also opens its door to some of the finest 5-star dining options in the city. Andreas Andersson & Saw Aung Kyaw Khaing .

312

UAE

MENU DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE WITH SAFFRON & PASSION FRUIT EMULSION, CAPER POPPERS

paired with HEALTHY PASSION CHAMOMILE WITH LEMONGRASS, FRESH LEMON JUICE & PASSION FRUIT

CARAMALISED BRIE CHEESE MILLE-FEUILLE WITH CREAMY AVACADO AND CONFIT TOMATO

paired with STATELY ROMANCE

EARL GREY INFUSED GIN WITH LYCHEE PURÉE & FRESH LEMON JUICE

WILD BLUEBERRY ELIXIR SPHERE SUGAR FREE CHOCOLATE WITH GLUTEN FREE HAZELNUT SHORTBREAD, VIOLET BUTTER CREAM

paired with THE GREAT WALL OF CHINA

UDA WATTE SINGLE REGION CEYLON TEA

ASTRAL WHEEL CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT

paired with SPICY MOROCCAN MOROCCAN MINT GREEN TEA WITH FRESH MINT LEAVES, APPLE & STAR ANISE PURÉE WITH A LEMON TWIST

TEA INFUSED FU LU SHOU EARL GREY INFUSED DATES WITH ORANGE AND CHOCOLATE

GREEN TEA SMOKED DUCK BREAST WITH SAVORY CHOUX BUN, PAPRIKA SOUR CREAM & WARM DUCK ESSENCE

313

UAE

314

UAE

DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE WITH SAFFRON AND PASSION FRUIT EMULSION, CAPER POPPERS 20g smoked salmon 15g brichoe bread 30ml mayonaise 0.1g saffron 2g capers 2g mix cress 20ml passion fruit juice 20ml olive oil Salt & pepper, to taste

1. Trim the brioche bread to the required shape.

2. Wrap the smoked salmon with bread to make cannelloni.

3. To make the sauce emulsion add the reduced passion fruit juice and mayonnaise. Check the seasoning.

4. Fry the capers in hot oil to make popper for garnish.

HEALTHY PASSION Dilmah Pure Chamomile Flowers Stalk of lemongrass Fresh lemon juice Fresh passion fruit

1. Brew the Pure Chamomile Flowers as per pack instructions.

2. Mix it with fresh lemon juice, passion fruit and lemongrass.

315

UAE

CARAMALISED BRIE CHEESE MILLE-FEUILLE, WITH CREAMY AVACADO AND CONFIT TOMATO 30g brie cheese 15g Melba toast 30ml avocado 15ml cream, whipped 15g tomato datterino 2g mix cress 20ml olive oil Salt & pepper, to taste

1. Cut and trim brie cheese as required and caramalise.

2. To make the Melba toast thinly slice a loaf of whole wheat bread.

3. Blend together the avocado and whipped cream to make the mousse.

4. Check the seasoning.

5. Cook the tomato in olive oil to make confit.

STATELY ROMANCE Dilmah The Original Earl Grey infused gin Lychee purée Fresh lemon juice

316

1. Shake Earl Grey infused gin with lychee purée and fresh lemon juice.

2. Serve in a martini glass.

UAE

317

UAE

318

UAE

WILD BLUEBERRY ELIXIR SPHERE Hazelnut Croquant 480g egg white 1800g icing sugar 1800g roasted hazelnuts 75g coffee extract

1. Put all ingredients together into a pot and warm up to 60°C. 2. Pour the mix into a Robot-Coupe and blend till it becomes a past.

3. Spread the paste on a silpat at 1.5cm thickness. Store in freezer for 4 hours and roll down to 2mm thickness.

4. Bake at 175°C for about 10-15 minutes.

Blue Berry Elixir 300g wild blueberry 40g raspberry 20g red currant 40g blackberry 40g brown sugar 30g sticky brown sugar 1 cinnamon quill 3 cardamom pods 1 clove 2 black peppers ground 30g sugar 5g pectin NH

1. Mix the berries with brown sugar and sticky brown sugar. Add the spices and keep into a chiller for 24 hours.

2. The next day, boil the berries for about 2/3minutes.

3. Remove from the stove and remove the spices.

4. Blend with bamix and add the sugar mixed with the pectin NH while blending.

5. Bring back to boil for 2/3 minutes again. Cool down and store in chiller.

Chocolate (sugar free)

1. Mold 3 cm diameter chocolate sphere with Xocoline dark 65%

Berry Mousse

1. Heat the purée and add the bloomed gelatin then mix till it’s properly melted.

2. Mix the whipping cream and Italian meringue together and add the purée at 30°C. Use directly.

200g berry elixir 1 sheet gelatin 150g whipping cream 50g italian meringue

Boudoir Biscuit

1. Refer to astral wheel

Butter Cream

1. Make an anglaise with the milk, yolk and sugar.

2. Stop cooking at 84°C and put the mix into mixing machine bowl.

3. Cool down the mix slow speed with a whisk. W 4. When it reach 35°C raise up the speed and add the soft butter gradually.

5. When the butter is well blended fold it in with the Italian meringue.

90g milk 70g yolk 90g sugar 175g Italian meringue 375g butter

Italian Meringue 125g egg white 15g sugar N1 250g sugar N2 75g mineral water

1. Bring sugar N2 and water to 119°C. 2. Start to whip the whites as soon as the syrup reach 116°C and add sugar N1 gradually.

3. At 119°C, remove from the stove and add the syrup slowly into the meringue.

4. Mix at fast speed for 1 minute and slow down to cool down.

THE GREAT WALL OF CHINA Dilmah Uda Watte Tea 220ml spring water, at 100°C

1. Brew tea as per pack instructions and serve in a teacup.

319

UAE

ASTRAL WHEEL CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT Cinnamon Sable 200g butter 200g raw brown sugar 60g sugar 10g cinnamon powder 2g salt 50g egg 15ml milk 400g flour 6g baking powder Chocolate Cremeux 250ml milk 250ml cream 100g yolk 25g eggs 90g sugar 350g Manjari chocolate 64% Ginger Jam 300g candied ginger 500g mineral water 1 stick lemongrass 3g fresh coriander 50g lychee purée Lady Finger 180g egg white 85g sugar 120g egg yolk 80g flour T45 80g potato starch

Chocolate Disc

1. Mix soft butter with white and brown sugar.

2. Add the eggs and milk followed by the flour, baking powder, cinnamon powder and salt. Store in a chiller for 12 hours. Laminate the dough at 2 with the dough sheeter.

3. Cut with 6.5cm diameter round cutter.

4. Bake at 170°C for about 15 minutes.

1. Make an Anglaise with the milk, the cream, the yolk, the eggs and sugar.

2. Cook to 84°C. Pour over the melted chocolate.

3. Bamix and pour in to a container. Keep in chiller till required.

1. Boil the water and pour over the candied ginger. Add the lemongrass and infuse overnight. The next day strain and blend with the lychee purée till it becomes a paste.

2. Chop the coriander and add it to the paste.

3. Strain the paste for 4 hours in a cloth bag before using. Keep in a chiller till needed.

1. Arrange a meringue with whites and sugar.

2. While the meringue is whipping, sift the flour and starch together.

3. When your meringue is stiff reduce the speed and slowly add the yolk into it.

4. Remove from the mix and fold the powder gently till it is blended.

5. Pipe the sponge as a macaroon of 2.5cm diameter.

6. Apply icing sugar twice than bake at 220°C for about 5-7 minutes.

1. Cut a ring using a large cutter of 6.5cm and a small cutter of 3.5cm.

2. Transfer the details of the Chinese Astral Wheel onto this.

SPICY MOROCCAN Dilmah Moroccan Mint Green Tea Star anise purée Fresh mint leaves Twist of lemon 320

1. Brew the Dilmah Moroccan Mint.

2. Serve with star anise purée and fresh mint leaves.

3. Garnish with a lemon twist.

UAE

321

UAE

322

UAE

GREEN TEA SMOKED DUCK BREAST SAVORY CHOUX BUN, PAPRIKA SOUR CREAM AND CONSOMMÉ 30g Dilmah Ceylon Green Tea smoked duck breast 15g savoury choux bun 15g sour cream 2g paprika 30ml duck consommé 2g mix cress 20ml olive oil Salt & pepper, to taste Mirepoix Dried lavender

1. To flavour the meat smoke the cured duck breast with Dilmah Ceylon Green Tea. Once smoked slice the meat and roll.

2. Mix together the paprika and sour cream, check the seasoning.

3. Arrange the rolled meat and mix cress.

4. Make the choux bun in to a sandwich.

5. Roast the duck bone and cook together with mirepoix to make the stock for consommé. Infuse the consommé with dried lavender for aroma.

323

UAE

ORIENTAL CAKE Sacher Chocolate 210g almond paste 70% 65g icing sugar 70g egg 145g yolk 65g flour T45 60g cocoa powder 190g egg white 80g sugar 60g melted butter Earl Grey Ganache 360ml cream 100ml mineral water 85g invert sugar 60ml Dilmah Earl Grey Tea 280g Chocolate Arcato 170g Chocolate Tannea milk 130g butter Orange Marmalade 900g oranges 360g sugar N1 250ml orange juice 14g pectin NH 115g sugar N2

Date Paste 500g Date Kholas pitted 250ml mineral water 50g Dilmah Earl Grey Tea 30g sugar 50ml lemon juice 3 drops Tabasco Dark Mirror glaze Chocolate garnish Date strip Gold leaves

324

1. In a mixing machine with a paddle attachment, mix the almond paste, icing sugar and add the egg/yolk mixture gradually.

2. Beat egg whites and sugar separately until soft peaks form.

3. Whip till smooth in texture and add hot butter.

4. Remove the bowl from the machine and fold the cocoa powder, directly followed by the meringue.

5. Bake at 230°C for about 5-7 minutes. Maximum quantity per tray should be 900g.

1. Make an Anglaise with the milk, the cream, the yolk, the eggs and the sugar.

2. Cook until 84°C. 3. Pour over the melted chocolate.

4. Bamix and pour into container. Keep in chiller.

1. Keep the oranges in cold water for 24 hour. Change the water every 8 hours.

2. Boil the oranges until soft in texture. Cool down and slice.

3. Cook on low heat in a pan with the orange juice and the sugar N1 until you obtain a compound.

4. Add the pectin and the sugar N2 and boil for 1 minute. Cool down, mix in a Robot-Coupe and strain. Store in a chiller.

1. Bring the water at 85°C and pour the tea, infuse for 3 minutes only (not any longer!) and strain.

2. Put the dates into a pot with the sugar, lemon juice, Tabasco and add the hot tea on top. Cook the mixture slowly for about 15 minutes, transfer to a container.

3. Leave at room temperature overnight. Strain the next day and process through a sifter to obtain a purée.

UAE

325

UAE

St. Regis Abu Dhabi (Silver Winner) The St. Regis Abu Dhabi transports guests to a world dedicated to personalized service and unsurpassed experiences. Guests can experience a splendidly balanced mix of intriguing yet sophisticated tastes and sensations in superlative restaurants and bars. Indulge in true dining experiences at the all-day dining restaurant or discover authentic Tuscan cuisine at the Villa Toscana. Represented by Tiffany Qidan Zhang & Sahil Sethi.

326

UAE

MENU RAISIN & BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE

paired with DILMAH YATA WATTE SINGLE REGION CEYLON TEA

TRUFFLE EGG SANDWICH paired with RAN WATTE & PEACH COLD MOCKTAIL

DILMAH RAN WATTE & PEACH TEA SHAKEN WITH CINNAMON, LEMON JUICE & STAR ANISE

ROSE & LAVENDER MACAROON paired with FRUITY BERRY TEA COCKTAIL DILMAH UDA WATTE & MANGO & STRAWBERRY TEA SHAKEN WITH FRESH BERRIES, HAVANA CLUB RUM & CRANBERRY JUICE

CHAI TEA TRUFFLE paired with COLD DESSERT TEA ITALIAN ALMOND & PRINCE OF KANDY TEA SERVED OVER CONDENSED MILK

327

UAE

328

UAE

RAISIN AND BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE 450g flour 110g butter 20g baking powder 170ml buttermilk 1 egg 110g sugar 5ml vanilla 100g raisins

1. Mix all the dry ingredients; rub in butter with the flour mix.

2. Add pre soaked raisins and then add egg and buttermilk and mix it to a dough consistency but do not overwork it.

3. Let it rest for a while and put it in the chiller for about 10 minutes then sprinkle some flour on a working station and using a rolling pin flatten the dough into the desired thickness.

4. Cut into desired shape and arrange them on greaseproof tray and brush with milk.

5. Bake it at 175°C for 20 minutes.

6. Serve it with preserves, lemon curd and clotted cream.

DILMAH YATA WATTE 2 tsp Dilmah Yata Watte, loose leaf tea 220ml spring water

1. Place the tea in a pot and pour 100°C water to infuse tea leaves.

2. Stir and brew for 3-5 minutes.

3. Stir once more before straining into teacup.

329

UAE

TRUFFLE EGG SANDWICH 10 quail eggs 4 eggs (large) 4 tbsp mayonnaise 1/2 cup minced onion 1 tbsp fine diced celery 4-5 drops Tabasco 1 1/2 tsp lemon juice 1 tsp truffle oil Salt, to taste White pepper, to taste

1. Boil the eggs respectively to hard boiled stage. Chop the onion and celery and keep it ready for the egg mix.

2. In a mixing bowl take mayonnaise, minced onion, celery, Tabasco, lemon juice, salt and pepper. Mix it well.

3. Once the eggs are done shock in ice and start peeling. Once peeled roughly chop them and then with the back of the fork mash them up with some seasoning keeping in mind the mix already has seasoning.

4. Mix the eggs with the mayonnaise mix and add truffle oil. Check for seasoning.

5. Lay the bread flat open and spread the egg mix evenly and close it with another slice. Trim the edges off and give it the desired shape.

RAN WATTE & PEACH COLD MOCKTAIL Dilmah Ran Watte Single Region Tea Dilmah Peach Cinnamon Lemon juice Star anise

330

1. Brew the teas.

2. Shake the teas with ice cinnamon, lemon juice and star anise.

UAE

331

UAE

332

UAE

ROSE & LAVENDER MACARON 300g almond flour 300g icing sugar 110g egg white 300g castor sugar 20g lavender 2 tbsp rose water Marzipan

1. Preheat the oven to 180°C. 2. Line two large baking trays with greaseproof paper and prepare 2 pastry bags.

3. In a food processor blend icing sugar and ground almond.

4. Beat egg whites until they begin to hold their shape.

5. Gradually add castor sugar while continuing to whisk until the mixture is stiff. Add sugar slowly at this stage.

6. Fold the dry ingredients into the whisked egg mix with a metal spoon or rubber spatula until almost combined.

7. Separate into two bowls before completely combined and add the lavender and rose in each bowl respectively.

8. Put the mixture in piping bags and pipe in the desired shape.

9. Bake them for 15-18 minutes and allow it to cool before removing from the baking sheet.

10. Fill in with a mix of marzipan and rose water.

FRUITY BERRY TEA COCKTAIL Dilmah Uda Watte Single Region Tea Dilmah Mango & Strawberry Tea Fresh strawberries Havana Club light rum Cranberry juice

1. Shake the brewed teas with ice fresh strawberries, rum and cranberry juice.

333

UAE

334

UAE

CHAI TRUFFLES 2 cups dark chocolate (47%) 1 cup cream 1 star anise 4 pods cardamom 1 tsp cinnamon 2 tbsp Dilmah Natural Ceylon Ginger Tea Cocoa powder for coating truffles

1. In a small saucepan start heating up the cream. Once it starts bubbling add your tea leaves to it and let it gently simmer on a very low heat.

2. Meanwhile in the other mixing bowl keep your chocolate measured and a spatula ready to mix in the cream.

3. Then add star anise, cardamom and cinnamon to the cream and let it steep with the tea. Once the tea leaves have softened and the desired colour and flavour has been achieved remove it.

4. Strain it directly over the chocolate and mix it gently. Do not over work the ganache.

5. Once all the chocolate has melted keep it aside to cool down and cover it.

6. Once it is set and the desired temperature is achieved start rolling them in to the shape of truffles. Keep them in the chiller to get back to correct temperature.

7. Take them out from the chiller in 15 minutes and gently roll them in cocoa powder and serve as per your liking.

COLD DESSERT TEA Dilmah Italian Almond Tea Dilmah Prince of Kandy Tea Condensed milk Almond Flakes

1. Brew the teas.

2. Place condensed milk at the bottom of the glass.

3. Mix the teas with ice and pour over the condensed milk and garnish with almond flakes.

335

Thailand

thailand Bangkok September 30, October 1, 2014 Sofitel Bangkok Sukhumvit Bangkok, Thailand

T

he vibrant nuances of the East met the somewhat rounded flavours of the West during the Dilmah Real High Tea Challenge held at the Sofitel Bangkok Sukhumvit on the 30th September 2014. The mystic oriental flavours of Thailand were paired beautifully with the layered sensuality of tea and were perfectly presented within the essentially Western concept of High Tea. Reinolf Moessl and Wilai Tangprasertsuk of Shangri-La Bangkok emerged as National Winners of the competition with their Royal Afternoon Tea presentation that harmoniously fused the traditional Thai charm, five-star opulence, and the finest tastes of tea.

Brouck Jean-Francois and Delattre Guillaume of Zazen Boutique Resort and Spa and Napawan Phourkan and Kamonwan Juntarasate of Centara Grand at Central World were awarded Gold for their impressive presentations. They were simple yet sophisticated encapsulating the rich Thai traditions and the true uniqueness of tea.

The judges this year were Jamnong nirungsan - President Thailand Chefs Association, Dilhan C. Fernando - Marketing Director of Dilmah Tea and Bernd Uber - distinguished Black Hat chef and WACS judge.

336

Thailand

337

Thailand

Shangri-La Bangkok (National Winner) A tropical retreat by the magnificent River of Kings, Shangri-La Hotel Bangkok is as relaxing and unwinding as gliding down the Chao Phraya River. This gorgeous hotel boasts the Salathip Restaurant, where you settle into a traditional Thai teak pavilion and watch graceful Thai dancers perform while enjoying cuisine prepared with fragrant spices. Represented by Reinolf Moessl & Wilai Tangprasertsuk.

338

Thailand

THE ROYAL HIGH TEA PHUKET MUD CRAB & NORI SANDWICH ON SQUID INK & POPPY SEED BREAD

paired with EXTRA SPECIAL TWIST

ROYAL PROJECT PHEASANT RILLETTE WITH FOIE GRAS TERRINE & PEACH ON TOASTED FOCACCIA

paired with MEDA WATTE SINGLE REGION CEYLON TEA

COLD BLUEBERRY QUARK CHEESECAKE paired with BLUE PARADISE

CHOCOLATE HAZELNUT SLICE paired with BANGKOK ICE

TEA INFUSED SMOKED SALMON WITH KORAJ CREAM CHEESE MILLE FEUILLE

PEPPERMINT CHOCOLATE

339

Thailand

340

Thailand

PHUKET MUD CRAB & NORI SANDWICH ON SQUID INK & POPPY SEED BREAD Filling 1 pc Phuket mud crab 20g mayonnaise 1 sheet of dried nori seaweed 1/2 lime, juiced Salt and pepper to taste Soft Roll Dough 500g bread flour 50g sugar 50g butter 5g salt 5g milk powder 1 whole egg 250ml water 20g yeast 1g squid ink powder

1. For the filling, first you will need to steam the mud crab for 8-10 minutes depending on the size.

2. Once cooked, allow to cool and then carefully pick the crab meat.

3. In a small bowl combine all the ingredients adding salt and pepper to taste.

1. Put all in the items in a mixing bowl and then knead the dough for 3 minutes on slow speed and for 8 minutes on fast. Give the dough 20 minutes to rest.

2. Divide the dough into 20g pieces and shape like a baguette. Let it proof until double in volume.

3. Brush with water and sprinkle poppy seed on top.

4. Bake at 200°C for 8 minutes.

EXTRA SPECIAL TWIST 1 tsp of Dilmah Sencha Green Extra Special Tea 4 slices of lemongrass 1/4 pc Kaffir lime leaf 1 cube of sugar (white) 220ml hot water

1. In a small pot bring the water to the boil with, lemongrass, lime leaf and sugar.

2. Once boiled pour into the teapot with the tea leaves and allow to brew for 2 minutes.

3. Strain in to a glass and serve immediately.

341

Thailand

ROYAL PROJECT PHEASANT RILLETTE WITH FOIE GRAS TERRINE & PEACH ON TOASTED FOCACCIA Pheasant Rillette 2 pheasant legs 1kg duck fat 200g carrots, peeled and diced 100g celery, peeled and diced 100g onion, peeled and diced 2 bay leaves 10g thyme 5g seeded mustard

Foie Gras Terrine For the Soak Foie gras lobe 100g sea salt 500ml milk 300ml water Marinate for the Foie Gras Lobe 20ml Port 5ml brandy 10ml honey 20ml red wine 5g salt and pepper

Brioche 250g baker’s flour 30g sugar 12g fresh yeast 2g salt 75g butter 100ml milk 40g egg yolk

Garnish 1 poached peach finely diced

342

1. In a small pot heat 30ml of the duck fat and sauté the carrots, celery and onions until golden brown.

2. Place the pheasant legs in a small stainless steel tray; add the sautéed vegetables, thyme, bay leaves and the remaining duck fat. Note that the legs should be covered in fat.

3. Cover the tray with aluminum foil and place in a preheated oven at 130°C for 3 hours. Remove from the oven and take out of the duck fat.

4. Remove the meat from the bone and shred finely.

5. Strain the duck fat through a fine sieve and allow to cool.

6. In a small mixing bowl combine the shredded leg meat and 30ml of the duck fat until it comes together adding in the seeded mustard and salt and pepper to taste.

7. Place 15g of the mixture into a round ring and allow to set.

1. In a small bowl whisk together the salt, milk and water.

2. Remove the foie gras from the refrigerator and devein placing in the bowl and allowing to soak for one hour. (We do this to remove the excess blood from the foie gras lobe.)

1. In a small pot place the Port, brandy, honey, red wine, salt and pepper and bring to the boil.

2. Once it reaches the boil remove from the heat, pour into a bowl and allow to cool.

3. Remove the foie gras from soaking liquid and pat dry with a paper towel. Place the foie gras in the marinating liquid and marinate for one hour at room temperature.

4. Place the foie gras lobe on some cling-film and roll tight so you have a nice rounded cylindrical shape. Place in the refrigerator for 24 hours before the next procedure.

5. Remove the foie gras from the refrigerator and place in the steamer and steam at 72°C for 22 minutes. Take out of the steamer and refrigerate 1. Place all the ingredients in a mixing bowl, knead for 5 minutes on a slow setting, then add the butter. Knead for 5 minutes more on the fast setting. Let the dough rest for 20 minutes. Shape the dough and place in a bread mould. Let it double in volume.

2. Prepare the oven at 210°C. 3. Insert the brioche and turn down the temperature to 175°C. Bake for 35 minutes.

Thailand

DILMAH MEDA WATTE 1 tsp Dilmah Meda Watte Tea (and one extra for the pot) 200ml freshly boiled water

1. Place the tea in the teapot and pour the boiling water on the tea.

2. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

Note: Meda Watte, is mid grown tea. Found at elevations of 2,000 – 3,000 feet, this tea-growing region is relatively cooler and wetter than the lowland plains. Meda Watte yields a strong, pungent, full-bodied tea which is elegant and velvety on the palate.

343

Thailand

COLD BLUEBERRY QUARK CHEESECAKE Quark Cheesecake 90g pasteurized egg white 90g sugar 250g quark cheese 7g gelatin 250ml whipped cream Blueberry Filling 100g blueberry purée 30g sugar 6g corn starch 40g frozen blueberries

Almond Cake 110g butter 110g icing sugar 90g whole egg 10g egg yolk 110g ground almond 60g cake sponge 40g flour Chocolate Glaze 80ml water 120g glucose 120g sugar 80ml condensed milk 8g gelatin 130g white chocolate Red food colouring, a drop Marshmallow Garnish 160ml water 150g sugar 15g gelatin

1. Bring the quark cheese to room temperature and then add the gelatin (bloomed and melted).

2. Whip the egg white and sugar until stiff, folding in the meringue and the whipped cream into the quark cheese.

3. Place into a small dome mould and move onto preparing the blueberry filling.

1. Boil the blueberry purée with the sugar.

2. Mix the corn starch with some water and add to the cooking blueberry purée.

3. Cook for one to two minutes more.

4. Add in the frozen blueberries and allow to cool down.

5. Place the filling into a piping bag and pipe in the quark cheesecake mixture while it is still soft.

1. Whip the butter with the icing sugar until it increases in volume.

2. Then slowly add the whole eggs first followed by the yolks.

3. Mix together ground almond, flour and cake sponge and fold into the butter mixture.

4. Pour into a lined baking tray and bake in a preheated oven at 180°C for 25 minutes.

1. Boil the water, glucose and sugar.

2. Then add the condensed milk and the gelatin (bloomed and melted).

3. Pour the mixture over the chopped white chocolate and food colour.

4. Wait until the glaze has cooled to 31°C and then pour over the cheesecake.

1. Boil the water with the sugar and add the bloomed gelatin.

2. Whisk in a mixer until it looks like a meringue.

3. Pipe long strips onto a silicon mat and dust with corn starch.

4. After 2 hours cut into 5cm long pieces and make knots.

BLUE PARADISE 120ml Dilmah Blueberry and Pomegranate Tea 45ml Blue Grenadine syrup 45ml lemon juice 30ml sugar syrup Ice cubes Blueberries for garnish Lemon for garnish 344

1. Pour the Blue Grenadine, lemon juice and sugar syrup into a shaker with some ice cubes and shake well.

2. Once chilled, pour into a hurricane glass with ice and pour until the glass is half full.

3. Take the chilled Blueberry and Pomegranate tea and fill the remaining half of the glass.

4. Garnish with blueberries and a slice of lemon.

Thailand

345

Thailand

346

Thailand

CHOCOLATE HAZELNUT SLICE White Mud Cake 125ml water 60g butter 45g white chocolate 125g sugar 100g flour 4g baking soda 70g egg Gianduja Chocolate Mousse 70g egg yolk 14g sugar 140g dark chocolate 50g hazelnut paste 3g gelatin 235ml whipped cream Mango Jelly 100g mango purée 10g sugar 2g gelatin

1. Place water and butter in a bowl and melt over a double boiler.

2. Remove from heat and stir in chopped chocolate until melted and then add the sugar.

3. Sieve together flour and baking soda into the chocolate mixture until well combined and to finish stir in the eggs.

4. Line the cake rings with aluminum foil and pour the cake mix in.

5. Bake in a preheated oven at 160°C for 25 minutes.

1. In a medium-size mixing bowl whisk egg yolk with the sugar.

2. Once well incorporated add the hazelnut paste and the gelatin (bloomed and melted).

3. Melt the dark chocolate over a double boiler and add to the hazelnut egg mixture.

4. Fold in the whipped cream.

5. Pour on to a flat pan and let set for at least 2 hours in the fridge.

1. Boil the mango purée with the sugar and add the gelatin (bloomed).

2. Pour on to a flat pan and let set for at least 2 hours.

BANGKOK ICE 60ml Dilmah The Original Earl Grey Tea 30ml Ballentine 30ml Rose Monin 30ml sugar syrup 5g of sugar with Grenadine syrup Ice cubes

1. Firstly dip the rim of a ballroom martini glass into the sugar.

2. Pour all the ingredients into a shaker with some ice cubes and shake well.

3. Once chilled, pour into martini glass and serve immediately.

347

Thailand

SMOKED SALMON WITH KORAJ CREAM CHEESE MILLE FEUILLE Smoked Salmon 600g Norwegian salmon fillet 30g Dilmah The First Ceylon Souchong Tea

Smoked Koraj cream Cheese 100g cream cheese (from Koraji) 20g Dilmah The First Ceylon Souchong Tea

Focaccia 200g bread flour 150ml water 2g fresh yeast 3g sea salt 25g bread flour for dusting

Mille Feuille: 10g salmon roe 4 edible flowers form the Royal Project 4 portions micro greens from the Royal Project Salt and pepper to taste

348

1. To smoke the salmon, first dry the salmon by either using an oven or an industrial smoker. (Dried at 23°C for 5 hours.)

2. Heat some coals and place on a deep tray and scatter 30g of Ceylon Souchong tea leaves over it.

3. Insert a rack into the tray for the salmon to lie on so that it is not touching the coals.

4. Put the salmon on the rack and cover with a stainless steel tray for one hour.

5. Remove tray and take out the salmon.

6. Place the salmon on a tray, wrap with cling-film and place in the freezer.

1. To cold smoke the cream cheese, heat some coals and place on a deep tray with 20g of Ceylon Souchong tea leaves on top.

2. Insert a rack into the deep tray and then place the cream cheese that is on a stainless steel tray on top so that it is not touching the coals.

3. Cover with a stainless steel tray for one hour. Remove tray and take out the cream cheese.

4. Refrigerate until needed.

1. Place all the ingredients in a mixing bowl.

2. Mix at low speed for 2 minutes and 9 minutes at high speed.

3. The dough should have a maximum temperature of 25°C. 4. Take a plastic bowl and grease it lightly with olive oil.

5. Give a bulk fermentation of 60 minutes.

6. Place the dough on a ‘bed’ of flour and get some of the air out of the dough.

7. Place the dough in a deep baking tray which is greased with olive oil.

8. Prove for 90 minutes.

9. Bake at 230°C for about 30 – 35 minutes.

1. To assemble the mille feuille take the smoked salmon out of the freezer and slice very thin. On a piece of cling-film lay the first slice of salmon.

2. Pipe a small amount of the cream cheese on the salmon spreading thinly and evenly using a spatula.

3. Repeat this process five more times with the final layer being salmon as this will be the top of your mille feuille.

4. Freeze for 24 hours. Remove from the freezer and cut into 4cm long and 2.5cm wide rectangles and place on the toasted focaccia.

5. Garnish with salmon roe, edible flower and micro greens.

Thailand

349

Thailand

350

Thailand

PEPPERMINT CHOCOLATE Airy chocolate 300g dark chocolate

Peppermint Jelly 100g water 4g sugar 1g Dilmah Pure Peppermint Leaves 1g agar-agar Sauce Anglaise 200ml milk 1/4 vanilla bean 20g sugar 4g cornstarch 20g egg yolk

Pure Peppermint Chocolate Mint Mousse 90g whole, pasteurized eggs 17g sugar 165g chocolate 350g whipped cream 4g gelatin 2g Dilmah Pure Peppermint Leaves

1. Melt and pour 300g of melted dark chocolate into a siphon and add 3 canisters of gas to it. Pipe the chocolate into aluminum cups which are placed on ice in a vacuum machine.

2. Turn the vacuum machine on and when the chocolate rises unplug the machine and wait until the chocolate sets.

1. Boil the water, then add the peppermint leaves and brew for 5 minutes.

2. Strain the liquid to remove the leaves and bring back to boil.

3. Mix the sugar with the agar-agar and add to the boiling tea.

4. Pour into a small deep tray and let cool for two hours before cutting into 0.5cm x 0.5cm cubes.

1. In a small sauce pan bring 150ml of milk to the boil with sugar and vanilla bean.

2. Combine the remaining 50ml of milk with the cornstarch and the egg yolk in a medium-size (mixing bowl) 3. Pour a small amount of the boiling milk to the cornstarch mixture whisking in with a whisk. Add the mixture to the pot of simmering milk and cook for one minute. It is important at this stage that you continue to stir the mixture, as otherwise it will catch at the bottom of the pot.

4. Pour the mixture into a clean bowl and allow to cool down.

1. In a small bowl infuse the cream with the peppermint leaves for 24 hours in the refrigerator. In a medium-size mixing bowl whisk the eggs and the sugar until it gains volume and then add the melted chocolate.

2. Whisk the gelatin (bloomed and melted) into the chocolate mixture and once incorporated fold in the whipped cream (infused with peppermint leaves).

351

Thailand

Centara Grand at Central World (Gold Winner) Centara Grand & Bangkok Convention Centre at Central World is at the very heart of Bangkok’s shopping and business district. This five-star hotel, the flagship of Centara Hotels & Resorts, is therefore ideal for those shopping, sightseeing, or on business. It also offers a plethora of lavish dining options. Represented by Napawan Phourkan & Kamonwan Juntarasate.

352

Thailand

MENU CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER paired with DILMAH YATA WATTE SINGLE REGION CEYLON TEA

CROQUE MADAME REVISITED paired with SMOKY-SPICY SOUCHONG COCKTAIL

THE ORIGINAL ICED “EARL GREY” TEA

MINT, BLUEBERRY & POMEGRANATE COMFORTER SWEETENED WITH HONEY AND RASPBERRY SYRUP

353

Thailand

354

Thailand

CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER 15g chicken breast 3g pork belly 1g truffle oil 1g black truffle paste 5g foie gras 1 sheet puff pastry 1 egg yolk 2g crème fraiche

1. Chop the chicken breast, pork belly and foie gras. Mix with truffle oil, truffle paste and crème fraiche.

2. Cut 2 rings of puff pastry of 100mm in diameter. Put the chicken/truffle/foie gras mix on one piece of puff pastry.

3. Make the soudure using the egg yolk.

4. Cover with the second sheet of puff pastry and make a nice round shape. Cook in an oven at 180˚C for 15 minutes.

DILMAH YATA WATTE 1 tsp Dilmah Yata Watte Tea (and one extra for the pot) 220ml freshly boiled water

1. Boil the spring water at 100°C. 2. Place the tea in the teapot and pour the boiling water on the tea.

3. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

355

Thailand

“CROQUE MADAME” REVISITED 20g brioche bread 5g butter 5g flour 2 quail eggs 5g Gruyere cheese Pinch of nutmeg Pinch of cinnamon 5g smoked pork belly 100ml milk

1. Slice the brioche bread to 3mm slices.

2. Make a Béchamel sauce by heating the flour and the butter together.

Add the milk and cook till you have a thick sauce. Incorporate the Gruyere cheese to the mixture.

3. Slice the pork belly really thin and cook between 2 trays in the oven at 150°C for 5 minutes.

4. Cover one slice of brioche bread with the sauce Mornay, add 1 raw quail egg yolk and cover with another slice of brioche bread.

5. Ring it at an 80mm diameter and cook on both sides in clarified butter. Cook 1 quail egg sunny side up and top the sandwich with it.

SMOKY-SPICY SOUCHONG COCKTAIL DOW’S VINTAGE PORT WINE, FIREBALL CINNAMON WHISKY AND BURNED SPICES 1oz vintage Port wine 1oz Fireball cinnamon whisky Dilmah The First Ceylon Souchong Tea, brewed for 3 minutes Cinnamon Star anise

356

1. Make globe of ice with the tea.

2. Burn spices over fire until they start smoking, then cover with a glass.

3. Mix Port wine and whiskey together and serve with the globe of tea-ice in a glass.

Thailand

357

Thailand

358

Thailand

THE ORIGINAL ICED “EARL GREY” TEA FLAVOURED WITH KAFFIR LIME AND LYCHEE Kaffir lime peel Dilmah The Original Earl Grey Tea, 3 minute brew 2oz simple syrup 0.5oz canned lychee syrup Lychees

1. Cut the Kaffir lime peel into 8-10 pieces.

2. Muddle gently to release flavour. Pour syrup, lychee syrup and add some lychees into a shaker.

3. Add some ice and shake well together.

4. After shaking, pour all ingredients into tall glasses and top with the Earl Grey Tea.

359

Thailand

MINT, BLUEBERRY & POMEGRANATE COMFORTER SWEETENED WITH HONEY AND RASPBERRY SYRUP Dilmah Blueberry and Pomegranate Tea Dilmah Green Tea with Moroccan Mint Honey Raspberry purée

360

1. Make honey-raspberry syrup by using 1 tsp each of plain honey and raspberry purée.

2. Brew the 2 kinds of tea together.

3. Pour the syrup into the glass and pour the tea over it.

Thailand

361

Thailand

Zazen Boutique Resort and Spa (Gold Winner) Zazen draws inspiration from the Japanese word meaning “to find inner peace”. The resort in Koh Samui is dedicated to guiding its guests on a journey of tranquility, pleasure and the satisfaction of reconnection to the self. Represented by Brouck Jean-Francois & Delattre Guillaume.

362

Thailand

A ZAZEN HIGH TEA RICOTTA AND HONEY ROLL WITH ALMOND & ORANGE BLOSSOM

paired with MARYMINT TEA DILMAH t-SERIES ROSEMARY WITH PEPPERMINT WITH FRESH CUCUMBER, ROSEMARY, HOMEMADE TEA SYRUP & LIME JUICE

POMME D’AMOUR FOIE GRAS paired with ZAZEN AT-TEA-TUDE DILMAH t-SERIES BLUEBERRY & POMEGRANATE, BELVEDERE VODKA, APPLE SOUR, POMEGRANATE & CRANBERRY JUICE WITH HOMEMADE TEA SYRUP

ROSE WATER AND FIG ROLL WITH WHITE CHOCOLATE COATING

paired with PASSIONA-TEA DILMAH t-SERIES VANILLA CEYLON, HOMEMADE TEA SYRUP, FRESH PASSION FRUIT, PASSION FRUIT SYRUP & A VANILLA STICK

RED SNAPPER UDON SERVED WITH LIQUORICE FLAVOURED DASHI & ATSINA

paired with DILMAH t-SERIES THE FIRST CEYLON SOUCHONG TEA INFUSED GREEN TEA WITH JASMINE FLOWERS CRACKER SERVED WITH GRAVLAX SALMON & KUMBAWA CREAM

LYCHEE WITH ROSE AND ALMOND INFUSED PINEAPPLE SERVED WITH LEMON CUSTARD & LONGKONG

363

Thailand

364

Thailand

RICOTTA AND HONEY ROLL WITH ALMOND & ORANGE BLOSSOM 1 pack filo pastry 200g ricotta cheese 60g honey 100g whole almond Olive oil

1. Preheat the oven at 180°C. Place 3 filo pastry sheets on the working table. Spread some olive oil on the sheets. Then, spread the ricotta on it. Place the almond on top of the ricotta and coat it with honey.

2. Roll it into a cigar shape. Bake for 12 minutes. Allow to rest and serve cold.

MARYMINT TEA 2.5oz Dilmah Rosemary with Peppermint 1/2oz homemade Dilmah Rosemary with Peppermint syrup 3-4 pieces fresh cucumber 3 sprigs fresh rosemary 1/4oz lime juice Crushed ice Dash Green Tea Monin syrup

1. Place the fresh rosemary and cucumber with the tea in a shaker and gently muddle.

2. Add the syrup, lime juice and crushed ice. Shake 10 – 20 seconds until frozen.

3. Serve in a glass tumbler, on ice and garnish with cucumber slices and a sprig of rosemary.

Garnish Cucumber, rosemary, cucumber skin

365

Thailand

“POMME D’AMOUR” FOIE GRAS 2 pcs Granny Smith apple 20g foie gras 200g sugar 100g glucose Red food colouring

1. Using “Parisienne” scoop, scoop out the flesh of the apples and make 8 halves of apple balls. Once you remove the flesh inside allow to rest for 1 hour on tissue paper.

2. Fill up the half apple with foie gras and combine 2 apple halves to have a full apple ball. Prepare the caramel with sugar, glucose and water. Do not go over 140°C. 3. Add the colouring and dip the ball into the caramel.

4. Allow to cool down and serve.

ZAZEN A-TEA-TUDE 2oz Dilmah Blueberry and Pomegranate Tea 1oz homemade Dilmah Blueberry and Pomegranate tea syrup 1/2oz pomegranate juice 1/2oz cranberry juice 1 1/2oz Belvedere vodka 1/2oz apple sour Garnish Apple slice

366

1. Pour all the ingredients (iced tea, apple juice, pomegranate juice, vodka, syrup and apple sour) into a shaker with crushed ice. Shake 10 – 20 seconds until frozen.

2. To serve, pour into a digestive glass, and then, put the digestive glass on the old-fashioned filled with crushed ice to keep fresh.

Thailand

367

Thailand

368

Thailand

ROSE WATER AND FIGS ROLL WITH WHITE CHOCOLATE COATING Genoise 100g flour 150g sugar 3g baking powder 5 eggs 100ml milk 75g soft butter Fig Compote 250g fresh figs 150g sugar 1dl Port wine 50g pistachios chopped 1 drop pistachio oil 2 tbsp rose water White chocolate melted

1. Preheat the oven at 200°C. 2. Mix the eggs and sugar in the KitchenAid mixer at medium speed until it gets to the ribbon stage (make a ‘ruban’).

3. Gradually, add the flour first, then the milk.

4. In the end, incorporate the soft butter and spread the mixture on a baking paper.

5. Cook in the oven for 5-7 min.

1. Combine all the ingredients and boil for 1 hour. Set aside till needed.

2. Remove the baking paper, soak the genoise with the rose water and spread some figs compote on it.

3. Roll it and keep in the fridge to set for 30 minutes.

4. Cut into desired shape, and dip in the melted white chocolate.

Garnish and serve.

PASSIONA-TEA Serves - 04 6oz Dilmah T-series Vanilla Ceylon hot tea, brewed to desired strength 1/2 oz homemade Dilmah Vanilla Ceylon Tea syrup 1/2 oz Monin Passion-fruit syrup Fresh passion fruit Garnish Vanilla pod

1. Put 5-6 passion fruit seeds in the glass and muddle with home-made tea syrup.

2. Halve the fresh passion fruit, then with the fresh fruit inside skewer through with 2 chopsticks.

3. In a separate pot, infuse the Dilmah Vanilla Ceylon Tea for 3 minutes.

4. To serve, place the fresh passion fruit half over the martini glass with the help of the chopsticks. Either end of the chopsticks will sit on the rim on the glass.

5. Then add the syrup to it.

6. Pour hot tea in to the passion fruit, similar to a fountain.

369

Thailand

370

Thailand

RED SNAPPER UDON WITH LIQUORICE FLAVORED DASHI AND ATSINA 250g red snapper, skin off, boneless 1 tbsp cornstarch 1 tsp sesame oil 5g garlic, grated 5g ginger, grated 1 tbsp cream 2x10 cm konbu seaweed 2 handful katsuobushi 1 tsp liquorice powder Red radish 1 punnet Atsina cress

1. In the Robot-Coupe, blend the fish with cornstarch, garlic, ginger, sesame oil, salt and pepper. Put the mix in a piping bag and set aside till required.

2. To make the dashi, bring 1 litre of water to the boil, add the konbu pieces and cook for 5 minutes.

3. Then add the katsuobushi and take it off the boil. Allow to infuse then strain.

4. Add liquorice powder to taste.

5. To serve, put the fish noodle in a bowl and pour hot dashi on top and use some Atsina and radish slices for garnish.

DILMAH t-SERIES THE FIRST CEYLON SOUCHONG Serves - 01 1 tsp Dilmah The First Ceylon Souchong (plus 1 additional tsp for the pot) 220ml fresh spring water

1. Boil water to 100°C and pour directly on to the tea in the teapot.

2. Stir the tea once after 1 minute, then let the tea steep as per the brewing instructions on pack.

3. Stir again after 2 minutes and 30 seconds and strain the tea at the end of the specified brewing period.

4. Brew for 4 minutes to achieve a perfect result – the tea that carries a taste between smoky and oaky flavor. Note that the longer you steep tea the stronger the brew.

5. Serve in a warmed teacup.

371

Thailand

GREEN TEA & JASMINE FLOWER CRACKER WITH GRAVLAX SALMON AND KUMBAWA CREAM Serves - 04 80g salmon (2 slices per person) 200g grissini dough 2 tbsp Dilmah Green Tea with Jasmine Flowers 500g rock salt 500g sugar Lime zest Orange zest Tangerine zest 50g crème fraiche 1 Kaffir lime

372

1. Clean the salmon fillet (skin off).

2. Combine salt, sugar and zest of lime, orange and tangerine.

3. Coat the salmon with the mix and allow marinating in the fridge for 3 hours.

4. Add the tea powder into the grissini dough. Shape the dough and bake it for 10 minutes at 190°C. Add Kaffir lime juice into the crème fraiche.

5. To serve, take 1 cracker. Place a slice of salmon gravlax on the cracker.

6. Make a quenelle of crème fraiche and place on top of the salmon.

7. Top it off with freshly grated zest of a Kaffir lime.

8. You can also add some blood orange caviar for garnish. (optional)

Thailand

373

Thailand

374

Thailand

LYCHEE WITH ROSE AND ALMOND INFUSED PINEAPPLE SERVED WITH LEMON CUSTARD & LONGKONG 1 pineapple 7 tsp Dilmah Lychee with Rose and Almond Tea 1.5l water 750g sugar

1. Prepare the tea by infusing it for 4 minutes in water.

2. Stir in the sugar.

3. Add the cleaned pineapple into the liquid and cook at 62°C for 1½ hours.

4. Leave the pineapple in the syrup to be infused with the flavour of tea.

The Custard

1. Mix the egg yolk with sugar to form a ‘ruban’.

2. Melt the butter with lemon juice and white chocolate. Add this to the ‘ruban’.

3. Mix well and keep in the fridge till required.

4. Slice the pineapple and remove the centre. Place 1 slice in a soup plate, place the custard cream in the centre and top up with fresh lonktong fruit.

150ml lemon juice 75g sugar 6 egg yolks 110g butter 60g white chocolate 100g lonktong fruit

DILMAH TEA INFUSED ESSENTIAL OIL Essential Oil (Tea Tree or Rose) 1. Mix tea with essential oil and keep in an airtight jar for at least Dilmah The Original Earl Gray or 24 hours (or several weeks for a stronger fragrance).

Dilmah Rose with French Vanilla 2. Use a strainer to remove leaves and any particles.

3. Store in a cool, dark place. Use sterilised equipment only.

SOLID PERFUME WITH DILMAH TEA INFUSION 1 tbsp Dilmah Tea Infused Essential Oil (as shown above) 1 tbsp almond oil or Vitamin E 1 tbsp beeswax 1 tsp glycerine of Borax (to preserve)

1. Double boil beeswax with almond oil.

2. Remove from fire and add the other ingredients.

3. Stir well and transfer into the final container.

4. Scatter some tea leaves on top. Let it cool down.

5. Use sterilised equipment only.

PERFUME WITH INFUSED DILMAH TEA 2ml Dilmah Tea Infused Essential Oil 18ml distilled water 16ml alcohol (70% - 95%) 4ml Polysorbate 80 (to bind oil and water) 1/2ml glycerine of Borax (to preserve)

1. Mix all the ingredients in a jar, shake well and transfer to the final container.

2. Use sterilised equipment only.

375

Thailand

Four Seasons Hotel Bangkok (Silver Winner) A luxurious abode featuring traditional Thai architecture, hand-painted silk ceilings, a grand lobby and glorious gardens, the Four Seasons Hotel Bangkok located at the heart of the city is a rare combination of convenience and opulence. Represented by Channarong Hongsatan & Charoenchai Kamwong.

376

Thailand

HIGH TEA FOR FOUR SEASONS THE SPRING: PARMESAN CROISSANT WITH GAROUPA BRANDADE paired with PLI DOK ORK PHOUN VODKA INFUSED WITH LYCHEE WITH ROSE AND ALMOND TEA WITH LYCHEE JUICE, FRESH LIME JUICE, VANILLA SYRUP & AMARETTO

THE SUMMER: BASIL, CUCUMBER AND CHEESE SANDWICH ROLLS paired with YEN-CHUM SUMMER APPLE JUICE, FRESH LIME JUICE & UNRIPE CARISSA CARANDAS FRUIT WITH MANGO & STRAWBERRY TEA SYRUP

THE AUTUMN: ALPACO CRÉMEUX LOG paired with PHAT-PLIEN THAAM ROO-DOO SPICED CHAI FROM DILMAH’S TEAMAKER’S PRIVATE RESERVE COLLECTION WITH HOME-MADE MAPLE GINGER SYRUP & CINNAMON MILK FOAM

THE WINTER: ÉCLAIR DULCEY WHIP paired with RAN WATTE SINGLE REGION CEYLON TEA

TEA INFUSED CAULIFLOWER AND EARL GREY TEA PANNA COTTA MANGO & STRAWBERRY TEA MOUSSE 377

Thailand

378

Thailand

PARMESAN CROISSANT WITH GAROUPA BRANDADE Garoupa Brandade 300g steamed Garoupa 300ml whipping cream 100g cooked potato 10 cloves fresh garlic 100ml olive oil Salt and pepper, to taste 300g Garoupa Brandade 5 mini cheese croissants 10 rocket leaves 20g salmon roe

1. Shred the steamed Garoupa and place aside.

2. Boil the potatoes until tender and strain before mashing until smooth.

3. Finely chop the garlic and add to the potato mixture.

4. In a heavy saucepan and over low heat, add the mashed potatoes, before adding the whipping cream and shredded Garoupa.

5. Add olive oil and season to taste.

1. Slice the croissant in half making sure the two pieces are still connected.

2. Place the rocket leaves inside the croissant.

3. Using a piping bag, add the Garoupa Branade on top of the rocket leaves.

4. Garnish on top with salmon roe.

PLI DOK ORK PHOUN – THE SPRING COCKTAIL 45ml Dilmah Lychee with Rose and Almond Tea infused vodka 30ml lychee juice 15ml lime juice 10ml vanilla syrup 20ml amaretto

1. Add all ingredients into a shaker.

2. Shake well.

3. Strain twice to ensure all the tea has been removed.

4. Garnish with edible flower(s).

379

Thailand

BASIL, CUCUMBER AND CHEESE SANDWICH ROLL 4 slices of white sandwich bread 200g cream cheese 5g basil leaves 1 cucumber

1. Combine cream cheese, basil and cucumber.

2. Spread evenly on the white bread slices.

3. Roll tightly and cut into desired size.

YEN-CHUM - THE SUMMER MOCKTAIL 60ml apple juice 20ml lime juice 1 unripe ‘Carissa carandas’ 20ml Dilmah Mango & Strawberry tea syrup

380

1. Muddle Carissa carandas.

2. Shake all ingredients together until well combined.

3. Pour over ice cubes.

4. Garnish with sliced strawberries.

Thailand

381

Thailand

382

Thailand

ALPACO CRÉMEUX LOG Basic Custard 350ml whipping cream 350g milk 140g egg yolk 20g sugar Alpaco Cremeux 360g Alpaco 66 % chocolate 840g basic custard

1. Mix the egg yolk and sugar and keep aside.

2. Bring the milk to a boil.

3. Add whipping cream into the mixture and bring to a boil again.

4. Temper in the egg yolk and sugar mixture. Ensure that no lumps form.

1. Reheat the basic custard to 84°C. 2. Add into the Alpaco 66% chocolate.

3. Place the mixture in a piping bag 4. Pipe into the desired shape and chill until set.

PHAT-PLIEN THAAM ROO-DOO - THE AUTUMN TEA COMFORTER 200ml Dilmah Spiced Chai Tea (brewed as per pack instructions) 50ml ginger maple syrup Cinnamon milk foam

1. Steep the Spiced Chai Tea in water just off the boil for 2-3 minutes or until desired strength is reached.

2. Pour the tea into desired glass.

3. Add ginger maple syrup.

4. Mix until well combined.

5. Top with cinnamon milk foam.

383

Thailand

ÉCLAIR DULCEY WHIP Éclair 1000g butter 1000ml milk 1000ml water 80g sugar 25g salt 400g bread flour 800g cake flour 2000g eggs

Dulcey Whip 680ml whipping cream 270g Dulcey chocolate 16g sugar 16g glucose

1. Add the milk, butter, water, sugar, and salt to a pot and bring to a boil.

2. Bring the milk mixture off the heat and mix into the cake and bread flour.

3. Mix until a loose dough forms.

4. Pour the dough into mixing machine and run at low speed for about 3 minutes.

5. Slowly add the eggs one at a time, until fully incorporated.

6. Use a piping bag to pipe the dough onto a silicone baking mat or any other non-stick alternative.

7. Place in a 180°C oven and bake for 10 minutes.

8. Rotate the pan a half turn and bake for an additional 15 minutes.

9. The éclairs are done when they are fully set and golden.

1. Add 180ml of whipping cream, glucose, and sugar to a saucepan, and bring to a boil. Then take off the heat.

2. Add the mixture into the Dulcey chocolate.

3. Allow the mixture to cool to 40°C before adding the remaining whipping cream.

4. Chill overnight or for at least 8 hours.

5. Add into a stand mixer and mix until soft peaks form.

6. Use immediately.

7. Slice the éclairs in half, lengthwise and add the desired filling inside.

8. Replace the top half and pipe the Dulcey whip on top.

DILMAH RAN WATTE 1 tsp Dilmah Ran WatteTea (and one extra for the pot) 200ml freshly boiled water

384

1. Boil the spring water to 100°C. 2. Place the tea in the teapot and pour the boiling water on the tea.

3. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

Thailand

385

Thailand

386

Thailand

CAULIFLOWER AND EARL GREY TEA PANNA COTTA 350g cauliflower 500ml milk 500ml whipping cream 100g onions 50g butter 21g gelatin 10g Dilmah Earl Grey Tea Salt

1. Sauté cauliflower with butter and onions.

2. Add whipping cream and season.

3. Blend until smooth and strain before setting aside.

4. Bring milk to a boil and remove from heat. Add Dilmah Earl Grey Tea and let steep for approximately 7 minutes.

5. Strain out loose tea leaves.

6. Add gelatin. Stir till it’s melted and fully incorporated to the tea.

7. Mix cauliflower purée and milk mixture together.

8. Pour into desired mould or serving container.

9. Chill for 8 hours or until set.

387

Thailand

MANGO AND STRAWBERRY TEA MOUSSE Basic Custard 500ml whipping cream 500ml milk 200g egg yolks 100g sugar 40g Dilmah Mango & Strawberry Tea 20g gelatin

1165g white chocolate 600g basic custard 900ml whipped cream

388

1. Mix egg yolk and sugar until it turns lighter in colour. Set aside.

2. Bring milk to a boil.

3. Remove from heat and add Mango & Strawberry Tea. Allow to steep for 8 minutes.

4. Strain out the loose tea or tea bags.

5. Add whipping cream into the mixture and bring to a boil again.

6. Add the egg yolk and sugar mixture in little by little to ensure that no lumps form.

7. Heat to 84°C before removing from heat.

8. Add gelatin when the mixture reaches 50°C. Stir and allow to fully melt.

1. Pour the basic custard mix into the white chocolate.

2. Stir to incorporate.

3. Bring the custard and chocolate mixture to 38°C before adding the whipped cream.

4. Fold to incorporate.

5. Portion and serve.

Thailand

389

Thailand

JW Marriot Khao Lak (Silver Winner) Discover the treasures of Khao Lak at one of Marriott Thailand’s flagship properties, the JW Marriott Khao Lak Resort and Spa, recipient of the 2010 Condé Nast World’s Top New Hotels award. Represented

by Warud Wacharapunyanoon & Narubet ChaoPanich.

390

Thailand

MENU FROG LEGS SOUCHONG TEA MARINADE, GARLIC PURÉE AND PARSLEY SAUCE

paired with SOUCHONG SOUR LAPHROAIG SINGLE MALT WHISKEY, CEYLON SOUCHONG TEA, FRESH LIME JUICE & SYRUP WITH A DASH OF BITTERS

GOAT MEAT BRIOCHE SLOW COOKED GOAT MEAT, CINNAMON BRIOCHE, AVOCADO PURÉE, CHANTERELLE MUSHROOM POWDER, BLACK OLIVE POWDER, GOAT CHEESE & TRUFFLE MAYONNAISE

paired with ROSEHIP DAIQUIRI ROSEHIP TEA, FRESH LIME JUICE, SYRUP & CINNAMON JELLY

MANGO COOKIE MANGO STRAWBERRY TEA JELLY AND BUTTER COOKIE

paired with MANGO SAKE MANGO STRAWBERRY TEA, MANGO AND PINEAPPLE JUICE & FRESH MANGO CUBES

CREAMY CHOCOLATE CAKE SERVED WITH YATA WATTE TEA SYRUP

paired with DILMAH YATA WATTE SINGLE REGION BLACK TEA TEA INFUSED PHUKET LOBSTER MOROCCAN MINT & GREEN TEA SOFTBALL, BLOOD ORANGE SABAYON, & ORANGE CAVIAR

CRÈME BRÛLÉE WITH COCONUT COOKIES AND DILMAH VANILLA TEA

391

Thailand

392

Thailand

FROG LEGS WITH GARLIC AND PARSLEY SAUCE (paired with Souchong Sour) Garlic Purée 1 head garlic 2 tsp milk Water Parsley Purée 1 bunch parsley Water Seasoning, to taste

Frog Legs 3 pairs frog legs 1/4 cup clarified butter 1/4 cup unsalted butter Dilmah The First Ceylon Souchong, loose leaf tea Flour

1. Place the garlic in cold water. Cover and bring to a boil. Drain.

2. Pulse the garlic in a food processor with the milk until a rough purée forms.

1. Bring a saucepan of salt water to the boil and add the parsley. Boil for 7 minutes. Drain.

2. Place parsley in ice water to cool. Drain again.

3. Purée in a blender with a bit of water till smooth.

4. Add seasoning to taste.

1. Toss the legs in flour and Souchong tea.

2. Shake off the excess coating.

3. Heat the butter in a deep saucepan over medium to high heat.

4. Add the frog legs and cook for about 3-4 minutes until well browned all over.

SOUCHONG SOUR 1oz Laproaig single-malt whiskey 3 tbs Dilmah The First Ceylon Souchong Tea 1oz fresh lime juice 1oz simple syrup Dash of Angostura bitters

1. Add 3 tablespoons of Souchong tea into 1 ounce of whisky and cold brew for 20 minutes. Strain out the tea.

2. Put the infused whiskey, fresh lime juice and syrup into a shaker.

3. Fill with ice and shake until cold.

4. Strain and pour into a studio rock glass filled with ice.

5. Add a dash or 2 of Angostura bitters.

6. Garnish with cherry and half orange moon. Serve with stirrer, cold on ice.

393

Thailand

GOAT MEAT BRIOCHE Slow Cooked Goat Meat 500g goat meat 100g onion 150g carrot 30g celery 20g tomato paste 1 tsp balsamic 1 tsp brown sugar Water Avocado Purée

1. Heat the goat meat in a casserole dish over medium heat until you smell the cooked meat.

2. Add onion, carrot and celery to the casserole and cook until the vegetables have softened. Add water till it covers the meat and cook in an oven at 120°C for 6 hours.

1. Mix the two ingredients into a purée.

25g avocado 3ml lemon juice Truffle Mayonnaise

1. Mix both ingredients together.

25g mayonnaise Black truffle paste Chanterelle Mushroom Powder

1. Dry the mushrooms in an oven on low temperature and grind to a fine powder.

50g fresh Chanterelle mushrooms Black Olive Powder

1. Dry olives in an oven at low temperature and grind to a fine powder

50g black olives Goat Cheese Spread

1. Mix both ingredients together.

50g goat cheese 10g fresh mint leaves (finely chopped) 15g fresh black truffles as garnish Cinnamon Brioche Bread 500g bread flour 50ml milk 4 eggs 15g dry yeast 10g salt 60g sugar 150g butter 50ml fresh milk 100ml Dilmah Ceylon Cinnamon Spice Tea 394

1. Mix all the ingredients to a soft moist dough.

2. Cover and leave it to prove till the dough has doubled in size.

3. Punch holes in the dough, knead very lightly for just a few minutes.

4. Cover and store in a fridge to and prove till it has doubled in size once more.

5. Preheat the oven to about 200°C. 6. Place the dough in a lined or grease baking tin and glaze with egg wash.

7. Bake till golden and cooked through.

Thailand

ROSEHIP DAIQUIRI 4oz hot water 4 tbsp Dilmah Natural Rosehip with Hibiscus, brewed as per pack instructions 1 fresh lime 1oz simple syrup 1 pc cinnamon jelly

1. Place the rosehip infusion, fresh lime juice and syrup in a shaker with ice and shake until cold.

2. Strain into a martini glass with cinnamon jelly.

3. Garnish with lemon twist. Place a spoon for the jelly.

4. Serve cold.

395

Thailand

396

Thailand

MANGO STRAWBERRY JELLY COOKIE Mango Strawberry Jelly 170 ml Dilmah Mango & Strawberry Tea 1 gelatin sheet 1.3g agar powder 40g sugar Cookie Dough 50g sugar 100g butter 150g cake flour 1 egg yolk 2g baking powder 2ml vanilla essence Fresh mango

To Assemble

1. First, prepare the tea by brewing 4g of Mango & Strawberry tea in 200ml of boiling water for 3-5 minutes. Strain and set aside for the tea to cool.

2. Use 170ml of the cooled tea and boil it with gelatin, agar powder and sugar until it reaches 100°C. 3. Pour into moulds and keep in a chiller for 1 hour or until set.

1. Preheat the oven to 175°C. 2. Line and prepare a tray for baking.

3. Add all the ingredients in a bowl and run the mixer at low speed for 1 minute.

4. Place the dough on a flat surface and gently roll it in to sticks of 3cm diameter. Rest the dough in a chiller for 1 hour.

5. Once chilled, slice the dough, place the sliced dough in the pre-prepared baking tray and bake in an oven for 10-12 minutes or until it becomes nicely browned.

1. Clean and cut fresh mango into circles of 3.5 cm diameter.

2. Layer cookies with fresh mango and then, top with Mango Strawberry jelly.

MANGO SAKE 200ml hot water 1 tsp Dilmah Mango & Strawberry Tea 1oz mango juice 1oz pineapple juice 6 pcs fresh mango cubes

1. Pour the boiled water into a clean and dry ceramic teapot containing a teaspoonful of tea per person plus 1 teaspoon for the pot. Brew for 2 minutes. Strain.

2. Mix the warm tea with mango and pineapple juice.

3. To serve, place fresh mango cubes at the bottom of sake glasses and pour the hot tea mix in.

4. Serve hot.

397

Thailand

CREAMY CHOCOLATE CAKE Chocolate Cake 120g butter 70g sugar 4 egg yolks 90g cake flour 40g cocoa powder 4g baking powder 4 egg whites 100g sugar

Yata Wattte Tea Syrup 200ml Dilmah Yata Watte Tea, hot 40g sugar 20ml dark rum Chocolate Cream

1. Preheat oven to 180°C and prepare a tray for baking.

2. Place butter and sugar in a bowl and run the mixer at low speed for 1 minute.

3. Increase speed to ‘medium’ and add egg yolks, one at a time, until mix becomes fluffy. Decrease speed to low and add the flour, baking powder and cocoa powder, and mix together for 1 minute.

4. Mix egg whites and 100g sugar in a mixer on high speed until it becomes fluffy and then, decrease to low speed.

5. Combine the dough with the egg white mixture and, run the mixer at low speed for 30 seconds.

6. Pour the dough onto the prepared baking tray and bake in the preheated oven for 25-30 minutes.

7. When baked through, remove from oven and allow to cool at room temperature.

1. Prepare Dilmah Yata Watte tea by brewing 4g of tea in 250ml of freshly boiled water (100˚C) for 3-5 minutes.

2. Mix with sugar and rum over heat to make the syrup.

1. Gently combine the two ingredients.

150g whipping cream (fluffy cream) 100g chocolate ganache Extra chocolate ganache To Assemble

1. Slice the cake into 3 layers.

2. Place the layers together with chocolate cream with the top layer being chocolate cream. Then soak the assembled cake in Yata Watte tea syrup.

3. Freeze it for 1-2 hours.

4. Cover the chilled cake with chocolate ganache, and let it rest for an additional hour before serving.

YATA WATTE BLACK TEA Serves - 01 200ml hot water 1 tsp Dilmah Yata Watte Tea

398

1. Pour the freshly boiled water into a clean and dry ceramic teapot containing the tea.

2. If you are brewing tea in a pot remember to add an extra teaspoon for the pot.

3. Brew for 3 minutes.

4. Strain and serve hot with milk, sugar and honey on the side.

Thailand

399

Thailand

PHUKET LOBSTER WITH GREEN TEA AND BLOOD ORANGE Green Tea Soft Ball 1 tsp Dilmah Moroccan Mint Green Tea 1 cup water 1 tsp sodium alginate 1 cup water 1 tsp calcium chloride

Blood Orange Sabayon 50g clarified butter 20g white wine vinegar 75g shallot 450g white wine (dry) 260g blood orange juice 48g egg yolk 62g unsalted butter, melted

400

1. In a small saucepan, add sodium alginate with green tea and water.

Whisk before turning on the heat.

2. Bring the mixture to a boil and simmer for one minute. Remove from the heat and strain. Let it cool.

3. Combine water and calcium chloride in a bowl, stirring well to dissolve.

4. Drip the alginate mixture into the calcium bath. Leave it for a little while to form the balls. Spoon it out, dip in clean water. Remove from water and set aside till needed.

1. To make the sabayon, first in a pan reduce butter, white wine vinegar and shallots to 120g.

2. Combine white wine and blood orange juice and reduce to 30g.

3. In a glass or stainless steel bowl, whisk the eggs, butter, the shallot reduction and the blood orange reduction.

4. Place the bowl over a pot of simmering water, and whisk constantly, until everything dissolves and the sauce begins to thicken.

5. The bottom of the bowl shouldn’t touch the water or the eggs may get too hot.

Thailand

401

Thailand

402

Thailand

VANILLA CRÈME BRÛLÉE WITH COCONUT COOKIES Vanilla Crème Brûlée 200ml whipping cream 100ml fresh milk 70g sugar 4ml vanilla essence 2ml dark rum 100ml Dilmah Vanilla Ceylon Tea, brewed hot 6 egg yolks

1. Preheat oven to 170°C. 2. Place all the ingredients in a bowl and mix with hand-whip until all the sugar dissolves.

3. Pour the crème brûlée mix into ramekins or custard cups. Place the cups in baking tray on a water bath.

4. Bake in the oven for 25-30 minutes or until crème brûlée has slightly set.

5. Take out of the oven and let it cool down to room temperature and then store in a chiller.

6. Sprinkle brown sugar on the surface of the crème brûlée and burn the sugar with a torch to caramelise. Pour the hot Vanilla Tea on top just before serving.

Note: To prepare the tea, brew 20g of Dilmah Vanilla Ceylon Tea in 100ml of water at 100°C for 3-5 minutes. Strain and use the infused liquid.

Coconut Cookies 50g sugar 100g butter 120g cake flour 50g dry coconut 1 egg yolk 4ml Dilmah Vanilla Ceylon Tea, brewed, cold 2g baking powder

1. Preheat the oven to 175°C and prepare a tray for baking.

2. Place all the ingredients in a bowl and mix at low speed for 1 minute.

3. Take the dough out and roll to a 2cm thickness. Slice into strips of 2 x 1 x 8cm each and rest in the chiller for 1 hour.

4. Bake in the oven for 10-12 minutes or until golden brown.

Note: To prepare the tea, brew 4g of Dilmah Vanilla Ceylon Tea in 16ml of water at 100°C for 3-5 minutes. Strain and let the tea cool down to room temperature.

VANILLA CEYLON TEA 200ml hot water 1 tsp Dilmah Vanilla Ceylon Tea and 1 tsp for the teapot

1. Pour the freshly boiled water into a clean and dry ceramic teapot containing the tea.

2. Brew for 3 minutes.

3. Serve hot with the crème brûlée.

403

Thailand

Le Meridien Suvarnabhumi (Silver Winner) An unmistakable resort, set amidst one of the best golf courses in the region, Le Méridien Hotel Suvarnabhumi is a compelling choice for meetings and city escapes. It is also the closest five star resort to Bangkok’s International Airport. Be inspired and energised by the global flavours and creative presentations of their carefully curated fare at Latest Recipe, Favola, and Latitude 13° 39’. Represented by Anupong Nualchawee & Nongnuch Abanpaew.

404

Thailand

A LOTUS INSPIRED HIGH TEA ALMOND MACARON WITH TUNA SPICY paired with DILMAH MEDA WATTE SINGLE REGION TEA

PANANG CURRY WITH ROASTED DUCK paired with TEA ROSETINI

JASMIN ROSELLE CAKE paired with THE FLOWERY BUTTERFLY

MADELINE LEMONGRASS WITH GUAVA JAM AND HONEY

paired with GENTLE ROSEMARY AND PEPPERMINT

TEA INFUSED MENG LOTUS MINCE CHICKEN WITH NATURAL CEYLON GINGER TEA WITH TAMARIND AND GOURAMI FISH. TO BE EATEN TOGETHER WITH LOTUS FLOWER.

405

Thailand

406

Thailand

ALMOND MACARON WITH TUNA SPICY Tuna Spicy 120g boiled, boneless and skinless Thai ocean tuna meat 5g fine chopped coriander root 10g chopped shallot 2.5g chopped chilli 3g sugar 10g lime juice 2g salt Macaroon Shell 375g almond powder 375g icing sugar 5g white colouring powder 120g egg white 330g sugar 90g water 140g egg white

1. Mix coriander, shallot, chili, lime, salt and sugar in a mixing bowl.

Add in the tuna and mix well.

1. Preheat oven to 150°C top heat and bottom heat.

2. Sift almond powder and icing sugar together, set aside.

3. Boil sugar with water until 117°C. At the same time beat egg white (140g) in mixing bowl, pour hot sugar into it, beat until warm.

4. Add the other egg white, mix gently and fold into the almond mix.

5. Pipe macaroon at 3 – 4 cm diameter, bake on double sheet pan for 14 minutes, place in a cold place to cool down.

6. Add Kaffir lime leaf on top of macaron and decorate with deep fried shallot and coriander leaves.

1.5g finely shredded Kaffir lime leaf Coriander leaves

DILMAH MEDA WATTE TEA Serves - 01 2g Dilmah Meda Watte Tea, loose leaf 220ml spring water at 100°C

1. Place the tea leaves in pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly on the tea leaves.

3. Stir well and leave to steep 3-5 minutes, depending on the strength of the tea you prefer.

4. Stir once more and strain into a cup.

407

Thailand

PANANG CURRY WITH ROASTED DUCK 350g duck breast 100g Panang curry paste 800ml coconut milk 60g plum sugar 50g chopped peanut 30ml fish sauce 50g lychee 5g Kaffir lime leaves 10ml red chilli oil

1. Sear duck breast, set aside.

2. Heat half of coconut cream, add curry paste stir until curry is cooked and flavour comes out.

3. Add the remainder of coconut milk, plum sugar, lychee and chopped peanuts.

4. Add seared duck into sauce.

5. Simmer at 65-75°C for 1 hour.

Coconut Microwave Sponge

1. Blend syrup with alginate and then add lychee juice and purée, set aside for 45 minutes.

2. Mix calcium chloride in water.

3. Pour lychee mix 1 spoon at a time, wait for 1 minute, take off and rinse.

220ml simple syrup 200ml lychee juice 100g lychee purée 4g sodium alginate 5g calcium chloride 500ml water

COCKTAIL TEA ROSETINI 40ml Dilmah Rose with French Vanilla, brewed to desired strength 40ml Grey Goose Dry Martini spray Vanilla bean for garnish

408

1. Shake well and garnish with vanilla bean.

Thailand

409

Thailand

410

Thailand

JASMINE ROSELLE CAKE Coconut Dacqouise 375g egg white 300g sugar 150g almond powder 150g icing powder 175g dry coconut Roselle Jelly 50g roselle 500ml water 140g sugar 8 sheets bloomed gelatin leaf Jasmine Bavarois 400ml Dilmah Green Tea with Jasmine Flowers infused milk 150g egg yolk 220g sugar 11 sheets gelatin 1000ml whipped cream Clear Glaze Topping 180ml simple syrup 1g xantana 1g alginate 2g pink colouring Assemble

1. Beat sugar with egg white until soft peaks form.

2. Sift almond icing and coconut together.

3. Fold into egg white mix, pour on a sheet pan and bake at 190°C for 14 minutes.

1. Boil roselle with water until it takes colour. Drain.

2. Add sugar, stir well, turn off the heat. Add gelatin when the temperature comes down to about 60°C.

1. Infuse milk with Dilmah Jasmine Green Tea overnight.

2. Heat milk, yolk and sugar over low heat. Stir continuously till it reaches 82°C and turn off the heat.

3. Add gelatin and allow to fully dissolve. Let it cool then fold into whipped cream.

1. Mix all ingredients together, set overnight.

2. Use when the cake is ready to be glazed.

1. Place the biscuit at the bottom of the mould, and then place 250g Jasmine bavarois.

2. Keep in a fridge.

3. When it’s properly set, add the roselle jelly as the the second layer.

Return to the fridge.

4. For the last layer, pour all the mousse into the mould, and keep in the fridge.

5. Top with the clear glaze when ready to serve.

FLOWERY BUTTERFLY 40ml butterfly pea juice 40ml Dilmah Lychee with Rose and Almond 40ml lychee juice 15ml lime juice 30ml Monin lychee

1. Put everything together, shake well and garnish with lemon slice.

411

Thailand

MADELINE LEMON GLASS WITH GUAVA JAM AND HONEY Madeline 550g eggs 275g sugar 250g cake flour 10g baking powder 8g salt 300g butter 80g grated lemongrass Guava Jam 1000g chopped guava 680g sugar 36g pectin 175g glucose 15g tartaric acid

1. Beat sugar and egg until ribbon stage.

2. Sift cake flour and baking powder together, fold into the egg and sugar mix.

3. Add melted butter and grated lemongrass and keep for one night.

4. Preheat oven to 200°C and bake the madeline for 8 minutes.

Unmould.

1. Mix pectin with sugar, add into the guava and bring to the boil. Add glucose.

2. Keep stirring until 102°C, then add tartaric acid and let it cool.

GENTLE ROSEMARY AND PEPPERMINT 30ml elderflower syrup 30ml Dilmah Rosemary with Peppermint infusion Lemon slice

412

1. Mix all together and shake well. Serve with a slice of lemon.

Thailand

413

Thailand

414

Thailand

MENG LOTUS MINCE CHICKEN WITH NATURAL CEYLON GINGER TEA WITH TAMARIND AND GOURAMI FISH. TO BE EATEN TOGETHER WITH LOTUS FLOWER.

500g minced chicken 2 tbsp Dilmah Natural Ceylon Ginger Tea, loose leaf 40g plum sugar 30g tamarind juice 40g coconut flakes 5ml fish sauce 5ml oil 5g coriander root 2.5g pepper 80g roasted and chopped peanut 100g crispy Gourami fish 2 lotuses

1. Heat oil, add coriander root and pepper.

2. Stir well until full flavour is drawn and then add the chicken.

3. Add tea leaves into the mix, stir until you extract the colour from the tea.

4. Add plum sugar, tamarind, fish sauce and coconut flakes.

5. Mix well until dry. Add roasted peanut and Gourami fish before serving.

415

Thailand

Sofitel Bangkok Sukhumvit (Silver Winner) Sofitel Bangkok Sukhumvit is a luxury 5-star hotel on Sukhumvit Road. Located in Bangkok’s business and entertainment district, it is perfect for corporate and leisure travellers. It is also the place to indulge in amazing cuisine with the hotel boasting some of the best culinary professionals in the world. Represented

by Tim Reus & Pornchai Daomasratsamee.

416

Thailand

MENU FRESH SCALLOP NORMANDIE WITH MANGO SAUCE AND FRENCH POLONAISE AVOCADO GUACAMOLE

paired with DILMAH PEACH TEA MOCKTAIL WITH FRESH PEACH JUICE, SMOKED CEYLON CINNAMON SPICE TEA FRAGRANCE & CINNAMON INFUSION

LEMON CHOUX paired with THE ORIGINAL EARL GREY TEA WITH ICE-BALL OF LEMONGRASS, KAFFIR LIME AND ORANGE ZEST

MARBLE RED WINE AND PORT FOIE GRAS TERRINE WITH BALSAMIC REDUCTION & BLUEBERRY

paired with BLUEBERRY AND POMEGRANATE TEA COCKTAIL WITH FRESH BLUEBERRY, POMEGRANATE & RASPBERRY SERVED IN A BOTTLE WITH SMOKE OF DILMAH PURE CHAMOMILE FLOWERS

VANILLA MILLE FEUILLE paired with DILMAH UDA WATTE SINGLE REGION CEYLON TEA

TEA INFUSED GREEN TEA WITH JASMINE FLOWERS MARINATED SALMON SERVED WITH POTATOES ESPUMA & BLACK CAVIAR

CHOCOLATE EARL GREY CRÈME BRÛLÉE

417

Thailand

418

Thailand

FRESH SCALLOP NORMANDIE WITH MANGO SAUCE AND FRENCH POLONAISE AVOCADO GUACAMOLE Serves - 01

1 fresh scallop 4 salmon roe 1 butterfly flower Mango Sauce (use 1 tsp) 2 ripe mangoes 2 tbsp lemon juice 1 tbsp sugar 5ml olive oil 3g salt Avocado Guacamole (use 1 tbsp) 2 avocados 2 or 3 limes Salt, to taste Wasabi, to taste

1. Peel and cut fresh mangoes. Discard the stone.

2. In a blender or a food processor purée mango with remaining ingredients until smooth.

3. Force purée through a fine sieve into a bowl.

4. Cover and chill till needed.

1. Put all ingredients in a medium bowl.

2. Mash together the avocados, lime juice, wasabi and salt.

3. Mix together and serve immediately.

419

Thailand

DILMAH PEACH TEA MOCKTAIL Serves - 01 Fresh Homemade Peach Marmalade 100ml fresh peach juice 2 fresh peaches 50g white sugar Brown Sugar Ceylon Cinnamon Spice Tea Smoke 50g brown sugar 15g Dilmah Ceylon Cinnamon Spice Tea 50ml Dilmah Peach Tea

1. Chop and peel the peaches.

2. Put all the ingredients into the pan.

3. Simmer all ingredients for 20 minutes until a paste forms. Keep stirring to keep it from burning.

4. Put in the fridge.

1. Infuse brown sugar with Ceylon Cinnamon Spice Tea. 2. Leave for at least 24 hours in a closed container.

3. Put ingredients on a heat resistant plate.

4. Burn the tea and sugar till the tea starts smoking.

Garnish Cinnamon stick with “anchan” flower Fresh peach slices

To Serve

1. Wet the top half of the cocktail glass with brown sugar water.

2. Dip the wetted half of the glass in smoked Ceylon Cinnamon Spice Tea. 3. Place 15ml of the fresh homemade peach marmalade at the bottom of glass.

4. Brew the Peach Tea to your desired strength and pour 50ml over the peach marmalade.

5. Serve with a slice of fresh peach on the rim.

6. Garnish with a cinnamon stick and “anchan” flower.

7. Serve.

Note: Make sure that you don’t drink the smoked Ceylon Cinnamon Spice Tea, it is for the fragrance only. Ensure that no smoked Ceylon Cinnamon Spice Tea drops into the glass when pouring the peach tea.

420

Thailand

421

Thailand

LEMON CHOUX Makes 150 portions Choux 300g cake flour 300g all-purpose flour 500ml fresh milk 500ml water 50g sugar 1 tsp salt 400g butter 18 eggs

1. In a mixing bowl, sift flour and set aside.

2. In a pan, add in butter, sugar, salt, and water.

3. On medium heat, melt the butter completely and bring to a boil.

4. As soon as it starts to boil, get the pan off the heat. Add flour, all at once, with a wooden spoon, stir until combined.

5. Return to the heat, and cook until it starts to form a ball. By now there should a thin coating or a layer at the bottom. So it’s better to use a regular pan, not a non-stick one for this recipe. Take the pan off heat, let cool for 5 minutes.

6. Beat the eggs for one minute and gradually add the eggs, one at a time, to the mix blending well after each addition.

7. Never pour in egg mixture as soon as the mixture is out of heat. Then the eggs will be cooked, which is the least wanted here.

8. Keep beating until the mixture becomes thick and shiny. The batter should drop off the spoon when shaken.

9. Pipe the choux onto the parchment-paper-lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.

10. Bake at 400°F (200°C) for about 20 minutes or until it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped.

Note: Never open the oven door during baking. If you do, the choux will collapse.

Lemon Cream 350g butter 150ml lemon juice 270g sugar 4 sheets gelatin 270g egg Lemon Chocolate Glaze

1. Bring the ingredients together to make a nice cream of a good consistency.

1. Prepare the glaze and pour over the éclairs before serving.

100ml milk 34g glucose 2 sheets gelatin 240g white chocolate 1 drop lemon yellow colouring Meringue 150g egg whites 250g sugar 422

1. Beat egg whites with sugar to stiff, glossy peaks for decoration.

Thailand

423

Thailand

424

Thailand

THE ORIGINAL EARL GREY TEA WITH ICE-BALL OF LEMONGRASS, KAFFIR, LEMON AND ORANGE ZEST Serves - 01 Ice-Ball With Kaffir, Lemon Zest, Orange Zest, Galangal, Lemongrass and Dilmah Original Earl Grey Tea 20g chopped lemongrass 5g Kaffir lime leaves, julienned very thin 5g orange zest 5g lemon zest 45ml Dilmah The Original Earl Grey Tea Silicone ice ball mould

1. Chop and slice all the ingredients.

2. Make Dilmah The Original Earl Grey Tea; make sure to strain out the tea after 3 minutes.

3. After removing the tea leaves, add all chopped herbs and spices into hot tea.

4. Let it cool down for 30 minutes.

5. Pour everything into a silicone ice ball mould.

6. Set in the freezer for 24 hours.

1. Cut the lemongrass stick to desired length.

2. Remove the inside of the stick to make a straw.

1 stalk of lemongrass, 20cm long 60ml chilled Dilmah Original Earl Grey Tea 15ml brown sugar water Straw of Lemongrass

Garnish Galangal leaves Large red wine glass To Serve

1. Put the ice ball in a large wine glass.

2. Pour 15ml brown sugar water on top of it.

3. Pour the chilled 60ml Dilmah Original Earl Grey Tea in to it.

4. Add the lemongrass stick.

5. Slap the leaves of galangal once, and leave on top of glass.

425

Thailand

MARBLE RED WINE AND PORT FOIE GRAS TERRINE WITH BALSAMIC REDUCTION AND BLUEBERRY Serves - 01

Foie Gras Terrine 2.5kg foie gras 500ml red wine 40g salt 7g black pepper 7g sugar 150ml balsamic vinegar

Fig Chutney 300ml red wine vinegar 200g brown sugar 1 chopped onion 1/4 cup chopped fresh ginger 1/2 tsp yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick 1 - 3/4 tsp salt 1/4 tsp ground all-spice 1/8 tsp ground cloves 500g dried fig Orange Caramelise

1. Preheat the oven to 160°C. 2. Remove the foie gras from the fridge at least 1 hour before preparing your dish.

3. Remove the veins from foie gras.

4. Put red wine and balsamic vinegar in pan, warm it until it thickens.

5. Rub the seasoning mixture over the foie gras and spread the reduction of red wine and balsamic over it.

6. Press the foie gras into a terrine mould. Cook in a bain-marie in the oven for 15 to 20 minutes at 160°C. 7. The centre of the foie gras should reach no higher than 50°C. 8. Remove from the oven and allow to cool to room temperature.

9. Skim off the fat and keep to one side. Refrigerate the terrine overnight with a weight on top to compact the foie gras.

10. Remove the weight. Re-heat the fat and pour on top of the terrine.

Allow to set in the fridge.

1. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, all spice and cloves and bring to a boil.

2. Reduce the heat and simmer until the mixture has thickened and reduced by 2/3, forming a thick syrup.

3. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid has evaporated. This will take about 30 minutes.

1. Cook orange peel in water first and then add sugar to caramelise.

10 pcs orange skin 500g sugar Balsamic Reduction 1 cup balsamic vinegar 1 tbsp sugar 1 cinnamon stick 1 bay leaf 1 tsp minced fresh rosemary

426

1. In a medium-sized saucepan that is non-reactive, add the balsamic vinegar and any flavouring agents.

2. Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce.

3. When it coats a spoon, it will be thick enough.

Thailand

427

Thailand

428

Thailand

DILMAH BLUEBERRY AND POMEGRANATE TEA COCKTAIL WITH FRESH BLUEBERRY, POMEGRANATE AND RASPBERRY SERVED IN A BOTTLE WITH SMOKE OF DILMAH PURE CHAMOMILE FLOWERS Serves - 01

Dilmah Blueberry and Pomegranate Tea Infused Vodka 200ml vodka 6g Dilmah Blueberry and Pomegranate Tea

1. Take 200ml high quality vodka.

2. Add 6g of Dilmah Blueberry and Pomegranate Tea. 3. Shake firmly and leave for 12 minutes.

4. Triple strain into a small jug.

45ml Dilmah Blueberry and Pomegranate Tea Infused vodka 20g blueberry 20g pomegranate 20g raspberry 15ml brown sugar water Ice cube

1. Put blueberry, pomegranate and raspberry in a Boston shaker.

2. Muddle till a pulp forms.

3. Add 45ml Dilmah Blueberry and Pomegranate Tea infused vodka.

4. Add 15ml of brown sugar water.

5. Add ice cubes on top.

6. Shake firmly.

7. Double strain into a small milk bottle.

To Serve

1. Place dry ice into a glass bowl.

2. Place the milk bottle in a glass bowl on top of dry ice.

3. Add Dilmah Pure Chamomile Flowers into the glass bowl until smoke appears.

4. Drop a straw into the drink and serve.

30ml hot Dilmah Pure Chamomile Flowers, brewed as per pack instructions to desired strength 1 small milk bottle, cleaned and sterilised 1 glass bowl 100g dry ice 1 straw Note:

Once the Dilmah Pure Chamomile Flowers come into contact with the dry ice, smoke will appear.

You cannot drink this part of the cocktail. It’s purely to waft the fragrance of chamomile flowers and thereby enhance the overall experience of this tea infused cocktail.

429

Thailand

VANILLA MILLE FEUILLE Serves - 10

Vanilla Cream 200ml fresh milk 40g sugar 1g salt 2 egg yolk 10g custard powder 10g cornflour 1 vanilla bean 50g whipping cream

Caramelised Puff Pastry 500g puff pastry Icing sugar

1. In a large heavy-bottomed saucepan, boil the milk, vanilla pod and vanilla seeds together. In a separate bowl, mix the yolks, sugar, custard powder and cornflour together.

2. Add 1/3 of the boiling milk mix into the yolk bowl and whisk together.

3. Remove the vanilla pod from the milk pan.

4. Re-boil the remaining milk and pour the yolk mix into it. Whisk quickly and constantly until it re-boils.

5. Remove from the heat and whisk in the butter.

6. Place the cream into a container and cover with cling-film. Make sure the film touches the surface to prevent a skin forming.

7. Using a whisk, beat the cream until smooth then gently fold in the whipped cream.

1. Roll the pastry to 1.5 mm thickness and poke all over with a fork.

2. Place the pastry on a baking tray lined with silicone paper, then gently place another piece of silicone paper on top and cover with a flat tray.

3. With the paper and tray still on top, bake the pastry in the oven at 190°C/ 170°C fan/gas 5 according to the packet instructions. When cooked, remove from the oven then turn the heat up to 240°C/ 220°C fan/ gas 9.

4. Remove the extra tray and silicone paper, identify the smoothest side of the pastry and dust that side liberally with icing sugar.

Place back in the very hot oven and allow the icing sugar to caramelise for a few minutes until golden.

5. Once removed from the oven, allow the cooked pastry to cool a little before cutting it into three equal-sized strips.

6. When completely cold, pipe half of the cream on top of one pastry layer. Place the second layer of puff pastry on top, then pipe over the remaining cream and top with the final layer of pastry. Press down firmly.

7. Using a palette knife, spread the sides of the mille-feuille with the cream that has oozed out during the previous steps. Cover the sides with crushed crepe dentelle biscuits and press in to create a flat finish.

8. Freeze the mille-feuille until partially frozen, then transfer to the fridge until needed. Dust lightly with icing sugar to serve.

DILMAH UDA WATTE TEA Serves - 01 2g Dilmah Uda Watte Tea, loose leaf 220ml spring water at 100°C

430

1. Place the tea leaves in pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly on the tea leaves.

3. Stir well and leave to steep 3-5 minutes, depending on the strength of the tea you prefer.

4. Stir once more and strain into a cup.

Thailand

431

Thailand

432

Thailand

GREEN TEA WITH JASMINE FLOWERS MARINATED SALMON, POTATOES ESPUMA AND BLACK CAVIAR Serves - 01 Jasmine Tea Cured Salmon (use 40g) 450g salmon fillet, de-boned with skin on 1 cup Dilmah Green Tea with Jasmine Flowers, loose leaf tea 1/2 cup Turbinado sugar 1/2 cup kosher salt or flaky sea salt

Potatoes Espuma (use 40g) 2kg potatoes 1l whipping cream 1l fresh milk 200g butter 1 tbsp salt Ground nutmeg, a pinch

3g black caviar 15g baby salad Olive oil, a little drop

1. Mix the tea, salt and sugar in a small bowl. Line a large, non-reactive casserole dish or baking pan with plastic wrap.

2. Pat the salmon fillet dry and lay it skin-side down in the pan.

3. Sprinkle the tea-salt-sugar cure mix over the salmon and coat evenly.

4. Fold the edges of the plastic wrap over the salmon to wrap tightly.

5. Use something heavy to weigh the salmon down. Refrigerate for 3 days. You must allow up to three days for curing.

6. Remove the salmon from the refrigerator and use cold water to rinse off the cure mixture. Pat the salmon dry with paper towels, then place skin side-down on a cutting board. With a sharp knife, slice the salmon diagonally off the skin.

7. The sliced salmon will keep for about a week in a refrigerator.

8. Layer the slices on sheets of wax paper and store wrapped in plastic.

1. Boil the potatoes until soft, then peel and press through a potato ricer.

2. Mix with butter, cream, milk, salt, pepper and ground nutmeg, stirring constantly.

433

Thailand

CHOCOLATE EARL GREY CRÈME BRÛLÉE Serves - 15

450ml whipping cream 450ml fresh milk 200g sugar 12 egg yolks 50g Dilmah The Original Earl Grey 200g dark chocolate Coconut Tuile 250g sugar 250g glucose 250g butter 150g bread flour 100g dried coconut

434

1. Preheat oven to 150°C. 2. Mix egg yolks, sugar and white chocolate in a mixing bowl.

3. Boil Earl Grey Tea with cream and milk, strain out the tea leaves and add mixed egg and chocolate. Mix all together.

4. Pour into moulds and bake in preheated oven for 45 minutes.

1. Mix all ingredients in mixing bowl except glucose.

2. Then add the glucose and mix together.

3. Spread it on silicone and bake in an oven at 170°C until brown.

Thailand

435

Thailand

Swissôtel Resort Phuket (Silver Winner) The beautiful, idyllic and family-friendly island retreat Swissôtel Resort Phuket is a stone’s throw off Kamala Beach. Delight in fabulous food from around the world at Swissôtel Resort Phuket’s restaurant and bar, with a wide range of local and international dishes and drinks. Represented by Krairat Jeeranon & Noppadon Chainart.

436

Thailand

PASSION : LOCAL : FUTURE PHUKET PINEAPPLE SCONE WITH CARAMELIZED PHUKET PINEAPPLE, BUTTER & SUGAR

paired with GINGER AND VANILLA

TAO HOO THOD DEEP FRIED TOFU, BEAN SPROUTS, PLUM AND GINGER SAUCE

paired with KRAIRAT

“RA” CRISPY SNAP ROLL RICE FLOUR, SUGAR, EGG, MILK WITH VANILLA CEYLON TEA CREAM

paired with SMOKED GOLD CEYLON SOUCHONG

MOO HONG PUFF SIGNATURE SMOKED PORK TENDERLOIN, BLACK SOYA SAUCE, PUFF PASTRY

paired with YATA WATTE SINGLE REGION CEYLON TEA

TEA INFUSED

FRUIT & SEA PHUKET LOBSTERS, NAM DOK MAI MANGO, MANGO & STRAWBERRY TEA SAUCE

KA NOM CHAN COCONUT MILK, RICE FLOUR, SUGAR, GREEN TEA WITH JASMINE FLOWERS, SENCHA GREEN TEA

437

Thailand

438

Thailand

PHUKET PINEAPPLE SCONE 200g cake flour 70g butter 80g icing sugar 7g baking soda 2 eggs 50g Phuket pineapple

1. Preheat oven to 180°C. 2. Mix all the ingredients very gently to form a ball and then roll out to approximately 40mm thickness.

3. Cut out the dough using a 50mm round cutter, place on a nonstick baking tray, egg wash and bake for 15 minutes.

GINGER AND VANILLA 375ml hot water, 100°C 2 tsp Dilmah Natural Ceylon Ginger Tea 30ml home-made vanilla syrup Sun-dried ginger, for garnish

1. Brew the tea as per instructions on pack.

2. The brewing time will depend on the strength of the tea you prefer.

3. Strain the tea into a cup.

4. Serve with home-made vanilla syrup.

Homemade Vanilla Syrup

1. Mix vanilla seeds with hot water.

2. Add sugar and boil.

3. Simmer till it becomes syrup-like.

500ml hot water 2 tsp vanilla seeds 500g sugar

439

Thailand

TAO HOO THOD 100g white tofu 100g bean sprout 100g wheat flour 5g salt 1 egg

1. Preheat a deep pan with some vegetable oil to 180°C. 2. Mix flour, salt and egg to a thick cream.

3. Place bean sprout between tofu, coat it with the floury cream and deep fried till cooked.

KRAIRAT 125ml Dilmah Rosemary with Peppermint 15ml Moroccan Mint Syrup 15ml red Grenadine 2 tsp fresh pomegranate Fresh mint

1. Add all the ingredients into a mixing glass.

2. Add ice cubes and shake.

3. Fine-strain into a high ball glass 4. Garnish with a mint leaf.

Moroccan Mint Syrup

1. Mix the sugar with the brewed tea and bring to a boil.

2. Simmer and allow to reduce until the liquid becomes syrupy in consistency.

500ml Dilmah Moroccan Mint Green Tea, freshly brewed 250g sugar

440

Thailand

441

Thailand

442

Thailand

“RA” CRISPY SNAP ROLL Snap Roll 100g all-purpose flour 100g honey 5g salt 3 eggs Vanilla Ceylon Cream 1000ml fresh milk 250g sugar 4 egg yolk 2 egg whites 100g cornflour 30g Dilmah Vanilla Ceylon Tea

1. Preheat non-stick pan to 180°C. 2. Very gently, mix all the ingredients together.

3. Place the flour mix in the pan till golden in colour.

4. Set aside to cool down.

1. Boil milk with Vanilla Ceylon Tea to 80°C. 2. Strain out the tea leaves.

3. Mix egg yolk, whole egg, cornflour together and pour milk.

Stir till creamy.

SMOKED GOLD CEYLON SOUCHONG 60ml Dilmah The First Ceylon Souchong Tea, cold 30ml Johnny Walker Gold Label 15ml Dilmah Ceylon Souchong infused Grand Marnier 15ml syrup 30ml egg white

1. Infuse Grand Marnier with Dilmah First Ceylon Souchong Tea for 12 hrs.

2. To make the cocktail, add all the ingredients in a mixing glass.

3. Dry shake.

4. Add ice cubes and shake again.

5. Fine-strain into a cocktail glass.

6. Garnish with gold paper.

443

Thailand

MOO HONG PUFF Puff Pastry 650g bread flour 60g butter 10g salt 260ml water

Moo Hong 200g pork tenderloin 30g sugar 10g black soy sauce 1 cinnamon stick 2 star anises

1. Mix 650g bread flour into a workable dough.

2. Mix the remaining ingredients to a second workable dough.

3. Incorporate the first dough into the second and give one book fold.

Rest in fridge for 20 minutes.

4. Repeat another book fold and two single folds, resting between each turn.

5. Roll out to a 5mm thickness, dock and rest for 20 minutes.

6. Cut into 6cm circles and bake at 210°C until golden.

1. Heat the pan till hot, put cinnamon stick and star anise in pan till the flavours are extracted.

2. Place the pork tenderloin in the pan and stir occasionally until the meat it thoroughly cooked.

3. Add sugar and black soy sauce to taste and take off heat.

DILMAH YATA WATTE Serves - 05 10g Dilmah Yata Watte Tea, and 2g extra for the teapot 1100ml spring water (at 100°C)

444

1. Warm the pot before putting tea leaves in it.

2. Pour the boiled water directly onto the tea.

3. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.

Thailand

445

Thailand

446

Thailand

FRUIT & SEA Phuket Lobster 500g Phuket lobster 20g Nam do mai mango 5g dill Mango & Strawberry Tea Sauce 300g Nam dok mai mango 5g sugar 3g salt 5ml olive oil 20g Dilmah Mango & Strawberry Tea

1. Poach Phuket lobster till cooked and cut in to 1cm cubes.

2. Peel mango and cut in to 0.5cm cubes.

3. To serve, garnish with dill.

1. Heat olive oil in a pan.

2. Add all the ingredients to the pan and stir till it becomes a smooth paste.

3. Strain through to extract the sauce.

447

Thailand

KA NOM CHAN 80g rice flour 320g cornflour 60g Taw yai mom flour 600g sugar 1300ml coconut milk 15g Dilmah Green Tea with Jasmine Flowers 15g Dilmah Sencha Green Tea

448

1. Mix all ingredients till smooth and sieve through the sauce.

2. Heat the steamer and place a 60cm × 60cm tray inside.

3. Pour in 50ml of the mixture and cover for 3 minutes.

4. Repeat till the mixture is over.

Thailand

449

Thailand

Westin Grande Sukhumvit (Silver Winner) Renew and recharge at one of Bangkok’s finest five star hotel addresses for business or pleasure – the Westin Grande Sukhumvit Hotel Bangkok. Savour the epicurean offerings where award-winning venues serve delectable, well-balanced cuisines in inspiring settings. Represented by Cherdphong Sonkanok & Ekapoj Yamlamai.

450

Thailand

MENU SMOKED SCOTTISH SALMON ROLLED WITH CREAM CHEESE & AROMATIC THAI HERBS

paired with DILMAH NATURAL CEYLON GINGER TEA

TIAN OF PRAWNS, WITH AVOCADO, GREEK YOGHURT, CHERRY TRUSS TOMATOES & SHRIMP ROE

paired with VIRGIN ROSEMARY & PEPPERMINT MOJITO

FRUIT RUBIK’S CUBE WITH VANILLA FLAVOURED CHANTILLY CREAM

paired with DILMAH VANILLA CEYLON TEA

CARAMELIZED MACADAMIA NUT TART AND MASCARPONE CHEESE paired with EARL GREY CINNAMON MARTINI

TEA INFUSED SUMMER ROLL OF KING CRAB

WHITE CHOCOLATE UDON NOODLE WITH MANGO TEA CONSOMMÉ

451

Thailand

452

Thailand

SMOKED SCOTTISH SALMON ROLLED WITH CREAM CHEESE AND AROMATIC THAI HERBS 100g smoked Scottish salmon 8 pcs thin egg crêpe 50g cream cheese 5g sweet basil 5g dill 60g cocktail sauce 2 cherry truss tomato wedges Salt & pepper

1. Chop sweet basil and mix with cream cheese until creamy. Add salt and pepper.

2. Spread on crêpe and place smoked salmon evenly.

3. Roll the crêpe tight with the salmon inside.

4. Cut at an angle (4cm long portions) so you can make them stand up.

5. Decorate with a drop of cocktail sauce, a tomato wedge and dill.

DILMAH NATURAL CEYLON GINGER TEA Serves - 01 2g Dilmah Natural Ceylon Ginger Tea, loose leaf 220ml spring water at 100°C

1. Place the tea leaves in pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly on the tea leaves.

3. Stir well and leave to steep 3-5 minutes, depending on the strength of the tea you prefer.

4. Stir once more and strain into a cup.

453

Thailand

TIAN OF PRAWNS, AVOCADO & GREEK YOGHURT CAPERS, CHERRY TRUSS TOMATOES WITH SHRIMP ROES 10 prawns, cooked and peeled 50g avocado diced 10ml olive oil 10ml lemon juice Greek yoghurt Coriander leaves 10g shrimp roe Pinch salt and pepper

1. Cut avocado into small cubes, mix with Greek yogurt, lemon juice and salt and pepper.

2. Marinate prawn with olive oil, salt and pepper.

3. Press avocado into the round ring and then prawns.

4. Decorate with shrimp roe and coriander.

VIRGIN ROSEMARY & PEPPERMINT MOJITO Serves - 01 90ml Dilmah Rosemary with Peppermint Leaves (cold infusion) 12-15 leaves fresh mint 4 wedges fresh lime 2 tsp white sugar

454

1. Muddle mint leaves, lime wedges and white sugar in a glass tumbler with a muddler.

2. Add ice cubes and the cold infusion.

3. Garnish with fresh mint leaves.

Thailand

455

Thailand

456

Thailand

FRUIT RUBIK’S CUBE WITH VANILA FLAVOURED CHANTILY CREAM 100g dragon fruit, peeled 2 pc kiwi fruit, peeled 100g papaya, peeled 100g mango, peeled 100g strawberry, hulled 100g vanilla flavoured Chantilly cream 0.5 leaf gelatin Dilmah Mango & Strawberry Tea, brewed as per pack instructions

1. Dice all fruits into perfect even squares of 0.5mm x 0.5mm.

2. Assemble like a Rubik’s cube.

3. Heat the Mango & Strawberry Tea, add gelatin and when at room temperature pour gently over Rubik’s cube.

4. Whisk vanilla with whipped cream, form small quenelles and add on top.

DILMAH VANILLA CEYLON TEA Serves - 01 2g Dilmah Vanilla Ceylon Tea, loose leaf 220ml spring water at 100°C

1. Place the tea leaves in pot with an extra 2g of tea for the pot.

2. Pour the freshly boiled water directly on the tea leaves.

3. Stir well and leave to steep 3-5 minutes, depending on the strength of the tea you prefer.

4. Stir once more and strain into a cup.

457

Thailand

CARAMELIZED MACADAMIA NUT TART AND MASCARPONE CHEESE 100g macadamia nuts 30g ground almond 100g sugar Pinch of salt 20g butter 5 tart shells

1. Caramelise sugar.

2. Add butter and a pinch of salt.

3. Add macadamia nuts first, stir, and then add almond powder.

4. Fill the tart shells with the mix.

5. Bake in an oven for 10 to 15 minutes at 180°C.

EARL GREY CINNAMON MARTINI Serves - 01 60ml Dilmah The Original Earl Grey (cold infusion) 15ml Monin Cinnamon syrup 15ml Grand Marnier 15ml Zacapa rum 1 cinnamon quill

458

1. Shake all the ingredients with ice cubes and strain into double-wall glass.

2. Garnish with a cinnamon quill.

Thailand

459

Thailand

460

Thailand

SUMMER ROLL OF KING CRAB SERVED WITH CEYLON CINNAMON SPICE TEA 10 rice papers 100g king crab meat 20g lettuce 50g carrot 30g cucumber 10g sweet basil Dilmah Ceylon Cinnamon Spice Tea, brewed

1. Julienne cut carrot and cucumber.

2. Tear lettuce and sweet basil into medium size pieces.

3. Marinate the king crab meat with Ceylon Cinnamon Spice Tea for 2 hours.

4. Soak rice paper and put on moist cloth.

5. Put carrot, cucumber, sweet basil and lettuce on the rice paper.

6. Put king crab on top, and roll tightly, cut like sushi.

Sauce

1. Chop garlic and chilli.

2. Boil vinegar and sugar together with 15g Ceylon Cinnamon Spice tea.

3. Add chopped garlic and chili and simmer till syrup consistency is achieved.

5g garlic 20g white sugar 100ml white vinegar 10g red chilli 50ml Dilmah Ceylon Cinnamon Spice Tea

461

Thailand

WHITE CHOCOLATE UDON NOODLE WITH MANGO TEA CONSOMMÉ Udon 30g gelatin sheets 250g cream 150g white chocolate buttons 1 vanilla bean 150g sugar 20ml lemon juice Consommé 100ml Dilmah Mango & Strawberry Tea Assemble Sugar syrup Raspberries

462

1. Boil cream with vanilla bean, sugar and lemon juice. Leave to cool.

2. Melt white chocolate and add to the cooled cream.

3. Soak gelatin in cold water.

4. Pour onto tray with thick plastic sheet.

5. Put in fridge for 2 hours to set.

6. Cut into strips.

1. Make a sweet Mango & Strawberry tea.

2. Cool down on ice.

1. Add noodle into a small pot.

2. Add raspberries and top with the tea consommé.

Thailand

463

Singapore

singapore Singapore 23 rd March 2015 Galleria Ballroom, Grand Copthorne Waterfront, 392 Havelock Road, Singapore 169663

T

he quest for the ultimate 21st century high tea in Singapore drew to an exciting close at the Grand Copthorne Waterfront Hotel on the 23rd March. It was a showcase of culinary flair and creativity as well as a celebration of the humble herb as 11 renowned F&B and hospitality establishments battled for top honours, and the opportunity to represent Singapore on the global stage at the Dilmah Real High Tea Challenge held in Sri Lanka this July.

Ultimately, the judging panel led by Director of Dilmah Tea and son of the brand’s founder, Dilhan C. Fernando, Black Hat Chef Bernd Uber and InterContinental Singapore Executive Chef Eric Neo crowned Martin Wong, Head Chef and Lee Zhang An, Bartender of Tess Bar & Kitchen National Winners of the Dilmah Real High Tea Challenge Singapore 2015.

The duo representing the 8-month-old establishment, an underdog among the impressive list of top-notch hotels and restaurants, proved themselves a force to be reckoned with as their exceptional presentation, eclectic menu of tea and food pairings blew the judges away and edged them from the rest.

10 other teams, apart from the winners, were specially commended by the judges and awarded the Silver and Bronze medals. This includes Shatec Institutes and Resorts World Sentosa respectively.

Focusing on the versatility of tea as both a traditional beverage and a contemporary culinary ingredient, the teams were required to create bespoke tea-inspired menus. The entries were judged on tea preparation and brewing techniques, tea mixology, the correct pairing of tea with food and how well tea was used as the main ingredient in tea inspired cuisine as well as the quality and creativity of overall presentation and the contestants’ culinary expertise and knowledge. The teams were tasked to brew a minimum of four varieties of tea – a traditional black tea, a hot tea mocktail, a chilled tea cocktail, and a chilled non-alcoholic tea mocktail – and serve high tea food items alongside their preference of tea.

464

Singapore

465

Singapore

Tess Bar & Kitchen (National Winner) Formerly a conservation shop-house, Tess Bar & Kitchen is a drink-centric but food-centred concept with a focus on a modern interpretation of cocktails and food situated at 38, Seah Street. Represented by Lee Zhang An & Martin Wong.

466

Singapore

MENU THE EMPRESS TIPPLE DILMAH’S BEAUTIFULLY CRAFTED TRADITIONAL PU ERH TEA, PERFECTLY BREWED

paired with 36-HOUR BRAISED WAGYU BEEF CHEEKS SERVED WITH WOLFBERRIES AND LOTUS ROOT SLICES

LAVIE EN ROSE DILMAH’S PERFECT MARRYING OF MYSTIC ROSE AND SENSUAL VANILLA TEA, PERFUMED WITH ORANGE BLOSSOM WATER

paired with LOBSTER CRÈME FRAICHE WITH VANILLA POD SERVED WITH DASHI STOCK AND CLAM JUS GELÉE

SUMMER’S TREASURE DILMAH’S DELICIOUSLY BLENDED MANGO AND STRAWBERRY TEA FLAVOURED WITH CLOVES AND BANANA SYRUP

paired with TESS ISLAND 1.0 MERINGUE WITH ELDERFLOWER, LIME AND POMME FRUITS

FIELDS OF GOLD DILMAH’S NUTTY-SWEET ITALIAN ALMOND TEA, INFUSED WITH HOMEMADE CORN CREAM AND A PINCH OF SALT, SERVED COLD

paired with PEARL S OF THE ORIENT SAGO INFUSED WITH THE FLAVOURS OF ASIA, SERVED WITH RIPENED POMELO, BRANDY SCHNAPPS AND ICE-CREAM

TEA INFUSED SOUS-VIDE KUROBUTA PORK BELLY SERVED WITH BLUEBERRY AND POMEGRANATE TEA SAUCE.

LAPSANG CHOCOLATE TEXTURE SMOKED TEA-INFUSED CHOCOLATE CAKE SERVED WITH CHOCOLATE SOIL AND VANILLA ICE-CREAM 467

Singapore

468

Singapore

36-HOUR BRAISED WAGYU BEEF CHEEKS 1.2 kg wagyu beef cheeks 400g whole lotus root 150g wolfberries 2litre veal stock 2 750ml red wine 2 large carrots 2 onions 2 stalks celery 1 stalk leek Salt & pepper, to taste Sauce:

1. Season wagyu beef cheek with salt and pepper. Pan-sear with olive oil till surface is brown.

2. Pour 750ml of red wine, chopped vegetables, lotus root (whole) ,veal stock and beef cheek.

3. Bring to boil. Once boiled, cover pot.

4. Set oven at 66°C. Slow braise mixture for 36 hours.

5. Once cooked, take out both lotus root and beef cheek, leave to cool, slice beef cheek and lotus root.

6. Blend all cooked vegetables, strain add in wolfberries to reduction.

7. To serve, drizzle sauce over beef cheek and lotus root. Plate.

THE EMPRESS TIPPLE DILMAH’S BEAUTIFULLY CRAFTED TRADITIONAL PU ERH TEA, PERFECTLY BREWED. Dilmah Pu Erh perfect brew (1 teaspoon loose Pu Erh tea leaves to 220ml water)

1. Bring water to 95°C, add the tea steep for 4 minutes 30 seconds.

2. Pour hot water into teapot, stirring every 2 minutes.

3. Soak 4 teacups in hot water to maintain temperature while preparing tea.

469

Singapore

LOBSTER CRÈME FRAICHE WITH VANILLA POD 400 – 500g Boston lobster 250g crème fraiche 3 nos vanilla pod 3 nos whole shallots, brunoise 2 lemon, juiced Salt & pepper to taste

1. Blanch lobster in hot water 2. Deshell lobster. Chop into cubes to form lobster tartare. Pile tartare into mould.

3. Mince Dashi jelly.

4. Sprinkle Dashi jelly on tartare season with garnish (mixed herbs).

Dashi Stock & Clam Jus Jelly

1. Combine 30g bonito flakes to 100ml water.

2. Bring water to boil, add 100ml clam jus till reduction is complete.

3. To make jelly, strain clam jus (100ml clam jus for 1 gelatine sheet).

30g bonito flakes 100ml water 100ml clam jus 1 gelatine sheet

LA VIE EN ROSE DILMAH’S PERFECT MARRYING OF MYSTIC ROSE AND SENSUAL VANILLA TEA, PERFUMED WITH ORANGE BLOSSOM WATER. 90ml heavily brewed (heat water to 95°C, seep tea leaves for 8 minutes and 5 seconds) Dilmah Rose with French Vanilla tea Sandalwood 15ml calamansi juice young ginger syrup

1. Separately, boil sandalwood in another pot.

2. Remove tea leaves, combine tea with sandalwood in pot, reduce to 500-800ml. Let tea mixture cool, sit in refrigerator.

1. Torch sandalwood till smoked.

2. Combine 15ml calamansi juice, young ginger syrup (1part sugar to 1 part blended ginger extract), and chilled tea.

3. Shake to serve.

4. Smoke from sandalwood accompanies aperitif.

470

Singapore

471

Singapore

472

Singapore

TESS ISLAND 1.0 Steamed Meringue – 200g egg white 100g sugar pinch of salt 70ml elderflower syrup 1 pc lime zest 1 1/2 pc lemon zest

1. Whip egg white, sugar, lime zest, lemon zest and salt together. Fit mixture into mould.

2. Steam at 100°C for 20 minutes. Glaze with elderflower syrup.

Fruits 200g watermelon, diced 200g rock melon, diced Sauce base 200g strawberries 70ml elderflower syrup To serve

1. Poach strawberries cut into chunks with elderflower syrup 2. Add black pepper.

3. Add 100g chopped basil.

1. Line dish with strawberry sauce as base.

2. Dish steamed meringue onto sauce.

3. Glaze with 1 teaspoon of elderflower syrup.

4. Serve with diced fruits lined by side.

SUMMER’S TREASURE

DILMAH’S DELICIOUSLY BLENDED TROPICAL MANGO AND RIPE STRAWBERRIES TEA, FLAVOURED WITH CLOVES AND BANANA SYRUP. Banana leaves 10ml coconut oil 5 nos cloves 90ml perfectly brewed Dilmah Mango & Strawberry Tea (95°C for 4 1/2 minutes) 10ml banana syrup Lemon zest

1. Heat saucepan to warm.

2. Pour of coconut oil into saucepan.

3. Add in 1 teaspoon of clove.

4. Add homemade banana leaf syrup.

5. Cook sous vide for 1 hour at 62°C 6. Pour perfectly brewed mango & strawberry tea into saucepan and continue to heat till warm.

7. Pour mixture into dry coconut shell (allow heat to open up flavours within coconut).

8. Add lemon zest to perfume it (outside of coconut shell).

9. Garnish bowl with cornflakes.

473

Singapore

PEARLS OF THE ORIENT 300g sago 800ml water 300ml coconut milk 100ml Gula Melaka lime leaf 80g sugar Pinch of salt Fruits: 60g pineapple 60g pomelo 60g peeled mandarin oranges 4 scoops vanilla ice cream (1 scoop per serving)

1. Bring water and sago to boil until sago is cooked.

2. Mix coconut milk, Gula Melaka, salt and lime leaf in the pot.

3. Add in sago, boil for 15 minutes.

4. Leave to cool.

Brandy Schnapps 55g butter 55g brown sugar 55g golden syrup 50g plain flour 1/2 teaspoon ground ginger 1/2 teaspoon lemon juice To serve

1. Spoon sago on top of the fruits, then ice cream 2. Ladle brandy schnapps on top of ice cream. Serve warm.

FIELDS OF GOLD DILMAH’S NUTTY SWEET ITALIAN ALMOND TEA, INFUSED WITH HOMEMADE CORN CREAM AND A PINCH OF SALT, SERVED COLD. 1 bag Dilmah Italian Almond tea.

30ml Buttered Wash Bourbon 30ml Kokokanu rum Becherovka (herbal and spice liquor) Homemade sweet corn cream: 1 part water to 3 part sweet corn cream Add pinch of sea salt Dilmah Italian Almond Tea

474

Singapore

To serve

1. Combine 3 spirits in a glass.

2. Throw mixture to air flavour (stirring will take longer to chill the drink; shaking will cause ice to bruise and dilute the drink). Strain mixture into glass.

3. Separately, cold infuse Italian Almond Tea with homemade corn cream.

4. Whip mixture of tea, corn cream and sea salt.

5. Pour onto 3 spirit mixture to serve. Serve with dry ice.

475

Singapore

476

Singapore

SOUS VIDE KUROBUTA PORK BELLY

SERVED WITH BLUEBERRY AND POMEGRANATE TEA SAUCE 600g Kurobuta pork belly 300ml extra virgin olive oil 1 teaspoon salt

1. Sous vide cook pork belly at 65°C for 48 hours.

2. Sprinkle coarse black pepper onto Kurobuta fat.

3. Heat up pan, pan sear till brown.

Blueberry & Pomegranate glaze

1. Bring 440ml water to boil at 95°C. 2. Soak tea leaves in hot water for 4 minutes.

3. Caramelize sugar 4. Strain tea and combine with the caramelized tea to create glaze.

5. Reduce mixture by half.

2 teaspoons of Dilmah Blueberry and Pomegranate tea leaves 440ml water 60g sugar

Blueberry compote 400g fresh blueberries 120g sugar 1 cinnamon stick To Serve

1. Caramelize sugar.

2. Pour in fresh berries and add cinnamon stick.

3. Bring to simmer till reduction after 30 minutes.

4. Leave to cool.

1. Slice pork belly and brush with blueberry & pomegranate glaze.

2. Garnish with blueberry compote.

477

Singapore

LAPSANG CHOCOLATE TEXTURE

SMOKED TEA INFUSED CHOCOLATE CAKE SERVED WITH CHOCOLATE SOIL AND VANILLA ICE CREAM Chocolate texture 100g dark chocolate 200g butter eggs 100g sugar 100g brown sugar 60g flour 15g cocoa powder

Salted caramel 100g sugar 100ml water 50g cream 1/2 teaspoon fine salt Honey comb 200g sugar 5 tablespoons glucose 2 teaspoons baking soda

1. Melt dark chocolate with butter on bain-marie till liquid state.

2. Whisk eggs, and brown sugar till foamy texture.

3. Fold chocolate mixture, egg mixture, flour and cocoa powder together.

4. Pour into desired mould.

5. Bake at 140°C for 20‐25 minutes.

6. Leave to cool.

1. Caramelise sugar.

2. Add water, cream and salt.

3. Leave to cool.

1. Caramelise sugar till brown.

2. Add in glucose and baking soda.

3. Pour all into a pan, let it cool.

Other ingredients: 150gm Oreo crumbs (4 scoops) Chocolate ice cream Method for tea 1. Strong brew of Dilmah Lapsang Souchong loose leaf tea.

2. Heat water to 95°C. 3. Steep tea for 5 minutes, strain tea leaves.

4. Leave tea to cool.

To serve

478

1. Soak chocolate texture in tea for 5 to 8 seconds.

2. Remove chocolate texture and plate.

3. Line Oreo crumbs on plate.

4. Vanilla ice cream in the middle.

5. Dots of salted caramel.

6. Honeycomb on the side.

Singapore

479

Sri Lanka

sri lanka Colombo 7 th April 2015 Colombo Academy of Hospitality Management Colombo, Sri Lanka

I

t took Fifty Shades of Tea to impress our judges, but it was done in style. Waters Edge with their movie-inspired high tea- ‘Fifty Shades of Tea’ emerged as the ultimate winners of the Sri Lankan chapter of the Dilmah Real High Tea Challenge, with Cinnamon Grand coming up a close second with their sustainable-themed high tea.

Standards were so high that it was a remarkable day for the Dilmah Real High Tea judges with all the teams emerging as Gold, Silver and Bronze medallists.

Waters Edge seduced the judges with their movie-inspired concept – ‘Fifty Shades of Tea’ – which was selected overall National Winner of the Dilmah Real High Tea Challenge Sri Lanka. Other contestants similarly impressed the judges with unique themes, innovative pairings and presentation whilst emphasising the quality of tea service. The criteria for the contest includes rationale, theme, table décor, quality of brewing and knowledge of provenance of the teas presented, flavour pairing with food as well as culinary and mixology technique.

“Ceylon took tea to the world. A cup of tea is a glorious beverage.

And as Dilhan intends to today, we will soon be serving Ceylon tea on a platter, something that I thought to be a dream. Dilmah tea had shaken the big world out there. Every effort, every investment placed behind Dilmah Tea is with no personal interest, no personal gain, but for the country’s gain and for the gain of the industry. Future generations will see that, they are reaping the benefits of what Dilmah did. Merrill J. Fernando, Founder of Dilmah stated at the award ceremony in addressing the gathering.

480

Sri Lanka

481

Sri Lanka

Waters Edge A scenic property located in the heart of Sri Lanka’s capital, The Waters Edge is a calming oasis that is well known for its captivating culinary treats. Represented by Buddika Samarasekera & Ishafahan Dain.

482

Sri Lanka

MENU THE INITIATION TRADITIONAL LOOSE LEAF BLACK “DILMAH RAN WATTE TEA”

paired with TRUFFLED PUMPKIN AND SULTANA FLUTE

THE ROMANCE DILMAH NATURAL CEYLON GINGER TEA WITH REMY MARTIN V.S.O.P COINTREAU AND BEES HONEY

paired with SMOKED FOIE GRAS BRÛLÉE WITH CANDIED ORANGE

ELEVATED PASSION DILMAH HOT MOROCCAN MINT GREEN TEA WITH CASTOR SUGAR TOPPED WITH A COOL LAYER OF DOUBLE CREAM

paired with SALTED CARAMEL RELIGIEUSE

DESIRED CLIMAX DILMAH NATURAL CEYLON GINGER TEA WITH REMY MARTIN V.S.O.P COINTREAU AND BEES’ HONEY

paired with CHOCOLATE AND ORANGE CREAM WITH PISTACHIO FINANCIER

TEA INFUSED DILMAH ORIGINAL EARL GREY INFUSED BEEF PIE SEARED BEEF COOKED IN RICH EARL GREY DILMAH TEA AND BROWN BEEF STOCK

DILMAH ROSE WITH FRENCH VANILLA MACAROON HOMEMADE VANILLA MACAROON SANDWICH WITH ROSE WITH FRENCH VANILLA TEA INFUSED WHITE CHOCOLATE

483

Sri Lanka

484

Sri Lanka

TRUFFLED PUMPKIN AND SULTANA FLUTE Parmesan flute 75g grated parmesan 50g flour 30g butter Parmesan Mousse 200g parmesan powder 100ml fresh cream 100ml milk Truffle Pumpkin 200g pumpkin 100ml milk 2.5ml truffle 1g salt 1g pepper 2g gelatin Caper Sultana Puree

1. Mix all the ingredients to a dough and rest in the fridge for 01 hour.

2. Cut into strips and bake in the oven at 160°C for 20 minutes.

1. Bring all the ingredients to boil.

2. Simmer for 45 minutes.

3. Rest in the fridge for 30 minutes.

4. Return to a boil and whisk until smooth.

1. Bake pumpkin with milk and blend.

2. Then add gelatin and season with truffle.

1. Bring all ingredients to a boil and make a smooth pulp.

100g sultanas 100g capers 100ml water Balsamic Caviar 100ml balsamic vinegar 0.8g agar 10g sugar

1. Boil balsamic vinegar and sugar.

2. Then mix agar.

485

Sri Lanka

SMOKED FOIE GRAS BRULE WITH CANDIED ORANGE Foie Gras Brule 150g smoked foie gras 70ml cream 70ml milk 1 nos egg yolk 1 nos egg Salt to taste Pepper to taste Cognac Reduction

1. Blend all the ingredients and steam in the oven at 100co for 5 minutes

1. Reduce to a glace effect.

25ml cognac 100ml chicken consommé 1 nos star anise 25g agar Candied Orange

1. Cook all the ingredients until the mixture thickens.

100g orange fruit segments 10g orange zest 10g sugar 100ml orange juice 50g dried apricot

THE ROMANCE - COLD COCKTAIL 60ml Dilmah Natural Ceylon Ginger Tea 15ml Remy Martin VSOP 15ml Cointreau 1 tsp natural bees honey Natural Ceylon Ginger tea frozen into an ice ball

486

1. Add all the ingredients into the shaker and shake.

2. Add the orange slices into the glass as the garnish.

3. Add the Natural Ceylon Ginger tea frozen into an ice ball and pour the shaken ingredients over the ice ball. Add a slightly burnt orange peel over as garnish.

Sri Lanka

487

Sri Lanka

488

Sri Lanka

SALTED CARAMEL RELIGIEUSE ( PAIRED WITH “ELEVATED PASSION”) Choux Bun 1l water 400g butter 650g flour 14 nos eggs 5g sugar 5g salt Caramel Pastry Cream 275g sugar 800g milk 1 nos vanilla bean 120g egg yolk 40g sugar 60g corn flour 340g butter 10g gelatin 3g salt Garnish for the Choux Bun 500g flour 250g brown sugar 250g caster sugar (white) 400g butter

1. In a pan add water and bring to boil over medium heat. When it starts to boil add butter, sugar and salt. When butter starts melting add the flour and mix well.

2. Take the pan off from heat, cool to room temperature and transfer mixture into a mixer. Gradually add the eggs one by one and mix well till it forms a smooth paste.

3. Pipe to circles, place crunchy paste on top and bake at 200°C for 30 minutes.

1. Caramelise sugar and salt and deglaze with milk and vanilla bean.

2. Mix egg yolk, sugar and corn flour till you get a smooth paste and add it to the deglazed caramel. Next add gelatin and butter and mix well.

3. Fill into the choux buns.

1. Mix together all ingredients till it forms a crumbly texture. Spread out flat on a baking sheet and freeze.

2. Once frozen cut out circles and place on top of prepared choux mixture.

ELEVATED PASSION - COLD MOCKTAIL 60ml Dilmah First Ceylon Souchong tea 5 fresh strawberries, 2 bar spoons of brown sugar

1. Muddle the strawberries and brown sugar.

2. Top the glass with crushed ice, pour the First Ceylon Souchong tea.

3. Garnish with slightly burnt strawberries.

489

Sri Lanka

CHOCOLATE ORANGE CREAM WITH PISTACHIO FINANCIER ( PAIRED WITH DESIRED CLIMAX) Chocolate ball 250ml milk 250ml cream 100g egg yolk 80g sugar 600g dark chocolate 15g gelatin 15g orange compote (see recipe)

Orange Compote 125g water 60g sugar 25g corn syrup 3 nos orange Pistachio Financier 200g almond powder 70g cashew powder 500g icing sugar 70g flour 250g egg white 250g hazelnut butter 5 tbs pistachio paste

1. Boil milk and cream.

2. In a separate bowl mix together egg yolk and sugar and add it in to the boiled milk mixture.

3. Mix in chopped dark chocolate and melt. Add gelatin and mix well.

1. Boil water, sugar and corn syrup.

2. As it boils add the peeled and quartered orange wedges and cook until reaches compote stage.

1. Mix together almond powder, cashew powder, icing sugar and flour and set aside.

2. Beat egg whites and fold into powder mixture.

3. Heat butter till you get a burnt aroma and fold into above mixture.

4. Finally mix in the pistachio paste. Bake in oven at 150°C for 20 minutes.

MOROCCAN MINT TEA LATTE- DESIRED CLIMAX - HOT MOCKTAIL 150ml hot Dilmah Moroccan Mint Green Tea 15ml sweetened double cream espuma 1 cocktail spoon castor sugar Coco powder for frosting

490

1. Brew the tea for 5 minutes.

2. Add the sugar into the glass and pour the brewed tea.

3. Add a layer of double crème espuma and garnish with a mint sprig and coco powder.

Sri Lanka

491

Sri Lanka

492

Sri Lanka

TEA INFUSED EARL GREY BEEF PIE Beef Filling 100g beef 25g onion 10g garlic 200ml beef stock 200ml brewed Dilmah Earl Grey Tea Mashed Potato 100g potato 50g butter 01nos bay leaves 25ml milk 25ml cream Salt, to taste Pepper, to taste Green Pea Bubble 50g green peas Salt, to taste White pepper, to taste 125g Gluconolactat 5g Alginate 1l water Pie Dough 1kg flour 20g salt 20g sugar 02 nos egg yolk 200g butter

1. Season the beef and seal.

2. Add onion and garlic. Sauté for a while.

3. Add brewed Earl Grey Tea. 4. Reduce to half and add beef stock and braised in the oven at 160°C for 45 minutes.

1. Boil potatoes and mash it by using potato masher and pass through a sieve.

2. Boil cream and milk together, add mash potatoes and mix to a smooth pulp, finally mount with butter and seasoning.

1. Boil green peas and puree it and pass through a sieve.

2. Return to a pot add gluconolactat mix well and fill in to a silicon mould. Blast freeze.

3. Mix the alginate and water.

4. Dip the frozen green peas in the solution, leave for 2 minutes and return to a flavoured stock.

1. Knead all the ingredients together and divided in to desired weight. Rest for 30 minutes and spread out to 3mm thickness.

493

Sri Lanka

ROSE AND FRENCH VANILLA MACARONS Macaroons 250g almond powder 250g icing sugar 80g egg white 225g caster sugar 60g water 60g egg white Rose and French Vanilla Paste 200g white chocolate 350ml fresh cream 4tbs Dilmah Rose with French Vanilla Tea 05g gelatin

494

1. Mix almond powder, icing sugar and egg white to a paste and set aside.

2. Cook caster sugar and water to 121°C transfer to a mixer with a whisk attachment. Pour in egg whites slowly as in an Italian meringue.

3. Mix in meringue to the almond paste till it forms a smooth texture, pipe onto a baking tray and bake at 140°C for 20 minutes.

1. In a pan, place fresh cream and boil over medium heat. When it starts to boil add Rose with French Vanilla Tea and infuse for a while.

2. Next add in the chopped white chocolate and melt it as a ganache.

Once melted add in the gelatin and mix well till dissolved and take off from heat.

Sri Lanka

495

Sri Lanka

Cinnamon Grand A true contender in the hospitality industry of the country, Cinnamon Grand Colombo is where senses are delighted and desires indulged. Represented by A.M.D Sampath & Soraiya Mareena Dole.

496

Sri Lanka

FOR THE LOVE OF TEA MEDA WATTE SINGLE REGION CEYLON TEA paired with PISTACHIO CRUSTED YARRA VALLEY LAMB OPEN SANDWICH WITH MANGO SALPICON HIGHLIGHTING TEA IN ITS PUREST FORM, THE FULL BODY OF MEDA WATTE TEA COMPLIMENTS THE JUICY LAMB AND THE SWEET MANGO, THE VELVETY MEDA WATTE NEVER OVER POWERING, NOR PLAYING SECOND FIDDLE

PEKOE BLOSSOM paired with OLIVE OIL POACHED LOBSTER AND PRAWN WITH PITA BREAD, AVOCADO GUACAMOLE AND LEMON REDUCTION FUN, FRESH AND SENSUAL DILMAH ROSE WITH FRENCH VANILLA TEA COMBINES WITH THE CITRUS DRESSING IN THE PRAWN AND LOBSTER FOR A SMOOTH FINISH ON THE PALATE WITH LINGERING AROMAS OF ROSE

JADE SERENITY paired with RED VELVET CRUNCH THE RICH AND CHEERFUL NATURE OF THE RED VELVET LENDS ITSELF PERFECTLY TO BE CLEANSED BY THE CITRUS HINTS OF JUNIPER BERRIES, FRAGRANCE OF JASMINE AND THE CRISP FINISH OF GREEN TEA

ROYAL SPICE paired with DOUBLE CHOCOLATE TORTE BITTER SWEET DARK CHOCOLATE ENHANCED BY THE UNLIKELY PARING OF THE DELICATE SEASONAL CHARACTERS IN PRINCE OF KANDY WITH THE HEAT OF GINGER AND A TINGE OF CARDAMOM

TEA INFUSED TEA INSPIRED EGGS BENEDICT YATA WATTE TEA’S ROBUST FLAVOURS COMBINE WELL WITH THE SMOKED CHICKEN AND THE SOFT TEXTURES OF THE POACHED EGG TO GIVE THIS TRADITIONAL BREAKFAST MEAL A WELCOME TWIST

TEA-A-MISU TRADITIONAL HIGH TEA FARE IN A CONTEMPORARY INTERPRETATION THROUGH THE CITRUS NOTES OF THE BERGAMOT AND THE NATURALLY SWEET BUT LIGHT MASCARPONE

497

Sri Lanka

498

Sri Lanka

PISTACHIO CRUSTED YARRA VALLEY LAMB OPEN SANDWICH WITH MANGO SALPICON Serves - 04 400g lamb 80g pistachio 01 nos mango (ripe) 200g puff pastry Salt & pepper, to taste Micro herbs, for garnish

1. Marinate the lamb with salt, pepper and olive oil, resting the meat for 4-5 hours.

2. Cook the lamb to medium rare.

3. Cut slices and arrange on baked puff pastry slice.

4. Serve with mango salpicon.

MEDA WATTE TEA Serves - 03 8g Dilmah Meda Watte Tea ( 1 tea spoon per person and 1 for the pot) 800ml boiling (100°C) spring water

1. Warm the pot using hot water and discard the water.

2. Add tea leaves into the pot.

3. Pour the water over the tea leaves and stir twice.

4. Brew for four minutes for a strong cup, not forgetting to stir from time to time.

5. Strain and serve.

499

Sri Lanka

OLIVE OIL POACHED LOBSTER AND PRAWN WITH PITA BREAD, AVOCADO GUACAMOLE AND LEMON REDUCTION Serves - 04 160g prawns 160g lobster 200ml olive oil 2 nos avocado 1 loaf pita bread 6 nos lemon Salt & pepper to taste

1. Poach the lobster and prawns in olive oil.

2. Make a lemon reduction and toss in the poached seafood.

3. Arrange on a pita bread slice with guacamole.

PEKOE BLOSSOM Serves - 01 75ml Dilmah Rose with French Vanilla Tea 2 nos Maraschino cherry 50ml fresh pineapple juice 15ml Monin Strawberry syrup

500

1. Brew the tea using boiling water for 4 minutes and set aside to cool.

2. Add the remaining ingredients into the blender.

3. Finally add in the cooled (room temperature) Rose with French Vanilla tea.

4. Blend for 20-30 seconds.

5. Pour into a chilled glass.

6. Garnish and serve.

Sri Lanka

501

Sri Lanka

RED VELVET CRUNCH ( PAIRED WITH JADE SERENITY) Serves - 10 Red Velvet cake 100g butter 100g sugar 2 nos whole eggs 100g A/P flour 10g corn flour 2g baking powder 1 tsp vinegar Red food colouring Butter, for the pan For Frosting 125g cream cheese 65g icing sugar 125ml whipped cream 1/2 tsp lime juice 2g lemon zest Pinch of salt Strawberry and Pistachio Biscotti 40g butter 70g sugar 115g A/P flour 40g almond powder 10g chopped pistachios 2g baking powder 2g baking soda 1 tsp orange zest 1 tsp vanilla essence 10g dried fruits

502

1. Preheat oven to 350°F. Butter the baking tray.

2. In a medium bowl, mix together flour and corn flour and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, and red colouring; mix well. Add flour mixture to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.

3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

1. In a mixing bowl, mix the cream cheese until smooth.

2. Mix the remaining ingredients with the whipped cream in a separate bowl.

3. Fold in the icing sugar and salt in to the whipped cream till it is incorporated thoroughly.

4. Finally fold in the cream cheese.

1. Beat butter till light and fluffy.

2. Add sugar and mix until fully dissolved.

3. Mix all dry ingredients and fold in to the mixture.

4. Add the egg whites.

5. Vanilla to taste.

6. Bake 180°C for 45 minutes.

7. Slice to desired size and bake once more at 180°C for 10 minutes.

Sri Lanka

JADE SERENITY Serves - 1 60ml Dilmah Green Tea with Jasmine Flowers 25ml Gordons Gin 10ml Crème de Menthe 10ml sugar syrup

1. Brew the green tea with hot water (70-80°C) Set aside to cool.

2. Add remaining ingredients in to the glass half of the Boston shaker.

3. Add in the now room temperature tea.

4. Fill the metal half with 3-4 ice cubes.

5. Shake 8-9 times.

6. Strain and pour in to chilled a glass.

7. Garnish and Serve.

503

Sri Lanka

504

Sri Lanka

TEA-A-MISU Serves – 10 small scones Earl grey scones 70ml Dilmah Earl Grey Tea 200g A/P flour 100g sugar 90g unsalted butter 5g baking powder 1 tbsp milk powder

1. Brew the Earl Grey using boiling water for 5 minutes and set aside to cool.

2. Combine flour, sugar, milk powder, baking powder and butter until it forms a crumbly texture in a bowl.

3. Gradually add in the tea until required texture is achieved.

4. Roll out the dough and cut into required shape.

5. Arrange on a baking tray and bake at 180°C for 13 minutes.

6. Set aside to cool.

Serves – 04 Mascarpone Filling 60g mascarpone cheese 120g icing sugar 100g whipped cream

1. Beat the cream till fluffy and set aside.

2. Beat the mascarpone until smooth gradually adding in the icing sugar.

3. Fold together the two mixtures.

Assembly 1. Cut the scone in two and soak both halves in Earl Grey Tea. 2. Arrange a layer of scone at the bottom of the glass.

3. Pipe in a thin layer of mascarpone filling.

4. Repeat the process to form desired amount of layers finishing with a mascarpone layer.

5. Dust powdered Earl Grey on top.

505

Sri Lanka

DOUBLE CHOCOLATE TORTE Serves - 10 For the Crispy base

1. Combine all ingredients and roll on to a tray.

100g Rice Crispies Chocolate cake crumbs to bind 50g melted milk chocolate 5 Marie biscuits, crushed Chocolate Mousse 200ml semi whipped cream 100g Courveture 98% dark chocolate 100ml liquid glucose 100g sugar 100ml water 10g gelatin

1. Boil sugar, water and glucose together and set aside to cool.

2. Fold the chocolate and whipped cream together in a bowl.

3. Add the cooled mixture of sugar, water and whipped cream.

4. Fold in the melted gelatin.

5. Pour into a tray.

6. Chill until set.

Tempered Couveture dark chocolate layer for Garnish.

ROYAL SPICE Serves - 01 130ml Dilmah t-Series Prince of Kandy, brewed 1g sliced ginger 2 tsp condensed milk Double cream Grated jaggery to garnish

506

1. Brew the tea using boiling water for five minutes for a strong brew.

2. Muddle cardamom and ginger in a stainless steel mug.

3. Add condensed milk into another stainless steel mug.

4. Strain the brewed hot tea in to the first mug.

5. Pull the tea from mug to mug 3-4 times.

6. Serve in to the glass.

7. Add in the double cream to form a layer on top.

8. Garnish with jaggery and serve.

Sri Lanka

507

Sri Lanka

508

Sri Lanka

TEA INSPIRED EGGS BENEDICT Serves - 04 4 nos egg white 4 nos English muffins 100g Dilmah English Breakfast tea.

100g smoked chicken 4 nos tortellini

1. Prepare Hollandaise and set aside.

2. Infuse the tortellini with tea.

3. Poach the eggs.

4. Now stack the poached egg on the English muffin with the smoked chicken and tortellini.

5. Finish with hollandaise.

Hollandaise sauce

1. Boil the vinegar together with pepper and shallots.

2. Boil a large pan of water, then reduce to a simmer.

3. Beat together the egg yolks and reduced vinegar in a heatproof bowl that fits snugly over the pan 4. Beat vigorously until the mixture forms a foam- take off heat.

5. Whisk in the butter return to heat. take off heat once the butter is fully incorporated.

2 nos egg yolk 20ml vinegar 2 nos shallot 5g pepper 50ml clarified butter

509

Indonesia

indonesia Jakarta 25 th & 26 th of March 2015 JW Marriott Hotel Jakarta, Jl. DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1 & 2, Mega Kuningan, Jakarta 12950, Indonesia

T

he Indonesian chapter of the Dilmah Real High Tea Challenge came to a striking culmination at the JW Marriott Hotel Jakarta on the 26th of March amidst the astonishing array of tea-inspired delicacies. It was Shangri-La Hotel Surabaya that carried home the title National Winner which will in turn see them be a part of the Real High Tea Global Challenge in Sri Lanka this July.

The challenge was to create a quintessential 21st century high tea and Indonesia embraced it. 23 teams competed neck to neck in the toughest tea challenge in the world for the most sought after title. The result was a breathtaking variety of tea-inspired treats and innovative high teas that were as delicious as they were easy on the eye. However, it was Yuli Hariyanto and Arie Yulianto of the Shangri-La Hotel Surabaya who stood out amongst them all, emerging as the national winners of the competition, having completely blown away our hard to impress judges Chef Vindex Tengker- WACS certified judge and past president of Association of Culinary Professionals Indonesia, Bernd Uber – Black Hat Chef and one of the most respected WACS (World Association of Chefs Societies) judges and Dilhan C. Fernando – son of Dilmah Founder Merrill J. Fernando. The Dharmawangsa Jakarta, Sheraton Bali Kuta and The Royal Santrian Luxury Beach Villas also emerged as Gold winners of the competition with their tea-inspired creations which made the decision all the more difficult for the judges.

510

Indonesia

511

Indonesia

Shangri-La Surabaya (National Winner) Known for its the warm Indonesian hospitality, the relaxing atmosphere surrounded by greenery and its eclectic array of cuisine, Shangri-La Surabaya is truly an oasis of pleasure. This outstanding property is the epitome of luxury, indulgence and seduction. Represented by Yuli Hariyanto & Arie Yulianto.

512

Indonesia

MENU UDA WATTLE SINGLE REGION TEA PERFECTLY BREWED DILMAH UDA WATTE SINGLE REGION TEA

paired with GOLDEN FRIED EGG TOFU ARANCINI, CHERRY TOMATO COULIS

JASMIN DRAGON DILMAH GREEN TEA WITH JASMINE FLOWERS IN A FRUITY FIESTA

paired with ORANGE MARINATED SALMON, VODKA FOAM

LADY ROSE DILMAH ROSE WITH FRENCH VANILLA IS PERFECT COMBINATION WITH VODKA AND GRAND MANIER

paired with HAZELNUT SURPRISE

TEA INFUSED EARL GREY TEA INFUSED CRÈME CATALAN

PAN SEARED SCALLOPS IN CEYLON SPICE CHAI TEA CHAMOMILE AND WHITE CHOCOLATE MOUSSE

513

Indonesia

514

Indonesia

GOLDEN FRIED EGG TOFU ARANCINI, TOMATO CHUTNEY 250g vegetable stock 10g olive oil 25g white onion, finely chopped 5g garlic cloves, crushed 100g arborio rice 15g grated parmesan 2g salt 1g white pepper, grounded 55g eggs 50g Japanese breadcrumbs 35g plain flour 30g egg tofu cut into 1cm pieces 1l vegetable oil, for deep-frying 100g tomato coulis (see recipe below) 5g fresh chervil (garnish)

1. Place the stock in a saucepan and bring to the boil.

2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally until the onion is soft.

3. Add the rice and glaze the grains until slightly glassy. Add 125ml of the simmering stock to the rice and stir constantly with a spoon until the liquid is completely absorbed.

4. Continue to add the stock, 1 ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding the next ladle.

5. Simmer for 20 minutes or until the rice is al dente and the risotto is creamy. Stir in the parmesan. Season with salt and freshly ground white pepper. Set aside for 2-3 hours to cool completely. Add half of the eggs and stir until well combined 6. Place the breadcrumbs in a GN tray. Place the flour in a GN tray.

Crack the remaining eggs into a stainless steel bowl and whisk lightly. Use wet hands to shape 2 tablespoons of the rice into a ball.

Press your thumbs into the center of the ball to make an indent.

Place a piece of egg tofu in the indent then mould the rice mixture around the tofu to enclose. Repeat with the remaining rice mixture and tofu to make the balls.

7. Roll the rice balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs and lightly press to coat. Place on a GN tray, cover with glad wrap and place in the fridge for 30 minutes.

8. Add enough oil in a large saucepan and heat to 190°C over mediumhigh heat. Add desired number of rice balls to the oil and deep fry until golden. Remove and place on paper towel to absorb excess oil.

9. Place the rice balls on a serving plate and serve with tomato chutney.

515

Indonesia

ORANGE MARINATED SALMON, VODKA FOAM 10 portions 300g marinated salmon filet 50g vodka foam

1. Combine all ingredients and roll on to a tray.

JASMIN DRAGON 10 portions 2tsp Dilmah Green Tea with Jasmine Flowers 440ml spring water 10g lemongrass 1 pcs kiwi fruit 1 pcs orange fruit 1 pcs strawberry fruit 1 pcs lychee fruit 1 tsp rock sugar

516

1. Brew (lemongrass) and Dilmah Green Tea with Jasmine Flowers in a teapot for 2 minutes.

2. Prepare wine glass for presentation. Put all slices of fruit into the glass with rock sugar.

3. Pour Green Tea with Jasmine Flowers tea into the presentation glass.

Indonesia

517

Indonesia

518

Indonesia

HAZELNUT SURPRISE 100g flour 100g sugar 10g eggs 60g hazelnuts ground 80g Praline paste 10g Baileys Irish cream 100g cream chantilly 100g biscuit crumbs

1. To make the sponge, whisk eggs and sugar in a mixing bowl.

Whisk constantly while adding all the ingredients.

2. To make the mousse, mix all the ingredients well in a mixing bowl.

Chocolate Coating

1. For the chocolate coating, melt the dark chocolate in a saucepan. Add fresh cream and butter. Mix well.

2. To assemble, shape the mousse in a half ball shape, underline with chocolate sponge. Coat with chocolate ganache.

100g dark chocolate 50ml fresh cream 50g butter

LADY ROSE 60ml Dilmah Rose with French Vanilla 50ml vodka 15ml Grand Manier 20ml rose syrup 1/2 tsp bitter orange marmalade 30ml white egg yolk 15ml fresh lemon juice

1. Pour all ingredients into a mixing glass.

2. For first shake, dry shake (without ice) for 15 seconds for a smooth taste and emulsion liquid.

3. Put ice into shaker and hard shake for 10 seconds.

4. Pour into glasses for presentation, garnish with rose flower and vanilla powder.

519

Indonesia

EARL GREY TEA INFUSED CRÈME CATALAN 10 portions 500g milk 10g cream 50g orange juice 10g orange zest 2g Dilmah Earl Grey tea leaves 165g egg yolks 30g sugar 2g salt 1g cornstarch 10g raw sugar fine

520

1. Place the milk, cream, orange zest and Earl Grey tea leaves in a saucepan and bring to the boil.

2. Remove from heat and add orange juice.

3. Combine egg yolks, sugar, salt and cornstarch and stir until creamy.

4. Add the hot milk/cream mixture, place back in the saucepan and reheat until crème starts to set.

5. Strain through fine sieve and fill into desired dishes. Cool down and refrigerate.

6. Sprinkle with raw sugar and caramelize with blow torch.

Indonesia

521

Indonesia

522

Indonesia

PAN SEARED SCALLOPS IN CEYLON SPICE CHAI TEA 10 portions 300g scallop 2 bags Dilmah Ceylon Spice Chai tea 200g Shimeji mushroom 10g fresh lemon 200ml honey 10g corn starch 5g salt 5g black pepper 5ml olive oil 250ml seafood stock

1. Heat seafood stock and add tea bags and honey. Bring to boil and thicken with cornstarch.

2. Season scallop with salt, black pepper and olive oil. Heat pan and sear the scallop till caramelised. Saute the Shimeji mushrooms,season with salt and pepper.

3. For plating: arrange the mushrooms in the middle of the plate and then put scallop on top. Pour the sauce over it.

523

Indonesia

Sheraton Bali Kuta (Gold Winner) Overlooking the breathtaking seaside, Sherton Bali Kuta is known for its iconic hospitality, fabulous dining experiences and serene relaxation. This beautiful hotel is located at the very heart of Kuta, just steps away from the city’s myriad attractions. Represented by Fandy Wijaya Adi & Ferdy Iman Harefa.

524

Indonesia

MENU RAN WATTE TEA paired with TIRAMISU OF TOMATO STURIA CAVIAR, SEA URCHIN, GOLDEN

ALMOND GRAS paired with DUO ALMOND AND PISTACHIO MILK PARFAIT BIRDS NEST, POACHED ASIAN PEAR, KICHI, CHINESE DATES

VIOLET MILES paired with SUMPING GYOZA STEAMED PUMPKIN CAKE, ROASTED GRATED COCONUT, JACKFRUIT AND PANDAN INFUSED PALM SUGAR SYRUP

DAISY SANGRIA paired with FOIE GRAS PANNA COTTA CARAMELISED APPLE AND RED GLOBE GRAPES, TURKISH FIGS AND APPLE CHUTNEY

TEA INFUSED SENCHA GREEN TEA SMOKED DUCK BREAST TART PARSNIP PUREE, GORGONZOLA CHEESE, FRESH POMEGRANATE, VANILLA GASTRIQUE

CEYLON CHAI SPICE INFUSED KOLAK PISANG CANNELLONI

525

Indonesia

TIRAMISU OF TOMATO

STURIA CAVIAR, SEA URCHIN, GOLDEN LEAF Tomato Infusion 1kg fresh tomato cut Into 6 pieces 40g Lemongrass, white part only and bruised 2 Packs Dilmah Italian Almond Tea 10g salt 10g sugar

Tomato Sponge 6 Pcs egg yolk 15g sugar 100ml water 40g maple syrup 160g all purpose flour 6 Pcs egg whites 25g sugar 50g sundried tomato, chopped finely 10g basil leaves, chopped finely Salt to Taste

Tiramisu Mousse 300g cream cheese 10g salt 100g mascarpone cheese 10g sugar 2 pcs egg yolk 100g whipping cream 100g tomato meat from tomato infusion 20g sturia caviar 50g sea urchin 5g golden leaf

526

1. Place all the ingredients in a stainless bowl.

2. Double wrap with plastic wrap.

3. Cook in a bain Marie for 2 hours.

4. Take off from heat and rest for 30 minutes.

5. Strain the water with a fine sieve and keep the tomato water in a chiller.

6. Chop the meat and keep aside for tiramisu mousse.

1. Mix egg yolk and sugar until fluffy.

2. Add water, maple syrup, flour and salt.

3. Mix until well combined.

4. Meanwhile, process meringue with the egg whites and sugar.

5. Combine the meringue with the batter.

6. Add the chopped sundried tomato and basil. Mix well.

7. Place on the baking tray.

8. Oven at 180⁰C for 12 minutes.

1. Soak gelatine leaves in cold water until soft.

2. Mix cream cheese, salt and chopped tomato from tomato infusion until well combined.

3. Strain with fine sieve.

4. In a separate bowl, mix egg yolks and sugar until fluffy.

5. Add the strained cream cheese, mascarpone and whipping cream. Mix well.

6. Add gelatin leaves into the mixture. Keep chilled.

7. Process like tiramisu layer. Keep chilled.

8. Serve the tomato tiramisu with sea urchin, sturia caviar and golden leaf.

Indonesia

527

Indonesia

528

Indonesia

DUO ALMOND AND PISTACHIO MILK PARFAIT

EDIBLE BIRDS NEST, POACHED ASIAN PEAR, KICHI AND CHINESE DATES PAIRED WITH ITALIAN GRAS Almond Parfait 300g Almond Slice 800ml Warm Water 2Pcs White Eggs 30g Crystal Sugar

Poached Asian Pears 250g Asian pears, cored and quartered 25g ginger, thinly sliced 1 Pcs vanilla bean, split and scraped, pod reserved 200g brown sugar 800ml water 50g edible bird nest 5g Kichi 50g Chinese dates

1. Soak almond slices in cold water and place in the chiller overnight.

2. The next day, strain the almond slices and place in blender.

3. Add enough warm water to cover the almond slices and blend until smooth.

4. Then gradually add the rest of the water, blending for another 2 minutes.

5. Filter the mixture through the cheese clothes.

6. Bring to boil on medium heat, snip the dates with scissors and add into almond milk with crystal sugars and kichi.

7. Simmer on low heat for 10-15 minutes.

8. Lightly beat the egg whites pour into the almond milk.

9. Lightly stir to loosen, turn off the heat immediately.

10. Place the almond parfait into glass/cup and keep refrigerated overnight.

11. Keep the Chinese dates and kichi aside for garnish.

1. Bring ginger, vanilla seeds and pod, sugar and water to a boil in a small saucepan for 3 minutes.

2. Pour mixture over pears.

3. Press a piece of parchment paper directly on surface and refrigerate until cold.

4. Finishing: 5. Garnish the almond parfait with edible bird nest, kichi, Chinese dates and poached pears.

ALMOND GRAS 1 tea bag Dilmah Exceptional Italian Almond Tea 220ml hot water 3g lemongrass 30ml fresh milk

1. Muddle a lemongrass to extract the flavour. Add it into the teapot.

2. Place a tea bag to teapot and add hot water.

3. Let it seep 3-5 minutes then remove the tea bag from the pot.

4. Serve fresh milk on side when serving.

529

Indonesia

SUMPING GYOZA PAIRED WITH VIOLET MILES STEAMED PUMPKIN CAKE, ROASTED GRATED COCONUT, JACK FRUIT AND PANDAN INFUSED PALM SUGAR SYRUP 25 Pcs Gyoza Dough

Sumping Gyoza

200g pumpkin, grated 65g fresh coconut, roasted and grated 100g sugar 95g rice flour 75ml coconut cream 1g salt 2g cinnamon powder 1g all spice powder 0.5g nutmeg

1. Mix grated pumpkin, grated roasted coconut, sugar, rice flour, coconut cream, salt, cinnamon powder, all spice powder and nutmeg in a stainless bowl.

2. Leave to rest in chiller for 30 minutes.

3. Place the filling inside the gyoza dough.

Palm Sugar Syrup

Palm sugar syrup

200g palm sugar 200ml water 2g pandan leaves 50g jackfruit, diced

1. Place palm sugar, water, pandan leaves and diced jackfruit in saucepan.

2. Cook until it reaches syrup consistency.

3. Strain the sauce with a fine sieve.

Finishing 1. Place the gyoza in the steamer.

2. Steam for 10-15 minutes until the gyoza are cooked.

3. Pan sear the gyoza with butter until lightly browned.

4. Serve with jackfruit and pandan infused palm sugar syrup.

VIOLET MILES 2g Dilmah t-Series Pure Chamomile Flowers 110ml cold water 15ml lemon juice 30ml blueberry homemade syrup 1 can soda water A sprig of rosemary Glass : Mocktail glass / Collins glass.

530

1. Do a cold brew with chamomile flowers overnight and then fine strain to make sure there is no pulp in the tea. Use 110ml cold water for the cold brew.

2. Pour cold tea into a mocktail glass, add lemon juice and blueberry homemade syrup. Stir to blend. Place an ice cube in the glass and top up with soda.

3. For garnish and aroma, place a sprig of rosemary.

Indonesia

531

Indonesia

FOIE GRAS PANNA COTTA, CARAMELIZED APPLE ANDRED GLOBE GRAPES, TURKISH FIGS AND APPLE CHUTNEY- PAIRED WITH DAISY SANGRIA Foie Gras Panna Cotta 300g duck foie gras slices, vein removed 300ml full cream milk 200ml whipping cream 150g bruised lemongrass, white part only 5g toasted cardamom pods 5g toasted star anise 10g black pepper whole 2g sugar Salt and pepper 5g gelatine leaves

Apple Syrup 100ml fresh apple juice 5g fresh thyme Fig Chutney 300g dried figs 150g pear pecham, peeled and diced 25og red wine vinegar 125g brown sugar 75g onion, chopped 25g ginger, sliced thickly 2g whole grain mustard 1/4 pcs lemon, zested 1/2 cinnamon stick 4g salt 0.5g all spice powder 0.5g cloves, ground Caramelized Apple 75g local green apple, sliced thinly 25g sugar

Caramelised Grapes 200g Red Globes grapes 200ml sugar 50ml water

532

1. Heat up milk in a sauce pan with lemongrass, cardamom pods, black pepper and star anise under low heat for 20 minutes.

2. Seasoning the sliced Foie Gras with salt and pepper.

3. Pan sear foie gras slices on both sides until golden brown.

4. Strain the milk with a fine sieve.

5. Soak gelatine leaves in cold water until soft.

6. Take out the gelatine leaves and add into the milk.

7. Blend the infused milk, cream and foie gras in a blender until smooth.

8. Add apple syrup, salt and pepper to taste.

9. Transfer the foie gras mixture into the mould and keep in the chiller.

1. Place apple juice and fresh thyme in saucepan.

2. Bring to boil then simmer until it reaches syrup consistency.

1. Sauté chopped onion and ginger in a saucepan until fragrant.

2. Add diced pear, cinnamon stick, all spice powder and cloves. Sauté for another minute.

3. Then add dried figs, red wine vinegar, brown sugar, mustard and salt.

4. Cook until it reaches chutney consistency.

1. Place sugar and water in saucepan.

2. Bring to boil and cook until it reaches caramel consistency.

3. Coat the grapes with the caramel syrup.

4. Finishing: 5. Garnish the foie gras panna cotta with caramelized apples, caramelized grapes and fig chutney.

Indonesia

DAISY SANGRIA 2g Dilmah Uda Watte Loose Leaf 110ml cold water 15ml lemon juice 10ml simple syrup 45ml Pinot Noir, Robert Mondavi USA 20ml Hennessy XO 1 can soda water 5g black grapes 1 pcs of green apple

1. Do a cold brew with 110ml cold water.

2. Cut half of an apple and grape then place them in a mixing glass.

Muddle well.

3. Pour all ingredients into a mixing glass and stir until it is mixed well. Do a julep strain and pour into a wine glass. Place an ice cube inside and top up with some soda water.

4. Garnish with a slice of apple, grape and lemon.

Glass : Red wine glass.

533

Indonesia

SENCHA GREEN TEA SMOKED DUCK BREAST TART

PARSNIP PUREE, GORGONZOLA CHEESE, FRESH POMEGRANATE, VANILLA GASTRIQUE 1 piece puff pastry

1. Preheat oven to 200⁰C. 2. Bake puff pastry in oven for 12 minutes.

Smoked Duck

1. Marinate the duck breast with salt and pepper. Leave marinated for 30 minutes.

2. Bring a frying pan to medium heat, seal and brown the duck breast skin down for 5 minutes. Remove and set aside.

3. Place some foil in a wok, add cinnamon stick, star anise, Sencha Green tea, sugar and rice grains.

4. Place a wire rack in the wok and cover.

5. Turn the heat to high until the woks begin to smoke. Add duck breasts skin-up and reduce the heat to medium. Cover and allow to smoke for 10 minutes.

6. Turn off the heat and rest the duck for another 5 minutes.

7. Cool down and place in the chiller.

1 pcs duck breast, skin on 1 pcs cinnamon stick 2 pcs star anise 100g sugar 100g rice grains 100g Dilmah Sencha Green Tea Salt and pepper

Parsnip Puree 250g parsnip, peeled and cut into 4 pieces 100ml cream 5g thyme leaves 10g garlic, peeled and skin off Salt and pepper

Vanilla Gastrique 250ml brown chicken jus 1/4 pcs vanilla stick, seeds only 50ml red wine vinegar 20g sugar 20g pomegranate seeds 10g gorgonzola cheese

534

1. Put parsnips in a pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender.

2. In a medium saucepan place the cream, thyme sprigs and garlic over low heat and bring to a simmer. Drain parsnips and place them in a food processor. While processing, add the strained heavy cream mixture. Season with salt and pepper to taste, and puree until very smooth.

3. Slice the smoked duck breast.

4. Arrange the parsnip puree, crumble gorgonzola cheese on top of the parsnip and arrange the sliced smoked duck breast. Serve the duck tart with vanilla gastrique.

1. Place Brown Chicken Jus, vanilla seeds, red wine vinegar and sugar in a saucepan and let it reduce over a low flame until it’s about half the original volume. At that point, it should coat the back of a spoon.

Indonesia

535

Indonesia

536

Indonesia

CEYLON CHAI SPICE INFUSED KOLAK PISANG CANNELLONI

BANANA COMPOTE IN SWEET POTATO CANNELLONI SERVED WITH CEYLON SPICE CHAI INFUSED COCONUT MILK Kolak Pisang 250g plantains 20g cardamom pods, toasted lightly 2g black peppercorn, toasted lightly 2g fennel seeds, toasted lightly 50g cinnamon stick, toasted lightly 3 pcs pandan leaves 1l water 250ml coconut milk 4 bags Dilmah Ceylon Exceptional Spice Chai Tea 2 pcs orange peel

Sweet Potato Cannelloni 500g sweet potato 4 Pcs egg yolks 150g all purpose flour 5g cinnamon powder 10g icing sugar 5g salt 100g pearl sago

1. Steep the tea with 2 pieces of orange peel for 5 minutes. Strain and set aside 2. Bring water and 25 ml coconut milk over medium heat in saucepan.

3. When the water is slightly heated, toss in the plantain and palm sugar.

4. Lower the heat and continue cooking.

5. Maintain the heat to cook the plantain by hot water and not boiling water.

6. Add the rest of coconut milk.

7. Keep cooking over low heat. Remove from the heat and leave rest for 30 minute 8. Take out the plantain and dice it.

9. Spoon the diced plantain onto the sweet potato pasta dough and roll into cannelloni.

10. Strain the coconut milk and continue cooking to reduce under low heat until the flavours are strong and have the sauce consistency.

11. Poach the cannelloni in the coconut milk.

12. Add in the steeped milk.

13. Cool it down and serve with pearl sago.

1. Preheat oven to 200°C. 2. Arrange the sweet potatoes on a baking tray.

3. Bake until a bit overcooked for about 45 minutes.

4. Let it sit until cool enough to handle.

5. Cut into 2 and scoop out the flesh.

6. Pass the sweet potatoes through a potato ricer or grate them as whole.

7. Make a mound of sweet potatoes on the counter with a well in the middle.

8. Add the egg yolks, icing sugar, cinnamon powder and salt in the middle.

9. Mix the sweet potatoes with hands.

10. Sprinkle the flour over the sweet potatoes. Knead and press.

11. Form into big balls and leave to rest for 20 minutes.

12. Roll into a pasta sheet.

537

Indonesia

The Dharmawangsa Jakarta Set in a peaceful prestigious oasis of serenity and timeless architectural design which exemplifies the Indonesian aspiration to be thoroughly modern yet distinct at the same time, the Dharmawangsa Jakarta is elegance personified. Represented by Rozacques A.A Momonga & Yuri Komalasari.

538

Indonesia

MENU DILMAH UDA WATTE BLACK TEA paired with BEEF RENDANG SANDWICH

JAVA SPICE paired with BOLU KETAN ITEM KUKUS

OOLONG MARTEANI paired with LOBSTER BUNAKEN GOHU

EARL SQUASH PANGERAN DADAR GULUNG DECONSTRUCTIVE

BALINESE LILIT SATAY ITALIAN ALMOND KLAPPERTAART

539

Indonesia

540

Indonesia

“BEEF RENDANG” SANDWICH

RED BEAN GLACED TURMERIC SANDWICH PAIRED WITH DILMAH UDA WATTE TEA 10 portions Tumeric Bread Recipe 1500g hard flour 500g cooked white sticky rice 750cc cold water 50g turmeric powder 30g bread improver 30g instant yeast 20g salt

Beef Rendang Red bean Glaced 1kg beef topside or silverside 2 pcs lemongrass 1 pcs turmeric leaf 2 tbsp tamarind water 5 pcs kaffir lime leaves 2l thick coconut milk 2tsp salt or to taste 200g red bean

Spice for the paste Recipe 250g Large red chillies (de-seeded) 10 pcs Shallots 5 pcs Garlic 25g Galanggale (peeled ) 25g Ginger (peeled)

1. Mix all ingredients and add cold water. Mix together till it becomes a dough.

2. Mould the dough to a ball and rest the dough around 30 minutes.

3. Bulk the dough and put in square ring 20x30 cm and rest for about 30 minutes.

4. Bake the dough at 190°C for 30 minutes.

5. Cool it and serve.

1. Put all ingredients for the paste in a blender or food processor.

2. Add 50ml coconut milk to help the blending process and blend until smooth.

3. Put the beef and spice paste into a wok or a large saucepan.

4. Pour in the coconut milk, add the lemon grass, kaffir lime leaves, and turmeric leaves. Stir to mix.

5. Cook over medium – high heat until the coconut milk boils.

6. Adjust the heat to medium and simmer for 1. 5 hours uncovered until the coconut milk becomes thicker and oily. Stir occasionally.

7. Add the tamarind water and salt to taste (note: if you prefer the dish with sauce the cooking can be stopped now). Add red bean whole into the mixture.

8. Continue cooking on low heat for about 30 minutes.

9. Cook until the coconut milk has evaporated and the beef and sauce has become brown and red bean almost dry (at this stage you will probably need to stir all the time to prevent burning ).

10. Put the rendang onto turmeric bread, red bean and beef rendang.

Garnish.

541

Indonesia

“BOLU KETAN ITEM KUKUS”

BLACK STICKY RICE STEAM CAKE TANGERINE CHEESE FROSTING PAIRED WITH JAVA SPICE 10 portions Steamed Black Sticky Rice cake 250g black sticky rice flour 6 pcs whole egg 200g sugar 150g melted butter Drop of vanilla essence

Tangerine Jam Recipe 200g pontianak orange skin 90ml lemon juice 200g sugar 200g pectin 100g glucose 40g apricot gel

Tangerine Cheese Frosting 225g cream cheese 225g mascarpone cream 115g icing sugar 360g whipped cream 100g tangerine jam 5 pcs gelatine leaf

1. Beat eggs and sugar with an electric mixer until stiff peaks form.

2. Fold the egg mixture with melted butter until all the ingredients blend nicely.

3. Pour the mixture into a small rectangular mould.

4. Preheat a steamer until hot and put the mixture, steam around 30 minutes.

5. Let the cake rest and cool. Then garnish with Tangerine cheese frosting* and jam*. Garnish with fruits.

1. Wash Pontianak orange skin in the water 2. Boil orange skin in the water and change the water 3 times. Add lemon juice, sugar, glucose and steep till the mixture is reduced.

3. Blend the orange mixture until smooth and add pectin and apricot gel until reduced.

4. Leave to cool.

1. Beat cream cheese, mascarpone cream and icing sugar with an electric mixer.

2. Fold the cheese mixture with whipped cream.

3. Soak gelatine with cold water and melt in the pan. Pour gelatine into the cheese mixture and add the tangerine jam.

4. Fold carefully until creamy, and ready to use.

JAVA SPICE - HOT MOCKTAIL

15ml strawberry spice “sambal” 4 pcs strawberry fruit 4 pcs cabe jawa 2 g gula jawa 10 ml Dilmah Ceylon Spice Chai

542

1. Muddle all ingredients and strain but leave a few strawberry chunks.

2. Add 1 teaspoon Acai Berry 3. Build the tea in the glass with all the items above with 100 ml Dilmah Acai Berry, Pomegranate and Vanilla infusion.

Indonesia

543

Indonesia

544

Indonesia

LOBSTER “BUNAKEN GOHU” 10 portions 500g lobster 500g papaya 300g large red chillies (de- seeded ) 40g fresh ginger 3 pcs lime juice Pinch of salt to taste

1. Blanch the lobster around 5 minutes and smoke it around 5 minutes.

2. Peel the papaya skin off and gritted.

3. Grind chillies and add grated ginger, lime juice and salt. Pour into papaya gritted in a bowl.

4. Keep it in a fridge and let it sit for 3 hours.

5. Serve the gohu with smoked lobster.

OOLONG MARTEANI 60ml vodka 50ml Dilmah First Ceylon Oolong Tea 1 scoop Oolong sorbet (recipe below)

1. Shake all the ingredients 2. Pour onto the Oolong sorbet in the martini glass. Garnish with tea leaves.

10 portions Oolong Tea sorbet 1l water 200g glucose 100g granulated sugar 150g Dilmah First Ceylon Oolong Tea 30g Gelatine Powder

1. Boil water, sugar, glucose and Dilmah Oolong Tea until boiled and the tea is reduced.

2. Soak the gelatin in cold water and melt the soaked gelatine in the microwave. Pour this into the mixture.

3. Strain the Dilmah Oolong Tea mixture and put into the ice cream machine for about 10 minutes.

4. After the mixture has frozen, keep in the freezer 1 night before use.

545

Indonesia

“DADAR GULUNG” DECONSTRUCTIVE

Pandanus Mille Feuille crepes, Coconut Mousse, Jackfruit compote, and jackfruit tuille

10 portions Pandanus Mille Feuille crepes 450cc fresh milk 50cc pandanus juice 250g soft flour 50g sugar 50g melted butter 4 pcs whole egg Pinch of salt

Coconut Mousse recipe 500cc coconut milk 200g sugar 10 pcs gelatine leaf 500g whipped cream

Jack Fruit Compote 250g sweet meat jackfruit 75g sugar 25g apricot gel 100ml water 10g corn flour 2 pcs fresh pandanus leaf Jackfruit Crispy Tuille 100g jackfruit puree 100g glucose

546

1. Pour all the dry ingredients in to the mixing bowl. Add eggs.

2. Add fresh milk and pandanus juice into the dry ingredients. Melt into the mixture and strain it.

3. Panfry the mixture with a little butter. Rest the mixture.

4. Spread a crepe with the coconut mousse. Build it up to next layer until your desired height is acquired.

5. Finish with the jackfruit compote, sliced banana, and jackfruit tuille.

1. Boil coconut milk and sugar until hot and the sugar has completely dissolved.

2. Soak the gelatin in cold water and add to the coconut mixture. Let the mixture cool until slightly thickened.

3. Combine the coconut mixture with whipped cream and fold with a rubber spatula until smooth.

4. Layer the pandanus skin crêpes with coconut mousse.

5. Keep in the chiller.

1. Dice the jackfruit.

2. Boil the jackfruit with sugar, apricot gel and pandanus leaf. Add corn flour.

3. Stir gently and cool.

1. Boil the all ingredients until glucose is dissolved.

2. Spread the mixture thickly in a silpat and bake in the oven until golden brown for about 15 minutes at 180°C. 3. Take out from the oven and keep in the freezer before use.

Indonesia

EARL SQUASH PANGERAN 60ml Dilmah Earl Grey syrup (made with 25g Dilmah Earl Grey Tea, 50g white sugar 40ml hot water) Sparkling water Earl Grey ice cubes (made from Dilmah Earl Grey Tea) Basil seeds

1. Build all ingredients directly in long glass, garnish with basil seeds.

547

Indonesia

548

Indonesia

ITALIAN ALMOND KLAPERTART

DILMAH ROSE WITH FRENCH VANILLA TEA CHOCOLATE BALL 10 portions Italian Almond Klappertaart 600cc fresh milk 1 pcs whole egg 1 pcs egg yolk 150g sugar 20g corn flour 20g soft flour 60g melted butter 600g fresh meat of young coconut 5 sachets Dilmah Italian Almond Tea 40 pcs toast almond nut 40 pcs golden raisins Rose with French Vanilla Chocolate Ball 250g soft flour 2 pcs whole egg 230g fresh milk 40g icing sugar 60g melted butter 1 tsp instant yeast Pinch of cinnamon powder

1. Boil milk and Italian Almond Dilmah Tea until the milk is half reduced.

2. Pour egg, egg yolk and sugar in the mixing bowl and beat until sugar is dissolved.

3. Pour corn flour and soft flour into the egg mixture.

4. Add the milk tea mixture into the egg batter and boil the mixture until creamy. Add the butter. Beat slowly until all ingredients are dissolved and add the coconut meat.

5. Pour Dilmah Italian Almond Tea cream into a cup.

6. Soak golden raisins with Dilmah Italian Almond tea and water before they are used for garnish.

7. Garnish the klapertart with toasted almonds, maple honey tuille* and golden raisin in the top.

1. Place the flour, icing sugar, instant yeast, eggs and cinnamon powder in the mixing bowl. Beat until fluffy and add the fresh milk and melted butter. Rest the mixture for a few minutes.

2. Preheat a round mould and pour the mixture into the mould. Bake until golden brown.

3. Inject the Rose with French Vanilla Ganache (recipe below) into the ball once cooled.

4. Dip the ball in chocolate and dust with icing sugar.

1. Preheat cream and the tea until boiled and strain it.

2. Bain marie dark chocolate compound and couverture in the 300g fresh cream mixing bowl until melted.

250g dark chocolate compound 3. Add the Rose with French Vanilla cream into the melted 150g dark chocolate couverture chocolate.

3 Sachets Dilmah Rose with French 4. Stir until all ingredients are dissolved and keep for one night Vanilla Tea before use.

Rose with French Vanilla Ganache

* Maple Honey Tuille Recipe 180g icing sugar 110g soft flour 110g melted butter 45g maple syrup 45g honey

1. Mix all the ingredients in a mixing bowl and keep in the chiller for one night before use.

2. Bake the tuille dough in a silpat for about 10 minutes at 180°C. 3. Turn from the oven, let it dry a few minutes and keep in a jar before use.

549

Indonesia

The Royal Santrian Luxury Beach Villas (Gold Winner) An elegant haven by the sea, the The Royal Santrian Luxury Beach Villas consist of a tasteful collection of luxury villas ideal for blissful seclusion, comfort and the good life. Represented by Ida Bagus Oka Yanapriya & I Putu Muliadi

550

Indonesia

MENU FROM THE BEGINING UDA WATTE TEA paired with A TRADITIONAL MIXED NUT PIE WITH VANILLA CUSTARD

SUMMER 1922 paired with SWEET CASSAVA AND DARK CHERRY IN PARMESAN CHEESE

YOUNG AND BEAUTIFUL paired with DUO FANTASY OF SUSHI

THE GREAT GATSBY paired with SPICY DUCK SANDWICH

DEEF FRIED SCALLOP ROLL WITH SEAWEED SUPREME TEA SAUCE paired with SENCHA GREEN TEA BRULLE WITH PASSION FRUIT REDUCTION

551

Indonesia

552

Indonesia

TRADITIONAL MIXED NUT PIE WITH VANILLA CUSTARD Puff Pastry 100g cashew nut 80g almond 50g pie nut 100g palm sugar 150ml fresh milk 50ml cream 20g sticky rice

Custard 200ml fresh milk 1 tblsp custard powder 1/2 white sugar 1 vanilla essence

1. Cook the fresh milk with palm sugar and cream over low heat.

2. Stir and add the nuts and the sticky rice. Stir about 30 minutes until tick.

1. Cook fresh milk together with custard powder, white sugar and vanilla essence in low heat stir until thickened.

2. Oven puff pastry about 25 minutes with temperature of 165°C 3. Assemble.

553

Indonesia

SWEET CASAVA AND DARK CHERRY CAKE 400g cassava 100g brown sugar 200ml fresh milk 50g dry coconut 20g dark cherry 1/2 tsp cinnamon powder

1. Boil the cassava for about 1 hour until soft.

2. Cook fresh milk, brown sugar and cinnamon powder together. Stir slowly and add the soft cassava and dark cherry. Stir until smooth and golden brown in colour.

Topping :

1. Cook coconut milk with rice flour, salt and parmesan cheese stir until thickened.

200ml coconut milk 25g rice flour ½ tsp salt 50g parmesan cheese

SUMMER 1922 100ml Dilmah Earl Grey Tea 10g ginger 15g white chocolate 10ml american lemon 1 pieces turmeric 1 tbsp honey

554

1. Mix all ingredients in a tea pot.

2. Pour hot water and serve with honey and a squeeze of American lemon.

Indonesia

555

Indonesia

556

Indonesia

DUO FANTASY SUSHI 180g sushi rice 50g fresh salmon 50g toro 50g wagyu beef 50ml mayonaise 5ml soya 1/2g wasabi 25g smoked salmon sauce

1. Cook the sushi rice.

2. Assemble sushi rice with fresh salmon on top.

3. Assemble in the same manner, sushi rice with grilled wagyu beef and torro sashimi. Sandwich.

4. Duo sushi served with mayonaise , soya and wasabi.

YOUNG AND BEAUTIFUL 45ml Dilmah Earl Grey Tea 30ml Grey Goose Vodka 10ml cointreau 10ml lime cordial 10ml mint syrup 2 pcs fresh pineapple 1/2 pcs tamarillo 1 pcs lemongrass

1. Muddle all fruit, mix with all spirit , shake and strain into a glass.

557

Indonesia

SPICY DUCK SANDWICH

(PAIRED WITH THE GREAT GATSBY) 50g duck breast 10g homemade spices powder 2 tbsp olive oil 80g mushroom sauce 1 pcs English muffin Mozzarella cheese

1. Marinate duck breast with homemade spice powder. Grill until medium well.

2. Slice in to thin slices and place on top of an English muffin with mushroom sauce and mozzarella cheese.

THE GREAT GATSBY - TEA MOCKTAIL –CHILLED 90ml Dilmah Supreme Ceylon Single Origin Tea 5tbs daluman ( homemade jelly from Bali ) 5 pcs raspberry fruit 30ml passion fruit puree 20ml simple syrup 30ml honey 90ml coconut water

558

1. Mix all ingredients and shake. Pour into glass.

Indonesia

559

Indonesia

560

Indonesia

DEEF FRIED SCALLOP ROLL WITH SEAWEED SUPREME TEA SAUCE 200g scallop 100g minced prawn 2 pcs nori

1. Brew the tea and cook with nori (seaweed) mirin, soya and sugar cook until very thick.

2. Roll the scallop and minced prawn with nori and deep fry with tempura flour.

Sauce : 25g Ceylon Supreme tea brewed with 200 ml hot water 1pcs nori/seaweed 0.5l water 0.1l mirin 0.1ml soya 0.1g sugar

561

Indonesia

SENCHA GREEN TEA BRÛLÉE WITH PASSION FRUIT REDUCTION 250ml Sencha Green Tea 100g créme brûlée powder 250ml cream 100g white sugar

1. Brewing Sencha green tea for about 2-3 minutes.

2. Cook green tea with fresh milk, créme brûlée powder, cream and white sugar, stir slowly until the brûlée is thickened.

Sauce

1. Reduce fresh milk, Cointreau and fresh milk in low heat, stir until thick and smooth.

100g passion fruit 30ml Cointreau 20ml fresh milk 5ml lime cordial

562

Indonesia

563

Indonesia

The Trans Luxury Hotel Bandung (Gold Winner) A sophisticated blend of Indonesian tradition with a refined contemporary interpretation, the Trans Luxury Hotel Bandung is the epitome of luxury with a class of its own. Represented by Nalendra Anindita & Yandi Maranto.

564

Indonesia

MENU OX-TAIL BROCHETTE A TRADITIONAL OX TAIL SERVED WITH POTATOES, CARROT ON A SKEWER

paired with YATA WATTE TEA

KETAN BAKAR LEMBANG PAN SEARED WHITE STICKY RICE WITH MEDIUM SPICY ‘ONCOM’ SAUCE

paired with BANDREK TEA

MOCHI KACANG CIANJUR PEANUT STUFFED DOUGH SERVED WITH POPPING CANDY AND BLACK OLIVES POWDER

paired with SPARKLING APPLE CAMOMILE

KETAN SARIKAYA WHITE RICE PUDDING TOPPED WITH PALM SUGAR CREAM

(CAI KANYAAH)

FOIE GRAS SOY BEAN GOOSE LIVER MIXED WITH SOY MILK INFUSED WITH BERRY SENSATION TEA

EARL GREY PANNA COTTA BLENDING CREAM WITH EARL GREY TEA

565

Indonesia

566

Indonesia

OX-TAIL BROCHETTE 6 portions 357g oxtail 28g garlic 23g shallot 7g celery 8g leeks 8g lemongrass 10g galangal 9g ginger 1g clove 4g cinnamon stick 2g nutmeg 3g anise star 1g kaffir lime leaf 0.5g bayleaf (local) 2g cardamom 1100ml beef stock 3g black peppercorn 6g sugar 12g salt 15g lechitine Micro herbs Edible flowers

1. Blanch the oxtail and scrap off the froth.

2. Pre-heat the oven at 180°C and roast all the bulbs as well as all the aromatic ingredients in the oven at 180°C for 8 minutes.

3. Put the blanched ox-tail and the roasted vegetables into the vacuum pack.

4. Season the pack as needed and vacuum the ox-tail tightly. Cook in a water bath for about 60°C for 10 Hrs. 5. Check the tenderness. Tear the packet off.

6. Serve it by using a skewer.

567

Indonesia

KETAN BAKAR LEMBANG 6 portions For Ketan 250g sticky rice, soaked for 2 hrs 75ml coconut milk 15g salt 100g coconut, grated Peanut & Oncom 75g peanut 20g chilli, red 5g chilli, bird eye 10g garlic 15g salt 30g sugar, brown 150g water, hot 10ml vinegar, white 75g oncom 30g shallot 15g garlic 50ml corn oil

1. Steam the sticky rice for about 20 minutes.

2. In the other pot, bring the coconut milk to boil and add salt. Simmer.

3. Add on the steamed sticky rice to the simmered coconut milk. Mix well.

4. Once mixed, steam it again for another 25 minutes until cooked.

5. Transfer to a plastic bowl. While it is still hot, mash it and shape it into a rectangular shape (place the banana leaves as the under layer). Set aside and let it cool.

6. For the peanut and oncom sauce, grind all the ingredients together.

7. Heat oil in a small pot, put all the ground ingredients. Sauté until fragrant, continue by adding the water and vinegar.

8. Before serving the dish, grill the shaped sticky rice and serve the sauce together with it.

KETAN BAKAR LEMBANG 200g Dilmah Ceylon Spice Chai 200g herb syrup

568

1. Brew the Ceylon Spice Chai.

2. Build the drink with herb syrup.

Indonesia

569

Indonesia

570

Indonesia

MOCHI KACANG CIANJUR 6 portions 200g glutinous rice flour 15g rice flour 80g sugar 250ml water 10g butter 5g salt

Filling 75g peanut 25g sugar 20ml water

1. To make the outer skin, mix the flour and add on water, salt and butter.

2. Pour the mixture into a container and steam for 10 minutes 3. Remove from steamer, stir to mix the top and the bottom part of the mixture and place it again on the steamer for about 20 minutes. Keep warm 4. To make the filling, temper the peanut until cooked. Set aside and remove from the outer skin. Grind all and mix with sugar and water.

5. To make a mochi, get a spoon of warm skin mix (it is important to keep it warm) and flatten it, place the filling on the flattened skin and roll it to make a small ball.

6. Dust the rolled dough onto the corn flour.

7. The mochi is ready to serve. Garnish accordingly.

Dusting 50g corn flour

SPARKLING APPLE CHAMOMILE (ICE MOCKTAIL) 300g Dilmah Pure Chamomile Flowers 30g apple syrup

1. Combine chamomile and apple syrup.

2. Siphon.

571

Indonesia

KETAN SARIKAYA 6 portions

The base 200g sticky rice, soak for about 2 hours in water 200ml water, boil 5g salt

Sariyaka mix 3 nos egg, whole 100ml coconut milk 200ml water 125g brown sugar 4g mocca paste 2g salt 20g corn flour 100g coconut, grated

1. For the base, steam the soaked sticky rice for 15 minutes. Take it out and mix with salt and water. Steam again for 20 minutes till it’s cooked.

2. Once cooked, set aside.

3. For the Sarikaya, boil the water and sugar until it dissolves.

4. Mix the rest of the ingredients together (except the egg) and pour it on to the egg mix. Stir well.

5. Pour the mixture on to the sticky rice base, steam again for about 45 minutes at 60°C temperature.

CAI KANYAAH (BLACK TEA) 6 portions

45ml Dilmah Elegant Earl Grey 15ml fresh milk 20ml vodka (Grey Goose ) 15ml Crème de Cacao White 15ml vanilla syrup

572

1. Combine all ingredients.

2. Shake.

Indonesia

573

Indonesia

574

Indonesia

FOIE GRAS SOY BEAN 6 portions Foie Gras Terrine 250g foie gras 5g salt 2g black pepper

For Foie Gras Soy Bean 250g foie gras terrine 250ml soya milk 25g flour, all purpose 4 sachets Dilmah Berry Sensation Tea

1. To make the terrine, clean the veins off the foie gras and season with salt as well as black pepper. Vacuum the foie gras and let it marinate for a night.

2. After that, poach the foie gras at 60°C for 12 minutes. Chill it down.

3. In a separate pot, boil the soya milk together with the tea. Once boiled, simmer for 5 minutes and remove from stove. Cover with plastic wrap and let it infuse for 1 hour.

4. Bring up the soya infusion to boil again. Add the foie gras gradually.

5. Stir well. Cook for 5 minutes.

6. Remove from the stove and pour it on a steel tray (use cling film as an outside layer, before pouring the mix).

7. Let it set and cut individually.

575

Indonesia

EARL GREY TEA PANNACOTTA 350ml cream, cooking 50g sugar 12g gelatin 125ml milk 2 sachets Dilmah Earl Grey Tea

576

1. Infuse the milk with tea by bringing it up to the boiling point. Once boiled let it simmer for 5 minutes.

2. Remove from fire and cover for an hour.

3. Strain the milk. Bring it to 55°C and put the gelatine in.

4. Avoid whisking too much. Once it is set, small bubbles may form if it is whisked too much.

5. Pour it into the mould and chill.

6. Serve once set.

Indonesia

577

credits macau

page 12

National Winner

Gold Winner

Kenny Chen & Ellen Dong

Neo Ng & Faustino Tabilas Jr

MGM MACAU

Grand Hyatt Macau

page 14

page 24

A DILMAH MACANESE HIGH TEA

A FANTASY HIGH TEA

CHAI MASALA CUSTARD TARTLET

PIG’S EAR TOWER

WITH POACHED SAFFRON PEAR & ORGANIC

paired with

RAISIN COMPOTE

RAN WATTE

paired with MEDA WATTE COLD TEA MOCKTAIL

CHICKEN LEG WITH PORTUGUESE SAUSAGE paired with

MACANESE MENINO CAKE

MAJESTIC MINTEA

WITH CHINESE PEACH JAM & EARL GREY INFUSED MILK CHOCOLATE SPHERE

PORTUGUESE EGG TART

paired with HOT 5. TEA MOCKTAIL TEA INFUSED

paired with ITALIAN JASMINE RASPBERRY MINT BABA WITH RHUBARB COMPOTE & ANGEL HAIR

MOLECULAR MINT SPHERE

paired with

WITH JASMINE TEA COCKTAIL &

ORANGE GALLE

STRAWBERRY CAVIAR

TEA INFUSED PASTEIS DE BACALHAU YATA SERRADURA

578

Gold Winner

WESTIN MACAU Bruno Santos & Bruno Santos

page 36 THE CARAVELA JOURNEY SAGRES: PASTEIS

MACAU: BOLACHA MACANESE ALMOND COOKIES paired with CHÁ PERFECTLY BREWED PRINCE OF KANDY TEA TEA INFUSED PEARL RIVER DELTA: SESAMO POACHED GLUTINOUS RICE BALL IN LYCEUM BERRY & NATURAL CEYLON GINGER TEA

COD BRANDADE COOKED WITH SOUCHONG TEA WITH WHITE BEAN WARM EMULSION, SAGRES ONION CONFIT & AQUITAINE CAVIAR paired with LIMONADA LÚCIA-LIMA REFRESHING CHILLED CEYLON YOUNG HYSON WITH FRESH LEMON JUICE CORDIAL

Silver Winner

CABO VERDE: PÃO TAPIOCA BREAD WITH BEIRÃO CHEESE & BLACK OLIVE JAM

Tommy Li & Helena He

City of Dreams page 50

paired with SPICED CARAVELA WARM SWEETENED YATA WATTE TEA

DILMAH HIGH TEA

INFUSED WITH ORIENTAL SPICES YUZU CURD STRAWBERRY WAFFLE CONE MOÇAMBIQUE: PIRI-PIRI LIGHT SPICED CHICKEN WRAPPED IN A BEAN CURD SKIN SERVED WITH MATATA SAUCE paired with ULTRAMARINO PORT WINE & PORTUGUESE VODKA WITH FRESHLY SQUEEZED LEMON, HOMEMADE VANILLA CEYLON TEA SYRUP, EGG WHITE & CREOLE BITTERS

SAUTÉE TOMATO WITH SHRIMP BAGUETTE PORT WINE ONION FOIE GRAS QUICHE TEA INFUSED NATURAL CEYLON GINGER TEA PRALINE MEDAWATTE TEA-RAMISU

CAPE OF MALACA: NATA PORTUGUESE EGG TART TOPPED WITH GOMANTUNG BIRD’S NEST INFUSED WITH LYCHEE, ROSE & ALMOND

LYCHEE WITH ROSE & ALMOND SCONES

paired with

OOLONG FLAVOURED MUSHROOM CIABATTA

APPLE GALANGAL MARTINI PORTUGUESE VODKA WITH FRESHLY SQUEEZED GREEN APPLE JUICE, LEMON, CEYLON CINNAMON SPICE TEA, LYCHEE LIQUEUR CAVIAR & CINNAMON AIR

579

Silver Winner

Galaxy Macau

TEA OF HEAVEN TI-ALMOND CAKE WITH EARL GREY TEA CREMEUX & RASPBERRY MARMALADE

Jerry Li & Smita Grosse

page 60

THE EMPEROR’S HIGH TEA EMPEROR’S GARDEN DILMAH LYCHEE WITH ROSE AND ALMOND TEA, BABA AU THÉ, CUSTARD CREAM & FRESH FRUITS paired with THE LIGHT BREEZE CHAMOMILE TEA WITH MEDLAR, DRIED LOGAN & CLOVE THE RIPPLING EFFECT SALMON WITH CUCUMBER, HORSERADISH, LEMON, CAVIAR & SHALLOT paired with THE ROCK ROSE WITH FRENCH VANILLA TEA WITH

Silver Winner

INSTITUTE FOR TOURISM STUDIES (IFT) MACAO Billy Chang & Jeffery Lai

page 76

DILMAH HIGH TEA PORTUGUESE DICE WITH CHORIZO AVOCADO & QUAIL EGG paired with TEA MOJITO

HENNESSY XO & BUTTERSCOTCH SYRUP TATIN OF SEARED SCALLOP, PATA NEGRA & PEACH SYMPHONY DILMAH PEACH TEA IVORY CREAM WITH

FIG JAM

VANILLA & WHITE PEACH JELLY

EARL GREY MARTINI

paired with GOLDEN PRINCESS CEYLON CINNAMON SPICE TEA AND NATURAL ROSEHIP WITH HISBISCUS INFUSION WITH PASSION FRUIT SYRUP, ROSE SYRUP, LEMON JUICE & EGG WHITE

paired with

COCONUT MOUSSE WITH GINGER SABLE & LIME MARSHMALLOW paired with DILMAH NATURAL CEYLON GINGER TEA WITH HONEY

THE POND OF ETERNITY CHOUX SWAN WITH EGG MAYONNAISE, CHIVES & CENTURY EGG ASPIC paired with EVENING FRAGRANCE RAN WATTE TEA TEA INFUSED JOURNEY TO THE WEST DILMAH ROSEMARY & PEPPERMINT TEA CUSTARD ON A SAVOURY TART WITH WILD HERBS & PARMESAN CHEESE

ALMOND LOLLIPOP WITH SAFFRON GANACHE AND PORTUGUESE ALMOND CAKE paired with DILMAH YATA WATTE TEA INFUSED DILMAH MINT TEA CAVIAR WITH BACALHAU PRAWN DUMPLING WATTE BLACK TEA CREAM CARAMEL

580

hong kong Joint National Winner

page 90

T-BOND: ROGER MOORE

Island Shangri-La

FRESHLY BREWED DILMAH YATA WATTE

Ng Wai Kee & Ernest Wong

paired with

page 92

SINGLE REGION TEA CHOCOLATE MINT BOMB WITH DILMAH PURE PEPPERMINT LEAVES

A HOLLYWOOD HIGH TEA JURASSIC PARK EGG SABAYON WITH DILMAH CEYLON OOLONG & ASPARAGUS paired with STEVEN SPIELBERG DILMAH ROSE WITH FRENCH VANILLA CHILLED COCKTAIL

Joint National Winner

Hong Kong Cricket Club Jason Chan Yee Chiu & Ho Wing Hong

page 104

IN THE MOOD FOR LOVE CLEMENTINE TANGERINE WITH DILMAH

A FANTASY HIGH TEA

NUWARA ELIYA PEKOE SORBET paired with

SOMETHING SAVOURY

MAGGIE & TONY

TIMBALE OF SOUS VIDE LOBSTER, SNOW

DILMAH NATURAL ROSEHIP & HIBISCUS CHILLED COCKTAIL

CRAB & CRUSHED AVOCADO WITH GAZPACHO DRESSING & CAVIAR PEARLS

THE GOOD THE BAD AND THE UGLY SMOKED CHICKEN SANDWICH WITH DILMAH MEDA WATTE BREAD paired with CLINT EASTWOOD CHILLED COCKTAIL WITH DILMAH PURE CHAMOMILE FLOWERS

paired with AFTERNOON LONG HOP CHAMPAGNE COCKTAIL AVOURY BLUE CHEESE SCONE SUNDRIED TOMATO JAM & COSLTON BASSET STILTON CREAM paired with DILMAH CEYLON SOUCHONG TEA

581

SOMETHING SWEET

SUMMER:

REAL RASPBERRY MOUSSE

CHAMOMILE MERINGUE BALL

WITH RASPBERRY NUGGETS & TEA JELLY

paired with

paired with

PEAR DREAM

PEACH ICE TEA & ROSEHIP CRICKET ORB

PEAR JUICE & DILMAH CEYLON CINNAMON SPICE TEA

TIMELESS BAKED PASSION FRUIT CHEESECAKE paired with BLUEBERRY & POMEGRANATE PIMM’S TEA INFUSED

AUTUMN: STEAMED BRIOCHE WITH BLACK TRUFFLE CREAM paired with HONEY GINGER

ROSE VANILLA & CINNAMON TEA

DILMAH GINGER TEA WITH HONEYCOMB &

ENCRUSTED TUNA

LEMONGRASS

PICKLED FENNEL, ROSEHIP & NATURAL HIBISCUS GEL, MINT & WASABI WINTER: ROSEMARY & PEPPERMINT CHOCOLATE BROWNIE WITH SOUR CHERRY COMPOTE & PEPPERMINT CREAM

BRAISED BEEF CHEEK WITH MASHED POTATO & BEEF JUS paired with IRISH TEA DILMAH MEDA WATTE BLACK TEA SPRINKLED WITH ORANGE PEEL & FRESH WHIPPED CREAM TEA INFUSED

Gold Winner

Kowloon Shangri-La Leung Kwok Kin & Jaume Ng

page 118

HIGH TEA FOR EVERY SEASON SPRING: SWEET TOASTED BREAD WITH ROASTED ALMOND TEA & BERRIES paired with SPRING MARTINI VODKA, DILMAH SENCHA GREEN TEA, FRESH LEMON JUICE & SIMPLE SYRUP

582

OOLONG PUFF CRACKERS WITH CITRUS BUTTER & LEMON BUBBLE EARL GREY TEA PISTACHIO LAYERED CAKE

Gold Winner

Hollywood Hotel, Hong Kong Cheung Kit Ting, Chiki & Wong Ka Yi, Kaka

Silver Winner

Mira – Hong Kong James Tamang & Jean-Marc Gaucher

page 144

page 130

MENU A MAGICAL DISNEY HIGH TEA MOZZARELLA CHEESE WRAPPED WITH

T’IGAR 55% CHOCOLATE CIGAR FILLED WITH 70%CHOCOLATE “GRAND CRU”, CRUNCHY

EGGPLANT

CEREALS & NORI HASH

paired with

paired with

DILMAH PRINCE OF KANDY TEA

FRESHLY BREWED DILMAH CEYLON SOUCHONG

VANILLA BAVAROIS WITH GREEN APPLE JELLY

LEMON & YUZU ESPUMA ON FRENCH

paired with

OYSTER

PASSION PLAYGROUND DILMAH ROSE WITH FRENCH VANILLA HOT MOCKTAIL CHOCOLATE OF PASSION FRUIT AND PRALINE CAKE paired with FANTASY VALLEY

CANNIBALE TARTAR BEEF TARTAR, GINGER JELLY ON “LACE “CRISPY FIVE SPICES BREAD LANGOUSTINE SASHIMI IN DILMAH PURE PEPPERMINT LEAVES NAGE WITH PEPPERMINT DRESSING

DILMAH VANILLA CEYLON TEA COLD MOCKTAIL

TEA INFUSED

SEAFOOD CUSTARD WITH SPOT PRAWN AND

CAVIAR T’SET CRISPY HIBISCUS SCONE WITH ROSEHIP & HIBISCUS CAVIAR, WHITE PEACH CAVIAR & HIBISCUS JAM

FENNEL SALAD paired with MAGICAL SHINY DILMAH LYCHEE WITH ROSE & ALMOND COLD COCKTAIL TEA INFUSED OOLONG CURED SALMON WITH CRUSTACEAN FOAM DUO OF DILMAH THE ORIGINAL EARL GREY EARL GREY ICE-CREAM WITH ORANGE CAKE & EARL GREY OF CHOCOLATE CREAM

583

Silver Winner

The Envoy – Hong Kong

CHEESE PALETTE

Anne Cheng & Amanda Wan

NECTAIRE WITH SMOKED GRUYERE & FOURMED’AMBERT

page 156

A JOURNEY WITH THE WORLD’S GREATEST WRITERS, ARTISTS AND CHARACTERS THE BEGINNING: GIN & TONIC MARSHMALLOWS ON A LYCHEE SPONGE WITH WHITE WINE JELLY DROPLETS paired with DEWDROPS OF THE HEART INSPIRED BY DAVID COPPERFIELD & DILMAH GREEN TEA WITH JASMINE FLOWERS THE JOURNEY: SMOKED DUCK SALAD IN A CHOUX PASTRY SWAN BOAT paired with SOME BIRDS AREN’T MEANT TO BE CAGED INSPIRED BY THE SHAWSHANK REDEMPTION, PEATY WHISKY & DILMAH BLUEBERRY& POMEGRANATE TEA SYRUP THE MERCHANTS: ALMOND AND PISTACHIO FINANCIERS TOPPED WITH A CARDAMOM BUTTERCREAM ROSE & A ROSE BUTTER LOLLIPOP paired with A ROSE BY ANOTHER NAME INSPIRED BY ROMEO & JULIET & DILMAH ROSE WITH FRENCH VANILLA

584

THE VISION: TARTLET, SCONES, & CROQUETTE OF SAINT-

paired with I DREAM OF PAINTING INSPIRED BY VINCENT VAN GOGH & DILMAH MEDA WATTE TEA THE NIGHTCAP: THE FIRST CEYLON SOUCHONG MACARON THIS IS THE FINEST HOUR: TUILE CIGARS INSPIRED BY SIR WINSTON CHURCHILL & DILMAH THE FIRST CEYLON OOLONG

Silver Winner

W Hotel

Ryan Fung & Kit Piu Yau

page 174

SOFT & CRISPY CHILLED TOFU MOROCCAN MINT GREEN TEA INJECTION CRISPY TOFU SKIN MOROCCAN MINT GREEN TEA DUST TOAST CRISPY SHRIMP TOAST WITH SWEET AND SOUR SAUCE SMOKY ROSE SMOKED DUCK WITH FOIE GRAS GEL INFUSED WITH ROSE AND FRENCH VANILLA GOLD INGOT RED BEAN CAKE WITH YATA WATTE COCONUT MILK TEA & GOLD BREADCRUMBS CANDY RED DATE AND WOLFBERRY WITH NATURAL CEYLON GINGER TEA GLASS PAPER THE EGG CHOCOLATE WITH PURE PEPPERMINT TEA GEL, SALTY EGG YOLK, CRISPY BREAD AND COCONUT CHIP

585

malaysia

page 188

National Winner

Shangri-La KL Usmarini binti Amril & Yam An Nie

page 190

Gold Winner

Dorsett Regency Kuala Lumpur Sabri Norizan & Ng Wai Kit

page 206 PRECIOUS – A REAL HIGH TEA

ASIA MEETS BRITAIN YUZU CHEESECAKE WITH ORANGE MARMALADE TART

HOME-MADE CHARCOAL BAGEL

paired with

WITH SMOKED SALMON

JASMINE BATRISYIA

paired with

DILMAH GREEN TEA WITH JASMINE

APPLE HERB TEA

FLOWERS, POMELO, HONEY & LEMONGRASS SMOKED FIVE-SPICE DUCK ON MANTOU paired with SPICES ORANGE WATTE DILMAH UDA WATTE SINGLE REGION

ÉCLAIR STUFFED WITH VIRGIN PINA COLADA CUSTARD paired with COCONUT GREEN TEA

CEYLON TEA WITH ORANGE PEEL & SELECTED SPICES

PASSION FRUIT & MANGO INDULGENCE

CHOCOLATE FINANCIER WITH PISTACHIO

& MANGO PARFAIT FINISHED WITH CHOCOLATE GLAZE

paired with DILMAH THE ORIGINAL EARL GREY

TEA INFUSED CEYLON GINGER TEA SALMON CORNETS CEYLON SOUCHONG TEA MOUSSE WITH HAZELNUT DACQUOISE

FRESH MANGO TART TOPPED WITH PASSION

paired with DILMAH THE FIRST CEYLON SOUCHONG TEA

TEA INFUSED KULFI STONE ROSEMARY & PEPPERMINT CRÈME BRÛLÉE ROSEHIP & HIBISCUS MACARON

586

Gold Winner

Datai Langkawi Suzana Usulddin & Junvy Rigor De La Torre

page 218

Silver Winner

Shangri-La Hotel Kuala Lumpur Yuliyaty binti Marijio & Goh Ti Cheong

page 230 “TEH”

A GARDEN HIGH TEA COCONUT PARFAIT CENDOL WITH MANGO CREAM

CHICKEN CORDON BLEU

paired with

WITH SMOKY CHIPOTLE SAUCE

DILMAH THE ORIGINAL EARL GREY

paired with DILMAH UDA WATTE TEA

GULA MELAKA SCONES SERVED WITH SAGO CRÈME CHANTILLY

BAKED BERRIES CLAFOUTIS

paired with

WITH CHERRY & ICING SUGAR

DILMAHSURI

paired with CHARMING BLUEBERRY

OTAK OTAK MILLE FEUILLE paired with

MILK CHOCOLATE MOUSSE

PEACH HALIA COOLER

WITH EGG CUSTARD, RASPBERRY JELLY & CHOCOLATE MACARON paired with

TEA INFUSED

VANILLA TOFFEE

CEYLON CINNAMON ROTI JALA CRÊPE – GATEAU WITH PURE PEPPERMINT AYAM SALAI PÂTÉ

TEA INFUSED NUTMEG QUICHE

ROSE & FRENCH VANILLA CHOCOLATE

SERVED WITH CEYLON CINNAMON SPICE

FONDANT GORENG WITH ROSE TEA CAVIAR

TEA & RED QUINOA ROSE & VANILLA DARK GLAZE CHOCOLATE ON BAKED DACQUOISE SPONGE CAKE TOPPED WITH A TOUCH OF MERINGUE

587

Silver Winner

Dorsett Grand Subang – Malaysia

Silver Winner

The Hilton Kuala Lumpur Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim

Raventhran a/l Jayatheeson & Khairul Akmal Arbaei

page 256

MENU

DIAMOND: A HIGH TEA OF ELEGANCE AND SIMPLICITY

LAMB TANDOORI IN PITA POCKETS

GUANAJA CHOCOLATE MOUSSE

SERVED WITH MIXED VEGETABLE RAITA

WITH YUZU CURD & PEAR CHOCOLATE

AND A DRIZZLE OF DILMAH PURE PEPPERMINT CHUTNEY

GANACHE

paired with

NUWARA ELIYA PEKOE

page 242

paired with

DILMAH PRINCE OF KANDY TEA BREADED MOZZARELLA CHEESE PANDAN PANCAKE

WITH ROMAINE SALAD & MARMALADE

FILLED WITH DILMAH VANILLA TEA CRÈME

DRESSING

BRÛLÉE, SERVED WITH PLUM COMPOTE & NATURAL ROSEHIP WITH HIBISCUS SYRUP

paired with

paired with

DILMAH MOROCCAN MINT GREEN TEA

DILMAH LYCHEE, ROSE AND ALMOND TEA

PASSION SAVARIN

PASSION FRUIT & CHOCOLATE TART

JELLY

SERVED ON A COCONUT & CHOCOLATE CRUST, GLAZED WITH WHITE CHOCOLATE MINT GANACHE

WITH IVORY MOUSSE AND BASIL TABASCO paired with PARADISE MOCKTAIL

paired with PARADISE MOCKTAIL

TEA INFUSED HOKKAIDO SCALLOP

TEA INFUSED CEYLON YOUNG HYSON CRUSTED CHICKEN

BOHEMIA AVOCADO PAVE

ROULADE

WITH VANILLA CRÈME BRÛLÉE & NITROGEN

SERVED WITH SWEET POTATO PURÉE, SPICY

ROSE WITH FRENCH VANILLA ICE CREAM

PINEAPPLE JAM & CHIPS BANANA PARCEL SERVED WITH ROSE FRENCH VANILLA TEA CUSTARD & BERRY SAUCE

588

WITH PEPPERMINT LEAVES SAUCE

Silver Winner

Intercontinental Kuala Lumpur Nurul Shakira & Chef Mohd. Firdaus bin Ismail

page 268

A T-ASTE SENSATION HONEY YOGHURT MOUSSE WITH CHOCOLATE FEUILLETINE ON TART SHELL paired with DILMAH UDA WATTE SINGLE REGION CEYLON BLACK TEA SEA SALT CHOCOLATE CREAM WITH WASABI MACARON paired with DILMAH NATURAL CEYLON GINGER TEA SMOKED SALMON PUFF WITH SOUR CREAM AND BLACK CAVIAR paired with ROSE MINT TEA MOCKTAIL

TEA INFUSED EARL GREY PUMPKIN DUMPLING WITH TEA BROTH LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE

589

united arab emirates

page 280

Joint National Winner

Joint National Winner

Dammika Herath & Lloyd Aleta

Shangri La Barr Al Jissah Resort and Spa Oman

Radisson Blu Hotel Dubai Deira Creek page 282 MENU CONFIT OF SALMON paired with CITRUS SENSATION

Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura

page 298

ARABIAN NIGHTS: THE DELICACIES OF SINBAD THE SAILOR OMANI LOBSTER SLIDER

GOLDEN FRIED CHICKEN DUMPLING

WITH BUFFALO MOZZARELLA, ARUGULA, & TOMATO-BASIL COMPOTE ON A SEAWEED FOCACCIA

paired with

paired with

LOST TREASURES OF CEYLON

MUSANDAM DHOW ROSE WITH FRENCH VANILLA CHILLED TEA

EXOTICA

MOCKTAIL

paired with ARABIAN DREAM CHOCOLATE ORANGE CAKE paired with MEDA WATTE SINGLE REGION CEYLON TEA

OMANI COFFEE BAVAROISE ON ORANGE & PISTACHIO CAKE paired with SUR SERENITY A GOLDEN MIX OF RAN WATTE, UDA WATTE, MEDA WATTE & YATA WATTE TEA BY DILMAH

TEA INFUSED

OMANI SPICES MARINATED YELLOW FIN

DILMAH MOROCCANMINT GREEN RUBBED

TUNA

LAMB LOIN

WITH YOGURT-TAHINA MINT SAUCE & CARAMELIZED ONION

DILMAH ROSE VANILLA FANTASY

paired with NIZWA’S MOUNTAIN SECRET A MANGO & STRAWBERRY HOT TEA COMFORTER

590

OMANI DATES WITH SPICY CHOCOLATE GANACHE paired with MUSCAT MYSTIQUE FRESHLY BREWED DILMAH PRINCE OF KANDY TEA TEA INFUSED THE ROMANCE OF ALADDIN AND JASMINE POACHED OMANI CHICKEN BREAST MARINATED WITH DILMAH GREEN TEA WITH JASMINE FLOWERS ALI BABA’S TREASURE TROVE SMOKED ICE CREAM INFUSED WITH ROSE & FRENCH VANILLA TEA DEHYDRATED DARK CHOCOLATE MOUSSE & SAFFRON ESPUMA

CARAMALISED BRIE CHEESE MILLE-FEUILLE WITH CREAMY AVACADO AND CONFIT TOMATO paired with STATELY ROMANCE EARL GREY INFUSED GIN WITH LYCHEE PURÉE & FRESH LEMON JUICE WILD BLUEBERRY ELIXIR SPHERE SUGAR FREE CHOCOLATE WITH GLUTEN FREE HAZELNUT SHORTBREAD, VIOLET BUTTER CREAM paired with THE GREAT WALL OF CHINA UDA WATTE SINGLE REGION CEYLON TEA ASTRAL WHEEL CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT paired with SPICY MOROCCAN MOROCCAN MINT GREEN TEA WITH FRESH

Silver Winner

Shangri-La Hotel Dubai Andreas Andersson & Saw Aung Kyaw Khaing

page 312

MINT LEAVES, APPLE & STAR ANISE PURÉE WITH A LEMON TWIST

TEA INFUSED FU LU SHOU EARL GREY INFUSED DATES WITH ORANGE

MENU DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE WITH SAFFRON & PASSION FRUIT EMULSION, CAPER POPPERS

AND CHOCOLATE GREEN TEA SMOKED DUCK BREAST WITH SAVORY CHOUX BUN, PAPRIKA SOUR CREAM & WARM DUCK ESSENCE

paired with HEALTHY PASSION CHAMOMILE WITH LEMONGRASS, FRESH LEMON JUICE & PASSION FRUIT

591

Silver Winner

St. Regis Abu Dhabi Raventhran a/l Jayatheeson & Khairul Akmal Arbaei

page 326 MENU

RAISIN & BUTTERMILK SCONES WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE paired with DILMAH YATA WATTE SINGLE REGION CEYLON TEA TRUFFLE EGG SANDWICH paired with RAN WATTE & PEACH COLD MOCKTAIL DILMAH RAN WATTE & PEACH TEA SHAKEN WITH CINNAMON, LEMON JUICE & STAR ANISE ROSE & LAVENDER MACAROON paired with FRUITY BERRY TEA COCKTAIL DILMAH UDA WATTE & MANGO & STRAWBERRY TEA SHAKEN WITH FRESH BERRIES, HAVANA CLUB RUM & CRANBERRY JUICE CHAI TEA TRUFFLE paired with COLD DESSERT TEA ITALIAN ALMOND & PRINCE OF KANDY TEA SERVED OVER CONDENSED MILK

592

thailand

page 336

National Winner

Shangri-La Bangkok Reinolf Moessl & Wilai Tangprasertsuk

page 338

Gold Winner

Centara Grand at Central World Napawan Phourkan & Kamonwan Juntarasate

page 352

THE ROYAL HIGH TEA MENU PHUKET MUD CRAB & NORI SANDWICH ON SQUID INK & POPPY SEED BREAD

CHICKEN, FOIE GRAS AND BLACK TRUFFLE

paired with

PITHIVIER

EXTRA SPECIAL TWIST

paired with DILMAH YATA WATTE SINGLE REGION

ROYAL PROJECT PHEASANT RILLETTE

CEYLON TEA

WITH FOIE GRAS TERRINE & PEACH ON TOASTED FOCACCIA

CROQUE MADAME REVISITED

paired with

paired with

MEDA WATTE SINGLE REGION CEYLON TEA

SMOKY-SPICY SOUCHONG COCKTAIL

COLD BLUEBERRY QUARK CHEESECAKE

THE ORIGINAL ICED “EARL GREY” TEA

paired with BLUE PARADISE

MINT, BLUEBERRY & POMEGRANATE COMFORTER

CHOCOLATE HAZELNUT SLICE

SWEETENED WITH HONEY AND RASPBERRY

paired with

SYRUP

BANGKOK ICE

TEA INFUSED SMOKED SALMON WITH KORAJ CREAM CHEESE MILLE FEUILLE

PEPPERMINT CHOCOLATE 593

Gold Winner

Zazen Boutique Resort and Spa Brouck Jean-Francois & Delattre Guillaume

page 362

TEA INFUSED GREEN TEA WITH JASMINE FLOWERS CRACKER SERVED WITH GRAVLAX SALMON & KUMBAWA CREAM LYCHEE WITH ROSE AND ALMOND INFUSED

A ZAZEN HIGH TEA

PINEAPPLE SERVED WITH LEMON CUSTARD &

RICOTTA AND HONEY ROLL

LONGKONG

WITH ALMOND & ORANGE BLOSSOM paired with MARYMINT TEA DILMAH t-SERIES ROSEMARY WITH PEPPERMINT WITH FRESH CUCUMBER, ROSEMARY, HOMEMADE TEA SYRUP & LIME JUICE

Silver Winner

POMME D’AMOUR FOIE GRAS

Four Seasons Hotel Bangkok

paired with

Channarong Hongsatan & Charoenchai Kamwong

ZAZEN AT-TEA-TUDE

page 376

DILMAH t-SERIES BLUEBERRY & POMEGRANATE, BELVEDERE VODKA, APPLE SOUR, POMEGRANATE & CRANBERRY JUICE WITH HOMEMADE TEA SYRUP ROSE WATER AND FIG ROLL WITH WHITE CHOCOLATE COATING paired with PASSIONA-TEA DILMAH t-SERIES VANILLA CEYLON, HOMEMADE TEA SYRUP, FRESH PASSION FRUIT, PASSION FRUIT SYRUP & A VANILLA STICK RED SNAPPER UDON

HIGH TEA FOR FOUR SEASONS THE SPRING: PARMESAN CROISSANT WITH GAROUPA BRANDADE paired with PLI DOK ORK PHOUN VODKA INFUSED WITH LYCHEE WITH ROSE AND ALMOND TEA WITH LYCHEE JUICE, FRESH LIME JUICE, VANILLA SYRUP & AMARETTO THE SUMMER:

SERVED WITH LIQUORICE FLAVOURED

BASIL, CUCUMBER AND CHEESE SANDWICH

DASHI & ATSINA

ROLLS

paired with

paired with

DILMAH t-SERIES THE FIRST CEYLON

YEN-CHUM SUMMER

SOUCHONG

APPLE JUICE, FRESH LIME JUICE & UNRIPE CARISSA CARANDAS FRUIT WITH MANGO & STRAWBERRY TEA SYRUP

594

THE AUTUMN: ALPACO CRÉMEUX LOG paired with PHAT-PLIEN THAAM ROO-DOO SPICED CHAI FROM DILMAH’S TEAMAKER’S PRIVATE RESERVE COLLECTION WITH HOMEMADE MAPLE GINGER SYRUP & CINNAMON MILK FOAM THE WINTER: ÉCLAIR DULCEY WHIP paired with RAN WATTE SINGLE REGION CEYLON TEA

MANGO COOKIE MANGO STRAWBERRY TEA JELLY AND BUTTER COOKIE paired with MANGO SAKE MANGO STRAWBERRY TEA, MANGO AND PINEAPPLE JUICE & FRESH MANGO CUBES CREAMY CHOCOLATE CAKE SERVED WITH YATA WATTE TEA SYRUP paired with DILMAH YATA WATTE SINGLE REGION BLACK TEA TEA INFUSED PHUKET LOBSTER MOROCCAN MINT & GREEN TEA SOFTBALL, BLOOD ORANGE SABAYON, & ORANGE CAVIAR

Silver Winner

JW Marriot Khao Lak Warud Wacharapunyanoon & Narubet ChaoPanich

CRÈME BRÛLÉE WITH COCONUT COOKIES AND DILMAH VANILLA TEA

page 390 MENU FROG LEGS SOUCHONG TEA MARINADE, GARLIC PURÉE AND PARSLEY SAUCE paired with SOUCHONG SOUR LAPHROAIG SINGLE MALT WHISKEY, CEYLON SOUCHONG TEA, FRESH LIME JUICE & SYRUP WITH A DASH OF BITTERS GOAT MEAT BRIOCHE SLOW COOKED GOAT MEAT, CINNAMON BRIOCHE, AVOCADO PURÉE, CHANTERELLE MUSHROOM POWDER, BLACK OLIVE POWDER, GOAT CHEESE & TRUFFLE MAYONNAISE paired with ROSEHIP DAIQUIRI ROSEHIP TEA, FRESH LIME JUICE, SYRUP & CINNAMON JELLY

595

Silver Winner

Silver Winner

Anupong Nualchawee & Nongnuch Abanpaew

Tim Reus & Pornchai Daomasratsamee

Le Meridien Suvarnabhumi

Sofitel Bangkok Sukhumvit

page 404

page 416

A LOTUS INSPIRED HIGH TEA

MENU

ALMOND MACARON WITH TUNA SPICY

FRESH SCALLOP NORMANDIE

paired with

WITH MANGO SAUCE AND FRENCH

DILMAH MEDA WATTE SINGLE REGION TEA

POLONAISE AVOCADO GUACAMOLE

PANANG CURRY WITH ROASTED DUCK paired with TEA ROSETINI JASMIN ROSELLE CAKE paired with THE FLOWERY BUTTERFLY MADELINE LEMONGRASS WITH GUAVA JAM AND HONEY paired with GENTLE ROSEMARY AND PEPPERMINT TEA INFUSED

paired with DILMAH PEACH TEA MOCKTAIL WITH FRESH PEACH JUICE, SMOKED CEYLON CINNAMON SPICE TEA FRAGRANCE & CINNAMON INFUSION LEMON CHOUX paired with THE ORIGINAL EARL GREY TEA WITH ICE-BALL OF LEMONGRASS, KAFFIR LIME AND ORANGE ZEST MARBLE RED WINE AND PORT FOIE GRAS TERRINE WITH BALSAMIC REDUCTION & BLUEBERRY

MENG LOTUS

paired with

MINCE CHICKEN WITH NATURAL CEYLON

BLUEBERRY AND POMEGRANATE TEA

GINGER TEA WITH TAMARIND AND

COCKTAIL

GOURAMI FISH TO BE EATEN TOGETHER

WITH FRESH BLUEBERRY, POMEGRANATE

WITH LOTUS FLOWER.

& RASPBERRY SERVED IN A BOTTLE WITH SMOKE OF DILMAH PURE CHAMOMILE FLOWERS VANILLA MILLE FEUILLE paired with DILMAH UDA WATTE SINGLE REGION CEYLON TEA

596

TEA INFUSED GREEN TEA WITH JASMINE FLOWERS MARINATED SALMON SERVED WITH POTATOES ESPUMA & BLACK

MOO HONG PUFF SIGNATURE SMOKED PORK TENDERLOIN, BLACK SOYA SAUCE, PUFF PASTRY paired with

CAVIAR

YATA WATTE SINGLE REGION CEYLON TEA

CHOCOLATE EARL GREY CRÈME BRÛLÉE

TEA INFUSED FRUIT & SEA PHUKET LOBSTERS, NAM DOK MAI MANGO, MANGO & STRAWBERRY TEA SAUCE KA NOM CHAN

Silver Winner

Swissôtel Resort Phuket

COCONUT MILK, RICE FLOUR, SUGAR, GREEN TEA WITH JASMINE FLOWERS, SENCHA GREEN TEA

Krairat Jeeranon & Noppadon Chainart

page 436

PASSION : LOCAL : FUTURE PHUKET PINEAPPLE SCONE WITH CARAMELIZED PHUKET PINEAPPLE, BUTTER & SUGAR paired with

Silver Winner

Westin Grande Sukhumvit Cherdphong Sonkanok & Ekapoj Yamlamai

page 450

GINGER AND VANILLA

MENU TAO HOO THOD DEEP FRIED TOFU, BEAN SPROUTS, PLUM

SMOKED SCOTTISH SALMON

AND GINGER SAUCE

ROLLED WITH CREAM CHEESE & AROMATIC

paired with

THAI HERBS

KRAIRAT

paired with DILMAH NATURAL CEYLON GINGER TEA

“RA” CRISPY SNAP ROLL RICE FLOUR, SUGAR, EGG, MILK WITH

TIAN OF PRAWNS,

VANILLA CEYLON TEA CREAM

WITH AVOCADO, GREEK YOGHURT, CHERRY

paired with

TRUSS TOMATOES & SHRIMP ROE

SMOKED GOLD CEYLON SOUCHONG

paired with VIRGIN ROSEMARY & PEPPERMINT MOJITO

597

FRUIT RUBIK’S CUBE WITH VANILLA FLAVOURED CHANTILLY CREAM paired with DILMAH VANILLA CEYLON TEA CARAMELIZED MACADAMIA NUT TART AND MASCARPONE CHEESE paired with EARL GREY CINNAMON MARTINI TEA INFUSED SUMMER ROLL OF KING CRAB WHITE CHOCOLATE UDON NOODLE WITH MANGO TEA CONSOMMÉ

598

singapore National Winner

page 464

Tess Bar & Restaurant

FIELDS OF GOLD

Lee Zhang An & Martin Wong

TEA, INFUSED WITH HOMEMADE CORN

page 466

CREAM AND A PINCH OF SALT, SERVED COLD

DILMAH’S NUTTY-SWEET ITALIAN ALMOND

paired with

MENU THE EMPRESS TIPPLE DILMAH’S BEAUTIFULLY CRAFTED

PEARL S OF THE ORIENT SAGO INFUSED WITH THE FLAVOURS OF ASIA, SERVED WITH RIPENED POMELO, BRANDY SCHNAPPS AND ICE-CREAM

TRADITIONAL PU ERH TEA, PERFECTLY BREWED paired with 36-HOUR BRAISED WAGYU BEEF CHEEKS SERVED WITH WOLFBERRIES AND LOTUS ROOT SLICES LAVIE EN ROSE DILMAH’S PERFECT MARRYING OF MYSTIC ROSE AND SENSUAL VANILLA TEA, PERFUMED WITH ORANGE BLOSSOM WATER paired with

TEA INFUSED SOUS-VIDE KUROBUTA PORK BELLY SERVED WITH BLUEBERRY AND POMEGRANATE TEA SAUCE LAPSANG CHOCOLATE TEXTURE SMOKED TEA-INFUSED CHOCOLATE CAKE SERVED WITH CHOCOLATE SOIL AND VANILLA ICE-CREAM

LOBSTER CRÈME FRAICHE WITH VANILLA POD SERVED WITH DASHI STOCK AND CLAM JUS GELÉE SUMMER’S TREASURE DILMAH’S DELICIOUSLY BLENDED TROPICAL MANGO AND RIPE STRAWBERRIES TEA FLAVOURED WITH CLOVES AND BANANA SYRUP paired with TESS ISLAND 1.0 MERINGUE WITH ELDERFLOWER, LIME AND POMME FRUITS 599

sri lanka

page 480

National Winner

CHOCOLATE AND ORANGE CREAM WITH

Waters Edge

PISTACHIO FINANCIER

Buddika Samarasekera & Ishafahan Dain

TEA INFUSED

page 482 MENU THE INITIATION TRADITIONAL LOOSE LEAF BLACK “DILMAH RAN WATTE TEA” paired with TRUFFLED PUMPKIN AND SULTANA FLUTE THE ROMANCE

DILMAH ORIGINAL EARL GREY INFUSED BEEF PIE SEARED BEEF COOKED IN RICH EARL GREY DILMAH TEA AND BROWN BEEF STOCK DILMAH ROSE WITH FRENCH VANILLA MACAROON HOMEMADE VANILLA MACARON SANDWICH WITH ROSE WITH FRENCH VANILLA TEA INFUSED WHITE CHOCOLATE

DILMAH NATURAL CEYLON GINGER TEA WITH REMY MARTIN V.S.O.P COINTREAU AND BEES HONEY paired with SMOKED FOIE GRAS BRÛLÉE WITH CANDIED ORANGE ELEVATED PASSION DILMAH HOT MOROCCAN MINT GREEN TEA WITH CASTOR SUGAR TOPPED WITH A COOL LAYER OF DOUBLE CREAM

Gold Winner

Cinnamon Grand A.M.D Sampath & Soraiya Mareena Dole

page 496

paired with SALTED CARAMEL RELIGIEUSE

FOR THE LOVE OF TEA

DESIRED CLIMAX

MEDA WATTE SINGLE REGION CEYLON TEA

DILMAH NATURAL CEYLON GINGER TEA

paired with

WITH REMY MARTIN V.S.O.P COINTREAU AND

PISTACHIO CRUSTED YARRA VALLEY LAMB

BEES’ HONEY

OPEN SANDWICH WITH MANGO SALPICON HIGHLIGHTING TEA IN ITS PUREST FORM, THE FULL BODY OF MEDA WATTE TEA COMPLIMENTS THE JUICY LAMB AND THE SWEET MANGO, THE VELVETY MEDA WATTE NEVER OVER POWERING, NOR PLAYING SECOND FIDDLE

600

PEKOE BLOSSOM paired with OLIVE OIL POACHED LOBSTER AND PRAWN WITH PITA BREAD, AVOCADO GUACAMOLE AND LEMON REDUCTION FUN, FRESH AND SENSUAL DILMAH ROSE WITH FRENCH VANILLA TEA COMBINES WITH THE CITRUS DRESSING IN THE PRAWN AND LOBSTER FOR A SMOOTH FINISH ON THE PALATE WITH LINGERING AROMAS OF ROSE.

JADE SERENITY paired with RED VELVET CRUNCH THE RICH AND CHEERFUL NATURE OF THE RED VELVET LENDS ITSELF PERFECTLY TO BE CLEANSED BY THE CITRUS HINTS OF JUNIPER BERRIES, FRAGRANCE OF JASMINE AND THE CRISP FINISH OF GREEN TEA

ROYAL SPICE paired with DOUBLE CHOCOLATE TORTE BITTER SWEET DARK CHOCOLATE ENHANCED BY THE UNLIKELY PARING OF THE DELICATE SEASONAL CHARACTERS IN PRINCE OF KANDY WITH THE HEAT OF GINGER AND A TINGE OF CARDAMOM

TEA INFUSED TEA INSPIRED EGGS BENEDICT YATA WATTE TEA’S ROBUST FLAVORS COMBINE WELL WITH THE SMOKED CHICKEN AND THE SOFT TEXTURES OF THE POACHED EGG TO GIVE THIS TRADITIONAL BREAKFAST MEAL A WELCOME TWIST

TEA-A-MISU TRADITIONAL HIGH TEA FARE IN A CONTEMPORARY INTERPRETATION THROUGH THE CITRUS NOTES OF THE BERGAMOT AND THE NATURALLY SWEET BUT LIGHT MASCARPONE

601

indonesia

page 510

National Winner

Gold Winner

Yuli Hariyanto & Arie Yulianto

Fandy Wijaya Adi & Ferdy Iman Harefa

page 512

page 524

MENU

MENU

UDA WATTLE SINGLE REGION TEA

RAN WATTE TEA

PERFECTLY BREWED DILMAH UDA WATTE

paired with

SINGLE REGION TEA

TIRAMISU OF TOMATO

paired with

STURIA CAVIAR, SEA URCHIN, GOLDEN

Shangri-La Surabaya

Sheraton Bali Kuta

GOLDEN FRIED EGG TOFU ARANCINI, CHERRY TOMATO COULIS

ALMOND GRAS paired with

JASMIN DRAGON

DUO ALMOND AND PISTACHIO MILK PARFAIT

DILMAH GREEN TEA WITH JASMINE FLOWERS

BIRDS NEST, POACHED ASIAN PEAR, KICHI,

IN A FRUITY FIESTA

CHINESE DATES

paired with ORANGE MARINATED SALMON, VODKA FOAM

VIOLET MILES paired with

LADY ROSE

SUMPING GYOZA

DILMAH ROSE WITH FRENCH VANILLA IS

STEAMED PUMPKIN CAKE, ROASTED

PERFECT COMBINATION

GRATED COCONUT, JACKFRUIT

WITH VODKA AND GRAND MANIER

AND PANDAN INFUSED PALM SUGAR SYRUP

paired with HAZELNUT SURPRISE

DAISY SANGRIA paired with FOIE GRAS PANNA COTTA

TEA INFUSED

CARAMELISED APPLE AND RED GLOBE GRAPES, TURKISH FIGS AND APPLE

EARL GREY TEA INFUSED CRÈME CATALAN PAN SEARED SCALLOPS IN CEYLON SPICE CHAI TEA CHAMOMILE AND WHITE CHOCOLATE MOUSSE 602

CHUTNEY

TEA INFUSED

Gold Winner

PARSNIP PUREE, GORGONZOLA CHEESE, FRESH

The Royal Santrian Luxury Beach Villas

POMEGRANATE, VANILLA GASTRIQUE

Ida Bagus Oka Yanapriya & I Putu Muliadi

SENCHA GREEN TEA SMOKED DUCK BREAST TART

page 550 CEYLON CHAI SPICE INFUSED KOLAK PISANG CANNELLONI

Gold Winner

The Dharmawangsa Jakarta Rozacques A.A Momonga & Yuri Komalasari

page 538

MENU FROM THE BEGINING UDA WATTE TEA paired with A TRADITIONAL MIXED NUT PIE WITH VANILLA CUSTARD SUMMER 1922 paired with

MENU

SWEET CASSAVA AND DARK CHERRY IN PARMESAN CHEESE

DILMAH UDA WATTE BLACK TEA paired with

YOUNG AND BEAUTIFUL

BEEF RENDANG SANDWICH

paired with DUO FANTASY OF SUSHI

JAVA SPICE paired with

THE GREAT GATSBY

BOLU KETAN ITEM KUKUS

paired with SPICY DUCK SANDWICH

OOLONG MARTEANI paired with

DEEF FRIED SCALLOP ROLL WITH SEAWEED

LOBSTER BUNAKEN GOHU

SUPREME TEA SAUCE paired with

EARL SQUASH PANGERAN

SENCHA GREEN TEA BRULLE

DADAR GULUNG DECONSTRUCTIVE

WITH PASSION FRUIT REDUCTION

BALINESE LILIT SATAY ITALIAN ALMOND KLAPPERTAART 603

Gold Winner

The Trans Luxury Hotel Bandung Nalendra Anindita & Yandi Maranto

page 564 MENU OX-TAIL BROCHETTE A TRADITIONAL OX TAIL SERVED WITH POTATOES, CARROT ON A SKEWER YATA WATTE TEA KETAN BAKAR LEMBANG PAN SEARED WHITE STICKY RICE WITH MEDIUM SPICY ‘ONCOM’ SAUCE BANDREK TEA MOCHI KACANG CIANJUR PEANUT STUFFED DOUGH SERVED WITH POPPING CANDY AND BLACK OLIVES POWDER SPARKLING APPLE CAMOMILE KETAN SARIKAYA WHITE RICE PUDDING TOPPED WITH PALM SUGAR CREAM (CAI KANYAAH) FOIE GRAS SOY BEAN GOOSE LIVER MIXED WITH SOY MILK INFUSED WITH BERRY SENSATION TEA EARL GREY PANNA COTTA BLENDING CREAM WITH EARL GREY TEA

604

Dankotuwa Porcelain PLC 505, 2nd Floor, Union Place, Colombo 02, Sri Lanka. + 94 31 5676580 | www.dankotuwa.com

GLOBAL CHALLENGE PARTNERS

606

realhightea.dilmahtea.com teagastronomy

dilmah

dilmahceylontea

dilmahceylontea

MJF Holdings Ltd.

111 Negombo Road, Peliyagoda, Sri Lanka. ( +94 11 482 2000 Fax +94 11 482 2001 info@dilmahtea.com

ISBN 978-955-0081-17-2

608