Bombay Sapphire & LÈ Restaurant Cocktail Pairing [Closed]

Updated 03/10/2014: LÈ Restaurant is no longer in operations.
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In celebration of flavours in cuisine and cocktails, Bombay Sapphire has paired up with LÈ Restaurant and Asian Tapas Bar, #02-314 Suntec City Mall to create a special cocktail pairing menu with modern Chinese cuisine. 

Known for its complexities of its flavours, modern Chinese cuisine comprises five tastes, namely pungent, sweet, sour, bitter and salty. When food is paired well with cocktails, one can uplift the ingredients in the other, highlighting subtle essences or balancing robust flavours

Gin cocktail and food pairing has taken root in Eurpore and Latin cultures and is growing fast in Asia countries like Japan and Korea. Offering a whole new experience for the palate of discerning diners, gin cocktail pairing is set to take hold of Singapore.

Bombay Sapphire marries the ingenuity of the chefs of LÈ Restaurant and Asian Tapas Bar and gin-magination of Bacardi-Martini Group’s Korea brand ambassador and mixologist, Kim Bong Ha to bring you the Taste of Imagination. Discover how a gin rich heritage syncs perfectly with multi-faceted modern Chinese cuisine. 

Le Restaurant Chef and Bacardi-Martini Group’s Korea ambassador Kim Bong Ha

Diners can expect a palate-pleasing taste of Bombay Sapphire gin cocktails pairings modern Chinese cuisine at LÈ Restaurant and Asian Tapas Bar.  The Taste of Imagination 5-course menu with cocktail pairing is available at $148 person and $68 per person without cocktail pairing. The 5 specially curated gin cocktails are also available at the bar section from $20 - $22.  Available from now till 30 April 2014 (excluding 16 Jan - 14 Feb 2014).

We had this rare opportunity where, Mr Kim Bong Ha, Bacardi-Martini Korea Brand Ambassdor and mixologist, flew over from Korea to demonstrate in person, the gin cocktail mixing. He believes that, "Compared to wine, gin cocktails allow creativity to explore exciting ingrediers that would enhance the experience of Chinese Cuisine."

 Bacardi-Martini Group’s Korea ambassador Kim Bong Ha

Bacardi-Martini Group’s Korea ambassador Kim Bong Ha demonstrating cocktail mixing with Bombay Sapphire

1st Cocktail: HERB GIMLET

Ingredients:

1 part of BOMBAY SAPPHIRE gin

2 parts of fresh mint, rosemary, basil

Juice from half a lemon

1 part sugar syrup

  

This was pair up with Crispy Prawn in Spicy Mayo dressing and pan-seared Foie Gras with Peking Duck reduction Dressing.  I've tried foie gras once and I don't really fancy it as I find that there is a very strong smell, but surprising, this pan-seared foie gras is to my liking!  It's crispy on the outer while tender inside and simply melts in the mouth.  The mix of herbs and BOMBAY SAPPHIRE in rock glass strikes a perfect balance, this is my personal favourite too.

2nd Cocktail: FRENCH 75

 

Ingredients:

1 part of BOMBAY SAPPHIRE gin

1/2 part fresh lemon juice

1/2 part sugar syrup

1 lemongrass stick

To top up with champagne or sparkling wine

This was paired up with the Pan-seared Cod with Butter Mushroom Sauce. The Pan-seared cod fish is loved by all as it is simply fresh.  The balance of champagne and Bombay Sapphire makes this a refreshing tipple that compliments the fish well.

3rd Cocktail: BOMBAY SAPPHIRE G&T

Ingredients:

1 part BOMBAY SAPPHIRE

2 part Premium Tonic water

1 wedge Fresh Lime

1 Cinnamon Stick

Fresh Lemon peel

This was paired up with the Grilled Soft Bone Ribs in Tangy Plum Sauce. A beautiful combination that I have never tried before.  The plum sauce has helped to reduce The aromas of the lime and lemon peel adds a refreshing flavour to the tonic water.

4th Cocktail: SAPPHIRE YUZU

Ingredients:

1 part BOMBAY SAPPHIRE

1 part yuzu jam

2 part fresh red grapefruit juice

This was paired up with the Stir-fried angel hair with assorted seafood in truffle oil which subtly let out a very nice aroma.  The sweetness of the yuzu and red grapefruit turns this Bombay Sapphire to go well with this seafood dish.

5th Cocktail: SAPPHIRE Tea

Ingredients:

1 part BOMBAY SAPPHIRE

Half Fresh Lemon Juice

1 spoon Honey

3 part Hot water

This was paired up with the desset of Mango sago, avocado cream, Yakult and Sesame pannacotta with fruits, which among all, I heart the Yakult and Sesame pannacotta best.  This is a very interesting combination as it is less often where people combines hot and cold stuff together. However, after eating all the cold and yummy desserts, it's nice to have cup of warm tea.

For more information on Bombay Sapphire gin, visit their:
Official Website: www.bombaysapphire.com
Facebook Page: https://www.facebook.com/bombaysapphire.sg

For more information on LÈ Restaurant and Asian Tapas Bar, visit their:
Official Website: www.paradisegroup.com.sg
Facebook page: https://www.facebook.com/LeRestaurantandBar