The food program is led by Chef Joe Chan and designed to pair perfectly with the expansive cocktail lineup and Awamori collection. Awa Awa is no stranger to delightful drinks and bar culture, with the team behind Sake Central alongside two other F&B veterans joining the venture for an international convergence of tastes and ideas. Highlighting the meld of cultures and influences from the Carribean and Cuba to Tokyo, Japan’s mainland and more, each dish is nuanced with global influence yet still decidedly and unmistakably Okinawan. Shop 7, G/F, The Galleria, 9 Queen’s Road Central Īwa Awa is inspired by the food, drink and culture from the island of Okinawa, a Japanese prefecture frequently lauded as the “Hawaii of Japan”. As for the bites, courtesy of Margo’s head chef Mario Paecke, Kyle & Bain turn to Germany for inspiration: served with a side of roast potatoes the Currywurst pairs a bratwurst with Mario’s special curry ketchup, while the Waldorf Tart features Hokkaido Scallop and Kaviari Kristal caviar alongside some green apple. Dive further into cocktail history with throwback concoctions such as the tropical Jungle Bird, made new with the briny addition of blackstrap molasses, or the elevated Lemon Drop of sake, pisco, agricole and citrus. Receive your introduction to a real American Martini with their signature K&B Martini, and get familiar with their expert flair through a glass of woodsy Gimlet. With a mission to immerse its guests in an alcoholic odyssey, Kyle & Bain pays homage to timeless classics with a new world approach. Perched on the mezzanine level of European restaurant Margo, Kyle & Bain is a gastropub haven for all martini lovers. Highlights include the beef tartare with gaufrette chips, as well as the salt-baked sea bass and the signature vanilla cheesecake. Chef Ban Jee Min’s menu is designed to bring the best of seasonal ingredients, as well as perfect pairings to the vermouth. The dry and floral notes of the white wine finds its way into the likes of a Lychee & Co, blended with Jamaican milk punch and lychee foam while the sweeter, slightly bitter notes of red wine are stirred with rum, honey and yuzu to form the Frappe Di Torino. Unquestionably, Bianco & Rosso is a nod to the two distinct categories of vermouth: white and red. Inspired by the humble roadside bodegas and hole-in-the-wall bistros synonymous with Italian, French and Spanish towns, LC Studios (also behind Tell Camellia and The Daily Tot’s interiors) are responsible for the gastropub’s modern take on Roman architecture. Bianco & Rosso, a self-proclaimed house of vermouth, is the brainchild of mixologist Luca Andrei and Chef Ban Jee Min.
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