Lai Bun Fu offers whisky and Cantonese food pairing

Chinese fine dining restaurant, Lai Bun Fu has launched its ‘Taste of Classics’ menu for the mid-autumn festival.

Whisky is everywhere in Hong Kong, from masterclasses to new whisky-based cocktails and now the high end Chinese restaurants are catching on to the new love for the dark stuff.

Chung King Leung, head chef at classic Cantonese fine dining restaurant, Lai Bun Fu has created a six pairing menu, “Taste of Classics” chosen particularly for its propensity to go with the smokiness and peat of Scottish single malts.

“Whisky works really well with a wide range of Chinese food and its diverse flavours,” said Leung who was also the head chef at Hong Kong Government House.

“The whisky pairing focuses on the varying intensities and flavours of the single malts, so they complement each other without one overwhelming the other.  It is about creating harmony.”

The pairings on offer include: Daliang chicken liver roll with Auchentoshan Three Wood, braised sea cucumber with dry shrimp roe and pomelo reel with Glen Garioch 12 year old or baked squid stuffed with glutinous rice with Bowmore Darkest 15 year old.

“Taste of Classics” will be launched on 15 August and runs until 30 October. Designed as a sharing “feast”, the menu is available for groups of six or more and priced at HK$6,280 or HK$5,280 without whisky.