Asian Banquet
Umami-rich, layered dishes. Drinks that complement complexity.
4 courses across the continent
Start PairingThe Menu
Dim sum selection with XO sauce and chilli oil
Steamed har gow, siu mai, and cheung fun with complex XO and chilli dipping sauces.
Delicate floral notes complement the steamed dough without fighting the XO umami.
Tom yum prawn soup with lemongrass and kaffir lime
Aromatic, sour-spicy prawn broth with lemongrass, galangal and kaffir lime.
Sweetness tames the chilli heat while cooling properties balance the hot sour broth.
Peking duck with hoisin, cucumber and spring onion pancakes
Lacquered, crispy-skin duck with sweet hoisin, cool cucumber and fresh pancakes.
Gentle fruit and bubbles cut duck fat while the light body allows hoisin to shine.
Mango pudding with sago pearls and evaporated milk
Velvety mango jelly dotted with chewy sago and a drizzle of rich evaporated milk.
Floral sweetness echoes the mango and bridges the creamy evaporated milk.
Host's Guide
Order dishes family-style so everyone can mix and match pairings at the table.
Provide small cups for tasting — encourage guests to sip between different dishes to discover contrasts.
A shared pot of light jasmine or oolong tea works as a universal palate cleanser throughout.
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