Thursday, November 21, 2013

Tea Pairing and Food Testing with MING Dine and Chill

Have you ever heard about tea pairing?

Yup, tea pairing is a way to have tea with great combination of food, so different dish is served with different tea too, yeah we knew there's so many variety of tea. Tea is a chinese identity, we can say like that because that's the fact, most of chinese people are tea lovers, they always have meal with tea.

Well, I was invited by Openrice Indonesia and Ming Dine and Chill to tea pairing event called Tea Revolution (T-Rev). When I was called to attend this event I'm so glad, because I know from this event I will get a lot of knowledge about tea and also chinese cuisine. First of all , Ming Dine and Chill is a fine-dining chinese restaurant, actually this is not a new restaurant, because they already exist since 1995 , so it's about 18 years !! what a long historical journey, but they ever closed for about a year and finally open again in Epicentrum Walk Kuningan where our event was held. 

I often come to Epicentrum Walk, but never aware of this restaurant, they was located on 2nd floor, upside Manekineku (if I'm not missed the typing) the only one clothing store here I think hehe, because the rest is food place haha. When I first looked at the restaurant I amazed, because they have such a great interior, and for me it's really suit for family dining in special momment like family birthday, you'll feel exclusive here..

The lightning, decoartion, interior, ornament they're all perfect , and there's kind of bar where the tea pairing held, and you can find a lot of brandy and alcholic drink here, which is rarely found in another chinese restaurant, and what makes it more special, they have many private room for big family around 10-30 persons, with minimum spend 3 - 5 millions, here I give you a lot of picture to show how great is the environment and atmosphere here..

I will introduce our tea master tonight , just call him Master Danny (sounds cool haha) , he's sales director of Devieni Tea, we should be proud to this product because it's export to Taiwan, so don't ask for the quality of tea here. there's so many kind of tea, and here we got for tonight :D

 a flower-based tisane made from chrysanthemum flowers of the speciesChrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times*

a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting.Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gongfu tea ceremony.*

 a type of tea that is more oxidized than oolonggreen and white teas. All four types are made from leaves of the shrub (or small tree)Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp.assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
In Chinese languages and the languages of neighboring countries, black tea is known as "red tea" (Japanese kōcha; 홍차, Korean hongcha), a description of the colour of the liquid; the Western term "black tea" refers to the colour of the oxidized leaves*

 Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not fermentation in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by "firing" (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green color. The tea containsvitamin Camino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas*

White tea is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian and Zhejiang province .More recently it is grown in Taiwan, India, Northern Thailand and Eastern Nepal.
White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing.
The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.The beverage itself is not white or colourless but pale yellow.*

*courtesy of Wikipedia

Well, that's the tea description and now let's start the pairing , to start with we have.....

>> Steamed Chicken Char Siew Cheong Fan, Steam Shrimp Dumplings, Steam Truffle Dumpling with Wild Fungus  - pairing with Chrysanthemum Tea

It’s kinda classic dim sum in great presentation, so there’s three kinds of dim sum in one plate, to eat the dish we have a step, first we eat steamed chicken char siew cheong fan, great texture of cheong fan with delicious steamed chicken char siew and of course with tasty soya sauce, after the soya sauce still on your mouth eat steam shrimp dumpling, which contain a fresh shrimp, so it taste perfect and last you can have you stream truffle dumpling, nothing I can say except delicious !! And all this tasty dim sum is paired with chrysanthemum tea which have flowery aroma, such a great pairing ! I love this, great appetaizer ! 

>> Steamed Fish Fillet with Taiwanese Black Bean - pairing with Oolong Green Tea

Next go to main course, we have steamed fish fillet with taiwanese black bean, or in chinese restaurant simply say as "tausi" , they use red garuopa for the fish, and it's perfectly steamed, soft but we still can feel the texture, no fishy at all, taiwanese black bean taste so savoury and tasty, and served with shredded fried ginger too and sesame oil, such a great main course even the portion is to small for me hehe, this super main course is served with oolong green tea to netralized the oil and fat of this menu even this menu contain low fat I guess, because it was steamed.

>> Emperor Chicken - pairing with Black Tea

Next main course is such an amazing main course, because it's not common, you can find this only in several chinese restaurant, and one of them is Ming Dine & Chill, emperor chicken it's so attractive when it served, they use fire here, and then they break it and you can find chicken, duck, bamboo shots, mushroom in one combination with great sauce, I can't stop eat this, so perfect !! Every single bite was so meaningful for me, it's kinda heaven on earth ! Super delicious !!! and paired with black tea which good to accompany fatty dish :p

>> Japanese Homemade Noodle with Homemade Sauce and Crabmeat - pairing with Black Tea

Maybe you will a little confused why they use japanese noodle in chinese restaurant? yeah me too, but they have a lot of fusion food, and it's good to combine japanese noodle with chinese style sauce, the noodle is thin but has a great texture, I love it and also the sauce, dominant salty and little sweet, served with crabmeat hmm so yummy, but again dissapointing portion for me haha , this noodle is paired with black tea also..

>> Deep Fried Sesame Ball with Salted Egg Filling - pairing with Long Jing Tea

Last, we have dessert, when I first see this dessert I'm speechless, served in really great presentation, even it's just mix fresh juice and sesame ball, well the juice is a mix from orange, guava and pineapple I guess, tropical fruit and really fresh !! last is the best for tonight I think, Deep Fried Sesame Ball with Salted Egg Filling, well it's perfect !! crunchy outside and melted inside, sweet and salty mixed in one bite, big satisfaction !! If they give me 10 pieces of it, I will directly eat them all, fall in love with thei sesame ball !! You have to try ! and this cute dessert is paired with long jing tea, great combination !!!

Well, that's we have for tonight, and I'm so glad with their food and also the tea, from this event I can improve my knowledge about big variety of tea, and of course I can try Ming Dine & Chill signature dish which is so delicious for me, next time I'll came back here with my family, once again thank you Ming Dine & Chill and Openrice Indonesia for having me in this event ! See yaaa !!!

Stay Hungry,
Filipus Verdi Danutirto Tanu

Ming Dine & Chill
Epiwalk Rasuna Epicentrum
2nd Floor Unit #318-330
Jl. HR Rasuna Said
Karet - Kuningan
Jakarta Selatan 12940
Phone : 021-29912323