THE ART OF PAIRING
SAICHO AND DUDDELL'S CELEBRATE THE MARRIAGE OF CANTONESE CUISINE AND SPARKLING TEA
In the heart of Central Hong Kong, where culinary artistry meets cultural heritage, Saicho's "Art of Pairing" series has found an exceptional partner. At Duddell's, Executive Chef Chan Yau Leung is redefining the possibilities of Cantonese fine dining, proving that sparkling tea can enhance traditional flavours with unprecedented sophistication.
Chef
Chan Yau Leung
Cuisine
Cantonese
Location
Central, Hong Kong
A LEGACY OF EXCELLENCE MEETS INNOVATION
Duddell's represents more than just a restaurant – it's a celebration of exquisite traditional Cantonese cuisine infused with creative and artistic concepts. Under Executive Chef Chan Yau Leung's masterful guidance, this acclaimed Hong Kong establishment has built its reputation on the foundation of culinary artistry and cultural expression.
This collaboration arrives during the Mid-Autumn Festival season, a time when tea culture holds special significance in Chinese tradition. Building on the sold-out success of Duddell's Osmanthus Sparkling Tea Mooncake Giftset, this partnership offers diners an opportunity to experience the festival's spirit through an innovative lens – where sparkling teas create new possibilities for seasonal celebration while honouring the deep cultural connection between tea and family gatherings.
"Most customers enjoy Cantonese dishes paired with teas or wines," explains Chef Chan. "Saicho uses a unique tea infusion technique, blending tea with sparkling bubbles, which complements the rich and layered flavours of Cantonese cuisine."
FOUR SIGNATURE PAIRINGS: A CULINARY JOURNEY
For this groundbreaking collaboration, Chef Chan has crafted four exceptional pairings that showcase the remarkable synergy between Cantonese cuisine and Saicho's sparkling teas:
SAICHO HOJICHA SPARKLING TEA × DUDDELL'S APPETISER SELECTION
The journey begins with an elegant trio: honey-glazed barbecued pork, deep-fried egg custard with scallop and caviar, and organic cherry tomato with salted plum. Paired with Saicho Hojicha Sparkling Tea, the combination creates a harmonious opening act.
"Hojicha has a distinctive roasted and apple-like tasting note," Chef Chan notes. "The slight acidity from the tomato harmonises beautifully with the tea's toasty character, creating a very special effect."
SAICHO OSMANTHUS SPARKLING TEA × BRAISED LOCAL FRESH LOBSTER IN SUPREME BROTH
The second course showcases braised local fresh lobster in supreme broth, paired with Saicho's limited-edition Osmanthus Sparkling Tea – a seasonal offering that captures the essence of Mid-Autumn Festival. Crafted from autumn-harvested Tie Guan Yin oolong tea leaves hand-layered with fresh osmanthus blossoms, this sparkling tea delivers delicate layers of sunlit apricot, crisp mountain cucumber, and velvety custard apple.
"Osmanthus tea has a very fragrant aroma that complements the seafood broth," Chef Chan explains. "Together, they elevate each other to achieve the ultimate effect." The floral intricacy of this seasonal expression offers a modern ode to Mid-Autumn's heritage, perfectly complementing the festival's spirit of gathering and celebration.
SAICHO JASMINE SPARKLING TEA × CRISPY LOCAL BEEF BRISKET WITH ASPARAGUS
The third course features crispy local beef brisket with asparagus, where the earthy tea notes balance the richness of caramelised beef. Chef Chan reveals the magic of this combination: "Beef brisket, after slow cooking and frying, has a richer flavour. Jasmine tea has subtle fragrance and mild sweetness. Drinking jasmine tea after the beef adds layers to the palate, while eating beef brisket after jasmine tea intensifies the tea's delicate aroma and mysterious flavour."
SAICHO DARJEELING SPARKLING TEA × PETIT FOURS BOX
The finale presents an exquisite petit fours selection: steamed red bean paste and aged tangerine peel in bamboo leaf, walnut cookies, and chrysanthemum jelly pudding – a refined finish to the feast.
"Darjeeling sparkling tea pairs beautifully with desserts," describes Chef Chan. "With its slight astringency, it balances the sweetness of the desserts, creating a perfect pairing with all three elements."
A CULTURAL BRIDGE THROUGH CUISINE
This collaboration represents something profound in the evolution of Cantonese fine dining. By pairing sophisticated sparkling teas with traditional dishes, Duddell's and Saicho are creating a new language of culinary expression that honours heritage while embracing innovation.
"The synergy lies in how sparkling tea elevates the complex layers of Cantonese cuisine, bringing fine tastes to a new level," reflects Chef Chan. "Cantonese dishes showcase the depth of the sparkling tea."
SHARED HERITAGE, SHARED INNOVATION
The partnership between Duddell's and Saicho extends beyond mere flavour pairing – it celebrates the deep cultural connection between Chinese cuisine and tea tradition. This collaboration beautifully demonstrates how innovation can enhance rather than replace time-honoured culinary practices.
Chef Chan emphasises this connection: "This pairing elevates the profile and taste in a way that complements each other beautifully. There's a mutual enhancement with subtle effects between the two."
THE ART OF DINING AND CULTURAL EXPRESSION
What makes this collaboration particularly meaningful is how it transforms the traditional tea service into something entirely new while respecting its cultural significance. Each Saicho sparkling tea brings its own terroir and character – from the roasted complexity of Hojicha to the floral elegance of Osmanthus, from the delicate fragrance of Jasmine to the refined astringency of Darjeeling.
THE ART OF PAIRING CONTINUES
The Duddell's collaboration represents another milestone in Saicho's "Art of Pairing" series, demonstrating how sparkling tea can enhance cuisines rooted in tradition while opening new possibilities for fine dining experiences.
"This collaboration beautifully demonstrates the clever integration of culinary arts and cultural expression," notes Chef Chan. "It aims to promote the art of dining and cultural appreciation."
By honouring tradition while embracing innovation, both Duddell's and Saicho are proving that the future of fine dining lies not in abandoning heritage, but in finding new ways to celebrate and elevate it. Together, they're creating experiences that speak to both the palate and the soul.
From now till October 31st, experience this exclusive preview of our Osmanthus sparkling tea & the Tasting Menu at Duddell's located in Central, Hong Kong. This partnership invites diners to discover an exciting new chapter where traditional Cantonese cuisine meets the artistry of sparkling tea.
