Mad mixology, tequila tuna

CHRIS DWYER

Strange brews Say “ciao” to the Cosmopolitan and wave goodbye to daiquiris as savoury notes of umami are taking over in cocktails. At Hong Kong's The Savory Project, Jay Khan has blazed a trail, eschewing sweetness in favour of complex, multilayered concoctions like Thai beef salad – yes, really – where clarified peanut rum meets beef essence, coconut water, chilli and lime. In the heartland of umami, Tokyo's funky Azabujuban neighbourhood is home to Tokyo Confidential where Wakana Murata crafts a glizztini featuring gin, tomato, mezcal, onion brine – and MSG. Then down in Singapore's CBD, White Shades offer the forest Amazon with ingredients including gin, olive and rosemary. Breaking the rules Chef Hisashi Udatsu has rewritten the sushi rulebook as his Michelin-starred cuisine in Tokyo comes with music, contemporary…

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Business Traveller Asia-Pacific Edition (Digital) - 1 Issue, November - December 2024

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