Pair ‘The Secret of Ya Mao’ is a dessert of Chiang Mai chocolate, cocoa nibs and cocoa pods with ‘The City of Khai’, a cocktail of Bamboo shoot citrus juice, Thai dry gin, light chilli kaffir cordial tom kha foam and galagan root. Or head to China for Cing Shin, a dish combining praline, coconut and mousse, complimented by a glass of Red Flag Fleet, a concoction of long Jing tea extract, aged rums, cinnamon and cloves cordial, butters, Sichuan red pepper and coriander sorbet. The inspirations for cocktails and bar snacks continue across Japan and India through a menu of guilty pleasures and cleansing tonics.
