Raw Materials & Flavour
In this episode, our experts focus on two of the most important components of making drinks – raw materials and flavour. By balancing old ways of presenting flavours with new ones, exploring other supply chains for our ingredients and educating guests on the produce that goes into their drinks, bartenders can start to answer the question: what is the essence of flavour?
From the importance of understanding ingredients, to sourcing seasonally, creating uniqueness and finding an identity: this episode explores how bartenders can be leaders in changing consumers' (and future bartenders') understanding of produce and how it relates to flavour.
ArticleFlavour of: Seoul – Sool
A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the flavourful world of sool
ArticleFalling in love with sool with Dustin Wessa
A millennia-old Korean tradition is on the verge of finally reaching worldwide spread: Canadian-born Dustin Wessa is playing a major role, with his efforts at Namsan Sool Club in Seoul
ArticleTan Ding Jie is on a mission to answer the question: Why ferment?
We sit down with the Singapore-based scientist Tan Ding Jie, and founder of bio-tech company Starter Culture, to chat how Asia's ferments have travelled around the world, how bar professionals can unlock new flavours, and how he’s experimenting with this age-old technique
ArticleFlavour of: Taipei – Tea
From white and green, to oolong and dark: Taiwanese tea varietals all undergo varying processes to turn them into a finished product which is revered around the world. We dive into five categories to get to know better
ArticleFlavour of: Bangkok – Aromatic herbs and spices
Galangal, turmeric, lemongrass: Bangkok's gastronomic scene is identifiable by its use of local aromatics. We take a closer look at five of its most distinctive herbs and spices
Article7 ways Hwi Yun thinks about flavour
From how producers select final products, to engaging in external factors, and encompassing all of a guest’s senses, Bar Cham manager Hwi Yun has a holistic approach when it comes to understanding flavour