Smoke And Sake Dinner At Morsels
by Cristabel Chia
@ 31 Mar 2016
Hiroshi Inoue, 5th generation owner/brewer is bent on using only produce (rice, yeast & water) from Tochigi, where the brewery is. Tochigi is an hour north of Tokyo by train. The three assistant brewers hired by Inoue san are also Tochigi natives. With Sawahime sakes served at some of Japan's Michelin starred establishments, Inoue constantly challenges himself to brew sakes to match a wide array of cuisines. So enamored with laksa and chicken rice while he was in Singapore in 2014, he developed a prototype sake that pairs so brilliantly with spicy and deeply savoury flavors.
Get a chance to try out Inoue's sakes with honest food prepared by the charming duo, Chef Bryan Chia and Chef Petrina Loh of Morsels on Wednesday, 20 April from 6:30pm - 11pm. Themed Smoke & Sake, dishes include smoked kuhlbarramundi bacon with barramundi tartare and pickled sakura flowers; smoked wagyu oxtail with uni better; and a fermented apricot crumble.
Make your reservations here:
https://wgs.chope.co/products/smoke-sake-morsels or find out more at
http://www.worldgourmetsummit.com/wgs2016/main.php/partner/details/id/261#featured-activities
