Scallop “Mul-hoe” x Ali Shan Osmanthus Oolong Tea [ Tea Pairing ] SOIGNÉ Restaurant Seoul X SANBAOTEA Taiwan

Scallop “Mul-hoe” #Habits
The recipe for “Mul-hoe”, a variety of seafood with a cold broth, is similar to that of ceviche but it represents a unique aspect of Korean soup culture.
Following in the footsteps of many Mul-hoe made at SOIGNÉ restaurant, this Mul-hoe is with pen shell clams, which has large shells and chewy flesh and
Doenjang, Korean fermented soybean paste. The clams are sliced thickly to bring our their distinctive chewy flavour, and we served with white asparagus
for a crisp contrast and Shinano gold apples for a refreshing touch. Finally, the Doenjang Mul-hoe sauce, with chamomile gel for brightness and aroma of fermented soybean paste and fragrant Yuja, was poured on the top to complete this dish, which is both a refreshing soup and mouthwatering appetizer. 

Osmanthus Oolong Tea Premier Cru Alishan, Taiwan

Ali Shan Osmanthus Oolong blends Ali Shan Oolong with Osmanthus flowers. During processing, the tea gradually absorbs the fragrance of fresh Osmanthus blossoms, resulting in delicate floral notes.

The tea liquor is golden yellow, clear, and bright, with a delightful aroma and a sweet, soft flavor characterized by honey and floral notes.

【Tea Pairing Tips】
The fragrance of chamomile jelly and grapefruit also shows a harmonious tacit understanding with the cold-brewed Osmanthus oolong tea, and seems to be performing a dance in time before the transition.

When Seoul's two-star Michelin chef Jun Lee's exquisite culinary skills meet Taiwan's fine tea culture, the result is not merely a collision of East Asian food traditions, but a luxurious feast for the palate and senses.

Chef Jun Lee is renowned for his precise techniques and unique use of ingredients, with a focus on the layers and balance of each dish.

Sanbaotang's premium Taiwanese teas are celebrated for their rich flavor profiles and varying degrees of oxidation and roasting. Whether it's fresh mountain tea, mellow oolong, or delicate and elegant black tea, each can beautifully showcase the aroma and sweetness of the tea in a delicate performance.

This cross-border collaboration may spark a highly creative dialogue regarding taste. It transcends a simple pairing of food and tea; instead, it delves into a profound exploration of culture, craftsmanship, and flavor, further expanding the boundaries of culinary artistry.