Chopsticks & Scotch: Lai Bun Fu pairs Cantonese dishes with single malt whiskies

Are you bored of washing down your fried rice with pu-ehr tea? Fancy mixing things up a little?
 
Fancy Cantonese restaurant Lai Bun Fu will be offering a special menu pairing six classic dishes with six Scotch whiskies from Aug. 15 to Oct. 30, because there’s just no better way to blend cultures than with booze.
 
Before you begin questioning the gastronomic sanity of such a pairing, the restaurant’s manager assures us that “whisky works really well with a wide range of Chinese food and its diverse flavours”.
 
Thank golly for that.
 
The menu is curated by Chef Chung Kin Leung, the (controversially claimed) former head chef at the Hong Kong Government House.
 
There, he’s apparently cooked up meals for Hu Jintao and George Bush, but who knows what to believe these days?
 
More importantly, the list of pairings includes Daliang Chicken Liver Roll with Auchentoshan 3 Wood, Sifu’s Crispy Chicken with Auchentoshan 12 YO, Braised Sea Cucumber with Dry Shrimp Roe and Pomelo Reel with Glen Garioch 12 YO, and more.
 
The “Taste of Classics” menu is priced at HKD6,280 for six guests, or HKD5,280 without the whisky (and thereby the fun).
 
Lai Bun Fu: 5/F, 18 On Lan Street, Central. (Google Maps)
Tel: +852 2564-3868
Hours: 12pm–3pm, 6:30pm–11:00pm (Monday-Friday), 11:30am–3pm, 6:30pm–11pm (Saturday-Sunday).
   
 

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