Barley tea and passionfruit paired with scallop, celtuce, pike perch at Aulis in Causeway Bay. At this and other Hong Kong restaurants, non-alcoholic drink and food pairings take the same care as food and wine pairings. Photo: Jonathan Wong
Barley tea and passionfruit paired with scallop, celtuce, pike perch at Aulis in Causeway Bay. At this and other Hong Kong restaurants, non-alcoholic drink and food pairings take the same care as food and wine pairings. Photo: Jonathan Wong
Fine Dining

Tasting notes, flavour profiles – pairing non-alcoholic drinks with food takes the same effort as wine pairings, and the results can be surprising

  • Glassbelly in Causeway Bay serves Chinese teas with flavour notes such as spicy, earthy, nutty and floral, and its chefs prepare dishes to match – including caviar
  • At Aulis, also in Causeway Bay, a guava, tomato and black pepper drink complements a dish of mackerel, cucumbers and horseradish

Barley tea and passionfruit paired with scallop, celtuce, pike perch at Aulis in Causeway Bay. At this and other Hong Kong restaurants, non-alcoholic drink and food pairings take the same care as food and wine pairings. Photo: Jonathan Wong
Barley tea and passionfruit paired with scallop, celtuce, pike perch at Aulis in Causeway Bay. At this and other Hong Kong restaurants, non-alcoholic drink and food pairings take the same care as food and wine pairings. Photo: Jonathan Wong
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