Wei Yen Hui
Food is an unassuming controversial subject that defines one's cultural and national discourse. Many seemingly ‘traditional’’ ingredients that we find in our culinary heritage are fruits of global trade. For instance, gin has long been considered a typically English product, yet its origins are in Holland that uses botanicals that are sourced globally, creating a unique flavour profile that captures the transnational and transcultural movement of those ingredients.
To use food as my medium stems from the ability of food to create narratives that are personal to ourselves, where a certain scent or taste can engage us emotionally or nostalgically, where memories can be revived with vigour. Yet, how may we describe those sensations that can only be spoken of in an associative manner? It is only after experience that we are able to relate to them. Such instances are common in gin and tea tasting in which they share a similar vocabulary. The installation will explore the affinity between gin and tea culturally, historically and the culinary possibilities. The viewer is able to sample a course of boutique tea cocktails created in collaboration with Alex Mckechnie that are paired with desserts.
The installation was made possible by the generosity of Sipsmith, Hayman's Old Tom Gin and TeaSmith that helped to weave together the narrative between gin and tea.
Matcha Gin Sour
Combine 50 ml Sipsmith London Dry Gin, 25ml simple syrup, 20ml lemon juice, 15ml egg white, 1 teaspoon Matcha (Japanese powdered green tea). Dry shake to emulsify. Add ice and shake well. Strain into a chilled Martini Glass.
Combine 50ml Hayman's Old Tom Gin, 40ml Oriental Beauty tea, 25ml simple syrup, 20ml lemon juice, 2 dashes of Angostura bitters. Pour from cocktail shaker to cocktail shaker at height to ‘stretch’ the punch. Strain into a highball glass.