Delectable Duos: China Moutai and iTan unite for an exclusive menu at Mihara Tofuten Bangkok
Asia’s leading bloggers with social media followers totaling at over 6 million, including @jackbrownth, @migrationology, @iroamalone, @eatandshout, @eatwithpete, @ppgallery, @pongtape_lunlaman, @paidonnnn, @oatkomkrich and @iTan enjoyed a 11-course spread that showcased three different Moutai—the Yingbin, Prince and Flying Fairy— as ingredients, and pairings. A special yuzu, basil infused cocktail named MouTan (Moutai x iTan) was served as welcome drinks.
Head Chef Mr. Yushi Takayama used China Moutai in the Zuwai crab with yuba roll tempura with MOUTAI spicy mayo, Roasted lamb with MOUTAI kinome miso sauce and MOUTAI soy milk gelato with MOUTAI melons. ”I paired the fragrant aromas from Moutai with miso, oil and soymilk, and it brought out a whole new intense level of flavors, herbal notes, spiciness and flowery perfume. I was honored to collaborate with China Moutai” says Mr. Takayama.
CEO of Siam Dragon, Thailand’s largest Moutai importer, Mr. Piyapong Karnchanathanon delivered welcome remarks and highlighted the liquor’s extensive production process, which takes a minimum of five years to produce; the liquor is strained 9 times, fermented 8 times, and distilled 7 times.
Most guests who were trying Moutai for the first time were initially wowed at the powerful taste of the 53% fiery spirit. As they continued to sip (or swallow shots for some), they were also met with the grand assortment of licorice, mint, eucalyptus and nutty notes in the drink. ”I’ve really never had something so powerful and complex before, it leaves you wanting to sip it again and again just to discover another note” said iTan.
