Taking place this November, this exceptional two night culinary experience offers foodies the chance to taste world-class dishes and enjoy premium all-Asian craft spirits alongside
If you love rare fine dining experiences, don’t miss out on this upcoming feast. The Orientalist Spirits, the world’s first premium all-Asian craft spirits company, is set to launch in the UK this November – and to celebrate the occasion, they’re hosting a two-night edible extravaganza with three Michelin-starred chef Mathew Leong.
Mathew Leong is the Executive Chef at RE-NAA, the first-ever restaurant in Stavanger (and second in Norway) to be awarded Three MICHELIN Stars. Born and raised in Singapore, Mathew moved to Norway at the age of 21 to pursue his culinary career. With over a decade of experience, Mathew’s culinary journey began at the tender age of 13, when he won his first gold in a culinary competition.
Hosted at the luxurious COMO Metropolitan London in Mayfair, this unforgettable two-night affair will take place on Thursday 28th November and Friday 29th November 2024, featuring a varied range of innovative meets seasonal dishes.
Guests will experience a remarkable fusion of flavours as Chef Mathew Leong from the three Michelin-starred Re-Naa in Norway presents a bespoke menu of Nordic seafood with Asian influences, paired with a curated selection of The Orientalist Spirits’ finest craft spirits and beverages.
“An Evening with Chef Mathew Leong” is a unique, multi-course dining experience designed to showcase the elegance of The Orientalist Spirits’ portfolio, including Origins Vodka, Gunpowder Gin, Dragon Whisky, and Imperial Rum.
Chef Leong’s exquisite dishes will be thoughtfully paired with bespoke beverages crafted by Kaoru Takii from Mixology Salon Japan and Francis Madrigal, head mixologist at COMO. Guests can expect an exploration of fresh ingredients, complex pairings, and a journey of rich Asian and Nordic culinary traditions.
The Dishes:
EAT: The menu begins with Hamachi Crudo – a delicate, refreshing dish of buttery yellowtail complemented by the zest of fermented yuzu, the heat of wasabi, and the herbaceous notes of verbena oil. This opening dish sets the stage for the interplay of fresh, bold flavours to come.
DRINK: This will be paired with “Dill”, a refreshing blend of dill infused Orientalist Gunpowder Gin, ukiyo sake, elderflower liqueur, sansho redistilled Orientalist Gunpowder Gin, dill soda, and dill water.
EAT: Next, guests will savour King Crab Chawanmushi, a silky Japanese-inspired egg custard elevated with an Asiatic shellfish espuma that adds a rich, umami depth. The sweetness of the king crab melds with the delicate brininess of shellfish oil and the pop of ikura (salmon roe), creating a balance of textures and flavours.
DRINK: This course is accompanied with “Iribancha” a sophisticated infusion of Iribancha with Orientalist Origins Vodka, tom yam redistilled Orientalist Origins Vodka, fresh tomato, konbu genmai syrup, and citrus.
EAT: The third course, BBQ Hand-Dived Scallop, features a smoky, tender bite of fresh scallop, grilled to perfection and enhanced by a Nordic twist on XO sauce—a powerful umami-packed blend of seafood and spices. The addition of spruce oil infuses the dish with subtle pine and forest notes, giving the dish a fragrant, earthy complexity.
DRINK: This course finds harmony with “Pear”, a cocktail that blends apple water, elderflower liqueur, pear-infused Orientalist Origins Vodka, poire liqueur, citric solution, and vintage calvados.
EAT: For the main course, Monkfish on the Bone will be served, a succulent fish that balances tenderness and robust flavours The dish is brightened by seabuckthorn koshu, adding tart, citrusy notes, while the morel mushrooms provide an earthy, nutty contrast.
DRINK: This complex dish is complemented by “Hojicha”, a refined cocktail of hojicha, apricot liqueur blend, white port wine, aged cognac, and Orientalist Dragon Whisky.
EAT: To conclude the evening, guests will delight in a playful and refreshing dessert of Pumpkin Ice Cream, spiced with the aromatic heat of Timut pepper. This creamy, sweet treat is brightened by the floral and fragrant notes of elderflower, while the bright accents of citrus bring a clean and zesty finish to the palate.
DRINK: Paired with dessert is “Flower”, a final cocktail featuring flower-infused Orientalist Imperial Rum, espresso, cacao syrup, and vanilla syrup—a fitting end to an extraordinary culinary journey.
Make it happen
When: 28th – 29th November 2024.
Where: 19 Old Park Ln, London W1K 1LB
How: Tickets for the experience are £275 and can be purchased via COMOclub or via COMO Metropolitan London.
