The usual wine pairings at elegant dinners felt…expected. But at No. 8 China House in Grand Hyatt Manila, a different kind of sparkle filled the air – sparkling tea. This wasn’t just a meal; it was an exploration of flavor, a surprising dance between delicate brews and robust Cantonese cuisine, leaving everyone feeling remarkably awake and refreshed.
Mindful Sparks, a Hong Kong-based tea company celebrated as the official tea partner of the Michelin Guide Hong Kong & Macau, brought a novel approach to the dining experience. Three teas, presented with the effervescence of champagne, were the stars: Yuzu Genmaicha, Osmanthus Golden Oolong, and White Peach Earl Grey. The Yuzu Genmaicha immediately captivated with its fragrant, hay-like aroma, while the Osmanthus Golden Oolong promised floral richness.
The adventure began with West Lake Minced Beef Soup, a comforting blend of coriander, tofu, and egg whites. An intuitive pairing with the Yuzu Genmaicha revealed a beautiful balance – the tea’s brightness tempering the soup’s savory depth, preventing it from becoming overly rich. It was a subtle harmony, a gentle awakening of the palate.
Spicy Poached Clams arrived next, and the expectation was to let the Oolong act as a neutral backdrop. Instead, it offered a surprising sparkle, enhancing the clams’ already vibrant flavors. This unexpected synergy proved that sometimes, the most delightful pairings defy expectation.
A sizzling presentation of Braised Chilean Sea Bass, served in a heated stone bowl, followed. The dish boasted a delicate, flaky texture and a rich sauce. Paired with the Oolong, the sea bass’s oceanic notes were amplified. But a playful switch to the Yuzu Genmaicha revealed a hidden sweetness, a delicate nuance within the fish.
The Barbeque Combination Platter – a vibrant array of roast duck, air-dried beef, jellyfish, and char siu – presented a complex challenge. The Oolong allowed the jellyfish’s unique zing to shine, while the White Peach Earl Grey softened the intensity of the air-dried beef. The Yuzu added a juicy sweetness to the char siu, and the Oolong further elevated the duck’s fragrant complexity.
Scallops and Broccoli benefited from the Yuzu tea’s zest, adding a bright counterpoint to the scallops’ natural sweetness. Each pairing felt less like a rule and more like a discovery, a conversation between the chef’s artistry and the tea’s subtle power.
The grand finale – Peking Duck – was a revelation. The skin, impossibly thin and crackling with a satisfying snap, hinted at the bubbling fat beneath. It was a masterpiece of technique, and surprisingly, it needed no special pairing. It was perfect on its own, yet complemented every tea beautifully.
Restaurant manager Lucy Chen explained the inspiration behind the sparkling tea promotion: a desire to capture the refreshing appeal of Kombucha. “We wanted to enhance the tea’s taste with different scents and flavors,” she said. “Chinese cuisine can sometimes feel heavy, and this bubbly tea offers a refreshing counterpoint, elevating the entire dining experience.”
Chen, recently appointed, is determined to bring No. 8 China House the recognition it deserves. She’s introducing single-dish set menus to welcome solo diners, challenging the traditional notion of Chinese cuisine as solely a family affair. She also plans to connect with the Filipino Chinese and Chinese communities, offering an authentic taste of China without the journey.
“Taste authentic Chinese cuisine without going to China,” Chen passionately stated. “Experience the real flavors, right here.” The tea collection, available during lunch and dinner, promises a unique and memorable experience, served by the glass or bottle alongside free-flowing dim sum and curated tasting menus.
