Myanmar, because of it’s geographical location, it’s cuisine is influenced by Indian, Chinese and Thai cuisine. Honk at Pullman has specially flown Chef Htun Htun from Novotel Yangon Max to celebrate flavor of Burma with fusion and his own interpretation. Before I start telling you about food, let me share about one of the most talented and my favorite Sommelier Kirti Malhotra. I always appreciate and like the way she pairs food and wine, especially with pan Asian food. Last time when I was at Honk, she paired food with Bourdoux Rose and it was a pleasure that took the experience to great heights.
We started with Taittinger Champagne, followed by Viu Manent chardonnay 2015 from Chilli, a light, refreshing and fruity chardonnay which worked well with my charcoal grilled eggplant and lemon prawns.
The classic Mohinga ( national dish of Burma, I thought it’s Khao sue) is a comfort and soupy dish which I tried with 2014 Selbach Riesling from Germany and is definitely one of the best Riesling that I have tried so far.
I have always believed that Riesling and Sparkling are the best wines when it comes to pairing with Indian or Asian cuisine. Well, that’s my opinion!
I also believe that you should always go by your taste; not what Google shares about a particular wine. It is always good not to repeat the same wine as that will help your taste profile to develop further.
Next course was Curry Lobster ravioli which was paired with 2014 Marchesi Antinori Chianti classic from Italy – star dish paired with star wine. Aged in barrique for 12 months and then further 12 months in the bottle, this Sangiovese grape wine with balanced tannins and fruity hints was definitely a great wine to drink.
The food was interesting and the fusion worked and excellent wines made the night even more interesting.
Festival is on till 24th and should not be missed.
Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.