HONG KONG, Sept. 5, 2019 /PRNewswire/ — Sake has been a part of Japan’s traditional culinary identity for centuries. Globally, diners may have only experienced this rice-based beverage with Japanese food, but now chefs around the world are starting to challenge this norm by pairing it with unexpected and exciting new seafood dishes from around the world. This month, CNN’s Culinary Journeys explores the world of sake by speaking to the people who are passionate about showcasing its versatility and celebrating its nuanced flavors.
Highlights of the 30-minute show include:
Ho Chi Minh City, Vietnam:
Rice has always been a staple of Vietnamese cuisine. And that’s why chef Peter Cuong Franklin of Anan Saigon thinks his modern Vietnamese food is the perfect pair for sake. CNN travels to Ho Chi Minh City to see why it’s in the ideal position to welcome sake into the city.
Tapas and sake may not seem like a natural pairing, but chef Li Si from BAM! restaurant quickly realized that sake could work with almost anything. Offering a sake pairing every evening, chef Si believes this is the best way to introduce this iconic Japanese drink to an entirely new audience.
Italian chef Federico Zanellato is passionate about sake. He believes the flavor profile is actually more complex than white wine, making it a welcome addition to his menu at LuMi. CNN travels to Sydney to see how this city by the harbour is embracing sake in a whole new way.
Kuala Lumpur, Malaysia:
Originally Danny Leong had a passion for wine but once he discovered sake, his mission become clear: share sake with the world. At his restaurant, The Sake Place, in Kuala Lumpur he aims to educate his diners every night by not only introducing them to sake, but to prove that it can be paired with the big, bold flavors of Malaysian cuisine.
Chef Mitch Bates‘ early career found him in the famous kitchens of Momofuku and Morimoto, so it’s no surprise that Japanese influences have found their way into his new Toronto restaurant, Grey Gardens. Describing his restaurant as fine dining without the frills, umami flavor is still a feature in many of his dishes and it’s why he enjoys pairing them with sake.
Airtimes for 30-minute special:
Saturday, 7th September at 2330 HKT
Sunday, 8th September at 1430 HKT
Monday, 9th September at 0530 HKT and 1530 HKT
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