The idea for the Water Sommelier Round Table is simple. We focus on regional cuisine and taste many of the classic dishes with a group of Water Sommeliers. We pair, contrast, and sample from many waters with very different characteristics and each of the water sommeliers will, after much deliberation and tasting, make recommendations on the individual dishes.
|Haneul Kim||Michael Mascha||Howard Hsia||Yvonne Wu||Lee Kwun Wai, Ivan|
|South Korea||USA||Taiwan||Taiwan||Hong Kong|
|theMUL||FineWaters||Water Selection||Water Selection||Aqua House|
As a coastal province, there is a strong emphasis on seafood and Cantonese cuisine is also influenced by both Oriental and Western cooking traditions (seasonings like sugar and spiced salt) in addition to flavorful ingredients like peanut oil, rice wine, anise, cassia bark, liquorice root, ginger powder, dried tangerine peel, oyster sauce, fish sauce, clam oil and curry, among other things. Characteristic cooking methods include salt-roasting, steaming with wine and slow-cooking.