Infusing Fruits Into Your Teas

As the chilly start to the new year draws to a close, there is nothing more enticing than a satisfying jug of fruit tea for your guests when they visit your crib during this lunar festive season. This thirst-quencher is a must-have for the hot month ahead; how else do we keep going on about all the dips and gossips that will last us for the next 365 days? Whether it’s an intense black tea or a radiant white tea that you fancy, this post is bound to introduce some refreshing twists to your favourite concoctions that will keep your guests coming back for more. Black Tea  Fruits with sweeter and stronger flavours are preferred in this recipe to balance out black tea’s heavier flavour. Some favourite fruits to add into black teas include watermelons, oranges and mangoes. Steps: Steep one teabag and add in half a cup of cut fruits into your choice of jar with hot water for

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TEA IS FOR TRAVEL: Esora Restaurant

WHERE: Esora Restaurant, Singapore Nestled inside a heritage shophouse, Esora Restaurant is a Japanese kappo-style fine dining restaurant. Translated to mean “cut and cook”, the Kappo affair comprises the chef concocting a multi-course meal in front of diners for them to witness and admire an intimate culinary process. Furnished with pale minimalist decor and blonde wood finishings reminiscent of Japanese paper screen doors, patrons can immerse themselves in the modern Zen of this quaint setting. Chef-owner Shigeru Koizumi’s forte resides in his intimate attention to detail – with a distinctively light palate, his cooking techniques often deliver a deep sense of tranquillity and relaxation to his diners. Bask in the ultimate Esora experience with the most comforting food on their menu: the ochazuke – a simple dish featuring a bowl of steamed rice partially steeped in hot tea or savoury dashi. Usually served as a heartening end to a meal, this Japanese classic is well-loved and thoughtfully prepared at Esora.

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