From champagne to mulled wine and eggnog, the festive season was a time of copious celebratory drinking. If you’re looking for a post-holiday cleanse, here’s a roundup of food and non-alcoholic beverage pairings to make your Dry January challenge a little easier. From aromatic teas to sparkling kombucha, these concoctions are a delightful reminder that you don’t always need alcohol to have a good time.
sparkling teas at Born
At restaurant Born, guests can savour French cuisine with bold Chinese influences. The contemporary tasting menu is complemented by a drink programme of five or seven non-alcoholic glass pairings. Highlights include ‘phoenix oolong’ from Guangdong that is artfully steeped in a tableside tea ceremony; and a sparkling ‘lemon, ginger, thyme’, smoked tableside with applewood chips. Meanwhile, in-house ferments like ‘roselle kombucha’ with raspberry and smoked plum draw inspiration from Western and Chinese flavour combinations.
japanese teas at Esora
Guided by the concept of kisetsukan or the changing seasons, Esora’s cuisine melds Japanese details with French techniques, with elaborate plating and floral arrangements. This philosophy extends to its beverage pairings, which are curated to harmonise with the accompanying courses. Expect green, black, or white tea brews served hot, cold, or sparkling. Don’t leave without trying the Kyoto ‘genmaicha’ infused with fresh basil, or the ‘rolling thunder’, an oolong rich with notes of logan and infused with a spice blend called kuro shichimi.
non-alcoholic classic cocktails at LeVeL33
If you miss sipping on your favourite cocktails, LeVeL33 has an array of non-alcoholic quenchers inspired by their classic counterparts. ‘Not the GNT’ emulates gin and tonic and is flavourful with jasmine, juniper, and lime. The ‘Italiano’ incorporates a vibrant orange-and-rhubarb non-alcoholic Italian spritz, sparkling blood orange San Pellegrino Rossa, and bubbly soda water.
heritage mocktails at Rempapa
Accompanying Rempapa’s comforting heritage fare is a beverage menu comprising of mocktails. Served hot or iced, the ‘Rempapa ginger ale’ blends ginger tonic with aromatic lemongrass, calamansi, and gula melaka. Those who fancy tangy flavours will appreciate ‘assam boi’, a tantalising mix of freshly squeezed calamansi accented by sour plum. Meanwhile, the ‘passion fruit tea’ marries the fruit’s sweet and tart zing with black tea.
cold-pressed juices at SuperNature
For those committed to eating and drinking healthy throughout January, there’s Glow at SuperNature in COMO Dempsey. Its wellness-centric menu is developed by the head chef in collaboration with the in-house naturopath and offers a repertoire of functional cold-pressed juices made from organic fruits and vegetables. ‘The fresh start’ is anti-inflammatory, a blend of orange, carrot, ginger, and turmeric. Rich in antioxidants, ‘blood of the earth’ combines beetroot, carrot, apple, and pomegranate powder.
