Executive chef Dave Critchley’s menu for White Lotus Dim Sum is an exquisite selection of roasted meat, vegetables dumplings and sides plus two cocktails with Ming River Baijiu.
Chinese Ming River Baijiu will be served in cocktails as you enjoy your food.
The original Sichuan Baijiu.
A traditional Sichuan baijiu that’s produced at the oldest distillery in China, which began producing baijiu in 1573. Ming River used sorghum grain fermented with wild yeast and other microorganisms for two to three months in earthen pits. Most mash is then recycled into the next batch with fresh grain to develop distinctive flavours over time. The mash is batch-distilled in a traditional Chinese pot-still and rested for at least two to three years. Their master blender then balances the complex flavours to perfection.
Nose: Green apple peel and tropical fruit – papaya, guava and melon. Palate: Pineapple, anise, spicy pink peppercorn and dried hay. Finish: Long and earthy.
On the Menu:
Spring rolls | Roasted Meat | Dumplings | 2 Gorgeous Sides
2 Premium Cocktails
£30 per guest.