Page 47 - Thirst Magazine Issue 2 June 2017

THE PANELLIST

Alvin Lim CT Tai Chef Aaron Ngow Meng-Chao Kim Choong
Taps Beer Bar, KL Local craft Taps Beer Bar, KL Brewers’ Craft, Editor of Thirst
beer blogger Singapore Magazine

THE TASK

To decide which of five different beer styles would
pair most rewardingly with each of the dishes.
With such towering flavours on offer only the most
distinctive of beers would do.

SPICY AND SOUR
ASAM LAKSA

Noodles in a tangy fish broth
(usually sardines). Full of
flavour, the dish is spicy, sour,

DEEP, RICH CHAR SIEW and pungent.

A barbequed / roasted pork ALVIN: The clean taste of pale ale
PERFECT PAIRING dish; savoury, yet sweet, distracted less than the others
CHOCOLATE STOUT with a tinge of caramelised from the strong laksa flavours.
burnt notes. CT: The robust body of the IPA cut
through them more satisfyingly.
The panel unanimously agreed KIM: Saison, meh.
that the stout and char siew each
complimented the other’s deep MENG-CHAO: IPA, Ok lah.
flavours. CHEF AARON chose - Sour Ale
MENG-CHAO: “When tried with complimented the sourness of the
some chili sauce the char siew laksa.
also worked very well with the Requires further study.
Sour Ale, a combination of sweet,
sour and spice.”
PERFECT PAIRING
INCONCLUSIVE

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