Celaravird

At Celaravird, the season is reflected not only in the dishes but also in the drinks served alongside them. Accounts of spring visits describe combinations such as mountain-vegetable fritters with apple and matcha whisked by the diner, and guinea fowl with Dong Ding oolong scented with makrut lime. Some diners have also compared the tea’s first and second infusions, enjoying differences in aroma and temperature that carry the experience beyond the meal itself.

The dishes, too, shift with the seasonal theme. One spring visitor recalled “Spring Haze”, in which a design in seaweed appears as clam broth is poured over it, and a risotto combining bamboo shoots and firefly squid. Summer-course pairings have included a drink of kiwi with a hint of hops and another featuring watermelon with mint ice. These examples vary by season, but non-alcoholic pairings are also an option within the changing courses.

Taking time to follow each dish and its presentation, and to see how each drink leads into the next course, can make for a leisurely meal on a special occasion.