When the tea masters at Lai Heen at The Ritz-Carlton, Macau recommend pairings, their goal is to help guests discover how tea creates additional depths and tones during the culinary journey. To help achieve a perfect trinity of flavor — aromatic tea leaves, fresh ingredients and classic Cantonese cooking techniques — many menu offerings have been curated to complement the gourmet teas offered, from a dark-roast oolong to a subtle white peony tea that uses the fresh, raw buds of the plant. These top shoots are the most delicate and mild, which lends a more refreshing taste to the steeped beverage.
A traditional Afternoon Tea, meanwhile, is a lighter affair, with emphasis on delicacies and desserts. The Ritz-Carlton, Bali includes traditional sweets such as lapis legit — a multilayer butter treat redolent with warm spices such as cardamom, cinnamon and clove — that’s best paired with the sweet, malty flavor of local Goalpara black tea. The floral, green notes of Teh Cap Botol tea, meanwhile, best complement bites of wajik, a diamond-shaped cake made with sticky rice, coconut milk and palm sugar.