High Life

HIGH LIFE 65 After returning to Macau, he started a company to source the best water from all over the world and bring it back to Macau. Now he provides consulting services to clients wherehecanprovide theperfectwater pairing for food, wine, tea and coffee in order to promote this intriguing concept of water appreciation. As Kuok says, it is important to consider water in the context of how it pairs with food and cocktails. Most people don’t realize howwater impacts everything presented on a plate or in a glass. For example, water can lower the acidity and tannins in wine just like the right ice cube in a cocktail can make spirits sing. “I’m the only one doing this in Macau,” Kuok says, “but this is already a trend in Europe.” Shanghai also adopts the trend. Some Michelin-star restaurants in China’s largest city have launched degustation menus paired with a fine water collection and many other restaurants are now offering extensive water menus. Don’t be surprised to see similar water menus in Macau in the not too distant future. After all, it’s good to have options. 学成回到澳门之后，郭骏开了 一间公司，希望将世界上的好水和 品水的概念引入澳门。公司为客户 提供咨询以建议何种水适合搭配何 种食物、红酒、茶或咖啡等。 如郭先生而言，在搭配食物和酒 水方面，水其实起到一个十分重要 的作用。很多人可能从来都没有意 识到，水是如何影响到他们餐盘之 上或者玻璃杯之内的那些入口之物 的。譬如，如果想要品尝到红酒单 宁的酸的话，低矿物质的水会增强 口感。 郭先生说：“现在澳门只有我 一个人在做这件事，但这个在欧洲 早已是一股潮流了。” 上海也一早就顺应了这个趋 势。在那里，多家米其林星级餐厅 已经开始陆续推出品水概念的珍馐 盛宴，根据每款水的不同特性精心 搭配珍馐，营造出独特的口感。而 越来越多的餐厅里除了酒单之外， 亦开始提供精选水单。 所以如果有一天在澳门出现了 类似的水单就不要太惊讶啦，毕竟 选择多一点是件好事！