Nic Watt
Executive Chef at MASU
Photography by Manja Wachsmuth
A delicate traditional dessert using the sweetness of the whisky-infused honey weaved into the custard and an exquisite way to finish a meal at MASU.
Honey Chawan Mushi
We used both the sweetness of the Mānuka Honey and aroma of the aged-whiskey to weave into the custard. The custard is steamed baked to form a very soft velvet like texture and allowed to cool before refrigerating. To serve, we paired honey-infused custard with seasonal lychee and passionfruit, giving the fragrancy of the lychee and the sharp acidity of the passionfruit. We added a teaspoon of the honey on top, to ensure the true essence of the beautiful product would meet the palate directly.
“There is a beautiful viscosity that sits on the palate. The richness of the Mānuka Honey and the elegant notes from the aged-whisky. Our dishes were built to elevate the aromas, the flavours and the superior texture of The Southerly.”
Nic Watt
Executive Chef
MASU
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