WILD MUSHROOM & BLACK TRUFFLE SPRING ROLLS

PAN SEARED PORK DUMPLING

ESPRESSO

LATTE

CAPPUCCINO

AMERICANO

Crisp, dry and light. A perfect introduction into sake.

AKASHI TAI HONJOZO

CHATEAU CHANGYU

LA FLEUR D'OR

Vanilla, almond and miso caramel. (Serves 2)

CHOCOLATE AND HAZELNUT PAGODA

CHERRY BLOSSOM

YICHANG RICKY

WILD MUSHROOM AND BLACK V H TRUFFLE SPRING ROLLS

SEVEN SPICED SEARED TUNA H

PAN SEARED IBERICO PORK BAO

Szechuan, cucumber and spring onion. (serves 2-4)

Peking Duck Pancakes

Kung Po Tofu

Tiger Essence

Wild Mushroom and Black Truffle Spring Rolls

Gin, pink grapefruit soda, Butterfly pea.

Butterfly Pea Spritz

Seven Spiced Seared Tuna

Cherry Highball

White Miso Salmon

SALMON

Clean mushrooms by gently brushing or wiping with a damp paper towel. Trim stems and thinly slice so pieces are roughly uniform (about 1/8 inch thick).

Prepare mushrooms

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add minced shallots and sauté 2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Add sliced mushrooms to the pan in a single layer if possible. Cook, stirring occasionally, 6–8 minutes until they release their moisture and it evaporates and edges begin to brown.

Cook mushrooms

Increase heat to medium-high, pour in the white wine, and scrape any brown bits from the pan. Cook 1–2 minutes until wine mostly evaporates.

Deglaze and reduce

Reduce heat to low. Stir in the remaining 1 tablespoon butter, heavy cream, black truffle paste, chopped thyme, soy sauce, salt, and pepper. If using spinach, add now and cook 1 minute just until wilted. Taste and adjust seasoning. Remove from heat and let cool to room temperature (15–20 minutes).

Finish filling

If using rice paper: fill a wide shallow bowl with warm water. Dip one sheet for 8–12 seconds until just pliable and lay flat on a clean work surface. If using thin wheat spring roll pastry: keep sheets covered with a damp towel while working to prevent drying.

Prepare wrappers

Whisk cornstarch and 2 teaspoons water together until smooth; this will act as glue to seal rolls.

Make cornstarch slurry

Place about 2 tablespoons of cooled mushroom filling near the lower third of each wrapper, leaving 1/2-inch border on sides. Fold bottom edge over filling, then fold in sides snugly, and roll up firmly to form a tight cylinder. Brush the top seam with a little cornstarch slurry and press to seal. Repeat until all filling or wrappers are used (should make approximately 12 rolls).

Fill and roll

Pour neutral oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of wrapper sizzles immediately (about 350°F/175°C if using a thermometer).

Heat oil

Working in batches, add 3–4 spring rolls seam-side down to the pan. Fry 1.5–2 minutes per side, turning with tongs, until all sides are golden brown and crisp. Adjust heat as needed to prevent burning.

Fry rolls

Transfer fried rolls to a wire rack set over a baking sheet or paper towels. While still hot, lightly brush each roll with a few drops of toasted sesame oil and sprinkle with sea salt flakes.

Drain and finish

In a small saucepan combine soy sauce, mirin, honey (or maple), and rice vinegar. Bring to a gentle simmer over low heat and reduce slightly for 2–3 minutes. Remove from heat and stir in truffle oil and freshly ground pepper. Let cool to warm or room temperature.

Make sauce

Arrange spring rolls on a platter with the dipping sauce in a small bowl. Serve immediately so rolls remain crisp.

Serve

mixed wild mushrooms (shiitake, oyster, cremini), thinly sliced

shallots, finely minced

garlic cloves, minced

unsalted butter

olive oil

dry white wine or dry vermouth

heavy cream

black truffle paste or finely grated black truffle

fresh thyme leaves, chopped

soy sauce (low sodium)

salt

black pepper, freshly ground

baby spinach, roughly chopped (optional, for moisture & color)

spring roll wrappers (rice paper or thin wheat pastry), 8-inch

cornstarch

water (for cornstarch slurry)

neutral oil for shallow frying (vegetable, canola, or grapeseed)

toasted sesame oil (for finishing)

sea salt flakes (for finishing)

soy sauce

mirin

black truffle oil or a few drops of black truffle paste diluted

honey or maple syrup

rice vinegar

freshly ground black pepper

Salt the finely chopped napa cabbage with 1/2 tsp salt and let sit 10 minutes. After resting, squeeze out excess water in a towel or between your hands until mostly dry. Measure out 1 cup packed before adding to filling.

Prepare cabbage

In a medium bowl, combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, light soy sauce, sesame oil, Shaoxing wine, white pepper, coarse black pepper, 1/2 tsp salt, beaten egg, and cornstarch. Mix with chopsticks or a spatula until the mixture becomes slightly sticky and well combined (about 1-2 minutes). Cover and refrigerate 15-30 minutes to hydrate flavors, if time allows.

Mix filling

Arrange wrappers on a lightly floured or dry tray so they don't stick. Keep a small bowl of water nearby for sealing.

Prepare workstation

Place one wrapper in your palm or on a work surface. Spoon about 1 teaspoon to 1 tablespoon of filling into the center (adjust to wrapper size; for 3-inch wrappers use roughly 1 tsp). Dip your finger in water and lightly moisten the edge of the wrapper. Fold wrapper in half and pleat one side to seal, pressing firmly to remove air. Repeat until all filling and wrappers are used. Place finished dumplings on a tray with space between them.

Fill and fold dumplings

Use a large nonstick or well-seasoned cast-iron skillet. Heat the skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat a roughly 8-10 inch area.

Heat pan

Arrange dumplings in the pan in a single layer, flat side down, leaving space so they don't touch. Cook undisturbed 2-3 minutes until bottoms are golden brown.

Sear dumplings

Carefully pour 1 cup water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6-8 minutes until filling reaches 160°F (71°C) and wrappers become translucent and tender.

Steam in pan

Remove the lid and increase heat to medium-high. Cook 1-2 more minutes to evaporate remaining water and re-crisp the bottoms. Drizzle 1 teaspoon sesame oil over dumplings in the final 30 seconds for aroma, then remove pan from heat.

Crisp finish

In a small bowl combine 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon chili oil (optional). Stir and taste; adjust balance with extra vinegar or soy as preferred. Sprinkle toasted sesame seeds on top if using.

Make dipping sauce

Serve dumplings hot with the dipping sauce on the side. Garnish with extra sliced green onion or a grind of coarse black pepper for a pepper-forward finish. Leftover cooked dumplings can be refrigerated up to 2 days and re-crisped in a skillet over medium heat with a splash of water and a lid.

ground pork (80/20)

finely chopped napa cabbage

green onions, finely sliced

fresh ginger, grated

garlic, minced

light soy sauce

sesame oil

Shaoxing wine (or dry sherry)

white pepper

coarse freshly ground black pepper

egg, lightly beaten

round dumpling wrappers (3-inch/7.5 cm)

water (for sealing)

neutral oil (canola or vegetable)

water (for steaming in pan)

sesame oil (for finishing)

black vinegar (or rice vinegar)

soy sauce (for dipping)

chili oil (optional)

toasted sesame seeds (optional)

Turn on the espresso machine and allow it to fully heat (group head and boiler) for 15–30 minutes. Place your empty portafilter on the machine to warm, or flush 30–50 ml of hot water through the group head into a cup to stabilize temperature. Warm the shot glass or espresso cup by filling it with hot water, then discard the water before brewing.

Preheat and prepare

Weigh 18 g of espresso beans. Set the burr grinder to a fine setting appropriate for your machine and beans. Grind directly into the portafilter so the ground dose equals roughly 18 g. Target extraction volume is about 36 ml (yield) for a 1:2 brew ratio.

Weigh and grind

Evenly distribute the grounds in the portafilter using your finger or a distribution tool to remove large voids. Level the surface and press with a tamper using consistent 15–20 kg (30–44 lb) of pressure until the puck surface is smooth and even. Polish with a slight twist to create a sealed edge.

Distribute and tamp

Purge a short burst of water (1–2 seconds) through the group head to clear old water and stabilize pressure. Wipe the group gasket if needed. Immediately lock the portafilter into the group head.

Purge and lock in

Start the shot and begin timing. A proper extraction time for 18 g in should be about 25–30 seconds to reach approximately 36 ml yield. Watch for a steady, honey-colored stream that thickens slightly as it approaches the end. If the shot pours too fast (<20 s), grind finer; if too slow (>35 s), grind coarser or reduce dose/friction.

Start extraction and time

When the shot reaches ~36 ml or at ~25–30 seconds, stop the extraction. Wipe any stray grounds from the cup edge. Serve the espresso immediately in the warmed cup to preserve crema and aroma. Enjoy as a straight espresso or use as the base for milk drinks.

Finish and serve

Knock out the used puck into a knock box, rinse and dry the portafilter, wipe the group head and steam wand if used, and flush the group head briefly. Backflush the machine per manufacturer recommendations at the end of the day.

Clean up

Use the grinder to achieve a consistent fine grind; adjust in small increments to dial in extraction time and yield. Use a scale to weigh dose and yield (weigh cup before and after to measure extracted volume by mass). The tamper and distribution tool improve puck evenness and extraction consistency. Preheating the cup and portafilter preserves temperature and crema. Keep cleaning tools handy to maintain machine performance and flavor.

Freshly roasted espresso beans

Filtered water (for brewing)

Espresso machine (with portafilter and 9–10 bar pump)

Grinder (burr grinder)

Tamper

Scale (0.1 g accuracy)

Distribution tool (optional)

Shot glass or espresso cup

Cleaning brush/cloth

Preheat your espresso portafilter by running a blank shot (no coffee) for a few seconds, then purge. Weigh and dose 18 g of freshly ground espresso into the portafilter, distributing evenly and tamping with consistent pressure.

Preheat and dose

Lock the portafilter into the machine and start the extraction. Target a 36 ml yield in about 25-30 seconds for a standard double shot. Adjust grind size to hit time if needed. Pour the extracted espresso into a warmed 10-12 oz cup or glass.

Brew espresso

Pour 250 ml of cold whole milk (or your chosen alternative) into a chilled stainless-steel steaming pitcher. Using cold milk gives better microfoam control.

Pour milk

Purge the steam wand briefly. Submerge the tip just below the milk surface and turn on the steam to introduce a small amount of air for 1-2 seconds to create microfoam (you should hear a gentle hissing, not loud screeching). Then fully submerge the wand and position it to create a whirlpool, heating milk to 60-65°C (140-149°F). The milk should have a velvety, glossy texture with fine microfoam and about 180-220 ml of liquid plus foam suitable to top espresso.

Steam milk

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into liquid. The milk should pour smoothly like warm cream.

Texture check

Add sweetener (optional): If you want sweetened latte, add 1 tsp sugar or 1 tsp simple syrup to the brewed espresso and stir to dissolve while the espresso is hot.

Pour milk into espresso: Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches (8–10 cm) above the cup to incorporate milk and crema, then lower the pitcher near the surface and pour with a steady hand to create a thin layer of microfoam on top. Aim for about 1–1.5 cm of foam head.

Garnish and serve: Lightly dust cocoa powder or ground cinnamon over the foam if desired. Serve immediately.

freshly ground coffee (espresso grind)

water for espresso

whole milk

optional: alternative milk (oat, almond, or soy)

sugar or simple syrup

cocoa powder or ground cinnamon (for garnish)

Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Dose about 18 g (0.018 kg) of freshly ground espresso into the portafilter and tamp evenly with about 30 lb (13.6 kg) of pressure to create a smooth puck.

Lock the portafilter into the espresso machine and extract a single ristretto/espresso shot into a preheated 150–180 ml cup. Aim for 25–35 seconds of extraction yielding ~30 ml of espresso. Adjust grind or dose if extraction is too fast or slow.

Pull the shot

Pour 150 ml whole milk into a chilled stainless-steel frothing pitcher. For a traditional cappuccino aim for a milk-to-espresso ratio of roughly 1:1 (milk) by volume to espresso (the shot will be ~30 ml), remembering cappuccino is ~150–180 ml finished beverage.

Prepare the milk

Purge the steam wand briefly, then position the tip just below the milk surface and steam at a slight angle. Begin with the tip near the surface to introduce air for 2–4 seconds (creating microfoam), then submerge the tip to heat the milk to 60–65°C (140–149°F). Create dense, velvety microfoam about 1–1.5 cm thick for a traditional cappuccino.

Steam and texture

Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam with liquid milk for a smooth texture.

Tap and swirl

Pour the espresso into the cup if not already there. Immediately pour the steamed milk into the center of the espresso, starting from a higher position to sink the liquid milk, then lower the pitcher and finish with a controlled wiggle to lay the microfoam on top and create basic latte art if desired. The finished drink should be about 150–180 ml with roughly equal parts espresso, steamed milk, and foam (approx. 1 cm of foam).

Pour and finish

Dust the foam lightly with cocoa powder or ground cinnamon (about 1 tsp) and add sugar to taste if desired.

Optional garnish

freshly ground espresso beans

water (for espresso machine)

optional: cocoa powder or ground cinnamon

optional: sugar or sweetener

Preheat your espresso cup or serving mug by rinsing with hot water; discard rinse water. Weigh 18 g of freshly ground espresso (fine grind for espresso).

Distribute grounds evenly in the portafilter, tamp with consistent pressure (about 15–20 kg of force), lock into the espresso machine. Brew to extract approximately 40 ml of espresso (a double shot) over ~25–30 seconds. Aim for a steady, syrupy flow.

Tamp and brew

Heat 110 ml of fresh water to 85–95°C (185–203°F). If using a kettle, bring to a boil and rest 20–30 seconds; if using a hot-water tap on an espresso machine, dispense directly.

Heat water

Pour the heated water into the preheated serving mug first (this preserves crema and moderates flavor). Gently pour the 40 ml double-shot espresso on top of the hot water. Stir once gently to combine. Taste and add up to 1 tsp sugar or sweetener if desired. Garnish with a citrus twist if using.

Build the Americano (hot)

Fill a tall glass with 6 ice cubes. Pull the 40 ml double-shot espresso directly over the ice (or pour brewed espresso over ice). Add 110 ml cold water (or adjust to taste). Stir to combine and sweeten if desired.

Alternate: Iced Americano

freshly ground espresso coffee

hot water

optional: ice (for Iced Americano)

optional: lemon peel or orange twist

Place the unopened bottle of Akashi Tai Honjozo in a refrigerator for at least 1–2 hours prior to serving. For a very crisp, cold presentation, place the tokkuri and ochoko in the refrigerator as well or chill them briefly in an ice bath.

Chill bottle (if serving cold)

If you prefer a slightly lighter, more delicate mouthfeel, pour 180 ml of Akashi Tai into the tokkuri and add up to 30 ml cold water. Stir gently once to combine. Note: Honjozo is often brewed with a small amount of distilled alcohol and can be enjoyed undiluted; dilution is optional and based on personal preference.

Light dilution (optional)

If serving cold: fill the ochoko 3/4 full (about 60–90 ml depending on cup size) from the tokkuri. For an extra-cold presentation, fill a small ice bowl, set the tokkuri in it for a minute before pouring, or briefly swirl the tokkuri in an ice bath to chill before pouring.

Serving cold (recommended)

If serving at room temperature: allow the chilled bottle to warm for 10–20 minutes out of the refrigerator. Pour from the tokkuri into the ochoko, filling 3/4 full. Honjozo's crisp, dry character remains pronounced at this temperature.

Serving room temperature

Akashi Tai Honjozo is best cold or at room temperature, but if you prefer it warm: warm water in a saucepan to 50–55°C (122–131°F). Place the sealed bottle or tokkuri in the warm water for a few minutes until the liquid reaches 45–50°C (113–122°F). Do not boil. Pour into the ochoko and serve immediately. Note that warming will soften the crispness and increase aroma.

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