The Tasting Panel magazine

April 2017

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36  /  the tasting panel  /  april 2017 BEER T he "Tiger Streats" global dining program rolled into New York City in December for three evenings of gastronomic adventure at the landmark eatery Indochine on Lafayette Street in the East Village. The event took place courtesy of Tiger Beer, the legendary lager from Singapore founded in 1932. Billed as the world's first "street food meets fine dining culinary experi- ence," Tiger Streats was a mash-up of two chefs from two very different cooking backgrounds who came together to break bread across stylistic lines and "show that we all sit closer together over food." Participating chefs were renowned Singapore food stall hawker Chan Hon Meng (Singapore is well-known for having the greatest street food scene in Asia, if not the world)—street food veteran and owner of Hong Kong Soya Sauce Chicken Rice and Noodle who gained international fame upon receiving a Michelin star in 2016—and California's Christopher Kostow, Executive Chef at the Michelin three-star The Restaurant at Meadowood in Napa. The two chefs, both masters in their respective areas of culinary influence, bonded immediately to share ideas (and ingredients) while creating a three-course menu for the packed house each night, with each creating a dish individually for the two savory courses, and then collaborating together on the dessert. To start, Chef Kostow presented a delicious whelk lasagna agretti: alternat- ing layers of thinly sliced whelk and seaweed pasta with roasted broccoli and agretti (known in English as opposite-leaved saltwort) served in whelk broth, while Chef Meng served his signature braised soya sauce chicken with rice. For the "four-star dessert," the two created a crossover dessert of caramelized coconut pudding with tang yuan (boiled rice balls) and red bean. Tiger Streats was part of a new initiative by Tiger Beer to increase visibility and gain momentum in the American market after parent company Heineken regained distribution of the brand for the U.S. through its Five Points Trading Company, a division of Heineken USA dedicated to working with its emerging global beer brands including Red Stripe, Tiger, Birra Moretti, Affligem Belgian Blonde, Murphy's Irish Stout, Prestige and Cerveja Sagres. Already the world's ninth largest global premium brand, Tiger Beer is enjoyed in over 50 countries. Far East Meets West Coast TIGER BEER TEAMS UP WITH WORLD-RENOWNED CHEFS TO CREATE A GASTRONOMIC ADVENTURE by David Ransom Singapore's Chef Chan Hon Meng and Chef Christopher Kostow from The Restaurant at Meadowood in California's Napa Valley collaborated for the "Tiger Streats" global dining program in December at the land- mark eatery Indochine on Lafayette Street in New York City's East Village. PHOTOS: LAURA JUNE KIRSCH Chef Meng served his signature braised soya sauce chicken with rice to pair with Tiger Beer at the events.

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