We’re super excited to announce our newest pop up collaboration - ENCOUNTERS: Modern Asian Fusion and Tea Pairing Experience with Karppi Kitchen, which will be two creative chef's - Patrick and Rod’s - playground for creating Vietnamese bar food inspired seasonal menus. Save your dates on Oct 28 & 29th, 17 -21:30!
Without serendipitous chance Encounters, Nari Tea wouldn't exist - from the border collie barking at me while wandering in the streets of Taiwan that led to a long friendship with Farmer Yang/Chen, to the lovely people in Helsinki who've helped us find a home here. Part of the inspiration behind our physical space was to bring the beauty of the shared tea table - that is so common in Asia - to Finland. And over the past 5 months since we opened this year May, we can already see that beauty coming to life.
The meeting between Patrick and Rod shared a similar philosophy, so did the meeting between Karppi Kitchen and Nari Tea. We want to celebrate these encounters and connections through making our own - by pairing our Single-Origin Specialty Teas and Pet-Nat Kombuchas with their innovative Pan-Asian fusion dishes!!!
In the sharing spirit of tea, we will offer 5 course food and 5 drink pairings for 55e in an intimate 6 person seating at our tea table.
Omnivore
∙ Flame-Grilled Asparagus
Flame-grilled asparagus with freshly-made miso hummus topped with coriander-oil
∙ Duck Wonton
Duck wonton dumpling, Crispy Taro, green herb/ginger oil and fermented bean curd sauce
∙ Fried + Fermented Broccoli w/ Oolong Surprise
Fried broccoli, cured egg yolk, topped with a yuzu fermented broccoli stem sauce and Nari tea’s Oolong surprise
∙ Oolong Smoked Braised Pork
Flame-charred Basalmic Bulgogi Braised pork, vegan almond mayo smoked with Nari tea’s Oolong and smashed potato
∙ Head in the Clouds
Rice ball with blueberry, sweet potato, caramelized banana, below a flying cloud.
Vegan
∙ Flame-Grilled Asparagus
Flame-grilled asparagus with freshly-made miso hummus topped with coriander-oil
∙ Browned Miso Butter Corn
Stir-fried sweet corn with Brown miso butter foam, herb-dried tomato and crispy tofu
∙ Fried + Fermented Broccoli w/ Oolong Surprsie
Fried broccoli, topped with a yuzu fermented broccoli stem sauce and Nari tea’s Oolong surprise
∙ Hojicha Farmhouse Mosiac
Mosaic medley made from eggplant, zucchini and mushroom, with Nari tea’s Hojicha powder, vegan demi-glaze, and cauliflower purée
∙ Head in the Clouds
Rice ball with blueberry, sweet potato, caramelized banana, below a flying cloud.
