Lunsjes is the diminutive form of the Chinese term Lùn Chī, which refers to discussions about food. This idea forms the heart of the restaurant concept. Food stimulates conversation, ranging from light-hearted and humorous to profound and serious. It is precisely this atmosphere that is central to Lunsjes in Antwerp, where dishes are served in the middle of the table and enjoyed together.
The term Lùn Chī also symbolises the fraternisation between the Chinese and European aspects that are present throughout the restaurant. The cuisine has a traditional Eastern basis and is refined with European ingredients and techniques. The result is a pure, honest interpretation of both worlds. The menu changes every ten weeks and is always inspired by one or more of the eight Chinese cuisines.
What makes tea a special product in combination with food?
Tea naturally pairs exceptionally well with food, often even better than wine. Tea connects directly with flavours, textures and umami and offers an unprecedented variety of aromas and intensities. For many guests in Belgium, this is still a new discovery, while tea offers the opportunity to enhance, deepen or accompany dishes in a surprising way.
Why did you want to offer tea pairing?
Based on this conviction, it was a logical step for Lunsjes to develop a full-fledged tea pairing. The ambition is to let guests experience that tea is not only an alternative, but in many cases can be a better pairing than wine. This required a partner who shares the same vision, is flexible and willing to think along at the highest level. That partner was found in Tea Cultures.
Why is tea pairing important and how do guests respond to it?
The responses from guests have been nothing short of phenomenal. Even avid wine drinkers consciously choose the tea pairing and come back especially for it. The reviews are exceptionally positive. Lunsjes has recently started offering a half-and-half pairing, with two teas and two wines. This combination perfectly matches the growing demand for less alcohol and at the same time opens up the world of tea pairing to a wider audience.
How does the process and collaboration with Tea Cultures work?
The collaboration with Tea Cultures starts with the outline of the upcoming menu. Even before the dishes are finalised, they contribute ideas on flavour. Based on this initial menu outline, Tea Cultures makes a pre-selection of teas. Together, they determine where the focus lies. Sometimes you let the dish speak for itself, sometimes you add an extra layer that makes the whole more exciting.
As with wine pairing, the structure is essential. Usually from light to heavier, unless there is a conscious reason to deviate from this. We look beyond the obvious combinations. Umami from green tea seems appealing on paper, but it's not always what you want to serve a guest over multiple courses. Sometimes a dish calls for pure elegance, sometimes for harmony, and sometimes for contrast.
What did you look for when choosing the tea?
Tasting is decisive. Each combination is judged impartially by both Patrick and Mike. Only pairings that score a 9 or 10 remain. Anything below that is discarded.
A good example is the choice of Whiskey Souchong. An extremely expensive tea that would normally stand on its own. Yet, in combination with Holstein tataki, with ginger, citrus and salt, it proved to be a sublime match. The light roasting of the meat and the depth of the tea complement each other perfectly.
