This fruity sorbet was served as a palate cleanser before the main course. The soju, or Korean distilled grain alcohol, used to spike this was difficult to detect. Chef Nalin later revealed its potency:
For the lychee-plum ‘sorbet’, it couldn’t be easier. Fragrant, soft, fruits do well with this treatment. I peeled some plums (both yellow and red), diced them, and then cut up some lychee. I froze the fruit pieces and then when it was time, blended them along with fridge-cold Korean soju (about 2:1 ratio of fruit to soju). For a previous dinner, I cut up some peeled grapes, froze those and blended them with white wine, which was also nice. This time, I wanted to use soju because I haven’t used it before, and I fit with the theme. Also, its 20% ABV(!), which may have contributed to the general merriment around that time of the evening.
The soju, which turned this from a palate cleaner into a boozy interlude, was also a Proustian madeleine for the chef, for whom it recalled the ill-fitting powder-blue suit jacket he was forced to wear in an elegant, “jackets required” restaurant at the tender and vulnerable age of 16.
A formative or traumatizing experience– you decide.
This was part of the Spicebox Supperclub’s Asian Mash-Up menu.