Singapore — A clear focus on blending culinary innovation and artisanal brilliance at this year’s World Gourmet Summit is highly commendable.

There are drool-worthy “6 Michelin Star” collaborations, like the Epicurean Delights menus at La Cantine (S$50/S$65 for lunch, S$120/S$150 for dinner; April 21 to 24) by Bruno Menard and Yannick Alleno, who will share the limelight with celebrity Tuscan Renaissance butcher Dario Cecchini; as well as Venetian chef Gabriele Ferron, who will be partnering with Forlino’s Chef Kentaro for the Isole e Olena Experiential Wine Dinner tonight (S$268 for a six-course menu).

In the same spirit, Japanese mixologist Satoshi Iwai has teamed up with TCM stalwart Eu Yan Sang and the result is an intoxicating pair of inspired concoctions — a cocktail and a mocktail — made with Eu Yan Sang’s yi qi tang (a traditional herbal soup).

“One of the biggest challenges I faced during the creation of the cocktails was (achieving) the delicate balance between all the different ingredients,” said Iwai. Making sure the chocolate in his Yi Qi Tang Chocolate Martini (made using organic infused vodka) did not overwhelm the herbal soup was no mean feat. “Chocolate always likes to take centrestage,” added the soft-spoken Tokyo native.

Even harder was getting the Dang Shen & Grill Tomato Martini right, primarily because the mocktail boasted a delicate taste. He added: “I chose to work with a tomato because it also is a more delicate fruit, but even then it was difficult. The challenge was in trying to let the delicate sweetness of the Dang Shen come through.”

Only time will tell if herb-infused cocktails will catch on with consumers in Asia, but Iwai remained confident. “I think for most people, especially the Chinese, Chinese herbs are still considered as medicine and it may take some time for them to come to terms with the idea that Chinese herbs are really not much different from rosemary or basil, which were considered medicine in the past as well.

“We are definitely very interested in working with Eu Yan Sang to promote this approach because we have always believed in exploring new ways of drinking and also espousing a healthier way of drinking.” DON MENDOZA

Sample these drinks at Day 2 of the WGS’ Citibank Gastronomic Jam Sessions (S$70, April 20); the Sparklings from Around The World Sunday Brunch featuring Meat & Livestock Australia (S$188, April 21); and the Sunset Cocktail event at restaurant Tamarind Hill (S$148, April 21). Visit www.worldgourmetsummit.com for ticketing details.