Nic Watt
Nic is a proud champion of Asian cuisine with an international pedigree. He’s a TV host, author of two cookbooks and currently resides at MASU, INCA and CĀNTĪNG in Commercial Bay.
Honey Chawan Mushi
A delicate traditional dessert using the sweetness of the whisky-infused honey weaved into the custard and an exquisite way to finish a meal at MASU.
KONDO GRILLED DUCK
A divine duck dish where simplicity stands out, all to ensure harmony with the Mānuka Honey and a subtle hint of whisky. The caramelised skin uses the richness of the honey to complement the smoky rich flavours of the robata grilled duck and the breast is paired with gingered persimmon pearls and pickled daikon.
WAGYU & WHISKY TARTARE
A rare Wagyu dish indeed, with elevated whisky notes from this gorgeous Mānuka Honey to accentuate the beautiful rich flavours of the Japanese Kagoshima beef. The whisky-infused Mānuka Honey is combined into the tartare and paired with vintage caviar and sushi meshi crackers.
