Water Connoisseur

So, what is a water sommelier or “water master”? It is someone who enhances the dining experience by pairing food and wine with water of different mineral contents and pH levels, both still and sparkling. How did you arrive at such a unique profession? I’ve always had an interest in water. After spending two years in Switzerland at Hotel Management School, I researched and visited many European countries to understand the different waters of Europe. I’ve just recently started recommending water pairings and am also the general manager of Vasco’s restaurant. How does the taste of water enhance our dining experience? Every type of water has its own personality, and its taste enhances the flavor of the food. With steaks, spicy food and lamb, I’d recommend pairing with sparkling waters with different mineral contents, pH levels and TDS (total dissolve solids). At Vasco’s, our Macanese restaurant, I pair the less carbonated, blue-bottled Perrier with our appetizer bacalhau, a codfish cake. It has a lower pH level, but with less aggressive bubbles. This serves to stimulate the appetite for mains to follow.

Find it: Vasco’s, Hilton Hotel, 8 Wangfujing East Street, tel: 5812-8888. Read the full interview at www.cityweekend.com.cn/forestzhao