Sous Chef Aiken Low tells us how Japanese craft and ingredient-driven creativity inspired this culinary collaboration.

This past weekend, Roku Gin and AIR CCCC invited guests to explore the flavours of <a href="https://www.hommessingapore.com/style/jimmy-choo-mens-fall-2025-collection-campaign-menswear-fashion-accessories" target="_blank" rel="noopener">Japanese</a> spirits and locally-sourced cooking on the restaurant&rsquo;s Dempsey compound, with activities ranging from intimate <a href="https://www.hommessingapore.com/living/iru-den-chef-javier-low-interview" target="_blank" rel="noopener">dining</a> to more casual serves. Sous Chef Aiken Low and his team were the brains behind the curated menus, and he tells us how this collaboration is an exercise in harmony &mdash; not just in flavours, but also philosophies.

What was your first impression of Roku Gin? It has a quiet elegance, where each botanical reflects a season and a sense of place. That harmony between precision and nature resonated deeply with AIR CCCC&rsquo;s philosophy, so our approach to the collaboration was to honour that balance, creating experiences where Japanese craftsmanship meets our circular, ingredient-driven creativity in a seamless and thoughtful way.
Roku Gin is guided by the Japanese principle of &ldquo;Shun&rdquo; (harvesting ingredients at their seasonal peak to capture their purest essence). How does that resonate with AIR&rsquo;s culinary philosophy? &ldquo;Shun&rdquo; perfectly mirrors AIR&rsquo;s own commitment to seasonality and ingredient integrity. Just as Roku Gin captures each botanical at its peak, we craft dishes that celebrate ingredients in their freshest and most flavourful moments, ensuring every plate and cocktail reflects nature&rsquo;s rhythm and maximises both taste and impact.

Take us through the concept behind the Tasting Room pairing menus. The Tasting Room menus are designed as a multi-sensory journey, where each dish and drink interact to highlight stories, textures and seasonality. With Roku Gin&rsquo;s layered botanical profile &mdash; from sakura blossom and yuzu peel to sansho pepper and gyokuro tea &mdash; we were naturally drawn to ingredients that could echo or complement those delicate, aromatic notes: garden herbs, subtle citrus, floral infusions, and fermented elements. The goal was to create pairings that feel harmonious yet surprising, where gin and cuisine elevate each other and immerse guests in both craft and circular creativity.
Was there a pairing that worked better than you expected? One of the most surprising pairings was the Snapper Ceviche with Pink Guava and Garden Herbs paired with Roku Ginger Earl Grey. The lightly fermented citrus peels and gentle herbal umami from garden-grown stems brought a bright, zesty lift that amplified Roku Gin&rsquo;s yuzu and sakura botanicals. The subtle earthiness added depth and balance, resulting in a pairing that felt even more vibrant and nuanced than we anticipated.

Beyond the Tasting Room, the collaboration also includes a Pop-Up Caf&eacute; and Fizz Bar.&nbsp; The Pop-Up Caf&eacute; and Fizz Bar offer a more playful, casual side to our collaboration. Set on our lush green lawn, guests can choose curated bites like the Calamansi Bar Fold with Vanilla Ice Cream or AIR fries, and pair it with refreshing Roku Gin cocktails like the Berry Bramble or Pandan Cooler. The self-paced experience invites guests to relax, savour each bite and sip, and immerse themselves in the flavours and creativity of the collaboration.
Finally, how do you personally like to enjoy Roku Gin? Simply on the rocks, as it highlights the natural, distinct flavours of the gin and allows you to fully appreciate the balance of its botanicals.

Behind the Roku Gin X AIR CCCC Pop-Up at Dempsey

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