Party Menu: Pairing Bun House Disco’s Pandan Negroni with Asian Small Plates

Host’s fast lane: beat decision fatigue with one iconic cocktail and a tight menu of shareable Asian small plates

Planning a themed night but short on time? You’re not alone — hosts in 2026 want bold, memorable menus that are simple to execute, respect dietary needs, and feel Instagram-ready without turning the evening into a full-day production. This party menu pairs Bun House Disco’s vibrant pandan negroni with a small-plates program built to be made ahead, scaled easily, and balanced for every palate.

Quick overview: what this guide gives you

• Why the pandan negroni works with umami, charred, and coconut-forward bites.
• Step-by-step cocktail and batching recipes (single serve and for a crowd of 8–12).
• Three star small plates — shrimp toast, satay skewers (meat + vegan), and pandan coconut bites — with prep, timing, and plating tips.
• Pairing logic and a party timeline so you spend more time with guests and less time in the kitchen.
• 2026 trends and sourcing notes — where to buy pandan, rice gin, and green Chartreuse, plus sustainability tips.

Why Bun House Disco’s pandan negroni is a perfect party anchor

Bun House Disco’s pandan negroni (popularized by bartender Linus Leung in London) layers fragrant pandan — the floral, grassy sweetness of Southeast Asia — over a structure of rice gin, white vermouth, and green Chartreuse. The result is aromatic, slightly sweet, herbal, and visually striking.

“Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green Chartreuse.” — Linus Leung (Bun House Disco)

That profile makes the cocktail versatile: the pandan’s sweetness softens bitterness and high herbal notes, while the rice gin’s grainy roundness matches fried and grilled textures. In practice, the pandan negroni cleanses fattier bites, complements sweet-savoury glazes, and ends on a fragrant note that pairs naturally with coconut desserts.

Recipe: Pandan Negroni — single serve and batching for a crowd

Ingredients (single)

• 25 ml pandan-infused rice gin
• 15 ml white vermouth
• 15 ml green Chartreuse

Pandan-infused rice gin (makes ~200 ml)

• 10 g fresh pandan leaf (green part only), roughly chopped
• 175 ml rice gin

Method

1. Roughly chop pandan and blitz with rice gin in a blender for 20–30 seconds.
2. Strain through a fine sieve lined with muslin; press gently to extract color and aroma. You’ll have a vibrant green gin.
3. To build a drink: stir gin, vermouth, and Chartreuse with ice and strain into a rocks glass over one large ice cube.
4. Garnish: a sliver of charred pandan or a thin orange twist (optional).

Batching for 12 guests

Scale proportions and make a 1.5 L batch (serves 12 at ~100 ml each):

• 375 ml pandan-infused rice gin (make ~500 ml pandan gin to have extra)
• 225 ml white vermouth
• 225 ml green Chartreuse

Combine in a pitcher and keep chilled. Stir with ice before serving into pre-chilled glasses. Batching saves 20–30 minutes mid-party and keeps service flowing.

Menu: Three shareable bites that sing with pandan negroni

We selected dishes with complementary textures and flavor arcs: crunchy fried, charred and saucy, and a fragrant coconut finish. Each is easy to prep ahead and scale.

Shrimp Toast (crispy, umami, great with herbal sweetness)

Ingredients (serves 6–8 as shareable)

• 400 g shelled raw shrimp, roughly chopped
• 1 egg white
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 scallions, finely chopped
• 1 tsp grated ginger
• 8 slices white sandwich bread, crusts removed
• Sesame seeds (white and black mix)
• Neutral oil for frying

Method and tips

1. Pulse shrimp in a food processor to a coarse paste. Mix in egg white, soy, sesame oil, scallion, and ginger. Chill 20 minutes (or up to 24 hours).
2. Brush one side of bread with water, press the shrimp paste onto the other side, then dip the paste side in sesame seeds.
3. Fry paste-side down in 170–180°C oil until golden and cooked through, about 2–3 minutes. Finish 30 seconds paste-side up to crisp edges.
4. Cut into triangles. Serve hot with a small bowl of quick chilli-vinegar: rice vinegar, a splash of sesame oil, sliced bird’s-eye chilies.

Make-ahead: Prepare shrimp paste and keep chilled; assemble on the day and fry 30–45 minutes before guests arrive.

Satay Skewers (charred, nutty, and perfect for sipping)

Chicken Satay (classic)

• 800 g boneless chicken thighs, cut into strips
• Marinade: 200 ml coconut milk, 2 tbsp turmeric, 1 tbsp palm sugar, 1 tbsp fish sauce, 2 crushed garlic cloves
• Peanut sauce: 200 g roasted peanuts, 150 ml coconut milk, 2 tbsp tamarind, 1 tbsp soy, chilli flakes to taste
• Bamboo skewers (soak 30 minutes)

Tofu Satay (vegan/vegetarian)

• 2 blocks firm tofu, pressed and cubed
• Same marinade as above (use 1 tsp soy instead of fish sauce)
• Peanut sauce can be made vegan by leaving out fish sauce

Method and tips

1. Marinate protein 2–4 hours (overnight is fine).
2. Thread onto skewers. Grill or broil until charred edges appear; serve warm with peanut sauce and pickles (quick cucumber lime pickle brightens the palate).
3. Make-ahead: Marinate the day before and pre-blend peanut sauce; reheat gently in a saucepan before serving.

Pandan Coconut Bites (sweet finish that echoes the cocktail)

Ingredients (makes ~24 bites)

• 200 g glutinous rice flour
• 200 ml coconut milk
• 50 g sugar
• 2–3 tsp pandan extract (or pandan-infused coconut milk)
• Toasted shredded coconut for rolling

Method

1. Stir rice flour, coconut milk, sugar, and pandan until a sticky dough forms.
2. Steam for 15–20 minutes, cool slightly, then shape into small balls and roll in toasted coconut.
3. Chill and serve at room temperature.

Why it works: The pandan in the dessert mirrors the cocktail, creating a circular flavour narrative and a satisfying aromatic finish.

Pairing logic: how flavours meet the pandan negroni

• Herbal + umami balance: Green Chartreuse and vermouth bring strong herbal notes; umami-rich shrimp toast and peanut satay provide the savory backbone that the cocktail brightens.
• Textural contrast: The cocktail’s silky mouthfeel benefits from crunchy fried textures (shrimp toast) and charred grill marks (satay).
• Echoing aromatics: Pandan in both drink and dessert ties the menu together, while coconut in satay and bite provides a recurrent flavor motif.

Practical party timeline and prep checklist

48–24 hours before

• Buy fresh pandan (or pandan paste), rice gin, vermouth, and Chartreuse.
• Make pandan-infused gin and chill. It keeps 3–5 days refrigerated.
• Marinate satay proteins and press tofu.
• Prepare shrimp paste and keep refrigerated.
• Mix and steam pandan coconut bites; refrigerate.

Day of (2–3 hours before)

• Assemble shrimp toast but don’t fry.
• Pre-blend peanut sauce and chill.
• Set up bar station with chilled batch cocktail, glasses, ice, and garnishes.

30–60 minutes before guests

• Fry shrimp toast in batches and keep warm on a rack.
• Grill satay skewers quickly, finish with a torch for char if needed.
• Reheat peanut sauce gently.

Service and presentation: small touches that elevate

• Serve the pandan negroni in lowball glasses over large ice for slow dilution and a photo-ready look.
• Use banana leaves or bamboo trays to serve skewers and vegetable pickles — it reinforces the theme and cuts down on washing plates.
• Label dishes clearly for allergens (shellfish, nuts, soy) and offer a vegan satay alternative.
• Keep napkins and toothpicks accessible — shareable plates get hands messy.

2026 trends to lean into (and how they affect your menu)

As of 2026, hosts are influenced by several converging trends:

• Ingredient accessibility: Rice gins, pandan pastes, and specialty Asian botanicals are mainstream in many markets. If you can’t find fresh pandan, high-quality pandan extract or frozen pandan purée are reliable substitutes.
• Low-waste and sustainability: Compost pandan leaves and choose reusable skewers or sustainably sourced bamboo. Many guests prefer sustainably raised chicken or plant-based alternatives — offer both.
• AI shopping and menu planning: Use 2026 shopping apps to auto-scale quantities, generate allergen labels, and create a pickup-ready list for local grocers.
• Experience over excess: Post-2024, smaller curated menus with a strong narrative (like pandan across drink and dessert) win over overloaded buffets.

Dietary swaps and troubleshooting

• Vegan swap: Tofu satay and vegan fish sauce substitute work well; keep peanut sauce dairy-free.
• Shellfish allergy: Replace shrimp toast with mushroom-tofu toasts using the same crunchy sesame crust.
• No pandan? Use pandan extract at 1/4 tsp per 200 g coconut base, or infuse coconut milk with pandan for the bites and garnish the gin with a citrus twist to keep aroma.
• Chartreuse alternative: If green Chartreuse is unavailable, use a blend of herbal liqueurs + a dash of absinthe or Benedictine for complexity; adjust sweetness to taste.

Shopping list & quantities (for 12 guests)

• Rice gin: 1 L (make extra pandan-infused gin)
• Green Chartreuse: 500 ml
• White vermouth: 500 ml
• Fresh pandan leaves: 40–50 g (or pandan paste 50 ml)
• Shrimp: 1.2–1.5 kg
• Chicken thighs: 1.5–2 kg (plus 3–4 blocks tofu for vegan option)
• Glutinous rice flour: 400 g, coconut milk: 1 L
• Peanuts for sauce: 400 g
• Bread, skewers, oil, spices, veg for pickles

Final notes: build the night’s arc and own the theme

The power of this menu is in its narrative coherence: pandan threads through drink and dessert, while small plates provide a variety of textures and levels of spice to keep guests engaged. In 2026, guests expect thoughtfulness — not overcomplication — and appreciate options for dietary inclusivity and sustainability.

Actionable takeaways

• Infuse your rice gin with pandan 24 hours ahead for maximum aroma.
• Batch the pandan negroni to serve 8–12 and keep a smaller jug for late arrivals.
• Prep shrimp paste and satay marinades the day before; fry and grill just before serving.
• Offer a vegan satay and a shellfish-free toast so all guests feel included.
• Use garnishes and presentation (banana leaves, bamboo skewers) to reinforce the Bun House Disco, late-night Hong Kong spirit without costume-level fuss.

Ready to host?

Take the guesswork out of your next themed night: try the pandan negroni with one or all of these small plates at your next gathering. Start by making the pandan gin today — it’s the single prep step that unlocks a smooth, aromatic night. If you want, we’ll generate a guest-count shopping list and timed prep schedule for your party size — tell us the number of guests, dietary needs, and whether you prefer vegan options, and we’ll build the plan.

Call to action: Ready to build your party plan? Click to get a downloadable shopping list and step-by-step timeline tailored to your guest count (free, printable, and optimized for 2026 grocery pickup tools).

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