Musings of a bon vivant in Hong Kong

Estates & Wines “Flavours Asia” iPad app dinner

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Time flies when one is enjoying oneself too much, and I realized that I’m way overdue following up on the Moët Hennessy Estates and Wines iPad app dinner event that took place at the end of November.

Quick recap- a few of us were lucky to be invited to indulge in an evening of wine and food over the celebration of the launch of the MH E&W iPad app, the idea which, if you recall, helps us pair wines with Asian dishes.

The dinner took place at Island Tang, Galleria Plaza in Central. Every time I go, the interior makes me imagine what a 1920s gentleman’s club would look like, with its bold lines, patterned art-deco carpet, retro paneling and cool looking chandeliers. FYI I usually go for their amazingly succulent, soft and tender Char Siu, so that night, it was the first time sampling different dishes from the norm.The event took place in one of their private rooms, where amongst fellow bloggers and quaffing a few glasses of wine, we ooh-ed and ahh-ed over the new iPad app and played with the iPad (of course).The dinner was a whopping 8 courses, which translated to a lot of booze that night, as it was a wine pairing event. I’m not the biggest wine drinker, so I was hoping that I wouldn’t fall in love with any of the wines presented and get stonkingly drunk at the table.To start we had the Island Tang appetizer delights- a slice of thousand year old egg, a couple of slices of roast pork to whet the appetite, chicken wing and salt and pepper tofu cubes. With this, we had a chance to try and compare the Chandon Brut and the Terrazas Reserva Malbec. Brut is always easy on the palate, it’s crisp, fresh and fruity. The Malbec was a lovely, soft red and had a wonderful fruity aroma.

The next course was a double-boiled meat ball with hairy crab soup which, unusually, was paired with a wine. We were all commenting on how Chinese cuisine always has soup, and that it was a challenge to see if a wine could be paired with a soup, especially as it’s liquid with liquid! On this occasion, the Cloudy Bay Pinot Gris was paired with it, and went rather well, though I think this was more to do with the giant meat ball than the soup base itself.The pan fried garoupa was accompanied by and complimented the Cloudy Bay Chardonnay. This particular way was more full bodied and creamy, an elegant drink with a fruity oakiness.

We were given both the Chandon Brut and the Cloudy Bay Chardonnay to try with the chicken fillet, and I decided that I preferred it with the Chardonnay. The bubbles and general stronger flavor of the Brut overwhelmed the chicken a bit.

Next was the stewed pig trotter with black truffle sauce, accompanied by the Cape Mentelle Cabernet Sauvignon. The flavours from the pig trotter were quite intense and the Cape Mentelle an equally punchy wine. I preferred having this dish with the Malbec as it wasn’t nearly as intense. I think my palate deals slightly better with subtler wines!

The braised Wagyu short rib, did however, go well with the Cape Mentelle, versus the braised goose web on egg noodles that went down very nicely with the Chardonnay.And so onto my downfall that night- the delectable Cloudy Bay Late Harvest Riesling, which had this gorgeous apricot taste and was so deliciously sweet (but not sickly sweet), that a few of us had to stop ourselves from downing whole bottles. It was meant to be taken with the mango pudding, but I have to confess I was more interested in my glass of nectar!

(My boozy line up for the night!)

And this was some of the damage from the evening!

Island Tang, Shop 222, The Galleria, 9 Queen’s Road Central, Hong Kong T: 2526 8798

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Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

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