Celebrity Life

Hong Kong's ever-changing dining scene is constantly evolving.

So much so, that it can get a little difficult to keep track of it all, let alone remember to book and try the new restaurants that have caught your eye. From brand new concepts to fresh venues and additional locations, here is our guide to seven of Hong Kong's most promising new restaurants to try right now.

Well, what are you waiting for...

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You may have noticed that seafood lovers and crab connoisseurs across the city tend to get little excited around this time of the year. Well, it's that time again as the season for hairy crab -- which only lasts approximately two months of the year -- is finally upon us. Known as the Chinese mitten crab, thanks to furry claws, this prized delicacy is mostly eaten for its rich and creamy roe. And here in Hong Kong, it's often transformed into a dish highlighting just that, making the most of that precious roe without ever getting your hands dirty.

Case in point is PIIN Wine Restaurant, where they have crafted three seasonal hairy crab dishes, with no shell in sight, to choose from. But the real question is: how can we step it up a flavour notch and pair it with wine? Well, you'll be glad to know that we went straight to the source (or is that sauce?) and asked award-winning Head Sommelier Reeze Choi about which wines we should be pairing these hairy crab dishes with.

[caption id="attachment_170178" align="alignnone" width="2205"] Reeze Choi, Head Sommelier at PIIN Wine Restaurant[/caption]

In general, Choi suggests that hairy crab should be paired with white wines of high acidity and with fruity wine. Rich minerality is also recommended as hairy crab has a savoury taste. Much like how the crab is commonly served with vinegar, acidity in wine can help manage the strong-flavoured roe.

[inline-quote author="Reeze Choi"]"Chardonnay and Spanish Alborinos are good bets -- as is a dry or off-dry Riesling. Sweet wine should be avoided!"[/inline-quote]

Pan fried "Pipa” style tofu topped with hairy crab

Perfect with: Domaine François Villard, Condrieu 2008

Compared to other Condrieu Viogniers, this pale gold wine has a leaner texture and bears brighter, more refreshing acidity overall. It is floral on the nose and has a delightfully tropical and honeydew palate. The solid stony minerality and its full body structure is a great match for hairy crab, while acidity not only cuts through the strong flavours, but also any oiliness that comes from the pan-fried bean curd.

Deep fried stuffed hairy crab meat

Perfect with: Jean-François Mérieau, Tu Le Boa Sauvignon 2005

This unique, sherry-like Sauvignon from Loire Valley, is an off-dry style wine that pairs fantastically with this croquette-esque dish. The lemony acidity adds a touch of sweetness and balances so well with the richness of this dish. It will also draw out the flavours of the sea and hairy crab, while extending the briny after taste.

Flat rice noodles braised with hairy crab

Perfect with: Domaine Macle, Château-Chalon 1990

This is another unique wine, a vin jaune or yellow wine, from Jura in eastern France. Similar to Fino sherry, it's full of nuttiness and dry fruit, but comes with high acidity. Furthermore, accents of saline, stones, and honeysuckle make this the ideal wine that matches harmoniously with hairy crab braised flat noodles.

The post Star Sommelier Reeze Choi Names His Top 3 Hairy Crab and Wine Pairings appeared first on Prestige Online - Hong Kong.

Imagine you could have access to over 2,000 wines and rare Burgundies in one location in Hong Kong. Then imagine you could sample a selection of them by the glass in a sleek setting paired with creative Cantonese cuisine. Well you needn't imagine any longer, because it's all waiting for you on the second floor of the new H Code building, at PIIN Wine Restaurant.

A passion project of Burgundy aficionados who also own two domaines in the region, Château de Meursault and Château de Marsannay, the restaurant offers an impressive wine programme that focuses on large format bottles as well as rare wines and older vintages. With the intention of making Burgundy more approachable, a variety of affordable labels are also present on the wine list. 

PIIN, named after the Chinese word for ‘taste’ and ‘to savour’, is a wine restaurant with Chinese cuisine at its core. When asked why Cantonese food had been chosen, above all others, to pair with their wines, the answer was simple: it’s all in the texture and flavour. Chinese cuisine is renowned for its different textures in food, from crispy roast pork or smooth tofu for example, which pair well with the luscious texture and silky tannins of Burgundies. The subtle nuances of flavour in both the wine and the food make for a rather delicious marriage.

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The menu, created by a former Fook Lam Moon chef, puts forward a range of small dishes that are available à la carte and in signature or premium tasting menus, with options for wine paring. Highlights include Cantonese classics such as slow-cooked pigeon smoked with jasmine tea leaves, a crispy deboned chicken wing stuffed with glutinous rice and garlic, and a nourishing double-boiled soup made with the season’s best produce. Other dishes that Chef Ming has gotten creative with include the cigar duck roll and a classic claypot rice with steamed minced pork made for one.

Some notable pours and pairings include the velvety 2016 Domaine du Château de Meursault, Pommard 1er Cru Clos des Epenots, with ripe blackberry and cherry on the nose, and the bright, citrusy crispness of 2016 Domaine du Château de Meursault, Clos du Château. Both Burgundies match the smooth textures of dishes such as Japanese bean curd braised with Maitake mushrooms. The savoury, earthy 2001 Château de Beaucastel, Châteauneuf-du-Pape, on the other hand, is a great pairing for dishes like smoky cold abalone with plum sauce and the cigar duck roll.

Tasting Menus

Signature: HK$980 per person + wine pairing $680 / premium wine pairing $1,800

Premium: HK$1,180 person + wine pairing $680 / premium wine pairing $1,800

The post PIIN Wine Restaurant Debuts with Fine Cantonese Cuisine and Over 2,000 Wines appeared first on Prestige Online - Hong Kong.