Celebrity Life

Despite it being just round the corner from my office, I haven’t been to Dalloway Terrace for a while, so it was high time I returned. I was keen to check out their new Spring…

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.

After a recent whirlwind visit to Cape Town’s One&Only in celebration of a decade of his namesake restaurant Nobu, Chef Nobu Matsuhisa tells Upscale Living magazine why it’s important to do everything from the heart. NOBU, CAN YOU RECALL WHEN YOU DEVELOPED A LOVE FOR CUISINE? WHAT WERE YOUR FAVORITE FOODS IN YOUR FORMATIVE YEARS? […]

The post Chef Nobu Matsuhisa, Doing Everything from the Heart appeared first on Upscale Living Magazine.

Indulge in an assortment of high-fat cheeses at Pistache’s Raclette Night on April 17.

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The Peak asks gourmands for their dining picks in Singapore and abroad.

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The Peak asks gourmands for their dining picks in Singapore and abroad.

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They put in tireless hours and considerable effort to feed Palm Beach County, including those who often go hungry.

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Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.

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Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.

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Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Roast rib of Hereford beef at Gough’s on Gough

Sunday roasts -- one of Britain’s most celebrated traditions -- are few and far between in Hong Kong, let alone a good one. So when we got a call from one of our favourite modern British restaurants, we were more than happy to get our roast on. The roast rib of Hereford beef is one of the traditional options on the Sunday brunch menu and we were not disappointed; the beef is succulent and full of meaty flavour. It comes with all the gut-busting trimmings, too, including fluffy duck fat potatoes and crispy Yorkshire pudding bathed in a glistening beef gravy, along with sides of braised carrots, creamed spinach, cauliflower cheese and horseradish sauce.

Gough’s on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Foie gras monaka at Mizumi

During the Asia’s 50 Best Restaurants festivities, otherwise known as the ‘Oscars of the culinary world’, a series of events spotlighting participating guests were held throughout the week, one of which was a guest chef event at two-Michelin-starred Japanese restaurant Mizumi at Wynn Palace. The special lunch featured dishes from chef Zaiyu Hasegawa of the best restaurant in Japan -- Den (ranked No. 3), chef Hiroyasu Kawate of Florilège (No .5), chef Yusuke Takada of La Cime (No. 14) and chef-owner Takeshi Fukuyama of La Maison de La Nature Goh (No. 24). But the best dish for us was something that came in a small packet: The foie gras monaka, which usually sandwiches sweet red bean paste in a more traditional style dessert, is a wafer pastry filled with creamy foie gras, seasonal fruit and crunchy Japanese pickles -- an incredibly clever entrée that married savoury and sweet flavours along with creamy and crunchy textures -- and left us wanting more. 

Mizumi, North Esplanade, G/F Wynn Palace, Avenida da Nave Desportiva, Cotai, Coloane-Taipa, Macau; +853 8889 3663

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Steamed pigeon “au sang” at TATE Dining Room

Another collaborative chef event coinciding with Asia’s 50 Best Restaurants took us to TATE Dining Room in Hong Kong to celebrate the power of female chefs in Asia. The four-course lunch featured exceptional dishes created by chef Bee Satongun of Michelin-starred PASTE in Bangkok, chef Margarita Fores of Grace Park, chef Natsuko Shoji of Été and of course, chef Vicky Lau of Michelin-starred TATE Dining Room. Our favourite dish was the incredibly tender steamed pigeon “au sang” wrapped in delicate tofu skin, paired with fermented mustard green and grape confit. The dish was brought to life with a savoury Sichuan pigeon sauce which was packed with complex umami flavours, while a nourishing pigeon broth warmed both our bellies and souls.

TATE Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 2172

Yubu Bolognese at Mrs. Pound

There’s nothing quite like the street food in Asia and it seems Mrs. Pound, the hidden restaurant in Sheung Wan, agrees. Presenting a revamped menu full of street food inspired dishes, we went on over to try out a good selection that borrowed the culinary essence from Malaysia, Singapore, China, Korea and Japan, but took a fancy to one in particular. The Japanese-Italian inspired yuba Bolognese layers ribbons of the nutty flavoured, chewy bean curd skin in a hearty rage of tomato, basil and Impossible® meat; making a classic Italian dish feel a little less guilty to gorge on.

Mrs. Pound, 6 Pound Lane, Sheung Wan, Hong Kong; +852 3426 3949

Mala Ibérico pork xiao long bao at Old Bailey

This Jiangnan restaurant in Tai Kwun is a Prestige Online favourite for lunch, and for good reason. Since opening in June 2018, the restaurant has offered a bright and stylish interior with an outdoor terrace (overlooking the old Central Police Station), and continues to serve some of the best dim sum dishes in town. Our must-order item is the mala Ibérico pork xiao long bao. Tinted pink by beetroot, the Shanghainese dumpling’s pastry is exceptionally thin and delicately filled with sweet Ibérico pork and Sichuan peppercorns for a fragrant and slightly numbing combination, while the rich chicken bone broth provides the soup for that satisfying bite.

Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711

The post The Top 5 Dishes We Ate in March 2019 appeared first on Prestige Online - Hong Kong.