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Loong Yuen – Wine-pairing Cantonese Dinner

Wine-pairing with Chinese meals continues its heady popularity and is still winning fans. It’s an occasion to savour and celebrate any time excellent food is paired with well-chosen vintages. Among all the Chinese cuisines, we submit that Cantonese dishes are best paired with fine wines, in part due to the more subtle and refined Cantonese cooking methods which tend to best bring out the complementarity of food and wine. That was certainly the case when we had the opportunity to visit Loong Yuen for a sumptuous wine-paired meal.

Located at the Holiday Inn Golden Mile in Tsim Sha Tsui, Loong Yuen – which means “The Garden of Dragons” – is a much-loved Cantonese restaurant catering to a large cadre of loyal customers and visitors alike. The restaurant serves classical and contemporary Cantonese food including dim sum, seafood and innovative dishes.

For this dining occasion, we wanted to highlight the visual appeal of the dishes, all of which were all immaculately prepared and presented. The adage that “a picture is worth a thousand words” is never truer here and so we always allowed the camera to enjoy the first bite, and we want to accord our readers the same pleasure.

The dishes served were a mix of seafood and meats. The seafood is best served with semi-dry, white wines such as Pinot Grigio or Chablis. We were also pleasantly surprised that medium-bodied Italian wines chosen were also excellent fits for the pork, lamb and oxtail dishes.

The meal ended with three desserts: Baked Egg Tart($50) and Deep fried Egg Dough with Fresh Ginger($60) and Sweetened Bean curd Pudding flavored with Ginger($98), which wrapped up the meal nicely.

Enjoy the visual feast, and if you are in the mood for an exquisite Cantonese meal paired with just the right wines, give Loong Yuen a try, and let the higoldenmile.com/eng/dining/ manager help you with wine selection.


Dishes and Wines

Dish: Pan-fried Prawns in Soya Sauce  ($328);
wine: Pinot Grigio DOC, Borgo Tesis, Fantinel, Friuli Venezia Giulia, Italy;
Dish: Steamed Sliced Giant Garoupa with Morel Mushroom  ($378);
wine: Petit Chablis, la Chablisienne, Burgundy, France;
Dish: Honey Barbecued Spanish Iberico Pork  ($228);
wine: Cabernet Merlot, Art Series, P. Lehmann, SA, South Australia;
Dish: Stewed Lamb Ribs with Cumin Sauce  ($268);
wine: Chianti Classico DOCG, ll Palazzino, Tuscany, Italy;
Dish: Roasted Whole Spanish Iberico Pork  ($398);
wine: Ripasso Valpolicella, DO, Tedeschi, Veneto, Italy;
Dish: Braised Ox Tail in Tomato and Red Wine Sauce  ($398);
wine: Rosso di Montalcino, Banfi, Italy;


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