Mario Batali @ CARNEVINO Opens in Central Hong Kong

Mario Batali opens its latest steak house CARNEVINO in Central Hong Kong from the award wining steak house from Las Vegas. CARNE came from the highest quality of steaks, expertly prepared, and VINO for the remarkable regional wines from Batali and Joe Bastianich's interpretation and celebration of the classic steakhouse. 

Located on the 5th floor of the sparkling new LHT Tower, Central, CARNEVINO provides exquisite classic steak house dining in classic surroundings. The 5,000 square feet spacious dining house 140 guests with an ambience with marble, leather and wood touches designed to delight the most discerning diners.

Using the only highest quality beef, superior ingredients and a global wine selection to execute Batali and Bastianich's food and drink philosophy. Leading the kitchen team are Batali Proteges, Corporate Chef, Zach Allen together with Executive Chef Eli Anderson. Chef Anderson's team again with Zach after working with him at CARNEVINO in Las Vegas.

With a selection of private dining rooms, ranging from 6 to 40 guests by presenting high-energy yet luxurious dining within a stunning environment with remarkable culinary experience.

The menu focuses on their very own minimum five-week dry aged steaks and presents fresh and inspiring modern cuisine alongside the traditional steak house classic rounded out with various source-verified meat, fish, poultry, and unique spins on traditional steak house appetizers, as well as and sides.



Penfolds @ Limited Edition Ampoule First Purchase in Hong Kong

Hong Kong restaurateur, Wong Wing Chee being the first global custodian of Penfolds Limited Edition Ampoule Number 6 valued at AUD$168,000 and held a presentation of the wine recently. Highly regarded as a passionate food and wine identity known to epicureans far and wide, Wong is also an avid wine collector and Penfolds enthusiast. Penfolds Ambassador Jamie Sach, Ampoule glass artist Nick Mount and Wong was presence at the media event to celebrate the ownership of the significant wine art piece – one of only twelve handmade vessels in existence (each individually numbered). The remaining eleven Ampoules are allocated around the world, with number one taking pride of place at Penfolds spiritual home Magill Estate Winery.

To celebrate the provenance of a truly extraordinary wine, the 2004 Kalimna Block 42 Cabernet Sauvignon and in the spirit of Penfolds reputation of innovation and experimentation, the winemakers are breaking new ground by releasing a limited edition glass ampoule, containing a rare wine in a truly distinctive format. Essentially a hand-blown glass ampoule that provides an ideal wine environment and a bespoke glass plumb-bob that suspends the ampoule within a wooden Jarrah cabinet.

 

Gary Burnand, Penfolds Managing Director said, “We are delighted that the Ampoule will take pride of place in Mr. Wong Wing Chee’s flagship restaurant Dragon Seal in Hong Kong. The Ampoule is ultimate reflection of our winemaking heritage, innovation and artistic collaboration delivering a ground breaking work of art and it is going to a great luxury home …” Unveiled at a private dinner for 20 guests from around the world in Moscow, Russia on June 26 the Ampoule is a reflection of Penfolds winemaking heritage, innovation and artistic collaboration and delivers a ground-breaking work of art encapsulating a rare and significant wine, the 2004 Kalimna Block 42 Cabernet Sauvignon.

 The Dragon Seal Restaurant and Bar located within the International Commerce Centre (ICC Tower) in the heart of the business district, is the jewel in the crown of a chain of fine dining restaurants under the Dragon King brand owned by Wong.Dragon Seal is a high end Chinese Restaurant that offers an impressive cuisine and stunning views of the Hong Kong sky line given its location on the 101^st floor and will become the showcase and new home for the Ampoule.

  

The wine contained within the Ampoule the 2004 Kalimna Block 42 Cabernet Sauvignon has received praises from wine critics around the world and in 2011 it was awarded the highest accolade of 100 points by James Suckling, the renowned U.S. wine critic.



DRAGON INN 龍門客棧 @ Shanghainese Cuisine

Regal Riverside Hotel Shatin's Chinese restaurant Dragon Inn launched its Shanghainese Cuisine recently featuring a series of authentic Shanghainese dishes cooked in its very traditional way. Group Executive Shanghainese Chef Chow Man Wing uses the most traditional ingredients to create a brand new Shanghainese menu inspired by his childhood memory where he was fed and cooked by his mother.

Shanghai cuisine, also known as Hu cuisine, is one of the most popular style of Chinese cuisine. The city of Shanghai itself does not have a separate and unique cuisine of its own, but modifies those from the surrounding provinces, such as Jiangsu and Zhejiang. Shanghainese Cuisine are known for its long cooking hours and preparation, cooking by using thick sauce with a hint of sweetness are common in stewing and braised as well as salted meats and preserved vegetables to enhance the dish.

Our early dinner began with the a combination cold platters consist with Sliced Pork with Spicy Garlic Sauce <雲片白肉>,Jelly Fish with Scallion Oil <蔥油海蜇頭> and Shredded Chicken with Mung Bean Noodles <雞絲拌粉皮> which are best company for beer or wine as a starter. The presentation of the Smoked Eggs topped with Fish Roes <魚子燻雙蛋> was rather eye catching and tasty, it was one of the most fastest consumed dish for the evening. 

Chef Chow insisted us to try his signature dish - Shanghainese Style Steamed Eel Fillets
<麒麟蟠龍鱔> in which it does looks a whole snake serpentine the large plate. One of our mates finished half of the "Snake" where the rest was us was being too conservative to even give it a try."This dish became one of the popular demands from other existing dishes we offer." Said Chef Chow. Right! Fancy that?! We rather put our effort in concentrating the Sautéed Shrimps in Tomato Sauce and Crispy Rice <茄汁蝦仁鍋巴>, the sweetness from the specially made Ketchup based sauce encouraged us to ask for a bowl of steam rice to finish but we rather not as we did know there would be more dishes awaits.

 

Another mouth watering dish was the Braised Beef with Peking Onions in Brown Sauce 

<蒜燒牛面頰> and Shanghai Style Deep-Fried Duck (Half) <滬式香酥鴨>. These are one of the luxurious consumption and one the most commonly served dishes while entertaining some important guests in the Shanghainese family. 

 

 Traditional Steamed Pork Dumplings <南翔小籠包> and Braised Pork Belly in Rice Wine Vinegar <東坡肉> are not to be missed in every Shanghainese dinner. We were not so impressed by the Steamed Pork dumplings as paste was rather hard and the filling of the pork was somewhat plain and less tasty. After the mouth full of the dumpling, we immediately switched our taste bud to a much more intense well braised Pork belly, Chef Chow had out shined himself on this relish.

 

Before we head for desert, it was time to have something light in terms of heavy flavor, the Stewed Tientsin's Cabbage with Yunnan Ham <火腿扒津白> Stewed Noodle Soup with Diced Chicken and Vegetables <嫩雞煨麵> was nothing surprising but certainly something to fill our hunger.

Osmanthus Puddings with Dried Longan Pulp <桂圓桂花糕> seems like every Chinese restaurant must have. We are quote amazed by the Deep-Fried Egg White filled with Mashed Red Beans and Bananas <香蕉高力豆沙> which was like a mini puffed donut to end our nearly 3 hours dinner get-together with some good company.
 

 

 

DRAGON INN 龍門客棧  

Regal Riverside Hotel Shatin

34-36 Tai Chug Kiu Road,

Shatin, Hong Kong

Tel: +852 2132 1153



Odyssey of Burgundy

Edrington Wine Group Hong Kong organized a Burgundy adveture wine tasting recently featuring some real fine wines from Burgundy. One of the highlights was the 1ER CHABLIS, Originally founded in 1755, Albert Pic is one of Chablis’ oldest houses. In 1985 Baron Patrick de Ladoucette took control of the house and began making important changes. His experience in modernizing the Ladoucette cellars in Pouilly-sur -Loire inspired Baron Patrick to make similar changes at Albert Pic: thermo-controlled stainless steel fermentation tanks, sodium lamps in the aging sheds to prevent the disagreeable taste produced by light, and many other improvements.

 

These new installations have produced exceptional results, proving that one does not always have to use oak barrels to make top quality wines. The Pic 1er Chablis is produced from selected old vines of Chablis first growths, only in the best vintages. The wine is released only after a minimum of five years aging. As a tribute to the winery’s long history, the 1er Chablis is presented in a reproduction of an old Albert Pic bottle. This delicate and racy 1er Chablis comes with the classic aromas of Chablis white flowers, acacia and honey and shows great elegance and finesse on the palate.15 days of fermentation followed by malolactic fermentation. Clarified in a fining agent and matured in stainless steel tanks for 12 months. Aged five to ten years before release.

Domaine Laroche owns 4.56 hectares of this Grand Cru, about the third of the total growth. “Blanchots” takes its name after the white clay found on this exceptionally steep slope. Green and blue clay in the soil can be found, Kimmeridgian soil on the top and ammonites with a diameter of 70 cm. A wonderful cocktail for paleontologists and, for vines, an ideal combination to keep the right amount of water for roots. East-south exposure can be great, that is what Blanchots demonstrates. Old vines bring grapes to full ripeness without compromising mineral character and aromatic finesse. The combination of clay, Kimmeridgian soil, 41 B rootstock and slow-ripening conditions has a positive impact on aroma and acid. From year to year, Blanchots exhibits wonderful finesse and aroma complexity.

All vines are ploughed to aerate the soil and encourage the development of natural life. Vines are pruned and trained by hand. Whole bunches are collected in a pneumatic press. Then must settles for the next 12 hours at 12 to 15 °C in large vats. The must ferments at 20°C for 3 weeks. Then 30 % of the wines are aged in French oak of which 25% new. Combined to a moderate toasting, it allows a bright and pure fruit expression. The La Réserve de l’Obédience cultivates a 4,56 hectares vineyard in Grand Cru Blanchots on 8 different plots. Each one has its own personality: vine age, location on the slope, rootstock, origin of the variety and soil depth vary much, implying a number of nuances of style. Vintage conditions also greatly matter. For instance, a vineyard with favourable sun exposure may be too warm in sunny vintages; a vineyard with less sun to give more balanced grapes.

 

For all these reasons, it would be pure fantasy to seek for the best wine in one single vineyard. Hence, the first task is to vinify the grapes of each vineyard separately. After 7 to 8 months of ageing to make the La Réserve de l’Obédience from the best wines. 70 different components kept in casks, tanks or large old wood vats, may enter the final blend. The principle is to use the “triangle method”: on a tasting sheet, we draw a triangle. Each apex symbolises: 1/lack of intensity – 2/ atypical aromas, or exuberant fruit expression – 3/ disjointed acidity. Wines positioned in the centre of the triangle are selected to make the Réserve de l’Obédience for their balance and harmony.The intense fruit with mineral overtone with fresh acidity in balance leave a long finish and delicate texture. It is still harmonious after 4 to 5 years. Réserve de l’Obédience shows all its potential after 10 to 12 years and best match with lobster, king crab, fish with sauce hollandaise, mild goat cheese.


 

 

CHANEL @ New Ultra Collection Launch Party

CHANEL held a party at the top floor of Hysan Place Causeway Bay to celebrate the launch of the New Ultra rings recently. The venue setup was designed to allow guests to fully immerge into this high-tech ceramic fine jewellery collection that is iconic, unalterable and revolutionary.

 Emblematic of CHANEL, black-and-white delivers structure in this marriage of contrasts. “I said that black had everything. White too. They have an absolute beauty. It’s the perfect match.”Gabrielle Chanel. Ceramic is an incredibly contemporary material. Its intense black and dazzling white are achieved not by treating the surface but rather by the use of mass-coloring, to procure a timeless result.

On top of the astounding electronic music jamming performance and the dazzling night view of the Victoria Harbour, guests also had the chance to try on the new ring collection to see their favorite mix-and-match of the rings.