dbHK’s Macau baijiu event in pictures

Bringing baijiu to the Macau peninsula. The drinks business HK explored this popular Chinese white spirit with some of Macau’s wine trade alongside a sumptuous lunch provided by newly opened Pearl Dragon in Macau’s super-swish Studio City.

A selection of event sponsor Googut Wine and Spirits’ aged baijiu concealed within elaborately decorated porcelain outside of the private dining room at Pearl Dragon.

A Kweichow Moutai on display in a heavy-duty earthenware pot where it has been aged since 2008.

The Macau drinks trade get stuck in while listening to Ivy Ng, publisher of the drinks business HK and Ian Wo, manager of Googut guiding them through the pairings.

The intricate golden dragon lunch menu alongside a 2001 Zhuyeqing baijiu and five tasters of 2014 Moutai, 1999 Moutai, 2007 Fenjiu, 2007 Luzhou laojiao and 2001 Dongjiu.

The drinks business HK’s marketing executive Fay Xiao, alongside Arnaud Echalier, senior beverage manager of Sands China and Ben Bost, guest experience manager of food and beverage, St Regis. Also, a subliminal advert for the Batman Dark Flight 4D simulation ride now on at Studio City.

Hedi Lao, sommelier of the Four Seasons Macau samples the 2001 Zhuyeqing baijiu and commented on how it paired well with the fermented tofu amuse bouche.

What lurks inside: A delicious starter of steamed garouper dumpling in lobster broth with baked barbecued Iberico pork bun, both cooked to perfection by Michelin starred chef Tam Kwok Fung of Pearl Dragon.

The flamboyant packaging of baijiu which often carry images of dragons and golden symbols for good luck.

Guests discuss the differing baijiu and how Macau contrasts with Hong Kong in the fact that Mainland tourists (who are particularly keen on tasting baijiu) make up the majority of visitors and so Macau’s drinks trade needs to be at the forefront of knowing how to cater to their needs.

Ben enjoys a hearty swig of 2001 Zhuyeqing from a Sauternes glass as a finale to the indulgent lunch.