Uncorked: Andrew Lam

With over 17 years of experience in the wine and hospitality industry, Andrew Lam was appointed the sommelier at five-star Langham Hotel last year, overseeing the wine and beverage programme of the hotel’s six award-winning restaurants and bar, including the three Michelin-Starred Cantonese restaurant T’ang Court. Having just earned his Advanced Sake Sommelier Certification in Japan earlier this year, the wine professional apires to acquire his Advanced Sommelier Certificate by the Court of Master Sommeliers. In the interview, Lam chats to dbHK about the lingering impact of a Le Pin 1991 he tasted 24 years ago and his self comparison to a 1979 Opus One.

Langham-Hong-Kong-Hotel-Restaurant-Tsim-Sha-Tsui-Kowloon

What vintage are you? 

1979…although it’s not an outstanding vintage, the quality was surprisingly better than expected.

What bottle sparked your love of wine? 

Approximately 24 years ago, my parents decided to relocate us to Australia where my uncle offered us a Le Pin 1991 at our farewell party. This was the first fine wine that I ever experienced. I was young and at that age, I didn’t know much about wine in general but it certainly left an impression. To this day, I still remember the notes of blackberry, dark plum, and dark chocolate aftertaste.

What would you be as a wine? 

I would definitely be an Opus One 1979. Opus One was a joint venture between two wine giants – Château Mouton Rothschild and Robert Mondavi, and their first vintage was 1979. The vintage significance is also personal since I was born in 1979 as well.

Where are you happiest? 

I’m happiest when I’m with friends drinking great wine.

What’s your greatest vice? 

My love for coffee…and almost addictive. If I don’t have coffee I don’t function to the best of my ability.

Best advice you ever got? 

“Don’t focus on the wines, but tune in to the palate of the people drinking it.”

Your cellar’s underwater, which bottle would you dive in and save? 

I would dive in to save Henri Jayer Richebourg 1985 because the man himself was regarded as the legend of Burgundy. He had great influence within the industry over the last two decades and only produced about 3,000 bottles a year, which are now rare commodities.

What’s the best and worst thing about the wine business? 

The best thing is to see the Hong Kong wine industry take flight after the government eliminated the wine tax. Wines are much more accessible with a diverse range from all over the world. 

What’s on your wine bucket list? 

As a wine enthusiast, I don’t have a bucket list because there’s too many to mention and every year the production is different due to the weather, soil and harvest. The Shiraz you tried last year might not be the same this year or next year. And some wines may discontinue, while others are introduced.

Who would you invite to your dream dinner party? 

I would invite Michael Jordan because in my eyes, he’s the ‘God of Basketball’ and my idol.

Personal satisfaction (Parker points – out of 100)?

I’d rate myself 85 because no one is perfect. Life is a journey where you continuously learn and grow to be better.

Which wine would you like served at your funeral?

I would say a bottle of Château d’yquem 1979 or something similar. I would want my loved ones to drink a vintage of the same year I was born in.