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The week in pictures: Hong Kong

It’s only the beginning of the new year but we’ve already seen some top events in Hong Kong; from the launch of The Macallan 72 Year-Old in Lalique, to Treasury Wine Estates’s new retail startegy, tasting in the newly Michelin-starred Duddell’s Hong Kong, and a visit to Macau for the gala dinner of Pearl of Burgundy.

The Macallan 72 Year-Old Single Malt in Lalique was launched in Hong Kong at the end of 2019.

The 72 year-old Macallan malt is the oldest whisky the house has ever bottled and it is presented in a bespoke crystal decanter handcrafted by Lalique. Globally rolled-out in late 2018, the whisky is limited to 600 decanters worldwide, 20 of which is now available in Hong Kong.

Treasury Wine Estates (TWE) strengthened the presence of its premium US wine brand portfolio in Hong Kong with a partnership with Watson’s Wine.

From now until the end of August this year, a Napa Valley Fine Wine Showcase featuring a wine tasting bar and brand displays will be launched at Watson’s Wine Cellar at Century Plaza in Central. A specialised monthly selection of American fine wines will be available on promotion for in-store tastings by the glass or for bottle purchase as well as various in-store tastings hosted by a ‘US wine ambassador’. The highlight of the showcase will be the availability of back vintages for purchase and tasting such as the flagship Napa wine 1996 Beringer Private Reserve Cabernet Sauvignon.

The featured brands are: Beaulieu Vineyard (BV), Beringer Vineyards, Stag’s Leap Winery and Etude.

Canadian sommelier and food scientist Francois Chartier gave a seminar on his inventive aromatic pairing at Wynn Palace in Macau last weekend. Over 100 sommeliers from Hong Kong and Macau took part in the workshop and learnt about the brand new approach to food and wine pairing based on drawing the same aromatic molecules.

Chartier also revealed his latest sake project, working in hand with historic Tanaka Sake Brewer to create the first ever blended sake. It will be released worldwide this spring.

Hong Kong-based Burgundy specialist, Pearl of Burgundy meanwhile also staged its Gala Dinner in Wynn Palace Macau. Together with 30 winemakers from Burgundy, Champagne and Spain, the evening was full of esteemed wines, specially chosen by François Chartier to pair with the six-course tasting menu.

dbHK was invited to savour the latest a-la-carte menu at Duddell’s Hong Kong designed by new head chef Li Man-Lung with a focus on seasonal and sustainable ingredients. Chef Li joined Duddell’s Hong Kong in the summer of 2019, bringing over 14 years of experience in fine Cantonese and Michelin-starred kitchens throughout Hong Kong and Macau. Prior to this, Li honed his skills at world-class establishments such as one-Michelin starred Lai Heen at The Ritz-Carlton Macau in 2018 and two-Michelin starred Tin Lung Heen at The Ritz-Carlton Hong Kong.

The young and passionate chef creates authentic Cantonese dishes with a modern flair, using seasonal ingredients sourced locally where possible. The menu includes alluring dishes, such as fresh crab claw steamed with Huodiao wine and egg white, Traditional double boiled soup fish maw, coquito nuts and chicken, and 90-days-old roast goose re-invented in the Chef’s signature style.

Alongside Li’s new dishes is a range of intricate dim sums curated by local dim sum master Chef Lau Chi-Man, the restaurant’s latest head dim sum chef whose career spans 40 years of dedication in crafting Cantonese dim sum in lauded eateries including The China Club and Man Wah at Mandarin Oriental Hong Kong.

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