Albert Bichot unveils Cantonese cuisine pairing menu in Hong Kong

Albert Bichot, celebrated Burgundy winery, announces the collaboration with Golden Leaf, Cantonese cuisine restaurant of Conrad Hong Kong, by presenting a specially designed wine-pairing menu.

Burgundy wine with Cantonese cuisine is always a classic match that seldom goes wrong. Unlike other wine-pairing menus, here in Golden Leaf, diners can have the exclusive chance in Hong Kong to savour three special bottles arranged by Albert Bichot in this novel menu. The bottles include Bichot Gervey-Chambertin 2003, Pommard “Clos des Ursulines” Monopole 2013 and a Burgundy local Creme de Cassis liqueur.

Golden Leaf’s executive chef Tony Wan Chung-Yiu devises this pairing menu with new dishes that compliment the complexity of Albert Bichot’s wines. For example, the Pan-seared scallop with asparagus and garlic sauce and Bichot Chablis Grand Cru Les Vaudesirs 2014 match up well as the citrus notes in the white wine accentuates the oceanic taste of the scallop.

Wok-fried Kagoshima A5 wagyu beef is as tender and fatty as diners would expect from top-notch wagyu, with deep aroma developed through the cooking process. It’s paired with Bichot Chambolle-Musigny 1er Cru “Les Chabiots” 2012, where the elegance of the bottle highlights the delicate flavour of the dish. The feast continues with crispy Iberico pork with mushroom and black pepper. Pairing with Bichot Gervey-Chambertin 2003, the spicy kick of the wine outlines the dish’s flavour profile well.

Priced starting at HK$1,400 per head, the menu is available for dinner only with 3-day advance reservation required.

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