The week in pictures: Hong Kong

This week the db HK team indulged in oysters and Chablis, did the rounds at the Restaurant and Bar Week HK and had a night out in Macau with South African wines.

Organised between the Bourgogne Wine Board and Marennes Oléron Oysters, a delicious Chablis and oyster pairing was held at the Grand Hyatt Pool House. Guests were treated to four different types of oyster – Fine de Claire, Fine de Claire verte, Special de Claire and Pousse en Claire – and three 2013 Petit Chablis and three Chablis from the 2012 and 2013 vintages.

Austrian wine importer, RTW came to town for Restaurant and Bar HK exhibition. Pictured from left to right is: Franz Jagersberger from eastern Austrian winery, JbN;  Ross Chan from CCF Wines and Marjolaine Roblette Geres, the RTW agent in Hong Kong.

Among the Austrian delights on offer at the RTW stand were Gruner Veltliner Terrassen 2014 and Koglberg 1st OTB 2013 from Gunter Brandl;  Pinot Noir Reserve 2011 and Grande Reserve 2009 from Waldherr; Blaufrankisch DAC Reserve 2011 from Hofstadter; Ruster Ausbruch Am Fusee des Berges 2007 from Michael Wenzel; Blaufrankisch Reserve 2011 and Cabernet Sauvignon Reserve 2011 from Edition Berl and Rosola Sanza Rancor 2009, Rosolo Babbino Caro 2009 and Rosalito 2010 from JbN Winery.

As part of the Landmark Mandarin Oriental’s 10th anniversary, the MO Bar was transformed into a 1920s and 1930s New York speakeasy with classic cocktails inspired by the Prohibition-era. For three days the Mo Bar was taken over by New York’s infamous bar, Employees Only with dapper founder Igor Hadzismajlovic overseeing proceedings with his chief bartender, Steve Schneider and MO Bar’s head bartender, Jigmee Lama.

Not ever having sampled the delightful ostrich carpaccio with truffle oil and mushrooms, db HK headed off to Macau’s Institute for Tourism Studies for a fantastic South African wine dinner with Consulate General, Ms Phumelele Gwala as special guest.

As part of Safe Bubbles and Malt’s whisky masterclasses,“Memories of Karuizawa” included a four-bottle tasting of the now-closed distillery in Miyota: the Karuizawa 1984 27 year old, Karuizawa Asama 1999 and 2000 and Karuizawa Samurai 30 year old.  

Making into the db HK’s Top 10 Champagne brunch spots, the world’s highest bar Ozone does an unbeatable free-flow 2005 Dom Pérignon brunch feast every weekend. Offering the classic eggs Benedict as well as a sushi bar and cold cut buffet, Ozone was filled to the rafters with drinkers not wishing to acknowledge it was indeed, a Sunday.