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Uncorked: Bobby Wong
One of Hong Kong’s longest-standing sommeliers, Bobby Wong started his career in 1958 at The Peninsula when he was a teenager and was then promoted to the position of wine butler in 1970. He moved to the Four Seasons Hong Kong in 2005 and spent time touring vineyards during the harvests in the US, Chile, France, Italy and Spain.
Bobby was awarded the Chevalier de l’Association Internationale des Maitres Conseils en Gastronomie Francaise in 1994 and Candidat au VIIIeme Concours Mondial des Sommelier a Tokyo in 1995 and now joins Hotel Icon’s fine dining restaurant, Above & Beyond as head sommelier.
I was born in 1946 and I would choose Armagnac as unfortunately there was no special vintage for red or white wine this year.
What bottle sparked your love of wine?
An extremely good bottle of red Burgundy.
What would you be as a wine?
A mature wine that’s drinking very well now.
Where are you happiest?
I feel happy when people around me are happy.
What’s your greatest vice?
I have simplified my life now and am very happy. I don’t have any particular bad habits but I used to stay up very late when I was younger.
Best advice you ever got?
Make the most and enjoy your life while you are young.
Most overused word?
It is a Cantonese idiom: Our paths will cross again someday 山水有相逢.
Your cellar’s underwater, which bottle would you dive in and save?
My 1988 Cristal as it was my daughter’s birth year.
What’s the best and worst thing about the wine business?
The best thing about the wine business is that I can make lots of friends through wine as it’s a very sociable industry. The worst thing is that it can be hard to celebrate most of the festive seasons with my family as I tend to be working through them!
What’s on your wine bucket list?
A lovely bottle of 1947 Château Cheval Blanc.
Who would you invite to your dream dinner party?
A pretty woman with the same hobbies and interests as me!
Personal satisfaction (Parker points – out of 100)?
88.
Which wine would you like served at your funeral?
A 1985 Echezeaux-Henri Jayer. I personally think that this wine is very good quality and should be rated over 96 marks.