HK’s Tin Lung Heen partners with Penfolds

Sky high two Michelin-star Cantonese restaurant, Tin Lung Heen on the 102^nd floor of the ICC will offer a six-course menu paired with different Penfolds wines, starting from 1 September.

Sommelier, Benson Yan and Tin Lung Heen’s chef, Paul Lau have created a lavish dinner menu which has been created to match the different expressions and vintages of Penfolds, which is one of the most popular New World choices for Hong Kong’s wine lovers.

The sumptuous pairing is as follows:

Penfolds Koonunga Hill Seventy Six Autumn Riesling 2015 with an assortment of appetizers – abalone in soy sauce, barbecued Iberian pork and beans, “where the soft acidity and honeyed notes blend in harmony with the delicate sweetness of the appetizer selection.”

Penfolds Bin 311 Chardonnay 2014, a cool climate Chardonnay hailing from Penfolds’ vineyards in Tumbarumba paired with sautéed lobster and bell peppers which is then followed by steamed garoupa fillet, Jin Hua ham and superior Bird’s Nest.

“The refreshing citrus-like flavour profile on the palate is the best companion to the seafood dishes,” said Yan.

The “exceptionally crafted Shiraz wines”, Penfolds St. Henri Shiraz 2011 and Penfolds RWT Shiraz 2013 with baked salt lamb fillet and spring onion sauce. (For those looking to push the boat out, the 2011 Penfolds Grange Shiraz 2011 can be wheeled out at an extra HK$800.)

Penfolds Grandfather Rare Tawny NV with Lau’s baked preserved egg and red ginger puff. “The Tawny’s luscious taste and slightly dry finish mellow the richness of the dessert, leaving a smooth and soft aftertaste that resembles the flavour of vanilla and toffee.”

The six-course menu is available during lunch and dinner from 1 September 1 to 30 October at HK$2,850 per person. .