The Peninsula Hong Kong taps into Chinese wine pairing menu

The Peninsula Hong Kong will stage an exclusive one-night dinner featuring the vintages of Chinese winery Legacy Peak on 16 November.

The Peninsula Hong Kong’s Michelin-starred Cantonese restaurant, Spring Moon, will collaborate with Chinese winery Legacy Peak to put together this exclusive dinner.

The six-course wine pairing menu curated by Chinese Cuisine Executive Chef Lam Yuk Ming and Chef Sommelier Marc Le Gallic includes Crispy South China Sea garoupa fillet with hairy crab coral and crabmeat paired with Chardonnay, Ningxia 2019; a mille-feuille of roasted and glazed Peking duck accompanied by Marselan, Ningxia Helan Mountain 2019 and Cabernet Sauvignon, Ningxia Helan Mountain 2018; and Lychee-wood smoked barbecued Kagoshima beef with local raw honey served with Kalavinka (Cabernet Sauvignon & Merlot), Ningxia Helan Mountain 2017.

Accoding to Le Gallic, he is surprised by the rising quality of Chinese wines, which are comparable to some of the reputable established new world regions such as Australia, and that intrigues his interest in exploring more about the potential of Chinese wine and food pairing.

In fact, Legacy Peak is featured as the hotel’s Winery of the Month programme, which features a specially curated wine list from a different international producer each month.

As the highlight of November, Legacy Peak Wines is one of the very few vineyards in China with vines more than 18 years old. Founded in 1997 by owner Liu Hai, Legacy Peak is an award-winning winery that sees its presence in Hong Kong, China, Singapore, and Malaysia markets.

The Legacy Peak Wine Dinner Menu is priced at HK$ 1,980 per person. Advance reservations are required.

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