Food Pairing: Coffee Macarons and Niepoort’s White Port

Macaron and port pairing.

Award-winning executive pastry chef Herve Lemonon from the Cake Shop at the Mandarin Macau makes a mean macaron. This time around, we’re pairing his delicious coffee macaron with port.

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Food & Wine Pairing: Spicy Food

Which wines go best with chilli dishes?

Winebuzz.hk contributor Tersina Shieh gives us the lowdown.

No doubt you have heard someone (probably a westerner) saying that off-dry wines go well with spicy Asian dishes because they “tone down” the spiciness to make the food more palatable. But hang on a second – is that what we Chinese (or Asians, especially South Asians!) want – to eat spicy dishes without that fiery or numbing sensation we all know and love?

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Yardbird: Soho Yakitori Spot is Hong Kong’s Hottest New Restaurant

We have a chat with Beverage Manager Elliot Faber.

The first solo project Yardbird by Matt Abergel of Zuma and New York City’s Masa has recently opened its doors in Sheung Wan.

Chances are you’ve already heard of it, as according to CnnGo and hordes of satisfied diners it is Hong Kong’s newest “it restaurant.” The concept is simple and refreshingly so. Good chicken parts on a stick yakitori done right along with some Izakaya favorites and all served up in a casual, fun atmosphere. However, simplicity aside, these guys take yakitori very seriously. That and the whole experience is elevated by an impressive wine list including Sake, Shochu and yummy cocktails.

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“Wine vs Food” Teaches You How to Pair Dai Pai Dong Food with Wine

The pilot episode mixes Chinese food, wine and YouTube.

Wine vs Food is a new show that takes wine to a local level – all the way to the Fo Tan food market mixing Merlots with BBQ Pork!

Creator Greg Lok has taken the quirk of the Food Channel’s shows and mashed it up with Gary Vaynerchuk’s love of wine into a fusion of fun and education: Hong Kong style. We give it props for having a wine challenge between two Hong Kong wine merchants, where the loser has to eat 2 fried pigeon heads!

The show is in English, with a Chinese version coming soon – it’s an interesting take on creating a more street-level appreciation for wine mixed with things Hong Kong people eat on a daily basis.

The 15-minute pilot episode is embedded below – make a comment below if you want Greg to make more episodes:

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Tuscan meets Cantonese with Castelllo Romitorio

Wine expert Damon Yuen’s Cantonese Odyssey.

Finding the right wine for everyday Cantonese meals like dim sum can prove difficult because it has to take on an array of foods like seafood, meats, vegetables, sauces, herbs, spices and starches…often all at the same time!

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Sauternes and Seafood: A Match Made in Heaven for the Asian Palate

Damon Yuen shares his discovery of Clos Dady’s Sauternes.

Described by some as the Nectar of the Gods, Sauternes is a sweet Bordeaux wine made from special grapes affected by the botrytis cinerea (a kind of fungus) arising from the fog of the Ciron River running across the appellation of Sauternes. Its traditional pairings are Foie Gras and Roquefort Cheese, but for many of us with a Chinese palate who prefer something sweet and find it difficult to digest Western cheeses, could there be an alternative marriage for us?

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