WINE-PAIRED 7-Course CHINESE Dégustion DINNER
6pm Saturday 1st August, 2009

Many consider it futile to pair wines against Chinese cuisine.  Certainly there is some truth in that believe, but as YATS Wine Cellars set out to prove in the specially designed wine dinner on 1st August, it is not a foregone conclusion that Chinese food doesn’t go well with wine at all.   There is evidence to suggest that the missing link between wine and Chinese food may have been a fiction of our imagination borne out of an unfounded presumption based on a not-totally-relevant fact China was not a wine-producing country when all these cuisines were invented. 

Working closely with the Chef of EDSA Shangrila Hotel’s Summer Palace restaurant, YATS stages a controversial Wine-paired Chinese Dégustion dinner, a 7-course affair with each course paired with a different wine.   Here is the menu:

WINE-PAIRED 7-Course CHINESE Dégustion DINNER
6pm Saturday 1st August, 2009

For 12 persons
Price is p3,000 per person
Pouring size is 60ml

Summer Palace Restaurant EDSA ShangriLa Hotel
Wines from YATS Wine Cellars

Amuse Bouche
2005  Bianco di Pitigliano, Goracci Rossano & Danilo, Piedmont
G1-412-2005-R

Deep-fried King Prawns Coated with Cornflakes
炸玉米片蝦球
1998 Meursault, Chateau De Guettes, Francois Parent
D3-610-1998-R

Stuffed Duck Breast
With spinach and mushroom
釀 鴨 胸
1995 Morey-Saint-Denis, Chartron et Frebuchet
B2-1050-1995-R

Pan-fried Black Pepper Beef Steak
黑椒牛柳
1993 Gigondas, Las Haute Boissiere, La Cave Gigondas des Vignerons
C4-118-1993-R

Fried Crab Shell
煎釀蟹蓋
2006 J B Riesling, Rheingau Germany
P1-404-2006-R

Roasted Suckling Pig
燒乳豬
1992 Duas Quintas Douro Reserva, Ramos Pinto
H1-119-1992-R

Braised Home-made Tofu with 3 kinds of Mushrooms
野菌红烧豆腐
1999 Cote du Rhone Blanc, Guigal
C3-124-1999-R

Braised Lamb in Satay Sauce
2003 Barolo, Ricossa Piedmonte Italy
G1-460-2003-R