Following the success of our first food and wine pairing dinner at Sun Tung Lok, Yumtable and KC will be hosting the next one at Celebrity Cuisine, a Two Stars Michelin Restaurant. Selections of Clos Du Val of Napa Valley will be featured and a representative of the winery will be joining us as well.
KC x Yumtable Wine Dinner @ Celebrity Cuisine
- Venue: Celebrity Cuisine
- Address: 1/F, Lan Kwai Fong Hotel, 3 Kau U Fong, Central, Hong Kong
- Date: Wednesday 21 November 2012
- Time: 8 pm
- Price: $1,180 per person (inclusive of service charge)
- Payment: We will require a deposit for this event and registrant will be notified accordingly
Seats are limited. Interested parties, please email us with your personal details (including name, mobile phone number, and number of seats requested for the event) to hungry@yumtable.com.hk
MENU
- Deep-fried Chicken Wing stuffed with Bird’s Nest & Golden-fried Pork and Crab Meat Puffs pair with Clos Du Val Chardonnay 2009
- Roasted Crispy Pigeon pair with Clos Du Val Pinot Noir 2009
- Sautéed King Prawn in Cantonese sauce pair with Clos Du Val Zinfandel
- Crispy Eight Treasures Duck pair with Clos Du Val Merlot
- Braised Brisket of Beef with Turnip pair with Clos Du Val Cabernet Sauvignon
- Braised Mustard Green with Chinese Cured Ham
- Stew Crab Meat with Glass Noodle, Spring Onion and Ginger
- Desert: Lotus Seed Tea with Celebrity Egg
Yumtable foodies banquet is not just about eating. Hosted by KC Koo and Isaac Lau, two of HK’s most famous food bloggers, they will be preparing specially designed menus of the chosen restaurants. Then on the night, they will also be guiding us through this gourmet experience (in both Chinese and English), with insights into each dish to complete your special enjoyment.
Excerpts of KC’s and Issac’s blog entries about some of the relevant dishes
Deep-fried Chicken Wing stuffed with Bird’s Nest — a Signature dish of Chef Cheng and one of its kind. The wing is deep-fried until it is slightly inflated and red-hotwhen it is served. Outer skin is smooth and plump and without a slightest trace of breakage.
While the skin and meat are extremely thin, the chicken wing is fully stuffed with bird’s nest. Crunchy and crispy on the outside, tender inside.
Golden-fried Pork and Crab Meat Puff is a time-consuming dish to prepare. In fact, only a few chefs know how to make it and cook it good. The puff is stuffed with blue crab meat and thin-sliced pork fat being cured with sugar. After deep-fried, the crab meat is fresh while the fragrance of the fat is raised and not greasy.
Unlike other “baby pigeon” in many eateries that is big enough to be cut into 6 pieces, what we have here is the real deal. Roasted Crispy Pigeon is also the signature dishof Sun Tung Lok and the Michelin three-star Lung King Heen. But it is outstanding here — crispy skin, tender flesh and bones. A must have dish.
Braised Brisket of Beef with Turnip
If you are a true believer of food magazines, you would have all those famous dishes such as abalone and shark’s fin. But you would definitely ignore her tenderised and meaty beef brisket — shopped everyday from the local market for interim and butterfly brisket.
Crispy Eight Treasures Duck is delicious. Well cooked and crunchy outside. And the stuffings which consist of barley, lotus seed, glutinous rice (and much more) are scrumptious because of the rich flavored salted suck egg yolk among them. Guilty pleasure, eh? Can’t resist it ‘cos it’s yummy!
Stew Crab Meat with Glass Noodle, Spring Onion and Ginger is a variation of fried shark’s fin. The glass noodle isn’t easy to stir-fry since the noodle itself has the ability to absorb a great deal of water and would easily burned. It is excellent cooked here.
Lotus Seed Tea with Celebrity Egg doesn’t look anything special until you try the egg. It’s a skilfully made and refined egg that doesn’t have any yolk! Togather with the lotus seed tea, definitely a very special dessert.
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