|MingCha teas on display|
This week, ChaXiuBao managed to gather a group of like-minded foodies to enjoy Lingnan cuisine paired with different Chinese teas. While most of us are probably not alien to either, the experience was made rewarding and educational with tea expert Vivian Mak from MingCha, teaching us to sniff, gargle, slurp, taste the essence of the variety of teas she showcased.
|Martini glasses of Chrysanthemum to be splashed with White Peony Supreme|
|露筍欖油煎扇貝 Pan Fried Scallop with Olive Oil and Asparagus|
|花膠花菇燉雙鴿 Fish Maw and Mushroom doubled boiled with Pigeon|
Tea Pairing with Seafood: a first flush LongJing from Hangzhou. Grassy, almost fishy, this was certainly an extension of the seafood, and did well to complement.
|白雪藏龍 Steamed and scrambled egg white with sauteed lobster|
|豉椒炒聖子皇 Stir Fried Bamboo Clams in black bean sauce|
|三鮮桂魚球 Stir Fried Mandarin Fish with Asparagus, Gingko and Lily Bulbs|
Tea-pairing with the Meats: Wuyi Dark Rock from Wuyi Mountains in Fujian. A slightly darker and robust Oolong tea, this was effective in cleansing the palate from heavier cuisine, while not delivering overly powerful tannins to detract from the flavors of the food.
|琥珀嶺南一口牛 Stir fried beef cubes with walnuts Lingnan style|
|蘿蔔清湯牛爽腩 Beef brisket and radish in a clear consomme|
Tea-pairing break from the meats: we took a minor break from Wuyi Dark Rock to enjoy an intermission of Phoenix Supreme from Guangdong (a DanCong 單叢). This was almost sweet like a lychee and fragrant. Very pleasant to the nose and the palate, it is a classic Oolong tea that's not easy to obtain. It was only my second time.
|竹笙百合芥蘭度 Stir fried kale with bamboo pith and lily bulbs|
|脆皮炸子雞 Deep fried Crispy Chicken|
|瓦鐺臘味油鴨飯 Assorted waxed meats|
|上湯水餃生麵 Shrimp dumpling with noodles in superior broth|
|生磨合桃露湯丸 Pair of sesame and peanut dumplings in a walnut puree|
|Tie Guanyin Classic from Western Anxi, Fujian|
Thanks again @chaxiubao. It was loads of fun with Vivian from Mingcha, Annette, Charlotte, Arnaut, Amy and Alex. And of course fellow tweetie birds @g4gary @TomEats @e_ting @jasonbonvivant @dimsumdiva @mochachocolata @JenCooks1 @wokwithnana @JohannesPong. Let's do it again soon.
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