29/06/2019
品 PIIN Wine Restaurant
中環砵典乍街45號The Steps ‧ H Code 2樓
2/F, The Steps ‧ H Code, 45 Pottinger Street, Central
https://www.openrice.com/zh/hongkong/review/fine-wines-paired-with-cantonese-food-e3456085
Fine wines paired with Cantonese food
2019-06-29 309 瀏覽
Piin is a wine restaurant founded by the owner of Chateau de Meursault and Chateau de Marsannay.
The restaurant focuses on Burgundy Wines so you can expect over 2,000 fine wines on the list.
At the wine bar, they had whisky and other spirits a well.
As well as wines, they serve Cantonese food by Chef Ming who used to work at FLM according to their website so they did a fabulous pairing of Chinese food with these wines.
I was super hungry after trying these wintermelon balls soaked in red wine which were refreshing and appetizing.
We were in good hands that night with experienced sommelier Jason who paired the wines that went with the dishes.
Started with the Cold Abalone In Smoke With Plum Sauce paired with Château de Meursault, Clos du Château 2014
I loved the way the abalone was thinly sliced drenched generously in tart plum sauce.
Next was the Stir Fry Fish "Noodles" With Abalone Thins paired with Domaine Prieure Roch, 13 Roses 2013.
Again, more delicious abalone tossed with springy fish noodles which tasted similar to dace mince.
The Seasonal Double Boiled Soup with bamboo piths, whelks and mushrooms was really comforting and moreish.
I loved the glass spoon and pot which made it memorable.
Deboned Crispy Chicken paired with Château de Marsannay, Le Clos de Jeu 2017
This was the best Chinese style crispy chicken I have ever had.
To be more exact it should be called deconstructed crispy chicken as the skin is fried separately which makes it evilicious like wafer thin crisps.
Cigar Duck Roll paired with Cos d’Estournel 2006
There are lots of edible Cigar rolls these days and it was much better than the one I had at Super Giant Tapas a few years ago because the duck here wasn't gamey and the frying oil was fresh.
At Piin, they have used fried kale to mimic the ashes whereas SG has used poppy seeds.
Signature Black Garlic Fried Rice paired with E. Guigal, Brune et Blonde, Côte-Rôtie 2011
The fried rice had a lot of texture in it with chewy black garlic and raw garlic pieces.
Overall, I found it quite bitter.
Finished with the Whiskey Cheesecake which was creamy cheesecake topped with a layer of whisky jelly.
It would be great if the Whiskey jelly was stronger.
Chocolate:
Inspired like the Chinese cocktail bun filled with custard coconut, the chocolate actually tasted like the chocolate BOUNTY bar.
Overall, a fine place to dine with quality Chinese food and wines in the experienced hands of sommelier J who made the wine pairing experience a good one.
