Cognac a natural with Chinese cuisine
with Vivian Chen
Wine might go well with cheese yet we wouldn't normally say the same about the combination of cognac and Chinese food.
Winemaker Camus, however, threw a cognac-pairing lunch last week at Island Tang to launch its new Camus Cuvee 4.176. There are no more than 1,000 bottles available in the world, including the ones sampled at the tasting.
Cyril Camus, the owner and 'caretaker' of the company, established in 1863, told us 'no cognac before 11am, because we want our palette to rest for two to three hours after the last meal'.
The chef turned us round with the specially designed five-course lunch including steamed dumpling and crispy suckling pig paired with five cognacs.
It makes sense to serve Chinese food also because Camus (pictured) speaks fluent Putonghua, his wife is Chinese and he's been living in Beijing with his wife and two sons for the past three years.
'For me China is more entrepreneurial. You get a new idea and it's easy to get it through, unlike in Europe. China is more dynamic and exciting.' And more people are bound to appreciate the Chinese cuisine pairing.