Hong Kong menu specials: tea-infused dishes, and wines from Paul Jaboulet and Moët Hennessy

Spring Moon serving tea-smoked and paired dishes, there’s a six-course Rhone Valley wine dinner at Gaddi’s, and vintages from Cloudy Bay, Dom Perignon and the Ao Yun vineyard in Yunnan are showcased at Yan Toh Heen

PUBLISHED : Thursday, 22 June, 2017, 4:33pm
UPDATED : Thursday, 22 June, 2017, 4:32pm

Spring Moon at The Peninsula is featuring tea-infused dishes and a tea-pairing tasting menu until the end of June. The à la carte selection includes wok-fried diced Korean beef fillet smoked with rose tea leaves; and crispy baby pigeon stuffed with assorted seafood and smoked with zheng shan xiao zhong tea leaves. The six-course tea pairing menu is HK$1,688 plus 10 per cent and features roast chicken fillet with crisp bread and mango, served with a white peony tea aged for 13 years; coddled lobster fillet with goji berries and yam with a 10-year-old unfermented raw pu’er wild tea; and pan-fried scallops with caviar, pomfret fillet smoked with tea leaves, and crispy pigeon egg, paired with the chilled Taiwanese dong ding oolong tea. Bookings: 2696 6760

Also at The Peninsula is the Links Concept dinner featuring Paul Jaboulet Ainé wines. The dinner on June 29 is at Gaddi’s and costs HK$2,988 plus 10 per cent.

The six-course dinner includes miso-marinated black cod with carrot purée, ginger and saffron foam served with the Paul Jaboulet Hermitage La Petite Chapelle 2008; and a main course of American beef fillet with duck liver and truffle mashed potatoes with the Paul Jaboulet Hermitage La Chapelle 1988 and Paul Jaboulet Hermitage La Chapelle 2004 in magnum. Bookings: 2696 6763

Yan Toh Heen at the InterContinental in Tsim Sha Tsui will have a Moët Hennessy wine dinner on June 28 featuring the first vintage the Ao Yun winery in Yunnan province. The dinner is HK$1,888 plus 10 per cent and includes baked langoustine and turnip in puff pastry paired with Dom Perignon 2006; simmered king crab legs in supreme broth with the Cloudy Bay Te Koko 2016; while the Ao Yun 2013 is served with wagyu beef prepared two ways – stewed turnip and beef cheek in port wine sauce, and wok-fried wagyu beef with green peppers, mushrooms and garlic. Bookings: 2313 2323