In another effort to promote pairing Chinese food with Western wine, a new campaign called 'The Sun & The Moon - California Wines & Chinese New Year Food' was kicked off at the Luk Kwok Hotel on Tuesday. Five acclaimed Chinese restaurants are preparing special menus that are accompanied by fine new-world vintages. They are Zen at the Peak, Luk Kwok's Canton Room, Sha Tin's Regal Seafood Restaurant, The Langham Hotel's T'ang Court and everyone's favourite roast goose palace, Yung Kee.

The idea of wine with Chinese food is not new to Yung Kee boss Kinsen Kam (pictured, left) who has been matching red and white with Cantonese dishes for years. 'Since opening in 1968, we have always tried to stay on top of food ideas,' he said. 'About 15 years ago I predicted Western red and white wines with Chinese dishes would become a trend. Chinese wines often are too strong for dinner. That's why from 1994 I went with six of my managers to study wine courses and obtained certificates in wine appreciation.'

For the promotion, the Wellington Street institution is offering a seven-course set with California wines for HK$750. And yes, it includes roast goose. You might debate about which grapes go best with it, but when it comes to the goose itself, here's some advice from Yung Kee chef Fung Ho-tong (pictured), who's been preparing them for 30 years. 'Contrary to popular belief, the leg is not the best part. It's the back which is the best because the meat is leaner, more fragrant and the juice of the bird is most concentrated. Next is the fatty tasty belly. Then, comes the goose leg where most of the marinated spices are scattered.'