Getting fish maw egg foo yung right depends on the quality of the maw (the swim bladder) and timing. If overcooked, the maw will lose its succulence, and if it's not up to scratch then you'll end up with a watery mess. The end result should be all about subtlety. The metallic tone of the fresh eggs combined with the mineral stickiness of the fish maw requires a wine with focus - something with a high tone to lift the combination. A wine of other drink with precise acidity and minerality would be a fitting accompaniment.
Valdesil Godello 2011, Valdeorras, Spain
While the name does not exactly roll merrily off the tongue, the wine should slip down the throat easily enough. It's fresh, savoury and very minerally. The fish maw is lifted by the Godello's purity and depth of penetration. It's a light-medium weight wine, with no oak, and is delicious on its own, as well as with food. There are few regions in the world that put as much classy purity in a bottle that is priced for everyday drinking.
Available for HK$175 at Victoria Wines (tel: 3469 9988)
