Simon Tam
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.