Latest news with #NingxiaWineries
South China Morning Post
20-02-2025
- South China Morning Post
Wines from China's Ningxia region get perfect food pairings at exclusive Hong Kong dinner
Which dishes go best with wines from China's Ningxia region? A recent gastronomic event at high-end mall Harbour City, in Hong Kong's Tsim Sha Tsui neighbourhood, aimed to find out. Advertisement The 818 The Seafood x Ningxia Wineries Pairing Dinner featured six premium wines from four Ningxia wineries and a menu curated by chef Francis Chong Wui Choong. Among the diners were former Hong Kong chief executive Leung Chun-ying and Ningxia winery representatives. The evening highlighted wines from the region in northern China that has risen to become one of the country's viniculture heartlands, and showed how well they pair with Chinese food. Chef Chong's appetisers (from left) marinated Scottish razor clams, sea urchin tofu with century egg sauce, and almond-crusted crispy chicken skin. Photo: 818 The Seafood The meal began with three appetisers – almond-crusted crispy chicken skin, marinated Scottish razor clams, and sea urchin tofu with century egg sauce – paired with Fei Tswei Reserve Chardonnay 2019.
South China Morning Post
20-02-2025
- Business
- South China Morning Post
Wines from Ningxia, China get perfect food pairings at Hong Kong dinner
Published: 5:15pm, 20 Feb 2025 Which dishes go best with wines from China's Ningxia region? A recent gastronomic event at high-end mall Harbour City, in Hong Kong's Tsim Sha Tsui neighbourhood, aimed to find out. The 818 The Seafood x Ningxia Wineries Pairing Dinner featured six premium wines from four Ningxia wineries and a menu curated by chef Francis Chong Wui Choong. Among the diners were former Hong Kong chief executive Leung Chun-ying and Ningxia winery representatives. Chef Chong's appetisers (from left) marinated Scottish razor clams, sea urchin tofu with century egg sauce, and almond-crusted crispy chicken skin. Photo: 818 The Seafood The meal began with three appetisers – almond-crusted crispy chicken skin, marinated Scottish razor clams, and sea urchin tofu with century egg sauce – paired with Fei Tswei Reserve Chardonnay 2019.
