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Wine it up

Wine it up
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The menu was a delectable mix of casual stand up and easy to pick and eat dishes. The five-course Asian menu with exceptional wines and food pairing was a casual wine meet up where one could easily stand and eat. The delicacies were served in small portions to suit the taste of both vegetarian and non vegetarians and the guests enjoyed a lovely evening at the hotel.

There was the Honey and Soya Glazed Chicken Rolls, Carpaccio of Pickled Green Apple and Radish, Oriental Pickled Vegetable and Fruit Salad with Caramelized Water Chestnut Rolls paired with Sauvignon Blanc from Robert Mondavi’s private selection, Central Coast 2011. The Atlantic Bay Scallops, Butter Garlic Sauce, Beetroot Relish and Soy Roasted Leeks and the Steamed Silken Tofu with Aromatic Garlic, Beetroot Relish and Soy Roasted Leeks was paired with Chardonnay. The Five Spice Roasted Duck Magret, Glazed Pokchoi and Sweet Potato, Spiced Foie Gras and the Singaporean Vegetable Dumpling, Glazed Pokchoi and Sweet Potato was paired with Pinot Noir, California 2008. To clear the palette, there was delightful Lime and Cucumber Popsicle which was followed by the Black Pepper New Zealand Lamb Loin, Pan Fried Noodles, Asparagus and Lotus Stem and the Black Pepper Wild Mushroom, Pan Fried Noodles, Asparagus and Lotus Stem paired with Zinfandel, California 2007. All the wines are from Mondavi’s private collection.

The delicious event wrapped up with an incredible dessert spread that had Szechwan Caramel Chocolate Tart with Chilli Raspberry Cream, Coconut Crème Brulee and the Asian Lime Cream.
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