我係晴報嘅酒專欄 - 「香檳配老牌粵菜賀新春」
試了開業逾四十年的老牌粵菜生記飯店，其實我是第一次食，試了好多懷舊菜式，推介「龍騰四海」，彈牙爽口的澳洲龍蝦鋪在蒸蛋上，而蒸蛋加上雞湯及龍蝦汁精華，鮮味十足。新年當然要開香檳慶祝一下，選了一瓶Perrier-Jouët Grand Brut NV 香檳，帶白花、香梨、牛油麵包、礦物及白桃等味道，配上龍蝦，帶出更多龍蝦的鮮甜味。祝大家鼠年吃好喝好！😋😋🥂🍾
My wine column in 晴報 Sky Post - “Traditional Cantonese Cuisine Paired with Champagne for CNY Celebration”
Tried Sang Kee Seafood Restaurant 生記海鮮飯店 with over 40 years of history for the 1st time. Tasted many traditional dishes. I highly recommend “Lobster with steamed egg”. Lobster is so umami & the steamed egg is so sweet with chicken soup & lobster essence. Let’s open a champagne to celebrate CNY! I paired lobster with Champagne Perrier-Jouët Grand Brut NV. It has white flower, pear, brioche, mineral & white peach notes. It elevates the sweetness of the lobster! Wish u all eat well & drink well in the year of the Rat!😋😋🥂🍾
#cny #chinesenewyear #yearoftherat #foodandwine #champagne #perrierjouet #sangkee #生記海鮮飯店 #晴報 #skypost #ccwinevoyage #詩詩酒樂園 #lobster
