* Mersault 2001, Domaine Darviot-Perrin *
Deep Fried Fresh Bamboo Shoot & Crispy Fish Skin
Chilled Live Alaska King Crab Legs
Stir-Fried Alaskan King Crab Meat & Egg White with Truffle Oil
* Clos de Vougeot 1990 & 1993, Maison Roche de Bellene (Potel) *
Braised Soon Hock Fish with Bean Sticks , Garlic & Roast Pork
Roasted Pigeon
* Nuits St. George Clos de la Marechale 2000, Faiveley & 2006 JF Mugnier *
Braised Mushroom , Pig’s Tendon & Beancurd in Oyster Sauce
Steamed Goose Liver Sausage served with HK Kailan
Stewed Meepok with X.O. Sauce
I didn’t jot down any notes for the wines but some flavours and/or aromas stood out:
2001 Meursault – honeyed, sweet ripe stoned fruits with a beautiful floral scent. Needed to breathe a little before it unleashed its full glory.
1990 Clos de Vougeot – fragrant preserved (dried) mandarin peel. A burg crowd pleaser 😉 Still has a life ahead of it.
1993 Clos de Vougeot – slow to emerge from its initial herbaceous aromas but revealed strong berry notes towards the end.
2000 NSG Faiveley – good pairing with the slightly peppery pig’s tendons and evolved the most in the entire flight of wines. A keeper!
2006 NSG Mugnier – Very fruit driven. Almost like a new world pinot noir on the nose. Still young and needs time. I kept getting the aromas of red bean soup or azuki beans. Went well with the slightly sweetish HK goose liver though.
