“When a culinary concept of an event involves with Chinese, American and French elements join hands together, how do you apply Chinese flavour for coordination?”A friend asked.
As the wine industry in Hong Kong is extremely competitive, the brands always pay 100% effort to think innovative gimmicks for their promotional events! Actually my friend has already noticed the answer: The renowned Burgundy brand, Louis Latour matches Chinese Dim Sum with its white wine; Exotic main courses match with Continuum, the prestigious red wine collection from Mondavi Family (The legendary US wine industry). Even I have not tasted the food and wine, but its great concept has already fascinated my heart.
Dim Sum Library is a new fine Chinese restaurant established in Pacific Palace. Although this restaurant has opened with less than six months, it has already attracted numerous guests to enjoy the meals, especially at lunch period. I have visited Dim Sum Library once before, as purposed to attend a Sichuan cuisine event which was co-hosted by Michelin Guide and Robert Parker Advocate. Although it is not the top-notch Chinese cuisine in my opinion, the overall performance was still great. For my second time visit, I have to say part of the Dim Sum were extraordinary: Hokkaido King Crab & Sea Urchin Spring Rolls, Wagyu Beef Puff with Black Pepper and Dan Dan Xiaolong Bao were the most exceptional and unique items from the choices of Dim Sum!
The Hokkaido King Crab & Sea Urchin Spring Rolls and Dan Dan Xiaolong Bao matched perfectly with white wine. When Wagyu Beef Puff with Black Pepper matched with red wine, its spice plays harmoniously with the opulent fruitiness and soft tannin of the red wine. It is quite difficult to reform the creation of Dim Sum. Yunnan Black Truffle Crispy-Skin Chicken was a rare main course that matched with both red and white wine— Louis Latour Corton Chalemange 2014 and Continuum 2013.
香港葡萄酒業競爭大，品牌間要做活動搞推廣，常常會搞盡腦汁！朋友設問，當然早已經有答案。法國 Burgundy 品牌 Louis Latour 白酒配中國點心，美國酒壇巨人 Mondavi 家族搞的頂級紅酒 Continuum 配惹味主菜；未吃，看到了心思，經已在心動。
Dim Sum Library 是太古廣場開業半年不到的新店，中午人氣極盛；米芝蓮美食紅簿仔與酒壇巨人 Robert Parker 聯手搞的美食推廣「四川飯店」時來過一次。雖不屬意我心目中的頂級中菜，不過整體上不錯。這一次再試，點心部份做得很不錯；海膽蟹肉春卷、黑椒和牛酥與香辣味道的擔擔湯包，都是點心中破格有特色的好滋味！
當中海膽蟹肉春卷與擔擔湯包配白酒夠絕，紅酒配黑椒和牛酥，香辣搭厚果香與柔順丹寧，味道都是出色的。點心要做改革難，主菜雲南黑菌手撕脆皮雞，是小有的紅白配，當中 Louis Latour Corton - Charlemange 2014 與 2013 年的 Continuum 均能在味道平衡中做到最好。