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Fiona Wong
Director of Marketing Communications
The Ritz-Carlton, Hong Kong 
International Commerce Centre 
1 Austin Road West 
Kowloon 
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094 
fiona.wong@ritzcarlton.com

Sylvia Lee
Public Relations Manager
The Ritz-Carlton, Hong Kong
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong
Phone :+852 2263 2360
Fax: +852 2263 2094
sylvia.lee@ritzcarlton.com

Hong Kong, October 19, 2015 – Now until December 31, 2015, Chef de Cuisine Paul Lau and Wine Sommelier Benson Yan of two Michelin starred Tin Lung Heen join hands to introduce an unrivaled wine pairing menu featuring the legendary Château d’Yquem sweet wine.

Originating from the Sauternais region in the southern part of Bordeaux, the 126-hectare vineyard was rated as Superior First Growth in the Bordeaux Wine Official Classification of 1855. Château d’Yquem is a blend of 80% Sémillon and 20% Sauvignon Blanc is aged in oak barrels for over three years. The alternating moist and dry air of Sauternais nurture the growth of “noble rot”, a special fungus which naturally dries the grapes, yielding a higher sugar content ideal for producing sweet wines. After repeated trials, Sommelier Benson Yan chose 1996 Château d’Yquem, a relatively young vintage, for this special pairing menu. Matured for nearly twenty years, the 1996 vintage has developed the desired complexity perfect for food pairing without overpowering the dishes.

At HK$888+10% per person, diners may enjoy one glass of 1996 Château d’Yquem and opt for one pairing dish from a finely crafted trio. Guests who prefer mild and refreshing flavors should look no further than Chilled Japanese Pear with Bird’s Nest. The Aomori pear is gently simmered in Château d’Yquem sauce and topped with premium bird’s nest. The wine’s soothing notes of flower, pineapple, apricot and vanilla bean echo the natural fruitiness of the pear, making the dish a honeyed gem fit for any gourmet. The penetrating acidity of 1996 Château d’Yquem is a clever balance to the rich and flavorful Pan-fried Scallop and Foie Gras. The equally intense sweetness of the wine collides with the buttery foie gras, creating a unique sensation of tastes. Simmered Boston Lobster Claw coats the palate with delectable cream sauce whereas a sip of the powerful 1996 Château d’Yquem immediately cuts through the richness of the dish, leaving a lingering aftertaste that is beyond description.

Date: October 1 to December 31, 2015
Time: Lunch 12:00nn to 2:30pm (Monday to Friday)
11:30am to 3pm (Saturday, Sunday and Public Holiday)
Dinner 6pm to 10:30pm
Price: HK$888 for one dish and one glass of 1996 Château d’Yquem
Venue: Tin Lung Heen, Level 102

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com.

CHÂTEAU D’YQUEM MENU WINE PAIRING MENU

Chilled Japanese pear with bird’s nest in Château d'Yquem
HK$888

Pan-fried scallop and foie gras topped with crab roe in shrimp roe sauce
HK$888

Simmered Boston lobster claw with shrimp paste in cream sauce
HK$888

Per dish including one glass of 1996 Château d'Yquem (75ml per glass)

*All prices are subject to 10% service charge.