Peter Chan, Head Sommelier at Royal China Club Shares Wine Pairing Tips for Chinese Food
London Wine Week will be taking place from 23-29 May 2016 and will encompass a week-long celebration of the Capital’s thriving wine scene. To celebrate the occasion, Head Sommelier of Royal China Club, Peter Chan, has lent his expertise to recommend how best to complement the rich oriental flavours of a traditional Chinese dish at Royal China.
Wine pairings take into consideration the sugar, acid, alcohol and tannins of the wine to evaluate how they can be accentuated or minimized when paired with certain types of food.
Many people just order their favourite of red or white with Chinese food, or think that a French Chablis may be the best with Duck in Coconut Cream.
However, with Dim Sum and Sweet & Sour Chicken to contend with, Chinese cuisine is arguably one of the most difficult foods to wine pair with. Fortunately, Royal China Club’s Head Sommelier, Peter Chan, has shared his wine pairing tips below.
Dish: Peking Duck – £45
Pair with: Hamilton Russell Pinot Noir
Dish: Buddha Jump over the Wall (slow cooked soup with mixed wind-dried seafood & smoked ham) – £34
Pair with: A dry sherry
Dish: Pan-fried King Scallop with Foie Gras – £22.80
Pair with: Red Wine Southern Right Pinotage
Dish: Steamed Fresh Spider Crab (seasonal price)
Pair with: St Clair Sauvignon Reserve
The Royal China Group consists of six of London’s most authentic and prestigious Chinese restaurants, including the luxurious and critically-acclaimed Royal China Club. Based in prime areas of London, the restaurants are centrally located on Baker Street, as well as in Bayswater, Fulham, Harrow-on-the-Hill and Canary Wharf.
The Royal China restaurants offer traditional Hong Kong Chinese dishes, while the Royal China Club provides an exclusive experience that combines European ingredients within the authentic Chinese cuisine.
And lastly, the Dim Sum; its what Royal China is famous for.