T’ang Court inside The Langham Hotel has gained back their two Michelin Stars status, and since they have designed a new Signature Tasting Menu with Biodynamic Slovenian Wines, they invited us over to sample this pairing and help spread the word. Tonight we will be drinking from Slovia’s Movia Winery. The winemaker Aleš has worked in famous wineries in Bordeaux and Burgundy and sticks to family tradition in respecting nature, hence grapes and farming viticulture conform to bio dynamic principles using Lunar cycle and even alignment of Stars. Even the Vine trees have a bull’s horn buried nearby as per tradition. This Special Menu requires a minimum table of 10 pax and is HKD $1988 /person + 10%.
Sparkling Puro Rose, Movia, Brda Appellation, Slovenia - 2006
To be popped open upside-down under water as some lees are deliberately kept inside the bottle so the wines have to be stored upside down, with the lees sitting at the bottle neck. This is then ‘Disgorged’ under water with the bottom’s up, then quickly turned around and clap clap – this method keeping the wine’s clarity.
Paired with the below Trio of Appetisers.
Sliced Cod Fish with Lemon & Honey sauce,
Chilled Abalone with Jelly fish,
BBQ Char Siu Pork -
The other items are done well, but the BBQ Char Siu was very impressive with the marination, marbling, flavour and overall roasting. A lot of places these days say their’s is the best and I have heard this prob just less than 100 times and tried all the famous ones a few times. This one here was really outstanding but surprisingly they were not waxing lyrical about it on the night, but may be they totally should about their Charsiu.. ~ 8 to 10/10
Sauvignon, Movia, Brda Appellation, Slovenia - 2012
This Sauvignon is surprisingly quite different to the New Zealand green vegetal or French types without generalizing. This was just heavier bodied, more yellow and more of a chrysanthemum/honey suckle type, with a hint of saltiness.
Stir-Fried Lobster with Spring Onion, Red Onion & Shallots -
This is their Award Winning dish, the mixture of different onions imparting a sweetly pungent flavour to enhance the 青龍蝦 lobster meat. This is usually served as a family sized plate with shells on but apparently the Server plated them before we knew. ~ 8/10
Modri Pinot Noir, Movia, Brda Appellation, Slovenia - 2009
This was initially white peppery spicy on the nose, with a heavy dose of cherry and a floral bouquet. Slightly different from what I expected knowing the Winemaker has worked in DRC. It was equally elegant just slanted towards more savoury spicy note, and perhaps this reflects the soil and terroir of the Pinot Noir.
Merlot, Movia, Brda Appellation, Slovenia - 2007
The final wine not pictured here, was a Merlot and reflecting the Winemaker’s stint in the Bordeaux North Bank. It was a heavier style of merlot with blackcurrants and cassis, vanilla and a green peppery note. Lovely stuff and one could tell it will develop after hours of opening.
Stir-Fried Sliced Pigeon with Goose Liver pate, Fried Chinese Cruller and Chestnut -
This is an interesting combination, all the ingredients are in traditional Cantonese cuisine, yet combined together in a new way. I liked the pigeon but I think with its natural gaminess it could handle even more goose liver taste or small chunks of it as an alternative! ~ 7/10
Baked Blue Point Oysters with Port Wine -
This recipe is very Hong Kong-Cantonese, it’s another Signature Dish here and the US Oysters used here are extra huge and creamy inside yet crunchy outside. The external sauce coating seems slightly more savoury than my previous tries here. Thinking about it, I wonder if it can handle some pickled olive leaves.. just a thought. ~ 8/10
Stewed Alaskan King Crab with TianJian Cabbage and Yunnan Ham -
The crab texture is definitely the ‘fresh’ and not pre-cooked then QF on board type, the latter sometimes understandable if fishing boats head out for days. But this fresh variety is just so much more appreciated. The TianJian cabbage was there to support its crab sweetness. ~ 8.5/10
Stewed Noodles with Shredded Chicken, Fish Maw, Ginger & Scallion -
This was probably one dish I expected more. The fish maw pieces were a little too sliced up for us to detect and the noodles could be more careful with cooking time and perhaps scallions fried more for fragrance? The base stock for stewing was good though ~ 5.5/10
Baked Sago Pudding with Chestnut Puree -
A fairly traditional Shunde-Cantonese dish, some use lotus seed paste. The one here had a nice eggy aroma and was served caramelized on top and very hot inside too, one of the requisites of passing this Cantonese dessert dish! ~ 10/10
Price: HKD $1988 + 10% for Wine and Food Pairing all inclusive above
Ease of Access: 4/5 (Tsim Sha Tsui MTR Station)
1/F, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui
Ph: +852 2132 7898