Golden Leaf

ABOUT

French wine and Cantonese cuisine might not be the most usual of combinations, but the unlikely pair has gained currency within the international dining scene in the recent years. Rising on this understated trend, Golden Leaf’s Chef Wan pairs the traditional flair of Cantonese fare with heady wines ...More

French wine and Cantonese cuisine might not be the most usual of combinations, but the unlikely pair has gained currency within the international dining scene in the recent years. Rising on this understated trend, Golden Leaf’s Chef Wan pairs the traditional flair of Cantonese fare with heady wines for a dining experience that you won’t forget.

The wines come from Burgundy winery Albert Bichot, a name firmly established in the canon of French wine. One of the three largest wine producers in the region, wines from the 180 year-old name doesn’t disappoint. The Bichot Gervey-Chambertin 2003, for instance, boasts notes of oak and spice, while the younger Monopole 2013 is equally lovely, featuring an alluring combination of tannic, robust notes, and a heady fragrance and a silky texture. Those looking for something a little sweeter will appreciate the Creme de Cassis, a 20% sweet liqueur favoured by wine lovers in France.

Yet, these wines display their splendour when paired with its dishes specially designed to capitalise on their complexity. For instance, the Pan-seared Scallop with Asparagus & Garlic Sauce and the Bichot Chablis Grand Cru Les Vaudesirs 2014 match up perfectly for starters, with the citrusy white wine accentuating the scallops’ fresh oceanic flavours. Move on to the Pan-fried Kagoshima A5 Wagyu Beef, where the juicy, premium-quality beef is elevated by the elegant Bichot Chambolle-Musigny 1er Cru “Les Chabiots” 2012. This is but the mere surface of Golden Leaf’s initiative to redefine Cantonese cuisine, and it sure is a journey you won’t want to miss! (Nov 2017)

THE BUZZ

“We move onto one of the restaurant’s signatures, single servings of steamed fresh crab claw topped with minced ginger and rice wine, sitting on an ethereal bed of steamed egg white. The crab is satisfyingly meaty, and the wine drizzled over the top elevates the free flowing natural juices beautif ...More

“We move onto one of the restaurant’s signatures, single servings of steamed fresh crab claw topped with minced ginger and rice wine, sitting on an ethereal bed of steamed egg white. The crab is satisfyingly meaty, and the wine drizzled over the top elevates the free flowing natural juices beautifully.” -Hong Kong Tatler

DISHES WE LOVE

Steamed Crab Claw with Minced Ginger and Rice Wine, Baked Sea Whelk Stuffed with Seafood and Chicken, Stewed Twin Vegetables with Sliced Bean Curd and Gingko, Poached Chicken with Chicken Essence, Golden Lead Fried Rice