Roast Suckling Pig. Crackling Skin with Scallions on Rice Dough Flat Bread, Hoisin Sauce & Sugar.
• Off-dry-medium-bodied White: German Reisling Spaetlese (Reisling Spatlese, Studert-Prum, Mosel); or Alsace Pinot Gris or Gewurztraminer (Gewurztraminer, Paul Blanck, Alsace)
• Fruity, light bodied Red: German Spaetburgunder; Beaujolais Crus (Brouilly, Chateau de la Perriere, Georges Duboeuf)
• Rose: Spanish or California Rose; or California White Zinfandel (White Zinfandel, Beringer, California)
Sautéed Jumbo Prawns & Fresh Scallops with Pine Seeds
Off-dry-White:
• Off-dry Vouvray (Marc Bredif, Vouvray)
• German Reisling Spaetlese (Reisling Spatlese, Student-Prum, Mosel)
• Alsace Pinot Gris (Pinot Gris, Leon Beyer, Alsace)
Deep-fried Crab Claw with Shrimp Mousse
Medium-bodied dry White:
• New Zealand Sauvignon Blanc (Sauvignon Blanc, Stoneleigh, Marlborough)
• Pouilly-Fume, Loire (Pouilly Fume, Domaine Masson-Blondelet "Ville Paulus")
• Alsace Pinot Blanc (Pinot Blanc, Trimbach, Alsace)
Braised Superior Duck in Thickened Broth, Sliced Cured Ham
Dry Acidic White:
• Dry Reisling (Thirty Bench VQA)
• Unoaked Ontario Chardonnay (Non-oaked, Henry of Pelham VQA)
• Chablis (Chateua de Maligny)
• Muscadet (Sevre et Maine, Donaine Gildas Cormerais)
Braised Whole Japanese Abalone & Fish Maw, with Fresh Sprouts
Light Red:
• Beaujolais Crus (Brouilly, Chateau de la Perierre, Georges Duboeuf)
• Oregon Pinot Noir (Amity Vineyards, Willamette Valley, Oregon)
• Ontario Pinot Noir (Henry of Pelham VQA)
• Dry Rose (Rose Cuvee, Konzelmann VQA)
Deep-fried Chicken in Garlic Sauce
Full-bodied Dry White
• Napa Chardonnay (Franciscan, Napa Valley)
• New Zealand Sauvignon Blanc (Sauvignon Blanc, Stoneleigh, Marlborough)
• Rhone White
• Oregon/New Zealand Pinot Noir (Amity Vineyards, Wilamette Valley, Oregon)
• German Spaetburgunder
Wok-baked Lobsters with Scallion & Ginger
Full-bodied Dry White:
• Oregon Pinot Blanc
• Dry Vouvray (Marc Bredif, Vouvray)
• California Chardonnay (Coastal, Robert Mondavi)
Steamed Black Bass with Ginger, Scallions in Light Soya Blend
Dry White:
• White Burgundy (Pouilly Fuisse, Bouchard Pere & Fils)
• Unoaked Chardonnay
• Gavi (Non-oaked, Henry of Pelham VQA)
Peking Duck. Sliced Duckling with Scallions & Cucumber on Rice Crepes, Hoisin Sauce
Medium-bodied Red:
• Red Burgundy (Cote de Beaune-Villages, Drouhin)
• Ontario Gamay (Gamay Noir, Trumpour's Mill VQA)
• Sonona Pinot Noir (Schug, Carneros)
Thickened Chicken Broth with Seafood Medley, Egg White & Diced Bean Curd
Off-dry White:
• German Kabinett Reisling (Avelsbarber Altenberg, Mosel-Saar-Ruwer)
• Ontario Riesling (Cave Spring, VQA)
• Orvieto (Ruffino Classico)
Braised Fish Maw & Vegetable Sprouts, Oyster Sauce
Dry White:
• Alsace or Ontario Riesling (Cave Spring, VQA)
• White Burgundy (Pouilly Fuisse, Bouchard Pere & Fils)
• Soave (Classico Conte Carello)
Baked Chicken in Rock Salt
Off-dry White:
• German Riesling Kabinett (Avelsbarber Altenberg, Mosel-Saar-Ruwer)
• Alsace Pinot Gris (Leon Beyer, Alsace)
• Australian Riesling
Deep-fried Fin of Sea Bass, Braised with Bean Curd, BBQ Pork & Shiitake
Full-bodied dry White:
• White Chateauneuf-du-Pape or Hermitage (Chateau La Nerthe, Chateauneuf-du-Pape)
• Marsanne
• White Burgundy (Bouchard Pere & Fils)
• Ontario Chardonnay (Cave Spring, Reserve VQA)
Wok-based Lobster on Soft E-fu Noodles
Full-bodied dry White:
• Oregon Pinot Blanc
• Dry Vouvray (Marc Bredif, Vouvray)
• California Chardonnay (Coastal, Robert Mondavi)
