InterContinental Hong Kong's 2-Michelin Star Yan Toh Heen Presents a CLOUDY BAY Wine Dinner Showcasing the newly released 2014 Te Wahi Friday, October 28, 2016
InterContinental Hong Kong's 2-Michelin star Yan Toh Heen restaurant will host the wine dinner with the renowned New Zealand winery Cloudy Bay on Friday, October 28th. Executive Chef Lau Yiu Fai has created a 6-course menu paired with six vintages of Cloudy Bay Wines (at HK$1,688 per person + 10% service charge).
The highlight of the evening will be the introduction of Cloudy Bay's limited release Pinot Noir from Central Otago - 2014 Te Wahi, which is a Maori saying meaning “the place”. This great Pinot Noir, which was just released in February 2016, speaks of its origin and is the encapsulation of the extremely southernly and continental terroir that is Central Otago.
Yan Toh Heen is the first hotel restaurant in Hong Kong to feature Cloudy Bay's 2014 Te Wahi.
2014 Te Wahi is a blend composed from the silky and rich fruit from Cloudy Bay's Calvert vineyard in Bannockburn and the powerful and structural fruit from its Northerburn vineyard. These vineyards were chosen for both their lineage and potential.
All guests attending the wine dinner will receive a complimentary bottle of 2014 Te Wahi Cloudy Bay signed by Ms. Annette Scarfe, Master of Wine, who will be introducing the Cloudy Bay wines that evening.
The showcased wines include:
- NV Cloudy Bay Pelorus
- 2013 Te Koko Cloudy Bay
- 2013 Chardonnay Cloudy Bay
- 2014 Te Wahi Cloudy Bay
- 2013 Pinot Noir Cloudy Bay
For a memorable pairing, Chef Lau has created the following gourmet Cantonese dinner menu:
- Yan Toh Heen Salad: (Black Caviar, Shredded Bamboo Piths, Crabmeat, Shredded Fungus and Black Truffles)
- Steamed French Pigeon Dumpling and Crispy Lobster Dumpling served with Supreme Broth
- Steamed Bird's Nest and Sea Urchin in Egg White
- Wok-fried Diced Wagyu Beef with Porcini and Golden Duck Liver with Salt
- Fried Rice with Seafood and Omelette in Homemade XO Chili Sauce
- Lemon Sorbet with White Wine Mint Jelly
Served with Golden Osmanthus
Please click here for the Wine Dinner Menu.
Cloudy Bay's 2014 “Te Wahi” will be available by the bottle at Yan Toh Heen from October 28th onwards.
About Cloudy Bay
Established in 1985, Cloudy Bay was one of the first five wine makers to venture into New Zealand's Marlborough Valley. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay's founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand's leading wine region, as well as one of the finest winemaking locations in the world.
The winery was named after Cloudy Bay, a body of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water's opaque appearance, Cook cleverly christened the area Cloudy Bay.
Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature's rarest qualities.
About Annette Scarfe, Master of Wine
Annette Scarfe, gained her title of Master of Wine in 2012. She is a former investment banker who pursued her interest in wine to embark on a whole new career.
Annette now works as an independent consultant, primarily in London, Hong Kong, and Singapore. Her clients include Alan Yau's Princi and Bettys. She has previously consulted for Sake No Hana as well.
Annette is a regular member of magazine tasting panels and judges wine competitions in the UK, France, and Hong Kong. She is a WSET certified educator and educates on the topic of Bordeaux.
Yan Toh Heen, Lower Level
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
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