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StarWorld Wraps Up 8th Anniversary Celebrations with “The Art of Inventive Wine Pairing Menu”

October 17, 2014 Food & Beverage No Comments Email Email

StarWorld Hotel proudly presents the grand finale to its 8th anniversary dining promotion — an innovative French gastronomy journey designed by Guest Chef Eddy Leung, one of Hong Kong’s leading names in Western cooking.

The four-course wine pairing menu will be available at the hotel’s Temptations restaurant, the place where continental cuisine comes to life, from 15 October to 23 December.

Hokkaido scallop carpaccio, Mafun uni and pomelo, yuzu vinaigrette
Hokkaido scallop carpaccio, Mafun uni and pomelo, yuzu vinaigrette

“The Art of Inventive Wine Pairing Menu” presents the delightful creations of the award-winning Chef Eddy, an international culinary competition judge who has worked at some of Hong Kong’s top hotels and restaurants. “This menu features some of my most popular signature dishes,” he says. “The dishes combine classic French style with Asian influences, and each one has been heartily paired with an excellent wine from the renowned Errazuriz winery in Chile.”

Priced at just MOP 888 per person, guests will experience the following pairings:

Hokkaido scallop carpaccio, Mafun uni and pomelo, yuzu vinaigrette
This dish takes the popular Hokkaido scallop and infuses it with flavors that are simultaneously medium-sweet and tart, making it a refreshing yet satisfying starter.

Paired with: Errazuriz Max Reserva Chardonnay 2013
“Pale yellow with greenish hues, it delivers aromas of fresh tropical fruits with citric notes along with honey and graphite. Its creamy feeling on the palate is refreshed by an intense acidity. It delivers flavors of fresh citric fruits, with a persistent ending and a captivating mineral feeling.”

Watercress cappuccino with sauteed blue shrimp
Clear watercress soup is popular in Chinese cooking, but here, Chef Eddy employs traditional French techniques to create a creamier version, with a distinctive, mildly sweet watercress flavor enhanced with fresh leaves. Finished off with seared blue shrimp, it’s an innovative take on an old favorite.

Paired with: Errazuriz Max Reserva Chardonnay 2013

Smoked pigeon breast, creamy leek stew, seared foie gras, red wine jus
Fall is game season, so Chef Eddy has selected the popular pigeon for his main course. Here, breast of pigeon has been smoked with cherry and apple wood, pan-fried and then slow-roasted for maximum flavor and succulence. Served with creamy leek stew, luxurious seared foie gras and red wine jus, it’s a perfectly hearty seasonal dish.

Paired with: Errazuriz Don Maximiano Founder’s Reserve 2010
“Impressive deep reddish-violet color. The nose reveals intense aromas of cherries, black currants and blueberries, and continues unfolding layer after layer of black pepper, truffle, chocolate, cedar and a light balsamic note. Excellent acidity creates a fresh, juicy palate that recalls the fruity aromas perceived on the nose, along with notes of cinnamon and cloves. Tremendous balance, elegance, and subtlety, with good structure, fine, firm tannins, delightful texture and a lingering finish.”

Caramelized pineapple with coconut ice cream
Inspired by his love of pina coladas, Chef Eddy gives this delicious journey a light yet exotic finish. Caramelized pineapple is enhanced with homemade coconut ice cream and a touch of cinnamon, creating an experience that is both pleasing and refreshing to the palate.

Paired with: Errazuriz Late Harvest Sauvignon Blanc 2012
“Golden-hued bright straw yellow in color. Aromas of citrus, candied apricots and quince intermingle with subtle notes of white flowers and nuts. The palate is smooth and unctuous, with enough acidity to impart freshness that runs through its persistent finish. This is an elegant, subtle wine.”

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