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Tin Lung Heen Presents the Timeless Charm of Château Palmer

May 7, 2016 Beverage No Comments Print Print Email Email

image004 (1)From now until July 31, Chef de Cuisine Paul Lau and Wine Sommelier Benson Yan of two-star Michelin Tin Lung Heen join hands to present an exquisite six-course dinner menu featuring the finest selection of wines from Château Palmer, one of the oldest wineries in Bordeaux, established in 1748. Wine produced in this 55-hectare vinery was classified as one of the 14 Troisièmes Crus (Third Growths) in the Bordeaux Wine Official Classification of 1855.

At Château Palmer, perfect aging is the key to making great wines. Wines are aged in oak barrels at a constant temperature of 13 degrees Celsius for at least 20 months before bottling, with much attention given to the specific needs of each vintage. Characterized by an elegance reminiscent of the fineness of silk, the warmth of velvet and the nobility of leather, Palmer wines reveal a bouquet of extraordinary complexity, with fruits, flowers and spices wrapped in a rich and generous structure. The subtle balance between aromatic richness and powerful tannins makes Palmer a wine of unparalleled charm.

For three months only, guests can savor a sensational menu paired with 1995 and 2011 Château Palmer, two remarkable vintages from the legendary winery, along with Sommelier Benson Yan’s selection of wines at Tin Lung Heen. A blend of 51% Merlot, 40% Cabernet Sauvignon and 9% Cabernet Franc, 1995 Château Palmer is distinguished by its ruby-red color with garnet-red highlights. This vintage’s incredible charm lies in its rich tannic structure and explosive notes of blackcurrants, blackberries, figs, prunes, gingerbread, sandalwood, mint, cedar, leather and truffle. 2011 Château Palmer has been the smallest yield since 1961 and remains the most precocious of the 2000s. Composed of 55% Merlot and 45% Cabernet Sauvignon, this fresh yet powerful vintage has an intense acidity and a good concentration of tight tannins, which guarantees a tremendous aging potential. The two wines are served with “Roasted Crispy French Duck with Honey and Vintage Tangerine Peel,” where guests can create their own pairings and compare these two exceptional vintages. The savory duck meat and preserved egg mellow down the tannins of these full-bodied wines, leaving a smooth and soft aftertaste that lingers on the palate.

Roasted crispy French duck with honey and vintage tangerine peel  (2)

At an additional HK$600, guests may elevate their experience with a glass of 2014 Château Palmer Blanc, a beautifully crafted white wine to go with the appetizer. With a limited production of up to 1,500 bottles per year, this best-kept secret is getting officially exported to Hong Kong for the very first time, and Chef Lau pairs it with “Chilled Crab Claw and Pumpkin Marinated with Jasmine” and “Pan-Fried Scallop with Salmon Roe”. Blending Muscadelle, Loset and Sauvignon Gris, this dry and medium-bodied white wine cuts through the pan-fried scallop, whereas the rich notes of minerals make the best companion for steamed crab claws.

The six-course wine-pairing dinner menu is available from now until July 31 at HK$2,888 per person. Guests may also opt for a five-course lunch menu priced at HK$1,888 per person. For full menus, please refer to the appendix.

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or email [email protected].

Date:      May 1 to July 31, 2016

Time:      Lunch           12:00nn to 2:30pm (Monday to Friday)

11:30am to 3pm (Saturday, Sunday and Public Holiday)

Dinner          6pm to 10:30pm

Price:      5-course lunch menu at HK$1,888 per person

6-course dinner menu at HK$2,888 per person

Venue:    Tin Lung Heen, Level 102

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