Award-winning Chinese restaurant Golden Leaf presents their an exquisite degustation dinner in partnership with Bouchard Père & Fils, one of Burgundy's oldest wine-merchant houses. Golden Leaf’s executive chef Tony Wan Chung-Yiu crafted two dinner menus (eight courses with three wines for $1,480 and; a premium menu with five wines for $2,500 per person) that showcase Cantonese ingredients and dishes that pair perfectly well with Bouchard Père & Fils wines.
Taste elegant vintages in Burgundy wine glasses specially crafted for the restaurant. Standout pairings include floral deluxe barbecued meat platter with suckling pig, barbecued pork glazed with honey, roasted crispy duck with plum sauce, and jellyfish tossed with spring onion and sesame oil (let the restaurant know if you are a pescatarian so they can adjust the meat with seafood or vegetarian dishes) paired with Chardonnay from Mâconnais, 2019 Pouilly Fuissé; baked sea whelk stuffed with diced seafood and chicken paired (can be changed to crab for non-meat eaters) with the rich and buttery 2018 Chardonnay from Meursault (1er Cru); and wok-fried wagyu beef with crispy spinach in truffle paste paired with 2017 Gevrey Chambertin.
