Saturday 25th May – The China Club 13/F, Old Bank of China Building, Bank Street, Central, Hong Kong – 58th SPRING CHAPTER
PROGRAM:
7.00 P.M. Inductions + Reception
8.30 P.M. Dinner
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Reception
Alta Langa DOCG 2007 Metodo Classico Bera Valter
客家鹽水鴨 拼 潮汕滷水鴨
Marinated Salty Duck and Braised Duck with Soya Sauce
Collareto Chardonnay & Riesling Langhe Bianco DOC 2016 Oddero
北京片皮鴨
Roasted Peking Duck
酸梅子鴨
Braised Duck with Plum Sauce
Barbera d’Alba Superiore DOC 2012 Oddero
桃園三杯鴨
Braised Duck Nuggets Flavoured wtih Scallion, Shallot, Chili, Basil and Ginger
Barolo Marcenasco DOCG 2013 Renato Ratti
鮮百合西蘭花炒蜜糖豆
Sauteed Honey Beans with Broccoli and Lily Bulbs
Barolo Rocche DOCG 2007 Renato Ratti
羊肚菌露筍炒鴨胸肉
Sauteed Duck Breast with Asparagus and Morel Mushroom
葱蒜鮑魚粒鴨粒炒飯
Fried Rice with Dices of Abalone, Minced Duck, Spring Onion and Garlic
Barolo Brunate DOCG 2005 Magnum Oddero
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朱古力士多啤梨
Fresh Strawberries with Chocolate Dip
Cascina Fiori Moscato d’Asti DOCG 2016 Oddero
酥皮雞蛋撻
Egg Custard Tartlet
