Global Wine & Spirits Awards
Asian Food Pairing
Celebrate the versatility of wine and beverages in Asia’s vibrant culinary landscape
Special awards that recognize adaptability to Asian cuisines. Judges meticulously tasted wines, spirits, and beer samples alongside the dish to determine the best pairing. Gold, Silver, and Bronze accolades are also presented based on the quality of the match with the food.
Suckling Pig
乳豬
The dish is prized for its tender meat and crispy, golden skin. It’s often roasted and served whole. The preparation usually involves slow-roasting the pig over an open flame or in an oven to achieve a delicate balance of crisp exterior and juicy interior.
Sautéed Scallop with Prawns
翡翠帶子蝦
A dish that delights all the senses, beginning with its visually striking color palette of emerald green vegetables, pristine white scallops, and pink-orange shrimp. This vibrant presentation is matched by a compelling textural contrast, featuring the soft tenderness of scallops, the springy bite of shrimp, and the crisp freshness of the vegetables. To complete the experience, the dish boasts a light and delicate flavor profile that thoughtfully highlights the natural sweetness of the seafood, seasoned simply with salt, pepper, and occasionally a hint of oyster sauce to enhance without overpowering.
Crispy Stuffed Crab Claw
百花釀蟹鉗
A crispy, golden breadcrumb exterior with a bouncy, succulent shrimp mousse interior, wrapped around a meaty crab claw. The name “百花” (Hundred Flowers) refers to the pink, springy shrimp mousse.
Braised Abalone
蠔皇鮑魚
Braised Abalone in Oyster Sauce with Vegetables and Mushroom. This is a premium, celebratory Cantonese delicacy known for its luxurious ingredients and deep, complex flavors. The dish features abalone braised until tender in a rich, glossy, and intensely savory “superior oyster sauce” gravy. The “蠔皇” (Oyster Supreme) sauce is richer, thicker, and more complex than regular oyster sauce, creating a glossy glaze that coats the abalone.
Jellyfish and Marinated Trotters
海蜇煄蹄
This is a classic, elegant Cold Appetizer from Cantonese cuisine, highly prized for its refreshing flavor and contrasting textures. Jellyfish (海蜇) provides a crispy, crunchy, and springy texture. It is typically purchased pre-salted and dried, then rehydrated and rinsed before use. Marinated Pig’s Trotters (or boneless pork knuckle 镇蹄) are not stewed, but boiled and then chilled. This cooking technique results in a firm, gelatinous, and remarkably bouncy textured skin and meat, without being greasy.
Salt-Baked Chicken
鹽焗雞
It’s a traditional cooking method where a whole chicken is encased in a crust of heated salt and slowly baked. The salt crust acts as an excellent heat conductor, cooking the chicken evenly and locking in all its natural juices and aroma. The meat is intensely savory and fragrant with a distinct, subtle saltiness that penetrates the meat. The primary flavor comes from a special ingredient – Salt Baked Chicken Powder, which is a blend of salt and various spices, most notably sand ginger powder, giving it a unique, earthy aroma.meat.
Hong Kong Parkview
The ideal destination for families and art lovers alike, Hong Kong Parkview provides its guests with a unique art-inspired living environment with 223 luxurious serviced apartments whilst offering unsurpassed private club access including dining, sports and recreational facilities, with a wide range of classes for adults and kids.
Asian Food Pairing Partner
Hong Kong Parkview
Dining at Hong Kong Parkview
Begin the culinary journey with Ming Yuen’s traditional Cantonese cuisine, crafted for authentic flavors. Enjoy all-day dining at Teahouse with breakfast, lunch, and dinner options to delight every palate. Savor the artistry of Teppanyaki and Tempura, prepared with fresh ingredients before your eyes. Beef lovers will relish George’s Sukiyaki, Yakiniku, and aged beef for a rich dining experience. Exclusive to members and guests, Hong Kong Parkview’s restaurants offer an elegant atmosphere, exceptional service, and expertly curated wines and spirits to elevate every meal.
