Master Pairings by Neil McGuigan and Chef Lai Tong Ping
Singapore, 26 February 2014 – Three-time International Best Winemaker of the Year at the International Wine & Spirit Competition (IWSC), Australian winery McGuigan Wines and award-winning restaurant Hai Tien Lo pair up to present a six-course tasting dinner on Friday, 21 March 2014, priced at $108 per adult.
Neil McGuigan, who was voted White Winemaker of the Year at IWSC will host the Master Pairings Dinner at Hai Tien Lo, together with Chef Lai Tong Ping.
Started in 1992, it took four years for McGuigan Wines to begin picking up awards. With a meteoric rise and near-charmed progression, McGuigan Wines stands out amidst steep global competition amidst winemakers, taking the wine world by storm with a staggering 39 medals taken for 39 wines entered in the IWSC 2013. The backbone of the McGuigan success, the multiple award-winning Bin 9000 Semillon 2012 will be tasted at the wine dinner at Hai Tien Lo, along with the highly-acclaimed Farms Shiraz 2009 from Barossa Valley.
“Working with these highly sought-after wines was a pleasure. To create the menu, we spent weeks tasting the wines and identifying the ingredients and cooking styles for pairings that brought out the best characteristics of the wine and food on the palate. For example, we created a dish of Sweet Corn, Scallops and Pine Mushrooms to accompany the 9000 Semillon 2013; the sweet notes of the corn and scallops resonate well with the light floral rose accent of the wine while the woodiness of the pine mushrooms echoed the citrus lime finish beautifully. The delicate quality of Cantonese cuisine and these New World Wines go very well together with good balance.” says Chef Lai Tong Ping.
The first 20 confirmed dinner guests will additionally enjoy an exclusive pre-prandial Vertical Tasting session with Neil McGuigan on Friday 21 March 2014 at 5:30pm.
Shortlist Chardonnay 2008, 2010 and 2012
Shortlist Shiraz￼ 2006, 2009 and 2012
Master Pairings Wine Dinner with Neil McGuigan and Chef Lai Tong Ping
Date: Friday 21 March 2014
Price: $108++ per adult
Venue: Hai Tien Lo (Level 3), 7 Raffles Boulevard, Singapore 039595
龙皇油醋沙律 | Lobster Salad with Chinese Vinegar Sauce
Sauvignon Blanc Bin 8000 2013
帶子松菇栗米羹 | Sweet Corn with Scallops & Pine Mushrooms in Thick Broth
Bin 9000 Semillon 2012
原粒鲍鱼扣豆腐 | Braised Whole Abalone with Bean Curd
Shortlist Chardonnay 2011
豆酥蒸鲈鱼佐蛋炒饭 | Steamed Fillet of Sea Perch with Crispy Fermented Bean Crumbs in Superior Soya Sauce served with Fried Rice
Bin 4000 Cabernet Sauvignon 2011
Shortlist Cabernet Sauvignon 2010
蜜椒酱香羊小排 | Grilled Rack of Lamb with Chef’s Signature Pepper Sauce
Farms Shiraz 2009
酪梨露椰子雪糕 | Chilled Cream of Avocado with Coconut Ice Cream
Shortlist Botrytis Semillon 2011
￼￼For dining reservations and enquiries, please call +65 6826 8240 or email firstname.lastname@example.org.
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DID: (65) 6826 8095