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the World Of Hospitality
The Royal China Group
Head Sommelier at Royal China
Club Shares Wine Pairing
Tips for Chinese Food
London Wine Week will be taking place from 23-29
May 2016 and will encompass a week-long celebration
of the Capital’s thriving wine scene. To celebrate the
occasion, Head Sommelier of Royal China Club, Peter
Chan, has lent his expertise to recommend how best to
complement the rich oriental flavours of a traditional
Chinese dish at Royal China.
Wine pairings take into consideration the sugar, acid,
alcohol and tannins of the wine to evaluate how they
can be accentuated or minimized when paired with
certain types of food. However, with Dim Sum and
Sweet & Sour Chicken to contend with, Chinese
cuisine is arguably one of the most difficult foods to
wine pair with. Fortunately, Royal China Club’s Head
Sommelier, Peter Chan, has shared his wine pairing
tips below.
Dish: Peking Duck - £45
Pair with: Hamilton Russell Pinot Noir
Dish: Buddha Jump over the Wall (slow cooked soup
with mixed wind-dried seafood & smoked ham) - £34
Pair with: A dry sherry
Dish: Pan-fried King Scallop with Foie Gras - £22.80
Pair with: Red Wine Southern Right Pinotage
Dish: Steamed Fresh Spider Crab (seasonal price)
Pair with: St Clair Sauvignon Reserve
Website: www.rcguk.co.uk
The Royal China Group consists of six of London’s
most authentic and prestigious Chinese restaurants,
including the luxurious and critically-acclaimed Royal
China Club. Based in prime areas of London, the
restaurants are centrally located on Baker Street, as
well as in Bayswater, Fulham, Harrow-on-the-Hill and
Canary Wharf.
The Royal China restaurants offer traditional Hong
Kong Chinese dishes, while the Royal China Club
provides and exclusive experience combining
European ingredients within the authentic
Chinese cuisine.