If you’re hankering for gourmet Cantonese cuisine and some decent vino pairings, Central’s PIIN Wine Restaurant has launched new lunch menus.
Located at the H Code development in Central, PIIN Wine Restaurant, which was recommended in this year’s Hong Kong & Macau Michelin Guide, takes timeless Cantonese cuisine to new heights thanks to the talents of chef Ming Wong. However, you no longer have to wait until the sun sets to enjoy modern Chinese dishes and innovative wine pairings, thanks to the restaurant’s two new lunch menus.
For gents with time to spare, the new ingredient-forward five-course lunch tasting menu (HK$368) is available weekdays from 12 noon until 2.30 pm and begins with cold South African abalone in smoke with a sauce made from house-fermented plum, garlic and white wine from one of the restaurant’s own Burgundy wineries. Served on dry ice, this is a dish that’s as eye-catching as it is delicious.
A seasonal double-boiled soup packed with nutrients is followed by deboned crispy chicken, an elegant dish that consists of shredded slow-cooked chicken breast, seasoned with ginger and spring onion oil, and topped with crispy chicken skin; and stir-fried Angus beef flat rice noodles. Finish off with chilled fresh mango pearls with coconut cream.
If you’re looking for a culinary quickie, the new bento express lunch set starts from HK$128, with highlights including signature stir-fried handmade fish “noodles” with prawns; braised whole abalone and fish maw with egg fried rice; deboned chicken with scallion sauce tossed in Inaniwa udon; and a vegetarian option of sweet and sour shiitake mushrooms, served with egg fried rice. All mains are served with appetisers and seasonal vegetables.
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