Oenophiles have a reason to look forward to the end of the current dining restrictions with the return of one of Soho’s leading wine-forward restaurants, PIIN.
Located at the H Code development in Central, award-winning, Michelin recommended PIIN Wine Restaurant enters an exciting new chapter by presenting its team’s imaginative take on contemporary Chinese cuisine and its inspiring wine pairings.
The coveted wine-focused dining destination will showcase the brand new culinary experience, curated by the new chef de cuisine Chef Jimmy Wong, a Hong Kong-native, who taps into his extensive experience in an innovative delicate blend of contemporary French technique and intelligent Chinese flair.
Wong will lean on his extensive experience at the likes of Felix and Arbour in Hong Kong and Grain Store in London to deliver signature dishes that pay homage to his roots while employing sophisticated techniques that elevate Chinese cuisine to new heights – think Conpoy Tomato, Hokkaido scallop marinated with zesty finger lime and caviar; XO Langoustine, a contemporary take on the popular hawker dish of oatmeal butter prawns that is served with an XO sauce and langoustine stock emulsion; and Soy Mikantai, made with sustainable sea bream that’s been fed mandarin oranges.
PIIN Wine Restaurant features more than 1,000 uniquely selected wines that express the team’s passion for Burgundy as well as wine regions across the globe. PIIN’s master wine list is intended to make Burgundy wines approachable to all, with options across a price array in addition to rare vintages and older large-format bottles, many of which are available by the glass and in wine flights. If you’re keen to learn more about the wines of the Burgandy region, look out for regular masterclasses throughout the year.
For those doing Dry January, the restaurant also offers an insightful non-alcoholic pairing with all dishes, and if you can’t wait for restrictions to be lifted. PIIN offers a nine-course deluxe lunch tasting menu as well as a three-course lunch menu for the time-starved.
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