Master Pairings by Neil McGuigan and Chef Lai Tong Ping

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.

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

Time: 7:00pm

Price: $108++ per adult

Venue: Hai Tien Lo (Level 3), 7 Raffles Boulevard, Singapore 039595

Menu:

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

Avatar photo


Deputy Editor

Gary is one of those proverbial jack of all trades… you know the rest. When not writing about lifestyle and culture, he dabbles in photography, graphic design, plays four instruments and is a professional wearer of bowties. His greatest weakness: spending more money on clothes than he probably should. Find him across the social world as @grimlay