A Seafood & Sake Pairing Extravaganza🦞🍶

#christmastrip #freehotelstay 海鮮與清酒的完美結合🦞🍶 A Michelin-starred establishment🌟, offers three signature seafood dishes expertly paired with premium sakes. - "Deep-fried Fish Skin with Spicy Salt" paired with Kokuryu Daiginjo: Crispy and savory fish skin perfectly paired with the mature fruity notes and refreshing taste of Kokuryu Daiginjo.🐠 - "Stir-fried Lobster & Boiled Egg with Crab Meat and Crab Roe" paired with Nishibori Arabashiri Daiginjo: Succulent crab meat and flavorsome lobster harmoniously paired with the richness of Nishibori Arabashiri Daiginjo sake.🦞🐣 - "Baked Hairy Crab Meat in Shell" paired with Kirinzan Daiginjo Shooting Star: Layers of flavors and textures in the baked hairy crab meat beautifully balanced by Kirinzan Daiginjo Shooting Star sake.🦀 We also tasted some signature dishes such as "Ah Yat Fried Rice,”🍚 a tantalizing combination of fresh shrimp, BBQ pork, conpoy, egg, and rice, finished with ham sauce and Chinese onion. It was my honour to meet Executive Chef Adam Wong👨🍳, a protégé of Master Yeung, brings his culinary expertise, and Chief Sommelier Jacky Luk🍷, with prestigious qualifications, passionately explores wine and spirits pairing. 📍Forum Restaurant - 255-257 Gloucester Rd, Causeway Bay #localguides #sake #報名酒店試睡員