Alsace Wines meet Asian Food!

Alsace Meets Asia Culinary Challenge 2005


By Dr. Michael Lim The Travelling Gourmet who helps decide which cuisine will be the best with Alsace wines……



MARVELLOUS food & wines were on the menu at the Alsace Meets Asia Culinary Challenge 2005 in the Sheraton Towers on 26th October 2005. My friend, Thierry Fritsch of the Conseil Interprofessionnel des Vins d’Alsace started the competition with an amusingly brief speech. All the specially invited dinner guests were judges who had to select which of the 3 menus were the best match for the Alsace wines. In between savouring the food & wines, I filled in my Score Cards to give points for the 3 appetizers, 3 main courses and 3 desserts. The Chefs of Patara, Vansh and Li Bai each presented an appetizer, main course and dessert served to Thai, Indian and Chinese music. Between the Thai, Indian and Cantonese cuisines, Li Bai’s cheerful Chef Chung Yiu Ming won the Most Preferred Menu Award! Patara had won in 2004 but its menu this year was no match for Li Bai’s sublime Cantonese delights. Vansh also failed to win the palates of the judges over with its contemporary Indian cuisineTo take just one example, his appetizer of fragrant Long Jin Tea Smoked Duck with air flown Live Sea Whelk stewed for 5 hours was sooo good with the honeydew flavours and distinct petroleum aroma of the Leon Beyer Riesling Comtes d’Eguisheim 2000 wine. Seductively creamy Braised Hairy Crab Roe and Meat with silky Li Bai’s Home Made Beancurd as a main course melded smoothly with the Dopff & Irion Les Grand Crus Tokay Pinot Gris Grand Cru Vorbourg 2002 with its lemon peel and wild honey bouquet. An aphrodisiac dessert of Hasma Egg Tart, Glutinous Ball Filled with Mango, Red Bean Paste and Young Ginger Ice Cream married nicely with the Andre Ostertag Fronholz V.T. Gewuerztraminer 2003. A deliciously rich Gewuerztraminer made from the grapes of the extraordinarily hot summer of 2003, an explosion of perfumes & flavours of longans, faded rose petals, passion fruit plus liquid honeyed caramel made it a sublime delight to taste.

Bon appetit e a votre sante! J

Who will win in 2006? We shall see…………
















About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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