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Wine Pairing Dinner
2019-07-16 1126 views
Located at the latest lifestyle complex H Code, PIIN is a new and late-night wine restaurant where features a spacious yet private, modern and elegant interior. A highlight goes to their bar displaying a large selection of whiskeys and fine wines.Our dinner menu was a PIIN’s signature combining playful Chinese dishes with a list of wine. To start, we had a restaurant’s signature cold abalone served with plum sauce. It was served upon a bed of dried ice to manipulate a smoky effect, while the aba
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Located at the latest lifestyle complex H Code, PIIN is a new and late-night wine restaurant where features a spacious yet private, modern and elegant interior. A highlight goes to their bar displaying a large selection of whiskeys and fine wines.
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 Our dinner menu was a PIIN’s signature combining playful Chinese dishes with a list of wine. To start, we had a restaurant’s signature cold abalone served with plum sauce. It was served upon a bed of dried ice to manipulate a smoky effect, while the abalone is tender and I loved the sweet homemade plum sauce.
冰鎮鮑魚配酸梅汁（管鮑之交）
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冰鎮鮑魚配酸梅汁（管鮑之交）
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Château de Meursault, Clos du Château 2014
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 Next, we had a really well-seasoned stir-fried fish noodle with sliced abalone.
鮑魚絲炒魚麵（鮑子知我）
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Domaine Prieure Roch, 13 Roses 2013
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 The double-boiled soup is served adorably in a teapot, cooked with healthy Chinese ingredients such as conch and Chinese mushroom; the clear broth is intensively flavoured, sweet and well balanced.
是日燉湯 （珠盤玉落）（竹笙、響螺、舞茸菇）
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是日燉湯 （珠盤玉落）（竹笙、響螺、舞茸菇）
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 My favourite goes to the crispy chicken that is deboned and served with a few pieces of fried fish skin. The meat is super juicy and tender, the chicken skin is so crispy. This is highly recommended.
炸子雞（雛鷹展翅）
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Château de Marsannay, Le Clos de Jeu 2017
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 Last but not least, we had the signature cigar duck roll. It was made with fine pastry and packed with shredded braised duck meat, dipped with roasted kale to imitate the part of a real cigar. The dipping hoisin sauce comes along, however, is a tad too sweet for me.
雪茄鴨 （草長鶯飛）
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Cos d’Estournel 2006
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 Finally, we rounded up with a wok-fried black garlic fried rice as well as a homemade chocolate dessert filled with coconut flakes filling, inspired by Hong Kong people’s favourite cocktail buns (雞尾包)!
黑蒜炒飯（調墨弄筆）
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E. Guigal, Brune et Blonde, Côte-Rôtie 2011
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雞尾包朱古力 (椰子餡)
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2019-06-20
    Dining Method
    Dine In
    Dining Offer
    Tasting Event
    Recommended Dishes
    冰鎮鮑魚配酸梅汁（管鮑之交）
    冰鎮鮑魚配酸梅汁（管鮑之交）
    Château de Meursault, Clos du Château 2014
    鮑魚絲炒魚麵（鮑子知我）
    Domaine Prieure Roch, 13 Roses 2013
    是日燉湯 （珠盤玉落）（竹笙、響螺、舞茸菇）
    是日燉湯 （珠盤玉落）（竹笙、響螺、舞茸菇）
    炸子雞（雛鷹展翅）
    Château de Marsannay, Le Clos de Jeu 2017
    雪茄鴨 （草長鶯飛）
    Cos d’Estournel 2006
    黑蒜炒飯（調墨弄筆）
    E. Guigal, Brune et Blonde, Côte-Rôtie 2011
    雞尾包朱古力 (椰子餡)