Perfect for corporate entertaining, Ah Yung Kitchen at Hong Kong’s Nina Hotel Causeway Bay has collaborated with Martell cognac on a unique Chinese culinary and wine experience.

Led by chef Lam Wai Leung, the culinary team has carefully prepared five signature dishes that are paired with three famous Martell cognacs, including Martell Cordon Bleu, Martell Noblige, and Martell XO. This collaboration creates a feast for the taste buds, where guests can savour the harmonious blend of flavours and aromas. From now to March 31, guests who order the designated dishes can also enjoy a glass of cognac at a special price.

Led by Ah Yung, the legendary abalone expert and multi Michelin-starred restaurateur, Ah Yung Kitchen at Nina Causeway Bay exhibits decades of dedication towards exquisite ingredients selection, nurturance and quality assurance, manifesting the authentic essence of Cantonese delicacies in a modern and elegantly designed gourmet restaurant.

The five signature dishes include Ah Yung’s Big Four: Braised Dried Fish Maw in Brown Sauce, Braised Sea Cucumber with Stuffed Shrimp Paste in Sichuan Sauce, Braised Superior Shark’s Fin in Brown Sauce and Braised Humphead Grouper with Garlic. The popular Ah Yung’s Big Four showcases the extraordinary skills of the talented culinary team. It includes braised Yoshihama dried abalone, fish maw, sea cucumber and goose web, creating a rich and flavourful experience that pairs well with any of the cognacs.

Food pairing combinations include tender braised fish maw matched with Martell XO, which carries notes of dried fruits, beeswax and Russian leather, a marriage that’s sure to captivate the taste buds of food enthusiasts, while the exquisite braised sea cucumber in Sichuan sauce, filled with shrimp paste with water chestnut, mushroom, and pork, offers an insightful pairing with Martell Cordon Bleu, which has a well-rounded mellowness with floral and spice aromas.

The braised Humphead grouper with garlic perfectly complements the delicate flavours of Martell Noblige, which carries abundant fruit notes of pear and prune, exotic hints of vanilla pod and caramelised grape, and a distinctive woody character with notes of myrrh, cedar and fine-grained oak.

Ah Yung Kitchen, B1/F, Nina Hotel Causeway Bay, 18 King’s Road, Hong Kong; +852 35532633; Opening hours: Daily 11:30am – 2:30pm, 5:30pm – 10:30pm

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