If you’re looking for an elegant setting and a modern take on timeless Cantonese cuisine, Hong Kong’s PIIN Wine Restaurant has created two new lunch menus.
Perfectly suited for corporate entertaining, intimate catch-ups, and small events, PIIN Wine Restaurant is located at the H Code development in Central. The restaurant, which was recommended in this year’s Hong Kong & Macau Michelin Guide, continues to present culinary authenticity with its team’s imaginative take on timeless Cantonese cuisine and its inspiring wine pairings.
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Home to an all-native Hong Kong culinary team led by Head Chef Ming Wong, PIIN Wine Restaurant now adds two takes on the lunch set to its offering. The five-course tasting lunch menu, priced at HK$368 (US$47) per person, offers a sensational selection of ingredient-forward dishes that are usually only available at dinner. Available weekdays from 12 pm to 2:30 pm, the five-course tasting menu begins with cold South African abalone in smoke, with fermented plum, garlic, and white wine sauce, with the wine sourced from Château de Meursault, one of two Burgundy wineries owned by the restaurant’s founders. The South African abalone is steamed to a perfect texture and is served on dry ice, onto which rose tea is poured tableside, creating a unique visual and olfactory experience.
New Bento-styled lunch set
To follow, a seasonal double-boiled soup packed with the nutrients is served, followed by deboned crispy chicken, an elegant dish that consists of shredded slow-cooked chicken breast, seasoned with ginger and spring onion oil, and topped with crispy chicken skin. For the fourth course, guests can tuck into stir-fried Angus beef flat rice noodles; and end the meal with a sweet finish, with chilled fresh mango pearls with coconut cream.
For more time-poor diners, PIIN has also created new bento lunch sets. Starting from just HK$128 (US$16), the new lunch sets are designed to sate the appetites of those seeking a classic power lunch. Highlights of the express menu include signature stir-fried handmade fish “noodles” with prawns; braised whole abalone and fish maw with egg fried rice; deboned chicken with scallion sauce tossed in Inaniwa udon; and a vegetarian option of sweet and sour shiitake mushrooms, served with egg fried rice. All mains are served with appetisers and seasonal vegetables.
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The restaurant has also added delectable dishes to its dinner menu, which can best be enjoyed with the eight-course tasting menu. Priced at HK$900 (US$116) per person, new additions featured in the new menu include seared sea cucumber stuffed with Japanese soft tofu, cheese and fermented bean curd, which is perfectly paired with 1999 Domaine Ballot-Millot & Fils, Chassagne Montrachet Premier Cru Morgeot; winter melon, braised with morel mushrooms and bamboo fungus, paired with Louis Roederer Brut Premier champagne; and wok-fried Kumamoto Wagyu beef and crispy diced potatoes, is served with a special house-blend of honey and black pepper sauce, and paired with 2010 Rotem & Mounir Saouma, Chateauneuf-du-Pape Arioso.
Other delectable new dishes, which are also available on the a la carte menu, range from slow-braised pork belly in classic “Dong Po” style; and steamed flat-rice noodles with shredded chicken and a special sauce made with Hua Diao Chinese wine and slow-dripped chicken oil; to deep-fried Hokkaido scallops with lotus roots, in which the scallops are slow-cooked, then stuffed with minced fresh prawn and sliced lotus root before hitting the deep fryer. This dish is served with a special sauce of fermented bean curd and white wine.
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Finally, for a sweeter touch, Chef Ming serves silky cheesecake with whisky jelly; and crispy sesame and glutinous rice balls stuffed with egg custard.
For the ultimate dining experience, be sure to book ahead for PIIN Wine Restaurant’s elegant private dining room.
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