The New Trend of Wine Pairing: The Perfect Companion for Hong Kong-style Cha Chaan Teng Dishes
【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦
農曆新年派對必看！ 盆菜、燒味拼盤、蒸魚、冷肉起司拼盤等經典賀年菜式怎麼配酒？掌握Pinot Noir、Chablis、Bordeaux等5大餐酒搭配技巧，兼顧中西菜式，助您輕鬆選擇，升級新春盛宴。
新春必食賀年菜與餐酒搭配建議
農曆新年到會菜式兼具中西風格，搭配合適的葡萄酒能讓用餐體驗昇華。中式賀年菜一般可用中至厚身紅酒、帶礦物味的白酒及乾型氣酒來配搭；西式新春菜則更靈活，可按食材風味調整酒款。
1. 白切雞、貴妃雞 與 檸檬香草烤雞 - 家禽類
中式家禽菜式
白切雞以肉質細膩、油而不膩著稱，強調雞肉原味，清淡卻充滿層次。推薦選擇勃根地夏布利（Chablis）清爽白葡萄酒最為合適，略帶礦物質的口感能平衡雞肉的油脂，細膩地突顯雞肉甘甜鮮味。若客人偏好輕盈紅酒，可選黑皮諾（Pinot Noir），產地選法國勃根地或紐西蘭，能保持節日氣氛又不會太厚重。
西式烤雞菜式
檸檬香草烤雞搭配普羅旺斯粉紅酒（Provence Rosé）絕妙，或選Chardonnay、Vouvray白葡萄酒。帶有黑胡椒與香料的烤雞，則搭配義大利Barbera紅酒或輕盈Beaujolais紅酒，其高酸度能平衡肉類的厚重感。
2. 燒味拼盤（燒鵝、叉燒、乳豬）& Charcuterie 冷肉拼盤
經典燒味拼盤
燒味拼盤是新春必備，肉質鮮嫩的蜜汁叉燒、外酥內嫩的乳豬、油脂甘香的燒鵝，搭配黑皮諾（Pinot Noir）絕佳。黑皮諾的高酸度配搭燒味的鹹香與油脂，中等酒體和細膩層次能讓燒味醬汁更順滑，既不搶主菜風頭，又提供味蕾豐富對比。
歐式Charcuterie冷肉起司拼盤
若同時提供西式冷肉拼盤（生火腿Prosciutto、醃肉Capocollo搭配Brie起司），可選Sauvignon Blanc清爽白酒或Provence Rosé，酸度清新能中和起司的厚重感。硬起司如Cheddar或Gouda則搭配Medium Body紅酒或Dark Stout啤酒，讓口感層次更分明。
3. 富貴盆菜 & 海鮮盤菜
傳統盆菜
盆菜薈萃百菜百味，上層海鮮如鮑魚、花膠、海參；下層則吸收醬汁的蘿蔔、豬皮。建議選果香為主、酒體較輕盈的紅葡萄酒，或波爾多（Bordeaux）紅酒，酒的酸度和高單寧有助去肥膩感。
西式海鮮盤菜
若為焗龍蝦或煎鮭魚等西式海鮮菜式，選白勃根地Chardonnay或高酸度Chablis白酒，其礦物味與海鮮的鮮甜互相襯托。氣泡酒或香檳也能從迎賓喝到配海鮮，提升整體宴席檔次。
4. 清蒸海鮮（石斑魚、大蝦）
清蒸石斑魚肉質滑嫩，展現海鮮新鮮風味，寓意「年年有餘」。建議選清香優雅、帶礦物味的白葡萄酒如Chablis，或義大利Vermentino，其獨特柑橘香氣與淡淡鹹味非常適合亞洲海鮮。若想提升檔次，乾型氣泡酒或香檳非常適合。
5. 臘味煲仔飯、炸雞球 與 開胃吐司
中式臘味菜式
臘味煲仔飯油潤豐腴、鹹香四溢，適合搭配西班牙桃紅（Rosé）。對於油炸賀年食品如煎堆、油角、炸雞球等，麗絲玲（Riesling）或白蘇維濃等高酸度白葡萄酒可完美去除油膩感。
西式開胃菜
若提供煙三文魚吐司或蝦仁沙律等西式開胃菜，搭配Muscadet白酒或Prosecco氣泡酒最為清爽。高酸度白酒能突顯海鮮的鮮味，氣泡酒的細緻氣泡更能增添派對儀式感。
新春到會供應商推薦
Food Channels Catering：中西一應俱全的專家 (https://foodchannels-catering.com/)
Food Channels Catering提供ISO認證到會服務，除了傳統新春喜慶雙拼（原隻乳豬配貴妃雞$1,520）、富貴盆菜（4-6人$1,680起），更有西式新春套餐（4-6人$1,380起至40-50人$12,380）。供應期由1月26日至2月23日(年廿九,初一,二,三照常營業)，訂滿$3,000減$200，滿$4,000減$300，訂滿$2,800免地面交收運費。能因應公司年度團拜、家庭團年飯等不同場景，建議合適的菜式組合與份量，可預先規畫紅酒、白酒與氣酒比例，令新春派對從食物到酒水都更有層次感。
大快活：連鎖速食，穩陣可靠
作為老字號連鎖品牌，提供新春六人盆菜、新春十二人盆菜等多款套餐，包括燒味拼盤等港式經典。對於屋邨街坊聯歡、家庭團年飯等場合，優勢在於訂購流程標準化、時間有保障，特別適合人數較多的活動。
Kama Delivery：中西融合新春選擇
主打西式到會但兼具中式菜餚，新春期間推出海鮮盤菜、撈起、乳豬等限定賀年菜式。年三十至初三繼續營業，提供Happy Share（8-10人）、Let's Cheers（12-13人）等多款套餐，全港免運費，是中小企開年飯的高性價比之選。
新春到會訂購貼士
提前預訂，有助拿到早鳥優惠及保證熱門時段。 新春檔期一向好旺場，建議至少提前兩至三星期預訂，到會公司亦常推出早鳥優惠。
溝通菜式需求，兼顧中西配搭。 下單前記得確認人數、素食者／忌口人士，並按比例分配主食、冷盤、小食、甜品。若同時舉辦中西合併派對，可選擇同時提供中式盆菜與西式冷肉拼盤，讓賓客有更多選擇。
配合酒水規畫，提升整體體驗。 預留紅、白、氣酒的大致比例（建議中式菜配紅酒4:白酒3:氣酒3），方便賓客依菜式自行搭配。別忘記與到會公司確認送達時間、大廈上落貨安排，派對結束時收得乾淨整齊。
【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦
The Perfect Pairing of Hong Kong Street Food and Craft Beer: Discover New Food Trends
The street food culture in Hong Kong has a long history, from crispy egg waffles to spicy curry fish balls, each bite carries the unique memories and flavors of this city. In recent years, with the rise of craft beer culture, a new food trend is sweeping through Hong Kong—skillfully pairing traditional street food with craft beer, creating an astonishing taste experience. This is not just a feast for the taste buds but also a way of life that blends tradition with innovation, reflecting the diversity and vitality of Hong Kong's food culture.
The Rise of Craft Beer Culture in Hong Kong
Hong Kong's beer culture has undergone tremendous changes in recent years. According to data from the Hong Kong Wine & Spirits Industry Coalition, the craft beer market in Hong Kong saw a growth rate of 15% in 2022, far exceeding the growth rate of traditional mass beer brands. This wave of excitement is attributed to the rapid development of local craft beer brands like Young Master and Gweilo, as well as the influx of international brands.
Behind this trend is the consumers' pursuit of personalized and high-quality beverages. According to a report from market research firm Statista, the average beer consumption per person in Hong Kong is about 24 liters per year, with the share of craft beer rising from 5% in 2018 to 12% in 2023. The younger generation, in particular, is eager to explore new flavors, providing fertile ground for the pairing of street food and craft beer.
As the cornerstone of Hong Kong's food culture, street food similarly possesses remarkable vitality. According to statistics from the Hong Kong Tourism Board, more than 70% of tourists say that street food is an important way for them to experience local culture. Today, this tradition is being revitalized through its combination with craft beer.
Classic Pairings of Hong Kong Street Food and Craft Beer
The pairing of street food and craft beer is an art, requiring a balance of taste, flavor, and layers. Below are 10 craft beers available in supermarkets and convenience stores in Hong Kong (such as 7-11, Circle K, and ParknShop), along with their perfect combinations with street food, based on real brands and actual experiences:
Young Master Classic Pale Ale
Pairing: Curry Fish Balls
Reason: This pale ale brings citrus and floral notes that complement the spices of curry, creating a balance of freshness and heat.
Purchase Locations: ParknShop, 7-11
Gweilo Session IPA
Pairing: Egg Waffles
Reason: The light bitterness of the IPA balances the sweetness of the egg waffles, making the hot snack perfectly matched with the cold beer.
Purchase Locations: Circle K, Wellcome
Hoegaarden White
Pairing: Siu Mai
Reason: The soft taste of wheat beer complements the fresh aromas of siu mai, with flavors of clove and orange peel adding layers.
Purchase Locations: 7-11, ParknShop
BrewDog Punk IPA
Pairing: Pan-Fried Stuffed Tofu
Reason: The intense bitterness of the IPA contrasts with the oiliness of the pan-fried stuffed tofu, enhancing the overall flavor.
Purchase Locations: ParknShop, Taste
Asahi Super Dry
Pairing: Fish Ball Skewers
Reason: The refreshing taste pairs well with the freshness of fish balls, simple yet delicious.
Purchase Locations: 7-11, Circle K
Hitachino Nest White Ale
Pairing: Cheung Fun
Reason: The gentle fruitiness of Japanese white ale pairs beautifully with the smoothness of cheung fun, with the soy sauce's saltiness being easily highlighted.
Purchase Locations: ParknShop, Don Don Donki
Stone IPA
Pairing: Chicken Wings
Reason: The strong hop flavor contrasts with the greasiness of the chicken wings, providing a refreshing experience.
Purchase Locations: Taste, Wellcome
Guinness Stout
Pairing: Pig's Intestine Rolls
Reason: The caramel and coffee flavors of the stout complement the rich sauce of the pig's intestine rolls.
Purchase Locations: 7-11, ParknShop
Leffe Blonde
Pairing: Beef Offal
Reason: The sweet aroma of Belgian blonde ale enhances the rich broth of the beef offal, warm and satisfying.
Purchase Locations: Circle K, Taste
Brooklyn Lager
Pairing: Fried Sesame Balls
Reason: The crispness of lager contrasts interestingly with the sweet and crunchy sesame balls, perfect for a leisurely afternoon tea time.
Purchase Locations: Wellcome, ParknShop
Historically, Hong Kong's street food originated from the working class diet of the early 20th century, simple yet full of human warmth. The craft beer, on the other hand, has emerged as a 'new luxury' in the past decade. The combination of the two retains the down-to-earth characteristics of street food while incorporating the sophistication of high-end beer culture, serving as a model of cultural integration.
The Art and Science of Pairing Beer with Street Food
The success of beer pairing is not a random combination; it is built on a deep understanding of flavors. Here are a few core principles to consider when pairing:
Complementary Principle: Similar flavors can enhance each other. For example, the caramel notes of dark beer resonate with the rich sauce of curry fish balls.
Contrast Principle: Opposing tastes can create surprises, such as the bitterness of IPA contrasting with the sweetness of egg waffles.
Balance Principle: Avoid one element overpowering another, for instance, a light wheat beer will not overshadow the freshness of siu mai.
Historically, Hong Kong’s street food originated in the working-class diets of the early 20th century, simple yet filled with warmth. Meanwhile, craft beer has only emerged as a
【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦
Hong Kong-style afternoon tea, as a unique symbol of Hong Kong's culinary culture, has always been popular with locals and tourists alike. However, with the passage of time and the elevation of tastes, traditional Hong Kong afternoon tea is quietly undergoing a revolutionary change. Recently, a trend that blends innovative cocktails with classic Hong Kong dim sum has swept the city, injecting new vitality and charm into this century-old tradition.
This "Cocktail Afternoon Tea Revolution" is not simply about adding cocktails to the afternoon tea menu, but is a deep cultural fusion and innovative attempt. It reflects Hong Kong people's respect for tradition while also showcasing an open attitude towards new things. This innovation not only enriches the content of afternoon tea but also brings new development directions to the entire beverage culture.
In this new trend, bartenders are unleashing their creativity by cleverly incorporating traditional Chinese elements into Western cocktails, creating a series of innovative cocktails unique to Hong Kong. For example, the "Dried Tangerine Peel Martini" based on dried tangerine peel not only retains the classic flavor of the martini but also adds a hint of Eastern charm. Another example is the "Milk Tea Old Fashioned," which perfectly combines the rich aroma of Hong Kong-style milk tea with the smoothness of whiskey, becoming a new favorite among many young people.
At the same time, dim sum chefs are also rising to the occasion, launching innovative dim sum that perfectly pairs with cocktails. Traditional classic Hong Kong dim sum, such as shrimp dumplings and siu mai, while retaining the original taste, have been infused with elements that enhance the flavors of the cocktails. For example, adding a touch of juniper berries to the shrimp dumplings not only adds layers of flavor but also complements cocktails based on gin.
This innovation goes beyond enjoyment on the palate; it extends into the visual and experiential realms. Many high-end hotels and restaurants have begun to launch themed cocktail afternoon teas, transforming the traditional three-tiered stand into a miniature cocktail bar, with each tier showcasing different styles of cocktails paired with dim sum. This new presentation method brings an unprecedented visual impact and tasting experience to guests.
The "Cocktail and Dim Sum" Project
The Hong Kong Lan Kwai Fong dining landmark "Fang Fang" launched an innovative "Cocktail and Dim Sum" unlimited brunch project in 2018, reconstructing Cantonese tea-drinking aesthetics with a concept of fusion between East and West. The bar team is led by international competition champion bartender Gagan Gurung, whose special Bloody Mary incorporates Southeast Asian-style spicy sauce made with curry leaves and lemongrass, creating a flavor dialogue with innovative Hong Kong dishes like bamboo charcoal black truffle wild mushroom dumplings and black caviar siu mai.
This project emphasizes the concept of "Tea and Alcohol Coexistence," combining classic dim sum craftsmanship with molecular mixology techniques. For instance, the signature "Fang Fang Shrimp Dumplings" are filled with three fresh shrimps and paired with 11-fold handmade crystal skin; the black truffle wild mushroom dumplings are wrapped in bamboo charcoal powder skin filled with mixed mushrooms and cloud ear mushrooms, complemented by the unique Tieguanyin cold brew base in the cocktail, creating a layered experience of "rich tea essence colliding with spicy alcohol body."
Credit: Weekend Weekly
In this perfect encounter of cocktails and afternoon tea, we see a harmonious coexistence of tradition and innovation. The bartenders fully unleash their creativity, incorporating local specialty ingredients such as longan, lychee, and osmanthus into the cocktails, creating a series of cocktail masterpieces with Hong Kong characteristics. These cocktails not only complement the flavors of Hong Kong-style dim sum but also possess great visual appeal, becoming a hot topic on social media.
It is worth mentioning that this innovation is not limited to high-end restaurants and hotels; some local tea restaurants and street vendors have begun to try launching their own specialty cocktail afternoon tea sets. They bring this trendy phenomenon into the daily lives of ordinary citizens with more affordable prices and a more down-to-earth approach. For example, one tea restaurant has introduced a "Cocktail Milk Tea" series that cleverly combines traditional Hong Kong-style milk tea with various spirits, creating flavors that are both familiar and novel.
This innovation has not only enriched Hong Kong's food culture but also brought new opportunities to the local beverage industry. More and more local bartenders are beginning to explore how to incorporate Chinese elements into Western cocktails, and many bars are starting to collaborate with dim sum chefs to create dedicated afternoon tea cocktail menus. This cross-disciplinary collaboration not only stimulated creative collisions but also injected new vitality into Hong Kong's drinking culture.
Hong Kong-style Innovative Cocktails
Crafted with ingenuity, the "Milk Tea 9-Yeah" special cocktail reconstructs the genetic essence of Hong Kong tea drinks using unique methods. The product employs a three-step refining process: the first step uses handmade, freshly brewed secret tea soup as the base, combined with classic condensed milk to outline a creamy texture; then, it gathers traditional Eastern huadiao wine with Western Scotch single malt whiskey, complemented by the fruitiness of yellow plum brandy, calibrated repeatedly by professional bartenders to achieve a golden triangle balance system of tea aroma (42%), alcohol fragrance (33%), and creaminess (25%).
This 6.6% ABV low-alcohol specialty drink breaks the traditional boundaries of tea and alcohol, achieving molecular reconstruction of the drink body through cold brew integration technology. On entry, it exhibits a velvety smooth texture, with initial notes of bergamot and roasted tea aroma intertwining, the mid-palate releasing hints of whiskey oak barrel aging and the sweetness of huadiao, while the finish concludes with the fruit acidity of plum brandy, shaping the three layers of taste: "rich - fragrant - refreshing." The special low-sugar formula retains the signature creamy mouthfeel of Hong Kong-style milk tea but without the cloying burden of traditional milk cap drinks.
Credit: Si Fu Good Tea Tea Cocktail Series – Milk Tea
However, this innovation also faces some challenges. How to maintain the essence of tradition amidst innovation, and how to ensure that cocktails and dim sum pair in a complementary rather than overpowering manner are issues the industry needs to continually explore and improve. At the same time, ensuring that this new trend can develop sustainably, and is not just a passing fad, is also a long-term issue for the industry to contemplate.
Nevertheless, the innovative concept of "Cocktail Afternoon Tea" undoubtedly brings new possibilities to Hong Kong's culinary culture and beverage industry. It is not only an innovative extension of traditional afternoon tea culture but also a vivid manifestation of Hong Kong's continuous fusion of Eastern and Western cultures and its constant evolution.
Looking to the future, we can expect to see more surprising innovations. Perhaps one day, "Hong Kong-style Cocktail Afternoon Tea" will become a new calling card for Hong Kong to showcase its unique cultural charm to the world, alongside the Italian Aperitivo culture and Spanish Tapas culture as internationally renowned culinary cultures.
For the food and drink lovers in Hong Kong, this is undoubtedly an exciting era. Whether you are a loyal supporter of traditional afternoon tea or a passionate enthusiast of cocktails, this "Cocktail Afternoon Tea Revolution" offers you a brand-new perspective to rediscover and appreciate the food culture of this city. The next time you stroll through the streets of Hong Kong, why not step into a restaurant that offers innovative cocktail afternoon tea, personally experience this revolution of flavors, and feel the sparks created by the collision of tradition and innovation? You will surely find that in this ever-hustling city, even the most traditional afternoon tea can radiate new charm.
【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦【新春餐酒】盆菜、燒味、蒸魚、烤雞配酒秘訣！5大經典新春菜式 vs. 葡萄酒完美配搭及到會推薦
The Lunar New Year is one of the most significant traditional festivals in Asia and the Chinese world, as well as a precious moment for family and friends to gather and share delicious food. As the focal point of the annual reunion dinner, each meticulously prepared festive dish not only carries hopes for the new year but also profoundly reflects human warmth and cultural depth. If a well-chosen wine can accompany these traditional dishes at the banquet, it not only enhances the entire dining experience but also brings a refined and charming atmosphere to the guests.
Why Festive Dishes Need Wine Pairing
The pairing of wine with food has always been a science as well as an art. In the reunion dinner, where traditional dishes carry cultural significance and culinary essence, seemingly traditional flavors actually offer more possibilities for wine pairing. A successful pairing can be said to be a resonance between taste buds, a perfect embodiment of integrating global wine culture into Eastern dining traditions. In fact, this is not only a means of enhancing flavor but can also add taste and layers to the banquet. The aroma and flavor of a carefully selected wine can add depth to festive dishes, and the interaction between the wine and the dishes can highlight delicate and rich layers of flavor.
Classic Examples of Festive Dishes and Wine Pairing
During the Lunar New Year, the reunion dinner is the highlight of family gatherings, and each exquisite festive dish carries blessings and expectations. Pairing these delicacies with suitable wine can not only enhance the dining experience but also add an elegant atmosphere to the entire banquet. Here are some classic festive dishes and their best wine pairings, allowing you to enjoy a richer taste experience during the Spring Festival.
1. The Irreplaceable “White Cut Chicken”
Dish Flavor Characteristics: White cut chicken is renowned for its delicate meat that is oily yet not greasy, emphasizing the original flavor of the chicken with a light yet layered taste.
Best Wine Pairing: A refreshing white wine from Chablis is the most suitable choice. Its slightly mineral taste can balance the fat of the chicken and delicately highlight its sweet and fresh flavor. The fresh acidity of Chablis is like a clear spring, perfectly melting away the richness of the meat, making each bite refreshing.
2. Aromatic “Braised Lion’s Head”
Dish Flavor Characteristics: This famous Jiangsu and Zhejiang dish is known for its rich sauce and tender meat, offering a full and mouthwatering taste.
Best Wine Pairing: It is recommended to pair it with a soft-bodied Pinot Noir. Its medium body and delicate layers can make the rich sauce of the lion's head smoother, not overpowering the main dish while providing a rich contrast on the palate. In Hong Kong, many families choose this pairing to welcome the new year and enhance the festive atmosphere.
The benefits of pairing reunion dinner with wine lie in enhancing the dining experience and adding to the festive atmosphere. The right wine can balance the rich flavors of the traditional dishes, especially the greasy ones. Sparkling wine or rosé, with their refreshing taste, can effectively neutralize the oily sensation, making each bite more palatable. Additionally, the tannins in red wine can reduce the greasiness of meat and enhance the overall flavor, allowing everyone to enjoy the wonderful time of reunion more. Choosing the right wine not only adds color to the dining table but also promotes interaction and joy among family members.
3. The "Steamed Grouper" with Abundance Every Year
Dish Flavor Characteristics: Grouper has a tender texture, usually paired with light sauces to showcase the freshness of seafood.
Best Wine Pairing: Italian Vermentino white wine is an excellent choice. Its unique citrus aroma and subtle salinity complement Asian seafood dishes well, providing a naturally rewarding acidity that makes the entire dish more vibrant.
4. Satisfying "Claypot Rice with Preserved Meats"
Dish Flavor Characteristics: Claypot rice with preserved meats is rich and oily, with an abundance of savory flavors. It features both crisp and soft textures, making it one of Hong Kong's iconic cuisines.
Best Wine Pairing: Best paired with Spanish Rosé. The fresh fruitiness of Rosé wine perfectly balances the heaviness of the preserved meats, enhancing the dish's layers. Especially those with a hint of sweetness, the Rosé elevates the crispness of the rice, making it a favorite.
5. Perfectly Sweet "Freshly Ground Almond Tea"
Dish Flavor Characteristics: Almond tea is sweet without being cloying, with a rich almond aroma, and is a common dessert during the New Year period.
Best Wine Pairing: Moscato d’Asti is an excellent dessert companion. It carries notes of honey and almond, as if tailor-made for almond tea. The slight effervescence and low alcohol content make it refreshing and pleasant, without overshadowing the main course, enriching the overall dining experience.
Wine is not just a beverage; it is a lifestyle. With the rise of social media, people increasingly enjoy sharing their dining experiences. During reunion dinners, inviting friends and family for delicate tasting exchanges not only strengthens relationships but also allows everyone to enjoy food and wine in a relaxed and joyful atmosphere.
