Mixed Cold Dish Starter
The mixed cold dish starter was a light composition of tangy shredded kelp mixed with spice and vinegar dressing, drunken chicken - chicken soaked in Chinese wine with herbs and spices, and chopped pickled cucumber tossed with garlic. The matched wines begin with a Leo Burning Clare Valley Riesling 2011.
Mix Steamed Dumplings
The mixed steamed dumplings are bundles of joy. The New Shanghai xiao long bao is a tender parcel of soft pork and soup, the steamed crab meat and pork is topped with a savoury bit of bright orange fish roe and there's also a mixed vegetable stamed dumpling. These are paired with an Angel Cove Marlborough Sauvignon Blanc 2010.
Shepherd's Purse and Pork Wontons
The shepherd's purse and pork wontons were fantastic, tossed in a savoury nutty mix of sesame butter, red chilli oil and spices. Big fat bundles of filling wrapped in chewy skin and dressed with moreish sauce, yum. This is accompanied by a glass of Cape Schanck Mornington Penninsula Pinot Grigio 2010.
When I was little I hated going to Chinese restaurants with my parents because there were never any main dishes that I liked, so I'd always end up ordering dumplings. The pan-fried dumplings also has a star-shaped fried shallot pancake and a pork potsticker. The golden snacks are matched with a Fifth Leg Crisp Chardonnay 2010.
Shepherd's Purse, Pork and Tofu Soup
Just like my nai-nai used to make. Shepherd's purse, pork and tofu soup with little pieces of prawn, a refreshing broth on its own, but I like drizzling a little vinegar in it for added flavour. The paired wine is a Squealing Pig Otago Pinor Noir 2010.
Braised Pork Belly and Deep-fried Chicken
The braised pork belly was stunning. Both my parents agreed that it was the richest, most tender braised pork they've tasted. Slow-cooked in soy sauce overnight, the pieces of pork appear almost glazed in a dark coating of soy. The succulent, moist flesh is topped with a thick, soft layer of skin and goes smashingly well with the glass of Penfolds Koonunga Hills 76 Shiraz Cabernet (2010). Served with rich, is also the deep-fried chicken - crisp strips of meat and skin that disappear quickly.
Slow-cooked White Fungus with Papaya
My mother used to force-feed me white fungus because she believed that it would cure my asthma. Unfortunately, my asthma remained and instead I developed a deep hatred of the sickly sweet medicinal flavour of the stuff and its creepy slippery texture. The set dessert of the degustation is slow-cooked white fungus with papaya.
Strawberry Milk Pudding
Fortunately for me, there was an alternative. Strawberry milk pudding was a lovely sweet and creamy end to the meal.
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Figs & Brie dined as a guest of Wasamedia