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Fine wines paired with Cantonese food
Piin is a wine restaurant founded by the owner of Chateau de Meursault and Chateau de Marsannay. The restaurant focuses on Burgundy Wines so you can expect over 2,000 fine wines on the list. At the wine bar, they had whisky and other spirits a well. As well as wines, they serve Cantonese food by Chef Ming who used to work at FLM according to their website so they did a fabulous pairing of Chinese food with these wines. I was super hungry after trying these wintermelon balls soaked in red wine which were refreshing and appetizing. We were in good hands that night with experienced sommelier Jason who paired the wines that went with the dishes. Started with the Cold Abalone In Smoke With Plum Sauce paired with Château de Meursault, Clos du Château 2014 I loved the way the abalone was thinly sliced drenched generously in tart plum sauce. Next was the Stir Fry Fish "Noodles" With Abalone Thins paired with Domaine Prieure Roch, 13 Roses 2013. Again, more delicious abalone tossed with springy fish noodles which tasted similar to dace mince. The Seasonal Double Boiled Soup with bamboo piths, whelks and mushrooms was really comforting and moreish. I loved the glass spoon and pot which made it memorable. Deboned Crispy Chicken paired with Château de Marsannay, Le Clos de Jeu 2017 This was the best Chinese style crispy chicken I have ever had. To be more exact it should be called deconstructed crispy chicken as the skin is fried separately which makes it evilicious like wafer thin crisps. Cigar Duck Roll paired with Cos d’Estournel 2006 There are lots of edible Cigar rolls these days and it was much better than the one I had at Super Giant Tapas a few years ago because the duck here wasn't gamey and the frying oil was fresh. At Piin, they have used fried kale to mimic the ashes whereas SG has used poppy seeds. Signature Black Garlic Fried Rice paired with E. Guigal, Brune et Blonde, Côte-Rôtie 2011 The fried rice had a lot of texture in it with chewy black garlic and raw garlic pieces. Overall, I found it quite bitter. Finished with the Whiskey Cheesecake which was creamy cheesecake topped with a layer of whisky jelly. It would be great if the Whiskey jelly was stronger. Chocolate: Inspired like the Chinese cocktail bun filled with custard coconut, the chocolate actually tasted like the chocolate BOUNTY bar. Overall, a fine place to dine with quality Chinese food and wines in the experienced hands of sommelier J who made the wine pairing experience a good one.
Be the first to Reply"Not bad at all..."
Tried out this place last weekend. I had the 8 course premium menu; my wife had the signature menu. Didn't choose the wine pairing as my wife and I don't drink. The food was delicious and beautifully presented. We loved every dishes and my favorite were the seasonal double boiled soup and the deboned crispy chicken. Service was good. Wonder dining experience!
Be the first to ReplyElegant wine restaurant
Came here in a group for an organized wine dinner and enjoyed it. Food is cantonese with a modern twist and was truly delicious. They introduces smoky dishes. On the wine menu you have the chance to order high end wines by the glass. Didn’t get to try this time, perhaps next time.
Be the first to ReplyDelicious food, sophisticated yet relaxed setting, and terrific wine
I've dined here twice in a larger group with 8 course menus plated individually. The food is Cantonese but with creative touches both in terms of flavor and presentation. (The chef worked at Fook Lam Moon restaurant before.) The double boiled soup is served individually in glass teapots and is excellent. The smoked pigeon is fragrant and tender. Garoupa fish was great as well. The owners are wine aficionados with Burgundy connections and therefore the wine list is a unique and quality offering and the stemware is top notch. They are happy to suggest wine pairings to complement the cuisine. BTW there is an outdoor terrace for those who want to enjoy some air or a smoke.
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