Dish 6 – Fried king prawns.
Dish 7 – Roast Pork. Very crispy skin and everyone enjoyed it.
Dish 8 – Stir-fried mixed vegetables. Something healthy but nice.
Dish 9 – Stir-fried noodles – the long-life noodles which we have to serve each Chinese New Year, symbolic of long-life.
Dish 10 – My contribution to the meal – agar jelly with egg white, and small bowls of agar jelly with longan and lychee fruits. Pandan extract was added to it to enhance the flavours and the smell, and also imparted a green colour to the agar jelly.
The wine I chose to serve with the food was the Henschke Mount Edelstone 1998 Shiraz, which was one of the best wines I’ve ever tasted when I opened a bottle of this at least 7 to 8 years ago. This time around at 19 years of age, the wine had a strong scent of leather and blackcurrant, was smooth and had a long finish – very different from the last time I drank it. In fact, it reminded me of the 1998 Mouton Rothschild I had in 2010 to celebrate my 40th birthday, which is amazing considering it is a shiraz rather than a Premier-Cru Bordeaux-blend. But then the wine is made from grapes coming from ungrated vines over 80 years of age, which gives it the ability to age and improve over time like top wines can.
Suffice it to say that everyone had a great time sharing stories and laughter, and of course enjoying this fabulous meal, the top champagne and the lovely mature wine. Anyway, here is wishing my readers a Happy and Prosperous Chinese New Year – the year of the Rooster.
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