John Salvi MW: Embark on a Wonderful Wine Tasting and Fine Dinning Journey in Hong Kong

Going to Hong Kong is exciting at any time and for any reason, and I was delighted to be invited by Nelson Siu to his annual Tasting Competition - Wine Luxe International Awards after a three-year break because of Covid.

I flew Air France, arrived at tea-time and was picked up by a highly efficient limousine service and taken straight to my hotel – The Dorsett.

I had planned to go out on the town but was too tired, so I ate in the hotel dining room and had my first Chinese meal.  It was good, but unexciting, and at a truly exorbitant price.  Nevertheless, it allowed me an early bed!

01

MAN HO

The next day, Monday September 4th, was free until dinner time and I had arranged to lunch with my very old friend, Wilson Kwok.  He picked me up in the hotel lobby, and with kind regard for my gammy leg, took me to a Dim Sum restaurant just 200 yards from the hotel.  Here we had a long, slow and delicious lunch catching up on 3 years of our histories and activities.  Wilson is famous for many things in Hong Kong, not the least being the Grand Conseil du Vin de Bordeaux and the Commanderie de Bordeaux in Hong Kong.  Sadly, my other friend, Lau Chi Sun, who owns the Wine Magazine “Wine Now” is today confined to a wheelchair and could not join us.  I then rested during the afternoon before meeting mine host, Nelson Siu, owner and manager of the competition, for dinner.

What a dinner!  It was at the restaurant MAN HO at the Marriott Hotel and consisted of 8 courses with 7 wines.  As it was the mushroom season we had Termite Mushrooms, Porcini, Chanterelle, Black Truffles and Bamboo Pith.  Sensational!!

MAN HO

02

Wine Luxe International Awards + TAO LI

The next day, Tuesday 5th, was the Tasting Competition.  Liam Steevenson, the other Master of Wine and Co-Judge, and I, had an excellent Dim Sum breakfast at the same place as yesterday’s lunch before being picked up and taken to the Hong Kong Convention and Exhibition Centre where we had a private and spacious room for our work.

Wine Luxe International Awards Aims to establish a new standard of Wine Rating for the Greater China Market.  The GOAL is to provide a standard of excellence to allow all Greater China Wine Consumers to taste/buy with confidence wines that have been judged by a panel of accredited international wine professionals including two Masters of Wine, Count John Umberto Salvi (me) and Liam Steevenson.

This tasting has a huge impact on the Asian market and is therefore very important.  Our room had good lighting, plenty of space, white tablecloths, mineral water, spittoons (I had my own) and a list of instructions.  I was table leader or Chair Head of my panel.  75-81.9 points were needed for a bronze medal, 82-89.9 for a silver and 90-96.9 for a gold.  Wine above 90 points are categorised as “best of best” and will be retasted to award the Trophies, “Wine Lovers Favourite”.

The following Wine Luxe International Award Trophies are awarded:  New World White Wine, Old World White Wine, New World Red Wine, Old World Red Wine, Rosé Wine, Champagne/Sparkling Wine, Sake, Whisky, Gin, Other Spirit.  From these Trophies you can see that a Spirits Competition took place at the same time as our Wine Competition but does not concern us here.

The First session of the Competition ran like silk, and I had an excellent panel of judges.  We lunched in the Convention centre and tasted until dinner time.  That evening Nelson took us to another superb dinner at TAO LI where we had 6 wines and 8 courses including lobster, crab, shrimp and wagyu beef.  Outstanding!

Nelson Siu

Liam Steevenson MW

International judges with the organizer (from left to right)：Liam Steevenson MW、Aileen Lee、John Salvi MW、Bernice Liu、Nelson Siu

03

Wine Luxe International Awards ＋Hong Kong Club + Five Samurai

On Wednesday 6th the tasting continued with Sessions 2 and 3 and ran as smoothly as yesterday.  However, before the tasting I had taken Aileen Lee, one of the international judges and my friend to the Hong Kong Club for breakfast, which is one of the last bastions of traditional “britishness” in Hong Kong.  On top form after porridge and bacon and eggs, we gave several gold medals and had excellent wines.  We lunched again in the Conference Centre with a fine view over the sea.

That evening Nelson offered us yet a third gastronomic banquet for the international judges and Aileen Lee, from China, joined us.  This was the “Wine Luxe X5 Samurai Top Ten Wine Pairing Menu”.  This time there were 9 courses and 7 wines paired with Razor Clams, Tilefish (Malacanthidae), Abalone, Giant Prawns and more Wagyu Beef all cooked on a Teppanyaki in front of us. Truly Exceptional!

Hong Kong Club

Five Samurai

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Wine Luxe International Awards ＋Table by Sandy Keung

On Thursday 7th we had the “Best of the Best” tasting, as explained above, and awarded the trophies.  After lunch in the Convention Centre, we went upstairs to the Main Stage for the “Competition Thank You Ceremony”.  Many important people were invited and there were numerous wines to taste.  Nelson and Liam gave speeches, and all the awards and trophies were announced.  This signalled the official end of the competition.

My good friend, Adriano De Wing, from the last time I was here and who is a professional critic for the Michelin Guide, took me out for a final dinner.  I invited Aileen and Liam just had time to eat most of the dinner before leaving for the airport.  A fourth exotic dinner in a row.  Lobster Bisque, Crab Rice, Korean Ribeye, Ginger Soufflé and divine Ginger Tea made especially for me.  A feast!  We drove back to the hotel through a diluvian storm.

First row (from left to right): Count John Salvi MW, Adriano De Wing; 

Second row (from left to right)：Liam Steevenson MW, Sandy Keung, Aileen Lee

05

Perfect Ending -

Lunch at MAN HO

My last day, Friday 8th, was a free day and I had arranged for the special “all you can eat” Dim Sum at the Man Ho where we had our first dinner.  I took Aileen as my guest, and we gorged ourselves on what is reputed to be the finest Dim Sum in Hong Kong.  The Head Sommelier here is Kelvin ZIEA and he is almost certainly the most knowledgeable sommelier in Hong Kong, and a man who both loves his job and is supremely good at it.  He made sure we chose all the right dishes, and our meal was perfection.  Imagine my amazement and delight when I called for the bill and Kelvin said, “your meal is on me Count Salvi”.  Could anything be a more wonderful end to a truly exceptional trip to Hong Kong.

That evening Aileen left back to China, but organised chicken soup for me in my room, and the next day I was spirited away to the airport by the same excellent limousine service as on arrival, and who organised a wheelchair to meet me on arrival at the airport.

From the point of view of the tasting it was a truly excellent event of which Nelson can be justly proud.  It will certainly have its impact on Greater China.  Thank you Nelson and please invite me again next year!