Champagne Gosset Conrad Centennial Hotel Singapore Pairing Dinner With Xiao Long Bao
The Rosette Media Team had a lovely Champagne Gosset pairing dinner with renowned Master Chef Ku Keong of award winning Golden Peony restaurant in Conrad Centennial Singapore recently. Chef Ku curated a unique dining experience with unique variations of Xiao Long Bao (soup dumpling).
Conrad Hotel Director of F&B Simon Brelsford kicks off the wonderful dinner with a short and concise speech, introducing the cellar master of Gosset, Odilon de Varine. The house of Gosset is arguably one of the oldest Champagne Houses in Champagne, founded in 1584. Our good friends at Straits Wine Singapore holds the exclusive import and distributorship rights to Gosset.
The first appetizer was a New Bedford Scallop paired with the Gosset Grande Blanc de Blanc NV. The straight 100% Chardonnay cleanses the palatte and pairs really well with the scallops.
The next dish served was a Bird’s Nest Chicken and Crab Roe, paired with the same Blanc de Blanc NV.
Foie Gras London Duck paired with the Grande Rose Brut NV was up next. The Foie Gras explodes in the mouth upon the first bite and oozes with creamy juiciness that is neutralized by the Rose champagne. The London Duck, with its intense marbling and natural fats, has a very crispy and succulent skin.
We were served the 3 Head Abalone with Truffle and Iberico Pork Dumpling next, paired no less with the Brut Excellence NV. A brilliantly well executed dish which we could not fault.
The highlight of the evening. A Sea Perch cooked to perfection paired with the Grand Millisime 2006, which was an excellent vintage in the Champagne region. We were told to squeeze the test tube which contains Chef Ku’s special concoction sauce.
The last dish of the evening – Chilli Crab with La Mian in an intoxicating chilli crab sauce. The sauce was very well balanced and was not too sweet, sour or spicy. Kudos to Chef Ku for his brilliant execution of this dish.