CH'NG Poh Tiong / 庄布忠

Chardonnay and a Ming emperor

[CH'NG Poh Tiong] While tasting some Margaret River Chardonnay, Poh Tiong thought about the Yongle Emperor in the Ming Dynasty.

A peach-coloured rosé named Garrus

[CH'NG Pot Tiong] Garrus smashes rosé records like some cars can reach 60 mph in 4.5 seconds. Until it arrived, no other rosé commanded anywhere near that price.

Celebrating the choices we have

[CH'NG Pot Tiong] Whether an airline or a wine producer (or wine region), a good reputation cannot be taken for granted.

Wine competitions remind me of poetry & calligraphy contests

[Ch'ng Poh Tiong] Wine competitions remind me of Chinese scholars getting together and pitting their skills at composing poetry and calligraphy against each other.

A bowl of 4,000 year-old noodle

[CH'NG Poh Tiong] A bowl of 4,000 year-old noodle from Lajia in Qinghai Province confirms that it was China who first introduced noodles to the world.

Pasta or noodle, which came first

[CH'NG Poh Tiong] Marco Polo as the source of pasta having been introduced into China is actually very tenuous.

The responsibility to be polite and courteous

[CH'NG Poh Tiong] Because of the relaxed frame of mind, we are able to taste every layer and every nuance of flavour in a wine.

No kid’s menu please

[Ch'ng Poh Tiong] It is the birth right of every Chinese child to enjoy, cherish and to celebrate our delicious culture.

Stop changing the names of places and history

[CH'NG Poh Tiong] CH'NG Poh Tiong introduces Fujian cuisine and wine matching.

Chaozhou—one of China’s most magnificent cuisines

[CH'NG Poh Tiong] There is a magnificent cuisine which does not qualify as one of China’s great cuisines, although it is acknowledged by connoisseurs as one of the greatest expressions of Chinese cooking.