CH'NG Poh Tiong's column: Zuo Wang
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.