CH'NG Poh Tiong's column: Zuo Wang
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.
Wines to drink with ‘Salivating Chicken’
[CH'NG Poh Tiong] There is a saying ‘We are what we eat’. By that it is suggested that if we consume healthy food, our bodies will be strong.