Event: Henry Wong Harborne Tasting Evening

I was lucky enough to be invited to Henry Wong Harborne to try out the tasting menu as well as the extensive Laurent Perrier Champagne selection.

Ahmed Ahmed from Dine Birmingham

As you can imagine, I'm not too sure which I was most excited about...

Henry Wong Harborne is a Cantonese restaurant that has rcently passed the 25 year milestone. Serving up a la carte delicacies, it is one of Birmingham's best known and much loved restaurants.

After a Champagne cocktail reception, we moved into the main dining area for an intimate meal in the company of bloggers, a representative from Laurent Perrier to guide us on our Champagne journey, the lovely girls from Rewired and the owners of Henry Wong.

To say that we were treated well would be an understatement; we were positively spoilt! The evening was leisurely, relaxed and thoroughly enjoyable as we made our way through countless courses, dishes and bottles of Champagne, all expertly paired with our meals. It took nearly six hours to make our way through the special menu and there were so many dishes that I had to look at the menu to remind me of this Cantonese voyage.

On the evening we sampled:

Reception

Laurent-Perrier NV Brut French 75 Cocktail with gin and lemon juice
Laurent-Perrier NV Brut with brandy, star anise and brown sugar  

Small Starters

Laurent-Perrier Ultra Brut with:

Steam Scallop with Spicy Soy Sauce, Ginger & Spring Onion
Mixed Vegetable Tempura
Vegetarian Crispy Won Ton
Butterfly King Prawn with Wasabi Sauce Dip
Soft Shell Crab with Chilli & Garlic

Soft Shell Crab

Steamed Scallops

Palate Cleanser

Laurent-Perrier Ultra Brut with Elderflower and Pear sorbet

Pear Sorbet

Starter

Laurent-Perrier Rosé with Aromatic Duck with pancakes 

Main

Laurent-Perrier Rosé with:

Honey Pepper Chicken
Sweet & Sour Sea Bass
Char Siu Cantonese Roast Pork
Stir Fried Wild Mushroom with Bamboo Fungi
Rack of lamb finished with a lightly stir fried seasoning of herbs
Singapore Noodles
Shanghai Fried Rice with Pak Choy & Mushrooms

Mixed Vegetables

Seabass and Honey Pepper Chicken

Dessert

Laurent-Perrier Demi Sec with Mango & Lychee Fritters served with a scoop of Vanilla ice cream

Mango Dessert

From reading this, I'm hoping you'll get an idea of the sheer variety of dishes we were able to try. My absolute favourite dish on the menu was the Honey Pepper Chicken, whilst the Steamed Scallop was full of flavour. The dessert was absoutely heavenly, and so often we skip this when eating at a Cantonese. However, I would definitely recommend trying this out if you can as it was a sweet delight. The Champagne was definitely bubbly and the Rose was infinitely drinkable, whilst I think the Ultra Brut was a firm hit with the guests.

I took a few photos on my phone which I've posted above, apologies for the quality!

Charlotte from Lil Miss Chickas

I had such a fabulous and memorable evening, a big thank you to Sam and the team as well as Henry Wong Harborne for intiving me; I'll definitely be back!