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
Palate Cleanser
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
Laurent-Perrier Ultra Brut with Elderflower and 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
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
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!
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!
No comments:
Post a Comment