Suddenly, everybody in the Philippines is drinking wine. It seems like every person I know has a go-to wine supplier, a favorite wine bar, a wine importer friend, if that person is not already importing wines himself.
Being a warm water and hot chocolate drinker, I am always amused and confused when people start dropping names like Chateau Lafite, Lynch Bages, Le Montrachet, Chateau Margaux, Mouton-Rothschild, Romanée-Conti, Chateau d'Yquem… Chateau d’WHAT?!?!? After all, the only names that have been important to me are Chocopologie, Noka, Delafee, Richart, La Maison du Chocolat, Godiva, Pierre Marcolini, and okay, Baci and Ferrero Rocher, and the occasional Chocnut. Hehehe.
It was only when someone assured me that wines possess the same magical powers as desserts in creating the ultimate dining experience that I began to take a little sip here, a slightly bigger sip there, until I could actually finish a whole bottle by myself with dinner.
I still don’t know my wines. I just like the buzz. 
So when Willy invited me to join his group for a wine pairing dinner at Choi Garden, I was scared. I mean, these people are wine connoisseurs and I know nothing about the bloody drink except that it can be red or white. I just know how to eat.
Shameful, yes, but I have to admit, tonight I come because of the food.
And I arrive early because I am excited. But I guess Arnie and Edna are more excited because when I walk into the room, they’re already halfway through this bottle.
Forgive me if I choose not to comment on the wines. You must understand that if I do, my amateur and sophomoric notes will make this the very last time someone invites me to a wine event. And no, after tonight, I don’t want that.
Crispy Roast Pork, Roast Pork in Honey, Shredded Jelly Fish
Love the crispy pork and jelly fish. The chasiu is tasty but could be more tender.
Nelson says he intentionally requested for the leaner part tonight. I guess it’s
good to eat healthier sometimes.
Cava Gala De Vallformosa Gran Reserva 2006 from Arnie
and then take a sip of the sweet Le Mont, then your palate will be pleasantly greeted with
smooth, delicious, custardy smokiness
Domaine Huet Vouvray Le Mont Moelleux 2009 from Jayjay
Polonchay Tofu with Sea Cucumber
The tofu remains silky and jiggly under the golden fried layer, the sea cucumber is soft yet offers the faintest bite. But it’s really the sauce, that rich and thick beautiful liquid, that captures my heart. I put down my chopsticks, grab my spoon and drink the sauce like it’s the last bowl of soup on earth.
Rolly Gassmann Gewurztraminer from Willy
The saltwater clam is so fresh and sweet, its texture a balance of resilient chewiness and tenderness. The sweetness penetrates through the broth, making it not only
nutritious but also very delicious. This is how all Chinese soups ought to be.
Fried Pigeon
I let out a big sigh of relief when Nelson advises us to use our hands for this course. I cannot imagine any other way of enjoying this juicy little bird except by attacking it with my bare hands. I tear off each part hungrily, take my sweet time chewing on its tender, gamey meat, sucking hungrily on the bones, leaving not a morsel of meat, not a trace of skin.
With the pigeon we have 2 bottles of reds:
Domaine Alain Burguet Chambolle-Musigny Les Chardannes 2006, and…
By this course I am already a bit light headed I forget to take note of the name of the fish.
Some parts are perfectly cooked, some parts, however, are overcooked and rubbery.
The lobster is plump and succulent, and the fragrant coconut sauce with crisp taro strings do everything to sabotage my self-discipline. My stomach feels like it’s about to explode, but still I manage to eat a small second piece. Yes, it’s that good and I’m that greedy.
Georg Breuer Rheingau Riesling Auslese 2009 from Arnie
My favorite bottle of the night!
Nice and fluffy, could use a bit more shrimp paste, but that’s just me.
Oremus Tokaji Dry Furmint Mandolas 2007 from Willy
Super cute Salted Egg Pao and Malay Cake
Look at that liquid gold oozing out the bun. Rich and luscious with the perfect balance
of sweetness and saltiness. One of the best I’ve had in my life. Truly out of this world.
We also have from Bodjie a bottle of Vin Santo Fattoria Voltrona San Gimignano, which I am sure I took a photo of, but cannot seem to find anymore. Sorry!
Seated: Willy, Me, Bodjie, Jayjay
Special thanks to Nelson for organizing this dinner. Food is superb! Dining at Choi Garden will never be the same again.
And to Edna for bringing three bottles of vino.
And to Arnie for providing all sorts of entertainment – funny, sick, nasty and nastier! But I still love you for bringing my favorite bottle of the night.
And most especially to Willy for inviting me to dinner, taking care of my bottle, and for bringing me these 3 pretty glasses.
I wouldn’t have enjoyed as much my first wine pairing dinner drinking good wines from little Chinese teacups.
Choi Garden Seafood and Sharks Fin Restaurant: 12 Annapolis Street corner Purdue Street, Greenhills, San Juan, Metro Manila, Philippines. Tel: +632-727-6042, +632-727-7489
