Pairing red wine with non meat dishes feels like sacrilege, but @newubinseafood has pulled it off perfectly. Pairing this Brigaldara Valpolicella with Lup Cheong Egg Fuyong & Popiah Chai was an inspired decision. This light bodied red wine was an excellent palate cleanser with its notes of cherry, oak, and a bit of pepper, making it suited for sipping between bites of food.⠀
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First up was the ethereal egg fuyong, which was imbued with a stunning sapidity and a wondrous wok hei that few, if any, other egg fuyongs possess. The lup cheong’s salty smoky qualities further emphasised the unbelievable umami of this egg, and added an enjoyable chewy & meaty texture. Speaking of textures, the egg fuyong was more of a scramble than an omelette, and had a very interesting texture that was a cross between scrambled eggs & pork floss. Load this eggs-quisite fuyong into the lettuce leaves on the side for extra crunch & freshness, and you get an egg-ceptional lettuce wrap.⠀
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Thank you for hosting us, @newubinseafood!