A lawyer by training, CH’NG Poh Tiong also holds a postgraduate Certificate with Distinction in Chinese Art from the School of Oriental & African Studies, University of London. He is an Honorary Ambassador of TEFAF – The European Fine Art Fair – Maastricht. Ch’ng works principally as a wine journalist and is publisher of The Wine Review, since 1991, the oldest wine publication in Southeast Asia, Hong Kong and China. In 2000, he also published, as an annual, the world’s first Chinese Bordeaux Guide. A columnist for the United Kingdom’s Decanter magazine, Ch’ng is also Regional Chair, Middle East, Far East & Asia, Decanter World Wine Awards. He also writes a weekly blog in Sina.com, perhaps China’s biggest internet portals; a bi-monthly column for TARGET, one of China’s widest circulation luxury magazines; and, a fortnightly column in decanterchina.com. Ch’ng Poh Tiong is also author of the bi-lingual Chinese/English book 108 GreatChinese Dishes Paired and ebook at www.108chinesepairings.com. He is wine consultant to Singapore’s FairPrice and Finest supermarkets and one of three wine consultants to Hainan Airline. Ch’ng is also founder of www.vinovideos.com, the world’s first bilingual Chinese/English wine video website. His paternal ancestry is from Hui’an, Fujian Province, and on his maternal side, Shunde, Guangdong Province.
[CH'NG Poh Tiong] In today’s 21st century world, one of the most obvious things that is fast becoming extinct is people’s undivided attention.
[CH'NG Poh Tiong] A Chinese banquet is a dramatic panorama of dishes filling a table to its very edge. Sometimes, it looks more like a chaotic battlefield than a culinary paradise.
[CH'NG Poh Tiong] Pairing wine with food may not be an exact science but it is also ridiculous to say "Anything Goes" when it comes to marrying food with wine.
[CH'NG Poh Tiong] Anhui Cuisine is one of the eight great cuisines of China. The heavy reliance on soya sauce which means Hui Cuisine can be quite salty and rather full-bodied. In fact, I have never tasted anything saltier than Anhui food...
[CH'NG Poh Tiong] Just because pairing wine with food is not an exact science does not mean we can pair any wine with anything.
[CH'NG Poh Tiong] Just as it has the quality of lifting foods and our appetite, we should also be aware that vinegar will compromise, even completely neutralise, a wine.
[CH'NG Poh Tiong] Pairing five vintages of Yquem with Chinese dishes was a way for the great wine to pay homage to a magnificent civilization and culture.
[CH'NG Poh Tiong] There is a hypothesis that Su Shi created the famous Dong Po Rou dish. However, back in the 11th Century it would have been unthinkable that someone of Su Shi’s standing would find himself in the kitchen.
[CH'NG Poh Tiong] In 2013, grapes for red wine struggled to achieve full ripeness. There was not a serious problem when it came to the rich wines of Sauternes and Barsac.
[CH'NG Poh Tiong] CH'NG Poh Tiong's choices of red Bordeaux blends of Margaret River 2011 vintage.