CH'NG Poh Tiong / 庄布忠

CH'NG Poh Tiong / 庄布忠

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, 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 Ch’ng Poh Tiong is also author of the bi-lingual Chinese/English book 108 GreatChinese Dishes Paired and ebook at 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, 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.

May we have your undivided attention  

[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.

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How to become a ‘master of wine pairing’  

[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.

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Wine matching forum in Shanghai and Hunan century eggs  

[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.

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Two Anhui Specialties-Braised Pork Ribs and Smelly Mandarin Fish  

[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...

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It may not be scientific but it’s not anything goes with wine pairing  

[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.

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