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 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.
ALL ARTICLES FROM CH'NG POH TIONG / 庄布忠
[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.