BY CHEF LAM MING KIN
LONGTAIL - 1 MICHELIN STAR RESTAURANT
TAIWAN
Born and raised in Hong Kong, Chef Lam Ming Kin entered the culinary trade at the relatively late age of 20 when he decided to leave university to pursue his true passion. Since then, he has honed his skills in some of the finest kitchens in the world, including culinary meccas like Hong Kong, Paris and New York.
In 2013, inspired by the natural bounty of Taiwan, he moved to Taipei where he now owns and runs Longtail, a contemporary restaurant and bar that reflects his unique life and food experiences of living and travelling throughout Asia.
His penchant for exploration isn’t limited to countries, but flavours too. In this pairing, Chef Lam experimented with contrasting and complementary flavours and finally found the best match to his fresh basil vinaigrette—the well-balanced Chardonnay.
“When it comes to Taiwanese cuisine, we don’t follow the old rules of white meat with white wine and red meat with red wine. I look for the dominant flavour.”
Portion size - Serves 2
Total Cooking time: 30-45 minutes
Experiment with Wolf Blass
Gold Label Chardonnay
For the seabream:
For the Nuoc Cham:
For the honey roasted peanuts:
For the Taiwanese basil pesto:
For plating:
Transfer the fish onto a serving plate. Drizzle 40 g. of Taiwanese basil vinaigrette over the fish, and finish with 10 g. green bamboo, 10 g. chayote shoot, ginger and dried Sakura shrimp. Garnish with fresh Taiwanese basil.