Voyage to Chinese Vineyards was a gastronomic and wine-pairing experience that showcased China’s rising winemaking scene through an exclusive multi-course dining series. Held at 5 on 25 located at Andaz Singapore, the event highlighted the diversity and craftsmanship of Chinese wines, featuring a curated selection from eight wineries across seven regions. Renowned wine expert Ms. Meiyu Li hosted the series, bringing her expertise in China’s viticulture and emerging wine talents to the forefront.
The journey began on December 8 with a six-course luncheon, featuring natural wines by Ian Dai of Xiao Pu and Orange Li of Gloriville. Guests indulged in artisanal dumplings with Oscietra caviar, puff pastry filled with drunken hairy crab infused with Mansong yellow wine, and Cape Grim beef tenderloin, expertly paired with wines from Huailai, Ningxia, and beyond.
On December 10, an eight-course menu was presented, featuring premium land and sea ingredients, complemented by nine remarkable wines from Beijing Fangshan, Shandong Yantai, Ningxia, Sichuan, and Yunnan. Attendees also had the opportunity to meet the rising stars of Chinese winemaking, including Shiping Quan of Zaxee, Max Ma of Max Xingguang, Martin Jiang of JiangYu, Jie Ma of Petit Mont, and Gavin Cui of Purple Mist.
The event provided a rare opportunity to experience China’s evolving wine culture, blending innovation, tradition, and the richness of its winemaking regions.
