Exotical ingredients and native grapes. An excellent match combining Cantina Rauscedo's Verduzzo with the exquisite recipe that Chef Paul Wong created especially for it. You can try it at home thanks to the 2020 edition of “Zhong Can Yi Jiu”, the culinary guide from the project “Chinese Cuisines meet Italian Wines” that pairs Chinese chefs' extraordinary dishes with likewise Italian wines. And this one, will give you a taste of Asia while sipping a fresh, typical Friulian white wine. Have a try!
The recipe: salmon, mango and Verduzzo
Mango and edamame (green soy beans) put together two different cultures, both with outstanding cuisine's tradition: India and Japan. They're the main ingredients in Paul Wong's recipe for Cantina Rauscedo's Verduzzo “Seared salmon with mango fantasy” (click here for full recipe), with almost raw salmon cut in sashimi technique and combined with mango's sweetness and edamame. Verduzzo Venezia Giulia IGT is the perfect match, with its freshness and its both citric and sweet flavour enriched by honey and apricot notes. Usually it's paired with desserts and, in this case, it suites incredibly well the dish's sugariness also balancing it with a little bit of sour aftertaste.
Resolution and dedication: Paul Wong, a life in the kitchen
A graduate from the Chinese Cuisine Master Chef programme of The Chinese Culinary Institute (CCI), Paul Wong has been desiring to make cooking his profession since a very tender age. Born to a family of professional cooks, he always looked up to his father – who ran an eatery at their hometown – as an example. By the age of 12, he knew that cooking was to be his future. Since then he tried his best, using even his spare time as a student, to increase his skills and cook whenever he had the chance, for whoever it might be.
Following his father's advice, after the family moved to Hong Kong he attended CCI's full program until he graduated at the master chef level. After winning many prizes, rising through the ranks by working at a five starred hotel, and also appearing at the TV show Apprentice Chef Series, he finally got to fulfill his dream: he set up his own restaurant, Cloudland Chinese Cuisine in Hong Kong, where he's Executive Chef and Managing Director. Having learnt to cook almost every traditional cuisine from all around China during his training, he developed a unique style by mixing typical ingredients and international cooking techniques.
The recipe: salmon, mango and Verduzzo
Mango and edamame (green soy beans) put together two different cultures, both with outstanding cuisine's tradition: India and Japan. They're the main ingredients in Paul Wong's recipe for Cantina Rauscedo's Verduzzo “Seared salmon with mango fantasy” (click here for full recipe), with almost raw salmon cut in sashimi technique and combined with mango's sweetness and edamame. Verduzzo Venezia Giulia IGT is the perfect match, with its freshness and its both citric and sweet flavour enriched by honey and apricot notes. Usually it's paired with desserts and, in this case, it suites incredibly well the dish's sugariness also balancing it with a little bit of sour aftertaste.
Resolution and dedication: Paul Wong, a life in the kitchen
A graduate from the Chinese Cuisine Master Chef programme of The Chinese Culinary Institute (CCI), Paul Wong has been desiring to make cooking his profession since a very tender age. Born to a family of professional cooks, he always looked up to his father – who ran an eatery at their hometown – as an example. By the age of 12, he knew that cooking was to be his future. Since then he tried his best, using even his spare time as a student, to increase his skills and cook whenever he had the chance, for whoever it might be.
Following his father's advice, after the family moved to Hong Kong he attended CCI's full program until he graduated at the master chef level. After winning many prizes, rising through the ranks by working at a five starred hotel, and also appearing at the TV show Apprentice Chef Series, he finally got to fulfill his dream: he set up his own restaurant, Cloudland Chinese Cuisine in Hong Kong, where he's Executive Chef and Managing Director. Having learnt to cook almost every traditional cuisine from all around China during his training, he developed a unique style by mixing typical ingredients and international cooking techniques.
Chef Paul Wong
About the 2020 “Zhong Can Yi Jiu” guide
It's the second edition of the guide, first published last year, which is part of a very interesting, wider project called “Chinese Cuisines meet Italian Wines”. Promoted by the Italian Wine Bank and produced by The I Factor (organizers of the Italian Cuisine and Wines World Summits and of the Italian Wine List Awards), the program involves 24 talented Chinese chefs from Beijing and Shanghai and is implemented thanks to a collaboration with the Italian Sommelier Association's Club China and the Hong Kong Chinese Culinary Institute.
Photos taken from Zhong Can Yi Jiu website
It's the second edition of the guide, first published last year, which is part of a very interesting, wider project called “Chinese Cuisines meet Italian Wines”. Promoted by the Italian Wine Bank and produced by The I Factor (organizers of the Italian Cuisine and Wines World Summits and of the Italian Wine List Awards), the program involves 24 talented Chinese chefs from Beijing and Shanghai and is implemented thanks to a collaboration with the Italian Sommelier Association's Club China and the Hong Kong Chinese Culinary Institute.
Photos taken from Zhong Can Yi Jiu website
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