Terence Wong

Senior Sommelier

HKSA
First Chinese to pass ASI International Sommelier Diploma
Best Sommelier Greater China Competition 2011 - Champion
Penfolds Sommelier Competition 2010 - Champion

It will take you no time to notice Terence Wong’s passion for food and wine. He currently oversees over 3200 wine labels (most of which are world-renowned) as a Sommelier of L’Atelier de Joel Robuchon; but if you ask him what truly makes him tick at his job, he will tell you it is making food-pairing recommendations for his guests.

1. What do you love the most about your job?

It is of course fun to taste different wines from all over the world. But if you ask me, my favorite moment in my job is when I am able to make tricky wine-food pairing for my guests. Seeing the grin across their faces is priceless!

2. What is your most memorable wine & why?

I do not have a particular wine in mind, but I had a very memorable DRC 1990 wine dinner last year. As you may know, 1990 was the greatest year for wine in 90’s. I tasted all the related bottles from DRC for that decade and even used DRC Echezaeux 1983 to make a red wine sauce. I did not think that would be possible, and do not know if I will ever come across such a memorable dinner again!

3. Any obscure grape varietals caught your attention lately?

Germany Riesling, for its food-pairing versatility. I recently discovered that sweetness and pronounced acidity in Auslese, Beerenauslese (BA) and Trockenbeerenauslese (TBA) match well with Chinese cuisine. For example, a bottle of 2006 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese is a match-made-in-heaven with Chinese Peking duck - the sweetness balances the sauces while the acidity help clean the palate. The wine's striking minerality also enhances the flavour of the food.