Han Dynasty / LeBec Fin Collaboration
LeBec Fin, Philadelphia PA
Tasted October 24, 2011 by ews3 with 523 views
Introduction
A collaboration between Chef Han at Han Dynasty and Chef Elmi at LeBec Fin, the chef's alternated courses in a great French-Chinese fusion meal.
Flight 1 - Tea smoked Duck Brochette with Jasmine tea foam (1 note)
Very good -- the foam and the concentrated tea sauce were delicious. The Keller was probably the group's favorite of the dry wines, but I thought the Trimbach had a little more sophistication.
Flight 2 - Escargot sticky buns (1 note)
The filling on this was really good. The wine went well and is a great example of Prum's consistency.
Flight 3 - Twice-cooked pork with vert puree, black bean crisp, chili sauce and burnt sugar (1 note)
This dish was insanely good. The Spatlese might have gone better with it, but this wine had a little spiciness to it that worked well with the dish.
Flight 4 - Dry Pepper Hudson Valley Foie Gras (1 note)
Chef Han needs to put this on the menu at Han Dynasty. This was insanely good. So spicy and yet the sweet fattiness of the Foie helped keep the dish in balance. We had to be stingy with the pours of the Eiswein, but it was a great pairing.
Flight 5 - Eddie's Kung Pao Chicken (0 notes)
We kept the wines we already had for this dish, LeBec's version of Kung Pao Chicken. The chicken was very well cooked with the skin crisped separately before being re-assembled.
Flight 6 - Crispy Sweetbreads in Garlic Sauce (1 note)
After a 15 minute interlude, we were finally served this dish -- the sweetbreads were tasty, albeit a little soggy. The sauce was the highlight here, but a little more technique could have brought the sweetbread texture and richness through more as with the Foie.
Flight 7 - Black Pepper Mango Ice Cream (1 note)
I forget all the elements of this dish -- the mango really dominated. It disappeared quickly. A younger Auslese or BA would have worked better, but this wine went.
Closing
I want more Han Dynasty Foie!