MASTERING THE CLAYPOT: CANTONESE CURED MEATS & RHÔNE VALLEY TERROIR

Step into the warmth of Cantonese culinary tradition with an exclusive hands-on workshop and wine masterclass. Claypot Rice (臘味煲仔飯) is a celebration of seasonal comfort, defined by fragrant, sizzling rice and rich, savoury cured meats.

Under expert guidance, you will master the essential techniques of preparing authentic claypot rice—from selecting and soaking the ideal aged jasmine rice to balancing a homemade sweet soy master sauce. Alongside the cooking session, immerse yourself in a curated masterclass led by Jefferson Liu, General Manager of EMW Hong Kong & Macau, featuring 6 benchmark Rhône Valley wines. Sample pristine whites from Condrieu and Crozes-Hermitage alongside deep, complex reds from Saint-Joseph, Hermitage, Côte-Rôtie, and Châteauneuf-du-Pape. Discover how the vibrant acidity, aromatics, and structure of Northern and Southern Rhône terroirs seamlessly cut through and elevate the rich, smoky profile of traditional Hong Kong cured meats.