Food Scoops: An Exclusive Grower Champagne & Dim Sum Pairing Menu At Summer Pavilion

What’s Buzzing? Dim Sum with Champagne pairing? It is an interesting menu at Summer Pavilion’s newly launched Grower Champagne and Dim Sum pairing menu. It features Chef Cheung Siu Kong’s well-loved Cantonese dishes paired with artisanal Champagnes from Goutorbe-Bouillot, Pierre Gimonnet et Fils and Diebolt-Vallois.

What’s Grower Champagne? Grower Champagnes are grown, vinified, and aged by a specific grape grower and their family. The winemaker cultivates the vineyards, harvests the fruit, produces the wines with their own hands, and possess their own branding, which explains why these Champagnes are considered true artisanal products. Whereas large Champagne houses may use grapes from different vineyards in the Champagne region to create a consistent house style. An emerging trend, the appeal of grower Champagne is that it comes from one vineyard.

“With terroir being the forefront of each wine, singularity of character is discernible and hence, grower Champagnes have been described as ‘artisanal winemaking’. Similarly, the making of dim sum is a very delicate and labourious process, so we came up with the idea to combine the passion behind both sets of craftsmanship to present a unique one Michelin star dining experience at Summer Pavilion”, said Sommelier, Helen Chong.

What To Expect? The pairing menu starts with a trio of handcrafted dim sum paired with the Goutorbe-Bouillot Reflets de Rivière, Brut NV.

Delicate and vibrant on the palate, the Champagne boasts a fine mousse, luscious acidity and a subtle creamy texture that complements the curated dim sum selection.

For the first main course, the dry and crisp Pierre Gimonnet & Fils Blanc de Blancs, Cuvée CUIS, 1er Cru Brut NV features a medium ripe fruit flavour and salinity that lends a refreshing finish to match the lobster’s sweet character.



A clean and elegant Champagne with concentrated flavours of fresh red fruits and subtle spices, the Diebolt-Vallois á Cramant, Rosé NV adds dimension to the second main course – braised king scallop served with stuffed eggplant, prawn paste and spicy sauce.


When: Available from S$118++ per person, this exclusive five-course menu with three glasses of Champagne, will be available on Saturdays and Sundays, from 12 p.m. to 2.30 p.m. until 15 November 2020.

Ranted by The Ranter

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of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

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