Due to the current status of the Coronavirus situation, we have to further postpone our Matter of Taste Zurich event to 13 - 14 March 2021. Click here to find out more details

The Oregon Red Gold Dinner - Friday, 24th Aug

24 August 2018 | 07:00 PM - 10:00 PM GMT+8
Summer Palace - 1 Michelin Star, Regent Singapore
1 Cuscaden Rd


Enjoy some of the best rated wines of Oregon across a finely paired 8 course cantonese dinner expertly prepared by Chef Liu Ching Hai.


Erin Brooks
Wine Advocate Reviewer
Erin Brooks is a Certified Sommelier and wine journalist. Born in North Carolina, she moved to New Mexico to attend the College of Santa Fe where she graduated with a B.A. in Creative Writing and Politics. During her time in New Mexico, she became involved in the service industry and fell in love with wine. She worked the floor of restaurants for a decade, accruing experience as restaurant manager, sommelier and wine director. In 2015 Erin relocated to the Napa Valley where she worked for some of the most revered Michelin-rated restaurants in the US, including Chef Thomas Keller’s Bouchon Bistro, La Toque and the three-Michelin star The Restaurant at Meadowood. In addition to her restaurant experience, Erin spent many years as a freelance food and wine writer, penning articles about the world of fine wine and cuisine for several publications including Local Flavor magazine, The Santa Fe New Mexican’s Winterlife magazine and Edible Santa Barbara. She has been working with the Robert Parker Wine Advocate team since 2017. Erin’s passion for wine has led her on a journey through two different wine certification programs, the Wine & Spirit Education Trust (WSET) and the Court of Master Sommeliers (CMS). She is currently enrolled in the WSET Diploma program, having passed with distinction the Level 3 Award in Wines. Erin is also pursuing the Advanced Sommelier credential through the CMS. She is the recipient of the Walter Clore Scholarship, the André Tchelistcheff Advanced Course Scholarship and the Bonaccorsi Advanced Exam Scholarship.




Chill Live Prawns and Fresh Fruit with Crispy Charcoal Croissant’s

Bergstrom Vineyard • Chardonnay Sigrid 2015 (RP 95)



Sliced Smoked Duck with Caviar and Crispy Bean Curd Sheet

Eyrie Vineyards • Chardonnay Original Vines Reserve 2013 (RP 93)



Double-boiled Morel Mushroom and Conpoy Stuffed with Hairy Gourd in Bamboo Cup



Crab Shell Baked Stuffed with Onions and Fresh Crab Meat

Bethel Heights • Chardonnay Casteel Reserve 2015 (RP 94)



Stir-fried Diced Tenderloin of Beef with Black Pepper and Asparagus

Eyrie Vineyards • Pinot Noir Daphne Vineyard 2014 (RP 94)

Cristom Vineyards • Pinot Noir Marjorie Vineyard 2014 (RP 96)



Wok Fried Venison Slices with Mushrooms in Soy Sauce

Colene Clemens Vineyards • Pinot Noir Estate Grown Victoria 2014 (RP 94)

Domaine Drouhin • Pinot Noir Louise 2005 (RP 95)



Stir-fried Ee Fu Noodles with Organic Corn Fed Chicken and Truffle Sauce

Rasa Vineyards • Merlot En Passant 2014 (RP 95)



Cream of Pumpkin with Coconut Ice cream and Black Sticky Rice

The wines listed are correct at the time of publication but may be subject to change due to unforeseen circumstances. In the event that a vintage or wine is not available on the day of the event, all efforts will be made to find an appropriate substitute.