Lanshu Chen at Le Mout, Taiwan
[UPDATE: Make a booking at Le Mout while you – Lanshu Chen has announced she is closing the restaurant this year.]
Taiwanese born, French trained chef, Lanshu Chen is describing her favourite meal to eat off duty: “Yaki soba. It’s a childhood memory – my favourite dish from my mother. It accompanied me many times when I stayed up late studying.”
The yaki soba-fuelled late nights and hard work have paid off. At 33 years old, not only is Chen owner and head chef of Le Mout, a fine dining, Relais & Chateaux restaurant in Taichung, Taiwan, she has been named Asia’s Best Female Chef.
This week Veuve Clicquot launched its newest champagne in Hong Kong and Singapore. While the name Extra Brut, Extra Old may not roll off the tongue this champagne is certainly very pleasing upon it.
Extra Brut, Extra Old is made entirely from the house’s reserve wines – a first for Veuve Clicquot, and it is thought, for champagne. Blending still wines from 1988 to 2010 cellar master Dominique Demarville has achieved a champagne that is delicate, fresh and silky.
“The lower dosage is a consequence of using the reserve wine. And it’s Extra Old because of the double ageing,” says Dominique. “It’s a traditional at Veuve Clicquot to age on the lees to get the complexity of taste and the creaminess of texture. [For this champagne] we put the wines the bottle for a second ageing.”
The reduced sugar of the lower dosage also means it pairs well with food so look out for it on wine lists across the Fragrant Harbour and the Lion City.