Kee Club, the exclusive and atmospheric Hong Kong member’s club, was the venue for an evening of Port and Food pairing.
Over a hundred VIP guests joined Taylor’s Nick Heath and Euan Mackay of Graham’s for a tasting of LBV, Aged Tawny and Vintage Ports paired with dishes specially prepared by Kee Club’s creative restaurant team as well as handmade chocolates.
Taylor’s 2005 Late Bottled Vintage was paired with encrusted camembert with cranberry jam, Taylor’s 20 Year Old Tawny with traditional crispy-topped mini crèmes brûlées and Taylor’s Vintage 2007 with Francesca Dark Java 64% cocoa content chocolate.