There were 12 participants joined the workshop where 4 are HKSQ exco members, 7 are HKSQ members and 1 ASQ-HK member.
(Left: Mr. SW Lam (Former Treasurer), Mrs. Lam; Ms. Minda Chiang (Hon Secretary) and I (Former Chairman)).
In the beginning, Wing (VPlusU) explained how to handle and open the oyster. For storage of oyster, it would use ice bag where the period to keep fresh about 1 to 2 hr. Oyster placed on ice block with wet cloth and then stored in the bottom of refrigerator. It could be stored for about 2 day. After that the taste of oyster would deteriorate.
Before open the oyster, it needed to immerse in ice water with salt (e.g. Half filled water with 1/3 ice block and two spoon of salt). Then Wing demonstrated how to open the oyster. (Be carefully, one of our member injury!)
We took some photos to catch this happy time.
The different of oyster with different wine matching were recorded as follows:
For white wine, it needs from strong to mild. In reverse, it needs from mild to strong for oyster.
Sauvignonblanc (New Zealand Wine) matching Oyster from Ireland and South Africa
LaTorre Castel Rocchero (Italy) matching Oyster from France
After tasting oyster and wine, Mr. Eden Wong gave us a short talk about the challenges of running a wine retail business and shared his wine knowledge to us. Many stories about wine were interested and he would tell us more in the coming HKSQ seminar named "A Strategic Direction for Hong Kong Wine Industry" on 25 Jan 2013.
Mr. Jack Ting (HKSQ Exco member) represented HKSQ to present a flag to VPlusu.
Then we took a group photo for memory.
HKSQ - www.hksq.org
Seminar on "A Strategic Direction for Hong Kong Wine Industry" on 25 Jan 2014
VPlusu - http://www.vplusu.com.hk/
Other HKSQ Quality Life Series activities:
20130124 - The historical development of Sheung Wan Hong Kong Island for the past 100 years (港島上環區百年變遷講座)
20130126 - The historical visit to Sheung Wan Hong Kong Island for the past 100 years (港島上環區百年變遷考察)
20130914 - HKSQ Tour to Heritage Sites of Central District