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Japanese Wine


Japanese Wine

  • History

    All great wine comes from a knife-edge, but Japanese winemakers have it sharper than most, in this extended archipelago of jagged mountains, winter snow and summer typhoons.
    Yet the Japanese have been cultivating vines for at least one thousand years, and have had a wine industry since the 1860s.
    Wine is made in 45 of Japan’s 47 prefectures.
    For decades, Japanese wine was barely exported, and much was of basic quality, made using imported concentrate.
    But in 2004 regulations made it easier for boutique wineries to set up.
    More recently, a new law stipulated that only Japanese grapes can make Japanese wine.
    The quality, diversity, and export potential has soared.

    * “Japan Wine” is made 100% from grapes grown in Japan.

  • Craftsmanship

    All aspects of wine culture in Japan developed under the Meiji era, the visionary dynasty of the 1800s whose leaders led Japan to the world, and the world to Japan.
    It was they who sent agronomists to France to bring back the techniques of viticulture and winemaking.
    The link with (and admiration for) France wine culture endures today: many of Japan’s most renowned enologists and viticulturists have trained and worked in France, and some of France’s most famous consultants have made wine in Japan.
    More recently, many Japanese winemakers have started to in top Universities in Australia.

Visiting Japanese Wineries ~Experiencing Japan through Wine~

Japanese Indigenous Varieties

  • Koshu image
  • Koshu

    Koshu is the largest grape variety in Japan in terms of vinification volume.

    In 2010, it was registered with the International Organization of Vine and Wine (OIV), allowing the variety name to appear on wine labels for export to the European Union and other countries. This was the first variety native to Japan to be registered with the OIV.

    The tireless efforts of producers have further refined the quality of Koshu wine and have started to win awards in competitions all around the world. In July 2021, two wineries won platinum at the Decanter World Wine Awards, one of the world's largest global competitions, held in England.

    In recent years, Koshu wines have been gaining recognition overseas as well, where elegant style wines have been favored.


    Koshu is a historical variety that has been cultivated in Japan for at least a thousand years. The exact origins were unknown with many proposed theories—but in 2013, DNA analysis finally revealed its roots. It is now presumed that Koshu originated in the Caucasus region on the shores of the Caspian Sea, passed along the Silk Road, and over the years crossed with Vitis davidii, a species of Chinese wild grape, before coming to Japan.


    Although it is a white wine variety, its skin is a slightly pale, wisteria-purple color. The skin is relatively thick and insusceptible to disease, making it easy to grow in humid Japan. In recent years, orange wines and traditional method of sparkling wines using Koshu grapes have become popular.

    Koshu wine is commonly characterized as a delicately dry white wine with a pale color; its aromas consist of Japanese citrus such as kabosu or yuzu, lemon, grapefruit, peach, white flowers such as lily of the valley, ginjo sake, and cloves. On the tongue there are flavors of fresh fruit, lively acidity, and a pleasant yet hollow bitterness aftertaste. However, the aromas and flavors of Koshu wine can vary considerably depending on the time of harvest and winemaking method. Depending on the style of wine, Koshu can exhibit a variety of aromas and flavors other than those listed above.

    Wine Styles

    Koshu wine is usually made into a fresh, fruity, dry white wine, but orange wine, which takes advantage of the astringency in the grape skins, and high-quality sparkling wine made in the traditional method are also gaining recognition and are made in a wide range of styles.

    Producers can control the wine style by changing various parameters during the production process to achieve the desired outcome, such as anaerobic vinification to preserve the aromas and acidity of freshly picked fruit, sur lie method to bring out the umami while maintaining freshness, thiol focused to make the wine aromatic by considering the time to harvest, and wood barrel aging to add structure and complexity.

    Food Pairings

    In general, Koshu wines are delicate, so they go well with delicate Japanese dishes that bring out the flavors of the ingredients.

    The fresh, crisp, dry style pairs well with sushi, tempura, grilled fish, citrus squeezed dishes, and dishes using broth. The barrel-aged style should be paired with savory grilled dishes with slightly fatty ingredients, such as yakitori with salt flavor or white fish poêlée. Orange wines contain tannins, so they pair well with fatty ingredients, yakitori with sauce, and dishes served with sweet soy sauce.

    In some cases, a fishy aftertaste is accentuated by certain combinations of wine and food caused by a reaction between lipid peroxides and iron content. Koshu wine has been found to have extremely low iron content, which makes it a good match for sushi and sashimi. Sur lie Koshu wines are particularly low in iron because the sediment absorbs it, so they are recommended for use with ingredients where having a fishy aftertaste can be off-putting.

  • Muscut Bailey A image
  • Muscut Bailey A

    Muscat Bailey A is the second largest grape variety in Japan in terms of vinification volume, second only to Koshu.

    In 2013, the variety was registered with the Organization of Vine and Wine (OIV), allowing the name to appear on wine labels for export to the European Union and other countries, making it the second Japanese variety registered with the OIV after Koshu.

    Recent research has revealed that Muscat Bailey A is rich in an aromatic component called furaneol. Furaneol has a sweet, strawberry-like aroma and is an important component that enhances the fruitiness of the wine.

    Further research has shown that furaneol increases significantly during the late ripening period, which has led to a re-examination of cultivation methods and harvest timing. This has resulted in remarkable quality improvements and high expectations for Muscat Bailey A wines.


    Muscat Bailey A originates from Japan and was created in 1927 by Mr. Zenbei Kawakami, the founder of Iwanohara Vineyard, through the hybridization of Bailey and Muscat Hamburg grape varieties after many years of effort.

    In his search for grapes that were resistant to pests and diseases while simultaneously able to produce good wine in Japan's climate, Mr. Kawakami crossed multiple varieties a total of 13,110 times. In 1940, he announced the "22 best varieties" from among them. Muscat Bailey A was one of these varieties which has since spread throughout Japan and is loved by many wine connoisseurs.

    Mr. Kawakami, who devoted his life to improving winemaking in Japan, is praised for his achievements, and is known as the "Father of Japanese Wine.”

    Mr. Zenbei Kawakami
    Photo Source: “葡萄園について [About the Vineyard].” Iwanohara Vineyard Official Website. https://www.iwanohara.sgn.ne.jp/about/index.html


    Muscat Bailey A is basically a red wine variety, but it is also popular as a rosé wine and sparkling wine. The skin is thin, and the tannin content is low, so it is recommended for those who do not care for astringent red wines.

    Muscat Bailey A is commonly characterized as a dry red wine with a light color, its aromas consist of red fruits such as raspberries, strawberries and cherries, strawberry jam, cotton candy, and slightly wet root vegetables such as sweet potatoes and burdock roots. Its flavor profile is that of fresh fruit, high acidity, and soft tannins. Depending on the time of harvest and winemaking method, there are many more aromas and flavor styles than those listed above.

    Wine Styles

    Muscat Bailey A wine is made into fresh, fruity, dry red wine in general, but they are also made into a wide range of styles such as the popular rosé, rosé sparkling wine, and red sparkling wine.

    Producers can control the wine style by changing various parameters during the production process to achieve the desired outcome, such as harvesting late and using fully ripened grapes, employing cold maceration to bring out more fruit, performing whole bunch fermentation to maintain pure fruit and generate complexity, blending with other varieties to achieve balance, and aging in wood barrels to achieve a powerful flavor.

    Food Pairings

    Muscat Bailey A wines goes well with Japanese dishes using mirin, soy sauce, and miso since they have a unique and sweet aroma, mild tannins, and are generally fresh and fruity. In addition, the aromatic component furaneol, which is the characteristic aroma of Muscat Bailey A, is also found in soy sauce, making Muscat Bailey A and soy sauce dishes an ideal pairing.

    Depending on the combination of seasonings and ingredients, one can enjoy various pairings such as teriyaki yellowtail, teriyaki chicken, pork kakuni, grilled eel and rice, beef shabu-shabu served with sesame miso sauce, and miso chanko nabe which is a type of Japanese hot pot dish. The style aged in wooden barrels is especially good with dishes using soy sauce and pairs well with the savory and sweet yakitori sauce of yakitori.

    It also goes well with meat dishes that have slightly sweet or fruity sauces. The aroma of root vegetables, such as sweet potatoes and burdock root, can also be obtained in Muscat Bailey A wine, so served with root vegetable dishes provides unique pairings.

    In addition, cooking methods that make the most out of an ingredient’s flavors, particularly those that use the unique spices and herbs found in Cantonese cuisine, are a wonderful match, attracting people from all over the world.

Drinking establishments which offer Japanese wines

It is subject to change without notice. Please contact stores for details.

Japanese Wine

  • Micky Chan photo
  • Micky Chan

    A qualified wine educator (AIWS and WSET), wine specialist (CSW), wine sommelier (CS), Sake Sommelier Association (SSA) certified sake sommelier, Sake Service Institute (SSI) certified Kikisake-shi, and co-founder of Hong Kong Wine Academy, Micky Chan teaches people about wine and publishes information about wine, Japanese sake, and food through his blog (www.mickychan.com).
    He plays an active role in a wide range of areas concerned with Japanese sake, and has given interviews on the topic in the media (Oriental Daily, Suns Daily, ELLE Magazine, and so on).
    Since 2012, he has participated in a number of wine competitions as a judge.

  • Reeze Choi
  • Reeze Choi

    Reeze is an Advanced Sommelier of The Court of Master Sommeliers, Gold holder of A.S.I.Diploma, and the holder of WSET Level 3 Award in Wines and the Certified Specialist of Wine Certification. He has worked at prestigious restaurants such as L'Atelier de Joël Robuchon Hong Kong. Reeze currently is the Hong Kong Ambassador of Star Wine List, and the founder of Somm’s Philosophy and The Picky Somm.
    He is the China and Hong Kong recordholder of the renowned competition,include 16th of the 2019 Best Sommelier of the World Competition, the 1st runner-up of A.S.I. Asia-Oceania Best Sommelier Competition 2018, and the Champion of the Best Sommelier of Hong Kong 2020.


Among Japanese wines, Muscat Bailey A (red wine) is recommended as a wine to enjoy with a meal that especially goes well with Cantonese cuisine. This wine features a fruity bouquet and taste that can be casually enjoyed, and is perfect during a meal. Japanese wine ambassador Jimmy Ma, chef at 囍囍 Hey Hey Kitchen, introduces some Cantonese cuisine that matches well with this wine. Please enjoy the following recipes.

  • Stir-fried Lingcod Ball with Jade-like Fresh Fungus image
  • Stir-fried Lingcod Ball with Jade-like Fresh Fungus

    [Ingredients] Four servings
    Lingcod Ball:500g
    Sugar Snap:100g
    Red and Yellow Pepper:50g each
    Fresh Fungus:100g
    A little agaric and minced garlic
    Condiments: sugar, salt, starchy flour, water

    【Dish Cooking Steps】
    1 Slice and wash the lingcod ball, drain the remaining water, pickle with a little salt and starchy flour for 5 minutes.
    2 Pan-fry the lingcod ball for later use.
    3 Drain the remaining water of okra, sugar snap, red and yellow pepper, sundry fungus, and agaric, respectively.
    4 Stir-fry the minced garlic, add the honey bean, red and yellow pepper, sundry fungus and agaric for a slight fry. After that, add okra and lingcod ball, and finally add sugar, salt and starch solution and stir-fry them evenly.

    Tips from Mr. Ma:
    Okra is somewhat sticky and should not be fried too early. The reason why we choose to fry dragon ball at the end is that it is easy to spread. Macerate the agaric and then put on the starchy flour, remove the stain and wash it.

  • Huizhou Style Pork with Preserved Vegetable image
  • Huizhou Style Pork with Preserved Vegetable

    [Ingredients] Four servings
    Pork Belly:180g
    Preserved Vegetable from Huizhou:100g
    A cup of chicken soup
    Condiments: three teaspoons of dark soy sauce, two teaspoons of sugar
    Marinade: sugar 20g, two garlic bulbs, ginger 10g

    Stir-fry the garlic, ginger and marinade, then add preserved vegetables with sugar to continue cooking.
    Wash the preserved vegetables repeatedly, drain the water and chop.

    【Dish Cooking Steps】
    1 Drain the remaining meat water for 15 minutes, riddle with holes on the pig's skin, and pickle for 30 minutes with dark soy sauce.
    2 Fry the meat to golden yellow with hot oil of 180 degrees centigrade, and then cut the meat into moderate-sized pieces.
    3 Put the sliced meat into prepared bowl and place the preserved vegetables on the pork belly.
    4 Prepare the tinfoil to wrap it up and steam for 3 hours.
    5 Prepare a platter, remove the tinfoil and cover with the platter, then carefully reverse the bowl.
  • Sauteed Abalone with XO Soy Sauce image
  • Sauteed Abalone with XO Soy Sauce

    [Ingredients] Four servings
    Two Fresh abalones
    A little chopped chives and garlic
    Condiments: Soy sauce (a teaspoon of Maggi, two teaspoons of light soy sauce, a teaspoon of sugar, a little dark soy sauce and sesame oil)
    A moderate amount of XO soy sauce

    Remove the abalone shell and internal organs, wash it clean and set aside for later use.

    【Dish Cooking Steps】
    1 Braise the abalone for 8 minutes, wipe it dry, then apply with starchy flour and gently fry until it turns golden yellow.
    2 Add a little oil first, then saute abalone with chive, XO soy sauce and minced garlic.
    3 Add the soy sauce, and make sure all the broth was soaked.

    Tips from Mr. Ma:
    When adding the soy sauce, you need to stir-fry quickly, so that all the broth is out there on the fish. With a strong fire and slow action, it is easy to become scorched.

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  • Eggplant in Clay Pot image
  • Eggplant in Clay Pot

    [Ingredients] Four servings
    Eggplant: 450g
    Minced Pork: 170g
    A moderate amount of salted fish pieces
    Marinade: a moderate amount of water, 1.5 tablespoons of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of starchy flour, 2 teaspoons of oyster sauce
    Condiments: 1/2 tablespoon of finely minced ginger, a tablespoon of dry green onion, a tablespoon of minced garlic, a tablespoon of bean paste

    Soak the minced pork with marinade for 15 minutes.

    【Dish Cooking Steps】
    1. Wash the eggplant, remove the root part, cut it into slices and stir-fry with boiling oil.
    2. Dish it up and stir-fry the finely minced ginger, dry green onion, and minced garlic.
    3. Add the minced pork and stir-fry, then dip the eggplant with bean paste and fry evenly.
  • 金絲蜜餞雞翼 image
  • Golden Preserved Chicken Wings

    [Ingredients] Four servings
    Chicken Wings: 500g
    Sugar Gum: 20g
    Marinade: salt, sugar, starchy flour

    Mix the chicken wings up with marinade and pickle for 2 hours.

    【Dish Cooking Steps】
    1 Stir-fry the chicken wings until it turns golden yellow.
    2 Pour into a little oil in the pan and heat it up, add sugar gum, a moderate amount of little soy sauce, then add a teaspoon of water, and heat until the sugar water bubbles.
    3 Mix chicken wings up well, and finally add some sesame seeds.
  • Sichuan Spicy Mapo Tofu image
  • Sichuan Spicy Mapo Tofu

    [Ingredients] Four servings
    A piece of hard tofu
    Minced Pork:100g
    Several green onions, ginger slices: 5g
    Condiments: A teaspoon of oil, a teaspoon of sesame oil, a little light soy sauce, a tablespoon of bean paste, a little salt.

    Soak the tofu with salt water and chop it under water.
    Mix the minced pork up with 1/4 teaspoon of salt, 1/4 teaspoon of sugar, half a tablespoon of soy sauce, a teaspoon of pepper. Stir evenly and pickle for 10 minutes.

    【Dish Cooking Steps】
    1 Firstly, mix all the condiments, heat the pan, add the oil and then stir-fry the minced pork for 3 minutes.
    2 Add condiments and stew for 3 minutes. When it yields soup and becomes sticky, then add some green onions.
  • 欖菜肉鬆干扁四季豆 image
  • Fried String Bean with Kale Borecole and Pork Floss

    [Ingredients] Four servings
    Two tablespoons of kale borecole
    Minced Pork:100g
    Kidney Bean: 400g
    A moderate amount of minced garlic
    Marinade: minced garlic, Shaoxing wine, a teaspoon of soy sauce, a little oil and salt, sugar 5g

    Pickle the minced pork for 20 minutes.

    【Dish Cooking Steps】
    1 Wash the kidney beans, and cut them off.
    2 Heat the oil to 180 degree centigrade and fry the pork for 3 minutes.
    3 Slightly heat the oil and dry-fry the kidney beans.
    4 Add minced pork and stir-fry for one more minute. After that, add the kale borecole and minced garlic and stir evenly.
  • Pineapple Sweet and Sour Pork image
  • Pineapple Sweet and Sour Pork

    [Ingredients] Four servings
    Pig butt: 500g
    A fresh pineapple
    A moderate amount of green and red pepper
    Marinade: sugar, salt, eggs, starchy flour, a little water
    Condiments: Two tablespoons of fruit vinegar, two teaspoons of oyster sauce, four tablespoons of tomato sauce, two teaspoons of sugar, a teaspoon of Worcestershire sauce, two teaspoons of corn starch, two teaspoons of ok juice, two tablespoons of water, a moderate amount of starchy flour, an egg

    Slice the pig butt and pickle for 15 minutes.

    【Dish Cooking Steps】
    1 Slice the meat and cut the pineapple into small pieces.
    2 Boil it to gold with a temperature of 180 degrees centigrade. Switch to a new pan and fry the meat for another 3 to 5 minutes.
    3 Stir-fry the green pepper, red pepper and pineapple evenly, then add the fried meat.
    4 Stir-fry all the rest condiments evenly, and add starch solution till the broth was wholly soaked.
  • Sauteed Beef with Black Bean Sauce and Bitter Melon image
  • Sauteed Beef with Black Bean Sauce and Bitter Melon

    [Ingredients] Four servings
    Bitter Melon:100g
    Marinade:A little minced garlic, fermented soy bean and bean paste

    Slice the beef and pickle for 20 minutes with starchy flour and sugar.

    【Dish Cooking Steps】
    1 Slice the bitter melon, put it in the water, add a little salt, soak for 5 minutes, drain and set aside.
    2 Slightly fry the marinated beef, and keep it rare.
    3 Heat the pan, add some oil. Stir-fry the minced garlic and then add fermented soy beans and bean paste.
    4 Add the bitter melon and stir-fry until it was well cooked. Add the beef and fry for another 20 seconds.
  • Sichuan-flavored Steamed Chicken with Chili Sauce image
  • Sichuan-flavored Steamed Chicken with Chili Sauce

    [Ingredients] Four servings
    A fresh chicken
    Peanuts, A moderate amount of coriander and sesame
    Marinade: A teaspoon of salt, two tablespoons of yellow wine
    Mouthwatering Condiments:
    A: Five teaspoons of oil, a tablespoon of peppercorns, a teaspoon of pepper powder, two red chopped onions, two chopped green onions, a teaspoon of sesame oil, half teaspoon of chicken powder, a tablespoon of minced garlic, a little salt
    B: Two Guinea peppers, three tablespoons of chili oil, a tablespoon of light soy sauce, a teaspoon of dark soy sauce, 1/2 teaspoon of minced ginger, a teaspoon of cumin powder, a teaspoon of sesame paste, and a little chopped soy sauce.

    Wash the chicken and wipe it clean, prepare boiling water made of ginger and onion, soak chicken with the water for 25 minutes.
    The water should be over the chicken, and then immerse it in the ice water. After that, wipe it clean and store in the refrigerator for later use.

    【Dish Cooking Steps】
    1 Heat the pan and add a little oil, then stir-fry the garlic, ginger, and the pepper till they turn golden yellow.
    2 Stir-fry with condiments A and B, stew it after adding 300ml water, and set aside for a night.
    3 Place mouthwatering sauce on the chicken, and add sesame, chopped peanuts, and coriander.
  • Fried Chicken with Fermented Tofu image
  • Fried Chicken with Fermented Tofu

    [Ingredients] Four servings
    Half a fresh chicken
    Marinade: two pieces of Fermented Tofu, a teaspoon of chicken powder, half a teaspoon of sugar, 30g
    starchy flour, 30g flour

    【Preparations】beef is sliced ​​and sliced ​​for 20 minutes with raw powder and raw sugar.

    【Dish Cooking Steps】
    1 Wash the chicken and drain the water first, and then cut it into pieces.
    2 Crush the fermented Tofu, add condiments and stir well. Pour the chicken pieces for half an hour.
    3 Add starchy flour to the chicken and fry it into gold with oil of 180 degree centigrade.
  • Stewed Crisp Bantou Brisket with Ginger and Onion image
  • Stewed Crisp Bantou Brisket with Ginger and Onion

    [Ingredients] Four servings
    Bantou Brisket: 600g
    Ginger Slices: 12pieces
    Two onions
    A moderate amount of minced garlic
    A red pepper
    Protein Paste: protein 100 g, water 50 g, starchy flour 100 g, oil 100 g, and stir them well.
    Condiments: salt, sugar, a little pepper, a tablespoon of Shaoxing wine, a teaspoon of mashed sauce, a teaspoon of starchy powder, a little sesame oil, a teaspoon of oyster sauce, 1/2 cup of water

    Slice the Bantou brisket, wash it clean and drain the remaining water, then pickle for 15 minutes with salt, pepper and starchy flour.

    【Dish Cooking Steps】
    1 Add the protein paste to the Bantou brisket, and fried with oil of 180 degree centigrade until it turns golden yellow. Scoop out after about 4 minutes.
    2 Heat the pan, add some oil, then stir-fry garlic, ginger, and onion.
    3 Use condiments to enhance the flavor, add 1/2 cup of water to bury and cook until the broth is wholly soaked.
    4 Add Bantou brisket.
  • Fried Oysters image
  • Fried Oysters

    [Ingredients] Four servings
    A barrel of US Jolly Roger Oyster
    A teaspoon of ginger juice
    Two cups of oil
    Crispy Pulp: A cup of flour, two tablespoons of starch flour, a teaspoon of backing-powder, 3/4 cup of water, two tablespoons of unboiled oil (Add at last)

    Wash the oysters, drain the remaining water and pickle with ginger water for 15 minutes, then boil for a while.

    【Dish Cooking Steps】
    1 Heat the oil cup, adjust to the medium heat, and pour into a little ginger powder.
    2 Test the oil temperature. Add a drop of crispy pulp till it floats quickly.
    3 Add the crispy pulp to the oyster and put it into the oil pan, fry until it turns golden yellow, then dish up.

    Tips from Mr. Ma:
    Use cold water to cool down the crispy paste for a better taste.

  • Fried Chinese Lettuce with Shrimp Paste and Dried Shrimps image
  • Fried Chinese Lettuce with Shrimp Paste and Dried Shrimps

    [Ingredients] Chinese Lettuce: 500g
    Ten dried shrimps
    A teaspoon of shrimp paste
    Two green onions
    A moderate amount of garlic, two tablespoons of oil, half teaspoon of sugar, a moderate amount of Shaoxing wine

    Mix shrimp paste with sugar, stir into paste with Shaoxing wine. Dried shrimps should be wiped clean gently with a wet cloth for later use.

    【Dish Cooking Steps】
    1. Heat the oil and stir-fry garlic, spring onion and dried shrimp.
    2. Gently push the shrimp paste till the fragrance is out there.
    3. Add Chinese lettuce, reinforce the firepower, and stir-fry them quickly and evenly.
  • Hong Kong Style Stir-fried Crab image
  • Hong Kong Style Stir-fried Crab

    [Ingredients] Four servings
    A fresh crab
    Garlic: 600g
    Three green onions
    A moderate amount of ginger
    Four pod peppers
    A moderate amount of soy sauce, A tablespoon of soy sauce, two cups of oil

    Brush the crab with a toothbrush and wipe it dry.

    【Dish Cooking Steps】
    1 Heat two cups of oil to 140 to 150 degree centigrade.
    2 Firstly, fry the garlic to the slight gold, then add the crab to fry until it changes its color.
    3 Add the other ingredients, such as the pepper, soy bean, onion, ginger, to the pan and fry.
    4 Add the light soy sauce to the oil when the crab was fried for four minutes and fry it for one more minute.
    5 Dish up the crab and all the ingredients.

    Tips from Mr. Ma:
    Crabs should be thoroughly cleaned, and oil temperature should be well maintained.

  • 沙薑炒雞球 image
  • Fried Chicken Balls with Sand Ginger

    [Ingredients] Four servings
    Chicken Meat: 600g
    Fresh Sand Ginger: 30g
    Three green onions
    Marinade: A teaspoon of sand ginger powder, a little chicken powder, salt and sugar
    Three slices of garlic
    Condiments: A teaspoon of Maggi, a little soy sauce and Shaoxing wine

    Wash the chicken clean, apply with dry water and slice it up, then immerse with marinade for 2 hours.

    【Dish Cooking Steps】
    1 Heat a little oil and fry the chicken balls until it turns golden yellow on both sides.
    2 After simmering, add fresh sand ginger, garlic slices and spring onions. Stir-fry and add chicken balls. Then add a little water and fry until dry.
    3 Finally, add some Maggi and Shaoxing wine until the fragrance is all over the place.
Jimmy Ma photo

Jimmy Mah, chef

The owner-chef of Hey Hey Kitchen, Jimmy Mah was born in Hong Kong.
In a career spanning more than 20 years, he has served as the head chef at a wide variety of establishments, including Michelin one-star restaurant Island Tang, a Ritz-Carlton Hotel, and Hoi Tin Garden Restaurant.
He acquired an international perspective while at Chinese restaurants in the Netherlands and Italy.
In 2014, he opened Hey Hey Kitchen.
Mah's specialties are seafood and soups.
He is very particular about his ingredients and cooking.


Wineries that export to
Hong Kong

Wineries that do not export to
Hong Kong