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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.

Cantonese Cuisine and Muscat Bailey A Red Wine Is The Best Pairing
A Food and Wine Pairing Recommendation

Prepared in ways that bring out the natural flavor of the ingredients, and with unique spices and herbs, Cantonese cuisine captivates the world. Muscat Bailey A tastes best when enjoyed with this flavorful cuisine. Try Muscat Bailey A with various dishes, ranging from authentic Cantonese food to innovative fusion cuisine.

Seafood brings out the aroma of both food and wine

Muscat Bailey A wine's appeal is its fruity aroma. When you drink Muscat Bailey A along with the fragrant seafood, you can really experience the synergy of their aromas. Muscat Bailey A goes well with spices and herbs, so it is also recommended with complex dishes.

Wine brings out the sweetness of meat

The concentrated fruitiness and smooth tannins of Muscat Bailey A pair excellently with meat. The reason for this is the umami and sweetness of meat combine with the gentle tartness of the tannins to create a deeper flavor. Muscat Bailey A will bring out the sweetness of any meat, so it goes well with chicken, pork, beef, and duck.

The wine's mild acidity perfects the delicious taste of vegetarian dishes

Muscat Bailey A has a characteristic mild acidity. Its smooth acidity doesn't hamper the taste of the food, but actually allows it to be enjoyed better. What's more, one of the strong points of the Muscat Bailey A is how well it pairs with the spices and herbs crucial to vegetarian cuisine. It pairs best with acidic tomato sauce.

The Three Major Varieties

  • Muscut Bailey A image
  • Muscut Bailey A

    Of the two varieties recognized by the OIV, the youngest is Muscat Bailey A.
    This red-skinned grape was bred by the visionary and self-sacrificing aristocrat Kawakami Zenbei in 1927.
    If you don’t know Japanese wine, Muscat Bailey A is the unfamiliar and strangely named offspring of obscure parents.
    But in under a century Muscat Bailey A has become one of most widely planted varieties in Japan.
    It buds late (so avoiding spring frosts), and ripens early.
    It crops reliably, and is disease resistant.
    For decades, it was relegated to the ‘easy drinking’ zone, and used principally to make high volume, fruity, light off-dry quaffing wine.

  • Koshu image
  • Koshu

    Koshu has an unknown origin and a much longer history.
    This vitis vinifera vine has been grown in Katsunuma, Yamanashi for at least 1000 years.
    It originated somewhere in the Caucasus, and was probably taken to Japan by traders on the ancient silk roads.
    Koshu has fresh but rounded acidity, and several aromatic compounds in common with Sauvignon Blanc.
    The most familiar Koshu style is an ultra-delicate, subtle dry white with a sleek texture.
    More recently, exciting and more extrovert styles have emerged, including fine traditional (aka Champagne) method sparkling, and elegant ‘Orange’ wines, fermented on the skins.

  • Niagara image
  • Niagara

    Niagara is an American-born hybrid grape that was introduced to Japan in the Meiji period.The size of grapes is a little bigger than Delaware and they are rather small.
    They are resistant to cold, so they are grown mainly in low temperature areas such as Hokkaido, Nagano Prefecture and a part of Tohoku region.
    Most of the harvest is processed into wine or juice, so it is not often eaten raw.However, the taste is exceptional.The peel is green to yellow-green, has a high sugar content, is very sweet, contains a lot of juice, and has a rich Muscat-like aroma.Niagara wine is getting more popular every year.The reason is that it is easy to drink with a slight sweetness like honey, and the moderate sourness like green apple is also well balanced.
    The unique, gorgeous and fresh scent of Niagara makes it easy to drink even for beginners who are not accustomed to astringency and sourness because of the original flavor of grapes.

Drinking establishments which offer Japanese wines

Japanese Wine

  • Debra Meiburg MW photo
  • Debra Meiburg

    A Master of Wine who has been living in Hong Kong for nearly 30 years.
    Debra Meiburg is an award-winning author, TV personality, and international speaker.
    She is widely considered to be one of the world's leading experts on the Asian wine market.
    She is the founding director of Meiburg Wine Media (one of Asia's leading wine marketing agencies) and a wine consultant for Cathay Pacific Airways and Cathay Dragon.
    She is also chair of the Education Committee for the Institute of Masters of 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.

  • 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.

  • 亞樹 直(Tadashi Agi's)photo
  • Tadashi Agi's

    The Japan Food Product Overseas Promotion Center (JFOODO) named Tadashi Agi, the author duo of the bestselling manga The Drops of God (Kami no Shizuku), as Japanese wine ambassador for activities to promote Japanese wine in Hong Kong in 2019."Drops of Japan" and "Japanese Wine 12 Apostles" picked by Tadashi Agi will be presented in Hong Kong in November and December, for a wine-filled end of the year.


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.

  • 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.