Contemporary Chinese restaurant helmed by the Emmanuel Stroobant Group hosts a five-course wine pairing dinner with dishes like chilled Boston lobster spring roll and foie gras terrine; Blue Lotus signature chili pomelo crab claw in mini buns; and slow-cooked Australian wagyu beef with white daikon and truffle rice. Wine pairings are from E. Guigal winery and include bottles of 2007 Chateauneuf du Pape and 2008 Cote-Rotie Chateau d’Ampuis.
