Could restauranteur and chef Harlan Goldstein be holding the world's most expensive jeroboam of wine? He sold this bottle to a Chinese tycoon from Beijing for RM 1.2 million!
WOULD YOU PAY RM 1.2 MILLION FOR A BOTTLE OF WINE? AND WHO WOULD YOU INVITE TO SHARE YOUR PRECIOUS WINE? AND WHAT HAPPENS IF YOU SPILL A FEW DROPS ON THE FLOOR? AND HOW IF YOUR CARELESS MAID BREAKS THE BOTTLE ACCIDENTALLY BEFORE YOU CAN DEVOUR ITS CONTENTS? WHEN WOULD YOU DRINK THIS JEROBOAM? ON YOUR BIRTHDAY? YOU WILL HAVE TO CONSUME THE ENTIRE BOTTLE ONCE OPENED AS NO POINT IN STORING THE LEFTOVER AND AT THIS STAGGERING PRICE, THERE SHOULD NOT BE ANY DROP LEFT!
RICH AS I AM, EVEN I CANNOT RELATE TO SQUANDERING OVER A MILLION RINGGIT ON SOMETHING SO TRANSIENT AS WINE. ONCE BOUGHT, IT SHOULD BE CONSUMED AND ENJOYED AS IT IS EVEN MORE RIDICULOUS TO BUY IT AND THEN STORE IT AWAY OR DISPLAY IN YOUR LIVING ROOM WHICH IS EVEN MORE DECLASSE!
THEN AGAIN, ONCE YOU POUR THE PRECIOUS CONTENTS DOWN YOUR THROAT, THERE GOES YOUR MILLION RINGGIT.
YES, SURE, YOU WILL BE DRINKING YOUR OWN MONEY, THIS IS TRUE SO YOU CAN HAVE A GOOD GIGGLE!
IT IS UNLIKELY YOU CAN FINISH THE BOTTLE SINCE IT IS A JEROBOAM, EQUIVALENT TO 4 STANDARD WINE BOTTLES SO YOU WILL NEED TO DRAW UP A LIST OF FAVOURED FRIENDS. YOU WILL ALSO NOTICE THOSE WHO HAD BEEN IGNORING YOU WILL SUDDENLY BE YOUR BEST FRIEND!
The Golden Bar at GOLD by Harlan Goldstein
Main Dining Room at GOLD restaurant
Outdoor Terrace at GOLD
Hokkaido Sea Scallops Carpaccio
Wagyu Beef Cheek Ravioli
The more practical will spend the RM 1.2 million on a house, car, shares, bonds, diamonds, jewels, Ming vase, monumental sculptures, Old Masters, paintings or even go gambling as one of my friends did. He had allocated RM 400,000 cash for gambling but did not want to spend hours or days winning or losing. So he decided to go for broke---all or nothing! He played Roulette and of course you either win or lose with a 50% chance by choosing either Red or Black or Even or Odd numbers. So he bet on Red as his chance was 50% which he reckoned was good enough as he would either go home with RM 800,000 or lose everything. He went home with RM 800,000 and gave me a cheque for RM 8888.88 when I congratulated him profusely.
In this case, the buyer of this RM 1.2 million jeroboam of 1945 Chateau Mouton Rothschild was a Mainland Chinese, one of the nouveau riche who should have consulted me as to what to do with his millions!
HARLAN GOLDSTEIN’S HEAVYWEIGHT WINE CELLAR BRINGS IN THE GOLD
HK$2.38 million bottle of wine one of priciest ever sold in Hong Kong, new ‘big boy’ bottle arriving soon
The pride of one of Hong Kong’s most prestigious wine lists, a 1945 Chateau Mouton Rothschild Jeroboam, was snapped-up by a tycoon from Beijing. One of only 24 such rarities in the world, the collector’s item headlined Gold’s wine list under the aptly-named category ‘Crazy Stuff’ where wines start from HKD15,800.
Other collector’s items include a 1961 Petrus Pomerol at HK$148,000 and DRC Romanee Conti Grand Crus (1985 & 1971) from HK$180,000.
The restaurant’s prestigious collection extends to ‘Kings of Bordeaux’’, priced from HK$2,800 to HK$80,000, headlined by 1982 Chateau Petrus Pomerol and 1953 Chateau Lafite-Rothschild Pauillac. ‘Knights of Rhone Valley’ include a 1990 Chateau Rayas Cheateuneuf du Pape (HK$26,000) and extremely rare 2000 Jean-Louis Chave Ermitage Cuvee Cathelin (HK$26,000). ‘Nectars of Burgundy’ start from HK$2,500, rising to HK$90,000 for a 1985 Domaine G. Roumier Bonnes-Mares Magnum.
No less spectacular are ‘Noble Whites’ priced from HK$3,200 for a 2004 Chateau d’Yquem to 1989 and 1990 DRC Montrachet Grand Cru at HK$70,000. Spanish gems are highlighted by the renowned Vega Sicilia Unico, priced from HK$7,000.
A wide section of vintage champagne includes Dom Perignon, Krug, Louis Roederer, with non-vintage bottles priced from HK$880. Exquisite dessert wines include 1999 Clos Haut Peyraguet Sauternes (HK$580).
Mind you, not every Hong Konger is wallowing in cash so there are wines dedicated to them. So thoughtful of Harlan Goldstein! Despite the elite stars of the cellar, wine by the glass starts from just HK$88 (RM 44) – with a large choice of white wines from France, Italy, New Zealand, South Africa and Spain, plus red wines from Australia, Argentina, Chile, France, Italy, New Zealand and the United States. Grappas from HK$118 and ports from HK$88-248 are also on the list.
Harlan Goldstein takes personal responsibility for recommending fine wines at Gold, one of Hong Kong’s most fashionable restaurants and pre-dinner cocktail venues ‘to see and be seen’.
“I know the food and the taste and textures of everything on the menu and it’s my goal to have my diners take a mind-blowing culinary journey of drinking wine and eating food,” he says. “If it’s a hot summer day, I’ll start of with a friendly Shaw & Smith Sauvignon Blanc from Australia. For a more serious diner I recommend Wente Riva Ranch Chardonnay, Peter Michael la Carriere Chardonnay, Jermann Chardonnay or Giaconda Estate Vineyard Chardonnay. I recommend them with a carpaccio of scampi with figs and orange and citrus dressing, or oysters on the half shell with three different dressings, or steamed clams with Iberico hams and crispy garlic and basil and chilli.”
Cabernet Sauvignon pairs well with many of his dishes. With ragu of wild boar or charcoal grilled beef florentina, he recommends a French wine Chateau le Gay Pomerol 1989, which “goes unbelievably with a lamb dish or roast chicken”.
Goldstein continues, “I tend to lean towards richer more full body wines from Italy for main courses which are a bit richer and heavier – for example, 2007 Grattamacco Bolgheri Rosso Superiore. I love researching and discovering new treasures to constantly add to the wine list. I think many restaurants do it backwards, offering customers the wine list first, and after they have ordered the wine, ask them to choose the food.
“But it should be the other way round. The wine complements the food so pick the food first then think about the wine. And when the wine and food matches, it blows your mind. My biggest pleasure is to see good food paired with good wine, knowing my customers are enjoying it. Of course, while I can’t be there to recommend for everyone, our staff are also trained in wine.”
With its own outdoor lounge terrace overlooking Wyndham Street and Lan Kwai Fong, Gold transforms into a late-night cocktail bar after 10.30–11pm with visiting DJs from as far afield as Ibiza, London and Australia.
During ‘Happy Hour’, spirits, wines and select house cocktails are priced at just HK$55 on Monday-Friday from 5-9pm.
Gold by Harlan Goldstein is located at Level 2 LKF Tower, 33 Wyndham Street, Central, Hong Kong.
For reservations, (852) 2869 9986.
GOLD By Harlan Goldstein
Gold by Harlan Goldstein, the latest venture from celebrity chef Harlan Goldstein, opened on November 19 2010. Located on the second floor of LKF Tower, Gold promises to be a must-go experience for its ‘wow’ factor alone – with the glitter of gold as its vibrant design. Gold by Harlan Goldstein’s diverse modern European menu is inspired by the ethnic and international cuisines of his Lower East Side New York roots. As always, diners can expect unique food from Goldstein whereby he puts his own twist with a variety of different techniques including smoking and slow cooking to maintain the natural flavour and moisture of ingredients.
Goldstein established his name in Hong Kong at Aberdeen Marina Club, followed by the signature restaurant Harlan’s and the offshoot three-venue concept at IFC, H One, The Box and G Bar.
Goldstein is no longer affiliated with any of the other restaurants in Hong Kong including Harlan’s at The One in Tsim Sha Tsui.