Saturday night at Loaf On, the one-star Michelin restaurant in Sai Kung unfolded over Champagne, seafood, and one beautifully paced table.
Hosted by Hubert de Billy, fifth-generation owner of Pol Roger, guests explored a selection of the house’s cuvées alongside Loaf On’s signature Cantonese dishes — a menu built around pristine seafood, wok aromatics, and the natural sweetness of the ingredients themselves.
Brut Réserve NV opened the evening with freshness and finesse, its fine mousse and citrus-driven profile working effortlessly with the delicate scallops and razor clams. Blanc de Blancs 2016 brought sharper mineral tension and salinity to the lobster courses, while the richness and layered depth of Sir Winston Churchill 2018 carried seamlessly into the savoury intensity of the honey-glazed pork ribs.
Founded in 1849, Pol Roger remains one of Champagne’s great family-owned houses, with a style defined by precision, patience, and understated confidence. Those qualities showed clearly throughout the dinner — not through excess, but through balance, texture, and remarkable persistence in the glass.
One of those evenings where every bottle seemed to arrive at exactly the right moment.
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