Lyeen Lau, General Manager of Y Cork Wine Bar & Restaurant

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on Friday, September 03, 2010 12:00 AM

What made you choose Italian and French fusion food?

I chose the food to complement the wines. Y Cork is first and foremost a wine bar. There are quite a few wine bars in Shanghai but I saw a real opportunity for a wine bar that served food specifically chosen to complement the wines. We have a French chef that comes in to consult with our chef on seasonal menu selections to make sure they are authentic and will suit our wine list.

So if Y Cork is primarily about wine, does that mean you've worked in the wine business before?

I was studying international relations in Japan and lived there for six years. When I was abroad, I worked in a Western wine bar and discovered a passion for wines. When I returned to Shanghai, I took a WSAT wine foundation course to cement my knowledge and prepare for the new challenge of opening Y Cork Wine Bar & Restaurant.

What's your favorite food and wine combination?

My favorite is definitely the Rossini with a Californian Opus 1. The big red compliments the steak perfectly. The most popular dishes on the menu are probably the salmon tartare and the beef carpaccio though. The salmon goes brilliantly with a sparkling brut or a Pinot Noir.

Is this a one-off venture or do you have bigger plans for the future?

I am planning a restaurant empire! Because I speak fluent Japanese and love Japanese wines as well as Western ones, my next big project will be a Japanese bar and restaurant. It will be similar in style to Y Cork but serve Japanese food and a selection of sakes and plum wines alongside my favorite Western wines. Y Cork has to be successful first though!

When you're not imbibing wine, what do you do to enjoy Shanghai?

I like to go to my favorite wine bar, which is definitely the Hyatt - not Hyatt on the Bund or Park Hyatt, the original one. Their wine selection is fantastic and I love the ambience.