Ang Leong Huat 汪隆发, a family-owned, Singapore-born Chinese wine importer and distributor is celebrating its 100th anniversary in 2025. Since its founding in 1925, the company has become known for importing high-quality Chinese liquors, in particular the iconic Plum Blossom Hua Tiao Chiew which first gained popularity in the 1900s with labor unions as a drink of choice for dockside workers. Now helmed by the fourth generation of the Ang family, the company has remained resilient and has become a recognised leader in Singapore’s alcohol industry.

In celebration of their centennial milestone, Ang Leong Huat is introducing a limited-edition bottle neck tag for its house brand, Plum Blossom Hua Tiao Chiew 梅花牌. In addition, there will be upcoming exciting collaborations happenings such as a collaboration with the heritage Zi Yean Restaurant 自然, from 27 February to 16 March 2025 and a masterclass-cum-wine pairing dinner held on 13 March 2025, organised by Ang Leong Huat at Yan's Dining Fine Shanghai Cuisine 嬿青私房菜.

Special Edition Hua Tiao Chiew Bottle Tag

The famed Plum Blossom Hua Tiao Chiew. Read our review here!

The cornerstone of Ang Leong Huat’s legacy is the Plum Blossom Hua Tiao Chiew, a premium Chinese rice wine that is aged for five years. This rich, full-bodied wine is made from fermented glutinous rice and contains no added salt or artificial flavourings, ensuring a pure and authentic taste. The carefully crafted wine offers a smooth, complex flavour profile, making it perfect for both cooking and drinking.

The special anniversary bottle neck tag for the Plum Blossom Hua Tiao Chiew bottle will feature a bold red background, adorned with rows of Ang Leong Huat’s logo in a faded red accent, creating a textured, layered effect. The design is further enhanced with auspicious gold accents and the company’s signature blue colour, along with a 100th-anniversary logo specially designed for this significant milestone in the brand’s storied history.

Exclusive Collaborations with Zi Yean Restaurant

Ang Leong Huat will also be partnering with Zi Yean Restaurant to introduce a time-limited ala carte menu, running from 27 February - 16 March 2025. Curated and specially created by Chef Fok Wong Tin this exclusive menu highlights the unique role that Plum Blossom Hua Tiao Chiew plays in enhancing flavours across a range of exquisite dishes.

Hot Stone Fish Maw Superior Broth

Begin with the nourishing Hot Stone Fish Maw Superior Broth 花雕酒蛮焖石锅鱼鳔 ($25 per person) Exquisitely presented in a stone bowl, this dish features a silky broth enriched with generous slices of fish maw and dried scallop. To finish the dish, Plum Blossom Hua Tiao Chiew is added, lending a robust undertone. The alcohol’s depth enhances the savoury umami notes, creating a harmonious flavour profile.

The Hua Tiao Pork Ribs.

Savour the richness of Hua Tiao Pork Ribs 花雕排骨王 ($7 per person), a melt-in-the-mouth dish with tender, fall-apart pork. The sweet and salty flavours are beautifully balanced, while the addition of Plum Blossom Hua Tiao Chiew rounds off the dish with a perfectly aromatic finish. Finally, partake in a sweet ending with an elevated rendition of a classic Chinese dessert, the Traditional Style Glutinous Rice Ball 花雕酒怀旧汤圆 ($8per pax). Each morsel envelopes a cube of pian tang 片糖1 and is served in a warm ginger soup made with wentong Ginger. Guests may choose to add the Plum Blossom Hua Tiao Chiew to their desired amount and the addition of the wine tempers the sharpness of the ginger while cutting through the sweetness.

Kanpai!

88 Bamboo Editorial Team