Food & Wine Matching
Kai Hoi Bai Toei [Fried Chicken in Pandan Leaf]
Tod Man Pla [Curried Fish Cakes with Sweet Chilli Sauce]
Ground fish is spiced with kaffir lime leaf and red curry paste and fried. A chilli dip made with diced cucumbers and chopped peanuts adds texture and crunch to the sauce, making it an excellent dipping sauce for fish cakes.
The ideal wine pairing will be a vibrant aromatic white wine, perky rosé or fruity light-bodied red.
Singapore Chilli CrabThis seafood dish is popular in Singapore and Malaysia. Mud Crabs are typically used and stir-fried in a semi-thick, sweet, savory tomato and chilli sauce paste.
Honey Glazed Char Siu
Smoked Pigeon with Oolong Tea Leaves
Cantonese Braised Brisket
Crystal King Prawn with Parma Ham
Wagyu Beef Teppanyaki [Celebration]
Grilled Unagi [Lifestyle]
Murg Makhani (Butter Chicken)
Mushroom and Pea Masala
- 1 bottle for up to 2 food matches
- 2 bottles for 3 to 5 matches
- 3 bottles for 6 to 10 matches