Even though we have introduced 10 Asian dishes to pair with our French wines before. But it never hurts to explore and discover new palates. So, here are 10 more amazing Asian dishes that you can pair with our fantastic French wines! What’s better is that you can try these unique pairings on your own at our partner restaurants where you can bring our wines with free corkage.
1. Seafood Dim Sum (MYO) & Bordeaux Blanc, Château Jeanguillon, 2016
Dim sum is a Cantonese-cuisine-favourite for both Asians and non-Asians, its varieties including har gow, siew mai and crispy prawn dumplings. These delicate seafood dim sums call for a minerally sauvignon blanc, such as the Jeanguillon. The acidity of the wine balances the seafood perfectly, while beautiful citrus aromas engulf the dumpling skin.
Wine: Bordeaux Blanc, Château Jeanguillon, 2016
Recommended Restaurant: MYO Restobar (CBD)
2. Deep-Fried Fish (Dancing Fish) & Gaillac Blanc, L'Ombre Fraîch, Domaine d’Escausses, 2017
Dancing Fish, the Malay-Indo signature dish of the award-winning restaurant with the same name, boasts its crispy, golden skin and soft white meat. A blend of sauvignon blanc, muscalle and loin de l’oeil, the white Gaillac will bring out the flavour of the fish meat through its smooth acidity and fruity, mineral structure.
Wine: Gaillac Blanc, L'Ombre Fraîch, Domaine d’Escausses, 2017
Recommended Restaurant: Dancing Fish Signature (Orchard)
3. Rice Vermicelli (Forest森) & Languedoc Esprit de Souche, Domaine Galtier Blanc 2017
Rice vermicelli (or bee hoon) is a type of noodle that can be cooked in many different ways. Celebrity chef Sam Leong serves his signature dish, tiger prawn rice vermicelli with Chinese wine in superior chicken broth. Try the dish with a fruity and aroma Galtier, which brings rich notes of peach, pineapple and grapefruit that adds complexity to the prawn and chicken broth flavours.
Wine: Languedoc Esprit de Souche, Domaine Galtier Blanc 2017
Recommended Restaurant: Forest森, Resorts World Sentosa (Sentosa)
4. Char Siew (CHAR) & Languedoc Esprit de Souche, Domaine Galtier Rouge 2014
Char siew, or “barbecue meat”, is known for its red colour and classic sauce that is sweet, salty and sticky. To match the powerful flavours of the meat and the sauce, the red Galtier is the perfect candidate. The robust blend of syrah, grenache and mourvedre gives off an intense fruitiness and spiciness that can bring out the sticky texture and pleasant sweetness of the meat.
Wine: Languedoc Esprit de Souche, Domaine Galtier Rouge 2014
Recommended Restaurant: CHAR (Jalan Besar)
5. Mei Cai Kou Rou (Goldleaf) & Côtes du Rhône, Bio Orby 2017
A Taiwanese favourite, mei cai kou rou boasts a beautiful pairing between the tangy, luxurious braised pork belly flavours and sour, refreshing mustard vegetables. A medium-bodied red wine with some spicy and smoky notes will balance the strong taste of the meat and bring out the flavours of the vegetables: Côtes du Rhône Orby, a blend of syrah, grenache, cinsault, will do the trick.
Wine: Côtes du Rhône, Bio Orby 2017
Recommended Restaurant: Goldleaf (Katong)
6. Balinese Pork Satay (Ding Dong) & Minervois Rosé, Château de Bagnole, 2017
The pork satay at Ding Dong showcases a modern yet nostalgic version of the classic dish, accompanied by sambal peanut sauce and crispy garlic pieces. There needs to be lots of aromatics in the wine to balance the heat of the sauce. The dry and fruity Minervois Rosé executes this, while refreshing the mouth with its minerality.
Wine: Minervois Rosé, Château de Bagnole, 2017
Recommended Restaurant: Ding Dong (Telok Ayer)
7. Cold Crab (Lee Do) & Savigny-Les-Beaune, Blanc Les Saucours, Domaine Louis Chenu 2016
The cold crab with delicate, sweet meat is filled with creamy, golden roe that melt in your mouth. The perfect wine to pair both the meat and roe is the Blanc Les Saucours from Domaine Louis Chenu: a blend of chardonnay and pinot blanc. Like the crab, the wine has citrus and pineapple notes as well as buttery, creamy qualities that compliment the crab flavours.
Wine: Savigny-Les-Beaune, Blanc Les Saucours, Domaine Louis Chenu 2016
Recommended Restaurant: Lee Do (Ubi)
8. Lobster Porridge (Wan He Lou) & Pays d’Oc Sauvignon 2017, Le Ballon, Famille Vic
Cooked in Teochew style, the lobster porridge at Wan He Lou breathes a wonderful umami flavour heightened by the lobster roe, while the firm and juicy lobster meat gives a more solid texture overall. The Ballon sauvignon blanc will be able to add an interesting acidic, fruity aroma to the porridge and give a new dimension to the combination of porridge and wine.
Wine: Pays d’Oc Sauvignon 2017, Le Ballon, Famille Vic
Recommended Restaurant: Wan He Lou (Jalan Besar)
9. Soya Sauce Chicken (Lee Fun Nam Kee) & Pays d’Oc Cabernet Sauvignon, Le Ballon, Famille Vic, 2017
Lee Fun Nam Kee’s signature soya sauce is thick and rich and the natural taste of chicken blends in smoothly with the sauce. To balance this powerful sauce, the Ballon cabernet sauvignon is ample and distinct enough to enjoy the best of both food and wine. The myriad of black fruits and elegant tannins of the wine are sure to give a pleasant finish to the earthy, salty soya sauce chicken.
Wine: Pays d’Oc Cabernet Sauvignon, Le Ballon, Famille Vic, 2017
Recommended Restaurant: Lee Fun Nam Kee (Toa Payoh)
10. Roast Crackling Pork (Feng Shui Inn) & Bordeaux Rosé Château Haut Bessac 2017
Roast crackling pork is a Cantonese BBQ favourite, characterized by its deadly soft meat and crispy skin, and is often paired with yellow mustard. The Haut Bessac rosé (Bordeaux) is a perfect partner-in-crime. Its fresh fruitiness blends well with the delicate pork meat and tones down the spicy yellow mustard.
Wine: Bordeaux Rosé Château Haut Bessac 2017
Recommended Restaurant: Feng Shui Inn, Resorts World Sentosa (Sentosa)
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