Asian Food & Wine Matching Recommendations
Introduction
Food and wine pairing is all about making each bite and sip taste better together. You start by matching the wine’s weight to the dish’s intensity – a light white for delicate seafood, a fuller red for rich meats. Bright acidity in wine can cut through fatty or creamy foods, while a hint of sweetness can calm spicy heat. Then consider how flavours interact, you can echo a meal’s herbs and fruits or introduce a playful contrast. Texture matters, too – silky wines complement tender proteins, while more structured, tannic reds pair well with grilled or umami-rich dishes. Finally, always factor in cooking methods and sauces, since the way a dish is prepared can transform its flavours. With these simple principles, you’ll be confident choosing wines that enhance every meal.
Wonton Noodle Soup ($92)
Recommended Wine Pairing:
White Wine: Fantinel Pinot Grigio, Friuli Italy ($44 glass/$220 bottle)
Delicate floral and green-apple aromas in the wine echo the soup’s light scallion and ginger notes. Its crisp acidity and citrus notes enhance the delicate umami of the broth, while its light body avoids overpowering the soft wontons and noodles. And refreshing acidity that cuts through the broth’s slight fattiness and the wontons pork fat. Its light body & silky texture rolls across your palate with a smooth, almost slippery softness.
Stir-Fried Skinless Chicken with shallots & preserved beans in clay pot ($108)
Recommended Wine Pairing:
White Wine: Louis Latour Bourgogne Chardonnay, Burgundy France ($74 glass/$370 bottle)
Its medium body and light oak aging lend a creamy texture and subtle aromas of white peach, green apple, and hazelnut that mirror the caramelized shallots and clay-pot essence. Bright acidity cuts through the dish’s residual oil and salty umami, cleansing the palate so every bite tastes as vibrant as the first. Delicate toastiness from oak adds depth without overwhelming the lean chicken or earthy beans.
Hainan Chicken Rice ($138)
Recommended Wine Pairing:
White Wine: Louis Moreau Chablis, Burgundy France ($88 glass/$440 bottle)
A pale straw colour and greets you with gentle aromas of green apple, lemon peel, and a hint of wet stone. On the palate it’s light and crisp, with bright citrus flavours framed by a clean, mineral backbone. The wine’s fresh acidity simply lifts the mild taste of the poached chicken and keeps the silky rice from feeling heavy. Each sip refreshes your mouth, so the ginger-scallion oil tastes just as lively on the next bite. This simple, pure style of Chablis never overpowers, instead, it highlights the dish’s clean flavours.
Thai Green Curry with chicken, sweet basil, baby eggplants and rice ($103)
Recommended Wine Pairing:
White Wine: Vaglio Torrontes, Mendoza Argentina ($64 glass/$320 bottle)
It opens with bright floral and tropical aromas, orange blossom, lychee and a touch of citrus that echo the curry’s lemongrass and kaffir lime leaf notes. On the palate, it shows a medium body with a subtle creaminess, peach and grapefruit flavours to stand up to the chicken and eggplants. A lively, zesty acidity cuts through the rich coconut milk, while a fine mineral streak and gentle peppery spice on the finish mirror the dish’s green chilies and sweet basil. The result is a harmonious match that refreshes your palate and brings out every layer of the curry without overpowering it.
