Flavours of Asia: a wine-matching dinner with Richard Hemming MW

Pairing the great wines of the world with the spice-rich flavours of Asia is incredibly tricky, but getting it right is incredibly rewarding – and incredibly delicious! Join us for this bespoke five-course dinner to discover this for yourself.

Nobody knows the subject better than our resident Master of Wine Richard Hemming, who has spent the last two years writing our latest book, Wine & The Food of Asia. Based on months of original research, Richard unearthed brand new ways to match diverse wines with classic Asian dishes.

In partnership with Spices Restaurant at The Repulse Bay, we are serving a menu that recreates the recipes and the specific wine matches from the book. Starting with an aromatic Tandoori-cooked curry, top-class Condrieu from Stéphane Ogier provides opulent stone-fruit indulgence. Next, a spicy, oak-influenced Sauvignon-Semillon blend made by South African superstar Duncan Savage has the sophistication and weight to pair with piquant daal makhani. Moving to Malaysia, the rich coconut creaminess of beef rendang goes with an exotic, tropical Gewuztraminer, while classic Phad Thai finds its perfect partner in a powerful Central Otago Pinot Noir from Surveyor Thomson. We finish with an irresistible mango sticky rice washed down with the fizzy sweetness of GD Vajra’s excellent Moscato d’Asti.

With each course and its wine match personally introduced by Richard, this dinner will open your eyes – and your tastebuds – to bold new frontiers of flavour.