Our team are full of delicious recommendations when it comes to pairing Asian flavours with wine. We asked our colleagues across our four Asia offices (Tokyo, Hong Kong, Bangkok and Singapore) to share some of their favourite regional dishes and the bottles they’ll be uncorking alongside them. Warning: their recommendations will make you hungry.  

Jun Shibata, Marketing Executive, Tokyo 

Izakaya pub favourites with Own Selection Pessac-Léognan 

Japan, while abundant in sunlight, is also an extremely water-rich nation. As its snow-capped peaks gradually melt from spring to summer, this water not only feeds the rice fields, but also nourishes an array of mountain herbs and spices unique to this terrain. Sansho (Japanese pepper) and shiso leaves (known as perilla in the west), all play an important part in seasoning the dishes that grace the tables of Japan’s izakayas by night. It’s hard to believe that beef was only brought to Japan from the West a mere 150 years ago, with it now being a fixture of the national cuisine.  

A more robust cut of beef, seasoned with these Japanese herbs, goes very well with the herbaceous character of certain Bordeaux wines. One of my favourites is shigureni, a beef dish simmered in sweetened soy sauce and ginger. You slowly simmer the beef, enough for the ginger and soy sauce to soak into it, while taking care not to overcook it so the meat retains its bite and texture. Season it with sansho, one shiso leaf and a dash of freshly cut spring onions. It’ll balance beautifully with the plum and cassis notes in our Own Selection Pessac-Léognan. 

Joey Luo, Account Manager, Bangkok  

Sichuan cuisine with Moscato, Lambrusco and Riesling  

As someone from Sichuan, I’m often asked whether the region’s famously spicy food can pair well with wine. With its fiery heat and numbing sensation, the complex combination of flavours, textures, and aromas in Sichuan dishes can make wine pairing a challenge. However, I always encourage people to play around, especially with a multi-course meal, because there are actually plenty of great wine options.  

Let’s start with one of my favorite dishes: Sichuan boiled fish (shui zhu yu) or Sichuan boiled beef (shui zhu niu). This popular Sichuan dish is also my go-to choice when I’m abroad and craving something spicy. While hotpot typically requires a group to enjoy, these two dishes can easily be savoured solo. 

Shui zhu-style dishes are rich in chillies and Sichuan peppercorns, which, in my opinion, are the heart of any authentic Sichuan dish. The peppercorns have a unique, almost addictive fragrance and create that signature numbing sensation. 

When pairing wine, it’s important to remember a few principles: sweetness can help temper the heat, while youthful, fruity wines work well because their dryness and subtle sweetness complement the aromatic complexity of Sichuan flavors. Wines with bubbles or good acidity can also refresh your palate between bites. 

Given these guidelines, there are plenty of great options. Moscato or Lambrusco, with their lightly sweet bubbles, can help calm the spice. German Riesling, such as our off-dry Mosel Riesling or Weingut Robert Weil’s dry Trocken, would be my go-to bottles for a casual Sichuan food night. If you prefer red wine, opt for a young, fruity wine like a Chilean Merlot.  

Darren Lee, Account Manager, Singapore  

Eva Fricke Riesling with Cantonese dim sum 

Fans of German Rieslings may be familiar with Eva Fricke, a superstar producer of dry Rieslings in Rheingau. I had the opportunity to taste her 2023 release of Rheingau, Kiedrich and Schlossberg in our Singapore office just last month and was particularly fond of the Kiedrich, a village-level dry Riesling. It has complex tropical fruits on the nose, citrus peel on the palate and a touch of salinity on the finish – a very well-balanced expression.  

This will be a delightful match for the delicate flavours and textures of dim sum. Imagine yourself in a bustling Cantonese restaurant enjoying a variety of dim sum paired with a refreshing glass of dry Riesling – a perfect afternoon for me. 

Har gow (steamed prawn dumplings) first comes to mind. The wine’s crisp acidity cuts through the richness of the shrimp filling, while its citrus notes and minerality enhance the natural sweetness and subtle umami notes of the shrimp. 

Consider also pairing it with siu mai (steamed dumplings with pork and shrimp filling). The acidity of the wine balances the savoury richness of the pork and shrimp filling, while its citrus notes complement the ginger and spring onion accents. 

My favourite pairing is with char siu bao (steamed bun filled with barbecued pork), a Singapore office favourite that a colleague always buys for the team for breakfast. With its rich, sweet-savoury flavours, char siu bao are best complemented by a refreshing dry Riesling for a perfectly balanced gastronomic experience. 

Jonathan Leung, Account Manager, Hong Kong  

Chaozhou cuisine with Champagne, Burgundy and more  

Chaozhou cuisine really stands out in the Guangdong culinary scene, and as someone who’s half Chaozhou, I can’t get enough of it. Located along the coast, Chaozhou in Guangdong is known not just for its mountain delicacies but also for its incredible seafood.  

First up is the Chaozhou oyster omelette, a true local classic that I always order. The crispy base is made from a mix of tapioca and wheat flour, and it’s packed with spring onions, coriander, pepper, fish sauce, and of course, the star of the show: fresh mini oysters. Fried to perfection, the omelette is both crispy and chewy, while the half-cooked oysters are sweet and briny with a wonderful minerality. For this dish, I’d recommend the 2017 Leclerc Briant Abyss Brut Zero, which has a refreshing acidity and bubbles that cut through the richness of the fried dish. Its minerality complements the oysters beautifully, making it a fantastic pairing.  

Next, we have Chaozhou braised foie gras. Unlike the French pan-seared version, Chaozhou foie gras is known for its delicate texture with a pink hue. Soaked in a flavourful braising liquid with spices like Sichuan pepper, star anise, cinnamon, licorice, and dried tangerine peel, it’s aromatic without being heavy. To match such rich flavors, I suggest a multi-layered wine like a Burgundy Premier Cru, particularly the 2018 Camille Giroud Chambolle-Musigny Les Borniques, which boasts plenty of fruit and sweet spices. Another great option is the spice-forward 2010 Biondi-Santi Brunello di Montalcino: with its balanced tannins and acidity, it reveals dried fruit, tangerine peel and olive notes – an exceptional pairing. 

For a modern twist, some contemporary Chaozhou dishes soak the foie gras in whisky, resulting in a tender and smooth texture with a delightful malt aroma. Pair it with the rich, fruity 2008 Berry Bros. & Rudd Balmenach from Speyside for a truly exceptional combination. 

Joshua Friend is one of our Senior Account Managers, based in London. Earlier this year, he took the opportunity to work in our Hong Kong office for two months. He was warmly welcomed by our Hong Kong colleagues, with whom he shared many memorable meals and wonderful wines.

“Fancy working in Hong Kong for a few months, Josh?” 

“Yeah, alright then!”

I’m paraphrasing, of course; life isn’t quite so simple, but I was delighted to be offered an opportunity to work in Hong Kong for two months and quickly found myself on a 14-hour flight heading east. 

Having never visited Asia, let alone Hong Kong, my nerves were drowned out by excitement. My first challenge, having collected my luggage from the extremely smooth Hong Kong International Airport, was to negotiate my way to my hotel without any cash. After a long flight the occasional grunt from the cab driver was enough conversation to satisfy us both. I pulled up to my sky-scraping hotel; at first glance it was clear that I would be living the high life in Fortress Hill (literally up on the 19th floor), overlooking Tsim Sha Tsui and Victoria Harbour. After successfully checking in and catching up on much-needed sleep, it was time to meet my new colleagues.  

I was greeted with open arms and a compulsory dim sum lunch invitation; the much-anticipated lunch quickly came around. Being a newbie in Asia and having a Western palate, they were very keen to test me: I was told that I have the chopsticks ability of a young child, which I took as a compliment. A delicious array of dim sum was washed down ’09 Lafite, ’17 Le Clos Blanc de Vougeot by Vougeraie and ’17 Les Chapaudaises by Guiberteau; as first days go, it was not so bad. 

The food in Hong Kong more than lives up to its reputation. I was offered an abundance of recommendations, all of which exceeded expectations. A very small recommendation, but if you find yourself in Central and fancy a quick bite for lunch, visit Big JJ’s Seafood Hotpot restaurant – their beef noodles are cheap and delicious.  

How can I talk about food in Hong Kong without mentioning hot pot? Everyone I met in and outside of work was so welcoming, and invitations to dinners and lunches were hard to decline, especially when they knew full well that I didn’t have any mates in the city and had zero plans. I’m proud to say that I had hot pot on four consecutive Fridays in a row. If you’re unfamiliar with hot pot, it’s essentially a big boiling spicy broth in the middle of the table that you dunk fine cuts of meat and vegetables into over three to four hours. They are social and fun, and the food is exceptional. The novelty takes a while to wear off, but I don’t think I could have stomached a fifth.  

Hong Kong’s appeal as a wine trade hub is multifaceted. The city’s strategic location, free-market economy, and lack of tariffs on wine imports have made it an attractive destination for wine producers and merchants, like us. One of the most noticeable differences between the UK and Hong Kong was how price-savvy customers are. Due to the lack of restrictions, any Tom, Dick and Harry can set up a wine company if they have sufficient funds, meaning that just a £10 difference in price can be the difference between a sale and no reply to an email.  

This is where service is so important. If you want attentive, empathetic and thoughtful service, speak to one of our Hong Kong Account Managers. Their passion and love for wine is second to none. Customers always come first with every decision made. Their exquisite wine dinners rival our amazing events in our cellars at No.3 St James’s.  

After countless wine tastings, four consecutive hot pots and many calorific dim sum lunches balanced by beautiful weekend hikes, my two-month secondment in Hong Kong came to an end. It was an invaluable experience that was both professionally rewarding and personally enriching. If you ever get offered the chance to visit my new favourite city, take it.  

We’re delighted to reveal the latest issue of our No.3 magazine, which explores the theme of “craft”. In this edition, we meet the coopers of Loch Lomond Distillery, discover how winemakers craft extraordinary expressions in extreme conditions, and explore Piedmont through the photographer’s lens. 

Let me start by painting a specific picture. At Bodiam Castle in East Sussex, the walls are marked with all manner of strange etchings. Names of visitors from bygone centuries, lovers’ initials, circles to protect against witchcraft. Carved into the sandstone, these walls have a unique patina, textured with the passage of time. The oldest markings of all are rudimentary stars and arrows. These are the signatures of the 14th century bricklayers, etched into each block so they could be paid accordingly at the day’s end. 

A simple signature, the maker’s mark. It takes seconds to etch, but the information it contains is vital. Like all graffiti, it is a declaration: I was here. I made this. It speaks to the artisan’s personhood, their presence in the world. The things we create contain a little part of us, preserving our memory for posterity. In this way, craft makes space for a dialogue through time. We pick up the threads of those who have come before us, while speaking directly to future generations. 

The spirit of craft lies at the heart of the latest issue of our No.3 magazine. It is a celebration of creativity and all sorts of labours of love. We raise a glass to makers and craftspeople of all stripes – from winemakers and teamakers to coopers and photographers. We travel to wild frontiers, meeting the producers collaborating creatively with extreme forces. We take a closer look at the everyday objects that live in our homes, the signs that adorn our streets, and in doing so, we reveal the quiet magic that craft lends to our daily lives. 

This is just a brief taste of what lies in this issue. There’s plenty more besides that too, but I wouldn’t want to ruin the surprise.  

Delve into our digital magazine here or pick up a printed copy in our Basingstoke Shop, our Wine Shop at 63 Pall Mall, or our Spirits Shop at No.1 St James’s Street

Home to a selection of grape varieties producing widely diverse wine styles, the Loire is a dream region for food matching. Here, we explore some of its pairings for shellfish.  

As one of the most diverse wine regions in France, possibly even Europe, the Loire has all manner of wine styles to please any palate. Names like Sancerre and Pouilly-Fumé are among its best-known appellations – these crisp, tart Sauvignon Blancs have been regulars on wine lists for years. But there is so much more to explore.

The wide range of colours and styles make Loire wines a superb choice for food pairing, whatever the flavours or textures of the food in question.

Forming the backbone of the Loire is the Loire River – the longest in France. While we might be talking freshwater here rather than saltwater, the Loire does reach over to the west coast of France. Here, the Pays de la Loire meets the Bay of Biscay where both oysters and moules can be found.

Speaking of oysters, let’s start with these exalted bivalves and a Loire wine to complement them. After all, life can’t always be Champagne and oysters.

Muscadet, in my opinion, is a somewhat maligned and misunderstood appellation. It is sometimes disregarded for being too subtle or unassuming, but I think this does it a disservice. It is delicate and elegant. If we follow the adage of wine pairing that “what grows together, goes together” then a delicate Muscadet from the coastal Loire is a shellfish lover’s dream.

Made from the Melon de Bourgogne grape, Muscadet is light and fresh – it must be 12.5% ABV or less, according to the laws of the appellation. It plays more of a supporting role with food partners, highlighting certain elements in your dish. Its crispness and high acidity are heavenly with oysters, especially those which have been sourced off the coast of Vendée, also in the Loire – the very embodiment of “growing and going together”.

Jumping the length of the Loire river and moving to the far east of the region, we land in Pouilly-Fumé. These crisp and mineral wines are made from Sauvignon Blanc. While they do have expected Sauvignon Blanc characteristics of citrus and green fruit, there is much more complexity and richness here than you’d find in your average bottle of Sauvignon.

The name itself (Fumé) confirms the slightly smoky, gunflint element you will find in Pouilly-Fumé which make it a beautiful match with prawns. But you need not worry here about fancy sauces. Unadulterated, freshly shelled prawns with oven-warm crusty bread and a cool glass of Pouilly-Fumé are a trio of tempered, briny tang.   

Another technique for food and wine pairing (but certainly not a foolproof one) is that of matching a food’s colour with a wine of a similar shade. Lighter coloured food like chicken, therefore, pairs with white wines. By this notion then, our shelly adventure with the wines of the Loire should stop with the whites. Red wine lovers will be delighted to hear this is not so.

The Sancerre appellation may be best known for its white wines, but it is red Sancerre that I want to talk about here – but by all means, please do pair a bowl of moules marinières with a white Sancerre.

Made with 100% Pinot Noir, red Sancerre is a light wine with red fruit flavours and often, some leafy and more savoury notes (particularly as it ages). It makes a very pretty match with fruits de mer but again, hold the sauce here and let the wine and the shellfish work their magic alone. It even sits well alongside some of the richer, meatier shellfish like brown crab or even lobster as the acidity cuts through the brine.

Ultimately, whenever you plan to enjoy a bottle of wine with some delicious fare – be it seafood, salad or lamb shank – there is always one question you should ask yourself first. Is it good to drink? That is the delicious oyster and the rest is just shell. 

Our Loire offer is now live. Explore the full range and discover more here.