wine

We invited sommeliers from three MICHELIN-listed restaurants to elaborate on the selection and methods of wine pairing for Chinese dishes, based on two classic Lunar New Year dishes, Buddha Jumps Over the Wall and White Poached Chicken, as well as one of their restaurants’ signature dishes.

Spring rolls with champagne? Pho with red wine? We've got the answers.

MICHELIN Guide Kuala Lumpur and Penang 2024's Sommelier Award winner, Cze Ying Yap of Hide, gives us the 101 on pairing wine with flavourful Malaysian dishes.

In partnership with food purveyor Angliss, chef Mathieu Escoffier of one-MICHELIN-starred Ma Cuisine reimagines the classic beef tartare, and prepares it surf and turf style with geoduck and oysters.

Five cool reds to sip on hot summer days.

If you’re looking for the most gastronomic wine experiences in Singapore, there's a good reason why you’ll find it at Les Amis, Iggy’s, Ma Cuisine and Corner House

The sommeliers at Cheek Bistro, Restaurant Jag, Buona Terra and Summer Pavilion weigh in on the natural wine debate and give their top tips on how to pair minimal intervention-style wines with fine dining fare.

These MICHELIN-listed restaurants are opening their cellar doors and offering their carefully curated wines for takeaway and delivery at special prices.

True to Robert Parker’s vision to independently evaluate and highlight wines from all around the world, this innovative move will encourage wine lovers to explore new territories and learn about the passionate work of wine makers.

Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.