This unoaked wine maintains high acidity and rich tannins, creating a spectacular layered pairing with the complex flavours of molecular soup dumplings.

Pairing king prawn with red wine is challenging, but these prawn balls coated in salted egg yolk sauce create a savory flavour that works well with red wine. We've brought a 2012 Château Latour that has softened tannin, pairing beautifully with the salted egg yolk flavours.

The rich peanut satay sauce and grilled aroma give these chicken satay distinctive Asian flair! We've paired with a famous 100-point American Syrah, creating a perfect match. The wine's full fruitiness accommodates the spicy flavours, while its fine tannins don't clash with the heat and enhance the satay's spice notes.

Ah Yat's braised abalone is a coveted delicacy! We've paired it with an exceptional 13-year-aged Bordeaux red wine, whose gentle tannins and delicate fruit notes complement the beautiful candied abalone and sweet oyster sauce, enhancing both the food and wine experience.

Drunken lobster, topped with salmon roe, is elegant and intensely flavourful. Paired with a Bordeaux white wine known for its high minerality, it enhances the lobster's freshness while its light floral notes and gentle acidity cleanse the palate, allowing every bite to sample the best flavours of the lobster dish.

This relatively gentle Australian Merlot features smooth, light tannins and abundant fruit flavours that pair perfectly with Italian prosciutto and melon. This sweet-savory combination allows the wine to shine brilliantly, while the smooth tannins complement the ham, leaving a delicious lingering aftertaste.

Lightly roasted burrata cheese with Chinese XO sauce creates an unique savory profile with exciting heat. Paired with an exceptional Syrah from Inner Mongolia, the wine's rounded, jammy characteristics work synergistically with the XO sauce while allowing the fresh cheese flavours to fully emerge, creating harmony between texture and aroma.

This Feijoada has a rich flavour, full mouthfeel, and subtle spices, making it an overall hearty dish! We pair it with a whisky-based cocktail that's relatively simple and direct. Being spirit-based, it's equally rich but helps cut through the fat and its acidity balances any spiciness, creating a harmonious pairing.

This unique modern wife cake is distinctive with its sweet and sour balance, making it an outstanding semi-dessert! We pair it with a craft beer featuring rich coffee notes, using a special blending method to combine the flavours. We hope each brings out the unique taste of the other!

Japanese grilled squid is umami-forward but also has rich sweetness from the Japanese sauce. We pair it with a classic Chinese baijiu, Guojiao, using its high alcohol content and complex aromas to preserve the squid's umami while cutting through the sweetness – a perfect complement!