No need to fret about wine pairing if you are organizing a dinner of Singaporean cuisine. All you have to do is to go back to the basics in food-and-wine pairing and expand your search for suitable wines.

Pairing wine with Singaporean food is one of the many things that YATS Wine Cellars is called upon to handle. Other cuisines that have been successfully handled are Chinese, Japanese and even Burgers and Fries.

There are no special tricks or gimmicks used. Three basic principles are applied. First we match similarity in weight, which means heavy food with full-bodied wine. Then we go into avoiding clashes. Tannin is bad when it interacts with spice. And so is oak. Then we work on flavor synergy.

Here is an example of a menu that is employed for the wine dinner at Crowne Plaza Hotel in August.


at Shin Tien Di of Crowne Plaza Hotel

Wines from YATS Wine Cellars
For 14 persons


NV Ch. De Montgueret Rose Sec,Saumur
Selection of Beef, Pork and Mutton Satay


1999 Chablis 1er Cru Vaillons, Lamblin et Fils
Chilli crab


1994 Rioja, Reserva, Bodegas Marques de Caceres
Duck served with Char Kway Teow


1997 Pouilly Fume, 1 Millesime Bouchie
Hainanese chicken


1992 Duas Quintas Douro Reserva, Ramos Pinto
Light fish-head curry


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