Exploring the Worlds of Wine and Asian Cuisine

67 Pall Mall, the private Members’ Club for wine lovers, launches its much-anticipated book Wine & The Food of Asia. Written by Master of Wine Richard Hemming in collaboration with the At-Sunrice GlobalChef Academy, this work explores the complexities of pairing wine with Asian food, offering readers original insights into bridging the worlds of wine and Asian cuisine.

Wine & The Food of Asia is the result of extensive research conducted at the Singapore Club, including hundreds of methodical tastings carried out over a year. Featuring more than 400 wines from nearly 100 grape varieties across 20 countries, the book details 80 classic Asian recipes and a diversity of pairings — from accessible favourites to rare labels — designed to appeal to casual wine drinkers and seasoned collectors alike.

At the heart of Wine & The Food of Asia is a detailed examination of how wine matches with the vibrant, diverse, and often difficult-to-pair flavours of Asian food. 67 Pall Mall Asia’s Head of Wine, Richard, draws from over two decades of experience in the wine industry, from grape-growing to winemaking to education and communication. He brings this expertise to bear on a topic that has traditionally been overlooked by mainstream wine literature, challenging conventional wisdoms and introducing a fresh perspective on how wine can complement the cuisine of 13 countries across Asia, including India, Nepal, China, Thailand, Vietnam, Indonesia, Korea, Japan — and Singapore, of course.

The hardcover doubles as a practical guide in the kitchen, including recipes for well-loved dishes like Pad Thai and Black Pepper Crab provided by experts at the At-Sunrice GlobalChef Academy. For each recipe, Hemming outlines one main wine match plus at least two more options for reader’s consideration.

“Above all, we match wine with food in pursuit of pleasure, not righteousness. For me, the most enjoyable part of creating this book was cooking the recipes at home in Singapore — sometimes spending a full day in the kitchen – then opening a bottle or two to drink alongside the dishes. This is what matters most: bringing people together to share great food and wonderful wine. That, after all, is why 67 Pall Mall exists,” shares Richard.

In the words of Jeannie Cho Lee MW, “It was with delight and pleasure that I read this much-needed book. The world of wine is vast and deep; the world of Asian cuisine may be even more complex, so bringing the two together is nothing short of herculean!”

Wine & The Food of Asia will be available for purchase at the end of September through 67 Pall Mall’s online store, Kinokuniya, Book Bar and other select retailers. A wine reference, cookbook, and source of inspiration in one, the book makes an exciting addition to the collections of all wine and food lovers.

Exploring Asian Cuisine with Wine

Wine & The Food of Asia is the third book in 67 Pall Mall’s collection, this time focused on pairing with Asian cuisine. Richard Hemming MW, who leads the Club’s wine programme in Asia, provides an in-depth look at pairing principles, including analyses of how various spices interact with different wine styles. The result not only expands on conventional wine pairings, but also uncovers the possibilities of complementing, balancing, and elevating the flavours of Asian food with wine.

The book begins with elucidating the core principles that guide wine pairing, explaining fundamentals and surveying major styles to pinpoint the vinous variables that matter the most in understanding and enhancing the complexities of Asian food.

Next, Richard studies the flavours that define Asian cuisine, grouping spices by characteristics such as floral-fragrant, umami, or smoky-nutty-earthy. Citrusy lemongrass, pungent shrimp paste, fiery chilli, and more — their best matches are investigated, with identification of specific grapes and wine styles from across the globe. This section of the book provides novel insight into how different flavour profiles match with wines from around the world. Readers will come away with a new appreciation for both the art of pairing and the rich tapestry of Asian cuisine.

The final section of the book is devoted to 80 recipes for starters, main courses, desserts, and condiments, drawn from 13 countries across Asia. Categorised by origin, classic Asian dishes are accompanied by at least three recommended wine matches suggested by Richard. Options are listed to suit varying preferences and budgets, from crisp whites to bold reds and sparkling varieties.

Wine & The Food of Asia extends 67 Pall Mall’s passion for fine wine and food beyond its walls. Continuing the Club’s mission of enticing Members to pull the cork and explore new ways of enjoying wine, the book is a gateway for Members and the wider wine-loving community to push the boundaries of their palates and to connect through enriched experiences of wine and food.

Parsing the puzzles of pairing with Asian food, Wine & The Food of Asia is an indispensable guide to discovering new dimensions of flavour and enjoyment.