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The unique heritage of Singapore, including a vibrant hawker centre scene, were some of the elements found in the Hollywood movie 'Crazy Rich Asians' which hit cinemas worldwide last month. At around the same time, our government announced that our rich hawker culture will be nominated for inscription into Unesco's Representative List of the Intangible Cultural Heritage of Humanity. Indeed, the local hawker centre is where people from all walks of life come together to enjoy a meal and as our beloved local dishes are easily (and frequently) found on our dining tables, many of us would have attempted to pair these delights with wines at some point. A quick check amongst peers shows that many have done a Riesling pairing as a "safe bet" in recent years but this fourth quarter, why not let loose, get adventurous and pair some of our Singapore Hawker Food Classics with our Italian Whites on offer!
Castello del Terriccio Con Vento Bianco 2014 @ SGD 39 nett each (U.P $47)
Stir-fried with eggs and preserved radish, the popular Fried Carrot Cake comes in 2 versions: black and white. The 'black' version is fried with sweet, dark soya sauce whereas the 'white' is not. Pair this semi-sweet, savory dish with a bottle of Con Vento Bianco 2014 made from Sauvignon Blanc and Viognier which has lovely floral aromas to enhance the wok-fried taste. Yet at the same time, this is a wine that is medium-bodied with a rich, viscous mouthfeel and would be able to carry its own without being "weigh-down".
Nittardi BEN 2017 @ SGD 30 nett each (U.P $40)
Possibly one of our national dishes is the Singapore Chilli Crabs that are stir-fried in a semi-thick, sweet, savoury tomato and chilli-based sauce thickened with beaten eggs. No chilli crab experience can be complete without dipping the fried/steamed buns called mantou, onto the yummy sauce. Pair the chilli crab and buns with a bottle of Nittardi BEN 2017 made from 100 % Vermentino. There is good structure to this wine, a tangy, citrusy freshness to complement the tomato/ chilli-based sauce of the crabs and a tinge of minerality to intensify the crisp seafood taste.
Pio Cesare Gavi 2016 @ SGD 36 nett each (U.P $45)
The Singapore Chicken Rice is typically prepared according to traditional Hainanese methods and sees the entire chicken being poached to perfection in sub-boiling temperatures, with the resulting stock skimmed off and used in the steaming of the aromatic rice. We recommend to savour with our Pio Cesare Gavi 2016 made from 100% Cortese grape which are sourced exclusively on hillside vineyards in selected locations. Full ofclean ripe fruits and light spice aromas, this salty Gavi offers a mild contrast against the sweet chicken taste but yet cut through the fattiness of the dish with ease.
Pio Cesare L'Altro Chardonnay 2016 @ SGD 38 nett each (U.P $48)
A plate of Oyster Egg omelette (a.k.a orh luak) evokes much emotions from foodies here as despite its seemingly simple appearance, as it is not easy to master the art of this dish. Perfect omelettes has a good balance of starch consistency and fluffiness to the egg, in addition to aromatic charred bits and fresh bouncy oysters. Throw in the Pio Cesare L'Altro Chardonnay (a blend of Chardonnay and Sauvignon Blanc) which hasbitter lemon peel and intense acids to pair with the oysters, you have a marriage made in heaven.
Pio Cesare Piodilei Chardonnay 2015 @ SGD 56 nett each (U.P $70)
One can't pass over Singapore without trying the ubiquitous dish named Char Kway Teow. A flat noodle dish wok-fried in sweet soya sauce with ingredients like eggs, chinese sausauges and fish cake thrown in, this is a decadent sin which many of us can't resist. Pio Cesare's Piodilei 2015 is a perfect companion to balance this lard heavy dish. Showing much complexity and seriousness, this 100% Chardonnay (awarded 96 pt by James Suckling) witha light elegant texture but a flavorful yet focused finish is a definite staff favourite at Grand Vin.
Wines are ready for delivery. Offers are whilst stocks last.
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