Singapore has a rich culinary heritage, with different cultural influences and a wide array of flavors and ingredients. Pairing local dishes and French wines can therefore be challenging. Play it safe and follow the 10 original pairing recommendations of classic Singaporean dishes and French wines by our 3-star sommelier:   1. Bak Kut Teh & Ailes de Paloumey, Bordeaux Haut-Medoc, 2009 Bak Kut Teh - the traditional broth of pork ribs, herbs and spices - is one of top must-try dishes in Singapore. Pair it with this elegant, well-balanced Bordeaux Red from Haut-Medoc, with nice aromas of red and black fruits such as raspberry and blackberry, a blend dominated by Merlot. Wine link    2. Chili Crab & Cairanne, Domaine Marcel Richaud 2012 (Rhone Valley) Another national signature, Chili Crab is created with a base of chilli and tomato sauces, mixing sweet and spicy flavours in a rich gravy. Nicolas recommends to pair it with our very aromatic and powerful Cairanne from Rhone Valley.  Wine link   3. Yong Tau Foo & Chateau Saint Florin, Bordeaux, 2013 A delightful Bordeaux white, round and fruity, to complement the diverse ingredients of the healthy Yong Tau Foo. Wine link      4. Ayam Buah Keluak & Gevrey Chambertin Mes Favorites Vieilles Vignes, Domaine Burguet, 2008 (Burgundy) Pair the Peranakan spicy chicken and black nuts with this rich wine from Gevrey Chambertin - one of the best appellations of Burgundy (100% Pinot Noir) - with a good balance and intense red fruits aromas. Wine link   5. Laksa & Chablis Premier Cru Fourchaume, Domaine Christophe, 2012 (Burgundy) The spicy coconut-based soup will pair well with the aromas of this beautiful Chablis 1er Cru: citrus, white fruits and flowers such as acacia. Wine link     6. Beef Massaman Curry  & La Marele, Domaine La Marele, 2008 (Languedoc) An intense yet smooth red wine from Languedoc, with round tannins to face the strong flavors of the Beef Massaman Curry. Wine link      7. Pork and shrimp dumplings & Condrieu Les Grandes Chaillés, Domaine Du Monteillet, 2012 (Rhone Valley) Enjoy your pork and shrimp dumplings with this lovely Condrieu from Rhone Valley, with yellow fruits aromas, mineral, fresh, long and persistent. Wine link      8. Roasted duck & Gevrey Chambertin Premier Cru La Petite Chapelle, Domaine Marchand-Grillot, 2010 (Burgundy) The Cantonese style Roasted duck with its crispy skin will pair well with this silky Chevrey Chambertin and its multiple aromas: candied cherries, raspberry, white pepper, vanilla and licorice.  Wine link   9. Chicken Murtabak & Chateau La Nerthe Cuvee Des Cadettes, Chateauneuf du Pape, 2003 (Rhone Valley) Try pairing your Chicken Murtabak with this excellent Chateauneuf du Pape, round, harmonious, intense! Wine link      10. Fish head curry & Puligny Montrachet Premier Cru Folatieres, Domaine Bonin, 2010 (Burgundy) A superb Puligny Montrachet with a fruity and fresh palate and notes of yellow fruits and toast (100% Chardonnay) recommended by Nicolas to pair with the famous red snapper curry dish.  Wine link   Bon appétit!  

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