|Denise Kok |
Yes. And why not? Durian has proven to be the only fruit that’s impossible to pair with wine. Otherwise, everything else, including hawker food, is fair game for the sommelier – even if uncorking a bottle of Chateau Lafite at a hawker centre might raise a few eyebrows.
|This is a matter of science. The stir-fry we so love works because of all the things going on in our mouth – and this cacophony is not necessarily conducive to a conventional pairing. But it’s ultimately doable. If you do insist, grab wines grown in cooler climates; the high acidity challenges the delicious hawker food grease better. |
(PREVIOUSLY DEBATED: Should your smartphone really be allowed at the dinner table?)
|I don’t. I like my hawker food spicy. Why compromise the delicious pain that chillies provide? || |
|Probably not. As much as I would love to experiment with the combination (who knows you might find something noteworthy), I have a low risk appetite. So I’ll stick with the pairings that work best. || Jasmine Tay |
|Once upon a time, people believed that red/white wines had to be matched with red/white meats respectively. That’s long been thrown out of the window. Like getting dressed, the wine-drinking experience is personal and subjective. I wouldn’t drink exceptional wines with hawkfer food, not so much because of flavour-related issues, but simply because I associate the former with slow enjoyment and the latter with quick satisfaction. || |
Watches & Fashion Editor