Asia’s first Master of Wine

What wine would do justice to the explosive taste of fried chilli prawns? How about beef satay, or chicken in a spicy coconut sauce? Now imagine you are in Singapore or Malaysia and that all three dishes, plus half a dozen more besides, are set before you. How could you possibly match wine to such a panoply of competing and powerful flavours?

Korean-born Jeannie Cho Lee, the only Asian among the world’s 279 Masters of Wine, spent two years trying to puzzle out precisely that. She travelled to 10 Asian food cities – Hong Kong, Shanghai, Beijing, Taipei, Tokyo, Seoul, Bangkok, Kuala Lumpur, Singapore and Mumbai – sampling dishes and figuring out which wines, if any, would make a worthy addition to an already sumptuous table. The resulting book, Asian Palate, published in November, is an attempt to understand food in its own context and to suggest appropriate wine without imposing alien tastes on some of the world’s complex cuisines.