Asian Food Pairing
- The only international wine competition to offer a full program of Asian food and wine pairing awards, including sake
- Unique PR and exposure opportunities for winners throughout the year
- Winners published in leading “foodie” guides in Asia
A unique opportunity to win medals and showcase your wines and sake to Asia’s thriving dining scene. A brief description of each dish are given below, along with some wine pairing “tips” – note these are just suggestions!
The judging of the Asian Food & Wine Pairing category (which inludes sake) follows the same format as the wine and spirit categories.
Found mostly in Southern China, particularly in Guangdong Province. Traditionally roasted in charcoal furnace, the cooked goose is famous for its crispy skin, juicy and tender meat. It is usually served sliced, with plum sauce on the side.
The gamey flavour and occasional high fat content of the dish are compatible with full-body yet less aggressive reds. The spiciness and oakiness in the wine can be a magnificent match with the smokiness of the goose. Consider also medium sweet or aromatic white wines with stone fruit profiles as an alternative for plum sauce.
Mutton Shashlik in Inner Mongolia Style
Originated from over 1800 years ago, this is a popular street food across China. In the Northern parts of the country, you can find vendors of Mutton Shashlik everywhere. Grilled with a dash of chili spice, salt, cumin powder, the meat has a strong flavor and is garnished with Asian spiciness. Moreover, the meat is coated with a layer of egg white and flour mixture before the grill, infusing the meat with a touch of sweetness and crispiness.
Fruity red wine could be paired with the meat’s complex flavour. Off-dry white sake might also match well with the spiciness of the dish. Sparkling wine would also be lovely to refresh the palate.
Tuna Sashimi (Chutoro)
It is the fatty part of the tuna found around the belly. It is of “medium fattiness”, meaning that the fat content is layered with its flesh, imparting a sweet umami flavour. Dry white wine and/or sparkling wine with light to medium body, or even a light red with minerality could pair well with it.
Probably the most internationally popular tempura dish. In Japan, the flakiness of the tempura batter crumbs is usually on point, so that both the crispy edge and the umami characters of the shrimp could be appreciated at the same time. Wines that can enhance its umami and also balance the oiliness of the crumbs would marry well with the dish. Dry mineral white wine or sparkling wine with a heavier mouthfeel is also recommended.
Hai Nan Chicken Rice
Poached chicken with seasoned rice. Although it is considered as one of Singapore’s national dishes, it is also common in other parts of Southeast Asia. Apart from the soft chicken, the highlight of this dish is definitely the buttery and flavorful rice prepared with chicken fat, ginger, garlic and Pandan leaves. The dish is typically served with three sauces: minced red chili and garlic, dark soy sauce, and freshly ground ginger.
With a rich flavor profile of the chicken, rice and sauce, the dish can pair with a variety of white wines – crispy whites with the delicate chicken, off-dry whites with the spicy sauce, etc. A sharp acidity in the wine would ameliorate the greas of the rice as well.
Indian Beef Curry
When compared with other genres of Southeast Asian curry, Indian curry is usually much hotter and less sweet. It is very flavorful thanks to a myriad of herbs and spices.
To counter balance the hot spices in the dish, chilled wines with a lower alcohol content are usually a safe bet. Refreshing rosé or sparkling wine would carry well. Dry yet aromatic, or off-dry wines are also wonderful choices. Fruity red wines could also be considered to pair with the beef. Avoid wine overloaded with oak flavour, however.
Bánh Hỏi with Roasted Pork (Thịt heo quay)
A combination of vegetable, flour and meat, the dish encompasses varying flavours and textures in just one bite. Bánh Hỏi is a bundle of woven rice vermicelli topped with spring onion, lettuce leaves, mint and other herbs. The pork usually comes along with a crispy skin and is served in a mouthful size. Generally, the taste of the dish is refreshing but mild.
Dry red or rosé wines with minerality, crispiness and a light body are genial matches. The roasted pork will go perfectly with a slightly oaked wine.
Coconut Layer Cake (Bánh Da Lợn)
Made with sweet gelatine, the cake is beautifully layered with alternate colours. Main ingredients include tapioca starch, rice flour, mashed mung beans or taro, coconut milk and sugar. Natural sweet wine is an obvious choice. Try wine with a lower alcohol content and/or a lighter body wine, as the cake is usually exquisite in taste.
- “Winning a silver medal in the HKIWSC has truly helped my product to achieve international credibility regarding its taste. This has positively affected
decisionmaking of several new merchants who now carry my product.”Kaustav BagchiOwner, Lamai Thai Spirits
- “Louis Royer Cognac has been entering the Hong Kong International Wine & Spirit Competition for many years. This competition is regarded as the most respected in Asian countries. Winning an award is a high honour for our brand and a further seal of quality for our multi-award winning Cognac.”Carol FrugierMarketing and Communications Manager, Louis Royer Cognac
- “Adding to our success over the past few years at the HKIWSC, winning a trophy means so much to us as we have just recently entered the Chinese market with our brandies. The Chinese market is unique, which makes it even more exciting to know that Oude Molen VOV Brandy is well accepted.”Kobus GelderblomBrandy Master, Oude Molen Distillery
- “It is a great honour for us to receive this award and we are very thankful about the reputation from wine enthusiasts in China. This award is a testament to the fact that our white wines not only match the traditional Austrian food but also matches perfectly with the Asian cuisine.”Katja PflogschWinemaker, Domäne Wachau
- “Having won three trophies in the last four years in different food & wine matching categories at HKIWSC has showcased Pegeric Pinot Noir and its suitability with Asian cuisines leading to its listing with one of Australia’s top restaurant – Melbourne’s iconic Flower Drum.”Chris CormackCEO, Pegeric Wines
- “To get recognition from such a prestigious panel is
veyrewarding indeed, and proves that our wines are made in a style that is truly food friendly. The HKIWSC has become one of the year’s most well-respected wine competitions globally. For us, the food match component is a fantastic chance to demonstrate how well our wines compliment so many different flavours. Moreover, it is a competition known and valued by our customers so a trophy can be hugely influential.””Susanna MayerWinemaker, Yealings
- “Awards and medals at the HKIWSC have been like a stamp of approval to the quality of our wines. Because it is an Asian-focused competition, I know that my wines are being judged and measured by the same yardstick as all the other wines, given our viticultural conditions are quite unique compared with the rest of the world. These medals give me and, more importantly, my consumers the confidence that my wines stand apart from the competition.”Kalash GurnaniWinemaker, York Winery
- “We are very proud of our results. One of our key focuses is the Asian market, so we really want to make our wines special and desirable for this market. That’s why we want to enter this competition and be evaluated by the expert judging panel.”Sofia Cajewski Winemaker, Cremaschi Furlotti
- “We at Yealands Estate Wines are proud to be
recognizedby the Hong Kong International Wine & Spirit Competition. The organizationis held in the highest regard and our success in the competitions has become a strong voice for our quality around the globe.”Avram DeitchGlobal Marketing Manager, Yealands Wine Group
- “Winning awards in reputable international wine shows such as the Cathay Pacific HKIWSC is one of the many ways of educating our consumers and giving them confidence in purchasing the Saint Clair brand. This enhances brand perception
increases sales across our entire portfolio of wines.”Maria EastonWinemaker, Saint Clair Family Estate anin turn