You don’t need to be a wine connoisseur to know that food and wine balances each other out, and, at the same time, enhances each other’s flavor, sending your tastebuds into orbit. It also does wonders for your appetite, empowering you to indulge in a broader array of yummy food.

For starters, you can’t go wrong with the delightful Peranakan (Nyonya) snack of Pie Tee composed of crispy pastry cups filled with stewed yam beans and carrots, together with toppings of prawn, Chinese parsley and homemade chilli sauce. Here, the definitive wine pairing is Ruggeri, a fruity sparkling Prosecco wine from Italy, that is a crowd-pleaser, including non-alcholic drinkers, and is certain to refresh your palate, putting you in readiness for the next course.

It’s hard to find another ‘Malaysian and Singapore restaurant’ in town that can serve Hainanese Chicken Rice to the same level of excellence than Café Malacca. Sitting on a bed of sliced cucumber, the chicken is tender and juicy, and presents different taste sensations when dipped in a choice of minced ginger, dark soy and authentic homemade chilli sauce. The best wine to bring out the goodness in the chicken and to cut through the fatty chicken skin is Bouchard Pere et Fils, a Chardonnay from Burgundy, France.

The Penang Char Koay Teow at Café Malacca is a text-book demonstration of how this quintessential Penang dish should be prepared. Stir-fried over high heat, the rice noodle emits irresistible ‘Wok Hei’ that can be further highlighted by a matching Laurent Miquel Pere et Fils, a French Sauvignon Blanc. It makes a wonderful companion for a number of other dishes like Fried Carrot Cake or Penang Prawn Noodles.

But let’s not forget some exquisite New World wines that pair impeccably well with Malaysian and Singapore specialties. If you’re a crab fanatic, look no further than Singlefile, a delightful Semillon Sauvignon Blanc from Western Australia. It tames the spiciness and downs the crab incredibly well, whether it’s the Chilli or Black Pepper variety you’ve gone for. Fans of Singapore Laksa or the crunchy Cereal Prawns will smile from ear to ear with Lawson’s Dry Hills, a citrusy Chardonnay from Marlborough, New Zealand.

For red meat lovers, the Merlot ‘Lapostolle’ from Chile is your top choice for those flame-grilled, piping-hot Satays. Quite simply, it’s a match made in heaven. And for that rich, spicy Beef Rendang, the pronounced ripe black berry flavors of Bread & Butter, a full-bodied Cabernet Sauvignon from Napa Valley, USA, brings out the best from the tender, well-textured beef.

If you still have room, don’t hesitate to tackle the Malaysian Chicken Curry with Roti Canai, and let Finca Sophenia, a fruity Malbec from Mendoza, Argentina, do the job of uniting two complementary partners in holy matrimony. It’s utter indulgence!

Wine pairing is an art that goes hand in hand with good food; it’s a matter of personal taste, and there are no right or wrong choices. But if you need some sound advice, consult the Restaruant Manager. She will look after you well.

Café Malacca

Level 2, JEN Hong Kong by Shangri-La, 508 Queen’s Road West, Hong Kong (MTR HKU station, Exit B2)

Tel: 2213 6613

Website: www.cafemalacca.hk