Private Members’ Club 67 Pall Mall has been the home of fine wine since it opened in London’s St James’s in 2015. Wine & The Food of Asia is their third book, which was written and researched at the Singapore Club and which promises to deliver a progressive guide to matching great wine with delicious Asian cuisine. 

Written by 67 Pall Mall’s Head of Wine Asia, Richard Hemming MW, with recipes written by the At-Sunrice GlobalChef Academy, Wine & The Food of Asia features over 400 wines made from nearly 100 different grape varieties coming from 20 countries, ranging from affordable failsafe options to some of the wine world’s most prestigious names. Just like the Club’s famously extensive wine list, this diversity of choice offers something for every wine drinker, from the curious beginner to the most avid collector. 

In the book’s first section, Richard examines the core principals of matching wine with Asian flavours, covering all the major styles to explain which vinous variables matter most – and why. Next, there is an analysis of all the major spices, grouped by styles such as floral-fragrant, umami and smoky-nutty-earthy, investigating their most likely matchability with specific grapes and styles from around the world. 

The rest of the book is devoted to 80 recipes categorised by origin, covering 13 countries across Asia, including India, Nepal, China, Thailand, Vietnam, Indonesia, Korea, Japan – and Singapore, of course. The recipes cover classics such as Pad Thai and Yang Zhou Fried Rice to more ambitious dishes including Black Pepper Crab and Hyderabadi chicken dum biryani. 

Each dish has at least three wine matches suggested by Richard, ensuring that there is something to cater for every preference and every budget. With its beautiful design and exquisite photography, Wine and the Food of Asia is an indispensable guide to the complex world of wine matching that doubles as a practical and mouthwatering recipe book.