Jeannie's musings on wine and food

  • Pairing Singaporean Cuisine with Wine
  • By Jeannie Cho Lee MW
  • on 03 May 2013 in Food
  • I am in Singapore at least twice a year and on my recent trip, I had the most delicious laksa from a hawker’s stall near the Changi Airport for less than 40 RMB. The street food of Singapore is a food lover’s delight. As a melting pot of cultures and cuisines, Singaporeans take something as simple as noodles and infuse it with wonderful spices such as turmeric, tamarind, chilli and galangal, resulting in a dish that is neither Malay, Indian nor Chinese, but uniquely Singaporean. read more
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  • Cantonese Food & Wine
  • By Jeannie Cho Lee MW
  • on 26 Apr 2013 in Food
  • One of the most refined cuisines in the world is Cantonese – it offers an enticing combination of fresh ingredients prepared in a way that is light yet flavourful. This is raised to an art form in southern China and there is no other place in the world where one can find so many master Cantonese chefs who understand the magic of wok qi – stir-frying in a large wok with extremely high heat. read more
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  • Thai Food & Wine
  • By Jeannie Cho Lee MW
  • on 25 Mar 2013 in Food
  • You know that you are in love with a country’s cuisine when you start to crave certain local dishes like green mango salad, spicy prawn soup, mango with black sticky rice. My first trip to Bangkok was in 1994 and since then I fell in love with Thai food, taking classes at Bangkok’s Mandarin Oriental Cooking School and at the local culinary institute. read more
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  • Chile’s Top Wines with Korean Food
  • By Jeannie Cho Lee MW
  • on 08 Feb 2013 in Food
  • Last week I wrote about Chile's premium wines trying to shed its 'value for money' image. Below is a selection of some of my favourite wines that express unique Chilean character and distinctive terroir paired with some classic Korean dishes: read more
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