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Pair it right
PEN CAI
Mr Jeremy Chua recommends: Gin and tonic
"Pen cai is a braised treasure pot of goodness, with layers of seafood and meat.
"With rich flavours that coat the tongue, a clean and bright Citadelle gin and tonic with fresh citrus will cut through the flavours, giving each bite a new experience."
Mr Ch'ng Poh Tiong recommends: Champagne or an Italian sparkling wine
"Depending on what ingredients you put in the dish, a white or red wine may be more suitable.
"So, if it is predominantly seafood, a white wine. If meat or mushroom dominates, then a red. However, a red tends to become metallic or taste fishy with seafood, particularly shellfish.
"Since it's the New Year, why not go for a bubbly such as Champagne Perrier Jouet Grand Brut or an Italian sparkling wine such as Bisol Desiderio Jeio, Prosecco di Valdobbiadene."
YUSHENG
Mr Chua recommends: Tequila
"A valley-style tequila is usually earthy, smooth and slightly briny, and goes well with fish.
"Purasangre Tequila would be the perfect combination with yusheng. It not only cuts through the rich, sweet and sour flavours from the condiments, but also adds flavour and pairs really well with the raw fish."
Mr Ch'ng recommends: Aromatic and floral white wine
"Given the sweetness of the sauce, something fruity, off-dry or semi- sweet is recommended. But it must also be refreshing, as yusheng is the first course and you don't want to dull or satiate people's palates right at the start.
"An outstanding pairing is Prunotto Moscato d'Asti from Piedmont in the north of Italy. The white wine is grapey and also has a dash of natural carbon dioxide retained from the fermentation."
BAK KWA
Mr Zachary de Git recommends: Mezcal
"Any Mezcal will work great with this snack, but try something earthy such as Derrumbes Michoacan Mezcal.
"The slightly savoury notes from the Mezcal work well with the sweet and savoury pork deliciousness."
ROAST MEATS
Mr de Git recommends: Bourbon
"A sweeter bourbon would go well with this, so try Michter's US*1 Small Batch Bourbon.
"The cereal notes work well with roasted meats and have the backbone to stand up to the rich flavour of roast pork belly."
Mr Ch'ng recommends: Light to full-bodied red wines
"Pork, chicken and duck are versatile with anything from a light to a full-bodied red.
"Depending on your inclination, anything from the light, elegantly fruity Hugel & Fils Pinot Noir Jubilee 1998 from Alsace to a medium- bodied and balanced Chateau HautBeausejour from the commune of Saint-Estephe in Bordeaux, to the full-bodied Grant Burge Filsell Shiraz 2013 from South Australia's Barossa Valley would work."
STEAMED FISH
Mr Ch'ng recommends: Oaked white wine
"A medium- to full-bodied oaked white wine to take on all that Omega 3 in the oily fish, such as Shaw + Smith M3 Vineyard Chardonnay 2014."
STEAMBOAT
Mr de Git recommends: Gin and tonic
"Steamboat, albeit delicious, can be a hot and sticky situation. Something refreshing like a classic gin and tonic, such as Sipsmith London Dry with East Imperial Burma Tonic, will keep you going throughout the meal.
"The tonic will also help in digestion, allowing you to go for rounds two, three and four."
•Spirits recommended by Mr Zachary de Git and Mr Jeremy Chua can be purchased online at http://ecproof.com or The Proof Flat, 43A HongKong Street (open: Mondays to Saturdays, 11am to 7pm). Wines are available at most wine merchants.