Going beyond Western flavours


Stephens with the Wolf Blass wines at Ember Restaurant in Kuala Lumpur. — Photos: LOW BOON TAT/The Star

THERE is no right or wrong when it comes to something as subjective as wine pairing as it boils down to personal taste.

On that theory, gone were the days when wine had to be paired with Western food, because winemakers are now expanding flavour boundaries to celebrate the versatility of Asian food with wines.

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