At first glance, Malaysian cuisine and French red wine might seem like an unlikely match. After all, one is built on bold spices, sambals, and coconut heat — while the other is known for elegance, tannins, and structure.
But at Nanyang Blossom, we believe contrast creates harmony. When paired thoughtfully, French reds can elevate Malaysian flavours in exciting, unexpected ways.
Here’s how our sommelier and kitchen team bring these two culinary worlds together — and how you can enjoy it too, right here in Knightsbridge.
🌶️ Understanding Malaysian Heat
Before we pour a drop of wine, it’s important to know the nature of Malaysian spice:
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It’s layered, not just hot
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Often involves rempah (slow-cooked spice pastes)
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Includes ingredients like galangal, turmeric, bird’s eye chilli, ginger flower, and candlenut
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Balanced by coconut milk, palm sugar, lime juice, and tamarind
The result? Complex heat — warming, lingering, and built into every bite.
That’s why wine pairing here isn’t just about cooling down — it’s about matching depth with depth.
🍷 French Reds That Work Wonders
1. Pinot Noir – Burgundy or Alsace
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Light-bodied, low in tannins, high in acidity
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Perfect for lighter sambal dishes, prawns, or pomelo salads with chilli
Dish Pairing:
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Yin Yang Nutmeg Prawns
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Singapore Chilli Prawns
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Oriental Pomelo Salad
“The brightness of a good Burgundy lifts the citrus and tamarind.”
2. Grenache – Côtes du Rhône or Languedoc
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Juicy red fruit, soft tannins, gentle spice
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Stands up to heat but doesn’t overpower
Dish Pairing:
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Josper-Grilled Baba Chicken
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BBQ Panggang Squid
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Stir-Fried Eggplant with Chilli Garlic
“Grenache is the friendly red — it mingles with sambal like an old friend.”
3. Cabernet Franc – Loire Valley
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Herbal, red berry notes, slightly earthy
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Works well with beef dishes or anything cooked with fermented bean paste
Dish Pairing:
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Beef Rendang
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Crispy Beef Ribs with Pineapple
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Wok-Fried Aubergine in Soy Sauce
“It cuts through the richness and brings out hidden layers of flavour.”
4. Syrah – Northern Rhône (Cornas, Crozes-Hermitage)
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Peppery, smoky, with dark fruit notes
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Ideal for dishes with grilled or smoked elements
Dish Pairing:
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A4 Miyazaki Wagyu (Smoked with Chrysanthemum)
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Charred Sweetcorn and Pickled Okra
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Caramelised Iberico Pork
“This is your wine if you love ‘bakar’ dishes — grilled, smoky, and sticky.”
💡 Pairing Tips from Our Sommelier
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Keep tannins low: Too much tannin clashes with chilli heat
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Go fruity over oaky: Fresh fruit flavours are more forgiving
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Don’t be afraid to chill: Light reds like Gamay or Pinot can be slightly chilled to soothe the spice
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Let the wine breathe: Malaysian dishes open up over time — your wine should too
💬 What Our Guests Say
“I’ve never had Syrah with rendang before — but I’m a believer now.”
“The Pinot was a dream with the pomelo salad. Just perfect.”
“Nanyang Blossom changed the way I think about Asian food and red wine.”
📍 Ready to Taste the Perfect Pairing?
👉 Book Now for dinner and expert wine pairing in Knightsbridge.
📞 Call us at 020 4529 3643 for private wine dinners or group tastings.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — where spice meets sophistication, and bold flavours find their perfect pour.