Spicy, sweet, tangy, umami — Southeast Asian cuisine is a kaleidoscope of flavours. But contrary to old myths, it’s not difficult to pair with wine. In fact, when done right, the right glass can elevate your dish, highlight bold spices, and soften the heat.
At Nanyang Blossom, our team has carefully curated a wine list specifically designed to complement our signature dishes — from the richness of wagyu rendang to the brightness of our pomelo salad.
Curious what to sip with your sambal prawns? Or how to match wine with Malaysian curry? Our sommelier shares insider pairing secrets that turn every meal into a full sensory experience.
🍾 The 3 Golden Rules of Pairing Wine with Southeast Asian Food
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Respect the spice
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Look for low-tannin, fruit-forward wines that won’t clash with heat
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Avoid heavy reds that can make spice feel overpowering
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Balance the sweetness
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Many Southeast Asian sauces include palm sugar, coconut milk, or tamarind
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Off-dry whites and aromatic varietals bring harmony
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Embrace acidity
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Citrus and pickled elements demand wines with crisp acidity
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Think Riesling, Sauvignon Blanc, Albariño
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🍤 Starter Pairings: Salads, Soft Shell Crab & Prawns
Dish: Oriental Pomelo Salad
Wine: New Zealand Sauvignon Blanc
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Zesty, herbal, with high acidity to match the citrus and fresh herbs
Dish: Yin Yang Nutmeg Prawns
Wine: Gewürztraminer or Viognier
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Aromatic white wines with floral and lychee notes balance sweetness and spice
Dish: Soft-Shell Crab with Spicy Pomelo Dressing
Wine: Sparkling Rosé or Brut Champagne
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Bubbles cleanse the palate and elevate crispy textures
🐟 Seafood & Curries
Dish: Signature Lobster Curry
Wine: Alsace Pinot Gris or Dry Riesling
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These wines echo the dish’s creamy depth and citrus spice without overpowering it
Dish: Grouper with Teochew Broth
Wine: Chablis or unoaked Chardonnay
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Clean, mineral-driven whites pair well with delicate, umami broth
Dish: Scallop with Garlic Butter Chilli
Wine: Albariño or Gavi di Gavi
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Subtle fruit and salt notes enhance seafood without clashing with garlic or heat
🐄 Grilled & Bold Meat Dishes
Dish: Josper-Grilled Baba Chicken
Wine: White Burgundy or Chenin Blanc
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A creamy white adds depth without masking the rempah flavours
Dish: A4 Miyazaki Wagyu with Chrysanthemum Smoke
Wine: Pinot Noir or mature Bordeaux blend
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Earthy reds match the smoky richness and marbled beef
Dish: Beef Rendang with Kerisik
Wine: Zinfandel or GSM (Grenache, Syrah, Mourvèdre)
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Jammy and spiced, perfect for long-braised dishes with coconut and heat
🧁 Dessert & After-Dinner Pairings
Dish: Durian Mousse or Pandan Kaya Cake
Wine: Moscato d’Asti or Late Harvest Riesling
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Light, gently sweet wines that mirror tropical fruit and floral notes
Bonus: Pair any dessert with our house-made lemongrass liqueur or chrysanthemum digestif for something uniquely Southeast Asian.
🍷 Sake & Asian Rice Wines — A Perfect Match
Beyond grape wine, we also offer a selection of Asian rice wines, including:
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Cold Junmai sake – Clean and slightly savoury, great with dumplings or seafood
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Plum sake – Pairs beautifully with richer dishes like pork or fried rice
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Chrysanthemum wine – Light, floral, and calming — perfect to end a meal
💬 What Our Guests Say
“I never thought Riesling would go with curry, but now I can’t have it without it.”
“The wine list here feels intentional — not just tacked on.”
“The staff actually explain why each pairing works — that made our dinner even better.”
Whether you’re a wine expert or a curious foodie, you’ll find pairings here that elevate your dining experience.
📍 Come Discover the Perfect Pairing
👉 Book Now and ask your server for pairing recommendations.
📞 Call us at 020 4529 3643 to learn about private pairing menus and events.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — where wine meets wok, and every sip brings the dish to life.