The atas world of wine has always existed in a very different plane than the comforting realm of hawker food — they're just two distinct entities that just won't mix well together like lard and lychee.
Gerard Lu however begs to differ. As one of Singapore's most sought-after sommelier and general manager of Praelum Wine Bistro, it's in his professional opinion that it's not impossible to pair iconic local dishes with clarets, vinho verdes and other vinous fluids.