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  1. Wine & Food
December 1, 2020

KU DE TA

By Thierry Dessauve

Modern Asian cuisine is on the genre-bending menu in a spectacular setting at Singapore’s Ku Dé Ta. It’s a style of cooking that blends influences and ingredients from across the continent and beyond in the shape of dishes such as swordfish sushi, honey, yuzu, and soy or New Zealand rack of lamb, enoki bundle, roast garlic teriyaki, and pea shoot.

With such an eclectic range of flavors and textures, the Ku Dé Ta menu also requires a great deal of imagination and sensitivity when it comes to the provision of suitable wines. But, on a beautifully presented and easily navigable list, one that the World’s Best Wine Lists judges said came with an “excellent layout,” Ku Dé Ta comes up trumps with a genuinely international collection of top producers.

A set of “Sommelier Selections” gives a clue of what to expect: Slovenian (Domaine Ciringa, Stajerska) and New Zealand (Astrolabe Wrecking Vineyard Chenin Blanc) whites line up alongside reds from Quinta do Vale Meao in Portugal’s Douro and Bodega Catena in Mendoza, Argentina. There are plenty of classics too, from DRC to Cheval Blanc, in a list replete with both mature and younger vintages.

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