Pairing food and drink has always been a tricky.
For wine and the well-known terrain of European cuisine, the practice of pairing is age-old. One might even look into the matching of Chinese food and wine and find that strides have been made. Even for wine, pairing isn’t a simple affair of pairing red wine to red meat, or white to seafood – which, for that matter, doesn’t even always hold true. In the matching of whisky and Cantonese food, one enters virgin territory- dangerous but exciting.