One of best things about living in Singapore is the wide range of dining options. Very high quality food is available throughout the day and night and for all sizes of wallets.
One of my all-time favourites is the humble char kway teow. In this instance, I preferred to have it as a take-away - not only for the option of eating it in the comfort of home, but also because the char kway teow was served in the traditional dried opeh leaf. Encased in such a leaf, the noodles will have a chance to absorb its fragrant leafy aroma on its way home. Eaten at the stall, the opeh will hardly have any material effect on the taste, mainly providing some tactile and visual enhancement to the consumption process.
To go with this dish I decided to pull out a bottle of 2007 Luigi Pira Barbera d'Alba. One of the more affordable wines from this well regarded Italian wine producer, the Barbera d'Alba provided a good match for the simple but tasty Singapore dish. Slightly earthly with a hint of cherry, it was a light-bodied and easy drinking wine that suited the casualness of today's lunch. Although the taste did not last very long on the palate, it nevertheless provided sufficient weight to the strong tastes of the sweet sauce and lap cheong in the dish. All in all, at about $35, it was good value for money and I would recommend this to go with a casual meal.
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