Tiusdays: Pairing Asian Food With Wine, Boracay’s Reopening, Ai Wei Wei, A New Filipino Restaurant in Miami

On #Tiusdays, I share what I’ve been up to, my latest discoveries and recommendations, that help keep me sane in these times xx

What I’ve been…


-I recently wrote an article for Wine Traveler on How to Best Pair Wine with Asian Food, interviewing some of the region’s top sommeliers. I learned A LOT as well, and am definitely looking forward to trying lechon and babi guling with rosé; xiao long bao with pinot noir; pad Thai with orange wine, and Korean fried chicken with champagne.

Here are the amazing people I interviewed. I learned so much from them– thank you!!

  • Japanese: Yoshinobu Kimura (co-owner of Sushi M in Tokyo; formerly head sommelier at Narisawa)
  • Taiwanese: Thomas Ho (co-founder of Taiwan Academy of Professional Sommeliers, executive director of Taiwan Sommelier, and instructor at National Kaohsiung University of Hospitality and Tourism; former chief sommelier at Le Moût)
  • Vietnamese: Nguyễn Khắc Huy (business development manager at Red Apron Fine Wines and Spirits, and co-founder and vice-president of Saigon Sommelier Association)
  • Indian: Sonal Holland (the first and only Indian to have been awarded the title of Master of Wine; founder and director of Sonal Holland Wine Academy)
  • Filipino: Pierre Angeli Addison (President of the Philippine Sommelier Association partner at Adviche Hospitality Solutions/ Stvdio Lab (Gallery by Chele), and owner of Ricksha Streetside Tandoor)
  • Thai: Ton Tassanakajohn (chef/owner/sommelier of Le Du, Nusara, Baan and Mayrai Pad Thai Wine Bar)
  • Korean: Kyung-moon Kim (Master Sommelier by the Court of Master Sommeliers; founder of KMS Imports in New York; former wine director at Jungsik)
  • Indonesian: Ponti Young (certified wine advisor and corporate wine educator; owner iMust Wine Services)
  • Singaporean/ Malaysian: Matthew Chan (certified sommelier of the Court of Master; beverage director at Nouri and Appetite)
  • Chinese: Bernard Chan (director of wine at Four Seasons in Hong Kong; senior sommelier of Lung King Hee); and Caillie Gao (head sommelier and senior sales manager of Sarment Boutique Fine Wine China in Shanghai; former head sommelier at Jean-Georges Singapore)


Umami Sticky Buns (topped with furikake, and served with honey miso butter) at three-week-old Hachidori Ramen at the Ebb & Flow neighborhood in Little River, fast becoming one of Miami’s happening places for F&B


-The hottest new debut in the natural wine world is Vivanterre produced by an all-star cast: fashion designer Rosie Assoulin and her husband Max, Eleven Madison Park sommelier and wine director Cedric Nicaise, and Patrick Bouju and Justine Loiseau of Auvergne-based winery Domaine La Bohème. I adore both their orange wine (white peach, lychee and tropical fruits– full flavors of happiness), and gamay (red and black fruits and berries with a little bit of acidity and slight effervescence). I ordered them from Parcelle Wine from New York (as recommended by my friend and fellow food journalist/50 Best Tastehunter Kat Odell). They ship throughout the US, and you can enjoy them at their bar in New York City as well.


-I was moved by “Who’s Afraid of Ai Wei Wei?” on the Financial Times’ Culture Call podcast, hosted by Lilah Raptopoulos. (Her co-host Griselda Murray Brown is on maternity leave this season.) One of the most influential artists and activists of our time, Ai Wei Wei shares how to protest creatively and powerfully, contrasting how protesting in a non-democratic society is very different form a democratic society. Plus he says, “To test why your protest is powerful or not, it’s not just to make a satisfaction or you or your friend or crowd or people holding the same ideology. That will not make it powerful. You only see your power from your enemy’s eye.”


“New York City Is in the Middle of a Filipino Pop-Up Renaissance”  by Bettina Makalintal for Munchies Vice. ” I love Bettina’s articles; they are always well-researched, intelligent and well-written. And she importantly touches on how in the US, Filipino cuisine has always been just about to break through or a passing trend, ever since TV host Andrew Zimmern predicated it in 2012. But the fact that Filipino concepts have been popping up left and right since the pandemic broke out (case in point, doughnut popup Kora by Kimberly Camara, who was laid off by Union Square Hospitality Group in March, had a waitlist of 800 people last month!)– it is no longer ‘up-and-coming,’ it is clearly here to STAY. While a lot of concepts are trying to survive, Filipino concepts are killing it in New York, and are now an integral part of the community, its success rooted in collaboration, instead of competition. How inspiring and heart-warming was that!

-Another article by Bettina: “Pizza Boxes Are Full of More Than Just Slices Now” also for Munchies Vice. It’s super ingenious how several food businesses started using the humble pizza box to place rijsttafel or kamayan or even charcuterie, making it possible to still enjoy these dishes and experiences safely during this period of Covid-19.



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-I just saw “On The Rocks,” starring Bill Murray and Rashida Jones, as father-and-daughter, directed by Sophia Coppola. (Currently streaming on Apple.) And also, half of “Borat.” It’s incredibly clever, witty and also very crude, and unfortunately, I could not sit and finish it in one go. (Currently streaming on Amazon Prime)

Anything else?

-In the Philippines, Discovery Shores in Boracay has re-opened and is looking forward to welcoming you back! To ensure everyone’s safety and well-being, however, there are of course mandatory health requirements that need to be completed:

  1. A negative PCR-swab test result. Test must be done 72 hours or less before your flight. (Laboratory of your choice, but DOT accredited.)
  2. Confirmed booking from your hotel. Must present a valid Philippine government ID.
  3. Fill up the the health declaration form which you can find on www.touristboracay.com and submit ALL of the above requirements to touristboracay@gmail.com.
  4. Within 12 hours after sending your email, you will receive your health declaration card with your own QR code on it—print this and bring all the documents with you to the airport!

Current state of Boracay – October 28, 2020. My aunt and uncle are there now, and this is one of their photos (Photo by Katrine Tiu)

-Also, obsessed with Harbour City Hong Kong x Tomo Koizumi’s limited edition umbrella– it’s so pretty! It is Japanese designer Tomo Koizumi’s 1st first worldwide shopping mall collaboration (he’s dressed Lady Gaga and Miley Cyrus, plus Marc Jacob is a fan), and it comes with an elastic ribbon which can be worn around the wrist for ease of carrying of the Umbrella, or detached and worn as a scrunchie. Super cute! Friends in Hong Kong, it’s redeemable up to November 1!

-Plus, Miami is going to have a new Filipino concept, opening at Asian Food Hall 1-800 Lucky in Wynwood real soon!


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That’s it for now! Would love to know what you think! Drop me at line at cheryl@cheryltiu.com and feel free to subscribe (BELOW) to have these sent to your inbox! xx