Such complex food; how do you know what wine to drink?

The world of wine is as complex as Chinese food. The simpler the dish the simpler the wine. If in doubt, Champagne goes well with everything.

While the pairing of white wines with seafood and chicken, and red wines with red meats is to be considered, the unique and exotic flavourings of Chinese sauces and methods of cooking also come into play. Riesling has a floral nose and is ideal with medium spiced steamed dishes. Pinot Blanc, Pinot Gris from Alasce or Pinot Grigio from Italy are both full flavoured wine with low acidity and ideal with plain poached fish or seafood. Local Chardonnays from Ontario are well matched with milder dishes with medium spice, while Californian and Australian Chardonnays are better suited to heavier seafood sauces. Cabernet Sauvignon is a full bodied wine that is ideal with beef, lamb, and duck in strongly flavoured sauces such as Hoisin or black bean, while Pinot Noir goes well with beef, lamb, and duck in a lighter form. Zinfandel originates from California and is well suited to heavy dishes of dark meats. Our staff in Lai Wah Heen would be happy to assist you in making the perfect selection to accompany your dinner.

Bring Your Own Wine (BYOW) Our patrons are welcomed to bring in their own wine, the following regulations and fee applied:

For the safety of our patrons, we reserve all rights to refuse service to anyone whom we feel has met the following conditions and those regulations stipulated in the Liquor Control Act of Ontario (AGCO).