What to drink with char kway teow
Short answer: Dry Riesling or Rosé. Runner-up: Lager.
Why it works
Smoky wok hei and rich lard need acidity to refresh.
Stir-fried over fierce heat with lard, cockles and dark soy, this dish is rich and smoky. A cold, crisp drink resets your palate between bites.
Quick picks
- Best match: Dry Riesling or Rosé
- Alternative: Lager
- Avoid: very tannic or heavily oaked wines unless the dish is rich red meat.