My Selection: Could you briefly introduce yourself to our readers?
Joel Lim: My name is Joel Lim and I’m the Head Sommelier of restaurant Me@OUE.
MS: What does your job entail exactly?
JL: I maintain the wine cellar, wine list, giving staff training and also provide my services to guests. I worked together with my Chef to come out with a seasonal menu that compliments each other. I also hold wine pairing dinners at my restaurant.
MS: How long have you been living in Singapore and what brought you here?
JL: I was born and raised here. I’m a Singaporean.
MS: With work done, how do you like spending your free time in the Lion City (Do you have any favorites areas or places where you spend your free time)?
JL: I try to exercise as much as I can and also meet up with close friends to explore restaurants for inspirations.
MS: Singapore is famously a melting pot of cultures and, as a
result, also of multiple cuisines. What are your favorites?
JL: Favourite cuisines are Local cuisine, Cantonese / Teo Chew Cuisine, Japanese and French. Especially Cantonese cuisine. Just so amazed how Chefs can turn simple (cheap) ingredients to a complex dish. So much skills involved.
MS: Where do you like to have dinner in Singapore? Could you name your Top 3 picks among restaurants, bars & cafes in Singapore?
MS: Selecting wine depends very much on the occasion. When do you like to drink wine? On its own / with a meal / alone / with company?
JL: I only drink wines with company, never alone. Most of the time I only drink wines after work with my fellow Sommeliers friend in the industry. We will do crazy blind tasting sessions in the Wee hours.
MS: Are there any wines that you particularly like and would recommend to our readers? Or maybe you have your favorite pairings with the food you mentioned before?
JL: New found love for André & Michel Quenard Chignin-Bergeron ‘Les Terrasses’. This is a 100% Roussanne from the region of Savoie. This wine is so delicious with nice floral perfume and minerality. Very elegant style of Roussanne compared to the ones form the Rhone Valley.
Favourite pairing I ever did was to serve a 1988 Pereira d’Oliveira Terrantez Maidera with a Sesame Crusted Foie gras with granny smith compote. Nuttiness of the Madeira goes really well with the sesame and the natural high acidity of the Terrantez grape cuts through the fatty liver.