Beer, the obvious choice, can be heavy, while wines create an amazing synergy with the food.
Spicy dishes are great with crisp, fruity German rieslings.
Their delicate sweetness subdues the heat, while the wines' high-acidity refreshes the palate. European wines, owing to their lower alcohol levels and lack of oak, pair better with the food. California wines, thought perhaps better known, work best with the bolder flavors of Mediterranenan food, and less well with the Houses' delicate Asian-influenced food. The smaller wine list at the house often features an eclectic group of wines from lesser known wine areas in Austria, Germany, France and California. The list always has a number of interesting half bottles making it easy to enjoy a variety of wines with the meal.