“The best pairings don’t have to be found in tasting rooms: they can happen when Champagne meets dai pai dong!” —  Jacky Ho, Lee Gardens

My favourite bottle last summer wasn’t opened in a fine‑dining room, but at a dai pai dong. One weekend after work, I met a colleague for dinner and brought along a bottle of Lacourte‑Godbillon Mi‑Pentes 1er Cru Extra Brut. That night reminded me that the best pairings don’t have to be found in tasting rooms: they can happen when Champagne meets dai pai dong!

The discovery came with an unlikely dish: deep‑fried pigeon. The pairing clicked instantly. The Champagne’s sharp acidity sliced through the pigeon’s rich, gamey skin, while vibrant bubbles refreshed the palate with every crispy bite. It was a striking contrast – street‑food grit meeting French elegance – and somehow it worked effortlessly.

From Écueil in the Montagne de Reims, Lacourte‑Godbillon is a family estate led by Richard and Géraldine, committed to organic viticulture. “Mi‑Pentes”, sourced from mid‑slope old vines, gives Pinot Noir both power and a flinty, terroir‑driven backbone, strong enough to stand up to bold Cantonese flavours.

Notes of green apple and toasted brioche lead into a bone‑dry, mineral‑driven palate with saline grip. The finish lingers just as long as the savoury umami of the pigeon, proving once again that high‑acid Champagne is the ultimate antidote to both oil and salt.