Ed has contributed to various magazines, e-zines and newspapers – from Straits Times, The Peak and Medical Grapevine to Timeout, Harpers Bazaar and Krisflyer. Subjects range from travel and food to spirits, beer and wine. A stint as the wine editor for WorldWineTrade.com based in Chicago, led to the founding with a friend, of Singapore’s first wine-on-line shop featuring on-line wine courses (e-wineasia). Ed contributed to TheLocalNose.com, was the consulting wine editor for Appetite magazine and had a column with the Star Newspapers. He was a nominated in the VinItaly Wine Communicator of the Year and also received the Asian Wine Pioneer award.
Ed has authored several books and continues to write.
Wine with Asian Food
Review By Harvey Steiman in The Wine Spectator magazine, May 15, 2008 issue
Asian food is the final frontier for wine matching. I still hear people recommending a single wine to go with an Asian cuisine such as Chinese, Japanese or Indian. Wrong. It should be like matching wine with any other meal. Now there’s some help. In Wine With Asian Food: New Frontiers in Taste (Tide-Mark Press, $24.95, 173 pages), Patricia Guy and Edwin Soon outline a system that divides Asian dishes into five flavor categories and wine into seven styles, three of them sweet. Guy and Soon find plenty of dishes to match with dry wines, but for the many Asian dishes that freely use hot spices, the authors recommend wines of varying degrees of sweetness. Spicy food can make a dry wine taste sharp; sweet wines may keep a better balance.
One of the best things in the book is a taste test of Asian ingredients with specific types of wine. For example, the authors suggest sampling lime juice, which appears in many Thai and Vietnamese dishes, with crisp, dry and aromatic whites such as Champagne, German and Austrian trockens, Muscadet and Sauvignon Blanc, to see the effects they have on one another.
Guy and Soon include 50 classic Asian recipes to give home cooks a chance to experiment on their own. Because these dishes are commonly available in restaurants, the recipes form a nice playbook for the next time you’re choosing wine at your favorite Asian restaurant.Review by Sonia Kolesnikov-Jessop in Newsweek, Dec 3, 2007 issue
Asian drinkers have preferred beers and liquors to wine, but that may be changing. Most restaurants in Asia now offer wine, and wine bars are cropping up in the more cosmopolitan cities. At the ultrachic French restaurant Les Amis in Singapore(lesamis.com.sg), regular clients can create their own private wine lists by buying bottles from the restaurant and storing them in the cellar. Prices range from $60 to $16,500 a bottle.
New cookbooks are also helping pair Asian food with wines. “Wine With Asian Food: New Frontiers in Taste” by Patricia Guy and Edwin Soon presents a systematic approach to matching food and wines. Because Asian cuisine is characterized by a multitude of spices, the European practice of pairing the wine to the primary ingredient—a full red wine with lamb, for instance—doesn’t work. The trick is to focus on the sauce. Vietnamese shrimp rolls in rice paper call for a light, sweet Austrian Grüner Veltliner. Indian chicken korma takes Australian Shiraz. A Thai green mango salad goes well with pinot grigio.
Gourmand Best Wine and Food Book Singapore 2009; and Gourmand finalist, Best World Wine Book 2010
Pairing Wine with Asian Food
Review by Jenny Tan in Sunday Times, May 31, 2009
The new book is more instructional. Soon identifies key dishes common in various Asian cuisines and then includes specific wine recommendations. “After the first book, which was targeted more at wine connoisseurs, there was a lot of feedback that a simplified approach would be educational for amateurs. This was designed so that you can bring this book out for dinner, make a quick reference and then decide on the wine.”
“Well presented, well researched and well written … I strongly recommend this book”
James Halliday, author of Australia & New Zealand Wine Companion
“You love wine. You love Asian food. But you have always been worried how to put the two together. This thoughtful, original and elegantly produced book shows you how. Thoroughly recommended”
Clive Coates MW, author of The Wines of Burgundy and Côte d’Or
“Millions of people will appreciate this book, which opens a new dimension to the enjoyment of wine. It marries cultures and cuisines with commonsense and experience”
Jeremy Oliver, author of The Australian Wine Annual
“I just got your new book yesterday. Great reference tool. I’ve already required that my servers read it so that they can make more informed decisions, as well. Thanks for writing.”
“Particularly useful is a one-page chart that brings together cooking method, flavors, dishes, and wines. The text is accompanied by some 30 color photographs of typical Asian dishes. Verdict- Soon covers a lot of ground but does a commendable job of presenting just enough detail to ensure that readers will find the perfect wine to highlight the subtle and complex flavors of Asian foods.”
Christine Holmes, San Jose State Univ. Lib
This is a great reference book that you can dip into whenever required. Not only does Soon gives the reader pairing advice for practically every Asian food you can think of, he offers it up in form of tips, tables and easy-to-digest text. For foodies and wine-lovers of all levels.
The Wines of France
This text book, published by SOPEXA, relaunched at Carrefour Wine Fair, has been reprinted; it has been updated into an ebook and also been translated into Chinese.
“A rich source of information for the uninitiated and the connoisseur.” Dheeraj Bhatia, Head Sommelier, Raffles Hotel, Singapore.
“A concise book, adequate and elaborated without being difficult to comprehend.” Timothy Goh, Director of Wines, Les Amis Group.
“You will see French wines with a different eye.” ToViet, Chairman of the Saigon Sommellier Group, Vietnam.
“Highly recommended.” Roderick Wong, President Sommellier Association of Malaysia.
The 2011 revised, updated and 2nd run print of The Wines of France is now available from SOPEXA, Singapore.
Contact: Sopexa Singapore Tel: +65 6222 5862
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