Gifting has never been easier
Perfect if you're short on time or are unable to deliver your gift yourself. Enter your message and select when to send it.
You’re attempting to view exclusive content only for members in the __tier_name__.
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the __tier_name__.
Already have an account? Sign in
Nu-Beer is the restaurant manager at M.Y. China, a modern Chinese restaurant located at Westfield San Francisco Centre in the heart of downtown San Francisco. M.Y. China is lead by Chef Yong Dong (Tony) Wu, who represents the new generation of talented Chinese chefs. He is part of the vanguard of chefs who bring a dynamic and innovative approach to traditional Chinese cooking, experimenting with both new ingredients and cooking methods.
Thanks to her training at San Francisco Wine School, Nu-Beer now runs the wine program at M.Y. China, working with wineries to select all the wines for the menu to pair best with the food. She says they serve a lot of white wine because of the flavor elements of Chinese food. Many dishes are spicy, so she is always on the lookout for white wines that are balanced with a touch sweetness. She loves certain rieslings from Washington and Germany for this. "Asian food has a lot of ingredients," advises Nu-Beer, "When picking a wine for a dish, it's not just about meat and fish, but including sauce as well when you think about wine pairing. It's a major component."