MOTD Concepts has released an official champagne pairing menu that takes your champagnes to the next level. 

Paired with RSRV Cuvée 4.5, a wine that brings together Chardonnay (40%) and Pinot Noir (60%), chef Cam allowed the champagne's fine, sweet undertones to bring forward the freshness of the pumpkin smash. A fair amount of fromage frais (low-fat creamy soft cheese) is used to balance out its heaviness with a hint of sourness. Adorned with Katsuo Shuto and garlic that lays on top of the smash, chef Cam recommends everyone to try out the whole dish in a generous spoonful where it contains every single element presented.

Also to be paired with RSRV Cuvée 4.5, not only does the sweetness of the champagne echoes with the juiciness of the pan fried moe pork collar, but it also cuts through its fat and brings out the flavours. Well marbled with fat and connective tissues, pork collar is usually the ideal choice for slow-cooking. Chef Cam has tactfully prepare it with braised scallion sauce and garnish it with a fine bit of perilla to level its fatness. The textured Orange Zabaglione sauce has also brought a fair bit of citrusy element to the dish.

The other dish is to be paired with Blanc de Noirs 2009, in which its smoky aroma highlights the mineral flavour of seafood, hence being the perfect match for the slow-cooked octopus in oolong sauce. As of the most popular methods in the preparation of seafood, slow cooking tends to preserve the meat's tenderness and characteristics. Paying tribute to chef Cam's heritage, strong cues of Asian cooking techniques are integrated into the dish, such as the secret oolong sauce that gives off a strong aroma of Sichuan peppercorn.