Under the advisement of Michel Rolland, a Bordeaux-based wine consultant, Grover produces a variety of whites and reds, including sauvignon blanc, viognier, cabernet and shiraz, that are as palatable with a plate of cumin-crusted lamb chops as they are on their own.

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Something, say, like chef Dale Gartland's raviolo of Karitane crayfish in a saffron bisque, or rack of Hawke's Bay lamb in a cumin jus.

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At popular Quince, located in a loft-like see-and-be-seen space in Sukhumvit, Australian chef Jess Barnes prepares international dishes with fresh local ingredients such as albondigas (lamb meatballs) with cumin, tomato and pickled chilli, or pan seared mackerel with hummus and lemon paste, paired with an excellent selection of wines.

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