| Dish No. 1 - Vietnamese Salad Roll (Lobster, BBQ Pork and Curried Peanut Sauce) served with Pelee Island Gewurztraminer (Canada) |
| Dish No. 2 - Lo Mein Noodles with Ginger Vegetables served with Vitae Sangiovese (Italy) |
| Dish No. 3 - Dried Orange Peel Chicken with Spicy Citrus Sauce served with Villa Maria Private Bin Riesling (New Zealand) |
| Dish No. 4 - Bankok Chicken Lettuce Wrap (Water Chestnuts, Shitake and Sauce) served with Paul Jaboulet Côtes du Rhone Parallele 45 (France) |
| Dish No. 5 - Mongolian Beef and Scallions with Candied Ginger served with Château du Parc Côtes du Roussillon (France) |
| Dish No. 6 - Banana Spring Roll/Cheesecakes served with Domaine Força Réal Rivesaltes Hors d’Âge (France) |
