Dou fu fa, made from the humble soya bean, is one of the simplest but most nutritious of dishes. The texture is like silk but it has a lot more depth. The best dou fu fa should have discernable soya bean texture and the taste should be slightly earthy, but with a refreshing edge. It's usually used in desserts, but because the dou fu fa itself doesn't have any added sugar, it can also be a sensual savoury dish with the right toppings such as ikura (salmon roe) or even grated Sardinian bottarga (dried fish roe). The wine needs to respect the subtlety of both texture and flavour, as well as the seasoning or syrup used to finish the dish. Belvedere Vodka, Poland This top-shelf vodka is as velvety as dou fu fa and is the perfect match with a savoury dish with saffron-infused fish broth and fresh crab meat. It would also go well with sous-vide cooked egg with white truffle shavings, although quail eggs are preferable because the stickiness of a large hen's egg infringes on the delicacy of the dou fu fa. The vodka should be served chilled but not icy cold. The spirit's textural alcohol notes sit alongside the earthy soya bean curds and add more silkiness and palate lubrication. In the egg and truffle combination, the scented truffles give richness without confusing the textures or adding weight. Available for HK$300 from Moet Hennessy Diageo (tel: 2976 1888) Dow's 10 Year Old Tawny Port, Portugal Sweet versions of dou fu fa are usually served with either a syrup made of sugar and water, or a ginger-infused syrup that's usually eaten in the cooler months. This 10-year-old port, from one of the best producers in the world, is the perfect substitute for ginger syrup. The dou fu fa is earthy and soya bean-rich enough to handle this delicious, nutty port. The added age imparts balancing dryness and tight, austere length. This grown-up version of sweet dou fu fa can be further lifted with grated fresh ginger to give warmth and heartiness and extend the caramel-like port. The port's alcohol supports the creaminess of the dish. Available for HK$325 from Links Concept (tel: 2802 2818) Paul Jaboulet Muscat de Beaumes-de-Venise 2006, Rhone, France This is a vibrant and frisky wine. The sweet and flowery muscat grape flavours are preserved with the addition of grape spirits. The wine encapsulates sunshine, cool breezes and the Mediterranean lifestyle, and it's extended by the humble dou fu fa. Use this Muscat de Beaumes-de-Venise to replace the traditional syrup. There is the smallest disconnection between the earthy bean curd and the lively wine, but it's erased quickly by the sensual textures and long-lasting grapey notes. To make the dish even better, add white chrysanthemum petals. Available for HK$350 from Links Concept (tel: 2802 2818)