Tell us about the moment you first became interested in wine
My journey into the world of wine began when I started working at P&C by Sergi Arola (in Abu Dhabi). My then-supervisor Joseph Tiglao would always let me taste the wines he served to guests. At first, I struggled to pick up any of the tasting notes, it all seemed like a mystery to me. But then, one day, something clicked.
Describe your wine list at Imperial Treasure
The wine list strikes a balance between classic and emerging regions, showcasing both iconic terroirs and hidden gems. It emphasises regional authenticity and distinctive grape expressions, while also featuring highly sought-after, small-production wines.
Over the course of your career, have you had any wine-related disasters?
I’ve only broken a few bottles so but I remember they all vividly. They include a Gaja Barbaresco and an Au Bon Climat Pinot Noir Santa Barbara County. RIP, dear friends.
Name your top three restaurant wine lists
Hide, Noble Rot and The Ten Cases (all in London).
Who do you most respect in the wine world?
A heartfelt salute to everyone who works tirelessly to bring these masterpieces from vineyard to glass. From the dedicated vineyard workers braving scorching summers and harsh winters to nurture each vine to the skilled winemakers who meticulously craft, blend and perfect every vintage.
What’s the most interesting wine you’ve come across recently?
Lately, I’ve been captivated by the single vineyard wines from Domaine Marcel Deiss (in Alsace) - the Langenberg, Engelgarten and Grasberg. What makes them so fascinating is how vividly they express terroir. Deiss is known for co-planting multiple grape varieties in the same vineyard, allowing the site itself—not just the grape—to speak. Each is like a snapshot of the region from a different altitude and soil type. They aren’t wines you drink mindlessly—they ask questions and start conversations.
What are the three most overused tasting notes?
Fruity, crisp and minerality.
What’s the best value wine on your list at the moment?
Mas La Mola Vi d’Altura Priorat 2021 at £88 has outstanding quality and value. This bold yet elegant red from is made from Garnacha Negra and Garnacha Peluda, sourced from old vines rooted in the region’s Llicorella slate soils. Produced on a 150-year-old family estate, it is certified organic, vegan and practicing biodynamic, ensuring both purity and sustainability. A perfect balance of tradition and craftsmanship.
What is your ultimate food and drink match?
I’m from Kerala, a southern Indian state where coconut is central to our cuisine. Almost every dish, whether a fragrant curry, a spicy stir-fry, or a comforting stew, features coconut in some form, be it coconut milk, roasted coconut or grated coconut. I love a Chenin Blanc, its bright acidity and tropical notes complement coconut-based dishes, enhancing flavours while cutting through the spice.
Old World or New World?
I appreciate both Old World and New World wines, embracing the best of both traditions.
What is your pet hate when it comes to wine service in other restaurants?
When guests put the empty bottles upside down in the ice bucket.
Who is your favourite producer right now?
Ken Forrester, widely known as Mr Chenin, is my favourite producer right now for his pioneering role in bringing Chenin Blanc to global prominence. His iconic FMC (Forrester Meinert Chenin) sets the standard for premium Chenin, delivering exceptional depth, richness and aging potential.
At Imperial Treasure, what question do you most get asked by customers?
“What pairs well with the signature Peking duck?”
Which wine producing region or country is underrated at the moment?
Hungary and Greece. Hungary’s dry Furmint offers crisp acidity, minerality and rich citrus notes, excelling in both dry and sweet styles with great aging potential. Greece, meanwhile, boasts unique indigenous grapes like Assyrtiko from Santorini, prized for its volcanic minerality and Xinomavro, a bold, structured red. Both regions combine tradition with innovation, making them hidden gems for wine lovers.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A bottle of the Pétrus 2000 that was aged for 14 months on the International Space Station because I am curious to see what it tastes like. I would pair it with a fish curry and mashed tapioca made by my mum and rasam (a soup like dish) made by my wife.
