. >> reporter: a bustling mediterranean kitchen, parma ham, fine wine and the stirring of rich creamssn't italy. this is asia. macaw to be exact. >> we'll talk about wine pairing. which i like to learn more from you. >> reporter: today, francis lloyd, the vice-chairman is tasting wines with the christmas menu. >> what are we eating, richard? >> we have sea scallops with chestnut. you can see the scallops are here. >> what is the link for us to be able to relate festive seasons to the menu, chestnut. we have a menu for chestnuts. >> reporter: to keep appealing to his mostly asian customers, they are keen to pair the menus with asian wines. so far he seems surprised by their quality. >> if you don't tell me, i would never imagine i was drinking a chinese wine. >> reporter: but the price on the other hand is not going down so well. >> $700 for chinese wine, that's -- >> but in a restaurant. in a restaurant. >> that's challenging. >> reporter: for today, though, the focus is the food. and francis doesn't hold back. within seconds of the starter being served he's already found a fault with