The high-low concept — that is, the idea of pairing something more expensive or highly regarded with something less so — has taken off in recent years. It’s become more accepted in fashion, where expensive items are paired with thrifted ones, and also podcasts, where entire shows are dedicated to discussing politics alongside pop culture. Now, it has infiltrated food by encouraging people not to take their meal too seriously, and often results in some rather interesting yet weirdly wonderful pairings. Case in point: fried chicken and champagne.  

It might sound incongruous, but the pairing is more natural than you might think. Certified sommelier Brendan O’Leary deems the combination one of the best food and wine pairings there are, thanks to the way the champagne’s acidity cuts through the chicken’s grease and the fine bubbles compliment the crunchy exterior. It’s the ultimate high-low food pairing, and one that you can easily recreate at Chatswood Chase. Read on to find out how.  

Nomu Korean Fried Chicken, Lower Ground 

A just-thick-enough crunchy batter enrobing tender, juicy chicken pieces that are seasoned to perfection is the signature of Korean fried chicken store Nomu. Pick from original, soy garlic, snow cheese or sweet and spicy versions, and enjoy it while it’s piping hot.  

Nomu Fried Chicken, from $23 

Krug Grand Cuvée Champagne from Vintage Cellars, Lower Ground  

Recreated every year with a blend of over 120 wines from the past decade, Grand Cuvée is a testament to the Krug expertise and dedication to making the best champagne possible. It's fine bubbles and notes of lemon and quince make it the perfect accompaniment to Nomu’s juicy fried chicken, best drunk ice cold, of course.  

Krug Grand Cuvée Champagne, $474