He may be one of the most renowned cardiologists in the world, who first introduced interventional cardiology (a procedures to open up blocked coronary arteries with balloons and stents) in 1987. But that doesn't stop Lam from tucking into torch-flamed toro (tuna belly), sipping glasses of Boal Solera 1820 or indulging in $5 plates of chao guo tiao with extra cockles at the Zion Road food centre.

"I'm lucky to be born with very healthy cholesterol levels. And so, I can indulge in all the above," laughs the father of two grown-up daughters, who has wine cellar in his home. Set to a constant 12.8^oC and approximately 11 by 7.6 meters (he estimates), it contains about 5,000 bottles of top wine from France, Spain, Italy and Australia ranging between $50 and $5,000 each. Most have been tagged and arranged in their custom-built holders, while others are still in stacked crates. Most of the wines are French because Lam feels "the French make the best wines".

In his book, all types of alcohol are good if consumed in moderating, because of their antioxidant properties. Lam's love for wines dates back to his days as an undergraduate in Ireland, where he subsequently spent 20 years. There he was introduced to the fascinating world of wine - via the student staple of Black Tower - and the mind-boggling varieties of the tipple available. Today, Lam's palate favours Boa Solera 1820, Romanee Conti 1999 and Petrus double magnum 2000.

A member of both the Confrerie des Chevaliers du Tastevin and the Commanderie de Bordeaux specialising in Burgundy and Bordeaux respectively, he says he enjoys his drink most during special occasions such as anniversaries or birthdays, or then entertaining.

"You can't beat a Haut-Brion '89 first growth, a top wine that is $4,160 per case," he enthuses, "or a Chateau d'Yquem 2001, the best since 1847."

His advice to budding wine connoisseurs? Follow your tongue. Says Lam: "The most important thing is to try different varieties, and if you like what you taste, then go ahead and indulge. Wines are very personal when it comes to taste; don't worry about the price, or what others are saying about it. Most importantly, never be swayed by reviews!"