That Wine Place
If you are looking for a cozy spot to have good food and long conversations in Holland Village, waltz your...
Restaurant Partner of the Month
BLOSSOM Restaurant
Independently operated Cantonese restaurants rarely compete with established chain restaurants such as Imperial Treasure, Crystal Jade, TungLok and Paradise. With its balance of traditional and modern flavours and techniques, BLOSSOM Restaurant is up to the challenge. Located within the iconic lobby of Marina Bay Sands, the restaurant is a modern take on Cantonese and Sichuan cuisine.
67 Pall Mall
In the Penthouse of Shaw Centre, the famed London private members' wine club 67 Pall Mall has finally opened its doors to the delight of wine lovers across the island.
Mezame!
At 9 Penang Road, Mezame! is a charming little wine bar seating 20-25 people.
With a menu made up of Asian-Western cuisine and the freshest ingredients, Mezame's finger bites pair perfectly with the wines that they serve.
béni by Kenji Yamanaka
béni The birth child between French fine dining cuisine and Japanese produce that promises a delightful Chef’s table experience to those who are curious.
FOOL
Founded by Chef-Owner Rishi Naleendra and Group Beverage Manager Vinodhan Veloo, FOOL is a modern wine bar that promotes unpretentious drinking. In their exuberant and witty style, they partner exceptional wines with playful, wine-friendly plates while offering gracious hospitality.
NAE:UM
Taking inspiration from Seoul's rich and varied ethnic heritage, NAE:UM offers the best of both worlds: a harmony of Western techniques and Korean flavours shaped by decades of international culture in South Korea's capital city.
Rêve
At Rêve, tucked away from the hustle of Chinatown, a private affair sets the stage for a dining experience that is both elegant and intimate. Enjoy the warmth and hospitality of the restaurant's staff, led by Executive Chef Kawano Masahiko, a past recipient of Japan's RED-U-35's Taki Hisao Award.
Casa by Remy Lefebvre
A restaurant in CHIJMES, Casa by Remy Lefebvre showcases 'Contemporary Woodfire Gastronomy.' Keeping with his Spanish roots, Chef Remy privileges seafood over meat, serving only one land animal per day.