F&B Scene Slowly Returns To A New Kind Of Normal

New bars offering curated experiences are cropping up in Singapore, as the F&B scene slowly returns to a new kind of normal

- Dudi Aureus

WINE O’CLOCK

Our never-ending thirst for wines has inspired Andrew Walsh, the founder and CEO of F&B group Cure Concepts, to open Club Street Wine Room in the middle of a pandemic. “Our first wine bar concept provides a laidback and unpretentious foray into the world of wines, accompanied by high-quality food,” explains Walsh, who created a menu of modern European classics with head chef Ho Jun Yip. Head sommelier and operations director Amir Solay took charge of the beverage programme and brought in a variety of pours for every palate. There is a good selection of natural wines for everyday drinking, but adventurous tipplers may opt for the Sea Soul No. 4, a trendy wine that is aged underwater to aid fermentation and improve its flavours, or the Movia Puro, a unique Slovenian wine that is uncorked in a water tank in front of diners for a dramatic start to the dining experience.

HE’S THE MAN