Located at No.7 Keong Saik Road, Wine & Chef restaurant and wine bar has to be both the best deal and most unpretentious venue for a cheap date or a casual night out.
Owned by the established team behind SG Wine Cellar in partnership with Italy’s best producers of wine Papawines, Wine & Chef offers an incredible option of over 250 exclusive wine labels from boutique family-owned wineries accompanied by a tantalising menu of Mod-Sin dishes created by Executive Chef Wilson Ang.
Guests can eat and drink to their heart’s content without stretching the credit at Wine & Chef – featuring a selection of monthly-changing housepour wines at just $6++ per glass (150ml) and bottles from $25+.
Great wines at prices that won’t make you gasp
Step into the retail wine room to pick out your favourite bottle at very low mark-up or discover little-known labels including:
- Cavalier Bartolomeo Altenasso Barolo DOCG ($59+) – A very limited wine produced with grapes sourced from a specific vineyard in Piedmont, Northwest of Italy. Medium-bodied mouthfeel with rich and dense flavours.
- Azienda Viviani Amarone della Valpolicella Classico DOCG ($69+) – Usually retailing at over $100, this highly-coveted intense full-bodied Amarone wine from the Northwest region of Veneto uses a special blend of three kinds of grapes; Corvina, Rondinella and Monlinara.
- Tenuta Uccellina Ramebla Bianca Ravenna IGT Famoso ($32+) – A medium-bodied refreshing white wine made from an ancient native Italian grape variety called Famoso, this wine displays pronounced aromatic notes of Acacia flowers, nectar and green apples.
- La Montina Franciacorta ($49+) – Beside popular Italian sparkling wines such as Prosecco, Franciacorta is regarded as the “queen” of Italian bubbly and is made using traditonal methods with a second fermentation in the bottle, resulting in fine, delicate bubbles, compared to mass-produced sparkling wines.
Take a sip, have a glass or finish the bottle over a selection of Mod-Sin dishes at Wine & Chef; or have it delivered straight home for your own enjoyment (complimentary delivery for orders over $300).
More than just Cheese and Charcuterie
On the food front, you get a solid selection of modern Singapore fare which is well-played and complement the wines.
Tofu & Century Egg ($6++)
Silky smooth cold tofu drenched with creamy century egg yolk sauce, sesame dressing, extra virgin sesame oil, crunchy “pok chui” crackers and coriander is a tasty, light and refreshing appetiser to begin with.
The tofu is made from a mixture of organic soya milk, fresh eggs and soya sauce, then steamed to perfection. Love the unique combination of flavours and textures in every mouthful!
Steamed Black Mussels ($18++)
The aromatic flavour of Chinese rice wine and chicken broth give this simple dish of steamed mussels plenty of depth. A touch of freshness from the ingredients include fresh-cut chillies, minced ginger, garlic, shallots and cilantro balances everything nicely.
A small basket of bread should be served for sopping up the delicious broth left in the bowl.
Crab Meat “Hokkien Mee” ($26++)
Chef Wilson gives his take on the iconic Singaporean dish by substituting noodles with linguine pasta which is steeped in a heady broth made of lobster, prawn heads, mirepoix and a touch of orange zest.
The local dish is elevated with high-grade dark soya sauce and fresh seafood such as blue swimmer crab, tiger prawns and black mussels. It’s a pleasure to bite into crispy bits of deep-fried lard hidden within! My only complaint is that it needed some ‘wokhei’ that we all love.
Salmon Confit “Risotto” ($18++)
A stand-out is the Salmon Confit ‘Risotto’ which is Chef Wilson’s interpretation of local fish porridge. His take features mascarpone barley instead of rice, accompanied with Norwegian salmon which is cured for 24 hours in soy sauce and coriander puree, then cooked for 12 minutes in a sous vide machine before being dressed with lemon juice and zest, and rounded off with a touch of ikura, tobiko and celery leaves.
Curry Pork Knuckle ($20++)
Definitely meant for sharing, the curry pork knuckle is good for two to four people. The meat is cured for 12 hours in a proprietary spice mix before being sous vided for 24 hours.
It is then quickly deep-fried to help intensify the flavour, deboned and cut into small chunks, before blanketed in a spicy homemade curry sauce. Served with homemade achar on the side to cut through the richness of the dish.
Chef Wilson’s rendition of pork knuckle is lusciously tender, but what leaves an impression is the dry curry which takes three days to prepare – it delivers just the right notes of umami and spiciness.
Venere Rice Pudding ($8++)
The Venere Rice Pudding is an interesting end to the meal, with cooked black rice (pulut hitam) juxtaposing well with pistachio paste and a hint of gula melaka, then topped off with vanilla bean ice cream and coconut crumble for crunch.
It’s a steal for lunch at Wine & Chef – a 3-course menu for $15 nett, you get to choose your starter or soup, a main course and a dessert or drink. Top up a small supplement and you get even better quality dishes!
Wine & Chef
Location: 7 Keong Saik Road, Singapore 089115
Tel: +65 6221 9279
Opening Hours: Mon to Sat 10am to 11pm / Sun 10am to 5pm