A wine bar on Club Street could have played it safe. Instead, Club Street Wine Room chooses precision over pretension and depth over drama. Located at 87 Club Street, this concept is neither a wine lounge for hushed reverence nor a casual haunt serving cheese platters and generic pours. It sits at a point where experimentation meets restraint—thanks to the vision of chef Andrew Walsh and his team at Cure Concepts.
A New Identity for Wine Bars in Singapore
Andrew Walsh, known for his Michelin-starred restaurant Cure and other ventures like Butcher Boy and Catfish, shifts the narrative here. This isn’t about mimicking a Parisian bar à vin or slapping a few charcuterie boards under dim lighting. Club Street Wine Room is built for those who want real engagement—seasoned oenophiles and occasional sippers alike. And it achieves that balance by steering clear of the obvious.
The space tells part of the story. Housed in a shophouse, the design amplifies airiness rather than moodiness. A skylight anchors the room, sending daylight straight into the heart of the central bar. This choice changes the temperature of the experience. It’s not about disappearing into shadows with a sommelier. It’s about interaction, clarity, and warmth.
Who’s Behind the Fire and Flavor
Chef Ho Jun Yip steered the kitchen in the earlier phase. More recently, Chef Vik has stepped into the fire, bringing a grounded but curious approach to the menu. Both chefs operate in close collaboration with Walsh, pushing plates that challenge wine bar stereotypes. The food isn’t an accessory here. It’s built to hold its own against a compelling bottle list.
Wood-fired grilling plays a starring role. Expect char, smoke, and textures that demand thoughtful pairings. This isn’t an exercise in restraint. It’s a focused pursuit of layered flavors.
Wine Curation That Rewards Curiosity
Amir Solay, head sommelier and operations director, drives the wine program with purpose. The list doesn’t rely on comfort labels. There’s no need for cult Napa Cabernets or mass-loved Champagne houses here. Instead, the list reads like a global map of what’s underappreciated and waiting to be tasted.
Wines from Lebanon, Turkey, and other often-ignored regions make regular appearances. Styles range from traditional to natural, biodynamic, and even underwater-aged varieties. The absence of trophy wines isn’t a flaw—it’s the point. The selection encourages conversation, risk, and preference-building.
Highlights from the Menu
The food menu changes enough to stay interesting, but certain dishes have already carved out a reputation.
Small Plates That Set the Tone:
- Hasselback Potatoes – Crispy, golden, layered, and accented with black garlic and parmesan. A dish that delivers more than the sum of its parts.
- Beef Tartare & Scallop Toast – Raw meets raw, in a textural play that proves meat and seafood can share the spotlight without chaos.
Mains with Presence:
- AFC (Andy’s Fried Chicken) – Not a throwaway pun. This is comfort food engineered for those who appreciate structure beneath the crunch.
- Woodfired Whole Guinea Fowl & Pithivier Pie – A layered offering that blurs the line between rustic and refined.
The Roast Trolley Experience:
Offered on weekends, this rolling ritual brings out plates of roast meats, Yorkshire pudding, and duck fat potatoes. It’s not nostalgia. It’s execution.
The Setting: Design Without Overdesign
The layout is deliberate but not self-aware. It doesn’t aim to be Instagrammable or museum-like. The room feels lived in, thoughtful, and measured. Seating encourages proximity to the wine and the people pouring it. Lighting supports conversation without fading into sterility or moodiness.
There’s a comfort to the space that suggests a host who knows their Burgundy from their Beaujolais, but who’d never say it aloud. That quiet confidence bleeds into every detail—from glassware to pacing of service.
Service That Knows Its Role
Guests aren’t dragged into lectures about terroir. But they’re not left floundering through obscure grapes either. Staff read the table, adapt, suggest, and step back when needed. This isn’t the kind of place where a poorly pronounced varietal earns a smirk. Curiosity is met with generosity.
The team handles complexity with care. Multi-layered wines and rich mains don’t slow down service flow. And despite the tightrope of ambitious food and edgy bottles, the whole operation moves without friction.
What Sets It Apart
Club Street Wine Room doesn’t pretend to be casual, but it doesn’t dress itself up either. It trades on trust—trust in the wine program, in the team, in the guests. It isn’t afraid to skip the obvious or to lead diners away from familiar comforts. That confidence turns a night out into something deeper.
Why It Works:
- An evolved take on food that respects wine but doesn’t kneel to it.
- A wine list built for discovery, not status.
- A mood that allows you to ask questions, change your mind, or go off-script.
Singapore has no shortage of wine bars, but few that respect your curiosity without making you feel like you’re being schooled. Club Street Wine Room manages that balance. It stays accessible without being basic, serious without the stiffness, and creative without collapsing under its own ambition.
