Club Street has a new wine bar. Here's what to expect
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Club Street has a new vino bar. Here's what to await
The latest in chef Andrew Walsh's Cure Concepts umbrella of restaurants, Club Street Wine Room may only have the props to be the rare vino bar that'southward also a foodie destination.
Chef Andrew Walsh will debut Club Street Vino Room on Sep 1. (Photo: Guild Street Wine Room)
20 Aug 2022 12:19PM (Updated: 21 Aug 2022 07:01AM)
While some of us notice ourselves languishing throughout this pandemic, chef Andrew Walsh has been busier than ever. Fresh from the uncertain grind of Singapore's excursion breaker, the 37-yr-old Irishman found his fashion to Desaru in September 2022 to check on his newly opened Ember Beach Order. After that month he returned to debut his now-pop modern seafood restaurant Catfish .
In the final yr, Walsh has introduced his brand of New Irish gaelic cuisine to his flagship eatery Cure and converted Catfish into the Patio Pie Cafeteria peddling well-made pies and pastries with every pandemic-mandated restaurant closure. And every bit if that'southward non enough, come up Sep one, Walsh will debut Order Street Wine Room .
His first vino bar concept, Club Street Vino Room hopes to defy whatever sheathing clarification. By twenty-four hour period, its classic shophouse skylight serves as a lite-filled anchor above a communal bar; past night, candlelight casts sensuous shadows across its curved nooks. With any luck, acid jazz in the background will soon provide that much-needed atmospheric affect that every eatery and bar sorely misses no thanks to pandemic restrictions.
While there accept been wine bars in Singapore for as long equally there has been wine in the city, Club Street Wine Room hopes to reflect the evolution of our broader tastes in the libation. Its overarching principle is multifariousness. In other words, there are weird, wonderful and natural wines handpicked past head sommelier and operations manager Amir Solay. And there are also intriguingly novel offerings similar Sea Soul No. 4, a wine aged below the body of water, and amphorae-aged wines like Chateau Kefraya Drove Amphora 2018.
The latter is part of a growing trend that sees winemakers rejecting the modern trappings of the cellar to ferment wines in terracotta amphorae lined with beeswax and buried in the globe. To underline the uniqueness of this practice, the wines will be served in customised amphorae vessels at the table.
Lodge Street Vino Room may even realise that elusive ambition that other wine confined – maybe with the exception of Wine RVLT – have withal to achieve: The drape of also being an heady identify to eat.
Walsh has installed Ho Jun Yip (the former caput chef of Butcher Boy ) at the kitchen'southward helm to dish out fare that promises to be bold and comforting – call back guinea fowl basted in its ain fat over smouldering embers, oysters grilled with salary jam, and steamed and burnt pudding with citrus curd and olive ice cream. Sunday brunches are in the works likewise, complete with a gratis flow of petillant naturel wines.
In theory, the city'due south hunger for new and exciting places to eat and drink is Gild Street Vino Room's oyster. Whether the dining public nudges information technology into a shimmering pearl remains to be seen.
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Source: https://cnalifestyle.channelnewsasia.com/experiences/club-street-wine-room-chef-andrew-walsh-276386
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