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Six years on, Singapore’s most ridiculously fun wine bar continues to wow revelers with new discoveries
When local veteran sommeliers Alvin Gho and Ian Lim first founded Wine RVLT back in 2016, the duo just wanted to have a space in Singapore where they could drink all the wines they fancied and share them with like-minded wine-curious friends in a fun and casual atmosphere. There was no bar of that sort back then, so an idea began fermenting.
And thus sparked the revolution: a movement to drink wines made with a philosophy of ecological sustainability and thoughtful craftsmanship.
Co-founders Alvin Gho and Ian Lim. PHOTO: RVLT
After a move to its current location on 38 Carpenter Street in 2017, Wine RVLT evolved into RVLT, incorporating a produce-driven culinary program that rivals that of top-notch restaurants in Singapore. Led by the philosophy that everyone should eat and drink real, its food and wine program is all about quality, sustainability and natural produce. Over the years, RVLT has gained a cult following as a progressive gastro bar known for its downright delicious food and juicy, smashable wines by genuine winegrowers from around the world.
PHOTO: RVLT
Despite having just celebrated its sixth anniversary, RVLT’s wine program continues to evolve with the times. RVLT prides itself as a wine bar of discovery, aiming to have a wide range and regularly updated selection of wines for both amateur wine drinkers and vinophiles with more discerning and mature palates.
Whether you are new to vino and are seeking to step into the wide world of wine without all the pretentiousness, or a seasoned wine drinker searching for wines out of the left-field, there is always something fresh and exciting to discover and stumble upon when scanning RVLT’s iconic wine wall. The team of affable sommeliers, led by co-founders Gho and Lim, are as authentic as they are knowledgeable, introducing wines based on personalities and personal preferences.
PHOTO: RVLT
Helming RVLT’s kitchen is head chef Sunny Leong, who cut his teeth at Chinese and European restaurants since he entered the culinary world 15 years ago. His unique career progression has enabled him to dish out tasty moreish cuisine that not only smartly combines the heart and soul of the West and the East, but also embraces the perfect balance of aesthetics, taste and texture.
PHOTO: RVLT
Curious, meticulous, and creative, Leong puts the “fun” in RVLT’s fundamental focus on ingredients, craftsmanship and keeping it real — crafting elevated dishes that make perfect partners to the delicious wines the bar advocates. Leong also employs innovative cooking techniques to bring delicious food that spotlights regional flavors and fresh, quality ingredients while minimizing food waste.
Chef Sunny Leong. PHOTO: RVLT
Mirroring the ever-changing selection of wines available, Leong will be steering RVLT’s food program to embrace a more ingredient-driven approach come 2024. Expect a refreshing of the menu every four months, with seafood taking centre stage in the beginning of the year, followed by vegetables mid year, and rounding off with a more meat-focused menu come year end.
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