There’s no end to the wine and dine revolution at RVLT

3 months ago

Six years on, Singapore’s astir ridiculously amusive vino barroom continues to wow revelers with caller discoveries

When section seasoned sommeliers Alvin Gho and Ian Lim archetypal founded Wine RVLT backmost successful 2016, the duo conscionable wanted to person a abstraction successful Singapore wherever they could portion each the wines they fancied and stock them with like-minded wine-curious friends successful a amusive and casual atmosphere. There was nary barroom of that benignant backmost then, truthful an thought began fermenting.

And frankincense sparked the revolution: a question to portion wines made with a doctrine of ecological sustainability and thoughtful craftsmanship.

After a determination to its existent determination connected 38 Carpenter Street successful 2017, Wine RVLT evolved into RVLT, incorporating a produce-driven culinary programme that rivals that of top-notch restaurants successful Singapore. Led by the doctrine that everyone should devour and portion real, its nutrient and vino programme is each astir quality, sustainability and earthy produce. Over the years, RVLT has gained a cult pursuing arsenic a progressive gastro barroom known for its downright delicious nutrient and juicy, smashable wines by genuine winegrowers from astir the world.

Despite having conscionable celebrated its sixth anniversary, RVLT’s vino programme continues to germinate with the times. RVLT prides itself arsenic a vino barroom of discovery, aiming to person a wide scope and regularly updated enactment of wines for some amateur vino drinkers and vinophiles with much discerning and mature palates.

Whether you are caller to vino and are seeking to measurement into the wide satellite of vino without each the pretentiousness, oregon a seasoned vino drinker searching for wines retired of the left-field, determination is ever thing caller and breathtaking to observe and stumble upon erstwhile scanning RVLT’s iconic vino wall. The squad of affable sommeliers, led by co-founders Gho and Lim, are arsenic authentic arsenic they are knowledgeable, introducing wines based connected personalities and idiosyncratic preferences.

Helming RVLT’s room is caput cook Sunny Leong, who chopped his teeth astatine Chinese and European restaurants since helium entered the culinary satellite 15 years ago. His unsocial vocation progression has enabled him to crockery retired tasty moreish cuisine that not lone smartly combines the bosom and psyche of the West and the East, but besides embraces the cleanable equilibrium of aesthetics, sensation and texture.

Curious, meticulous, and creative, Leong puts the “fun” successful RVLT’s cardinal absorption connected ingredients, craftsmanship and keeping it existent — crafting elevated dishes that marque cleanable partners to the delicious wines the barroom advocates. Leong besides employs innovative cooking techniques to bring delicious nutrient that spotlights determination flavors and fresh, prime ingredients portion minimizing nutrient waste.

Mirroring the ever-changing enactment of wines available, Leong volition beryllium steering RVLT’s nutrient programme to clasp a much ingredient-driven attack travel 2024. Expect a refreshing of the paper each 4 months, with seafood taking centre signifier successful the opening of the year, followed by vegetables mid year, and rounding disconnected with a much meat-focused paper travel twelvemonth end.