Maxwell Food Centre, located at the heart of Tanjong Pagar, has become a popular favourite amongst the CBD crowd and tourists alike. Known to be packed with award-winning stores and cheap prices, it’s hard not to love Maxwell. We have … Continue reading
“You should not age Gamay” “There is no good New World Gamay” And of course that’s why we’re offering the brooding, intense 2009 Domaine des Terres Dorées Cuvée l’Ancien «Le Buissy» and the sprightly, floral 2013 Edmunds St. John «Bone-Jolly» … Continue reading
2009 de Sousa Champagne Extra-Brut Grand Cru Cuvée Umami Erick just can’t stop coming up with new cuvées – this time inspired by the notion of the fifth taste, i.e. umami, or savoriness. From the powerful 2009 vintage, this wine is … Continue reading
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With the arrival of our latest shipment, we thought it would be helpful to explain some of the work that goes into ensuring our wines arrive in the best possible shape. 1. Refrigerated containers – we always ship using refrigerated … Continue reading
Wait till you see her see how she looks wait till you hear her laugh Painters of paintings writers of books never could tell the half. – Rodgers and Hart “Wait Till You See Her” Drink pink this month! We’re … Continue reading
” I hate the unplugged Layla” – Mr S. (about his record collection) My first real musical memory of Eric Clapton was his “Unplugged” album, and especially “Layla”, which seemed the most interesting song on the album. Two decades later, … Continue reading
“Real concern for the future is always more persuasive in those who have a genuine feeling for the past.” – Dr. Nicholas Penny (Director, National Gallery) The National Gallery has long been one of my favourite places in London, its … Continue reading
The furniture is finally in, but we’re slightly more excited by our sink and pantry area, as it means we are now able to wash our glasses (by hand, gently), which in turn means that we have started holding small … Continue reading
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Behind one of these doors, a new beginning. As with all our wines, it starts with the earth, or more accurately, the floor. It had previously been painted over with a ghastly grey epoxy, and so we stripped away … Continue reading
“Why This Restaurant” is a short series of posts about the restaurants we work with – their cuisine, our wines, how and why they work together, and of course the people. It wouldn’t have been much of a surprise if … Continue reading