Cuisine: Modern Singapore fusion
Address: 111 Somerset Rd, #01-03/31/32 TripleOne Somerset, Singapore 238164
Nearest MRT: Somerset station (North-South line)

With full capacity of 72, Wine & Kitchen is a modern Singapore’s fusion wine bistro that aims to provide a wide range of fine dining gourmet experience from breakfast, lunch to dinner. This is a place where you can let loose, relax and enjoy our wide selection of wine and fine gourmet. We were glad to be able to come here to try out their food on a Friday night, just before the latest restrictions kicked in.

The interior of this restaurant was reminiscent of a French bistro, with some wine crates, books as decoration and hanging signboards.

For starters, we had the Wasabi mayo prawns ($7) with three pieces and just nice for our party of three. The prawns were crispy and the mayo sauce accentuated the taste, but I wish the wasabi was a tad spicier.

One of the benefits of dining here at Wine & Kitchen is their reasonable drinks and the happy hour is all night long! Their beer is about $10-12 per pint, while there is a special set of 3 for $25. We had the Grolsch Weizen and Grolsch Pilsner. Their wines are reasonably priced at 2 for $14, with a wide range of wines from Portugal, Spain and Italy. Since the wine shop is just next door, inevitably the wines serve here are also from their shop as they get to buy in bulk and source direct from the supplier.

We had a total of three main courses to share among us. The first was Mussels with bread toast with laksa sauce ($28) which is a local twist. We soaked up the laksa sauce with the pieces of bread and pryed open the mussels eagerly. This is one of the must-try dishes on the menu. While mussels is usually cooked in white wine sauce, this is the first time that I tried it with curry. It was amazing.

Next is the Hokkien Seafood ($24), it was done in Malaysia style with the black sauce and noodles. The prawns and mussels given were generous and the noodles soaked up the sauce well. It was like eating the noodles at a coffee shop, but with premium ingredients.

The last main course is the Crispy Pork Knuckle ($26) done in German style but with a homemade Chinese wine sauce. The pork skin was really crispy and the meat was tender without being too dry. Dipping it in the sauce added an Asian flavour to the dish.

Feeling slightly hungry after the main courses, we added on a Chicken Karaage ($7) with homemade BBQ sauce drizzled over it. It was quite normal and the chicken pieces were chunky. I would have preferred smaller pieces of the karaage which would make the chicken crispier.

On the way out, we passed by the Wine Cellar, which is also part of Wine & Kitchen. Those wine bottles for sale look so tempting. The atmosphere at this restaurant is great with some chill vibes. It is a good place to hang out over wine and food. It feels similar to Wine Connection, but much better in terms of the food because of the modern fusion options that made us impressed. We were also satisfied with the service staff, who came over frequently to check on us and to top up our drinks. I was thankful to get a glass of Prosecco on the house just by posting my visit to Wine & Kitchen on Instagram and tagging them. It was a memorable night and I always had fun hanging out with the boys.

As part of promoting the restaurant on my socials, I scored a free glass of champagne. Thanks so much! On the second visit to Wine & Kitchen, the free drink on the house was a glass of freshly prepared sangria.

Updates Oct 2021:

We also tried some other main courses. For fans of pork, go for the Barbecue pork ribs ($28) which comes with 4 slabs of juicy pork ribs served with mixed salad and potato wedges. You can’t really go wrong with the BBQ sauce and the ribs are finger licking good.

Furthermore, we had the Kung Pao style seafood risotto ($28) which is a clever concoction of the Italian style risotto with our local taste of Kung Pao sauce which is slightly spicy. The rice soaked up the stock of the seafood, making it rich and tasty. The ingredients on this dish were generous, featuring tiger prawns, Hokkaido scallops which were coated with a chilli Kung Pao sauce. The sauce is not too spicy, so those who do not really take chilli would also be able to enjoy this dish.

Lastly, in a Wine Connection similar style, there is a cheese and charcuterie selection, where you can order a mix of cold cuts and various cheeses. One selection at $12, three selections at $30 and six selections at $55. For us, we had the 3 selections which was Manchego, Camembert and Parma ham. My favourite is the Camembert which is soft and creamy. I had it frequently during my exchange program days in France. The platter was accompanied with nuts and raisins by the side.