VITIS Wine Bar and Bistro: A Treasure Trove of Outstanding Cuisine and Asian Wine

VITIS Wine Bar and Bistro: The World’s First Wine Bar Exclusively Focused on Asian Wines

In the vibrant wine scene of Singapore, a new wine bar is turning heads and making history. VITIS Wine Bar and Bistro, located in the heart of the city at Duo Galleria, is the world’s first wine bar to exclusively focus on Asian wines and winemakers. This bold new concept is aimed at introducing wine enthusiasts to the unique and diverse flavors of Asia, a region whose wines have long been underrepresented on global wine lists.

A First in the World

VITIS Wine Bar offers a selection of wines that represent the diverse terroirs of Asia, showcasing wines made on Asian soil, wines crafted by Asian winemakers worldwide, and wines owned by Asian entities. With wines sourced from regions such as Shandong in China, Nagano in Japan, the Asoke Valley in Thailand, Sandhan Valley in India, and Houli Valley in Taiwan, the bar is a pioneering force in the wine world. This unique focus invites both curious connoisseurs and adventurous visitors to Singapore – often considered the gateway to Asia – to experience the exciting, yet often overlooked, world of Asian wines.

A Curated Experience by Gary Low

Helmed by Gary Low, a seasoned sommelier with experience at Michelin-starred restaurants like Jaan by Kirk Westaway and Burnt Ends, VITIS offers a sophisticated wine program that reflects his passion for Asian terroirs. Low’s lifelong dream of championing Asian wines is now a reality with this wine bar, which offers more than just a drink – it’s an opportunity to explore the unfamiliar and distinctive flavors of Asia.

The wine list at VITIS is carefully curated, with almost half of the wines being exclusive to the bar. These wines are either sourced directly from small Asian wine regions or through local distributors. For serious oenophiles, VITIS also offers wine tasting evenings and Asian wine masterclasses, providing guests with the chance to deepen their appreciation of wines that go beyond the Old and New World.

Asian Flavors on the Plate

In keeping with its Asian-focused theme, VITIS also offers a menu of tapas and sharing plates that highlight Asian flavors. The culinary offerings are led by Chef Kenneth Lin, previously from the renowned Burnt Ends, whose expertise brings a creative and modern twist to Asian-inspired cuisine. Guests can enjoy a dining experience that pairs beautifully with the wines, creating a harmonious blend of taste and culture. Whether you’re savoring a delicate wine from Japan or a bold offering from China, Chef Lin’s dishes perfectly complement the wines, enhancing the overall experience.

A Modern Space to Discover

Designed by the acclaimed Emma Maxwell Studio, the wine bar features a cozy yet modern ambiance, with wood-clad interiors that create a warm and inviting environment. The glassware used in the bar is sourced exclusively from Kvetna, adding a touch of elegance to each glass of wine served. With its focus on quality, both in terms of wine and design, VITIS creates an immersive and unforgettable experience for its guests.

Championing the Underdog

For many years, Asian wines have been relegated to the back pages of wine lists, often overshadowed by the more established wine regions of Europe and the Americas. VITIS seeks to change this by shining a spotlight on the wines of Asia, creating a space where these “underdog” wines can finally stand on their own and be appreciated for their unique qualities.

In an industry where innovation is often seen as a rarity, VITIS Wine Bar and Bistro stands as a trailblazer. Whether you’re a wine enthusiast or someone just beginning to explore the world of wine, VITIS offers a unique opportunity to taste and learn about wines from a part of the world that is slowly but surely making its mark on the global wine scene.

OYSTERS

Tiger’s Milk & Dill Oil

At VITIS Wine Bar and Bistro, the menu offers an exciting mix of Asian-inspired tapas and sharing plates, and one dish that stands out for its bold yet delicate flavors is the Oysters with Tiger’s Milk & Dill Oil.

The oysters, sourced fresh and served raw, are a perfect canvas for the innovative pairing of Tiger’s Milk—the bright, tangy liquid that accompanies ceviche—and dill oil, which provides a subtle herbal finish. The oysters themselves are plump, briny, and fresh, embodying the essence of the sea with every bite. Their smooth, creamy texture contrasts wonderfully with the sharpness and acidity of the Tiger’s Milk. This citrusy marinade, infused with the zesty flavors of lime and aromatic chili, enhances the natural sweetness of the oysters while giving them a refreshing lift.

The dill oil is a game-changer, adding a soft, herbaceous undertone that perfectly complements the acidity of the Tiger’s Milk. This herbaceous note rounds out the dish, creating a balanced flavor profile that is light yet complex. The dill’s subtle aroma lingers, making each bite a sensory experience that leaves you anticipating the next. Together, these elements create a dish that is as much about texture as it is about flavor. The refreshing acidity from the Tiger’s Milk cuts through the richness of the oysters, while the dill oil adds a silky smoothness that elevates the overall experience. It’s a modern take on a classic oyster preparation, with a nod to the flavors of Latin America and Asia, blending effortlessly into VITIS’s overarching theme of Asian-influenced gastronomy.

VITIS’s Oysters with Tiger’s Milk & Dill Oil is an absolute standout on the menu. It takes a familiar classic and gives it an exciting twist, balancing freshness, acidity, and herbaceous richness.

SUGGESTED WINE PAIRING: CHAMPAGNE OLIVIER SIGNATURE

VALLÉE DE LA MARNE, CHAMPAGNE, FRANCE

With its crisp acidity and fresh notes of apple and green fruit, this champagne offers a lively and refreshing profile that is both smooth and invigorating. The subtle hint of breadiness and yeasty undertones add complexity, making it incredibly drinkable, whether enjoyed on its own or paired with light snacks. When served with the oysters, the champagne’s vibrant freshness perfectly complements the briny, delicate flavors of the seafood. The fruity elements enhance the tang of the Tiger’s Milk, while the yeasty notes add an extra layer of depth, making this pairing a delightful and seamless experience for the palate.

CHUTORO

Bluefin Tuna, Cured Egg Yolk, Smoked Ikura

The tender bluefin tuna, with its melt-in-the-mouth texture, serves as the star of the dish, offering a buttery, velvety experience that showcases the quality of the fish.

What truly elevates this dish is the pairing of cured egg yolk. The yolk, delicately cured to perfection, adds an extra layer of indulgence with its silky texture and rich, umami depth. The mild saltiness of the cured egg yolk complements the natural sweetness of the tuna, creating a symphony of flavors that dance on the palate.

The addition of smoked ikura brings a delightful contrast in both flavor and texture. The smoky burst from the roe enhances the overall complexity of the dish, offering a pop of briny, oceanic notes that play beautifully with the tuna and egg yolk. The ikura’s smokiness adds an unexpected, yet harmonious, twist, bringing an exciting element of depth to every bite.

This dish is a beautiful balance of textures and flavors, each component adding its unique note to the overall symphony. The rich, buttery tuna, the indulgent egg yolk, and the smoky ikura all come together in a perfect union that is both sophisticated and satisfying.

SUGGESTED WINE PAIRING: CHAMPAGNE OLIVIER SIGNATURE

VALLÉE DE LA MARNE, CHAMPAGNE, FRANCE

The champagne, with its crisp acidity and fresh fruit notes, is an excellent complement to the rich, buttery texture of the bluefin tuna in the Chutoro dish. The champagne’s bright apple and green fruit flavors cut through the indulgent fattiness of the tuna, balancing its richness with a refreshing lift. The subtle yeasty undertones of the champagne add a touch of complexity that pairs beautifully with the cured egg yolk, enhancing its silky, umami depth. Additionally, the champagne’s lively effervescence works in harmony with the smoky burst of the ikura, cleansing the palate between bites and keeping the flavors bright and lively. Together, the champagne and Chutoro create a seamless pairing, where each sip of bubbly elevates the delicate flavors of the dish, making each bite even more satisfying.

CHILLED TOMATO

Horseradish, Nashi Pear, Ponzu Jelly, Coriander Oil, Pear Sorbet

The chilled tomato itself is wonderfully juicy and ripe, offering a sweet and clean base. The horseradish adds a sharp, zesty bite that cuts through the sweetness of the tomato, creating an invigorating contrast that enlivens the palate.

Crisp nashi pear brings a refreshing crunch and subtle sweetness that complements the heat of the horseradish, while also providing a smooth texture that contrasts nicely with the tomato. The ponzu jelly introduces a citrusy, umami-rich element, with its light, jelly-like texture providing a refreshing burst that enhances the natural flavors of the tomato and pear.

The coriander oil adds an aromatic, herbaceous layer to the dish, tying the different flavors together with its earthy finish. The addition of pear sorbet brings a delightful twist, providing a cool, velvety sweetness that contrasts beautifully with the spiciness of the horseradish and the acidity of the ponzu. The sorbet’s refreshing quality offers a perfect balance, rounding out the dish with a soft, smooth finish.

This dish is a symphony of textures and flavors—crunchy, creamy, spicy, and sweet—each element working together in a sophisticated and well-balanced way. The Chilled Tomato with its medley of ingredients is a unique and light dish, full of depth and complexity, making it an exciting choice for anyone looking for a bold, refreshing starter.

Suggested Wine Pairing: 2021 GranMonte Spring Chenin Blanc, Thailand

The 2021 GranMonte Spring Chenin Blanc hails from GranMonte Estate, located in the serene Asoke Valley, Khao Yai, Thailand, near the breathtaking Khao Yai National Park, roughly 160 kilometers from Bangkok. Asoke Valley, known for its picturesque yellow blossoms, provides a stunning and peaceful backdrop for the estate. The name “GranMonte,” meaning “big mountain,” reflects the grandeur of the Khao Yai mountain ranges that surround the vineyard, contributing to the estate’s unique character and terroir.

This Chenin Blanc bursts with tropical fruit aromas, notably pink guava and passionfruit, giving it an inviting and fresh character. On the palate, it offers a soft and juicy texture with a subtle hint of sweetness, balanced by crisp acidity and a refreshing, zesty finish.

The 2021 GranMonte Spring Chenin Blanc is a fantastic pairing for the Chilled Tomato dish. Its lively acidity and bright fruit flavors cut through the heat of the horseradish, while its subtle sweetness complements the fresh, sweet notes of the nashi pear. The wine’s clean finish provides a refreshing lift that contrasts beautifully with the umami-rich ponzu jelly and the creamy pear sorbet. This crisp, vibrant wine elevates the dish, bringing out the natural freshness of the tomatoes and balancing the complex layers of flavor in the salad.

‘HAE-MEE’ MUSSELS

Aromatic Vegetables, Prawn Bisque, Sourdough

The mussels are plump and tender, cooked to perfection to retain their delicate texture and briny, oceanic taste. They are paired with aromatic vegetables, which bring an added layer of sweetness and freshness, enhancing the overall depth of the dish.

The prawn bisque that envelops the mussels is the true star of the dish. This velvety, full-bodied broth has a luxurious richness and an umami-packed depth that elevates the mussels, giving the dish a warming, savory quality. The bisque’s subtle sweetness complements the natural brininess of the seafood, creating a balanced and harmonious flavor profile.

Adding a delightful contrast is the sourdough, grilled over binchotan, Japan’s prized white charcoal. The binchotan imparts a unique smokiness to the bread, giving it a deep, aromatic flavor and a perfect crispy exterior while retaining a soft, chewy interior. This smoky tang from the grilled sourdough pairs beautifully with the richness of the prawn bisque, offering a satisfying crunch and a smoky undertone that enhances the overall dish. The bread is also perfect for soaking up the remaining bisque, ensuring that no flavorful drop is left behind.

The combination of these elements makes the ‘Hae-Mee’ Mussels a comforting yet elevated seafood dish, with a perfect balance of textures and flavors. The mussels, bisque, and binchotan-grilled sourdough come together to offer a luxurious and unforgettable dining experience.

Suggested Wine Pairing: 2017 Fratelli, Sangiovese Bianco, Sandhan Valley, Maharashtra, India

The 2017 Fratelli Sangiovese Bianco is a rare and exquisite white wine from the Sandhan Valley in Maharashtra, India. Its nose is a fragrant bouquet of spring blossoms, with delicate hints of coconut and bougainvillea, setting the stage for a unique tasting experience. The palate is elegantly structured, offering creamy notes of yellow apple and zesty lemon drop, balanced by a minerally backbone that adds freshness and complexity. A subtle hint of vanilla and a buttery finish give this wine a smooth, round character that lingers gracefully on the palate.

This wine pairs beautifully with the ‘Hae-Mee’ Mussels, enhancing the dish’s depth and richness. The crisp acidity and minerality of the Sangiovese Bianco complement the briny, tender mussels, while its creamy apple and lemon flavors provide a refreshing contrast to the rich prawn bisque. The subtle vanilla and buttery finish of the wine accentuate the smoky notes of the binchotan-grilled sourdough, creating a harmonious balance of flavors that elevate the entire dish.

ASSAM GLAZED RIBS

Assam Kicap Manis Glaze, Rojak Salad

The glaze combines the tangy depth of tamarind with the sweetness of soy sauce, creating a rich and aromatic layer that clings to the meat, enhancing the ribs’ natural juiciness. The ribs are slow-cooked to perfection, their meat falling off the bone with ease, offering a satisfying and indulgent experience.

The accompanying rojak salad adds a fresh and vibrant contrast to the rich, sticky ribs. The crunchy mix of vegetables, fruits, and herbs brings a burst of textures and refreshing flavors that balance the richness of the ribs. The rojak’s spicy, tangy dressing further cuts through the sweetness of the Assam glaze, providing a zesty kick that awakens the palate and ensures every bite feels balanced and lively.

Together, the Assam Glazed Ribs and rojak salad create a harmonious blend of savory, sweet, and tangy elements, making for a memorable dish that is both satisfying and refreshing.

Suggested Wine Pairing: 2020 Château Mercian, Hokushin Right Bank Chardonnay Rivalis, Nagano, Japan

The 2020 Château Mercian Hokushin Right Bank Chardonnay Rivalis from Nagano, Japan, offers a beautifully balanced complexity. The wine presents a refreshing minerality on the palate, enhancing its clean, crisp profile, while vibrant tropical fruit flavors burst through, adding layers of richness and depth. This dynamic combination creates a wine that is both refreshing and intriguing, with a smooth finish that lingers softly.

Pairing this wine with the Assam Glazed Ribs creates a delightful contrast. The crisp minerality and tropical notes of the Chardonnay complement the savory, umami-packed depth of the Assam Kicap Manis glaze, while the wine’s refreshing acidity helps to cut through the richness of the ribs. The burst of tropical fruit flavors enhances the sweet and tangy elements of the rojak salad, balancing the spiciness and providing a refreshing counterpoint to the bold, sticky glaze on the ribs. The smooth finish of the wine adds an elegant touch, tying the dish together and ensuring a satisfying and harmonious pairing.

Alternative Wine Pairing: 2019 GranMonte Durif, Thailand

The 2019 GranMonte Durif, a unique offering from Thailand, is crafted from a grape variety originally from eastern France and also known as Petite Sirah in the United States. This wine is hand-harvested at optimal ripeness during Thailand’s mild February, ensuring juicy flavors and balanced natural acidity. The fermentation process takes place in stainless steel, followed by malolactic fermentation in second-year French oak puncheons. After aging for 12 months, the wine softens its bold tannins, revealing a vibrant and expressive profile.

On the nose, this Durif offers a burst of lively fruit aromas, followed by the rich taste of juicy plums, blackcurrant, and subtle notes of liquorice and black pepper. The youthful wine showcases vibrant acidity, soft tannins, and a long finish that lingers with mocha and chocolate oak undertones.

This wine pairs beautifully with the Assam Glazed Ribs, enhancing the dish’s deep, savory flavors. The wine’s juicy plum and blackcurrant notes provide a natural contrast to the sweet and tangy Assam Kicap Manis glaze, while the black pepper nuance complements the spices in the rojak salad. The wine’s smooth tannins and rich finish also balance the richness of the ribs, making each bite feel even more indulgent. The lingering mocha and chocolate undertones in the wine tie everything together, offering a satisfying and harmonious pairing.

DECONSTRUCTED CHOCOLATE CAKE

Valrhona Chocolate, Lychee, Sponge Cake

The Deconstructed Chocolate Cake is a refined and artful dessert that delivers a luxurious combination of flavors and textures. At its heart is the Valrhona chocolate, which is of exceptional quality, offering deep, rich cocoa notes that melt effortlessly on the palate. This decadent chocolate is complemented by the delicate sweetness of lychee, which brings a fragrant, fruity contrast to the richness of the chocolate. The lychee adds a refreshing and floral element that brightens the dish, creating a beautiful balance between indulgence and lightness.

The sponge cake provides a soft and airy base, with just the right amount of lightness to counter the dense chocolate and the creamy texture of the other elements. Each bite offers a layered experience: the rich chocolate, the juicy burst of lychee, and the soft sponge cake come together in perfect harmony, creating a dessert that is both decadent and refreshing at the same time.

This deconstructed approach not only showcases the quality ingredients but also elevates the classic chocolate cake into an elevated culinary experience. The contrast of textures and flavors keeps the palate intrigued, making this dessert a fitting and memorable end to your meal.

Suggested Wine Pairing: Collery Ratafia Pinot Noir Montagne De Reims, Champagne, France

The Collery Ratafia Pinot Noir is a fortified wine that stands out with its bold, complex character. Originating from the Champagne region, it showcases the richness of Pinot Noir, offering an intense profile of ripe fruits and a nuanced aroma. The wine’s deep berry flavors are layered with subtle hints of spice, creating a luxurious and smooth mouthfeel. Its fortified nature imparts a velvety texture that lingers gently on the palate, making it a unique choice for those seeking a wine with both depth and elegance.

When paired with the Deconstructed Chocolate Cake, the Ratafia enhances the dessert’s layers of rich, velvety chocolate. The wine’s berry-forward notes harmonize beautifully with the sweetness of the lychee, while its smooth finish complements the light, airy texture of the sponge cake. The depth of the Ratafia adds an extra dimension to the dessert, bringing out the complexity of the chocolate while balancing the freshness of the fruit. This pairing creates a perfect blend of indulgent and refreshing flavors, elevating both the dessert and the wine to new heights.

VITIS Wine Bar and Bistro

7 Fraser St, #01-46/47 Duo Galleria, Singapore 189356

Tel: 88233993

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