As a popup-only concept—the first in a series of bar collaborations that the restaurant plans to host for whisky, rum, gin and more—Terroir Bar takes over the six-seater bar at Hashida Sushi on selected weekends.
There’s no shortage of great wine bars with savvy sommeliers and thoughtfully curated wine lists in Singapore. Still, Terroir Bar stands out.
As a popup-only concept—the first in a series of bar collaborations that the restaurant plans to host for whisky, rum, gin and more—Terroir Bar takes over the six-seater bar at Hashida Sushi on selected weekends. Helming Terroir is Tan Meng Teck, a bona fide engineer-turned-winemaker. That also partly explains the irregularity in schedule: Tan is still affiliated with Domaine Saladin—with whom he’d released his own label, Inflorescence—and returns to France regularly for wine-making responsibilities.
Though there is no set programme, tasting flights are the modus operandi. Each session (announced via social media) might offer a different deep dive structured by grape varietal, region, winemaker or vintage—perhaps a Chardonnay flight that offers an intimate understanding of Burgundy’s terroirs one week, a comparison of single varietal champagnes another. Tan’s first-hand understanding of terroir is what makes the tasting experience so rich. He paints vivid pictures of how elements like terrain and vine density shape each wine, and is equally enthusiastic about pulling out maps to establish a sense of place.
That the flights are affordably priced (from $50, depending on the types and numbers of wines, with 75ml pours) is just icing on the cake.
25 Mohamed Sultan Rd. Tel: 8428 8787.