(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

Top mixologists Colin Field and Agostino Perrone join forces
to create cocktail magic Read More >

A summer fling!

The story so far: three industry veterans go to Vietnam, drink beer, eat amazing food and are inspired to share the fun and simplicity of their newest discovery: bia hoi (fresh beer) and the food that goes with it. Read More >

If you’re still looking for the Christmas present for the wine enthusiast, chances are this individual, having been bitten by the wine bug, will have a thirst for wine knowledge even greater than the product itself. Tutored wine courses are a great we to satiate this thirst, the better ones more focused on actual tasting with a dynamic tutor, such as Singapore’s Taberna Wine Academy with our very own guru palate TAN Ying Hsien – the man is a wine prophet and excellent communicator – moreover, he has a good sense of humour and his wine course are fun. See below and visit www.taberna.sg

PS, this is the Wandering Palate’s favourite wine bar in Singapore, away from all the boozing crowds on the Quay’s and pedestrian bar strips, this is a very civilised and cosy wine bar tucked away in Binjai Park (off Dunearn Road). The wine list is extraordinary – a very personal (cellar) selection with some of the world’s greatest producers, at the same time always same amazing discoveries and bargains that Ying has unearthed – One frequently hears that the Singapore wine consumer is purely obsessed with super-fine wine and yet whenever I am at Taberna, I always see the patrons enjoying modest and obscure wines from all over the world – thanks to Ying’s ever-inquisitive palate.

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Our Wandering Sommelier, Shalom Chin, investigates the English wine following the trail from the Wine Pantry at Borough Market and out into the field in Kent and Sussex. And he’s impressed with what he sees – read on… Read More >

The Wandering Palate is off to New York and has been asking a few likeminded Wandering types where they like to eat and hang out in the Big Apple. Read More >

I’d heard so much from friends about Terroirs, the ‘natural’ wine bar in London’s West End we had already built up expectations that we would get our wine bar fix and a genuinely wholesome and stimulating experience.

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And they say Singapore is boring and sterile… Well, you might revaluate this sweeping statement once you have been enmeshed and seduced by this fevered and arousing club. This comes with the caveat, do not arrive totally sober; akin to arriving at a party late when everyone else is in a state of inebriation and you’re not in the groove.

Moshi Moshi Bollywood is definitely the sort of club that you arrive at around midnight; after dinner with a few glasses of wine under the belt. And, like many nightspots, the whole ambience is people-driven furthermore, you are somewhat oblivious to the invariably kitsch décor with all the mood-lighting and in this case, the primitive, although amusing Bollywood films projected as a backdrop to the dance floor.

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I tend to navigate my way around Phnom Penh by my favourite glasses of wine -not a simple matter of where I can get a decent glass at a reasonable price mind you- but places where I can take refuge from the chaos.

These establishments have to be places that have a certain atmosphere, an ambiance that I warm to, places that make me thank the gods that I am alive and well and living in Cambodia, where the food is as good as the food choices and the wines are plentiful and generally inexpensive.

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