We usually leave it to the professional sommeliers to recommend the best wines to match their restaurant’s food, but sometimes you just want to bring your own bottle. Whether it’s a fancy label you’ve saved for a special occasion, a comforting favourite or a wallet-friendly tipple, here are seven restaurants listed in the MICHELIN Guide Singapore 2018 that let you bring your own wines with no corkage fee.
28 Wilkie
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage daily when the prix fixe dinner menus are ordered ($138++ for five courses, $258++ for eight courses)
What Our Inspectors Say: “The elegant and comfortable dining room was styled and designed by the owner's wife. It boasts its own brand of caviar from its own farm in China, and its own range of balsamic and olive oils; it also has an exclusive brand of Austrian vodka and an excellent selection of beer and wine. The signature dish from the Italian menu features a wagyu dish using only meat from 26-month-old females for its extra tenderness.”
New Ubin Seafood (Bukit Batok)
Bib Gourmand, MICHELIN Guide Singapore 2018
Free corkage daily
What Our Inspectors Say: “Look for the sign saying 'canteen' or you'll never find this Cze Char kitchen. It's a simple spot, albeit slightly bigger than its last premises — the photos on the wall record the development of the restaurant over the years. The butter crab is well worth ordering but don't ignore the charcoal-grilled American rib-eye.”
Wah Lok
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage for the first five bottles per table daily; subsequent bottles at $20++ per bottle
What Our Inspectors Say: “A loyal clientele have made this comfortable, classically decorated Cantonese restaurant their own. The chef was born in Guangzhou but really developed his culinary skills and honed his craft in Hong Kong. His Cantonese dishes range from banquet delicacies like abalone and bird’s nest soup to seafood dishes such as steamed fish. There are also Guangdong roast meats, claypot dishes and home-style dishes like steamed minced pork with salted fish.”
Gattopardo
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage on Mondays and Tuesdays; Usual $50++ for two bottles
What Our Inspectors Say: “The restored shophouse complements nicely the old-world charm of the dining room. The Sicilian chef is keen to let people know all about Sicily and seafood is his speciality. Half of the menu changes quarterly while signature dishes such as seafood stew in a terracotta pot and red shrimp black truffle ravioli stay on; the lunch set menu rotates weekly. Diners also come for the salt-baked fish with tableside service, and the homemade pasta.”
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage on Saturdays for dinner; Usual $60++ per 750ml bottle, additional $60++ per 750ml for larger bottles.
What Our Inspectors Say: “This authentic Italian gem occupies a sizeable space on the 43rd floor of the Ocean Financial Centre and provides wonderful views to go with your Brunello. But it's not just the terrace that draws the crowds — the kitchen shows passion and flair in all it does. Stand-outs include creamy burrata pomodorini with Cutrera olive oil and the various pasta dishes, like paccheri with Canadian lobster claw and luscious tomato sauce.”
OTTO
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage on first two bottles per table from Mondays to Wednesdays for dinner; Usual $50++ for two bottles
What Our Inspectors Say: “Authentic and recognisable dishes from across Italy draw plenty of customers to this well-regarded, well-established and comfortable Italian restaurant that's proven a good fit with the CBD. The various pasta dishes are not to be missed, as are the ossobuco and suckling pig; a truffle menu is offered in season and the lunch menu is great value. To accompany it all is a well-chosen wine list sourced entirely from Italy.”
Jade Palace
MICHELIN Plate, MICHELIN Guide Singapore 2018
Free corkage daily
What Our Inspectors Say: “Booking is advisable at this basement Cantonese seafood restaurant as it’s a favourite of many. In terms of decoration and menu content, it has a pronounced Hong Kong feel, with the vast fish tank by the entrance providing plenty of menu items. Along with 12 claypot dishes, look out for steamed garoupa with ham and black mushrooms, and sautéed scallops. The impressive wine list is particularly strong in Bordeaux and Burgundy.”
