Located at a quiet corner in Millenia Walk Singapore is Fumée, the new three-in-one Gastro-pub that triples up as a wine bar and deli.
Fumée is a new hospitality concept offering dining, entertainment and retail, providing a comfortable outdoor terrace to enjoy a unique dining experience. Spanning 6,000 square feet, Fumée comfortably seats 390 people on her terrace deck, dining hall, wine club and private rooms. Located in downtown Singapore in the heart of the Central Business District, customers of Fumée see her as their “Lepak (an oxford dictionary approved Malaysian expression for “relax”) Corner”, where they unwind to an uber fresh draft beer or their favourite wines (they have a decent collection of 250 international labels).
The vast indoor and outdoor space allows easy transformation from holding private functions to corporate events. The interior of Fumée features the architectural styling of where lush colours and clean lines meld into an atmosphere of complete harmony. The abundance of natural light creates a bright atmosphere in the day that turns funky at night.
The menu is designed by Chef Wilson Ang Wee Siong, whom has been influenced by his previous stint at DB Bistro Moderne and being the Sous Chef at Fordham & Grand. The cuisine reflects his relentless learning attitude to bring more unique dishes to the guests’ table with value for money as a priority.
Chef Wilson uses modern French techniques paired with fresh local ingredients for Fumée’s food fare. Their in house special includes Slow Cooked Short Ribs which has been cooked for 48 hours with burdock served on a bed of creamy mash. The crowd favourite, Wagyu Cheese Burger, with patty made in house using wagyu beef, topped with Emmental cheese served in a sesame bun with fries and homemade pickles on the side.
During lunch, they also feature a sarnie line where customers can customize their own sandwiches. Their deli holds a comprehensive selection of fine cheeses and premium charcuteries.
Upon entering Fumée, your line of sight would not be able to miss the Wine Club which holds over 250 different labels of wine hailing from all parts of the world. There is also a whisky bar where the most exclusive whiskies such as the Yamasaki 25 years and Hibiki 30 years reside in.
To provide top-notch musical entertainment, every Wednesday, Thursday and Friday, there is be live band entertainment featuring different hot and new local acts.
The latest, salubrious addition to the Craig Road stretch is PerBacco — an elegant Italian wine bar and restaurant helmed by chef-owner Marco Violano. In Italian, the word ‘PerBacco’ refers to Bacchus, the god of wine and good times and is also used as an expression of pleasure and surprise. It is, indeed, an apt name for an establishment that prides itself on offering an authentic, top-notch Italian bar and dining experience.
The long, spacious bar overlooks the charming street and offers an al fresco feel thanks to high chairs and tables arranged right by its large windows. Here, amid brick-lined walls and dark wood furnishings, Chef Marco offers an impressive range of whiskeys, rums, unpasteurised beers, Italian wines and other spirits, and a list of six classic cocktails including the Manhattan, Negroni, and Spritz. The cocktails are always made to perfection with premium spirits such as Fords London Dry Gin, High West Rye Whiskey and Bottega Gold Prosecco.
To accompany the drinks is a list of premium Ciccheti (Italian bar bites to share) that Chef Marco imports from Italy and stores in a beautiful cold room that forms part of the restaurant’s décor. There are cold cuts like Parma ham aged between 12, 24 and 36 months; mild and sweet small-batch salamenostrano; pure pork salame from Felino, a small town located in the Baganza valley; unctuous salame Milano; and soppressata, a dry salami native to Tuscany and Liguria. These are cut using a beautiful, traditional Tamagnini ham hand slicer brought in from Parma, Italy.
On the menu are refined classics from the Mediterranean, including Chef Marco’s signature homemade spaghetti chitarre (guitar spaghetti, in reference to the guitar-like tool used to make the noodles) with scampi and clay pot fregola (pasta made from semolina, similar to Israeli couscous) with fresh lobster.
Chef Marco makes it a point to import the finest ingredients from around the world, including beef from Kobe, Japan and lamb from New Zealand, which he cooks to deft perfection in his mixed grill. He also brings in seasonal vegetable, fruit and seafood such as mussels and clams from Italy twice weekly.
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