A Wine For Everyone
by Reuben Oh
@ 07 Jun 2018
Wines, wines, and wines. Walk into Winestone, Novotel Singapore on Stevens Road and you’ll see them all over – an extensive fridge stretching across the front of their open kitchen; artful wire décor of bottles on the walls; there’s even a separate section in the corner of the restaurant for taking away your own bottle. “There’s this misconception that wine is exclusively for fine dining”, Dillon Lin, assistant restaurant manager and wine connoisseur explains, “ We want to dispel the notion that you have to be a sommelier to appreciate wine. We pick recognisable grape varietals for accessibility, and set them at affordable prices.”
He and head of Winestone’s kitchen, Chef Kamal sit me down comfortably as the first course and pairing is served: falafel served on a luscious bed of hummus with half-dried tomatoes and a glass of Baron Philippe De Rothschild, Mapu Sauvignon Blanc. “It’s a rounder, more intense and aromatic sauvignon blanc than the fruity New World varieties.” Lin explains his choice, “The falafel have an almost meaty texture, and the hummus is thick, this wine cuts right through it and balances it well.”
The restaurant has many items like these, based around the concept of sharing platters; they feature an abundance of Mediterranean comfort food like the second course, seared scallops with chorizo, crushed peas and truffle fondue. As I go in for a taste, Lin touches on Winestone’s concept: “We want to be a place where friends meet-up to have a bottle of wine over sharing plates with good food. We even have a special item for early-comers who have to sit around waiting for their friends to arrive – the Winestone Express Platter. It’s got cold cuts, cheese, and of course, it comes with a glass of wine “. The scallops in the rich fondue along with the salty chorizos are paired with a crisp McWilliam’s Inheritance Chardonnay. “To complement the mouth-feel”, he adds.
They call the third course “Fettuccine From the Farm”, Pasta al pomodoro with Italian artichokes, grilled eggplants and sun-dried tomatoes in tomato sauce. “It’s a very ‘village’ dish”, Chef Kamal remarks, “My father was a farmer and owned a fruit store. I grew up with fresh produce surrounding me: natural, good quality ingredients. My mother would use what we grow in her recipes, she is one of my biggest inspirations”. His take on the dish is traditionally Italian, the fettuccine is done al dente, and the tomato sauce is thick and pure, sticking to the noodles well. Hearing my observation, Chef Kamal goes back to his past: “For a time I used to work in restaurants in Sharm El Sheikh, a resort city by the Red Sea. Majority of the tourists were from Italy and we had to cook authentically, to their taste.” To pair with the dish, a glass of McWilliam’s Inheritance Merlot. Lin describes his choice: “It’s an Australian wine that is soft on the palate, to not drown out the tomato flavour, but still has velvety tannins and enough acidity to hold its own against the richness of the sauce.”
Last but not least, a beautiful Cape Grim ribeye is served with a very interesting choice of condiments and side – beer-battered tempura porcini mushrooms, salsa verde and horseradish. “You could say that this is all of my time spent in Asia expressing itself” Chef Kamal quips. “The meat is done the classic French way. We sous vide it, baste it in butter and burn-roast it. This makes sure the meat is cooked through but does not overcook.” It’s served with Chateau Taussin, a merlot cabernet blend Bordeaux. “I’m a steak guy” Lin confesses, “When I drink wine with my meat, I prefer something with soft tannins, so it doesn’t overwhelm the experience. The blend of merlot in this Bordeaux makes it a gentler choice.”
With the popping up of many drinking holes catering to the happy hour office crowd, Winestone stands out as being suited for both the wine aficionado, and the casual wine-drinker looking for a taste of adventure. Either way, it’s a quality place to feast with friends. And really, SGD$10++ for a glass of good wine? What other reason would you need to visit?
