NEWS




Fireworks (photo credit: LeVeL33)

5 Expert Picks For The Perfect New Year's Toast

As the year draws to a sparkling close, the start of a new year, of new beginnings is marked by the raising of a glass at midnight – now a cherished tradition all the world over. To make your New Year’s toast unforgettable, chefs and sommeliers from some of Singapore’s most exciting restaurants share their expertly curated selection of classic and unique beverages.

Hero Photo Credit: LeVeL33


CHEF ACE TAN, ASU

AceNYEChoice.png

Drink of Choice: 

Masumi Yumedono Junmai Daiginjo “Mansion of Dreams”  

Alternative: 

Homare Kokkou Golden Yamahai Special Junmai  

Chef Ace muses:  

“If I could have any drink to toast to the new year, it would be a glass of the junmai daiginjo sake “Mansion of Dreams” from Masumi Yumedono. I love its upfront punchy character and the heady aroma – with grapes, berries, melons and peaches. But with a light body and an appealing sweetness, it’s easy to drink and feels almost ethereal.”  

About Chef Ace:  

Having trained and worked in highly acclaimed restaurants all over the world such as Les Amis in Singapore and Flowerchild in Korea, Chef Ace brings his well-honed fine-dining vision to life at ASU with Progressive Asian Cuisine, crafting seasonal menus that highlight the philosophy of "less is more" through meticulously curated ingredients and a focus on healthy indulgence. 

 

LESLIE LOO, HEAD SOMMELIER AT BORN

BornNYEChoice.png

Drink of Choice:

Boizel ‘Joyau de France’ 2004

Alternative:

Any spirited beverage. For a bubbly cocktail, a Vodka Sparkler 

Leslie discloses:

“It is one of my favourite Champagnes, and as a 20-year-old vintage, it is the perfect way to cap off 2024.” 

About Leslie:

Leslie brings 12 years of experience and a chef’s passion to wine selection, ensuring every beverage complements the cuisine seamlessly. His journey from service staff to sommelier began at The White Rabbit, where he developed a deep fascination for the vast world of wine. This drove him to craft thoughtful pairings that elevate the dining experience, perfectly harmonising with the artistry of the kitchen.

 

BENJAMIN HASKO, BEVERAGE DIRECTOR AT CLOUDSTREET

CloudstreetNYE_Choice.png

Drink of Choice:

    • Dhondt-Grellet Dans un Premier Temps Extra Brut, and
    • Louis Roederer Collection 244 Brut NV

Alternative:

Off-dry German Riesling from the Mosel. Choice of a Kabinett or Spatlese (the sweeter of the two) from Willi Schaefer or Dr. Loosen

Benjamin opines:

“Champagne is the classic choice for NYE. Given that the night has likely started with a few drinks before, there's no need to open something extravagant that will be consumed with enthusiasm rather than contemplation. The Dhondt-Grellet Dans un Premier Temps Extra Brut, a leading grower of Champagne; is a non-vintage blend of vineyards and varieties. The more readily available Louis Roederer Collection 244 Brut NV is a blend of vintages, varieties, and villages, and it's a superb entry into the house style.”

About Benjamin:

Benjamin is one of only five individuals worldwide to achieve the prestigious dual titles of Master Sommelier (MS) and Master of Wine (MW). At Cloudstreet, he curates an innovative drinks program featuring a diverse collection of 450 wines from around the world, highlighting small producers dedicated to sustainable, biodynamic, and regenerative farming.

 

SHOTARO AOKI, GENERAL MANAGER OF ESORA

ShotaroEsoraNYE.png

Drink of Choice:

         Billecart-Salmon Brut Rose Cuvée Elisabeth Salmon 2008

Alternative:

         Any Champagne Rosé

Shotaro reflects:

“Champagne always makes me happy during celebrations. And the rosé is visually warm. This is the dry rosé, which goes very well with turkey and Christmas dishes.”

About Shotaro:

With over a decade of experience in fine dining and Michelin-starred restaurants in both Japan and Singapore, Shotaro brings finely honed expertise, a deep understanding of the cultural and etiquette norms in both countries, and his own gentlemanly charm to the operations and service at Esora.

 

JAVIER LOW, CHEF-OWNER OF IRU DEN

IruDenNYECollage.png

Drink of Choice:

Krug 2008 (a Krug Vintage)

Alternative:

  • Krug Grande Cuvée 171ème Edition, or
  • Krug Grande Cuvée 172ème Edition

(The Krug Grande Cuvée is the house’s non-vintage blend)

Chef Javier muses:

“Champagne has long been the quintessential drink for celebrations. My wife and I always toast to the new year with close friends, and Champagne is a tradition we hold dear. I have a particular fondness for older-aged Champagnes, which never fail to draw me back for more. The lighter, crisp flavours of Champagne remind me of the Japanese phrase otsukaresama desu—a heartfelt way of expressing gratitude for hard work, often paired with a refreshing drink.”

About Chef Javier:

Chef Javier’s passion for wine and food began at the age of 16, sparking a journey that led him to train and work in renowned restaurants like Iggy’s, Cenci, and Kappo Shunsui. Now as Chef-Owner of Iru Den which he opened in 2021 as an evolution of its predecessor Il Den, he brings his expertise to the forefront, celebrating Taiwanese flavours reimagined through a refined blend of Japanese and European culinary techniques.

 

JAKE KOWALEWSKI, EXECUTIVE CHEF OF LEVEL33  

L33NYEBrutBeer.png

Drink of Choice:

LeVeL33 Brut Beer

Alternative:

LeVeL33 Blond Lager

Chef Jake muses:

“LeVeL33 Brut Beer is the mainstay celebratory drink of choice at our restaurant. Inspired by LeVeL33’s relationship with one of Bordeaux’s finest vintners – Barons de Rothschild, the Brut Beer is crafted by our resident brewmaster Gabriel Garcia according to the methode traditionelle. This results in a beer that’s both elegant and approachable, and absolutely perfect for a New Year’s toast.”

About Chef Jake:

Chef Jake brings a wealth of international experience from acclaimed restaurants such as Sydney’s Glass Brasserie and Singapore’s Salt Grill & Sky Bar. Joining LeVeL33 in late 2021, he introduced a fresh, produce-focused perspective, enhancing the restaurant's sustainable culinary approach while championing high-quality, ethically sourced ingredients from local or nearby producers.