The best natural wine bars in Singapore

The OG behind Singapore's natural wine movement, RVLT (say ‘revolution’) is a full-fledged gastrobar with laidback vibes and a trippin’ playlist. To get your bearings, head to the shelves to browse its collection of some 150 wines (from $78). Alternatively, keep it non-committal with the by-the-glass (from $16) programme that’s updated daily. There’s usually a white and a red, and if you’re lucky, an orange (white grapes fermented skin-on) or a pét-nat (a category of unfiltered sparkling wines). Look out also for #TastingTuesday announcements on social media: each week, RVLT offers a thematic flight of three to five vinos – for example wines fermented in terracotta vessels – at wallet-friendly prices. (Psst. There’s a $15 discount on take-home bottles too.)

With a name inspired by Latin word ‘curare’ – meaning ‘to take care of’ – it should come as no surprise that this seasonally minded modern-European restaurant takes pains to source from boutique wineries that follow sustainable farming techniques and a minimal intervention ethos. Of the 85-item wine list, a good third of them are natural, certified organic or biodynamic. Though there isn’t a full-fledged natural wine pairing option, Cure does offer four natural wines by the glass. And for diners with palates accustomed to the juicier, zippier flavour-leanings of natural wines, there’s another intriguing alternative – a kombucha pairing option that presents house-made ferments such as charred corn with kaffir lime, and allspice with apple.

Bar Cicheti’s main claim to fame may be its pasta but the wine bar side of things deserves equal attention too. As evident from the line-up of quirkily illustrated bottles that flank the space, sommelier-partner Ronald Kamiyama has quite the penchant for vinos from the left field. Head down in the evenings from Mondays to Thursdays for a tasting flight ($28 for three glasses). There’s no standard menu; instead Kamiyama fixes you up with different wines each time, perhaps an effervescent flight that contrasts various methods of making bubbly, or another that seeks to upend expectations of grape varietals.