Praelum Wine Bistro

Praelum Wine Bistro 🙌 TASTE | EAT | LEARN | LAUGH
🍷 At Praelum We Drink Better
🏅 Gold Standard Wine List
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Some friend groups play sports. Some book meals. Some accidentally spend 4 hours arguing over whether Burgundy is overra...
02/06/2026

Some friend groups play sports. Some book meals. Some accidentally spend 4 hours arguing over whether Burgundy is overrated.

We can work with all of the above. 🍷

Private wine classes are available for groups who want to drink a little better, learn a few things, and possibly leave thinking they could become a sommelier after two glasses.

Pick a country. Pick a theme. Or leave it to us and trust the process. It’s going to be fun way to spend time with your people, drink some good wine, and learn something new together.

From $105++ per person with minimum 8 guests to start a private class.

Drop us a message and let’s plan something together.

On the table at — Wasenhaus, out of Baden, Germany.A small project started in 2016 by two winemakers working with old,...
29/05/2026

On the table at — Wasenhaus, out of Baden, Germany.

A small project started in 2016 by two winemakers working with old, often overlooked vineyard parcels around Ehrenstetten. Everything’s farmed by hand on steep limestone sites, and made with a light touch in the cellar — native ferment, no fining, no filtration.

These are the 2023s — Bellen and Möhlin. Both come from small parcels within the same larger vineyard, but each shows a slightly different side of the place.

You’ll also notice they’re labelled Landwein. That’s intentional — it gives them the freedom to focus on the vineyard and the wine itself, rather than fitting into stricter classification rules.

If you’re curious about how site really comes through in the glass, this is a good place to start. 🍷

It’s a small detail, but not just about colour. The name comes from something that stains, lingers — maybe even sticks w...
20/05/2026

It’s a small detail, but not just about colour. The name comes from something that stains, lingers — maybe even sticks with you a little.

Swipe through — there’s a story behind it. 🍷

15/05/2026

: Grand Mayne has always been considered a great wine in Bordeaux. What follows is about what it takes to live up to it — generations of quiet work, decisions made over time, and a belief that something enduring can be shaped vintage after vintage.

Jean-Antoine shares a story from his family’s history: after tasting the 1955 Grand Mayne at a restaurant, the late Baron Philippe de Rothschild was so taken by the wine that he later exchanged some of his own bottles for it directly with Jean-Antoine’s grandfather.

A simple moment, but one that says a lot — about how certain Bordeaux wines are valued not just for status, but for the loyalty they inspire once they’ve been tasted and understood.

Hear this story, and more from our series — where we bring you a little closer to the people behind the wines.

Crème brûlée — a classic with origins often traced back to the kitchens of France, with early associations linked to Ver...
12/05/2026

Crème brûlée — a classic with origins often traced back to the kitchens of France, with early associations linked to Versailles.

It pairs naturally with wines that carry both freshness and depth — think late-harvest styles, off-dry whites, or even a glass with a touch of oxidation. Or come by and ask our somms.

From royal tables to modern bistros, it has stayed unchanged for a reason.

Burgundy has been a recurring conversation at Praelum.As a region, Burgundy is defined by nuance rather than scale. It i...
09/05/2026

Burgundy has been a recurring conversation at Praelum.

As a region, Burgundy is defined by nuance rather than scale. It is built on small distinctions between vineyards, slopes, and hands in the cellar — that quietly shape entirely different expressions from the same grape.

These five bottles sit within that ongoing exploration. A look at Burgundy through different producers and suppliers we work closely with, each offering their own interpretation of the region and adding to how we understand it over time.

It’s less about a single bottle, more about the shared appreciation that builds around it — the kind that deepens with every tasting, every conversation. Not something to rush, but something to return to — each time with a little more context, a different perspective, a clearer understanding of what’s in the glass.

And if you’ve been following along, we explore how Burgundy arrived at its modern voice with The Burglars: Burgundy Tasting Part II on 16 May — in collaboration with Gaston, and still centred on exploring the region together.

is where everything we do starts with wine — and the food that naturally belongs alongside it.Our Queensland Wagyu rib...
07/05/2026

is where everything we do starts with wine — and the food that naturally belongs alongside it.

Our Queensland Wagyu ribeye is served simply, the way you’d find it in the wine regions. Produce well-sourced, cooked with care, and meant to be enjoyed with a glass at the table.

It’s about the experience as much as the dish — wines, food, and the stories behind them, shared by our sommeliers as you go.

We weren’t quite done with our Burgundy heist.Part II picks up where we left off - still in collaboration with .A return...
05/05/2026

We weren’t quite done with our Burgundy heist.

Part II picks up where we left off - still in collaboration with .
A return to the golden slopes of the Côte d’Or — from the original post-war houses, to the icons that followed, the insider families of the 80s and 90s, and today’s micro-négociants and emerging voices.

A new line-up, a few different perspectives, and more time spent understanding what makes this region so endlessly compelling.

Another four hours. One region.
A proper foundation, alongside Burgundian dishes.

This time, at Praelum.

THE BURGLARS Burgundy Tasting PART II
16 May 2026, Saturday
12PM–4PM
$285/pax
Praelum, 4 Duxton Hill

We know some of you have been waiting for this heist. Don’t miss this one if you missed Part I.

Slide into our DMs to reserve your seats — again.

29/04/2026

: Maul Zsolt starts the story with: “One day I got a call from Budapest…”

What follows is a story of just how far people will go for a bottle of Zsolt. Urgency, passion, and a little bit of wine magic — all in a single carton.

Another chapter from Tell Me Somm-thing series — tune in to hear winemakers and stories from their hearts. 🍷

Modern makan can go many ways. This one leans into wine.Before everything comes together on 26 April with New Station Ri...
22/04/2026

Modern makan can go many ways. This one leans into wine.

Before everything comes together on 26 April with New Station Rice Bar, we’re giving you a little preview at Praelum — Sambal Haebi Stir Fry Batik Clam, making an early appearance before the event.

Bold, familiar flavours, just paired a little differently. The kind that catches you off guard, then keeps you going back for another bite (and sip). A small window to try it before the full table comes together.

Come by for a taste first — and if you’re keen to experience the full Modern Makan line-up, there’s still time to reserve a seat for 26 April. Just drop us a DM!

Address

4 Duxton Hill
Singapore
089590

Opening Hours

Monday 18:00 - 22:30
Tuesday 18:00 - 22:30
Wednesday 18:00 - 22:30
Thursday 18:00 - 22:30
Friday 18:00 - 22:30
Saturday 18:00 - 22:30

Telephone

+6590220141

Website

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