Terroir Bar

Terroir Bar is not your typical wine bar. For one, you can’t waltz in whenever, because there are no fixed operating hours. Instead, Terroir operates on a pop-up basis (mainly weekends), announced via social media. Reservations are highly recommended too – the bar counter at Hashida Sushi, where Terroir runs, has just six seats. Though natural wines are not the explicit focus, engineer-turned-winemaker Tan Meng Teck, who hosts the sessions, favours boutique wineries with sustainable farming and minimal intervention practices. Wines are available by the bottle and glass, but Terroir’s emphasis is on tasting flights. Priced from $50, the flights offer deep dives structured by grape varietal, region, winemaker or vintage.