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The Drinking Market have a physical location now!


Hey peeps!

It’s been a long Long LONG LONG time since i’ve updated the space. Yes i know!

I do apologise for it:(

Now, that’s because we’ve been really busy setting-up the first every Brick & Motar shop by The Drinking Market!

A Thai Kitchen + Bar concept, we have finally launched our very first neighbourhood Thai Kitchen + Bar at the charming area of Katong.


Placing the emphasis as a neighbourhood Thai Kitchen + Bar, we made sure prices are set affordable and wallet-friendly!

Yes, all our items in the food menu are $10 or below and our prices are ALL nett!

With no Service Charge or GST, we aim to be one of the most wallet and people friendly location for all to be in!

grilled chic Raw prawns 10405673_531141653696218_8413931954838477217_n

Introducing you to our whole list of Authentic Thai Food prepared by our Thai Chefs who have been working in Singapore for the past 20 years and counting!

You can’t get more Thai then this mates!

Wanna know more about us?

Check us out on our Facebook link:


See you here real soon!


Add: 226 East Coast Road. Singapore 428923

Call us: 64408939

Opening Hours:

Tuesday – Sunday

12.30pm – 11.30pm

(Last order for food at 10.20pm)










Malat tasting @ Buyan Restaurant- Part 2

Finding your way into top houses in France, California and Germany for a search of quality Pinot Noir should be easier then a walk in the park. In fact, the Burgundians are famous for their Pinot Noirs with top houses like Domaine de la Romanee Conti and Armand Rousseau costing over $28,000 euros per bottle during the auction in Sotheby’s London in 1996. Labelled as the benchmark to Pinots. The Californians and Germans have been fast in catching up with the French in terms of quality and prices.

For those of you who have missed the entry about Rieslings from the Malat Family, click HERE

Blauer Spätburgunder or Blauburgunder, as what the Austrians normally relate to Pinot Noir is grown on almost all the red-wine growing regions in Austria, though they seldom market the varietal despite being a cool climate, which is perfect for the Pinot Noir varietal. In fact, a quick check with many wine consumers in Singapore, many were quick to say that they’ve never heard of an Austrian Pinot Noir.


Today’s topic would be specifically dedicated to the Pinot Noir of Malat Winery, a family-run winery with over 9 generations of winemaking and the most recent addition Michael Malat an avid sportsman and son of Gerald Malat who joined the family business in 2008 . Prior to this, Michael worked at many important wineries in France, New Zealand, California and Argentina.



A flights of 8 vintages were presented to us starting from the younger 2010 to the older, 2003 vintage of the Pinot Noir Reserve.

Tasting Notes:

2010 Pinot Noir Reserve

Hints of fresh herbs, toasted pine nuts and smoked animal. The palate reminds me of a young Pinot from Cote de Beaune, young and fresh acidity with slight tannic finish. I reckon it’s good to keep for another 8-12 years for optimal experience

2009 Pinot Noir Reserve

A little tight on the nose compared to the 2010 vintage, a swirl in the glass and a little more aeration would present a more earthy notes with light cherries and a slight hint of BBQ sauce. Well-rounded with silky tannins and a mid-long finish. One of the favourites for the day.

2008 Pinot Noir Reserve

Fresh on the nose with earthy, mushrooms notes. Hints of smokiness and vanilla was also present. On the palate was a lively and fresh acidity accompanied with a well structured tannin that holds the wine well. Recommends keeping for another 10 years.

2007 Pinot Noir Reserve

Getting a little more greenish notes, probably due to a hot year, resulting in early harvesting. The fruit structure was a little less approachable, but hints of floral, herbs and earthiness were still apparent. On the palate, a little juicy, but still with a balanced acidity and tannins structure.

2006 Pinot Noir Reserve

Floral and herbaceous on the nose with earthy and smoked mushrooms aromas.  A little higher in acidity and tannin, but very well balanced. Recommends to age for another 8-10 years.

2005 Pinot Noir Reserve

A little tight on the nose, but after a good swirl in the glass, I’m getting notes of vanilla, dried leaves and hints of tobacco. A slight disappointment on the palate with the acidity that is a tad lower as compared to the tannins, nonetheless, definitely good for rich meats!

2004 Pinot Noir Reserve

Hints of Chinese medicinal herbs with a bitter nose, complexity of the wine in interesting and a little hard to describe. I was really going through my wine journey in my brain, trying hard to get a perfect word for the first impression. As expected, the palate didn’t fail me with a well-rounded balance of acidity and tannins that went well together. Med- long finish

2003 Pinot Noir Reserve

One of the hottest summer in Austria, I’m getting a little more greenish notes and ripe fruits. On the palate, it was still fresh and a good balance of acidity and tannins.

The Weekend Khakis – Places and People

Today’s post would be somewhat different from the ordinary, i will be writing about a group of people, two couples to be exact. Two couples i should call the kopi (coffee), makan (eat) and lam-nua (lazy) khakis!

Lets name them:

1. Hazizi (couple 1) – Mr. Drummer

2. Mei Yin (couple 1) – Ms. Google Foodie

3. Mich (couple 2) – Ms. Small Girl

4. Joe (couple 2) – Mr. Lazy

Ms. Google Foodie & Ms. Small Girl were school friends since their secondary school days while Mr. Drummer and Mr. Lazy is none other then their DRIVERS:(. So most of the time, as you would reckon, the two man of the group would be slacking-off while the two ladies gets excited over their small talks! lol!

It has been months, if not years that we have been hanging out together, in fact almost every weekend for these few months to plan for our “Bang-Cock Hangover” – as titled by Mr Drummer!

Today, we decided to head to Relational Goods, just at the back of the more then famous “Fei Fei Wanton Noodles”. With no signs, minimal decorations, good coffee and free WiFi, this is the kinda place we love to hangout! – especially at the Eastern part of Singapore.


Relational Goods, though marketed as a takeaway cafe with daily fresh bakes like Scones, Cakes & Pies as well as fresh roast Coffee, it’s more then a perfect place to hangout on a lazy weekend like today.

As usual, we ordered our daily dose of caffeine – very much needed – and took out our Macs to start researching on our trip to Bangkok. Well, at least the other three of them while i’m blogging away. – Oops! No Doubt, as a coffee addict who often have at least 4-5 cups a day, i have to admit that they’re doing it right. Some POPULAR coffee chains over-steam their milk, thus, losing the natural sweetness of the milk that goes into the coffee. Therefore, people tend to put sugar into their cuppa which totally ruins the natural flavours of the beans and milk (ok, i know a straight Espresso is a better gauge). But at Relational Goods, you’re assured that your coffee is made at the right temperature! med-plus acidity with a citrus hint. Perfect cuppa for a lazy Sunday! Compliments to our Barista!



Oh! Not forgetting the cakes and pastries that complemented our coffee! We had the Banana Muffin ($3) and the Raspberry White Chocolate Loaf ($4), i reckon it’s the style of the cafe, we felt that the muffin and loaf had a kueh-liked texture, which i simply love! If you’re in for something light, moist and flavoursome, try it!


From the huge spaces and large sitting area, to the minimal modernised renovations, the attentive and helpful baristas and the friendly owners, it’s nothing but awesome to spend the weekend here!

Compliments to Mr. Drummer and Ms. Google Foodie for suggesting this place and to the people at Relational Goods, we’ll definitely be back!

Relational Goods

Address: 29 Everitt Road, S’pore 428576

Opening Hours:

Tue – Fri: 0730hrs – 1800hrs

Sat & Sun: 0900hrs – 1800hrs

Malat tasting @ Buyan Restaurant- Part 1

Good afternoon and i hope you’re enjoying your Saturday morning!

Today’s topic would be on Malat Winery, a family-owned winery based in Kremstal in the Niederosterreich region of Austria.

-NIEDEROSTERREICH- is Austria’s largest wine growing region with many sub-regions making exceptional wines.


Michael Malat, the 9th Generation of wine maker from Weingut Malat took over from his dad, Gerald Malat in 2008 after working at many important wineries in France, New Zealand, California and Argentina.


Do you know?

 “Austria is situated at the same latitude (between 47-48 degree north) as the famous Burgundy region in France? Austria is one of the World’s ideal cool climate wine regions that produce both fresh and complex white wines and spicy, elegant reds!”

A few days back, the Sommeliers and trade professionals in Singapore were in for a treat when we had the opportunity to taste some 20 wines, both red and whites from the Malat family dating back to the late 90s! Like the previous posts, I won’t be squeezing all the tasting notes into one article, but splitting into two parts. Let’s start with the Whites-Rieslings!

Riesling? That’s probably one of the questions you probably might be asking me, but yes, I’m not typing it wrong, we’re not talking about Gruner Vetliner today, but Rieslings!

Starting with the youngest 2011 to the 1998 vintage, Michael mentioned that the purpose of tasting it from the youngest to the oldest vintage is because the complexity of the wines would be more apparent as we move into the older vintages, we followed suit and it did!



2011 Riesling das Beste

Nose:  aromas of honey, caramel, pineapple and pear

Palate: Oily and hints of pear and fresh minerality as the wine aerate through the mouth, ending with a mid – long finish

2010 Riesling das Beste

Nose:  a little tighter on the nose as compared to the 11’ vintage. Hints of floral, lychee, pineapples with minerals were significant.

Palate: Oily and a tat more acidic. Getting more floral and mineral notes compared to the fruits

2008 Riesling das Beste

Nose:  white flower, pineapple and peach

Palate: Oily and richer on the palate, hints of petroleum, ending with a mid finish

 2007 Riesling das Beste

Nose:  more complex on the first nose, minerals, hints of dried leaves, pineapples

Palate: Oily and hints of pineapple. Fresh with a good balance of acidity and structure.

2005 Riesling das Beste

Nose: a tat more savory on the nose, fresh white mushrooms, more floral then fruits. Honey-liked nose.

Palate: Oily and hints of pear and fresh apples after some aeration in the mouth, mid-long finish

 2002 Riesling das Beste

Nose:  candy, osmanthus and honey

Palate: fresh acidity with a well rounded structure. Long finish

1999 Riesling das Beste

Nose:  a little more complex, notes of pineapple, pear and apples with white flowers and hint of petroleum.

Palate: Oily and notes of apple and minerals were apparent. mid to low acidity

 1998 Riesling das Beste

Nose:  perfumy, smoky, scented mushrooms, aromas of honey, caramel, butterscotch, pineapple and pear

Palate: Fresh and lively, full of minerality with hints of pear and apple as the wine aerate through the mouth, ending with a long finish – good to keep for another 10 years

“… Austrian Riesling became for me a happy middle-ground between the dry Alsace Rieslings and the semi-sweet German Kabinetts.” – Dr NK Yong, Singapore Business Times | Wine Columnist





Chinese | Wines | Business or Pleasure?


On a recent note, we’ve seen dozens of wealthy Chinese going into France, especially Bordeaux in search of a gem, the vineyards.

Within these 3-4 years, we’ve seen investors such as  Zao Wei, Peter Kwok, Richard Shen and the more recent Andrew and Melody Kuk, buying over wineries and vineyards worth millions of dollars. Some say that it’s for investment and the latter, for their passion and the love of wines.

Zhao wei france 006a

“Once the vineyard has been bought, the idea is for the production to target the Chinese market. The Chinese know that they will attract consumers more with the symbols of French luxury. ” – World Crunch

French wine history dated back all the way to the Romans, it has been years after years of marketing, branding, facilitating and growing the industry to what it is today. With them is a rich and diverse history and story to tell the next generation. But now, slowly, but surely, it’s proven that wines in France is getting more and more commercialised. For the sake of money? Perhaps…

In the recent En- Primeur, wines from top wineries are seeing a decline in sales and a fluctuation (visible) in prices – i’ve mentioned that in a few of my previous posts. Are the French wines going downhill? Or is it just that they’re getting too arrogant after the 09/10 vintage?

Now… The Chinese have one thing for sure that i’m confident of saying – at least most of the Chinese. More often then not, Chinese purchase luxurious items such as Diamonds, Gold, Luxurious yacht, and private jets for the sake of showing what they’re worth. In fact, i’ve seen many who mix wines with coke, pepsi or sprite.


“Having sunk their teeth into European cars, cables, biscuits and even the Greek port of Piraeus, the Chinese now have a growing thirst for wine. In the dining tables of Beijing, Shanghai and beyond, that means French wine, specifically Bordeaux wine. Such is the interest that the Chinese government has even invested in a French vineyard.

They do, however, want wine made to their tastes: smooth, fruity and deep coloured. Hence they are not just pouring money into French wine production but are buying up entire vineyards to ensure they get what they want. They are then sending the domain’s entire production to China.” – The Telegraph

I know after saying all these, you’ll probably be thinking what has all these got to do with the Chinese buying wineries or vineyards in France?


Well, yes, it definitely does! Now, looking back, i’ve mentioned a brief introduction about when did wines started in France and the rich culture and heritage they’ve accumulated over the years. So…

My question is: How sure are they (the sellers) that they’re selling it to a responsible buyer?

Some of the fundamental ways people like myself who is in the the restaurant business choose our wines is through:

  1. Tasting – quality
  2. Knowing the story behind it
  3. Cost vs Quality

Now, if… i repeat IF a buyer of a winery is not genuine to his craft of ensuring the quality of the wine, but focus on making money, the first part of a consumer’s way of choosing wines would be eliminated. Therefore, resulting in lesser sales and purchases, this would then in return create a negative reputation for France. Which on my humble thought, can be quite disappointing after all the years of effort they’ve placed into wine-making.

All in all, it’s not surprising at all that wineries are getting more commercialised. Over the years, we’ve seen wineries being bought over or managed by luxurious brands such as the LVMH Group of Dom Perignon, Moet & Chandon, etc… (too much to name) and Chanel of Chateau Rauzan-Segla

Some mentioned above have contributed greatly to the wine-making scene, ensuring more is done to encourage proper and responsible wine-making in the vineyards, some are just purely for making money.

I just hope that what France has achieved is not tarnished by the exterior motive of making money, but for the good and well-being of its heritage and reputation that they built upon.

In conclusion, i have to say that i don’t mean that selling a vineyard or a winery is wrong, neither am i saying that making money is not doing any good to the wineries. All that i’m saying is there should be a guideline or check-list to approve a buyer’s option of purchasing a vineyard and ensuring that the quality is kept to its optimal, if not better.

Leaving you with a quote that i thought about.

“investing in a vineyard or business is not only about making money, it’s about ensuring and be responsible for the heritage, quality and consistency that it’s built upon” – Joel Low

To great wines and stories to share, Have a great week ahead!