Moving away from the traditionally formal and somewhat intimidating wine bars, Club Street Wine Room has been designed as an inviting space, beckoning imbibers and diners alike to drop in any time for a glass of wine and a delicious bite.
Club Street Wine Room breaks the norms with its dynamic directory that offers something for every palate, appealing to traditionalists, fans of natural wines and adventurous tipplers alike. The diverse repertoire invites imbibers to go on a journey of discovery, exploration and experimentation for a swirling good time.
Hailing from Ireland, Andrew's illustrious career has seen him worked alongside famous chefs at Michelin-starred restaurants all over the world from Ireland, London to New York City. Andrew was offered the opportunity to spearhead the launch of Esquina in Singapore to acclaim and the space quickly earned a reputation as Singapore’s top and pioneer Modern Spanish Tapas space, as well as The Study, a modern British restaurant.
Feeling that it was time for him to do his own thing and to create a space he can call his own, Andrew took the step and launched his first concept as Chef-Owner with Cure, a restaurant that focuses on modern Irish cuisine in 2015. Cure took off quickly with its casual fine-dining approach and was received with critical acclaim. He has since gone on to establish five additional restaurants under the umbrella of Cure Concepts, including Butcher Boy, an Asian-inspired bar and grill which launched in 2017 and Bao Boy in 2019, a cozy East meets West diner and bar that serves up bao burgers. Setting his sights beyond the shores of Singapore, Andrew debuted his first overseas venture, Ember Beach Club, in partnership with One&Only Desaru, Malaysia. Catfish followed shortly after in 2020. A contemporary Fish Grill & Raw Bar, Catfish serves up a seafood-centric fare highlighting the best of Asian ingredients, prepared through different styles and techniques. Apart from his own ventures, Andrew also serves as a Culinary Collaborator at the Straits Clan.
Ho Jun Yip
Born and bred in Malaysia, Chef Ho Jun Yip, also known as Chef Jun, began his culinary journey at Restaurant Lafite, Shangri-La Hotel, Kuala Lumpur as Commis III shortly after he graduated from Taylor’s University, Malaysia. In 2015, his drive for challenges took him to Singapore where he trained under Chef Jason Tan’s tutelage at Corner House, he played an instrumental role in the restaurant’s acclaimed placement of #17 on the Asia’s 50 Best Restaurants 2016, and when the restaurant clinched its first Michelin star in the same year.
At Cure Concepts, Chef Jun rose through the ranks from Chef De Partie to Sous Chef at CURE to Head Chef at Butcher Boy. Under Chef Andrew Walsh’s mentorship, he has amassed a wealth of culinary knowledge and prowess as well as team management skills. Now, as Head Chef of Club Street Wine Room, the 31 year-old drives the culinary direction of the wine bar with an unfussy and eclectic menu prepared with chef-driven techniques and quality ingredients. A passionate advocate of sustainability, Chef Jun also conscientiously produces less waste and carbon footprint, and minimises single-usage of kitchen tools.
Armed with an arsenal of wine knowledge, it is no surprise that Amir Solay has amassed several noteworthy titles under his belt — Certified Sommelier by the Court of Master Sommeliers (CMS), Head Sommelier and Director of Operations for Cure Concepts; overseeing Club Street Wine Room, Cure, Butcher Boy and Catfish.
His eloquence in the language of wine has led him to conduct numerous wine appreciation classes and trainings for the private and government sectors including local and regional hotels and restaurants. He was also a guest wine columnist for Frequent Traveller magazine and The Yak & The Bud in Indonesia. In 2017, Amir, along with three of the city’s leading sommeliers, organised “The Flying Sommelier” - a series of wine dinners to raise funds for charity.
As Head Sommelier and Operations Director for Club Street Wine Room, Amir’s passion and interest towards off-the-beaten track wine regions, under-the-radar grape varieties and wine producers reflect his approach in the curation of the wine list at Club Street Wine Room. With a keen understanding of the terroir and what each winemaker aims to showcase in a bottle, Amir leverages on his trusted relationships with boutique producers, personally sourcing and handpicking the wines for their intriguing provenance stories, while ensuring the curation of wines is kept accessible yet exciting.