There’s a lot of genre-breaking, experimental, funky magic going on in Le Bon Funk on Club Street and you’re going to want in on it!
In the spirit of mindful eating and sustainable dining, natural wine is a real thing that is happening in Singapore – and very much celebrated at Club Street’s new kid on the block, Le Bon Funk. The brainchild of chef-owner Keirin Buck (formerly the sous chef at Burnt Ends), the name of this ‘fine-casual’ joint is a cheeky jibe at the misconception that all natural wines are a little funky. Bewitching, complex, and delicious, natural wines may not always be a layman’s starter drink but there’s always something for everyone’s palate.
Explaining wine seriously without sounding pretentious is a very delicate dance and when you get started on the world of the natural wine… well, it’s always good to have a sense of humour about it. Tasked with this job is head sommelier Josée Yeomans who is clearly very passionate about natural wines – but explained everything in an easy breezy manner which put all of us at ease. Even vino novices would probably be unapologetic about swirling around their wine later that night.
It’s only natural
Yeoman’s wine list is curated according to her connections with trusted winemakers, whom she visits at their vineyards to witness their eco-conscious practices first-hand.. Essentially, natural wine is made with zero or low intervention. No chemicals, and as few additives (if any) as possible. Here’s the danger: natural wines are incredibly easy to drink…
Fun fact from Yeoman:Roditis, she quips, is nobody’s favourite wine grape, but the Roditis Jason Ligas natural wine from Greece is her personal favourite. She also enlightens us by introducing us to Analepse, beautiful orange wine (or skin-contact wine) that is bold and slightly spicy but still fresh and bright on the palate. One thing to note, the selection at Le Bon Funk is ever-evolving so every visit makes for a different tasting.
Say yes to the sourdough and shaved foie gras
There were several times I sat silent and in awe during dinner. Perhaps it was the wine pairings but it could also be the ingenious, yet simple dishes by Chef Keirin Buck. Homemade sourdough bread he makes daily in the kitchen, house-made cured meats on a charcuterie platter, shaved foie gras and cedar jelly on a brioche toast (this one left me stunned), and a celery custard for dessert. He comes by and talks about how living on his family’s organic farm instilled his passion to use fresh and seasonal produce in his cooking. Well, anyone who can make me have an opinion on celery (I love it now) deserves some sort of award.
Le Bon Funk, 29 Club St, Singapore 069414
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