Artisan Cellars

For one night only, Chef Lawrence Yeow reimagines five beloved Singaporean dishes through his thoughtful and ingredient-driven lens. Paired with a selection of current-release wines from Sato, the evening explores the unexpected harmony between Singapore’s rich culinary heritage and the freshness and energy of Central Otago.
Menu Bombay Onion and Freedom Egg Prata Sup Kambing and Toast Angus Beef Mee Rebus Spring Chicken Dum Biryani and Mint Raita Young Coconut Pancake and Gula Melaka
Wine Pairing 2024 Sato, Riesling Central Otago 2023 Sato, La Ferme de Sato, Chenin Blanc Schisteux Central Otago 2023 Sato, La Ferme de Sato, Le Chant du Vent Chardonnay Central Otago 2023 Sato, Pinot Gris "l'Atypique" Central Otago 2024 Sato, Pinot Noir "Bannockburn" Central Otago 2023 Sato, La Ferme de Sato, Sur Les Nuages Pinot Noir Central Otago 2020 Sato, La Ferme de Sato, Cabernet Franc Sous Bois Central Otago
When: 27 July 2026, Monday, 7pm Where: Casa Cicheti second floor, private dining room, 128 Tembeling Rd, Singapore 423638 Price: Comoclubbers earn Comocredits on spends for exclusive events by Artisan Cellars.

 

About Chef Lawrence Yeow Lawrence Yeow is a chef's chef — happiest with the freshest ingredients, the most demanding kitchens, and no fuss at all. What he does with Singapore food is worth paying attention to: his cooking is rooted in the flavours many of us grew up with, expressed with the precision of someone who has spent years refining the craft. Nothing on the plate is there for decoration — everything has a reason. For the first evening, he presents Singapore through dishes that feel both familiar and unexpected, the kind of cooking that lets Yoshi's wines show a different side of themselves.

This evening at Dempsey Cookhouse offers a rare masterclass along with a light bite with Yoshi Sato himself, of Sato Wines. Guests will taste through a selection of mature and current vintages of Pinot Noir and Cabernet Franc, gaining unique insight into the evolution of these wines across different seasons and stages of maturity.
Welcome 2024 Sato, Riesling Central Otago (Welcome drink)
1st flight 2015 Sato Pinot Noir Pisa Terrace 2017 Sato Pinot Noir Pisa Terrace 2020 La Ferme de Sato, Sur Les Nuages Pinot Noir 2023 La Ferme de Sato, Sur Les Nuages Pinot Noir
2nd flight 2020 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2021 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2022 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago 2023 Sato, La Ferme de Sato, Cabernet Franc "Sous Bois" Central Otago
When: 28 July 2026, Tuesday, 7pm Where: The Dempsey Cookhouse and Bar, 17D Dempsey Road, Singapore 249676 Price: Comoclubbers earn Comocredits on spends for exclusive events by Artisan Cellars.

 

About Sato Wines From Tokyo and London to the slopes of Central Otago, Yoshiaki and Kyoko Sato have built one of New Zealand's most distinctive estates. After twelve years in international banking, they left, in 2006, to make wine — studying at Lincoln University, apprenticing at Felton Road, then training across Europe at Domaine Bizot, Pierre Frick, and Domaine Matassa, learning that the best wine is listened for in the vineyard, not made in the cellar. In 2016 they found their land on Mount Pisa: five hectares, east-facing and biodynamically farmed from the first day. They named the estate La Ferme de Sato, the farm. The wines are known for their purity, their elegance, and a remarkable sense of place.