67 Pall Mall Singapore Club Events

Dim the lights, grab a drink, and unwind with our Live Sessions on Fridays and Saturdays throughout the month.

• Friday 2nd May – ZUL, Naughty Corner, Acoustic
• Saturday 3rd May – Ernesto Castillo, Living Room, Afro Cuban Jazz
• Friday 9th May – Owen Li, Living Room, Pop, R&B 
• Saturday 10th May – Shan & Luke, Living Room, Acoustic
• Friday 16th May – Amanda Tee, Living Room, Acoustic
• Saturday 17th May – Ernesto Castillo, Living Room, Jazz, bossa nova, jazzy-style Top 40
• Friday 23rd May – Jill-Marie Thomas, Living Room, Acoustic
• Saturday 24th May – Shak’thiya, Naughty Corner, Acoustic
• Friday 30th May – Daniel Sid, Living Room, Acoustic
• Saturday 31st May – Nick Zavior, Living Room, R&B/Soul

In honour of Mother’s Day, we invite you to a sparkling afternoon of Gems & Wines — a special way to celebrate the women who shine brilliantly in every facet of life.

Led by Medhanie Senanayake, third-generation owner of Singapore’s bespoke jeweller H. Sena, and Richard Hemming MW, our very own Head of Wine Asia Pacific, this immersive experience pairs rare gemstones with expressive wines in a series of elegant and unexpected parallels.

Discover the duality of Alexandrite and Ribolla Gialla, the romance of Pink Diamonds with a 2009 Dom Pérignon Rosé, and the intense beauty of a Type IIa Diamond alongside the rare and legendary 1969 Maury from our iconic 10-litre bonbon. Each pour and pairing is a tribute to colour, clarity, and character — qualities shared by the women we honour.

Whether you’re bringing the mother in your life or simply toasting to her brilliance, this is an evening to savour with your partner, loved ones, or fellow Members. 

The wines we will taste:

2021 Livio Felluga, Ribolla Gialla
2009 Dom Pérignon, Rosé, Brut
2023 Vasse Felix, Rosé
2020 Artemis Karamolegos, Mystirio, Assyrtiko
2022 Bodegas y Viñedos Ponce, La Xara, Garnacha
1969 Mas Amiel, Vintage, Maury

From the rice fields of Yamaguchi Prefecture, Dassai has redefined sake through an obsessive devotion to craftsmanship, and meticulous precision. Specialising exclusively in Junmai Daiginjo – the highest grade of sake – Dassai polishes each grain of Yamada Nishiki rice down to as little as 23% of its original size. 

Every step of brewing is precise and deliberate: from hand-cultivating koji and low-temperature fermentation to preserve delicate aromas, small-batch brewing for greater control, and the use of a centrifuge to extract sake without pressure, resulting in extraordinary purity, texture, and finesse.

Join us for an evening with Kazuhiro Sakurai, President and 4th-generation CEO of Asahi Shuzo, as he shares the meticulous philosophy and quiet innovation behind Dassai’s global rise. The tasting will showcase the evolution of their craft from the graceful Dassai 39 all the way to the experimental Dassai Future with Farmer, and Dassai Blue 23, brewed in their newly opened New York facility.

Kazuhiro’s journey is as compelling as the sake he crafts: an unexpected return to his family’s brewery, a pioneering vision for sake’s future, and a bold spirit that saw Dassai ferment sake in space – pushing the boundaries of tradition while honouring its soul.

This is a masterclass not to be missed for lovers of sake.

The sake we will taste:

Dassai 45 Sparkling
Dassai 39
Dassai 23
Dassai Beyond
Dassai Future with Farmer
Dassai Blue 23

Located in the heart of Pessac-Léognan, Château de Fieuzal is one of Bordeaux’s most iconic Grand Cru Classé de Graves estates – a classified growth traditionally celebrated for the ageability of Cabernet-Merlot reds, and increasingly acclaimed for its vibrant dry whites made from Sauvignon Blanc and Sémillon.

With a history dating back three centuries, the estate has long embodied the spirit of Graves. Under the Quinn family’s stewardship since 2001, it is now led by Daragh Quinn, who continues the family’s vision while maintaining the distinct character that defines Graves wines. We are delighted to welcome Daragh to the Club, where he will guide us through an eight-wine tasting spanning nearly two decades.

Highlights include the vibrant and citrus-driven 2023 L’Abeille de Fieuzal Blanc, the cool, mineral tension of the 2021 Château de Fieuzal Blanc – a challenging vintage that truly demonstrates the winemaking skill of the estate – and the gracefully matured 2008 Château de Fieuzal Blanc, still vivid with lanolin, citrus peel and wet stone.

Among the reds, the plush, youthful 2022 L’Abeille de Fieuzal sets the stage for the bold and polished 2020 Château de Fieuzal, culminating in the outstanding 2010 Château de Fieuzal – a textbook expression of classic Graves character, savoury and graphite-driven, from one of Bordeaux’s great vintages. The blend of Cabernet Sauvignon and Merlot in these reds demonstrates excellent ageability, with the wines developing greater complexity and depth over time.

This tasting promises to be a top-level exploration of the estate’s evolution, with insights directly from the owner himself. We hope you’ll join us.

The wines we will taste:

2023 L’Abeille de Fieuzal Blanc
2021 Château de Fieuzal Blanc, Cru Classé
2016 Château de Fieuzal Blanc, Cru Classé
2008 Château de Fieuzal Blanc, Cru Classé
2022 L’Abeille de Fieuzal
2020 Château de Fieuzal, Cru Classé 
2015 Château de Fieuzal, Cru Classé 
2010 Château de Fieuzal, Cru Classé

This course offers a thorough understanding of the world’s major wines. By examining the style and quality of all major varieties grown across all major regions – including sparkling, sweet and fortified wines – this course will benefit both engaged enthusiasts and professionals. By following the WSET Systematic Approach, this course teaches a rigorous approach to tasting, allowing candidates to discern differences between wines, both to improve blind tasting ability and to understand the fascinating factors involved in viniculture worldwide.

The course will be tutored by our resident Master of Wine Richard Hemming and Annette Scarfe MW. Throughout the course, we will taste at least 85 classic examples from our extensive list. For full details on the WSET Level 3 Award in Wines, please click here.

This course consists of five sessions of six hours each, plus an examination of two-and-a-half hours. Please note that an additional 51.5 hours of private study is recommended to pass. The fee covers all wines, course materials, classroom time, examination and certification.