67 Pall Mall Singapore Club Events

September, after hours.

From soulful vocals in The Living Room to late-night DJ sets in Naughty Corner, join us every Friday and Saturday for live music and DJs that take you from after dinner to after hours.

The Naughty Corner:

Friday 4th September – RIDZ J
Saturday 5th September – PRAV
Friday 11th September – RIDZ J
Saturday 12th September – TASHA
Friday 18th September – LIA
Saturday 19th September – TASHA
Friday 25th September – DURIO
Saturday 26th September – PRAV

Fridays and Saturdays: 22:30 – 01:00

The Living Room:

Saturday 5th September – QYO
Saturday 12th September – QYO
Saturday 19th September – Elysrei
Saturday 26th September – Glenn Wee

Saturdays: 20:30 – 23:00

We’re handing over the bar to bartender Carlo Ibanez from Another Bar for one night.

Expect a few of Another Bar’s signatures, a couple of new tricks and plenty of reasons to stay for another. Carlo will be behind the bar, bringing his take on the drinks that have made Another Bar a fixture of Singapore’s late-night circuit.

Available for one night only, from $26++ per cocktail

Saturday 26th September

Naughty Corner

20:00 – 23:00

Reservations are not required for the Naughty Corner.

Founded in  1772, Masi has, in the subsequent 250 years, evolved from a local Valpolicella winery into one of Italian wine’s most influential names.

Today, still owned and run by the founding Boscaini family, Masi is more than merely a wine producer. Rather it has become arguably the leading voice in defining and promoting the wines of the Veneto –  particularly Amarone. 

Such status can be traced back to the 1960s and ‘70s, when Sandro Boscaini revived the traditional grape-drying technique of  Appassimento  and helped establish Amarone as a serious fine-wine category. His innovations yielded more accessible expressions of the richly flavoured, age-worthy red, including some from outside the strict limitations of the appellation. 

Today, Masi remains firmly identified with Amarone and Appassimento, but its identity extends way beyond that of a conventional Valpolicella producer, with a particular emphasis on site expression, indigenous varieties and long ageing. 

Alessandra Boscaini is the seventh generation of the family dynasty, and combines deep family heritage with a contemporary international perspective. We are thrilled to welcome her to the Club to present an overview of the Masi wines, ranging from the flagship Costasera – Amarone’s gentle giant –  to the long-aged Serego Alighieri bottling, produced in partnership with the descendants of Dante. In between, she will show the single-vineyard Campolongo Di Torbe; the single-varietal Osar; and the sweet Recioto dessert wine, Angelorum.

We invite you to join her for what promises to be an enlightening evening. 

Wines we’ll be tasting:

Welcome Drink: NV Canevel, Setage, Valdobbiadene Prosecco Superiore Extra Brut

2018 Masi, Costasera, Riserva, Amarone Della Valpolicella Classico 
2017 Serego Alighieri, Vaio Armaron, Amarone Della Valpolicella Classico 
2015 Masi, Mazzano, Amarone Della Valpolicella Classico 
2013 Masi, Boscaini, Campolongo Di Torbe, Amarone Della Valpolicella Classico 
2015 Masi, Osar Oseleta, Rosso del Veronese
2018 Masi, Angelorum, Recioto Della Valpolivella Classico

WSET courses are widely acknowledged as the global standard in wine education. This course will take you through the wide world of wine, covering everything from vine-growing and winemaking, taking in all the major wine styles of the world. The course will be tutored by Master of Wine Richard Hemming. Throughout the course, we will taste at least 44 classic examples from our extensive list. For full details on the WSET Level 2 Award in Wines, please click here.

The course includes:

• Examination and certification
• Two classroom sessions
• All course materials
• Tasting wines

The Pere Ventura family traces its winemaking history back to the late 19th century, when Manuel Montserrat i Font produced one of Spain’s first traditional-method sparkling wines. A century later, his great-grandson, Pere Ventura, founded the modern-day incarnation of the group in the heart of Spain’s historic Cava capital, Penedès.

From the outset, he positioned the estate around  the production of premium-quality, traditional Cava. Defined by exceptional terroir, meticulous viticulture and extended cellar ageing, Prestige Vintage Cava remains one of fine wine’s most rewarding discoveries, its finest expressions offering remarkable elegance, complexity and longevity. 

Three decades on, the group has developed a portfolio extending beyond Cava, while remaining rooted in Catalonia. Today the Pere Ventura brand has been joined by Can Bas Domini Vinícola in Penedès and Mervm Priorati in Priorat, allowing it to explore both sparkling and still wines, red and white. 

We are delighted to welcome Pere ‘Juve’ Ventura, fifth-generation co-owner of the estate, to lead an exclusive Masterclass in which he will share with Members the family’s heritage, philosophy and the shape of the group’s next chapter. 

The tasting will trace the pinnacle of Pere Ventura’s Vintage Cava collection, from elegant Gran Reserva expressions to the rare Gran Vintage Paratge Qualificat, the highest classification within DO Cava. We will conclude with two critically acclaimed wines from Merum Priorati, as we explore how a similar philosophy can find expression across the celebrated terroirs of both Penedès and Priorat.

Wines we’ll be tasting: 

Welcome  Drink: 2022 Pere Ventura, Tresor, Gran Reserva, Brut 

2019 Pere Ventura, Tresor, Cuvée Barrique, Gran Reserva, Brut 
2018 Pere Ventura, Vintage, Gran Reserva, Brut 
2021 Pere Ventura, Vintage Rosé, Gran Reserva, Brut 
2016 Pere Ventura Gran Vintage, Can Bas, Paratge Qualificat 
2022 Merum Priorat, Destí, DOQ Priorat 
2016 Merum Priorat, El Cel, DOQ Priorat

Set in the  Turpan Valley of Xinjiang, in the far north-west of the country, Puchang is one of China’s most distinctive producers. 

While the vineyards here were planted back in 1975, the estate’s modern era began in  2008, with its acquisition by Hong Kong entrepreneur K.K. Cheung. In the years since, its wines have helped elevate  Xinjiang from one of China’s emerging fine-wine regions to meriting mention alongside the more famous Ningxia. 

Close to the Tian Shan mountains, Puchang’s 67 hectares are subject to extreme viticultural conditions: an arid desert climate; around  3,000–3,200 hours of annual sunshine; minimal rainfall and a long growing season. 

Along with international mainstays such as Cabernet Sauvignon and Pinot Noir, Puchang has made a point of exploring less familiar varieties, including the ancient Georgian variety Rkatsiteli, and Beichun, a hybrid of wild Chinese grapes and Muscat. Through a firm commitment to organic viticulture, the estate has carved out an identity rooted in the local terroir, rather than –  as some Chinese wineries have – merely attempting to reproduce Bordeaux-style Cabernet. 

We are thrilled to be joined at the Club by second-generation owner Clara Wang. After a 15-year career with the United Nations, Clara joined her family vineyard in 2017, where she works on the commercial side of the business, helping share the Puchang story with wider audiences.  She will be joined for the evening by French-trained assistant winemaker William Thomas, whose career has taken him from Margaret River in Australia to Mendoza in Argentina, Tulbagh in South Africa, along with Napa Valley and Châteauneuf-du-Pape. 

With William outlining the future of Chinese viticulture and Clara presenting the family legacy, we’re very much looking forward to exploring the dynamic between the two in what should be a fascinating evening. 

Wines we’ll be tasting: 

Welcome Drink: NV Billecart-Salmon, La Reserve, Brut 

2023 Puchang, Rkatsiteli, Xinjiang 
2021 Puchang, Muscat, Xinjiang 
2018 Puchang, Beichun, Xinjiang 
2018 Puchang, Saperavi, Xinjiang 
2013 Puchang, Cabernet Sauvignon, Xinjiang 
2014 Puchang, Clovine Sweet, Beichun, Xinjiang 

Eight great houses. Four blind flights. What will you discover in the glass?

Richard Juhlin has tasted more than 17,000 different Champagnes, earning a reputation as one of the world’s foremost Champagne authorities and most accomplished blind tasters. An acclaimed author, critic and Champagne specialist, his extraordinary palate and encyclopaedic knowledge have made him one of the most respected voices in Champagne today.

This October, Richard invites our Members to taste alongside him – completely blind.

Across four flights, eight Champagnes will be poured with their identities concealed. Among them are some of Champagne’s most prestigious and sought-after names – including Louis Roederer, Krug, Comtes de Champagne and Jacques Selosse.

Could you recognise them without seeing the label? And what does Richard notice in the glass that leads him there?

As each flight is revealed, Richard will share how he approaches Champagne blind, exploring the subtle clues that point towards producer, house style, vintage, terroir, grape variety, structure and ageing.

More than simply tasting eight exceptional Champagnes, this is an opportunity to slow down, taste more closely and discover how one of the world’s great Champagne palates reads a wine – glass by glass, alongside Richard himself.

4 Flights. 8 Champagnes. No labels.

One of Burgundy’s most exciting rising stars is rewriting the style of one of its great villages.

Born into one of Chassagne-Montrachet’s established winemaking families, Simon Colin is the third generation to make wine here, following his father Philippe Colin and grandfather Michel Colin-Deléger. But rather than simply inherit the family style, Simon has forged his own: tauter, brighter and more precise, with an emphasis on purity, mineral tension and restrained oak.

Simon began independently in 2017, aged just 24, with a nine-barrel micro-négoce that became his laboratory for experimenting with lees, oak and sulphur. Along the way, he gained experience in South Africa and Oregon before spending four years at Domaine Etienne Sauzet in Puligny-Montrachet. In 2021, he took over 9.3 hectares of family vineyards and Domaine Simon Colin was born.

Just five vintages on, Simon has emerged as one of the Côte de Beaune’s most closely watched young growers. His newly released 2024 vintage marks another milestone, with the domaine’s vineyards now organically certified, while his wines continue to favour bright minerality, freshness and vineyard expression over weight and over oak.

For this masterclass, Simon joins us to explore Chassagne-Montrachet from north to south, white to red, through six wines from a single vintage. Beginning with village Chassagne, we travel through Saint-Aubin and the Premiers Crus Les Chaumées and Les Vergers before turning to Pinot Noir and finishing with Premier Cru Morgeot Les Brussonnes. With winemaker and vintage held constant, this is a rare opportunity to discover just how dramatically site can speak – and to taste the new face of Chassagne with the man behind it.

The wines we will be tasting:
2024 Simon Colin, Chassagne-Montrachet
2024 Simon Colin, Saint-Aubin, 1er Cru Le Charmois
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Les Chaumées
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Les Vergers
2024 Simon Colin, Chassagne-Montrachet Rouge
2024 Simon Colin, Chassagne-Montrachet, 1er Cru Morgeot Les Brussonnes, Rouge

“The winemaker and his ego are the worst enemies to great vineyards.” For Mark Haisma, great Burgundy begins by knowing when to get out of the way.

The Australian-born winemaker has followed an unconventional path to Burgundy. After a decade at Yarra Yering, Haisma began making wine under his own name in Burgundy, initially from borrowed cellar space and fruit sourced through relationships with local growers. What began as a small micro-négoce has since grown into his own winery and vineyard holdings in Gevrey-Chambertin – earning him recognition from Tim Atkin MW as one of his “Top 25 Burgundy Producers to Watch”.

At the heart of Haisma’s philosophy is place over winemaking. He favours freshness, precision and energy, with restrained extraction and oak, allowing the character of each vineyard to take centre stage. As he puts it, his parameters are simple: “finesse, character, expression of place.”

For this masterclass, we put that philosophy to the test across seven wines and some of Burgundy’s most distinctive appellations. Beginning at Village level, we travel through Chassagne-Montrachet, Chambolle-Musigny and Gevrey-Chambertin before moving into Premiers Crus from Morey-Saint-Denis, Pommard and Gevrey-Chambertin.

The journey culminates with the 2017 Clos de Vougeot Grand Cru. With Mark guiding the tasting himself, members can explore what happens as we move from Village to Premier Cru to Grand Cru – and how much of what we taste comes not from the winemaker, but from the vineyard itself.

The wines we will be tasting:
2023 Mark Haisma, Chassagne-Montrachet
2023 Mark Haisma, Chambolle-Musigny
2023 Mark Haisma, Morey-Saint-Denis, 1er Cru Les Chaffots
2023 Mark Haisma, Gevrey-Chambertin
2023 Mark Haisma, Pommard, 1er Cru Clos des Arvelets
2022 Mark Haisma, Gevrey-Chambertin, 1er Cru Fonteney
2017 Mark Haisma, Clos de Vougeot, Grand Cru

How do you take 25 years spent reinventing Indian food and turn it into one Diwali night?

This Saturday 24th October, the Clubroom turns into a palace for the evening, hosted by Chef Manish Mehrotra, 67 Pall Mall’s upcoming Resident Chef and founder of Indian Accent in New Delhi and New York. His menu travels across India while giving tradition plenty of room to run wild — bold flavours and unexpected combinations, from Banarasi Aloo Papad with blue cheese to Claypot Bihari Mutton.

The evening runs in two parts: Raja’s Table, a five-course dinner paired with a 2024 Freemark Abbey Chardonnay, 2023 Bass Phillip Pinot Noir and 2012 Les Forts de Latour, before the room turns over to Rani’s Court — Bhangra dancers, a DJ, and Henriot Champagne and cocktails flowing into the night.

The Details

Saturday 24th October — Raja’s Table dinner, followed by Rani’s Court after party

Full Court Pass — dinner + after party After Party — Rani’s Court only

Tickets sold in pairs or more; dinner served communally. Vegetarian options included throughout, please flag other dietary needs before booking. Early-bird pricing available for a limited time.

How much can a few kilometres change a Barolo?

This October, journey through some of the Langhe’s most celebrated crus with Damilano, tasting distinct expressions of Nebbiolo from Liste, Cerequio and the legendary Cannubi hill – culminating in two Cannubi Barolos separated by more than a decade.

With roots dating to the 19th Century, Damilano today holds an enviable collection of vineyards across the appellation, including Liste, Cerequio and significant holdings in Cannubi – one of Barolo’s oldest and most celebrated crus.

For this dinner, Members will have the opportunity to explore these sites through seven wines spanning more than a decade. We begin with Langhe Nebbiolo before moving into Lecinquevigne, a Barolo drawn from five vineyards across three communes, followed by the contrasting single-vineyard expressions of Liste and Cerequio.

The evening culminates in Cannubi, tasted through the 2022 Barolo Cannubi alongside the 2011 Barolo Riserva Cannubi “1752” – an opportunity to experience not only one of Barolo’s great terroirs, but how it evolves with more than a decade of age.

Joining us for the evening is Chiara Damilano, fourth generation of the family, who returned to Piedmont after seven years abroad to help shape the estate’s next chapter.

Across four courses and seven wines, this is a chance to discover Barolo not simply by producer or vintage, but vineyard by vineyard.

The menu:

Welcome Drink: 2024 Damilano Langhe Chardonnay “G.D”

First course:
Wagyu Beef Carpaccio
Piedmont hazelnut, girolles, arugula & Pecorino chips

Paired with:
2023 Damilano Langhe Nebbiolo, Marghe
2016 Damilano Barolo, Lecinquevigne

Second Course:
Royan Cheese Ravioli
Braised Iberico pork cheek, porcini mushroom & romanesco

Paired with:
2017 Damilano Barolo, Liste
2018 Damilano Barolo, Cerequio

Third Course:
Roasted Brittany Pigeon
Creamy black truffle polenta, roasted figs & Tuscan kale

Paired with:
2022 Damilano Barolo, Cannubi
2011 Damilano Barolo, Riserva Cannubi “1752”

Dessert: 
Noisette Royale
Hazelnut dacquoise, feuillantine, hazelnut, chocolate mousse & vanilla ice cream