MEET THE SOMM | Zhen Jie New

Zhen Jie New, 29, is a Senior Sommelier at our Singapore Club, joining the 67 team two years ago after an intense introduction to the world of hospitality. He reflects on his unorthodox journey into wine, and looks back on his original guilty pleasure – Baileys

I was born and raised in a traditional Asian household in Singapore, where wine was pretty much non-existent. My parents and grandparents didn’t approve of any form of alcohol, thinking it a bad influence, and my first vinous encounters, at wedding banquets, did nothing to suggest otherwise. The wine was generally terrible, which only reinforced my belief that alcohol was bitter, harsh and just not for me. (Though I must confess to one exception – Baileys, which I still remember fondly as the ultimate pre-party drink: sweet, creamy, and nothing like the wines I had tasted.)

My parents and my brother all worked in finance, but I studied Sports and Wellness Management at Nanyang Polytechnic. It was there that my love for food started to grow. That interest intensified during my National Service (spent servicing fighter jets) and after completing this, I took a part-time job in a different form of service – on the floor of the BBQ-smokehouse Meatsmith. 

That’s where everything changed. Working in the restaurant opened my eyes to the world of dining – and, most importantly, to wine. The beverage director at the time – who’s now a Member at 67 – rolled out a year-long wine training programme for the team. That was the turning point. I was blown away by how vast, complex and captivating the world of wine could be. He constantly encouraged me to explore different grapes, regions and styles, and that curiosity quickly turned into a passion. I went on to complete my WSET Level 1 and 3 in 2021 and 2022, respectively.

Then one night, I got a message from a Club Member informing me that were looking to fill a Junior Sommelier position. I met Roberto Duran, the then Head Sommelier, along with Richard Hemming, the Head of Wine, and Matt Ayre, our Global Wine Logistics Manager, and before I knew it, I had the job. I was both thrilled and terrified – this was 67 Pall Mall, after all. The wine list was massive, and at the time, I only had experience with wines from Australia and the US. But I said yes, and joined the team in April 2023. 

Which wines do I enjoy personally? For whites, I love a rich, buttery Chardonnay – something about it reminds me of popcorn at the movies. For reds, I usually gravitate toward elegant Pinot Noirs from Santa Barbara (Au Bon Climat is a particular favourite), though I’ve also been branching out into more refined Grenaches like Duncan Savage’s Thief in the Night from South Africa, and André Brunel’s Les Cailloux Châteauneuf-du-Pape. I’ve also been loving the elegance of Victorian Syrah from producers like Mayer and Place of Changing Winds – nothing too extracted, just pure balance. As for my old crush, I haven’t had a Baileys for a few years now – but if someone were to offer one to me, I like to think I’d still enjoy a glass on the rocks…