The Singapore Club

67 Pall Mall's first Asian outpost

Having thrown open both Club and cellar door on February 14th 2022, following a multi-million dollar refurbishment, 67 Pall Mall Singapore welcomes Members into the Club’s spectacular 15,000 sq ft Shaw Centre penthouse in the heart of Orchard Road.

Membership to the Club allows access to a collection of 6,000 wines, of which 1,000 are available by the glass – the biggest and most diverse wine list in Southeast Asia. Not only are the world’s finest and rarest wines within reach, but the underlying premise of the Club is to also make wine more affordable. True to the ethos adopted since our beginnings in London, 67 Pall Mall allows unprecedented access to fine wines that excite, challenge and captivate Members.

"Too much of anything is bad, but too much good whiskey is barely enough.” – Mark Twain

The Naughty Corner and Whisky Bar is a tribute to the London Club’s namesake spirits den. The Naughty Corner sits in what was once the Penthouse’s bedroom. Together with the Whisky Bar, this intimate space is the perfect setting for Members seeking to settle in for an evening savouring fine spirits.

A home for Singapore's wine lovers

Wine is at the heart of everything we do, and central to every gathering. Our wine list is available digitally on iPads; loaded with critics’ scores, winemakers’ information and tasting notes.

Further guidance is available from our Head of Wine Operations, Master Sommelier Andreas Rosendal, Head Sommelier Shirley Tan and the 16-strong team of certified wine professionals. Engaging and approachable, their aim is to inspire Members with our diverse and ever-changing wine list, full of iconic, rare bottles as well as lesser-known vinous gems for Members to explore.

With fine wine comes fine food.

An ever-evolving menu... 67 Resident Chef Series

The 67 Resident Chef Series is a quarterly residency in which we collaborate with Singapore-based chefs to showcase a culinary theme over three months, highlighting their expertise and unique style.

Since its launch in June 2023, the Resident Chef Series has celebrated the culinary excellence of a select group of Singapore-based chefs. Each chef is carefully chosen to reflect the vibrancy of Singapore’s dynamic restaurant scene and to introduce our Members to new cuisines, offering opportunities to pair with our extensive wine list.

Throughout the three-month residency, the chefs present their culinary creations in menus exclusive to 67 Pall Mall, served alongside the Club’s existing à la carte menu. Each menu brings a distinct flavourful narrative, reflecting their culinary philosophy to a broader audience.

The Resident Chef Series has spotlighted the culinary craftsmanship of talents, including Jeremy Gillion (Restaurant JAG), Chef Damian D’Silva (Rempapa), and Rishi Naleendra (Two Michelin-starred Cloudstreet) – just to name a few.

Resident Chef The Naked Finn

What began as a modest seafood shack in 2013 has developed into a focused seafood restaurant at Gillman Barracks. Founded by Tan Ken Loon, The Naked Finn is built on a clear philosophy: seafood should speak for itself, with minimal intervention so the quality of the ingredient defines the dish rather than technique or adornment.

Anchored by a “less, but better” ethos, the restaurant is committed to careful sourcing, securing high-quality seafood from both seasonal and lesser-known species. Menus evolve with availability, shaped by what arrives in the kitchen rather than fixed signatures. Cooking is deliberately simple – grilling, searing and gentle heat are favoured – supported by minimal seasoning to preserve natural flavour, texture and freshness.

The kitchen applies the same discipline to regional and contemporary interpretations, resulting in dishes that are precise, clean and confident in execution. The Naked Finn’s approach celebrates clarity of flavour and respect for its ingredients, offering a seafood experience that is both refined and unapologetically ingredient-driven.