The Singapore Club

67 Pall Mall's first Asian outpost

After opening the Club and cellar doors on February 14th, 2022, following a multi-million-dollar refurbishment, 67 Pall Mall Singapore welcomes Members into its 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 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.

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

We’re pleased to welcome Mirko Febbrile as our Resident Chef from April through June.

Raised in the Puglian countryside, Chef Mirko discovered his fascination with food at a young age, cooking initially to feed himself and his brother while his parents were at work. Limited ingredients never held him back – he would borrow from neighbours to bring his ideas to life. That early ingenuity and drive continue to shape his cooking today.

He arrived in Singapore in 2015 and quickly made his mark, becoming a head chef within a year. At 25, he led Braci to its first Michelin star just nine months after opening, maintaining that accolade for five years. After his time at Braci, Mirko Febbrile spent a year in Europe, staging at some of the world’s leading kitchens, including a pivotal stint at Noma.

Returning to Singapore, he took a markedly different turn – launching a month-long hawker takeover in Chinatown, where he served handmade pasta and fresh burrata soft serve for under S$10. The pop-up sold out within 15 minutes each day, offering a more accessible take on Italian cooking while paying tribute to the young hawkers sustaining Singapore’s street food culture.

In recent years, Mirko has shifted his focus towards a more personal expression of cooking. At Fico, he explores the simplicity of cucina povera – celebrating seasonality and a no-waste approach – while Somma reflects his broader view on modern dining, centred on comfort, clarity, and purpose over excess.

Beyond the plate, he is committed to building strong, inclusive kitchen cultures and believes chefs have a responsibility to shape a more thoughtful and sustainable future for the industry.

For his residency, Members can expect a menu that reflects this approach – ingredient-led and precise, with a strong sense of purpose behind each dish.