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.

• Saturday 1st March – Nick Zavior, Living Room
• Friday 7th March – Daniel Sid, Naughty Corner  
• Friday 14th March – Jill-Marie Thomas, Living Room 
• Saturday 15th March – Shak’thiya, Naughty Corner
• Friday 21st March – Myra Vaughn, Nolan Bradbury, Living Room
• Saturday 22nd March – Alemay Fernandez, Living Room
• Friday 28th March – ZUL, Living Room
• Saturday 29th March – Wayne Sandz, Living Room

We’re bringing the bold and vibrant flavours of Thailand to the Club in collaboration with Kita Food Festival, featuring a special partnership with one Michelin-starred Wana Yook from Bangkok for both lunch and dinner on the day. On top of the Member-exclusive lunch, we are extending the experience to a wider audience in the evening, as dinner will be open to the public. However, Members will still have priority access to secure tickets for this kitchen takeover.

Chef Chalee Kader himself will be in our kitchen, preparing a Thai “Kao Gaeng” experience – an artful balance of flavours, textures, cooking methods and temperatures that compliments and contrasts one another, just as you’d find at Bangkok’s best rice and curry stalls.

Expect an exquisite selection of dishes, from the rich and aromatic Gaeng Kua Curry of Mud Crab to the smoky Yum Makuah Eggplant Salad and the indulgent crispiness of Kai Dao. To complete the experience, Head Sommelier Roberto Duran, will select a thoughtful wine pairing to complement the sweet, sour, salty, and spicy elements of this Thai feast.

Join us to celebrate Thai cuisine at its finest, at the comfort of your Club.

Wana Yook kitchen takeover menu:

Nam Prik Kapi
Shrimp paste relish, pea eggplant, fresh seasonal vegetables

Gaeng Kua Curry of Mud Cab
Southern Thai crab curry, chopped betel leaves, climbing-wattle shoots

Kai Dao
Perfectly-fried Thai fried eggs with a fish sauce-pickled egg yolk, lime, bird’s eye chilli

Yum Makuah
Grilled eggplant, shrimp and fried shallots salad, spicy Thai lime dressing, fish sauce, chilli. 

Pud-Kaproa 
Stir-fried minced beef with holy basil, chilli, long pepper, black pepper 

Gaeng Juhd 
Clear chicken and dried shrimp broth, tapioca pearls, daikon 

Piakpoon 
A Thai dessert made with burnt coconut husk and rice flour

Burgundy maestro Laurent Ponsot has only released six vintages of Cuvée de l’Aulne, and in this first-ever vertical, our lucky Members will get to taste them all. Starting from the debut 2017 vintage, Laurent will join us in the Club to tell the story of each year through the prism of Gevrey-Chambertin.

Blended from several different parcels across the village, Cuvee de l’Aulne is an archetypal Gevrey-Chambertin, showing the typical deep fruits and firm structure for which the terroir is renowned.

Despite Laurent’s futuristic labels, this is a wine rooted in the traditions of Burgundy, and represents a great opportunity to compare a run of recent Burgundy vintages at a great-value price.

The wines we will taste:
2017 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne
2018 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne
2019 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne
2020 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne 
2021 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne 
2022 Laurent Ponsot, Gevrey-Chambertin, Cuvée de l’Aulne

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 our resident 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.

This course consists of four sessions of four hours each, plus an examination of one hour. Please note that an additional 11 hours of private study is recommended to pass. The fee covers all wines, course materials, classroom time, examination and certification.