For wine enthusiasts eager to expand their palates, VITIS Wine Bar and Bistro has opened its doors at DUO Galleria, presenting a fresh destination that celebrates the richness of Asian wines and winemakers. With an exclusive collection of wines from diverse Asian terroirs, VITIS offers a unique pairing of refined cuisine and a thoughtfully designed space that mirrors the artistry of winemaking.
Founded by Gary Low, a seasoned sommelier with experience in Michelin-starred restaurants like JAAN by Kirk Westaway and Burnt Ends, VITIS (Latin for “grapes”) showcases the growing influence of Asian winemakers whose talents have long been overlooked. “Not many are aware of the exceptional wines coming from Asia,” Gary says. “At VITIS, we aim to spotlight these producers, inviting wine lovers to explore a whole new spectrum of flavours.”
The VITIS cellar is curated to reflect the diverse and rich cultures of Asian winemaking, offering guests a journey through the finest expressions of the region. The wine selection features celebrated names like the Long Dai Cabernet Blend 2019 from China’s Shandong region — often referred to as “The China Lafite” — and the Fratelli Vitae Chardonnay 2016 from India, exemplifying the rising prominence of Asian wines. Noteworthy bottles such as the Granmonte Sakuna Rosé 2023 from Thailand’s Asoke Valley and Weightstone Blanc des Blancs Extra Brut 2020 from Taiwan highlight the remarkable terroirs of the continent.
In addition to wines produced in Asia, VITIS also showcases the work of Asian winemakers who have established themselves abroad, such as Jayden Ong’s Nebbiolo Da Cinque Filari 2019 from Australia, and Sergio Alighieri’s Vaio Armaron Amarone Della Valpolicella 2016 from Italy, both bringing global expertise back to the Asian influence. The collection is further enriched by foreign winemakers who have ventured into Asia to produce distinctive regional wines, along with international conglomerates that are investing in Asia’s unique wine making potential, crafting a truly comprehensive representation of the dynamic world of Asian viticulture.
Executive Chef Kenneth Lin’s menu at VITIS is crafted to elevate the wine experience, putting a fresh, modern spin on beloved Asian classics and flavours. Each dish is crafted to complement the Asian wine selection, allowing guests to explore comforting flavours and inventive pairings. The menu offers a variety of options perfect for wine pairing — from indulgent small plates to thoughtfully composed large plates.
Among the small plates, the deep-fried Pig’s Tail ($16) with garlic vinaigrette and the Grilled Sumi Ika ($28) stuffed with glutinous rice and served with peanuts and Kecap salsa are poised to become crowd favourites. Other noteworthy options include the Chilled Tomato ($18) with horseradish yoghurt and ponzu gelée offers a refreshing option, Thai-Style Eggplant Salad ($18) with ajitama and green chilli sauce delivers bolder flavours, and Pork and Prawn Tortellini ($18) with jamon, century egg, and XO sauce.
For large plates, guests can customise their noodle experience with Noodles, Your Way, featuring a selection of Asian-inspired flavours. Options include the classic Dan Dan Noodles ($18), made with sesame, chilli, garlic, and cucumber; the rich Oxtail ‘Lu Rou’ Noodles ($28) with dried scallop, dried prawns, chilli, and XO sauce; and the luxurious Abalone Kolo Mee ($38), served with baby abalone, superior sauce, and Chinese broccoli. The Black Angus Bavette ($48), served with grilled sticky rice, Thai green chilli, and a vibrant herb salad, also make for a memorable choice.
To conclude the meal on a sweet note, guests can indulge in reimagined dessert classics such as the deconstructed Valrhona chocolate cake ($18) with lychee and chocolate crumble, or the delicate Tau Hweh and Vanilla ($8), featuring a blend of soy bean curd, Madagascar vanilla, EVOO, and a hint of sea salt.
At VITIS, the boundary between winemaking and design merges into an immersive, artistic experience. Designed by Emma Maxwell Studio, the space pays tribute to the craftsmanship of Asian viticulture, blending natural materials and luxurious finishes.
Solid spotted gum timber grounds the interior in earthy authenticity, while handmade stitched paper wall coverings evoke the delicate craftsmanship of both wine and design. Deep sage green banquettes, crafted from vegetable-dyed materials, nod to the vegetal notes of win. The mirrored ceiling gives the sensation of being immersed in liquid, enhancing the atmosphere’s fluidity.
The tasting counter, a monolith slab of Orinoco granite, echoes the rugged topography of Asia’s wine regions, while the private dining room offers an intimate settling for immersive wine experiences.
