Singapore’s original natural wine bar RVLT is back—reinvented as Revolution, a bold new wine bistro in the heart of Bukit Merah. Gone are the grungy Carpenter Street days; in their place is a sleek, minimal space crafted in collaboration with Danish design studio Fritz Hansen. The look may be different, but the attitude remains the same: borderless food, fearless flavour, and a spirit that refuses to play by the rules.
The menu is a no-holds-barred celebration of comfort food with a twist. Loyal fans will be glad to see cult favourites like homemade chicken nuggets with fermented tomato sriracha and the wagyu beef patty melt still holding court. Alongside them, pastas get a cheeky local remix, from salted egg carbonara to hua diao white clam linguine—dishes that don’t just bend tradition, they break it entirely.
At Revolution, co-founders Alvin Gho and Ian Lim keep things deliciously unpredictable, pouring natural wines as freely as they dish out unclassified, unboxed plates. This isn’t fine dining, casual dining, or anything in between—it’s food and wine stripped of labels, served with instinct and attitude. Revolution is less about categories and more about connection: a place where people come together to taste, drink, and break the rules.












