Top tipples and bars to check out this month
The brainchild of chef-owner and Burnt Ends alumnus, Keirin Buck, Le Bon Funk is the wine bar we’ve all been waiting for. This latest addition to the Lo & Behold Group boasts a convivial ‘fine casual’ vibe, dynamic natural wine selection and thoughtfully prepared plates.
Designed with juxtaposing elements, Le Bon Funk’s clean and minimalistic exterior is a clear contrast to its warm and welcoming interior. Its décor and details contrast further with a mix of refined textures like brass and terrazzo against raw yet sophisticated furnishings like corkwood and rattan. The result is an elegant and inviting space that is full of character.
The natural wine programme is spearheaded by Le Bon Funk’s head sommelier and restaurant manager, Josée Yeomans. The curated selection is designed to cater to winelovers of all kinds—from familiar and traditional flavour profiles for the natural wine novice to unique and more funky wine options for the seasoned wine connoiseur. As a huge advocate for natural wines, Yeomans keeps the wine list diverse and compelling by ensuring ever-evolving options largely sourced from France including Burgundy, Provence, Loire and Alsace; as well as Austria and Australia. With a deep appreciation for the care, passion and work that goes into each bottle, she considers the maker of the wine even more than the region from which it is sourced. Working only with producers she has either met personally or who she trusts in terms of their commitment to the practice, every wine selection is handpicked by Yeomans herself. While crafting the natural wine programme, she was also careful to consider minimal intervention wines that not only travel well, but suit Singapore’s tropical climate, and most importantly, harmonise with the establishment’s clean produce-centric cuisine.
At Le Bon Funk, guests can expect a truly dynamic wine and dine affair, with wines by the glass changing daily, depending on the day’s weather, as well as the energy and mood in the establishment. Also with a similar versatility, the wine-tasting menus are created in accordance to guests’ appetite and taste for adventure.
WORDS SAVRINA SHAHI