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Incomes his first sommelier title at three-star Michelin restaurant Les Amis, Lucas Liu is now the group head sommelier at Park90 Wine Bar primarily based on the Regent resort in Singapore. Named champion within the Singapore Nationwide Sommelier Competitors 2020, he additionally gained the Ruinart Sommelier Problem Singapore 2019.
‘Whereas the wine bar has its personal restaurant, company – the vast majority of that are native Singaporean – can order meals from the opposite retailers within the resort too. This contains an Italian restaurant and a one-star Michelin Chinese language restaurant.
‘We’ve got a complete of three,200 bottles of wines in our cellar, spanning 10 international locations, however the listing focuses on traditional areas and traditional wines. Nonetheless, we do have a small number of Chinese language wines which I feel is exclusive in Singapore.
‘We alter our wine listing on a month-to-month foundation and within the newest replace we launched biodynamic wines from throughout France and grower Champagne. We’re additionally selling New World wines, as these emerged when immigrants struck out looking for a brand new and higher life in one other place. We love their entrepreneurial spirit. We love the phrases “new ideas, new prospects”. We’ve got Jonata from the USA, Mount Mary Winery from Australia and Dry River from New Zealand.’
Prime Tip:
‘Popping a Champagne cork is not any joke. The typical strain in a bottle is 5-6 atmospheres – you don’t have time to react when the cork flies. Don’t shake the Champagne bottle earlier than serving, use a material to cowl the cork and permit the Champagne to sit back as this helps it to settle.’
Anecdote:
‘Speaking of corks, after I was serving a Eighties Taittinger Comtes de Champagne the cork slipped out from my hand, flew throughout the room and broke a water jug from the aspect station whereas Christmas carollers have been singing. That was certainly a really memorable Christmas for me.’
