Get ready to throw out the rulebook and dive fork-first into Revolution, Singapore’s bold new culinary playground opening 18 July. Brought to life by Alvin Gho and Ian Lim — the duo behind cult wine bar RVLT — and designed in collaboration with Danish design legends Fritz Hansen, Revolution is not just a restaurant. It’s a free-spirited food manifesto where comfort meets chaos, and global flavours collide in unexpected, unforgettable ways.
No Borders, Just Bold Bites
At Revolution, nothing is boxed in — not the cuisine, not the vibes. The menu ditches convention in favour of full-flavoured, freestyle creations that blend local inspiration with global technique.
Highlights from the opening lineup:
- Salted Egg Carbonara Spaghetti – $19.80
- Hua Diao White Clams Linguine – $19.80
- Chicken Rendang Ravioli – $19.80
- Black Pepper Wagyu Mini Steak Bucatini – $22.80
Craving more? Go off-script with:
- Sourdough & Seaweed Butter – $8
- Steak Tartare with Fries – $26
- Kale Salad with Avocado & Tomato – $15.80
- Post-3PM Comfort Plates like Cottage Pie, Salted Cod Portuguese Egg Tart, and Pork Sausage Roll
And yes, RVLT cult favourites are back:
- Signature Chicken Nuggets with fermented tomato sriracha – $20
- Wagyu Beef Patty Melt with fries – $28
Desserts come with a wink and a wild streak:
- Pandan Madeleines – $3 each
- Gula Melaka Parfait Stroopwafel – $6
- Burnt Meringue Calamansi Tarts – $12
- Unruly Macarons – $4 each
Weekday warriors, rejoice: the $28.80 Set Lunch includes a salad, pasta, and drink (iced tea, lemonade, or coffee) for a fuss-free midday feast. Dinner service rolls out soon after opening — and promises a deeper dive into the madness.
Design That Tastes Like a Mood
The interior is a stunning full-floor collaboration with Fritz Hansen, marrying sculptural Scandinavian aesthetics with the soul of natural wine. Expect Arne Jacobsen’s Grand Prix chairs, minimalist table sets, and bar seating that brings you inches from the pour.
Think: warm woods, soft concrete, and earthy tones evoking vineyard soil. It’s hygge, but hot — tactile, grounded, and obsessively designed to make every meal feel like a gathering of minds and flavours.
Meet the Rebels Behind the Revolution
Alvin Gho, Co-Founder: One of Singapore’s most lauded sommeliers and a champion of natural wine. He’s repped SG globally, poured at Raffles, and now leads the charge as the wine whisperer of Revolution.
Ian Lim, Co-Founder: Design-driven and wine-savvy, Ian brings deep F&B experience and a flair for creative chaos. He’s the quiet engine powering the restaurant’s visual and gastronomic harmony.
Sunny Leong, Executive Chef: A flavour alchemist with over a decade in Chinese and European kitchens (think Corner House, Sky on 57), Sunny’s food is intuitive, inventive, and unbound. His cooking straddles East and West with delicious ease — and zero food waste.
Revolution Opens 18 July
Located in the heart of the city, Revolution is a dining rebellion where nothing is expected, and everything is delicious.
