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.
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:
Craving more? Go off-script with:
And yes, RVLT cult favourites are back:
Desserts come with a wink and a wild streak:
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.
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.
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.
Located in the heart of the city, Revolution is a dining rebellion where nothing is expected, and everything is delicious.
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