Southeast Asia's first Moutai House opens at Fullerton Waterboat House in October

The three-storey Moutai House Singapore will feature rare bottles worth up to S$1 million, a birth-year Moutai collection, Guizhou and Huaiyang cuisine by Imperial Treasure, and Moutai cocktails by Nutmeg & Clove.

Artist's impression of the Moutai House Singapore, which will be located at the Fullerton Waterboat House. (Photo: Moutai House Singapore)

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Southeast Asia’s first Moutai House is opening at the Fullerton Waterboat House at the end of October.

The three-storey showcase of Kweichow Moutai includes an experiential space where visitors can learn more about the Chinese liquor and browse the region’s largest Moutai collection, a fine Chinese restaurant by Michelin-starred Imperial Treasure and a rooftop bar by Nutmeg & Clove.

Kweichow Moutai, China’s best-known luxury baijiu, is a potent sorghum-based spirit from Guizhou, prized for its intensely aromatic, complex and savoury character.

Singapore’s “position as a gateway between China, Southeast Asia and the wider world makes it a natural location from which to introduce Moutai’s culture and versatility to a broader international audience,” Moutai House’s managing director Shi Yun Ding told CNA Lifestyle.

(Photo: Moutai House Singapore)

And, the location on the riverfront is a significant one. “Singapore’s relationship with Moutai can be traced back more than seven decades. In 1954, when Kweichow Moutai first reached Southeast Asia, it arrived at the Singapore River, opposite the Waterboat House. From that moment, a quiet connection between Moutai and this historic building began to take shape,” Shi said. “Opening Moutai House here brings that story full circle.”

Today, “Moutai continues to accompany significant occasions in China, from celebrations and reunions to personal and professional milestones. At the same time, international interest in the spirit is growing as more consumers discover its craftsmanship, collectability, complex flavour profile and versatility beyond the traditional toast,” he added.

At the Moutai Experiential Centre, guests get to take a multisensory journey through the spirit’s ingredients, production techniques and flavour profile using sight, scent, touch and taste.

The centre will also showcase Southeast Asia’s largest Moutai collection, comprising more than 300 exclusive and collectible Moutai labels, from approachable bottles to rare ones valued at up to S$1 million.

There will also be Southeast Asia’s first dedicated birth-year Moutai collection, featuring annual vintages dating back to 1965, the year Singapore gained independence. This is “in response to local customers’ interest in meaningful gifts and personal celebrations,” Shi said. “Visitors can seek out bottles with production years or dates matching their birth year, birthday or other personal milestone.”

The "Kweichow Moutai Discovery Collection – Singapore". (Photo: Moutai House Singapore)

Additionally, there are two releases specially created for Singapore. The first, “Kweichow Moutai Discovery Collection – Singapore”, features a Nanyang-inspired design with Singapore’s national flower, the Vanda Miss Joaquim. The second, “Culture Collection – Singapore”, comes with a pair of baijiu cups and reinterprets the classic Moutai bottle as a collectible piece.

As for the associated F&B concepts, it was important to work with “familiar Singapore names”, Shi said.

The Imperial Treasure restaurant at Moutai House will serve Guizhou and Huaiyang cuisine, according to Imperial Treasure’s CEO Kenny Leung.

Thanks to Kweichow Moutai’s strong connection to Guizhou, the province’s vibrant, robust cuisine will be showcased. Guizhou food “is particularly known for its use of chillies, sour flavours and fermented ingredients, creating dishes that can be spicy, tangy, savoury and deeply aromatic,” Leung explained.

“Huaiyang cuisine, on the other hand, is one of China’s four major culinary traditions, originating from the Jianghuai region. It is known for its refined, elegant and balanced flavours. It places strong emphasis on the natural taste and texture of ingredients, with techniques such as careful braising, stewing, steaming and precise knife work. Flavours tend to be relatively delicate, with a harmonious balance of savoury, sweet and umami notes.”

While the menu is still being finalised, Leung said the chefs are exploring ways in which they can incorporate Moutai into the dining experience.

"Moutai is used as the finishing touch and defining element of each dish. Through techniques such as marinating, flash-frying, braising, stewing and drunken preparation, the spirit is infused into some dishes,” he shared.

The 45-seat restaurant’s interiors are “inspired by the concept of a century-old ship’s dining cabin” replete with “old-world elegance”, Leung divulged. “The design follows the building’s original ship-cabin architecture, with rich timber creating an intimate and enveloping sense of space. Guests are transported back in time, as though dining in a first-class ocean liner cabin from a century ago.”

Artist's impression of Sohaus (Photo: Moutai House Singapore)

The rooftop bar, by World’s 50 Best Bars-recognised Nutmeg & Clove, will have a drinks programme featuring eight original signature cocktails that showcase Moutai, alongside eight classics reinterpreted with Moutai-inspired flavours and elements.

The bar will be called Sohaus, reflecting “our idea of a modern social house: the city’s living room, above it all,” said Colin Chia, CEO of Nutmeg Collective.

The menu “draws from the things we eat, drink, experience and obsess over, turning familiar moments and flavours into cocktails with a sense of play and discovery”.

“Moutai has long held a strong place in Chinese drinking culture, particularly around hospitality, celebration and important occasions,” Chia said. “More recently, there has also been growing curiosity around baijiu among a wider, more international audience. Its distinctive character and cultural heritage make it interesting to explore in new ways, and cocktails offer an accessible entry point for guests who may be less familiar with the spirit.”

Moutai House Singapore opens end October at The Fullerton Waterboat House. For more information, visit https://moutaihouse.sg/ .

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新加坡茅台屋三层楼高，将展出价值高达 100 万新元的稀有茅台酒、出生年份茅台酒系列、御宝餐厅提供的贵州和淮扬菜肴，以及肉豆蔻与丁香酒吧提供的茅台鸡尾酒。

这是艺术家绘制的茅台楼新加坡概念图，茅台楼将位于富丽敦水船屋。（图片：茅台楼新加坡）

这段音频由人工智能工具生成。

东南亚首家茅台餐厅将于10月底在富丽敦水船屋开业。

贵州茅台的三层展示馆包括一个体验空间，游客可以在这里了解更多关于中国白酒的知识，并浏览该地区最大的茅台酒收藏；一个由米其林星级餐厅御宝打造的精致中餐厅；以及一个由肉豆蔻与丁香打造的屋顶酒吧。

贵州茅台是中国最著名的高档白酒，是一种产自贵州的烈性高粱酒，因其浓郁的香气、复杂的口感和鲜美的味道而备受推崇。

茅台酒庄董事总经理石云鼎告诉 CNA Lifestyle：“新加坡作为中国、东南亚和更广阔世界之间的门户，自然而然地成为了向更广泛的国际受众介绍茅台酒文化和多样性的理想地点。”

（图片：茅台楼新加坡）

而且，河畔的地理位置也意义非凡。“新加坡与茅台酒的渊源可以追溯到七十多年前。1954年，贵州茅台酒首次抵达东南亚时，就停泊在新加坡河畔，与水船屋隔河相望。从那时起，茅台酒与这座历史建筑之间便开始形成一种默默的联系。”石先生说道，“茅台屋的落成，让这段故事画上了一个圆满的句号。”

“如今，茅台酒依然陪伴着中国的重要场合，从庆祝活动和团聚到个人和职业生涯的里程碑事件。与此同时，随着越来越多的消费者发现茅台酒的精湛工艺、收藏价值、复杂的风味以及除传统祝酒之外的多种用途，国际社会对茅台酒的兴趣也日益增长。”他补充道。

在茅台体验中心，游客可以通过视觉、嗅觉、触觉和味觉，进行一次多感官之旅，了解茅台酒的原料、生产工艺和风味特征。

该中心还将展出东南亚最大的茅台葡萄酒收藏，其中包括 300 多款独家和收藏级茅台葡萄酒，从价格亲民的酒款到价值高达 100 万新元的稀有酒款，应有尽有。

此外，还将推出东南亚首个茅台专属年份系列，囊括自1965年新加坡独立以来的历年佳酿。石先生表示，此举“是为了回应本地顾客对意义非凡的礼物和个人纪念日的需求”。“参观者可以挑选年份或日期与自己出生年份、生日或其他重要人生里程碑相符的茅台酒。”

“贵州茅台探索系列——新加坡”。（图片：新加坡茅台酒庄）

此外，还有两款专为新加坡打造的限量版。第一款是“贵州茅台探索系列——新加坡”，以南洋风情为灵感，饰以新加坡国花卓锦万代兰。第二款是“文化系列——新加坡”，包含一对白酒杯，并以全新视角诠释经典茅台酒瓶，使其成为一件极具收藏价值的艺术品。

史先生表示，至于相关的餐饮概念，与“新加坡知名品牌”合作非常重要。

据御宝集团首席执行官梁国强透露，茅台楼御宝餐厅将供应贵州菜和淮扬菜。

由于贵州茅台与贵州有着紧密的联系，贵州充满活力、风味浓郁的菜肴将在此次盛会上得到充分展现。梁先生解释说，贵州菜“尤其以辣椒、酸味和发酵食材的使用而闻名，创造出辛辣、酸爽、鲜美且香气扑鼻的菜肴”。

“淮扬菜则是中国四大菜系之一，起源于江淮地区。它以精致、优雅、均衡的口味而闻名。淮扬菜非常注重食材的天然味道和口感，烹饪技法讲究精细的焖、炖、蒸以及精湛的刀工。其口味相对清淡，咸、甜、鲜三种味道和谐平衡。”

梁先生表示，虽然菜单仍在最终确定中，但厨师们正在探索如何将茅台融入到用餐体验中。

“酒台酒是每道菜的点睛之笔和灵魂所在。通过腌制、快炒、炖煮、煸炒和酒浸等技法，酒香融入到一些菜肴中，”他分享道。

梁先生透露，这家拥有45个座位的餐厅内部设计“灵感源自百年老船的餐舱”，处处洋溢着“古典优雅”。“设计沿袭了建筑原有的船舱结构，大量运用木材营造出私密而温馨的空间感。宾客仿佛穿越回百年前，置身于一艘头等舱远洋客轮的用餐环境中。”

艺术家对 Sohaus 的印象图（图片：新加坡茅台大厦）

这家屋顶酒吧由世界 50 佳酒吧之一的 Nutmeg & Clove 酒吧经营，其饮品单将包含八款以茅台酒为特色的原创招牌鸡尾酒，以及八款以茅台酒为灵感重新诠释的经典鸡尾酒。

Nutmeg Collective 的首席执行官 Colin Chia 表示，这家酒吧将被命名为 Sohaus，这体现了“我们对现代社交场所的理念：城市的客厅，凌驾于一切之上”。

菜单“取材于我们吃、喝、体验和痴迷的事物，将熟悉的时刻和味道转化为具有玩乐和发现感的鸡尾酒”。

“茅台酒在中国饮酒文化中一直占据着重要的地位，尤其是在待客、庆祝和重要场合，”Chia说道。“近年来，白酒也越来越受到国际消费者的关注。其独特的个性和文化底蕴使其值得以新的方式探索，而鸡尾酒则为那些可能不太熟悉白酒的客人提供了一个易于接受的切入点。”

茅台屋新加坡店将于10月底在富丽敦水船屋开业。欲了解更多信息，请访问https://moutaihouse.sg/。

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