Cover Area head sommelier Britt Ng
Area head sommelier Britt Ng
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The engineering graduate shares with Tatler what ignited his decision to enter the wine industry, and what are some of his most memorable pours
It wasn’t love at first sip for Britt Ng, Shangri-La Group’s area head sommelier who curates the wine programmes for the hotel group’s stable of restaurants in Singapore. He pursued a bachelor’s degree in Engineering at the National University of Singapore with the mindset of joining the said industry, but having been bitten by the hospitality bug, changed his course and joined as a service attendant at Marina Bay Sands instead.
There he was exposed to the world of wines thanks to some of the best sommeliers on the island, so he decided to expand his knowledge by taking up the WSET Level 3 Advanced Certification. He also became a Certified Sommelier from the Court of Master Sommeliers, as well as a Certified Specialist of Wine by the Society of Wine Educators. Along the way, he racked up a number of accolades including Malaysia's Best Sommelier in 2019 and 2014, as well as Asia’s Best Sommelier in French Wines in 2019 and 2016.
Recognitions aside, nothing makes him happier more than seeing the smiles on guests’ faces when they discover and develop a new appreciation for wines. That said, he couldn’t help reminisce about his journey and the delicious pours he encountered throughout his career. Here are some of them.
Above Area head sommelier Britt Ng
Area head sommelier Britt Ng
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An early (in your career) wine that made you decide to be a sommelier.
Britt Ng (BN): I started my career in the hospitality industry as a F&B service attendant, and I was part of the pre-opening team for DB Bistro at Marina Bay Sands. I was intrigued with the world of fine restaurants by celebrity chefs back then, and my career and interest in wines came later.
At that time, the restaurant had an amazing cellar and a very inspiring head sommelier who I had the chance to learn from. What got me into wines was not so much a specific bottle of wine but the experience of being surrounded by fine wines with great history and stories, seeing how each bottle left an impact on diners, and creating a memorable experience in a restaurant. These are the moments which got me really thinking that I want to be a part of this unique world where I can delight and enchant diners with wines.
Most memorable pour?
BN: Most memorable pour was a flight of Veuve Clicquot Champagnes comprising the Vintage Brut 2008, Vintage Rose 2008 and Vintage Rich 2008. These were extremely memorable as they were served during a very intimate dinner that I had with Mr. Edouard de Nazelle, 6th generation and last descendant of Madame Clicquot’s original business partner Edouard Werle. The dinner was held at the magical Hôtel du Marc in Champagne which was the original home of Madame Clicquot in the 1840s. It was a memorable experience listening to the captivating stories by Edouard while being surrounded by the grandeur of the venue.
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Tipple for a Tuesday?
BN: Non-Vintage Egly-Ouriet, Les prémices, Extra Brut Champagne. Champagnes any time, any day.
Sun, sea and …
BN: A bottle of Agrapart, Les 7 Crus Champagne.
Wine of the moment?
BN: 2015 Aubert Wines, “Eastside Vineyard”, Russian River Chardonnay from California, USA—luscious, captivating and a superbly made Chardonnay that leaves an impression.
What do you wish a customer would order (so you can taste it—for taint, of course)?
BN: 1988 Château Cos d’Estournel from Bordeaux, France. I would love to see how this wine on our list has evolved since the last time I’ve tasted it.
What do you love to recommend to guests?
BN: Wines from the Loire Valley region of France. A great place with very diverse wines at great value. At this moment, my top recommendation is a clean and refreshing white: 2021 Domaine de la Pépière, Muscadet Sevre-et-Maine Sur Lie.
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Best from your by-the-glass list?
BN: 2015 Château Giscours from Margaux in Bordeaux, France. It’s available by the glass through Coravin on our list and is at the perfect drinking window right now.
A special something?
BN: The 2019 Chardonnay by Niew Vineyards based in Oregon, USA. A delicious and high-quality wine made by the Niew family, headed by Tai-Ran Niew who grew up in Singapore before venturing into winemaking in the States. The 2019 is extra special as it is his debut, the first vintage produced and released commercially.
Bottle to bring to a dinner party?
BN: Jeroboam of Ruinart Blanc de Blancs Champagne. Nothing says party like a Champagne and a big bottle to ensure everyone’s glasses are full.
What’s in your cellar?
BN: 80 percent are mostly classic styles and producers that make sense for the restaurant business, and for our guests and clientele at Shangri-La Singapore. These are French- and Italian-dominant. The other 20 per cent are the fun stuff—discovery wines that we would introduce including wines from lesser-known countries, made from lesser-known grape varieties and a selection of minimal intervention wines.
What would you want to be your last (final) glass?
BN: Krug Vintage 1988 Champagne.
If not wine, then what?
BN: Cognac. I am secretly charmed by its history and the place itself. Always interested to explore more about this distilled beverage.
Our By the Glass series sees sommeliers and wine experts share some vinous inspiration for your next pour.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
