The decorated sommelier, who has worked for Les Amis, The Black Swan and Park90, is getting more Singaporeans to appreciate champagne
Few sommeliers are as decorated as Yeo Xi Yang. He began his career as a commis-sommelier at iconic French restaurant Les Amis in 2012. He then served as the head sommelier of The Black Swan, Straits Clan, and as wine director at Park90 over the next 11 years. In that time, he racked up a number of accolades, such as Best Sommelier of Singapore in French Wines 2016 and 2018, and more recently, the title of Best Sommelier of Singapore 2022 by the Sommelier Association Singapore—cementing his reputation as one of Singapore’s youngest and most accomplished sommeliers.
Now at age 33, Yeo is striking out on his own with his own champagne bar Convivial. Promising to be a haven for champagne lovers, the bar will have a variety of vinification styles and profiles—including heritage pours like the Dom Pérignon 2002 and Krug Vintage 1996, as well as a variety of exciting new producers—alongside a menu of light bites, white meat, and seafood. And if the reviews for Convivial’s pop-up at Stay Gold Flamingo from July 31 to August 12 are any indication, Yeo has chosen the right name for his bar, with a lively atmosphere that captures the sparkling exuberance of champagne.
Ahead of Convivial’s opening, we spoke to Yeo to find out how the best sommelier in Singapore discovered his fervour for champagne and how he’s sharing that love with the launch of his first-ever bar.
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What is it about champagne that persuaded you to start a bar centred on it?
It all started 11 years ago when I began my wine journey as a commis-sommelier at Les Amis restaurant. As a young man working in a wine-centric establishment, I had exposure to the world of fine wines. My epiphany came when I tasted a Krug Vintage 1985 in magnum format. It was spectacular; a nose of beurre noisette, brioche and toasted hazelnuts, and a broad mouthfeel held tightly together with crisp acidity and waves of flavours that didn’t want to end. It was vinous, regal, and such a new experience of champagne to me. The price was also a fraction of top end fine wines, so I asked myself, why aren’t more people drinking this amazing wine? My love for champagne took off from there.
How has the process been in getting Convivial up and running?
A rewarding challenge, to put it optimistically. As a first-time business owner, I am facing all the issues you would expect; disruptions during renovations, landlord-related matters, manpower shortages, et cetera. It is not all doom and gloom, though. The highlights so far have been curating the beverage list, working on brand-building with the marketing team, working on the interior design, and planning the menu with the chef–I look forward to these sessions the most. The journey of entrepreneurship gives more emotional peaks, with the highs being very high and the lows being very low. There are no dull moments!
You’ve had many years of experience as a sommelier. How has your training shaped your approach to opening your own bar?
I am immensely grateful to God for the professional journey I have been on thus far. I’ve done all sorts of wine-related jobs, and with that experience, I am confident with operations-related matters. I have been fortunate to work in a variety of settings, and my experience has prepared me to deliver a warm, sincere, welcoming, personal, and deeper level of hospitality to all guests.
Read more: How does Dom Pérignon make its vintage champagnes?
