Champagne Is Having a Moment in Singapore
It’s crazy how embedded champagne is in pop culture without us even realising it. Taylor Swift sang about her champagne problems, and LMFAO gave us champagne showers.
Champagne has always been an excuse to celebrate. Or to go a little wild.
But in recent years, global sales have fizzled amid economic woes.
Which begs the question: why is champagne suddenly cool again in Singapore?
For that, we’ve got one man to thank - sommelier Yeo Xi Yang, the force behind Convivial Champagne Bar, a cosy nook that also happens to be Singapore’s only dedicated champagne bar.
He’s also one of the co-founders of Champagniac, the city’s biggest champagne festival, happening from 8 to 9 November 2025.
Whether you’ve popped bottles on the dance floors of Zouk or sipped elegant bubbly at a Michelin-starred restaurant, here’s why Xi Yang’s Convivial is leading Singapore’s champagne revival.
First things first, though…
Let's Meet the Visionary Behind Convivial: Yeo Xi Yang
Thirteen years ago, before founding Convivial Champagne Bar, Xi Yang started out as a young sommelier fresh out of National Service.
His journey began at the chandelier-lit Les Amis, where he was polishing glasses long before he poured a single one. Surrounded by fine wines and impeccable service, he was hooked. Then came the moment that sealed it - a vintage 1985 magnum of Krug.
One sip, and it was love at first taste.
Since then, he’s come a long way. In 2022, he won the Singapore National Sommelier Competition, proving he’s got the credentials to match the passion.
After stints at The Black Swan and as wine director at Park90, Xi Yang felt ready for something more - his own space.
“I’ve always wanted to create my own place,” he says. “Back in Poly, I dreamt of running an American diner - flipping pancakes in the morning, pouring coffee, then burgers and beer at night. But life steered me into fine dining. People appreciated what I did, and that changed everything. Instead of a diner, I opened a champagne bar.”
He pauses. “Honestly, timing is everything. If I’d opened Convivial ten years ago, it might’ve been too soon. Now, Singapore’s ready. The city’s matured, and it finally feels like the right time for a champagne bar.”
Inside Convivial - Singapore’s First True Champagne Bar
Tucked away on North Canal Road, just off Boat Quay and surrounded by the towering buildings of the CBD, Convivial Champagne Bar is a breath of fresh air.
It’s a welcome escape from the corporate sameness of the city. Step inside and you’ll understand why.
The space takes inspiration from the chalky cellars of Champagne - the crayères that stretch beneath Reims and Épernay.
These ancient quarries stay cool and dark all year, with a steady temperature of around 11°C. Inside Convivial, the soft white curves and warm lighting echo those underground caves. It feels instantly calming, a refreshing change for a drink so often labelled “fancy.”
Every corner carries a personal touch.
Xi Yang points to a detailed map of the Champagne region, laser-etched onto the wall.
Near the entrance, bottles rest on a traditional riddling rack, or champagne pupitre. It’s not just for show, too. This rack is used in the final stage of Champagne-making, where bottles are rotated daily to draw sediment into the neck.
The champagne pupitre in Convivial
In the private room, a mural painted directly onto the wall by one of Xi Yang’s friends adds an intimate touch, a piece that took nearly ten hours to complete, brushstroke by brushstroke.
Map of the Champagne region in France
It’s these small, unpretentious details that make Convivial feel so approachable. You don’t need to know your Henri Giraud from your Moët & Chandon to feel at home here.
Everyone’s welcome.
So why now? Why is Singapore finally ready for a Champagne movement in a city better known for its cocktails?
“Singapore’s beverage scene has such a solid foundation,” Xi Yang says. “We’ve done incredibly well with cocktails. Just look at World’s 50 Best Bars and Asia’s 50 Best Bars. But beyond that, we’ve built a culture around good drinks: artisanal coffee, natural sakés, craft beers, boutique wines.”
He pauses, thoughtful. “Singaporeans are curious. And a little more affluent now. People want to explore beyond big brands or what the media tells them to like. Champagne sits in this interesting space. It’s a wine, but it has its own identity. That’s why now feels like the perfect time.”
From Convivial to Champagniac - Singapore’s First Champagne Festival
And speaking of the perfect time, it is definitely the perfect time for Champagniac, the largest champagne festival (so far) in Singapore to take place, especially if you find a formal champagne dinner too stuffy.
It's an extension of Xi Yang's personality, if you will.
Expect it to be vibrant, bubbly (pun fully intended), and easy-going.
The festival will take place from 8 to 9 November at the iconic Jewel Changi Airport’s Changi Experience Studio (yes, you'll have a good view of the Insta-famous Rain Vortex too, the perfect champagne-sipping spot if you ask us).
What to Expect at Champagniac 2025
The main draw? A wine list with over 100 delicious champagne labels to sip on.
You've also got immersive tasting trails, masterclasses to deepen your knowledge, and food pairings.
Plus, there'll be a guy walking around with a mobile oyster stand, shucking oysters à la minute, as well as another vendor roaming around with a huge tub of caviar, spreading the delicacy on demand.
And the best part? You'll get to savour all that and more for only SGD 98, which is a steal considering some of the cheapest champagne options in Singapore are SGD 35.
Here, you’ll be indulging in much more expensive labels. And yes, they’re free-flow, too.
As Xi Yang aptly puts it, “There's always a good excuse to have a glass of champagne over the weekend, and Champagniac is the perfect reason.
“There won't be spittoons,” he laughs. “I'll just leave it at that. But yeah, grab a bunch of friends, come dressed down, be relaxed, and have a great time.”
The Art of Champagne Pairing - Insights from a Sommelier
Of course, with Xi Yang being the master head sommelier that he is, we couldn’t resist asking for his favourite champagne pairings.
And you know what? His tips might just inspire your next glass, whether you’re into André Clouet, Billecart-Salmon, or something more adventurous.
“Champagne is wine with bubbles, of course, and its acidity tends to be slightly more elevated,” Xi Yang says. “That’s what makes it palate-cleansing.
“It also pairs beautifully with food that’s higher in fat or salt. When I think of hawker food in Singapore, dishes like char kway teow or Hokkien mee come to mind. The greasier, the better. Champagne cuts through it, refreshes your palate, and gets you ready for the next bite.
“If you’re going more refined, try jamón ibérico, cured Spanish ham with a good balance of oil and salt. It’s a delicious snack with Champagne.
“And cheeses, too. Dairy can coat your mouth, but Champagne sweeps it all away and resets your palate, if I may.”
From Brut NV to Blanc de Blancs - A Quick Guide for New Champagne Lovers
Still new to champagnes? No worries.
Here are a few good-to-knows that'll pop away any hesitation, so the next time you’re at Convivial Champagne Bar you’ll know exactly what you’re sipping.
Here goes:
Brut NV (Non-Vintage): The most common style you’ll find, and the perfect place to start. It’s made by blending wines from different years, giving it a crisp, balanced taste that stays consistent year after year.
Blanc de Blancs (White from White): Made entirely from white grapes, usually Chardonnay. Expect something fresh, zesty, and citrusy, with a clean, elegant finish that’s easy to fall in love with.
Blanc de Noirs (White from Black): Crafted from black (or red) grapes like Pinot Noir and Pinot Meunier. These champagnes are richer, rounder, and more full-bodied. Think cosy dinner pairings or cooler nights in.
Grand Cru: Spot this on a label and you’re holding the crème de la crème. It means the grapes came from one of Champagne’s 17 official Grand Cru villages, the top tier of the region.
Fun fact: Out of 319 grape-growing villages in Champagne, only 17 have that Grand Cru status. Pretty exclusive stuff.
Why Champagniac Matters for Singapore’s Wine Scene
Ultimately, French wine is finally getting the attention it deserves in the industry. Reservations about it being only a “fancy” drink - something you only have during celebrations like a wedding, or partygoers popping bottle after bottle in a club - those notions are fading fast.
And it’s thanks to sommeliers like Xi Yang.
Champagniac as a festival is only the start. If you're bored with your daily routine or just want to broaden the diversity of your palate, well, the world of champagnes is a great place to start - you can pre-book your tickets here if you're interested.
As F. Scott Fitzgerald is rumoured to have said, “Too much of anything is bad, but too much Champagne is just right.”