Big Wine Freaks is turning one, and they're celebrating with a three-day anniversary bash! 

Headlining the event, guest chefs Marat Kalaidzhian (Big Wine Freaks Moscow) and Yoji Tokuyoshi (Bentoteca, Milan) will be joining forces with resident chef Wei Kiat (Big Wine Freaks Singapore)  for a series of back-to-back culinary creations and celebrations!

Kalaidzhian started his culinary journey in St. Petersburg, focusing on classic French cuisine. An internship in Copenhagen led him to Door19 in Moscow, where he collaborated with notable chefs like Gaggan Anand and Jorge Vallejo.

Eight years ago, Marat became Head Chef at Big Wine Freaks in Moscow. Since then, he's spearheaded several new ventures, including Musya and Second Course (Moscow, 2022) – a butcher and delicatessen with an in-house kitchen and wine selection; Beyond the Roof (Moscow, 2024) – a restaurant, wine bar, and rooftop garden in a repurposed factory; and Big Wine Freaks (Singapore, 2024).

Tokuyoshi started his culinary journey in Tokyo's Italian restaurants before moving to Italy. In 2006, he joined Massimo Bottura's Osteria Francescana, eventually becoming sous chef. His own Milanese restaurant, Tokuyoshi, earned a Michelin star shortly after opening in 2015. Currently, his projects under Kazoku include Katsusanderia and PAN in Milan, alongside consulting for MOGO Hi-Fi Bar & Dining.

Head Chef at Big Wine Freaks Singapore, Wei Kiat has cooked in acclaimed kitchens such as the one-Michelin-starred Art di Daniele Sperindio and Mirazur’s residency at Mandala Club. 

Day 1: Anniversary Party - 25 July, Friday from 7pm till late.

Kicking off the festivities with an opening party, chefs Marat Kalaidzhian and Wei Kiat will collaborate behind the counter for one night only, presenting an exclusive à la carte menu. As the space transforms, BWF's resident DJs will take over the decks, as well as a cake sharing around 10pm!

Day 2 – Guest Chefs’ Special Dinner - 26 July, Saturday from 6:30pm.

Marat and Yoji (@yojitokuyoshi) will collaborate on a 6-course set menu! Priced at $188++ per person, the two will weave together their personal approaches to cooking to create European dishes with a Japanese touch. The menu includes:

• Amuse-bouche (Marat)
• Corn Soup with Onion Panna Cotta (Yoji)
• Chawanmushi with King Crab and Ikura (Marat)
• Spaghettone with Bottarga, Kabosu, Lemon & Orange (Yoji)
• Wild Sea Bass with Clam Sauce and Artichoke (Marat)
• Smoked Duck & Trout with Duck Fondo Bruno, Beurre Blanc, Japanese Peach & Yuzu Kosho (Yoji)
• Torta Melingata with Black Cherry Jam & Red Shiso Sauce (Yoji)

An afterparty will begin from 9.30pm!

Day 3 – Sunday Brunch 27 July, Saturday at 12pm to 4pm.

Big Wine Freaks will cap off its first anniversary celebration with its inaugural brunch, happening on Sunday from 12 PM to 2 PM.

Chefs Marat and Yoji have created a lavish seated buffet, featuring a generous spread of sharing bites, starters, mains, and desserts. Highlights include Chef Yoji’s homemade Tagliatelle with pork ragù and Carpaccio with tomato marinade, alongside Chef Marat’s Lamb Shoulder in red wine jus and Seasonal Vegetable Crudités with ranch.

This exclusive experience is $98++ per person, with limited seats available:

•  Trout "Gravlax," whole wheat bread, mustard dill 
• "Pirozkhi" fish pie, sour cream, fish roe
• Charcuterie: chorizo, saucisson, pickles
• Caprese, mozzarella, sun-dried tomato, zucchini
• Homemade Focaccia, butter
• Arancini, risotto, parmigiano, aioli
• Roasted Vegetables
• Roasted Chicken, spinach, jus, mashed potato
• Dessert Selections

From 2 PM, the doors open for a seamless transition from the seated brunch to a standing party. DJs Candice B and YA5TH will be spinning vinyl throughout the day.

Reservations for the 6-course dinner and brunch are limited. To book and view details, please visit bigwinefreaks.sg/oneyear!

Kanpai!

88 Bamboo Editorial Team