Champagne is synonymous with celebration. The drink is almost an institution at this point. Even if you don’t partake, you know the meaning behind the effervescence captured in a delicate crystal flute topped with good old-fashioned bubbly.
The joyous clamour accompanying a Formula One win, drivers standing tall in triumph. The intimate chatter of friends and family, gathered around a cosy fireplace. It’s all carried out with a glass of champagne in hand—filled with the finest wines from Moët & Chandon, Krug, Ruinart or otherwise.
For those who want to take celebration into their own hands, look no further than The Champagnery. Tucked behind Mamma Mia Focaccia on Amoy Street, the establishment has quickly made waves in Singapore’s bustling bar scene since its opening late last year.
The newest venture from Two S Creatives, the brains behind acclaimed F&B establishments like Asador and Next Door Spanish Cafe, is the best of both worlds—wine lounge and speakeasy. As the former, The Champagnery boasts an impressive array of champagnes across a multitude of expressions, from iconic houses to rarer grower selections. The cherry on top? Erin Khan, former mainstay of iconic club venues like Kyo, is the director of music and entertainment.
As the latter, it goes without saying: unless you’re already immersed in the dark, enchanting ambience inside, you just don’t know what you don’t know. Walking down the historic Amoy Street, the average passersby would only see the innocent storefront of a snug focaccia deli.
To find out more about what goes on behind the curtain of Singapore’s buzziest wine lounge, Vogue Singapore sat down with Benedict John Gerard, general manager of The Champagnery.
It makes sense on paper—there are plenty of wine bars in Singapore. But why champagne specifically?
Champagne felt like the most natural focus because it’s often misunderstood as purely celebratory, when in reality it’s one of the most versatile and expressive wines in the world. It can be cerebral or playful, austere or indulgent, and it works just as beautifully with food as it does on its own.
In Singapore especially, we noticed that champagne is usually reserved for special occasions or bottle service moments, whereas we wanted to reframe it as something you could enjoy more instinctively and intimately by the glass, mid-week, paired with moreish focaccias, without ceremony. It’s less about luxury as status, and more about luxury as pleasure, craftsmanship, and discovery.
In a city with many excellent wine bars, focusing on champagne gives us a clear point of view, one that’s intimate, slightly subversive, and deeply rooted in how people actually want to drink today.
What do you hope this space will offer patrons?
Gathering with others isn’t about formality or exclusivity. It’s about intention. It’s the pleasure of being present, of good conversation, of drinks that are thoughtfully chosen rather than simply ordered.
We wanted to create a space where sophistication feels effortless. A place where you can dress up or come straight from the day, where champagne is poured generously, and where the atmosphere encourages lingering rather than performance.
For our patrons, we hope it becomes a kind of ritual. A place to gather, to talk properly, to enjoy thoughtfully-curated music, to celebrate quietly or spontaneously. What this boils down to is a kind of ‘sophisticated socialising’—relaxed, human, and joyful. Not intimidating, not rushed, and never about pretense, but all about authenticity.
By definition, speakeasies are hidden, hard to find. How does the format of the space amplify Two S Creatives’s pursuit of authenticity and warm hospitality?
We were conscious from the beginning that being hidden should never mean being unwelcoming. For us, the speakeasy format isn’t about secrecy for its own sake, but about creating a sense of transition. You step away from the noise of the city and into a focaccia-deli space that feels considered, calm, and human with friendly chefs and staff welcoming you in. You then transition behind a red door into yet another space that immediately transforms into a more vibey, uplifting spot.
The intimacy of the room allows the experience to feel personal rather than performative. Guests are noticed, conversations happen naturally, and the team has the time and space to engage properly. That’s where authenticity lives, in small gestures, familiarity, and genuine warmth rather than spectacle.
If you’ve found us, you’re meant to be here. The space is designed to feel like a welcome rather than a reward, a place where people can settle in, be themselves and stay a little longer than planned. Dance, vibe to the music, sip on cocktails or champagne and enjoy the night!
There’s a distinct tonal shift in ambience, going from a neighbourhood focaccia joint to an elevated champagne lounge. What was the thought process like behind positioning The Champagnery behind Mamma Mia?
Jarring, isn’t it? The first thought behind it was meant to maximise the space to justify the rent. A dual concept would allow us to fully maximise the potential of the space, very similar to our sister brand Asador, at Joo Chiat.
That being said, the contrast is deliberate. Mamma Mia is lively, familiar and immediate. It’s a neighbourhood place built around comfort and generosity. Placing The Champagnery behind it creates a sense of progression rather than opposition.
You move from something casual and convivial into something quieter and more contemplative. But the spirit of hospitality remains the same. Both spaces are rooted in pleasure, food and togetherness. They simply express it in different registers.
We liked the idea that an elevated experience doesn’t have to announce itself from the street. By tucking The Champagnery behind Mamma Mia, it feels discovered, rather than declared. It’s a reminder that refinement can be warm and that luxury can exist without distance.
Champagne is synonymous with celebration. How does your creative partnership with nightlife stalwart Erin Khan help bring your team’s vision to life?
Champagne may be synonymous with celebration, but conviviality is really about energy, rhythm, and people. Erin brings an intuitive understanding of how rooms move, how nights unfold, and how to create atmosphere without forcing it. That sensibility complements our own focus on detail, craft, and hospitality.
Together, the partnership allows us to balance structure with spontaneity. The Champagnery feels considered, but never stiff. Music, pacing, and service work in quiet harmony, creating a space where celebration feels organic rather than staged.
Ultimately, the goal is shared. We want people to feel at ease, connected, and genuinely happy to be there. Champagne becomes the catalyst, but it’s the human energy in the room that brings conviviality to life.
Wine, much less champagne, can be an intimidating drink to many. Do you have any advice for those looking to dive into the world of fine bubbly?
The best advice is to let go of the idea that you need to ‘understand’ champagne before enjoying it. Champagne isn’t a test of knowledge. It’s a sensory experience, and curiosity matters far more than expertise.
Start by tasting widely and without pressure. Try different styles, grower champagnes alongside larger houses, something lean and mineral, something richer and more generous. Drinking by the glass makes that exploration less intimidating and more intuitive.
Most importantly, ask questions and trust your own palate. All our staff are well trained to help our consumers discover more into their tastes and palates. There’s no correct preference, only what resonates with you. Champagne becomes far more interesting when it’s treated not as a special-occasion symbol, but as something to be discovered slowly, socially and with pleasure.
In the same vein, is there a ‘classic’, go-to bottle you’d recommend that’s on your menu? What makes it stand out?
I would definitely recommend the Louis Roderer 245 Brut, priced at S$160. It’s a classic, an easy-to-drink selection that’s excellent in quality and value for money. Perfect for any type of moment, especially meant for easy enjoyment without feeling performative.
