As a dining concept, wine and tapas has caught on in a big way and many tapas bars have opened their doors in the last six months. “Tapas,” though, is no longer confined to Spanish snacks, and is now loosely used to refer to snacks and small eats of any variety. In September last year, The Moomba opened a tapas bar on its upper level, and since then Keyaki Bar, La Viva and Meze have joined the fold.

The Moomba @ Level 2

52 Circular Rd., 6438-0141.
Everyone knows The Moomba, which has been serving quality Australian cuisine in Singapore for several years now. Fewer, however, know of The Moomba @ Level 2, the wine and tapas bar located on (no prize for guessing) the second floor of the restaurant. While this establishment lacks an imaginative name, it dishes up pretty creative cuisine in line with what’s served downstairs. Try Chef Leonard Oh’s goose rilette ($15), tea smoked chicken with mustard ($10), flame torched Wagyu rib eye ($37) and a substantial cheese board ($12). Special requests for food are also entertained—and the chef is open to unusual suggestions.

As for the wine, it too is good. Over 180 labels are on offer, mostly from boutique Australian wineries and mostly exclusive to this wine bar. A large selection is available by the glass, in the very affordable price range of $9-14. Seating only 30, this is a cozy wine bar suitable for small groups who want to congregate after work for a drink and a chat. It can feel a little squished, but after a few glasses of nice wine, you might not notice.

Keyaki Bar

G/F, Pan Pacific Singapore, 7 Raffles Blvd., 6826-8330.
Tapas takes on a twist at this swanky bar. Specializing in sake and shochu, Keyaki Bar also presents a cute international menu of snacks (from $7). At the Japanese end of the spectrum are items like grilled duck with asparagus and yellow mustard, or roasted octopus balls, while Western options include prawn ragout with melted cheese on toast and seared tuna with olive salsa on potato pancakes.

But the real stars here are the drinks. The good folks behind this bar have concocted the lethal “saketini” ($25 per glass)—a combo of sake and martini, as its name implies. Available in lychee, peach, melon, orange and other flavors, this drink is touted as a “ladies” cocktail, and we presume that means it is elegant and not that it is mild. Purists might prefer straight sake and shochu, served in varying strengths and, for sake, temperatures. After a few down here, head up to Pan Pacific’s well established Keyaki restaurant for a real Japanese feast.

Meze—Asian Tapas Bar

2/F, Grand Tower, Meritus Mandarin, 333 Orchard Rd., 6737-4411.
Opened in December last year, Meze is part of Meritus Mandarin’s much talked about revamp that included two of its restaurants, Chatterbox and Pine Court. As the name of this bar suggests, it serves Asian snacks such as crispy seafood “pencils” ($4) and shrimp and parsley sand dollars ($6). Although it calls itself a tapas bar, it is quick to emphasize that it offers so much more than just small eats and drinks. Bartenders concoct flamboyant, brightly colored cocktails presented in fancy glasses with frilly garnishes, and whole look and feel of the place is more clubby than laid back. DJs spinning funky tunes add to the atmosphere, as do live bands. It seems as though this place is trying to be everything all at once—let’s hope it pulls it off.

La Viva

#01-12/14/14 CHIJMES, 30 Victoria St., 6339-4290.
At La Viva, traditional Spanish tapas is served with a wide variety of sangria (from $12 per glass), some of which are quite inventive. To suit our muggy climate, a tropical fruit sangria has been concocted comprising lychee, pineapple and mint in Chardonnay and brandy. Also fresh and fruity is the peach sangria, with peach slices floating in peach flavored Chardonnay and brandy. Just peachy! For something stronger, try sangria with Pimm’s, sparkling white wine (cava), orange juice and cucumber, or champagne with cranberry juice and brandy soaked cranberries.

To line your stomach, there are brushcettas ($6-8), Mediterranea salads ($10-13), gazpacho ($7), as well as more substantial fare such as Spanish omelettes ($8), beef stew ($12) and paella ($22). Sangria makes its way into the food menu too: There’s sangria-marinated choriza ($12) and pears poached in sangria ($7) for a heady finish to your meal.

Since champagne brunches were introduced to Singapore, they have gained a firm following. This seems to be unique: Nowhere else in the region has champagne brunch caught on in the same way. Diners here just love starting their Sundays with a massive spread of food and a luxurious drink. Restaurants (mainly in the big hotels) offering champagne brunches face stiffer competition as more players join—and step up—the game. The champagnes are getting fancier, the prices higher, and diners savvier. We tasted some of the bubbly on offer at brunches, and present you with our take.

Glamour Puss

Moët and Chandon Brut Imperial is slinky, sexy and hot. This non-vintage has a distinct taste that is tart but not heavy, and lingers on the palate. Definitely drinkable on a Sunday afternoon, though Moët’s brand image might conjure up scenes of late night clubbing more than scrambled eggs on toast. We liked the filigree fizz of tiny bubbles that uplifts the champagne and counterbalances its round flavor. Strictly for the initiated.

Moët and Chandon Brut Imperial label is served at these brunches:

• Greenhouse, The Ritz Carlton, Millenia Singapore, 7 Raffles Ave., 6434-5288/5285. Sundays 11:30am-3:30pm. $108 per person.
• Town Restaurant, The Fullerton Hotel, 1 Fullerton Sq., 6877-8128. Sundays noon-3pm. $108 per person.

Fun and Friendly

This is how we describe popular champagne Veuve Clicquot Brut Yellow Label. Our first impression of this non-vintage champagne was that it is light, fresh and fruity—and very easy to drink (in fact, all too easy). Tiny bubbles whiz up the champagne flute, and give off a fine fizz that makes this drink very sociable indeed. There is also a lovely fragrance that comes through very nicely. Because Yellow Label is not too heavy, it goes well with almost any type of cuisine and can be drunk any time of day. We could envisage getting through lots of this on a late Sunday morning, with good friends and good food.

According to the folks at Veuve Clicquot, an average of one bottle of its champagne is drunk per person at a Sunday brunch—which means some people are drinking more than a bottle (hee, hee), while others are drinking less (who?). The guys at VC are obviously doing something right.

Veuve Clicquot Brut Yellow Label is served at these brunches:

• One Ninety, Four Seasons, 190 Orchard Rd., 6831-7250. Sundays 11am-3pm. $112 per person.
• Top of the M, Meritus Mandarin Singapore, 333 Orchard Rd., 6831-6258. Sundays and public holidays noon-3pm. $108 per person.

Mediterranean

Our first sip of Duval-Leroy NV Brut made us think of the hot sultry south European climate. Deep gold in color, this champagne was less fizzy than the others we sampled, and sweeter despite being a Brut. Initially, we felt it was too sweet for a Brut, but as we drank more and had it with food, its taste really grew on us. In the end, we decided that of all the champagnes we tried, this was the most suited for drinking during the day, although we might think twice about serving this at dinner. It is best paired with food rather than drunk on its own, and in that sense is like a good wine.

Duval-Leroy NV Brut is served at these brunches:

• Café Brio, Grand Copthorne Waterfront Hotel, 392 Havelock Rd., 6233-1100. Sundays noon-3pm, $78 per person.
• Club Chinois, #02-18 Orchard Parade Hotel, 1 Tanglin Rd., 6834-0660. Sundays noon-2:30pm, $78-88
• per person.
• The Terrace, The Sentosa Resort and Spa, 2 Bukit Manis Rd., 6371-1414. Sundays noon-3pm, $98 per person.

Heavy Hitter

Little needs to be said about Grand Cuvee Krug. This powerful non-vintage lives up to Krug’s reputation of being the king of champagnes. Dry and rich with several layers of flavors—fruity, nutty and yeasty—this bubbly deserves to be savored and appreciated. So luxurious is it that we almost felt its place was more at an elegant dinner than a Sunday brunch. Nevertheless, we’d be happy to drink it any time of day. Premium champagne comes at a premium price of course (about $240 per bottle at a wine merchant) and there is only one Sunday brunch that carries it. Go on, treat yourself.

Grand Cuvee Krug is served at:

• One Ninety, Four Seasons, 190 Orchard Rd., 6831-7250. Sundays 11am-3pm. $282 per person.

The Rest

We can’t say much about these because—we didn’t get to try them. But we’ll tell you where they are poured.

Charles Heidsieck Brut Reserve is served at:

• The Dining Room, Sheraton Towers, 39 Scotts Rd., 6839-5621. Sundays noon-3pm. $48 per person; champagne is ordered separately at $48 per bottle.

Piper-Heidsieck Brut NV is served at:

• Aquamarine, 4/F, Marina Mandarin, 6 Raffles Blvd., 6845-1111. Sundays noon-3:30pm. $98 per person.
• Checkers Brasserie, Hilton Singapore, 581 Orchard Rd., 6730-3390. Sundays noon-3pm. $68 per person.

Tattinger Brut NV Reserve is served at:

• Capers, 2/F, The Regent Singapore, 1 Cuscaden Rd., 6725-3205. Sunday breakfast-brunch 7am-3pm. $68 per person. You get a choice of free-flow champagne, wine or martini.
• Long Bar Steakhouse, Raffles Hotel, 1 Beach Rd., 6331-1612. Sundays 11am-3pm. $98 per person.

Champagne Glossary

Can’t tell your bubbles from your Brut? Here’s a quick lowdown on basic champagne terms.

Brut: Dry. The most popular type of champagne.
Demi sec: Semi-sweet.
Sec: Sweet.
Non-vintage: A champagne that is made from multiple years of grape harvests. The prevailing opinion is that vintages are superior to non-vintages, but increasingly this is being challenged and non-vintages are gaining more respect.
Vintage: A champagne that is made from a single year’s harvest of grapes. Generally considered premium champagne.