The year-end festive period is an ultra-busy time for F&B folk. While everyone else is confirming leave days and picking out party dresses, they’re looking at a jam-packed schedule and getting little sleep. We find out where some of them, the city’s top sommeliers, are going to be on duty on New Year’s Eve so you can keep them company and ultimately, get the best service in town.

Fazil Mohammad (top pic)

Crowned Champion at the National Sommelier Competition 2014 in Singapore, Mohammad will be representing the country at the regional championship in Bangkok. He’s also an ex-co member of the Sommelier Association of Singapore organises monthly winemaker and merchant tastings for sommeliers to deepen their knowledge of the product.

Where he’ll be: Salt Grill & Sky Bar

What he recommends: Cape grim striploin with caramelised endives, eggplant and salsa verde (part of the four-course NYE dinner menu; $125), paired with Chris Ringland North Barossa Vintners Shiraz, Barossa Valley South Australia 2010 ($40 per glass; $199 per bottle)

Gerald Lu

Head sommelier at Praelum Wine Bistro, Gerald Lu has an intense passion for exciting new wines, recently exploring a variety of Shaoxing rice wines. Also the vice president of the Sommelier Association of Singapore, Lu is currently organising next year’s event lineup, with plans for two competitions, wine awards as well as Singapore’s first sommelier gala dinner.

Where he’ll be: Praelum Wine Bistro

What he recommends: Roasted chicken roulade stuffed with artichokes, spinach, feta cheese and raspberry chipotle ($22), paired with Lucy Margaux, Domaine Lucci “Noir de Florettes” Pinot Noir 2012 ($18 per glass; $90 per bottle)

Han Yew Kong

Snagging the title of Champion of Malaysia Best Sommelier Competition 2013 as well as Champion of South East Asia Best Sommelier Competition 2013, Head Sommelier of Osteria Mozza, Han Yew Kong, is excited to introduce Italian biodynamic wines to their selection. “I admire the producer of Philippe Jambon. They possess great philosophy and practice in making natural wines.”

Where he’ll be: Osteria Mozza

What he recommends: Cotechino sausage with lentils and aceto balsamico ($21), paired with Paltrinieri ‘Sant Agata’ Lambrusco di Sorbara, Emilia-Romagna 2012

Indra Kumar

Indra Kumar is Singapore’s first Champion of the National Sommelier Competition in 2009. He’s also been a guest judge at both local and international wine competitions such as Decanter Asia Wine Awards 2012, China Sommelier Competition 2013 and Indonesia Sommelier Competition 2013.

Where he’ll be: The Prime Society

What he recommends: Oyster blade cut grass-fed beef steak ($65 for 250g), paired with Malbec, “Arriero Reserve”, Hacienda Del Plata, Mendoza, 2008 ($146 per bottle)

Jacques Chua

Jacques Chua has plans to host wine appreciation classes at Bistro 1855 where she’s head sommelier. Each session will feature five to six wines, which guests can sample with specially prepared tapas.

Where she’ll be: Bistro 1855

What she recommends: Warm salmon sashimi with warm virgin olive oil and wasabi mayo (part of the four-course NYE dinner menu; $68), paired with Trimbach Classic Gewurztraminer 2011 ($12 per glass; $59 per bottle)

Liona Lee

Liona Lee, the head sommelier at Raffles Singapore, has recently introduced a rare Indian wine for their North Indian curry buffet at Tiffin Room: the 2014 Grover Sauvignon Blanc from Nandi Hills that won a Gold award at Decanter Asia Awards 2014 in Hong Kong.

Where she’ll be: Raffles Singapore

What she recommends: Welsh lamb saddle (part of the NYE’s six-course dinner degustation; $688), paired with 2009 Blason de L’Evangile by Chateau L’Evangile Pomerol Bordeaux ($328 per bottle)

Marcus Boyle

Having earned his stripes at some of Australia’s best restaurants including MoMo and Rickys at Noosa Heads, Marcus Boyle is currently the head sommelier at Tippling Club, in charge of working with winemakers to specially craft pairings for dinners, such as the new Krug experience menu at Bin 38. Boyle is also a Certified Court of Master Sommelier, a distinction awarded by William Angliss Institute.

Where he’ll be: Tippling Club

What he recommends: Cured omi wagyu artichoke, dashi vinegar, Japanese burrata and horseradish (part of the Krug Experience five-course degustation menu; $895), paired with Krug Clos Du Mesnil 2003

Matthew Chan

Head sommelier of Bacchanalia Matthew Chan, became the youngest participant to clinch the winning title at the Singapore National Sommelier Competition in 2013. He’s also started dabbling in the art of cocktail making.

Where he’ll be: Bacchanalia

What he recommends: Eggplant assam with tamarind glaze, kombu crumbs and burnt eggplant puree (part of the NYE five-course dinner degustation menu; $350 inclusive of free flow champagne, wines and beer), paired with Yuki no Bousha ‘Hiden’ Junmai Ginjo Yamahai ($156 per bottle)

Mauro Serrajotto

Not only was Mauro Serrajotto a finalist at the World Gourmet Summit 2012 for Best Sommelier, he’s even been accredited with a Second Level Wine & Spirit Education Trust certification. Having recently rediscovered indigenous and native Italian grape varieties, Serrajotto is now working towards making them available in his restaurant.

Where he’ll be: Senso Ristorante & Bar

What he recommends: Triology of Italian Artichoke (part of the seven-course NYE dinner degustation menu; $182), paired with Ca’ del Bosco Franciacorta ($22 per glass; $108 per bottle)

Stephanie Rigoud

Head sommelier at Hilton Hotel, Stephanie Rigoud has recently started conducting wine courses such as “How To Pair Wines with Cheese”. “I love working on wine pairings. I think it’s magic! It’s my second time conducting this course and I’ve had amazing response. Both sessions were fully booked.”

Where she’ll be: Il Cielo, Hilton Hotel

What she recommends: Sicilian red prawn on tomato cream with basil sorbet (part of the NYE six-course degustation menu; $148), paired with Tuscan Chardonnay, Isolee Olenaon, 2011 ($30 per glass; $130 per bottle)

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