Le Vin, Levain (pronounced luh-van, luh-van; LVLV for short) is Spa Esprit Group’s latest sundown takeover.
The new dining concept at Tiong Bahru Bakery Eng Hoon’s outlet will feature slow-fermented sourdough everything and natural wines.
Some of the dishes on the menu that you can look forward to include Sourdough Couvert—a basket of TBB’s new sourdough style bread—which you can enjoy them with homestyle dips, house-cured charcuterie and rustic pâtés; New England Blue Prawn Roll with laksa sambal between sourdough brioche; and slow-fermented Sourdough Pizzas crafted Neapolitan-style with toppings—all fermented in-house and made from scratch.
Photos credit: Le Vin, Levain
The wine menu will showcase a selection of wines that makes for easy snacking. Expect reasonably-priced sustainable, low intervention wines and a tight rotation that includes options for rosé, orange and sweet wines as well.
Le Vin, Levain is open every Wednesday to Sunday from 6pm to 9pm, taking over Tiong Bahru Bakery Eng Hoon’s flagship location on 56 Eng Hoon Street #01-70 Singapore 160056.