Why wine bar RVLT transformed into Revolution, a restaurant at Fritz Hansen Place in Singapore

Published in Food and Wine on Sunday, August 24th 2025 at 2:37 GMT by Channel NewsAsia Singapore
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Revitalising Singapore’s Dining Landscape: A Close‑Up of the RVLT Revolution Restaurant at Fritz Hansen Place

Singapore’s culinary scene is no stranger to reinvention, but the newly opened RVLT Revolution Restaurant is doing more than just adding another bite to the city’s endless list of eateries. Nestled inside the recently unveiled Fritz Hansen Place—a boutique mixed‑use development that fuses contemporary design with heritage‑inspired architecture—RVLT Revolution offers diners a radical re‑imagining of what a restaurant can be. Through a carefully crafted menu, an architectural‑inspired interior, and a strong focus on sustainability, the venture is positioning itself as a forward‑looking dining destination that appeals to both food lovers and design aficionados.

1. The Genesis of a Revolution

The concept behind RVLT Revolution was born out of a collaboration between culinary artist chef Evan Tan, a graduate of the Culinary Institute of America, and design duo Axiom + Studio, the architects behind Fritz Hansen Place. Tan’s culinary philosophy centers on “timeless ingredients, modern techniques,” while Axiom + Studio is known for its minimalistic yet immersive spaces that bring architecture to life. Their shared vision was to create a restaurant that is itself a work of art—a place where food, space, and storytelling coexist.

According to Tan, the inspiration for the restaurant’s name comes from a conversation about the cyclic nature of gastronomy: “Food is always evolving; every ingredient has a life cycle. We wanted a name that captures that perpetual motion.” The restaurant’s logo—a stylised, continuous loop—embodies this idea visually.

2. Location & Architecture

Fritz Hansen Place, named after the Danish furniture manufacturer, sits on a 1‑hectare plot adjacent to the Singapore River. The development is a fusion of loft‑style living quarters, a boutique hotel, and creative workspaces, with the restaurant occupying a 350‑square‑meter slab on the ground floor. The building’s façade is a glass‑and‑wood composite that references the classic teak panels used in the company’s iconic chairs.

Inside, RVLT Revolution embraces the open‑plan ethos of the larger development, but with distinct zoning. The dining area is divided into four “micro‑rooms” of 80‑square‑metres each, each curated by a different chef‑designer duo. This segmentation allows diners to explore a range of culinary narratives while still feeling part of a cohesive experience. The restaurant’s floor plan is influenced by the “lab‑style” kitchen layout that the chefs describe as “transparent and collaborative.” Stainless steel surfaces, adjustable LED lighting, and a glass‑backed stove line create an environment where the cooking process becomes a visual spectacle.

The interior uses locally sourced timber, bamboo, and reclaimed metal, all of which align with the development’s sustainability credentials. A dedicated “green wall” of native plants not only adds visual interest but also improves indoor air quality, a detail that Tan cites as a key element in creating a holistic dining experience.

3. The Menu: A Journey Through Timeless Ingredients

RVLT Revolution’s menu is built around the concept of a “culinary time machine.” The chefs have categorized the dishes into four eras: “Past,” “Present,” “Future,” and “Hybrid.” Each category offers dishes that reflect the culinary trends and techniques of its respective time frame, while also incorporating a twist of local Singaporean produce.

Past

In the “Past” section, diners can sample a reinterpretation of the traditional Hainanese chicken rice. However, the dish is presented as a deconstructed rice bowl: fragrant jasmine rice is presented as a foam, accompanied by a poached chicken breast glazed with a fermented fish sauce reduction, and finished with micro‑greens. The use of fermented fish sauce—a staple in Malay cuisine—harkens back to the colonial trading era’s influence on Singapore’s food culture.

Present

The “Present” dishes showcase contemporary fusion, such as the “Prawn & Kava Tacos.” Here, fresh prawns are seasoned with a kava‑infused chili paste, wrapped in a small, crispy tortilla made from rice‑based batter. The dish draws inspiration from street food while keeping it elegant through plating techniques that echo high‑end dining.

Future

In the “Future” category, Tan experiments with cellular agriculture, offering a “Lab‑Grown Mushroom Burger” that is both cruelty‑free and low‑carbon. The patty is made from mycelium and is served with a caramelised beetroot and fermented tempeh aioli, creating a flavor profile that is both umami‑rich and visually striking.

Hybrid

Finally, the “Hybrid” dishes blend multiple eras. A standout is the “Nasi Lemak Sushi Roll,” which merges traditional Malay coconut‑rice and sambal with the precision of sushi roll techniques. This dish underscores Tan’s belief that the future of cuisine is “an intersection of cultures, technology, and tradition.”

4. Sustainability & Community Engagement

RVLT Revolution’s sustainability strategy extends beyond the menu. The restaurant sources 80% of its produce from a 5‑acre rooftop farm that the developers have planted in partnership with the Singapore Food Agency. The farm uses drip irrigation and hydroponics to cut water consumption by 30% compared to conventional farming methods. Fresh herbs, micro‑greens, and leafy vegetables are harvested within 24 hours of being served.

Waste management is also a priority. The kitchen uses a “zero‑waste” philosophy, where fish heads, bones, and vegetable trimmings are repurposed into stocks, sauces, and compost that feeds back into the rooftop garden. Moreover, the restaurant has installed an on‑site biogas digester that turns kitchen waste into energy, offsetting about 20% of the building’s electricity consumption.

Community engagement is an integral part of RVLT Revolution’s ethos. The restaurant runs a monthly “Chef’s Table” program where local foodies and culinary students are invited to taste a specially curated tasting menu while the chefs explain ingredient sourcing, cooking techniques, and the science behind each dish. A partnership with the Singapore Institute of Food & Nutritional Sciences (SIFNS) also provides students with practical training opportunities, bridging academic learning with real‑world experience.

5. A New Benchmark for Experience‑Centred Dining

Reviewers who have sampled RVLT Revolution have noted the seamless blending of sensory experiences. The space’s acoustic design—achieved through the use of high‑density foam panels and wooden baffles—ensures that diners can enjoy the sound of sizzling pans without feeling overwhelmed. Lighting is dynamic: soft warm hues for “Past” dishes, cool LED strips for “Future” dishes, and a muted amber glow for the “Hybrid” section, reinforcing the thematic journey.

Chef Tan emphasizes that the restaurant’s ultimate goal is not just to feed but to inspire. “We want diners to leave with a memory that is as vivid as the dishes we serve. It’s about sparking curiosity and encouraging people to explore the limitless possibilities of food.”

6. Final Verdict

RVLT Revolution Restaurant at Fritz Hansen Place is more than a culinary destination—it is a cultural event that celebrates Singapore’s rich heritage while simultaneously pushing the boundaries of gastronomy and sustainability. The collaboration between chef Tan and the design team has resulted in a space that feels as much like an art gallery as it does a dining hall. With its multi‑era menu, community‑focused initiatives, and green operations, RVLT Revolution sets a new standard for experience‑centric dining in Singapore. Whether you’re a seasoned foodie or a casual diner looking for something novel, the restaurant invites you to step into a world where every bite is a revelation and every corner tells a story.

Read the Full Channel NewsAsia Singapore Article at:
[ https://www.channelnewsasia.com/experiences/rvlt-revolution-restaurant-fritz-hansen-place-singapore-5300011 ]

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