That Wine Place - Impressive Food at Holland Village

With a name like That Wine Place, it was no surprise that there are lots of wine choices at this Holland Village restaurant and wine bar. But the unexpectedly interesting food was a pleasant surprise.

Wine Bar at Holland Village

We have walked past this restaurant and wine bar named “That Wine Place” at Holland Village many times before but did not think of going in. The plain shop front and the quite unimaginative name (in our opinion) might have something to do with that. But recently we heard some good words spoken about it and decided to give it a try.

The interior certainly looks more interesting than the exterior. The restaurant follows the long rectangular shape of the shophouse space. On one of the long sides, shelves are loaded with bottles of wine. The long bar and dining tables are arranged along the other side.

The tablescape was the most attractive part of That Wine Place, sparkling with the help of the table lamp. The well-troddened floor could do with some sprucing up. Overall, the dimly lit space looked cosy and felt more like a drinking place than a dining place.

That Wine Place Menu – Food and Wine

Selecting the wine might take more time as there are bottles from many regions of the world and for different budgets. Being able to pick a wine from the rows of wine bottles on display is certainly more interesting than picking out something from a wine list.

That Wine Place Holland Village menu 2026

In contrast, the food selection is quite limited. Here are pictures of the That Wine Place food menu. I think the food items fall under three categories – cheese and charcuterie, classic food items (eg lasagna) and fusion items (eg “hae mee-lini”)

Classic Wine Bar Food: Clams, Beef and Lasagna

First to arrive was the Vongole ($28++). This small pot of clams is described in the menu as being cooked with Hakka yellow wine. In a blind test I would not have been able to tell the difference between this and the usual vongole cooked with white wine. Anyway, the clams were fresh and had a pleasant seafood flavour. The meat was tender and the resulting soup was delicious. Perfect to dip the bread into.

A side of shoestring fries ($12++) provided the snack to fill in the gaps between dishes.

We decided to be adventurous and tried the beef tartare ($28++). I was glad we did. Seasoned with capers, pickles, mustard and egg yolk, the beef tasted very good with the bread. This would be a great dish to go with a red Burgundy.

The lasagna ($24++) was a more ‘normal’ dish that we would order at restaurants. This was fine but not as memorable as the other dishes.

Creative Fusion Dishes at That Wine Place

We also had a couple of fusion dishes, featuring local Singapore cuisine interpreted in That Wine Place style.

That Wine Place Holland Village Hae Mee-Lini"

The “Hae Mee-Lini” ($26++) could easily have been a local version of some form of pasta with prawn noodle broth. Instead, it was a dish of tortellini with prawn filling served with a base of tiger prawn bisque. The two prawn heads provided decoration. It was a delicate dish. It would not be out of place as one of the snacks served at the start of a meal at a fine dining place. Very good but very tiny portion.

More dramatic was the claypot chicken rice ($32++). The rice was predictable – rice with chicken flavour cooked in a pot. The chicken part of the dish was more unusual. A chicken thigh served with foot intact.

The “chicken thigh” turned out to be deboned chicken, reconstituted to look like a chicken thigh but the decorative chicken foot was real. Both the rice and chicken were good. The use of a chicken foot with claw intact reminded us of a 2015 lunch at Les Amis in 2015 (a time when lunch set costs $55++ per person). We were impressed by the creativity of the chef at That Wine Place. Overall, we thought the standard of service and food was high. Portion sizes were small – be prepared to order more dishes than usual.