Moutai House opens at The Fullerton Waterboat House

Dishes will feature the “fire of Guizhou” – with sour and spicy notes and aromatic fermented ingredients – and the “elegance of Huaiyang”, a cuisine defined by meticulous knife work and braising techniques, says chief executive Kenny Leung, 47.

He adds: “Moutai is used as the finishing touch and defining element of each dish. It is also infused into some dishes, through techniques such as marinating, flash-frying, braising and stewing and drunken preparation.” 

Sohaus – a stylised portmanteau of social house – is a 40-seat rooftop cocktail bar with sweeping views of the Marina Bay and takes the third floor. 

It serves eight signature cocktails showcasing Kweichow Moutai, alongside eight classics reinterpreted with moutai-inspired flavours and elements. 

Noting that people enjoy matcha and mala flavours as well as blind boxes, Nutmeg Collective’s chief executive Colin Chia, 47, says that the cocktails take inspiration from these trends. 

It is not just moutai used in the drinks. Other spirits such as sake, shochu, whisky, rum and tequila will also be part of the menu. There will be bar snacks served, in collaboration with Imperial Treasure. 

He says: “We want moutai to blend in and for more people to be receptive of our Asian spirits. What is stopping people from putting a bottle of moutai beside a bottle of tequila?”

By day, Sohaus will operate a coffee bar at the experiential centre serving both alcoholic and non-alcoholic coffee-based beverages. Think affogato made with Kweichow Moutai-infused ice cream and an espresso shot, adds Chia.

Prices for the food and drink have not been confirmed. 

Singapore’s moutai market 

Working with local partners was crucial for Shi, who acknowledges that they understand Singapore’s F&B scene better than him. 

The project has been more than a year in the making and, at $8 million, has exceeded his initial $6 million budget. 

Moutai House is the first of its kind for the brand and is fitting for Singapore – among the first countries that Kweichow Moutai exported to back in 1954. 

He adds that Singapore is the brand’s largest market in South-east Asia and second globally outside China, following Hong Kong. 

He is set to quench the demand here and has over $30 million worth of stock in his warehouse here.

Addressing an August report in CNBC about Kweichow Moutai’s drop in profit for the first time in six months since 2014, Shi says the demand for Kweichow Moutai remains “fundamentally strong and healthy”. 

“What we are seeing is not simply a decline in moutai’s value, but a gradual return to a more rational and stable market. In fact, while many other spirits have continued to soften, moutai prices have remained relatively stable and have even edged up slightly this year.”

He notes that the product is gradually returning from being a financial or investment asset to a premium spirit for public consumption and enjoyment. 

He adds: “We see this transition as an important opportunity for moutai, particularly in international markets.

“It is also why we believe the opening of Moutai House is especially meaningful – for consumers to experience Kweichow Moutai not only as a bottle or a collectible, but also through its culture, craftsmanship, gastronomy and contemporary lifestyle.”