From the duo behind natural wine haven RVLT, a brand-new dining concept is hitting the Henderson dining scene this July—and it’s anything but conventional. Say hello to Revolution, opening 18 July 2025, where labels are out, instincts are in, and the food is an all-out flavour fest.

Helmed by founders Alvin Gho and Ian Lim, and designed in collaboration with Fritz Hansen, this is not just a restaurant—it’s a cheeky rebellion against “genre dining.” Think: comfort food meets high-low chaos, anchored by skill and soul.

The Menu: Comfort, Chaos, and Carbonara

There’s no culinary passport here. The menu takes comfort food classics and runs them through a wild, Singaporean-Italian-fusion blender. Highlights include:

Salted Egg Carbonara Spaghetti (S$19.80)

Hua Diao Clams Linguine (header image; S$19.80)

Chicken Rendang Ravioli (S$19.80)

Black Pepper Wagyu Bucatini (S$22.80)

There are also familiar snacks turned cult icons:

Signature Chicken Nuggets (S$20) with fermented tomato sriracha

Wagyu Patty Melt (S$28) with fries

Sourdough & Seaweed Butter ($8)

Kale Salad with Avocado & Tomato ($15.80)

And after 3pm? The chaos dial turns up with the likes of Cottage Pie ($15), Salted Cod Portuguese Egg Tart ($12), and Pork Sausage Roll ($8).

Desserts are unapologetically playful:

Pandan Madeleines ($3)

Gula Melaka Parfait Stroopwafel ($6)

Burnt Meringue Calamansi Tart ($12)

Macarons in wild, unexpected flavours ($4)

✨ Set Lunch: $28.80 for a salad, pasta of choice, and a drink (iced tea, lemonade, or coffee). No stress, just full bellies.

“It’s not about defining a cuisine,” says Executive Chef Sunny Leong. “We cook from instinct, and you decide what to call it.”

The Space: Fritz Hansen Meets Natural Wine Energy

Revolution’s interiors are a full-floor collaboration with iconic Danish design house Fritz Hansen. Expect sculptural calm, wood, terracotta, soft concrete, and furniture by Arne Jacobsen. Hygge, but with a touch of heat.

At the bar, you’re inches away from the wine being poured, with minimal lighting, organic materials, and textures that echo fermentation and earth. Just like their food, the design is intentional, soulful, and doesn’t shout.

(Left to right) Ian Lim, Alvin Cho and Sunny Leong

The Team: Same RVLT Spirit, New Flavours

• Alvin Gho – One of SG’s top sommeliers and a champion of natural wine

• Ian Lim – Design visionary with a wine brain and service finesse

• Sunny Leong – Ex-Corner House and Sky on 57, now cooking flavour-first food with zero waste and maximum instinct

Details & Reservations

📍 Address: #01-05, 211 Henderson Road, Singapore 159552
📞 Tel: +65 8955 8168
📧 Email: hello@r-evolution.sg
🌐 Website: www.r-evolution.sg
📲 Instagram: @r_evolution.sg

🕒 Hours:

• Lunch: Mon–Sat, 11am–3pm

• Tea Time: Mon–Sat, 3pm–5pm

• Dinner: Coming soon (Thurs–Sat, 6pm–12am)

Revolution isn’t about trends or technique for technique’s sake. It’s about real food, instinct-driven flavour, and fun. Come for the pasta, stay for the chaos—and maybe a glass (or bottle) of pet-nat while you’re at it.

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Images: Revolution