Revolution at Fritz Hansen Place Brings RVLT's Wine, Food and Community Into a New Setting

A New Chapter on Henderson Road

Revolution brings together a restaurant, a natural wine destination and a Danish furniture showroom inside an industrial building on Singapore's Henderson Road. The venture at Fritz Hansen Place connects Fritz Hansen Asia CEO Dario Reicherl with RVLT founders Alvin Gho and Ian Lim, giving a familiar wine bar a new identity built around food, design and company.

As of August 21, 2025, lunch service is underway, with dinner planned. Chef Sunny Leong leads a kitchen focused on modern comfort food, while natural wines and signature dishes carry parts of RVLT's character into the new restaurant. No date has been given for the expansion into dinner service.

The setting is central to the change. Revolution shares its home with the new Fritz Hansen showroom, placing diners among celebrated furniture designs rather than keeping the restaurant and showroom as separate experiences. Arne Jacobsen's Egg Chair and Swan Chair are among the pieces that connect the meal to the Danish brand's design history.

The collaboration arrived when both businesses were considering their next move. Fritz Hansen was looking for a fresh location for its furniture, while RVLT was preparing to close as customer habits changed and operating costs rose after the pandemic. For Gho and Lim, longtime friends and advocates for natural wine, the meeting offered a chance to reinvent their business.

Why RVLT Needed to Change

RVLT had built a loyal following since its inception in 2006. Its appeal rested on a relaxed, unpretentious approach to wine, with customers choosing bottles from a colourful wine wall instead of working through a traditional wine list. The arrangement made discovering unfamiliar wines feel accessible and fun.

Leong later joined the business, adding modern comfort food with playful twists. His cooking became another reason to visit, extending the bar's appeal beyond its bottles and helping establish the combination of food and wine that Revolution now develops further.

COVID-19 brought an uneven experience for RVLT. Business initially surged as local customers sought out familiar places. Over time, however, fewer people ventured out to dine and socialise, while operational costs climbed. Gho and Lim concluded that continuing required a change in direction.

The sequence runs from the establishment of the original bar to a restaurant with broader ambitions:

• 2006: RVLT began, developing a following for its informal atmosphere and approach to natural wine.
• During the COVID-19 pandemic: An initial increase in business was followed by changes in dining habits and rising costs.
• By August 21, 2025: Revolution was serving lunch at Fritz Hansen Place, with dinner service planned.

Revolution emerged from those pressures and the opportunity offered by Fritz Hansen's move. The founders regard it as a distinct business with its own identity and ambitions, rather than simply RVLT 2.0.

What Changes When a Bar Becomes a Restaurant?

Revolution retains RVLT's welcoming spirit, natural wine focus and some signature dishes, but the meal now takes the central role. A full dining menu and a more refined setting move the experience from a wine bar with food toward a restaurant where wine remains an essential companion.

Gho, a cofounder of RVLT, described the goal of the new venue in terms that bring its different parts together:

dining, design, and camaraderie meet.

The partnership gives those words a physical setting. Customers can eat surrounded by iconic Danish furniture, encountering the showroom through the everyday experience of sitting, talking and sharing a meal. Food, furniture and hospitality become parts of the same visit.

For returning customers, the familiar dishes and wine selection provide continuity. For newcomers, the combination offers an introduction to the team's cooking and approach to wine in a space with a strong design identity. Revolution seeks to serve both groups while establishing a place of its own in Singapore's competitive restaurant scene.

Danish Furniture Becomes Part of the Meal

Fritz Hansen's showroom is integrated directly into Revolution's dining environment. The Egg Chair and Swan Chair, both designed by Arne Jacobsen, sit alongside other modern classics associated with Scandinavian design over several decades.

The industrial building supplies the framework, while wood and the furniture soften the surroundings. The intended atmosphere combines sophistication with warmth, encouraging customers to linger, talk and take an interest in what is around them.

Revolution's use of furniture extends beyond decoration. A showroom usually invites people to look at objects; a restaurant invites them to spend time in a setting. Bringing the two together allows guests to experience design while eating and socialising, making the furniture part of the occasion.

The arrangement also gives the collaboration a practical expression. Reicherl's furniture business and Gho and Lim's hospitality business share a location, while each contributes something customers can experience during the same visit. The result blurs the usual boundary between a commercial showroom and a dining room.

Sunny Leong's Kitchen Balances Familiar and New

Chef Sunny Leong's menu centres on modern comfort food with a playful twist. His experience at RVLT provides continuity, while seasonal produce gives the kitchen room to change dishes and introduce new ideas.

The cooking brings familiar food together with unexpected elements, from reworked classics to inventive small plates and bold flavours intended to accompany natural wine. Signature dishes from the RVLT years remain part of the restaurant's appeal for customers who followed the team to Henderson Road.

Seasonal ingredients also mean the menu is intended to evolve. The kitchen's direction combines the reassurance of recognisable food with the team's interest in creativity, giving regular customers both returning favourites and reasons to try something different.

Lunch is the first stage of the service. Plans to add dinner would extend the restaurant's reach to more occasions, allowing the food, wine and setting to serve customers at different times of day. The shift supports Revolution's wider ambition to operate as a restaurant rather than chiefly as a place for drinks.

Natural Wine Keeps Its Place at the Centre

Natural wine remains a defining part of Revolution's identity. Gho and Lim have long championed it, helping customers approach a category that can seem unfamiliar without making the experience formal or intimidating.

Natural wines are made with minimal intervention. They often use organic or biodynamic grapes and little or no added sulfites. In simple terms, the approach involves fewer additions and adjustments during production, producing a broad range of flavours and styles that can be more expressive and unpredictable than conventional wines.

Revolution continues the wine wall concept that helped distinguish RVLT. Customers can explore bottles visually rather than beginning with a conventional printed list, keeping discovery at the heart of the experience.

The wine programme remains substantial even as food takes a larger role. Its purpose is both to accompany Leong's cooking and to preserve the curiosity that drew customers to the original bar. Exploration and informal learning have helped build a community of regulars interested in the wines and the thinking behind them.

Keeping the Sense of Belonging

RVLT's regular customers formed a community around food, wine and lively conversation. The bar's identity depended on those relationships as much as on what it served, with regulars treated as part of an extended family.

Lim, a cofounder of RVLT, explained the feeling the team wanted to carry into Revolution:

We wanted to create a place where people could come together, relax, and feel at home.

Communal tables and friendly, knowledgeable staff support that aim. The move to a restaurant with greater design ambitions preserves an informal social purpose: giving old friends and new customers a place to gather comfortably.

Revolution seeks to deepen that sense of belonging while broadening its audience. The familiar food and wine connect it to RVLT, while the new setting creates opportunities for people drawn first by the furniture, the restaurant or the collaboration to join the same community.

A Collaboration Shaped by Industry Pressures

Gho, Lim and Reicherl developed Revolution against the pressures facing hospitality after the pandemic. Businesses had to reconsider how they operated, adapt to new regulations and respond to changing customer behaviour. RVLT's own experience made that need immediate.

Gho described the opportunity he saw in bringing the businesses together:

We saw an opportunity to do something different, to bring together our love of food, wine, and design in a way that hadn't been done before in Singapore.

The response was to combine the team's existing strengths with a new partner and setting. Wine knowledge, Leong's cooking and Fritz Hansen's furniture became the foundation of a business intended to meet different dining habits while retaining the relationships built at RVLT.

Revolution's ambitions reflect an approach to dining that values the complete experience, including atmosphere, authenticity, creativity and company. Its transformation shows how the founders responded to difficult trading conditions by changing the format of their business and expanding what a visit could involve.

How Revolution Fits Singapore's Dining Scene

Singapore restaurants increasingly give interiors a prominent role alongside the menu. Tamba's immersive interiors, for example, illustrate how art, craft and storytelling can become part of a restaurant's identity. Revolution follows that broader interest through its direct partnership with a furniture showroom.

The new venue has received an overwhelmingly positive response, with RVLT regulars welcoming the continuity of spirit and the changes to food and design. Newcomers have been attracted by interest in the collaboration and its combination of experiences.

Social media posts highlighting the interiors and menu have helped spread awareness. Revolution's dining concept, bringing natural wine, modern dining and Danish design under one roof, has quickly become a draw.

Industry observers have viewed the restaurant as a model for dining businesses built around collaboration, creativity and community. Its reception places Revolution among venues helping redefine expectations of a meal out in Singapore, with the setting and social experience taking their place beside the food.

Key Points

• Revolution at Fritz Hansen Place brings together Fritz Hansen Asia CEO Dario Reicherl and RVLT founders Alvin Gho and Ian Lim.
• The restaurant shares an industrial building on Henderson Road with the new Fritz Hansen showroom.
• RVLT's transformation followed changing customer habits and rising operating costs after the pandemic.
• Chef Sunny Leong leads a menu of modern comfort food, retaining signature dishes while working with seasonal produce.
• Natural wine and the wine wall remain central to the experience.
• Diners encounter Danish furniture classics, including Arne Jacobsen's Egg Chair and Swan Chair.
• As of August 21, 2025, lunch service is underway and dinner is planned, without an announced start date.