The Butcher's Wife

The Butcher's Wife opened in Tiong Bahru as a Spa Esprit Group concept from founder Cynthia Chua, developed with Argentine consultant chef Diego Jacquet (of London's boCHINche). The kitchen is 100% gluten-free with a Latin-Mediterranean, Brazilian-leaning menu that leans hard on fermentation, pickling and preserving - a small, community-minded room at 19 Yong Siak Street that trades on freshness and gut-friendly cooking rather than scale.

The drinks list is best known as a natural wine bar, but the same fermentation ethos gives non-drinkers a real anchor: The Homemade Kombucha is brewed in-house with regularly rotating flavours and served by the 450ml bottle at S$15, making it a proper sit-down alternative to a glass of wine rather than a token soft drink. Around it sits a genuine mocktail section - Roselle & Pineapple (hibiscus tea, pineapple, almond syrup), Apple Lemon Mint (apple juice, lemon, mint, soda) and Dansel's Virgin (elderflower, lychee, cranberry, mint), each S$13 - plus fresh juices including the Super C (orange, carrot, ginger) and the Wife's Cooler (watermelon, cucumber, coconut water).

Because the food is fully gluten-free and fermentation-driven, the non-alcoholic pours pair naturally with the Brazilian-inspired plates: the kombucha's acidity and the herbaceous mocktails are built to sit alongside the kitchen's pickles, preserves and gut-friendly cooking. It is a restaurant NA program rather than a zero-proof cocktail den, but the house-brewed kombucha and named builds make it a credible option for anyone eating and drinking alcohol-free in Tiong Bahru.