![[TMP] Temper logo with emblem-horizontal-(cream).png](https://static.wixstatic.com/media/89e586_02885779c1f04a7daf9eeb57bfba8053~mv2.png/v1/crop/x_83,y_313,w_1781,h_431/fill/w_376,h_92,fp_0.50_0.50,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/%5BTMP%5D%20Temper%20logo%20with%20emblem-horizontal-(cream).png)
The Wine Room & Lounge.
Named for the quiet precision behind every great pour — where temperature, texture, and timing align — temper is a social wine room, restaurant, and cocktail lounge where everything is tempered with feeling.
With over 1,200 wine labels, a range of cocktail curiosities, and modern classic dishes by Michelin-starred talent set to the soundtrack of live music from jazz, soul, R&B, enter a sensorial playground that's both intimate and playfully unfiltered.
The Wine Room & Lounge.
Named for the quiet precision behind every great pour — where temperature, texture, and timing align — temper is a social wine room, restaurant, and cocktail lounge where everything is tempered with feeling.
With over 1,200 wine labels, a range of cocktail curiosities, and modern classic dishes by Michelin-starred talent set to the soundtrack of live music from jazz, soul, R&B, enter a sensorial playground that's both intimate and playfully unfiltered.
Wine Director
Roberto Duran MS
Roberto Duran is a decorated sommelier with 17 years at fine establishments such as Joël Robuchon and Miramar. He most recently served as Head Sommelier at 67 Pall Mall in Singapore, since it opened its doors in 2022.
Joining the hallowed ranks of Master Sommeliers in June 2025, Roberto pairs deep expertise in wines with a warm, approachable touch.
Executive Chef
Nicolas Tam
At Temper, the kitchen is led by Head Chef Ronald Sim (left), alongside Executive Chef Nicolas Tam (right)—long-time collaborators and recognised names in Singapore’s dining scene.
Nicolas, chef-owner of the Michelin-starred Willow, Bocuse d’Or gold medallist, and alumnus of Joël Robuchon, Zen, and Esora, brings over a decade of fine-dining pedigree.
Ronald’s international path—from Nashville to Lisbon, with Michelin-starred stints at Burnt Ends and Candlenut—shapes his confident, soulful approach to food.
Head Chef
Ronald Sim
Head of Programming
Joshua Pillai
Describing the blend of wine, food, cocktails and live music—from soul, jazz, R&B, and funk—as his “sweet spot”, Joshua's music direction blends smooth rhythms with warmth and energy, creating a vibe for every mood.
His accolades include Head of Programming & Music at CE LA VI, KU DE TA & Mandala Club, opening award-winning nightlife outlets across Asia, and curating events featuring global artists like Armin Van Buuren, Anderson.Paak (DJ PEE WEE), Marshmello, Elderbrook, Rae Sremmud, Kelis and Rudimental. He has won and been nominated for best nightspot by Singapore Tourism Board on various occasions.
Consulting Bartender
June Baek
South Korean bartender and creative force June Baek (of Hup San Social Club, ex-Bar Cham, MO Bar, ) brings a globally honed sensibility and deeply personal approach to her role as consulting bartender for temper.
A seasoned bar professional with experience across Seoul, Singapore, New York, and Ho Chi Minh City, June is best known for her ability to balance thoughtful storytelling with precise technique — creating drinks that not only taste exceptional but resonate on an emotional level.