On December 3 local time, an influencer dining that fused a millennium of Eastern baijiu-making wisdom with the exquisite culinary aesthetics of Southeast Asia elegantly kicked off at the Michelin-starred restaurant Seroja in Singapore. As the global partner of the Michelin Guide in China, Wuliangye collaborated with Chef Kevin Wong of Seroja, as well as Thevar and its Chef Mano Thevar, to create a sensory feast that transcended taste boundaries and intertwined cultural threads.
Craftsmanship Meets Flavor: Exploring Fusion Realms
During the influencer dining, representatives from Wuliangye delved into the brand’s profound historical roots and introduced guests to how the brand connects with global culinary trends. Originating from Yibin, Sichuan, Wuliangye is built upon the unique baijiu-making ecosystem formed by ancient fermentation pits from the Yuan Dynasty and harmoniously brews five types of grains, embodying its baijiu-making philosophy of “Diversified Harmony”. From this foundation, Wuliangye sees itself as a bridge connecting Eastern and Western culinary arts, committed to fostering a dialogue between traditional baijiu-making wisdom and contemporary culinary creativity.
Chef Kevin Wong of Seroja drew inspiration from the Malay archipelago, transforming the essence of Southeast Asian culinary culture into refined dishes that embody both locality and international flair. Meanwhile, the guest restaurant Thevar reinterprets Indian flavors with modern techniques, showcasing a contemporary dining language filled with rich layers of spices. The collaboration between Wuliangye and these two distinctly styled and deeply rooted restaurants vividly reflects the brand’s inclusivity and creativity inherent in its “Diversified Harmony” philosophy.
Chinese Baijiu as a Cultural Resonance on Nanyang Tables
During the event, renowned Southeast Asian sommelier Sidney Tan provided guests with a systematic explanation and demonstration of the “Wuliangye Five-Step Tasting Ritual.” Guiding guests through a scientific and poetic approach, she invited them to appreciate the multiple layers of aroma—such as aged fragrance, fermentation pits aroma, grain scent, and fruity notes—contained within Wuliangye.
At the same time, the chefs of Seroja and Thevar jointly designed a tasting menu that combined the culinary cultures of both regions. They creatively paired dishes—Seroja’s island-fresh cuisine with Thevar’s Indian-spice dishes—achieving precise flavor resonance with Wuliangye’s offerings. Guests experienced a perfect symphony between Wuliangye and diverse dishes, noting that “its abundant aromas not only enhanced the natural flavors of the ingredients but also elevated the complexity of fresh and spice notes, achieving a sublime and extended flavor experience.” Attendees at the Singapore influencer dining remarked, “It’s delightful to see Chinese flavors integrated into global cuisine in such a way. I’m pleasantly surprised to savor this creative and harmonious pairing of food and baijiu.”
From Experimental Spaces to Everyday Settings: Deep Transformation of Food and Baijiu Fusion Concepts
Wuliangye and Michelin Guide successfully co-hosted a influencer dining is not only a source of inspiration but also a profound experiment and validation of the fusion of food and baijiu concepts. Insights gained from these high-profile occasions are continually injected into broader dining practices. As an important overseas establishment, Wuliangye Dining Singapore plays a crucial role as a “daily experience window.” Since its establishment in September 2025 in the Bugis culinary hotspot, its new Chinese-style space and Cantonese fusion cuisine have become a landmark destination for local diners to experience the aesthetics of Chinese cuisine.
Executive Chef Alex Chen, after participating in the influencer dining, expressed, “The collision of global cuisine with Wuliangye sparks infinite possibilities. The rich flavor structure of Wuliangye allows us to break through traditional frameworks and create numerous innovative pairings that encompass color, aroma, flavor, and quality.” Inspiration drawn from this Wuliangye Dining Singapore has already transformed into tangible experiences on the restaurant’s menu. For example, a classic Cantonese barbecue dish could be reinvigorated by pairing it with a specific vintage of Wuliangye, where the Baijiu’s smooth sweetness and fruitiness perfectly balance the richness of the meat, illustrating an Eastern aesthetic distinct from baijiu pairings.
Taste Without Borders: Building a New Chapter in International Narratives
In recent years, Wuliangye has systematically constructed a brand narrative system for global high-end culinary consumption through deep collaborations with international authoritative dining guides, top restaurants, and avant-garde chefs. The hosting of this influencer dining in Singapore not only represents a cross-border dialogue of tastes but also serves as a vivid practice of Wuliangye’s integration into local culture, engaging in multi-dimensional interactions with local culinary philosophies and baijiu-making techniques.
From a strategic perspective, Wuliangye Dining Singapore, alongside the Michelin-starred dining, constructs a multi-faceted, coordinated brand communication ecosystem. Influencer dining act as “quality lighthouses,” striving to explore the boundaries of flavor and define the heights of pairing, attracting the attention of the global culinary community. Meanwhile, the restaurant serves as a “foundation of experience,” transforming cutting-edge concepts of food and baijiu pairing into an everyday taste journey, deeply cultivating consumer perceptions and drinking habits. This blend of “top-tier leadership” and “everyday nourishment” not only deepens Wuliangye’s “Diversified Harmony” brand philosophy but also provides an innovative pathway for the internationalization of Chinese baijiu, from concepts to market and from scenarios to life.
