Drunken Farmer holds a corner of Stanley Street in Telok Ayer, a conserved shophouse run on the edge of Singapore's business district. The bar began in 2019 as a roving natural-wine pop-up and, as Tatler Asia reported, settled into its permanent home at Common Man Stan on Stanley Street in March 2021. The pitch is low-intervention wine poured alongside a sourdough-led kitchen.
Published October 6, 2025 · By Fredrik Filipsson
The room
The room sits inside a restored shophouse, a narrow space of pale wood and counter seating that keeps the focus on the bottles and the bread. It reads as a neighbourhood wine bar rather than a formal cellar, easy for a walk-in after work. The crowd skews to office workers from the surrounding Telok Ayer and Tanjong Pagar blocks early, then a wine-curious evening set.
Stanley Street runs through one of the older shophouse stretches of the central business district, a short walk from Telok Ayer MRT. Drunken Farmer shares the row with cafes and small restaurants, which suits its all-day-into-evening rhythm. The shophouse setting is part of the draw, a quiet contrast to the towers a block away.
What to order
The list is built entirely around natural and low-intervention wine, with a rotating by-the-glass selection that the staff steer by style rather than region. City Nomads notes the kitchen pairs those pours with a sourdough programme, from house loaves to sourdough-based plates and pizzas. The bread and the wine are meant to be ordered together rather than treated as separate courses.
The by-the-glass range is the easiest way in, since it lets a table taste across orange, skin-contact and lighter reds without committing to a bottle. Vogue Singapore singled out the sourdough as the match that makes the wine work. A couple of glasses and a few sourdough dishes is the order the room is built around.
Who it is for
Drunken Farmer fits a drinker curious about natural wine, an after-work group from the central business district, and anyone who rates a relaxed shophouse bar over a formal cellar. Skip it for a big-name Bordeaux list or a late-night cocktail session, since the focus is low-intervention wine and an early close. It rewards drinkers who let the staff pour outside their usual picks.
Best time to go
The bar opens Tuesday to Saturday from 6pm and closes by 10:30pm, with Sunday and Monday dark, so an early-evening visit is the only window. A weeknight seat at the counter buys the staff's time to talk through the open bottles. The shophouse fills after work, so arriving near opening is the calm way in.
Because the kitchen and the wine list change with what is open and baked that week, a return visit rarely repeats the last one. The early close makes it a first stop rather than a nightcap. Booking ahead is wise on Friday and Saturday, when the small room fills quickly.
The detail worth knowing
The roving-pop-up origin is the detail that explains the bar, since Drunken Farmer built its following on the move before taking the Stanley Street lease. That history, reported by Tatler Asia, is why the list still reads like a travelling wine project rather than a fixed cellar. The sourdough kitchen, unusual for a Singapore wine bar, is the second half of the identity.
Pairing natural wine with house sourdough set it apart from the city's more conventional wine bars from the start. The Common Man group address gives it a steady kitchen behind the bar. More than four years into its permanent home, it remains a default name on Singapore natural-wine lists.
The bottom line
Drunken Farmer is Stanley Street's natural-wine bar, a shophouse room built around low-intervention pours and a sourdough kitchen. Come early evening on a weeknight, take a counter seat, and let the staff choose the glasses. It is a relaxed, wine-first room rather than a late-night bar, and the bread is part of the order.
Keep exploring with our best wine bars in Singapore guide, the full Singapore bar guide, and our edit of wine bars worldwide. Pair Drunken Farmer with Praelum Wine Bistro, Wine RVLT, and Wine Connection Tapas Bar.
