From approachable wines at Waterfall to the high-end legacy vintages at Shang Palace, Marcus Tan ensures there’s a bottle to suit every taste.

Left: A professional portrait of Marcus Tan, Head Sommelier at Shangri-La Singapore, in a dark suit. Right: The interior of Origin Bar featuring soaring arches, teal hues, and vintage wood-and-glass paneling reminiscent of a classic train station. — Left to right: Marcus Tan, head sommelier at Shangri-La Singapore; the colonial-inspired arches and vintage aesthetic of Origin Bar.

For more than two years, Marcus Tan, head sommelier of Shangri-La Singapore, has been refining the hotel’s wine program, balancing prestige labels and lesser-known discoveries.

Across the property’s dining rooms, he expertly guides guests in selecting the perfect wines. At Waterfall Ristorante Italiano, the list complements southern Italian cuisine with regional selections; Shang Palace offers a blue-chip cellar; and Origin Grill presents a more international, exploratory program.

His approach is shaped by experience at respected Singapore training grounds such as Praelum and Michelin-starred Odette. As head sommelier, he leads a team of five across 11 venues and believes, “The best wine programs should reflect the personality of the team, not just the head sommelier.”

Throughout his career, his guiding principle has remained consistent—a guest-first philosophy that prioritizes enjoyment, accessibility, and thoughtful pairings.

How did you become a sommelier?

I trained to be a chef at the Culinary Institute of America, where I discovered a passion for flavors and the energy of the dining room over the kitchen. I applied for an internship at Praelum, and that’s how I launched my sommelier career, influenced by formative mentors—particularly Gerald Lu at Praelum and Vincent Tan at Odette—among others. They gave me early responsibility, deep exposure to great wines, and the freedom to develop my own voice.

What is your wine philosophy as you manage wine programs for multiple venues across the hotel?

At the core of my wine philosophy is the belief that the best wine program begins with listening to what guests truly want. For instance, at Waterfall Ristorante Italiano, our guests are family-focused and enjoy communal dining. The wine list is designed to complement their dining experience.

Since the menu is designed around southern Italian cuisine, the wine list continues the theme. We emphasize regional Italian wines, showcasing diverse terroirs and exploring indigenous grape varietals across 120 curated wines. Our guests love our Prosecco and Pinot Grigio selections, and we also bring them a selection of interesting grapes from across the country. The list is managed by regions, and I’ve added a fun map to orient our guests.

Which wines would you like your guests to try at Waterfall Ristorante Italiano?

From the current menu, two interesting wines to highlight are Fiano, a refreshing white wine from southern Italy by Produttori di Manduria. And another white from Piedmont, Timorasso by Tenuta Garetto, ‘Derthona Colli Tortonesi’. Both are listed on our by-the-glass list.

A split-screen image showing an aerial view of the lush green Silver Heights vineyard in Ningxia, China, against a mountain backdrop on the left, and a professional studio shot of a red wine bottle labeled "Angelus Phoenix 2018" on a black background on the right. — Left to right: The vast, high-altitude vineyards of Silver Heights in Ningxia; the exclusive 2018 Angelus Phoenix, a collaborative masterpiece with the renowned Château Angélus.

As the oldest restaurant at Shangri-La, Shang Palace carries a strong sense of history. How does that legacy influence your wine selections?

At Shang Palace, the wine program is steered toward the classics. It honors the restaurant’s 54-year-old legacy. Equally, it reflects the preference of our loyal guests, many of whom have been dining here for years.

To complement this approach, we offer a carefully curated selection of premium, benchmark wines by the glass and pour iconic labels such as Faiveley Vosne-Romanée and Sassicaia from Tuscany via Coravin, so our guests can enjoy these wines in optimal condition.

We also make every effort to secure bottles from legacy labels such as Château Angélus and Château Latour—a longstanding favorite at Shang Palace.

At the same time, there’s room for discovery. Even within these storied regions, there are artisanal gems to be found, like Aile d’Argent Blanc—a rare and highly coveted expression of a Bordeaux Blanc from Mouton Rothschild. The program also recognizes the growing prominence of Chinese wine regions, with thoughtful inclusions such as Silver Heights from Ningxia and Celebre from Yunnan.

Interior of Origin Grill restaurant at Shangri-La Singapore, featuring floor-to-ceiling windows, white arched walls, curved leather banquette seating, and modern wooden dining tables set with crystal glassware. — The sun-drenched dining room of Origin Grill.

How would you describe the personality and wine philosophy at Origin Grill?

Origin Grill’s wine list is intentionally more playful and exploratory, despite being the hotel’s most extensive with 400 labels. The program pays tribute to giants of the wine world through international classic listings like Penfolds Grange Bin 95 from Australia and Opus One from California.

The list also champions artisanal producers who express a strong sense of place, including Au Bon Climat, a subtly crafted Pinot Noir from Santa Barbara, California and Frederic Savart Champagne. Both growers are dedicated to showcasing the character of their terroirs with precision and integrity.

What is the most treasured wine in the Shangri-La Singapore cellar?

It would have to be the D’Oliveras, Terrantez, Madeira, Portugal, 1971. The wine is special for two reasons. The 1971 vintage commemorates the year Shangri-La Hotels and Resorts was founded by Robert Kuok. Additionally, Terrantez is a highly prized varietal in Madeira that was on the brink of extinction. It is made by a select few Madeira producers and prized for its rarity and longevity.

This Madeira is beautifully balanced. A medium dry style with enticing aromas of dried oranges, apricots, toasted almonds and hazelnuts. It’s a perfect digestif to enjoy after a meal.

Shaping Palates at Shangri-La Singapore, One Bottle at a Time

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