Luke’s Oyster Bar and Chop House

Owner and chef Travis Masiero, a Boston transplant, opened this modern, polished take on a New England oyster bar—featuring everything from lobster rolls to chowder alongside steakhouse standards—in 2011. The philosophy behind the wine list mirrors the restaurant’s dedication to sourcing the best and freshest seafood in Singapore and features a collection of excellent small-production wines from France, the United States and New Zealand, including a number on tap. If you’re here for the seafood, the list shines when it comes to crisp, oyster-friendly white wines (think Muscadet), grower Champagne and the avant-garde from down under.