The Korean Craft Collective is happening in Singapore 25–26 April 2026.

The two-day event dedicated to Korea's craft brewing, fermentation scene, food and lifestyle brands is making its Singapore debut at New Bahru School Hall (46 Kim Yam Road, Singapore 239351), running from 12pm to 9pm on both days. Entry includes complimentary tastings across the lineup. A paid fermentation workshop is also on offer (more on that below).

The event is organised by Sool Cellar, a Singapore-based importer and distributor that works exclusively with Korean craft producers. If you've come across craft makgeolli at a restaurant or bar in Singapore, there's a good chance Sool Cellar brought it in. Sool Cellar stocks over 40 labels of craft makgeolli, sourced directly from independent breweries across South Korea, and supplies both on-trade (bars and restaurants) and direct-to-consumer through its e-commerce platform. 

For the uninitiated, "sool" is the Korean umbrella term for all traditional alcoholic beverages. Within that, the most famous of the categories is makgeolli - a cloudy, lightly fizzy fermented rice wine; yakju being its clearer, more refined sibling; and takju refers to the unfiltered, thicker style. Craft sool have been gaining traction in Singapore.

Sool Cellar is run by Dominic Tan, who also happens to be the founder of Odem, Singapore's first craft makgeolli bar and restaurant. Tan is also behind Ajumma's, the Korean comfort food spot that's been a neighbourhood fixture for longer.

So what's actually happening across the weekend? The event brings together Korean craft brewers, distillers, and fermentation specialists under one roof, with guests able to taste freely across a range of styles. According to the organisers, expect everything from bright sparkling brews to fruit-forward and umami-driven rice wines. 

Anchoring the food side of things is Odem, which will be running an exclusive menu created specifically for the Collective. Odem opened in mid-2024 at New Bahru and quickly earned a reputation for pairing craft makgeolli with modern Korean cooking. Odem's Brioche with Gamtae seaweed butter dish has taken on something of a viral life of its own on social media. That dish will be available at the Collective, alongside event-exclusive specials. 

The weekend also features a fermentation workshop led by popular content creator Johnny KyungHwo, the British-Korean fermentation specialist and culinary educator. His session, titled "Alt Makgeolli", focuses on a modern, experimental approach to the traditional rice brew, including a probiotic shortcut that sidesteps conventional fermentation methods. Participants will taste small experimental batches and come away with a recipe card, rice pack, and probiotics for home brewing. 

Beyond the drinks and food, the event brings in a handful of Korean creative and lifestyle brands. Hansan Studio, described as Singapore's first Korean tattoo studio and academy, will run a pop-up at the event. Tomorrow's Table, a maker of specialty jang (traditional Korean fermented sauces like doenjang and gochujang), will be showcasing its range. MMHS will present a selection of Korean specialty snacks and produce. And Sigi Skin, a Singapore skincare brand whose products are manufactured in Korea, rounds out the lifestyle offering with its superfood-based formulations. 

The overall setup is designed to be walkable and unhurried, with space to sit, eat, drink, and talk to the makers directly. 

Korean Craft Collective 

Dates: Saturday & Sunday, 25–26 April 2026

Time: 12pm–9pm

Venue: New Bahru School Hall, 46 Kim Yam Road, Singapore 239351

Tastings: Complimentary with entry

Workshop (Alt Makgeolli with Johnny KyungHwo): $18/person (includes entry, recipe card, rice pack, probiotics) | 3pm daily | 60 mins | 20 pax per session

Kanpai!

88 Bamboo Editorial Team