Ep #26 | How Sommeliers Read Guests: Yue Chow’s Sommelier Playbook at temper

In this instalment of our Sommelier Mini-Series, we step into temper.—the moody, music-led wine room inside Mondrian Singapore Duxton, built for discovery with an unusually deep by-the-glass culture.
 
My guest is Yue Chow, a Singapore-based sommelier currently pursuing the Master of Wine (Stage 1), recently recognised with a scholarship that signals serious potential. 

Rather than zooming out into “brand philosophy” (we’ll save that for a future conversation with Roberto/Robert Duran, the wine director behind the overarching program), this episode focuses on Yue’s on-the-floor craft: how she reads guests fast, builds confidence for curious drinkers, and turns a serious cellar into an approachable, convivial experience.
 
Expect practical pairing instincts, guest psychology, and how MW study quietly sharpens service without making it feel like a lecture.