Junior The Pocket Bar has opened its doors at a new location on Ann Siang Hill. Formerly part of The Proof Collective, Junior The Pocket Bar is now independently owned by proprietor, Joe Alessandroni, with Hazel Long helming the bar and Peter Chua remaining Bartender in Residence and also becoming an equity partner in the business, Junior Productions Pte Ltd.
Providing guests with the same intimacy and cosiness that Junior is known for, the space currently seats 25 people, and offers a refresh to its latest menu, with some exciting additions.
A locally rooted, modern bar, Junior The Pocket Bar works with local artists and craft producers to showcase the flavours and traditions of the world’s great drinking cultures, reinterpreted for a modern cocktail bar. Junior will retain its rotating concept while establishing a core Junior identify that will remain the backbone of the bar programme.
The updated menu sees the introduction of Junior’s Homebrew & Highballs, which will remain a staple on the menu. These low concept, flavour driven house fermented beverages can be with alcohol (make it boozy) or without (keep it boujee). Flavours include Thai Ginger Beer with mixed ginger, curry spice and sour tamarind (can be spiked with dark rum), and Lacto Lime Soda with salt-cured citrus, lime leaf and soda (with the option to add tequila). Junior’s core menu also includes Eat The Rich, a selection of culinary cocktails paired with a decadent small bite, such as the Deviled Egg Martini with Hendrick’s Orbium Gin, botanical infused white port, East India sherry, and grapefruit bitters, served with a Caviar Deviled Egg. A small selection of natural wines, craft beers, and fine spirits rounds out the drink offerings.
Junior’s current concept, Washi is inspired by the bars in Shinjuku’s Golden Gai with a funky, playful twist on the 1980’s Bubble Era Tokyo. The bar’s fifth volume sees origami cocktails such as the Crane, with kyoho grape, Sakura vermouth, cognac and lemon, the Rabbit with miso roast carrot aqavit, honey, lemon and Junmai sake, and the Panda with genmaicha vermouth, sparkling sake botanic vodka and pickled bamboo shoot.
The bar snacks menu has a couple of items that take a nod to the Washi theme with the Tako Wasabi marinated octopus calamansi, wasabi and the Roast Pumpkin Hummus with yellow miso, furikake vegetable crudites. Signature Sandos include the Mala Hot Chicken fried sandwich with Szechuan sauce, purple cabbage slaw and pickled pineapple and the French Dip Bành Mí with slow-cooked beef shank, onion jam, fresh herbs and spiced beef jus.
Celebrating the living force of Peranakan food culture; Belimbing Superstar at Ann Siang Hill offers over 30 Peranakan dishes ranging from well-loved favourites like Ayam Buah Keluak to little known treasures like their signature kerabu (salads).
Their vision is to show Peranakan cuisine as it is, without judgment: sometimes tedious and laborious, sometimes fast, sometimes light and sometimes deep and comforting.
British-style gastropub Oxwell & Co has added a secret bar, Apothecary, to the existing offerings at their prominent shophouse unit on Ann Siang Road.
The 12-seater hideout has interesting drinks priced between $14-$24/- such the Croak & Wheeze Relief, a concoction made of a 12-year-old Glenfiddich whisky infused with honey sage syrup, orange bitters and finished with cigar smoke.
Pearly White Polish, is one which combines a Balvenie 12-year whisky with elderflower, grapefruit soda and house-made raspberry toothpaste.
Singapore Prime Minister Lee Hsien Loong recently hosted Philippine President Rodrigo Duterte to lunch at newly opened: The Coconut Club.
After a trip to the 2014 Nasi Lemak convention in Kuala Lumpur, the people behind The Coconut Club spent 2 years on their recipes and an equal amount of time sourcing the best coconuts in the world, then presented The Coconut Club at Ann Siang Hill to Singapore.
Set in the green suburbs of Mediapolis in One-North, you are invited to destination dining, DSTLLRY par Christophe Lerouy, helmed by Chef Christophe Lerouy who received his Michelin star at Alma by Juan Amador.
In a joint collaboration with The Establishment Group, Asian-centric cocktail bar Nutmeg & Clove have reopened their doors at a vantage corner of Ann Siang Hill.
Founded by award-winning bartender and Diageo Commercial Director, Colin Chia, Nutmeg & Clove pays homage to the unassumingly rich history of Ann Siang Hill, which was once a nutmeg and clove plantation. The rest, as they say, is history – as proven by their extensive era-inspired cocktail menu.
To kick off the reopening, Nutmeg & Clove has added some refreshingly clever concoctions to their cocktail lineup, each a flavourful representation of the different eras in Singapore that has helped shape the cocktail culture.
Raise the roof in Latin American fashion with Singapore’s first Peruvian rooftop bar and grill, Tiger’s Milk. Perched at the top of The Club, revel in a unique gastronomical experience and go on a journey back to some of the oldest pisco bars in Lima!
Drawing inspiration from an essential element in Peruvian cuisine, the name ‘Tiger’s Milk’ is a loose translation of Leche de Tigre, the Peruvian citrus-based marinade used to cure seafood in ceviches. This invigorating potion is also believed to be both a hangover cure as well as an aphrodisiac in Peru.
Set against the stunning backdrop of Ann Siang Hill, Tiger’s Milk is clad in a kaleidoscope of colours with textures, patterns and smooth furnishings set in warm and cozy hues. Intricately designed and decorated, a painting of the great Amazon forest sits proudly at the stairwell to greet guests as they transcend to a new level at the rooftop bar. Soak in the energetic beats of the Latin American culture and colourful installations here for an evening of decadent indulgence and the ultimate Peruvian experience.
Conceptualised under the guidance of Chef Hajime Kasuga to present the best flavours of Peru with a grazing dining style, the establishment encourages guests to interact with a social and familial style of dining. Chef Kasuga brings with him more than 20 years of culinary experience specialising in Mediterranean, Japanese and Peruvian cuisine and with his guidance, the menu features Peruvian classics with a different twist to entice the local palate.
From delicious bites to specialty concoctions, Tiger’s Milk lively personality captures the essence of Peruvian culture with its unique charm unlike any other for a sweet urban escape. `
Founder of popular award-winning misnomer at Dempsey Hill, celebrity chef Daniel Sia celebrates The Disgruntled Chef’s fifth anniversary in extraordinary style by opening his second restaurant at The Club Hotel on Ann Siang Hill.
Loyal guests commit to trekking down the wooden-panelled staircase at the original Dempsey enclave to dine below the winding street, but at the new address the restaurant is elevated to one level up, (that is, street level) representing the fine dining posture behind the conservation building’s brass-handled doors at 28 Ann Siang Road.
In true TDC fashion, subtle yet deliberate touches at the 2,000 square feet duplex space come together for a naturally sunny disposition during lunch, and an enigmatic mood throughout the evening till late.
Key elements that remain as part of the brand’s DNA are wooden tables, black marble bar, and grey palette colouring the walls of the main dining area.
Think local, go global - Taking over the space formerly occupied by Scoop, TAPOW is a bar and street food joint under the care of Singapore's award winning bartender Zac Mirza from Bartistry.
A much cozier vibe with low-lying couches and a lived-in living room look. Expect reinterpreted local flavors like beef rendang burgers, tau pok (tofu stuffed with cucumber and bean sprouts in peanut sauce) and tiffins of ayam penyet, spring rolls and buffalo wings.
Drinks are equally Singlish so don't be surprised to find ingredients like kaffir lime. Each Friday, the crew of Kilowatt Soundsystem also comes to lay down some catchy beats, Ann Siang Hill style.