Singapore’s longest-running nightlife and music institution, Zouk Singapore, will open Capital club on 18th of February.
Capital is located on the second floor of Zouk at Clarke Quay and targeted at the urban, post-work crowd. It will have the feel of an estate home, and will include a number of specially commissioned works in each room in the club.
Capital is designed with a multi-faceted layout to offer the flexibility of creating a different tempo of experiences through periods of the night. Sized at 640sqm and capable of accommodating up to 540 guests, Capital luxuriates a lounge-like atmosphere of modern cool and elegance with four zones – comprising an island bar, whisky bar, cigar room, and a plush seating area. The room also boasts its own DJ console flanked by VIP seating and a dance floor.
The nationally treasured Parkview Square building is to reveal Singapore’s most highly anticipated bar concept of recent years - ATLAS.
Opening in March and located in the vibrant ground floor lobby of the unique office tower, ATLAS will welcome residents, professionals and drinks aficionados from Singapore and beyond to a stand-out, sophisticated all-day drinking and dining destination.
The ATLAS Gin Collection will provide the world’s most diverse and thoughtfully curated physical compilation of this popular spirit. Assembled in an impressive ceiling-high tower, the display will form the centrepiece of the expansive venue. Appointed by Master of Gin, Jason Williams, the selection includes everything from 1910 London dry gins to the best of modern craft gins from the far corners of the world.
Beneath the bar lies a bespoke rose gold walk-in Champagne Room housing the ATLAS Champagne Collection. Guests are invited to taste the rare treasures from one of Asia’s most sought-after Champagne lists.
The Wall is a new Food & Beverage establishment that seeks to re-orientate the world of whisky drinking in Singapore -- demystify it, make it friendlier, more accessible, more instantly enjoyable. And it’s not on the other side of Earth; it’s in Tanjong Pagar.
Housed within a 2-storey conservation shophouse, The Wall derives its name from the early 20th century brick walls on each side of the unit. Take a seat at their cosy 10-seater bar on the ground floor or climb the stairs to an intimate lounge decked out with plush leather chairs for more private conversations. They have an extensive cellar filled with exquisite wines and are also proud to showcase their extensive collection of rare whiskies that may be made available for consumption during special appreciation workshops.
Guests stepping into the bar are met with warm smiles and handed a full sumiyaki menu. ‘Novices’ less familiar with whisky can start with something they are more comfortable with --the food -- and then ease into the drink. Whisky is no longer just an after dinner enjoyment at The Wall, but paired with food to enhance the overall ‘spirit-ual’ adventure.
A new bar at Amoy Street, Native serves their signature Thai rum cocktail, Antz, with some crunchy ants. Vijay Mudaliar is the man behind Native and its creations which will raise some eyebrows.
The bar even uses lotus leaves for as drink coasters which are sustainable ware because when the coasters get wet, they would put the leaves back into the dehydrator to dry and then use them again. The steps will be repeated until the coasters can't be used anymore and they will then grate the coasters into powder to use as compost.
Ola Beach Club at Sentosa is Singapore's latest seaside getaway for both families and thrillseekers!
Lift-off in a water jetpack, sightsee the Sentosa waters on a paddle boat, sail the high seas on their fast Banana Boats rides with your family and friends, and many more!
Have a taste of Hawaii with great Hawaiian cuisine and top-notch cocktails by the beach too. The 20,000 sq ft beachside venue seats 195 diners. Loco Moco ($28, add $6 for foie gras) with medium-rare wagyu beef patty on Japanese Koshihikari white rice topped with panko-crusted egg, is an example of what you can order from their menu.
Not a long wait for us since the closure of its Jiak Kim Street premise just two weeks ago; Zouk, the best-known name in Singapore's club scene, is now at Clarke Quay.
Located at The Cannery block of Clarke Quay, the first floor of the new Zouk is dedicated to the two dance zones that were mainstays in the old club: the main Zouk dance floor, which plays dance music by resident and international DJs and holds 1,900 partygoers; and Phuture, which plays hip-hop music and holds 700.
Teepee Bar & Restarurant, is a new watering hole at Hong Kong Street for all your guilty pleasures, be it for lunch, dinner or afterwork drinks.
On Teepee's menu, you will see a selection of original cocktails by Matthew Chan (Certified Sommelier of the Court of Master Sommeliers, and former Head Sommelier at Bacchanalia), spiced kimchi beef burger, wagyu beef bowl topped with an onsen egg and more.
Barnacles is situated in the heart of downtown Singapore by Marina Bay with stunning views of the Iconic Marina Bay Sands. Relaxed and stylish, the contemporary industrial setting features raw wood and metal furnishings and a 7 meter long bar, ideal for after work drinks and networking.
Barnacles specializes in Gin & Cocktails, as well as a wide range of international ice-cold beers, whiskies and wines. The food menu includes a delectable selection of local and international comfort food as well as amuse bouche pairing for selected signature cocktails.
The black Swan is a distinctive Grand Café and Bar serving a fresh take on European bistro classics. Set in a historic Art Deco building at the heart of Singapore’s Central Business District, The Black Swan injects new life and glamour into the core of the CBD precinct.
The Belljar is a shelter from the mundane flurry of the daily grind.
Their beliefs in delivering a crafted, contemporary culinary experience combine an attention to detail with a passion for knowledge and innovation.
Their devotion to share and advance the study of marrying spirit and food manifests through specialised training programmes and dedicated service experiences. They are a space for creative event solutions and customisable experiences.
The second concept by the chef-owners of My Little Spanish Place, My Little Tapas Bar offers an authentic Spanish tapas experience along Club Street in Singapore. The bar offers homemade ‘conserves’ by the team, a solid drinks list with only Spanish wines and spirits, as well as a selection of lesser known tapas and modern interpretations.
Situated 45 floors up in the heart of the Central Business District with sweeping views of the Singapore city landscape and coast, Skyline presents a unique new concept seamlessly melding an outdoor rooftop experience with that of an indoor party-centric ultra-lounge.
Enjoy the best of both worlds at this sophisticated new venue - savour a cocktail or two at the alfresco area while listening to the chic beats from our DJs or dance the night away indoors, popping bottles in the exclusive state-of-the-art outfitted party lounge.
Braci is a modern, casual-luxe Italian open kitchen restaurant and a chic rooftop bar.
Perched on the top two floors of a newly-restored heritage shophouse by the Singapore River, Braci is the newest modern Italian restaurant and rooftop bar by renowned restaurateur Beppe De Vito. An exclusive Italian hideaway in the heart of bustling Boat Quay overlooking the river, the casual-luxe 16-seater open-kitchen restaurant and 30-seater bar features progressive Italian cuisine and classic cocktails that are reinvented through modern techniques.
With a name that literally means ‘ember’ in Italian, Braci’s menu is inspired by charcoal, the main cooking method, and draws upon this most primitive form of cooking to re-define and uplift classic Italian cuisine through the use of the Josper oven and the Japanese shichirin grill.
Red Tail is Zouk Singapore’s first bar & restaurant that will be opening at their new digs along the Clarke Quay Cannery Block.
Red Tail will serve up dynamic craft cocktails made from the finest and freshest ingredients, great wines and craft beers, perfect with the array of delectable fun sharing plates bites. Red Tail will be the place for those in the know, those who have a taste for the best in drinks, food, music and service.
At Highball, they want to bring the ‘Highball’ spirit to a wider audience, and to make it a lifestyle… your lifestyle. They celebrate its core values; a complementary marriage of spirit and mixer, available to anyone, anytime.
Situated near the beautiful heritage houses at Spottiswoode Park, they are minutes away from the hustle and bustle of the CBD area, amidst a mosaic of funky cafes, restaurants bars and traditional coffee shops. Expect an unpretentious, right-at-home experience over some simple yet flavourful drinks, topped with thoughtful and non-intrusive service by owner/bartender, Kino, and her all-female crew.
They encourage you to indulge in a highball, or luxuriate in a fancy cocktail. Here you will not be judged on your choice of drinks. They only ask that you enjoy them, and your experience with them.
The third Mexican venue from The Loco Group (Lucha Loco, Super Loco Robertson Quay), this 130 seat restaurant and bar will be located on the Fullerton Bay waterfront and is surrounded by panoramic views of Marina Bay.
Super Loco Customs House serves a new menu of modern authentic Mexican food for lunch and dinner. An extensive range of cocktails, tequilas, mezcals and beers is available.
SQUE (pronounced as skew), was derived from the word skewers – the rotisserie concept. Part of the Emmanuel Stroobant Group, SQUE offers a wide variety of starters, rotisserie items, mains and desserts.
A big highlight at SQUE is its extensive list of over 250 different types of international bottled beers, as well as over 10 draught beers, arguably one of the largest selections of draught beers in Singapore.
Located in a shop house along North Canal Road, PYXIEMOSS is set to shake up the neighbourhood with its brand of innovative modern European cuisine with a British and sometimes Asian slant, spearheaded by Chef Tim Ross-Watson. Open only in the evenings, the restaurant and bar is a spiffy outfit where diners can sip on intriguing ‘chef-driven’ cocktails, nibble on addictive bar snacks, and indulge in moreish small plates at wallet-friendly prices.
Using a combination of traditional and cutting edge cooking techniques and tools, Chef Tim artfully transforms simple everyday ingredients into novel dishes that highlight his creativity and bold “MacGyver” approach to food; such as upcycling usually-discarded parts of select produce to render delightfully-layered yet familiar flavours.
A name that stems from Owner & Head Chef Tim’s fascination with moss - a hardy plant that thrives and grows even in the harshest of conditions, PYXIEMOSS is derived from Pixie moss; the only flowering moss in over 12,000 species, and alludes to the establishment’s aspiration to blossom and flourish.
French - Japanese Tapas Restaurant and Bar, Le Binchotan, has opened on Amoy Street.
The menu is a collaboration by Chef Atsuhiko Hagiwara, as well as the Singapore Head Chef, Jeremmy Chiam. The restaurant specializes in meat and seafood grilled over bincho-tan (or white charcoal).
Foie gras shavings with oden-style daikon, wagyu striploin infused with port wine and ume plum liqueur, and Japanese red bream atop cold-smoked eggplant with a dash of shoyu are just some of the favorites from the menu.
Having been recognized for its culinary repertoire since appearing on the local gastronomic scene in 2000, Senso is adding in new flavour to the Club Street bar scene with The S bar.
The 30-seater bar immortalizes the crucial period in Italy that gave way to the La Dolce Vita era, “the sweet life”, between the 1950s to 1960s – a space created for the folks in the current 21st century to witness and pay homage to the strong tradition of Italian society.
Capturing the timeless glamour of Italy, The S bar preserves the personalities that rendered the fifties a period of great charm by using the nostalgic monochrome palette across the space. Walls adorned in fine Ostrich upholstery with antique black mirrors ostensibly evoke one’s wistful affection for the period of the past. Coupled with a lively mix of vibrant red sofas, the entire bar portrays the diametric contrast between the old rural way of life and the new modernising Italy during the period.
Guests can relish the taste of the classic or handcrafted cocktails to artisanal spirits. Available in the menu are meticulously crafted cocktails inspired by the walks of life in Italy. The classic Aperol Spritz, with its Aperol and Prosecco over ice and a splash of Club Soda in perfect proportions, is an essential Italian ritual for warm Summer afternoons. Negroni is another classic with Campari as its base where the aperitif’s bitter yet fruity characteristic is mixed well with Gin and Martini Rosso. Romantico, on the other hand, is an exceptional adulteration to the pristine smooth Belvedere Vodka mixed with Lime Cordial, Peach purée and Cranberry juice offering a calming sensation amidst vague sweetness in every sip with its Thyme finish.
Accompanied by gourmet bar bites, guests can expect a tease of taste buds with The S bar’s La Plachetta Platter lining up delectable cold cuts such as Salami, Mortadella and Bresaola with mature Cheeses from Fontina and Taleggio to Truffled Robiola among others. Fresh Oysters of Normandy are also available to tingle your palette for more wines and cocktails. Where most wine lovers agree that the vocabulary of oyster flavours overlaps with that of wine: “crisp,” “buttery,” and “flinty”, they can find both fine wines and fine oysters at one single place.
The Other Room is a new establishment under the FOC Group, besides their restaurant on HongKong Street. This 700 sq ft intimate bar located at Singapore Marriott Tang Plaza can seat up to 30 people. The space is furnished with custom-made decor with wooden bar seats, a candle-lit black marble bar and trompe l’oeil mirrors, bringing chic and sleek under the same roof.
Their menu offers a selection of 150 spirits to choose from, which includes rums, whiskys, gins, vodkas and mescals that have been blended and aged to their taste. They also offer a variety of more than 30 cocktail creations classified by eras such as Pre-prohibition, Prohibition, The Other Classics, as well as drinks like The Southern New York Sour layered with black tea and French oak smoke, The Bloody Grail which has a mix of sour, savory, salty and umami flavour from kimchi, and more. You can even try their two-drink cocktail which includes Bourbon and Rye whiskey served separately with Californian pale ale.
Caché, which means ‘hidden’ in French, is conceptualised based on its name. Concealed behind a camouflaged wall, this industrial-chic bar adorned with copper pipes is tucked away at the end of Izy. Caché exudes a rich and tactile experience with its leather and mirror panels that line the bar's walls alongside grey velvet sofas and gilded coffee tables.
In Caché, expect your gastronomic experience to be taken up a notch with perfectly balanced concoctions that are an amalgamation of Japanese tastes and techniques.
Bago [bay-go] is a 40-seater lounge venue in Singapore uniquely offering an authentic and comprehensive Caribbean Rum Experience.
Broaden your horizons (and your repertoire of tipple conquests) at this vibrant rum lounge at Keong Saik’s Lime House. Honouring the traditions of Tobago – hence, its name – Bago urges you to adopt the spirit of “liming”, the art of doing nothing but having a good time. The colonial-decor lounge appeases with an appetising side of fish goujans and a glass of Dark & Stormy, which is a dark mix made with white rum and lime angostura bitters. Or if fruity bubblies are more your thing, the Kingston gives a smooth hint of tangy orange but ends with a heady finish.
All our delicious pizza squares are priced at only $15, and you can choose from classic home-made flavours such asMargherita, Quattro Stagioni or Pescatora. There is also a selection of traditional antipasti, insalate, pasta for a full Italian experience here.
Definitely, the dolci (desserts) here are must tries! UNDICI's speciality dessert is a Sorbetto al Negroni, and the Tiramisu and Panna Cotta are to die for.
Pair your food with a traditional Signature Negroni, sometimes regarded as the Cocktail of Gods.- a musculine cocktail that originated in Florence, Italy.
Should you prefer Italian beers and wines, there are also many options available for that swinging good time.
Geared towards the millennial globe-trotter, M Social is the new player on the Robertson Quay boutique hotel circuit. Comfort is king at this hip hotel; but if you’re the sort to find comfort in a cocktail glass, the mixologists of resident bar, Beast & Butterflies, will take good care of you.
Savour one of their artisanal cocktails, as you mingle along the bar’s vast 13-metre counter. For something fruity, go for The Grape Vine – grape-infused vodka, Bailey’s, coconut cream and grapes. Or for a fusion of Cuban and Peranakan flavours, try A Cuban Nyonya – rum, fresh lime, mint leaves and gula Melaka.
Bar-Roque Bar is the bar concept located at the al fresco space outside Bar-Roque Grill restaurant.
Taking centrestage at the newly renovated bar is a collection of infused rhums crafted by Chef Stephane and his team. Having learnt the ways of infusing rhums from the natives during his years of working in the Carribbean, Stephane has taken to experimenting and developing his own recipes, inspired by flavours from Asia.
These rhums were initially offered as an after-dinner drink to regulars quickly gained a fast following, with guests buying their own jars of Rhum Arrangés.
Bar-Roque Bar boasts 6 choices of infused rhums. Named after Chef Stephane's inspirations, guests can sip through an array of flavours such as The Sing (pineapple, red chilli, vanilla), The Thai (mango, Buddha hand lemon, lemongrass), The Frenchie (Strawberries, Apple , vanilla, cinnamon), The Caribbean (coconut, banana, vanilla), Shanghai (lychee, mint and vanilla) and The Aussie (peach and vanilla). And don’t miss out on their savoury and sweet tarte flambés, as well as gastronomic bites.
Boat Quay’s newest addition isn’t the run-of-the-mill pub or sports bar. Skinny’s Lounge is a place to get solid cocktails that don’t break the bank; a venue for showing off those pipes without stepping into a regular KTV; and a post-party haven for kicking back with a bucket of beers and some comforting snacks before meandering home. Dreamed up by bartender Nick Haas, who worked alongside Joel Fraser and Christian Hartmann at The Cufflink Club and Vasco, Skinny’s embodies his desire for a refuge for those in search of great drinks in a fun and fuss-free environment.
Outfitted with dark wooden wall panels, as well as cork-lined walls and funky neon graffiti artist- painted windows, the grungy subterranean space comes complete with flashing disco lights, pool tables and a private karaoke room for up to 10 people. Open until 3am on weekdays and 4am on weekends, the casual and raucous riverside watering hole dishes out a slew of classic cocktails, beers and American-style bar snacks to rival the best in the city. Skinny’s is an alternative destination for cocktail fans, an ideal spot for laidback drinks that differ from the experience typical of this nightlife hotspot.
The straightforward menu comprises easy-drinking classic cocktails, large-format cocktail towers, craft and commercial American brews, and savoury bar snacks. For under $20, solid libations catering to myriad tastes are made by talented bartenders including Leo Chue, formerly of 28 HongKong Street. The menu’s Fast and Cheap options are geared towards those who want something quick. It has cocktails like the Paloma, a citrusy tequila-based drink topped off with soda, and the Americano, a balanced Campari and sweet vermouth cocktail.
There is also a wider range of classic creations with an option to Make It Nice, where cocktails are made with artisanal spirits at an additional $3. This includes the Caiprioska shaken with vodka, fresh lime juice and cane sugar, as well as the Daiquiri No. 1 (El Floridita Style), a Havana-style ice-blended drink with Cuban rum, Maraschino liqueur and fresh lime. Other refreshing cocktails include the Gin Basil Smash, a shaken drink with London dry gin, fresh basil and muddled lemon, as well as the citrusy El Diablo made with tequila and ginger beer, topped with a crème de cassis float. For those who prefer something fresh yet smoky, the menu also offers the Pencillin, shaken with blended Scotch whiskey, zingy ginger and an Islay mist.
Swap out jugs for large-format cocktail towers that serve eight to 12 people. Made with Pimm’s No. 1, cucumber, fruits and ginger ale, the classic Pimm’s Cup is supersized and presented in these self-serve towers. If beer is more your speed, the bar also has a list of commercial and craft American beers from the likes of Miller Genuine Draft and Brooklyn Lager to hoppy Kona Brewing Company bottles.
No drinking den is complete without bar bites. The succinct menu is full of comforting and booze- friendly savoury snacks. Pair drinks with a 9-inch ‘Murican Hotdog, steaming Philadelphia-style Jumbo Soft Pretzels and the quintessential chips and dip: Ruffles with Sour Cream and Onion Dip.
An ode to the classic American neighbourhood bar, Skinny’s Lounge is a no-holds-barred space a stone’s throw away from the thick of the Boat Quay action. In the city’s packed nightlife scene, it is an oasis for good company, unpretentious drinks, and a young and dynamic team of individuals who have cut their teeth at some of the city’s finest bars.
Urban Saloon is a modern take on the classic western saloon in the heart of bustling Singapore. Their aim was to create a distinctive cocktail bar and restaurant in various styles at one venue.
Whether you are here for a scrumptious meal, exquisite cocktails and just out to have a crazy night, this will be the place to be.
Red Dot Traffic Building. The story goes a long way back. More than a decade ago, there was a man who started as a bartender in this building. However, he was young and he was hungry. Hungry for knowledge. So he set out to seek new and exciting experiences both locally and in countries far far away. But life has a funny way of working and he finds himself back in the same building. However, this time he had a plan. A big one. To be the best establishment around. To provide an experience that everyone would enjoy.
Inspired by the elusive black nut / buah keluak, the Asian equivalent of black truffles.
Playful with a “raunchy and rojak” spirit, Black Nut will surprise your tastebuds with its Asian-inspired cocktails – such as the Steady Pom Pipi, Kilat Kilat, and Huat Ah – all infused with Malayan and Chinese spices like lemon grass, gula Melaka and even chilli padi.
Aryaa is the first restaurant in Singapore to offer diners a chance to embark on a unique culinary journey along the food route of world renowned conqueror, Alexander the Great. The entire concept from its interior to the food is carefully curated to take you on the culinary pilgrimage of Alexander as he travelled across continents making Aryaa a place where history meets cuisine.
The interior of the restaurant boasts an incredibly grand setting fit for kings. Aryaa exudes an ambience of royalty and nobility of the Bronze Age with copper tones and noteworthy décor with lighting and display right out of an art exhibition.
Across the Mediterranean and the Middle East into the Indian subcontinents, the cuisine at Aryaa features a spread like no other without breaking the bank. Aryaa’s chefs are devoted to honouring the history of these cuisines. Each of their expertise in Mediterranean and North Indian cuisine with years of training, combined with fresh ingredients and wholesome cooking make the culinary experience truly exquisite.
From the Greek menu, chef’s recommendations like the Garides Saganaki and the Moussaka will delight aficionados of Greek cuisine. Another hot favourite is the Moroccan Tagine which is slow-cooked lamb cooked in its own juices, served with rich gravy and mashed potato.
From the North Indian Subcontinent, one dish you can’t get enough of is Pasrur Malai Tikka, a moist and tender chicken kebab lapped in creamy cheese, lemon juice and coriander. Also recommended is the Galauti Kebab, a succulent lamb kebab cooked to perfection so that it melts in your mouth.
The restaurant transforms into a bar and lounge by night, for patrons to feast and make merry all night. Enjoy bespoke cocktails by the in-house mixologist and great music by gorgeous DJs at night.
From the collective that brought you the finest Lebanese cuisine via Beirut Grill and Cedar Grill, the group is excited to defy expectations with their latest endeavour, Aryaa - where history meets cuisine.
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.
The Ice Cream Man started back in August 2010 in a Haji Lane as a cosy cafe selling gelato, waffles and more.
Drawing inspiration from the neighborhood ice cream uncle who went from playgrounds to void decks, the anticipation of an ice cream bell sends a wave of nostalgia to everyone with such childhood memories. The association with ice cream resonates positively with joy and laughter.
TICM's mission is concise, to create the taste of joy and happiness in a mouthful!
Their products are made fresh daily with the finest ingredients. Both owners are extreme ice cream lovers with a passion to create a fulfilling experience for all.
Think bare-brick walls, concrete floors, beer on tap, the best of rock sounding through the system, and lots (and lots) of whiskies.
Sample 100+ variety of whiskies from around the globe - have it neat, on the rocks, or with a beer chaser. 3-4 ever-changing cocktails. Sapporo on tap. Beer pong. They also have a selection of sodas for designated drivers in the house.
Vanity has recently opened at the new South Beach complex.
Sexy and confident are keywords that describe the design catalyst behind Vanity. Just like the beautiful inhabitants of this premier lounge, carefully curated luxury furniture pieces fills the main space. Encased in a juxtaposition of quirky feature pieces and and edgy tinted mirrors, visitors steal glances in the slivers of reflection caught in the act of unintentional flirting with fellow patrons of Vanity.
In addition to checking out edgy art at Emily Hill's long-beloved Kult Gallery, you can now have a beer or a cocktail on the same leafy compound. Located in an old house, Kult Kafe oozes a laidback house party atmosphere with high ceilings, bare walls plastered with graffti art posters, tasteful antique furniture and a roomy dance floor that also doubles as a performance venue.
On the drinks front, there's a cocktail menu by Zac Mirza (of House of Dandy and Tapow fame). Try the Kult Julep featuring rum, kaffir lime leaf and gula melaka and the Mojito featuring coconut water, fresh berries, lime juice and rum. For a greater punch, try the Spirit-driven end of the menu - stuff like like Negroni, Boulvardier and 1794. Also on the menu are regular bar staples like gin, bourbon, whisky, rum and apertifs.
For special events (and you can expect many, as one of the partners is Tom Shellsuit of Sundays at the Training Shed fame), expect outdoor seating and staging, DJs and food done by Wings World and Black Boys Cubano, though we're told Kult Kafe will soon roll out its own bar food menu.
There's a new addition at the Oxwell & Co. family - this intimate rooftop bar on the fourth floor, which has with a panoramic view of the CBD.
The small yet cozy space here has an ultra laidback, Anglo-themed vibe with simple, rustic-looking furniture, a refurbished London telephone booth and an urban herb garden located right next to the space. The menu's designed exclusively with Hendrick’s Gin, featuring a namesake cocktail menu comprising botanical elements from the herb garden. They're still tweaking the cocktail menu at the moment, but you can expect solid gin and tonic offerings like Bathtime, a refreshing cucumber and thyme punch bowl concoction or the Clover Club Street, a rich, flavorful botanical cocktail.
Big Street is a local heritage style dine-in restaurant located in a 2 ½ storey conservation shop house.
The shop house is a corner unit with excellent full glass frontage where you can enjoy the view of the park from any level. Comfortable seating, entertaining music and interesting furnishing created a welcoming atmosphere for dining in and chilling out.
With WIFI readily available, you can enjoy your cuppa and the ambience while you surf the net or just catch up with friends.
One can also get to learn the history of this building through the heritage panel displayed on the wall of the staircase going to the second storey. With artistic and creative lighting, Big Street also serves as a beacon for excellent late night comfort food and ‘night cap’.
The second level and mezzanine level are ideal for hosting private functions and their culinary team will be pleased to create menus that suit your special occasions.
Among Big Street’s menu offering are some of Singapore’s top ten local favourite dishes such as hainanese chicken rice, hokkien mee, char kway teow, pepper crabs, fish head curry, satay, kaya toasts, nasi briyani and roti prata. You will also get to enjoy their creation of chilli crab in a ‘prata bag’ and a variety of delicious prata wraps.
They also have a selection of HPB endorsed healthier choice meals for the health conscious and weight watchers. Healthier oil carrying the HCS logo is used for all their food preparation.
Their café & bar counters serve gourmet coffee and teas, local flavour ice creams, a thirst quinching range of cocktails and mocktails, and a selection of red and white wines. Their service executives will be pleased to assist you with food and drink pairing if you require.
Smoke & Mirrors is a destination rooftop bar atop one of Singapore’s most historically and culturally significant icons. The unblocked panoramic view of the Padang and Marina Bay is reason enough to visit.
Upon entering, one will be floored by the stunning sculptural bar, anchoring the space which is designed to allow for the seamless transition between the indoors and outdoors.
With plenty of woods, copper tones and warm lighting, the bar exudes a magnetic intimacy. The service reflects this persona too; discreet and engaging.
Experience modern Indian cuisine with an innovative interpretation by renowned Chef Patron Abhijit Saha. Saha’s menu offers an array of eclectic flavours originating from the rich culinary tapestry of various Indian regions, recreated with a twist.
SAHA by award-winning Chef Abhijit Saha presents Regional Indian cuisine with modern techniques of avant-garde gastronomy and international aesthetics.
The East Bureau, an industrial chic rooftop restaurant and bar hidden in the new rooftop garden at Marina Square with a view of the Esplanade and the Bay; is helmed by the team behind the Supply & Demand restaurants at Esplanade Mall and Orchard Gateway as well as Equilibrium at Capitol Piazza.
Inspired by his childhood days running around in his grandparents’ kopitiam and his travels around Southeast Asia, Chef Samdy Kan after doing a decade of Italian cuisine goes back to his roots. A new place to hangout after work with their all day $5 nett Okinawan Orion draft beer and wide selection of creative Pan-Asian dishes. The dishes originate in Asia and are given a modern twist, this time it is East meets East, instead of the typically dull East West fusion.
Kick back after work with cocktails such as the 1932 Revolution, a mellow coffee cocktail made with Plymouth Gin, Mozart Dark Chocolate Liqueur, Lillet Blanc And Thai Coffee Syrup; or The Kebun, a Balinese inspired woody yet floral conoction of Angostura Rum, Cinnamon Syrup, Jasmine Tea Syrup, Fresh Lime And Floral Bitters.
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. `
Aqua Luna is idyllically located by the picturesque 25-metre infinity pool, this stylish alfresco pool bar at Park Hotel Alexandra affords guests opportunities to unwind in a tranquil urban oasis. Perched high atop a podium on the 7th floor, Aqua Luna sports a unique swim-up concept that invites you to soak in the arresting views, and welcomes you to splash to the tempo of nature.
When the night falls, Aqua Luna truly comes to life. Under the soft glow of twinkling lights, be enthralled by the selection of tempting bar eats, treats and beats. Or if you so desire, be lulled into a personal sanctuary of your own as you sip on a specialty cocktail handcrafted by their in-house mixologists.
Spiffy Dapper is not your typical go-to bar by all means. It's spunky, edgy, and full of character. Think dive-bar meets 1920s speakeasy - meaning each visit will be full of surprises!
Featuring a theme that's part rustic, part industrial chic, it's the ideal spot to come grab a cocktail during the week, or drown out all your worries on the weekends. While you're at it, we suggest grabbing some of their nibbles like the Whole Baked Camembert or Butter Garlic Shrimp, before imbibing their specialty tipples like the Sheik on the Level, a handcrafted drink with potent gin, black Turkish tea, lemon juice, and freshly ground cardamom. For something a little sweeter, the Glad Rags Sheba is perfect. With cane sugar and cinnamon infused apples in every sip, this drink is the liquid equivalent of a carnival candied apple.
Lin <ćž—> has opened its doors to the public for the very first time. Located on the rooftop of Link Hotel at 50 Tiong Bahru Road, Lin <ćž—> overlooks the vibrant coloured shop houses and shows a clear view of the sky. Housed in a 1960s-era building, the legacy of this building lives on and its old building charm preserved.
Lin <ćž—>, short for “Shu-Lin”, which means 'forest' in Mandarin, is a contemporary Asian alfresco rooftop bar and specialises in authentic Asian-infused cocktails, premium whiskeys, international shooters and specially selected beers paired alongside with Asian bar snacks. Lin <ćž—> prides itself on creating some of the most unique Asian cocktails such as Tom Yum Gong, Dragon's Gate, and 7th Beauty using Asian ingredients such as chili padi, lime infused plums, dragon fruit & chinese dates.
For guests seeking an up-close experience with the bartenders, a special menu is created whereby bartenders prepare special mixology cocktails in front of the guests. For guests who are undecided, they would just need to let the mixology bartenders know what flavours they feel like having or their preferences, and the bartenders would be able to create something customised just for them.
In line with its Asian themed interior, Terracotta Warriors are placed strategically at Lin <ćž—>.
Other Asian elements such as Buddha heads and bamboo plants are fitted onto the planter box along both sides of the bar. The bamboo plant has a long history in ancient China, when it was used for almost everything such as bows, arrows and household items. Even the bar table legs are customised to resemble the bamboo silhouette.
However, the main feature of Lin <ćž—> is its majestic golden entrance which guests will first take note of when they enter the premises.
At Lin <ćž—>, there are covered areas for guests who prefer a slightly more private setting. For people who would like an al-fresco experience, there is an outdoor area that consists of hexagonal bar tables and fairy lights overhead. Alternatively, if some would like to have a chat with the bartenders, bar stools are placed in front of the bar for guests to enjoy a drink while chatting with the friendly bartenders.
For easy listening, Lin <ćž—> plays a repertoire of top 40s, R&B, and classic chart hits.
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.
Maison Ikkoku, voted & awarded as the "BEST COCKTAIL BAR" by the people of Singapore, has opened a new outlet at the Fort Canning Arts Centre.
Established in 2011, Maison Ikkoku is famously known for its NO MENU bespoke cocktail concept. At FORT, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong applies his legendary cocktail techniques with a balanced selection of food, from soups to salads, cocktail carpaccio to handrolled maki, signature dishes & desserts. Patrons will have the opportunity to witness both artisanal chef & mixologist crafting in action.
Before the opening of Fort, Ethan went to Zurich to upgrade his culinary skills. It was this travel experience that inspired him to create FORT's menu. He spent 4 months perfecting the 6 course cocktail pairing dinner that delivers a "multi-sensory dining experience". "It was time for me to create an entire dining experience" said Chef Ethan who switched from culinary to mixology in 1995. Watch for signature dishes such as "The Sea" that brings out the aroma, taste and visuals of the deep blue ocean using sea salt sorbet, seaweed, scallop, oyster and salmon roe.
The cocktails at FORT focus on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion, smoking and house made Tonic Water.
The restaurant’s interior is also designed by Ethan and is an eccentric mix of ancient industrial with a touch of chic using combinations of Railway Sleepers, Copper, Edison Filament and Red Velvet.
Cedro Bar & Bistro offers a carefully curated range of high quality spirits and beer. Your drinks are made to order and their bartenders welcome you to challenge their skills and knowledge of concocting off-the-menu items.
A raw and edgy retro-themed cocktail bar and bistro serving an exquisite range of high quality spirits and designer drinks concocted to order.
Have a go at their signature cocktails - Martini de Comcombre and White Monkey!
Savour bites and delights from their food menu and immerse in a sound-bath of Cool Lounge music.
Tiger’s Milk (or Leche De Tigre) is the first Peruvian rooftop restaurant in Singapore with a 120-seater capacity. Featuring a central Ceviche Bar, overlooking an open parrilla grill and a pisco bar, chefs skillfully prepare dishes that are to be shared in a social and familial style of dining.
Bacchanalia features reinvented classics and distinctive, thought-provoking creations that present familiar flavours in unfamiliar ways.
Bacchanalia is a sophisticated and quality driven dining destination for the discerning customer who enjoys an all encompassing sensorial experience. Bacchanalia, as a Restaurant, Bar and Lounge, caters to a mindset as opposed to a demographic. Encouraging interactivity with a strong focus on the social aspect of a dining experience, diners are expect to laugh loudly, take food from each other's plates and be comfortably encouraged to do so.
Sunset viewing has gotten a lot more interesting at Sky on 57, as it transforms its outdoor terraces into a brand new contemporary lounge experience called Flight.
The million-dollar views at the Sands Skypark restaurant and the culinary artistry of Chef Justin Quek have long been key attractions – now, guests can literally let their imagination take flight at the new lounge, which offers a unique bar programme by award-winning mixologist Lucas Swallows.
The bottle service at Flight encourages guests to venture out of the ordinary to explore and customize their own drinks, from classics to the quirky.
Choosing from a list of carefully curated spirits, guests can then pick from a series of recommended pairings of houseinfused ginger beers, tonics, sodas, colas, lemonades, teas and juices.
On the food menu: Apart from the famed Foie Gras Xiao Long Bao, Chef Justin has created new bar bites such as the Chinese Lu Shui (ĺŤ¤ć°´)Hamburger featuring Kagoshima Korubuta pork served in a steamed man tou (é¦’ĺ¤´) bun.
From the people who brought you one of Singapore's favorite cocktail bars House of Dandy (H.O.D), comes Raven; the latest brainchild of Urban City Hospitality Group.
Raven is a luxuriously accessible restaurant-bar that serves an all-new cuisine coined, “The New Americas”; Northern and Southern American comfort food with an Asian flair that aims to create an all-encompassing dining experience that will re-energize jaded palates.
Start off with a round of signature cocktails like Cucumber Rickey, a refreshing botanical tipple based on cucumber-infused Hendrick’s gin, alongside sidekicks Benedictine D.O.M, freshly squeezed lime and tonic water to exude hints of sweet spices and herbs. Now that you've gotten yourself acquainted with “Rickey”, whet your appetite with an Agave Smash, a refreshingly tart and subtly sweet blend of Patron Silver tequila, Drambruie, agave and fresh lemon—no one ever says no to tequila.
Break into one of the Argentinean leather booths and make yourself comfortable with their signature cocktails, to be accompanied by deftly executed plates that showcase unique Asian twists on Northern and Southern American cuisine.
The menu at Raven is crafted by Head Chef, Sam Chablani, designed to forage through your gastronomical senses and awaken the palate with heartwarming dishes such as the Raven Burger brimming with 180 grams of juicy beef chuck, glazed with chipotle, avocado and chorizo cream, before topped with red onions and corn chips, Crispy Nori Wrapped Salmon that's panko crusted to perfection and served with an umami ponzu sago, and Roasted Cauliflower Steak, beautifully charred to bring out its natural sweetness, its flavors futher enhanced by lashings of curry powder.
And if it's not 90 degrees outside, there’s also a never-ending garden concept patio to start your night. Consider it your home base for things like Maple Leaf Sours and Elder Presidentes that are bound to send you to your happy place.
Indra Kantono and Gan Guoyi, the husband-and-wife team behind Sugarhall and Jigger & Pony, have tapped into their holiday memories for their new 40-seater seafood restaurant, Humpback, in Bukit Pasoh. Having shucked live oysters off the Washington coast, they’re channelling their newfound love for fresh seafood into a raw bar, with shells culled from coasts around the world.
The tight menu of fresh raw oysters is complemented by executive chef Polo Seah's dishes of sea life like calamari, mussels and black cod, as well as refreshing plates of beetroot with citrus and pine nuts.
Manning the bar is Sugarhall drinks maker Long Yishu. He serves white spirit cocktails created by the group's bar programme director, Aki Eguchi, while other drinks like white wines and bubblies are also on hand to lift palates in between forkfuls of seafood.
Experience a myriad of flavours at Palette Restaurant & Bar, a new multi-cuisine dining concept serving you Asian gourmet delicacies and street food.
Sit back and revel in the casual-chic Euro-Peranakan interior as we bring you through a spectrum of mesmerizing treat of colours and union of Asian flavours from homegrown Balestier Bak Kut Teh, Ah Yat Seafood Kitchen to exciting new brands - Ah Koong Restaurant, Hok Kee Authentic Hong Kong Noodle & Congee.
For a tipple or two, 90 Gastro Bar offers you the finest renditions of aristocratic house cocktails and desserts that will certainly hit that sweet spot.
FRESH! is a laid-back bar that serves a good mix of clever cocktails and crafty liquor blends, as well as good beers and other premium pours.
Located on the second floor of The Sultan, it pays homage to the chill vibes and head-bobbing music of the 90s and early 00s. It is unreserved and unapologetic when it comes to serving a truly fun night, and FRESH! is where you want to “put your hands in the air and wave 'em like you just don’t care”. It is the antithesis of pretentiousness and wants to be the place where all you need to do is simply get a drink, converse and have a good time.
On Friday and Saturday nights, the music gets turned up and FRESH! will have you grooving along to the jams that we all once rocked out to.
Club 39 is a members-only private club housing four floors of versatile spaces and facilities: Tapas Restaurant & Cocktail Bar [also open to public], Club Restaurant & Champagne Bar, screening and lounge areas, a meeting room and hi-tech gym. Inconic designer interiors coupled with carefully sourced contemporary art collections contribute to celebrate the creativity and style of Club 39, bringing together profiles of like-minded dynamic individuals.
Socialise with your favourite cocktail mixed by our bar-star Mark Graham Thomas, or enjoy our Mediterranean-inspired cuisine carefully prepared by our prodigious chef Rodrigo Guerrero. Club 39 aims to become a home away from home for its members, the ideal place to stop in for breakfast, lunch, aperitif, dinner and after dinner, pleasing those who are looking for an all-day round upper ‘house’ dining and entertaining experience.
Club 39 is also the perfect place to host business meetings and special events as well as entertaining and building close relationships with friends and clients. Members can also expect to enjoy a specially curated calendar of regular cultural and entertaining events each month.
They simply provide you a space to relax, create and connect.
Swing by this dive bar for a night of boisterous mayhem.
The founders (one of them is the man behind Spiffy Dapper) are a riot, and the only thing pretentious here are the magazines they use to hold their uniquely flavoured kacang putih – yes, that old-school Singaporean street snack.
Bloody strong tiki cocktails with a Singapore feel.
Focused on freshness and best available produce, MACA underscores the ethos of honest dining in a contemporary setting.
At MACA, modern cuisine is presented alongside an assemblage of fine organic wines, premium sake and signature cocktails put together by the team at Proof & Company. Nestled in the greenery of the old Tanglin Post at the tip of Orchard Road, the destination restaurant-next-door is a hop away from the heart of the city yet cleverly located for an intimate experience. It can host up to 30 guests indoors and another 30 for those who prefer alfresco dining and drinks on the porch.
Set in a raw architectural tone, a pan across the interior captures the unfinished elements of concrete, bricks and marble. A feature wall dressed in graffiti and an origami installation reflects the unexpected flavours on the plates. The open kitchen allows curious patrons to observe the chefs at work. A generous gift to the restaurant from an old friend, a long marble bar marks the importance of the relationships MACA aims to foster around food. Bathed in soft lights, the breezy verdant exterior accented with designer Benta Wiley’s creations also features a communal table for 12. Maître D' Chow oversees the daily operations and ensures that guests are well looked-after.
In favour of communal dining, MACA’s menu offers a humble selection of contemporary entrees and sharing plates. Approaching the protein from different perspectives, Head Chef, Rishi Naleendra carefully grafts the dimensions of flavours to create an equilibrium that convenes between comfort food and experimental cuisine. The seasonal menu this summer includes Chargrilled Baby Octopus with Smoked Miso, Beef Tongue with Zucchini and Soy, Ceviche of Prawns with Black Tomato, Kombu and Buttermilk and Pork with Parsnip, Scallion and Apple Cider. To satiate those with a sweet tooth, desserts include BlackBerry Ice Cream with Coconut Cream and Burnt Pear with Molasses Yogurt.
From USDA and Japanese Matsusaka beef to premium Iberico pork, a selection of premium meats dance across the menu.
MACA’s drinks menu boasts a stable of premium wines from France, Italy, Spain and Australia. Their premium sake offerings would also make any Japanese oyadama very happy. Purists can sample organic wines and award-winning sakes sourced seasonally.
For those seeking the delectable taste of cocktails, a list of classic blends and customised tipple are available. Signature concoctions include the reinterpreted Mexican summer thirst-quencher, Plum Paloma, made of plum bitters and tequila, and the Togarashi Old Fashion, which features a housed-made pepper-infused liqueur incorporated into a traditional Old Fashion.
Premium Japanese malt beer, Suntory, famed for its painfully meticulous transportation and exacting drafting processes, is available in both black and white on tap.
The restaurant is now open for dinner, while lunch service will be available in mid-July 2015.
Gong is an extravagant daily experience taking place every day, an exquisite place to unwind after a stressful day at work and why not an aperitif/after drink after your sumptuous dinner.
Gong embarks you a place of inspiration and reminiscent to relax, a mottled decoration with a unique pieces around the world.
Music reigns, the most trendiest place in Singapore opened its doors for you to enliven your story on music that will accompany you in a wonderful world of sensuality and elegance, resonance, taste, smell, ambience and enjoy the rhythm with Gong’s emblematic instrument of this unusual space.
Ku De Ta – the swanky bar perched on the boat-shaped rooftop of Singapore's iconic casino resort Marina Bay Sands – is undergoing an extreme makeover, including a name change.
Now called Ce La Vi, the nightspot will go through a major refurbishment this summer as its owner L Capital Asia, the private-equity fund backed by LVMH Moët Hennessy Louis Vuitton, looks to enhance the customer experience and cement its position as a leading "adult playground."
The name is a play on the French phrase, 'c'est la vie' which means 'this is life'.
Singapore’s first Latin American cocktail den and newest must-visit drinking hole Vasco has opened on Hong Kong Street.
A devilishly sultry cocktail den beckons, in the heart of Singapore’s Central Business District. This latest addition to the bar circuit is a brazen celebration of the lust for life that is Latin culture: vibrant, sultry, colourful and spirited, reflected in Vasco’s dashing ambience of killer cocktails, romantic hospitality and well executed bar bites freshly made in the visible open kitchen.
Brought to you by the talent behind The Cufflink Club The Cufflink Club, one of the world’s top ten high volume cocktail bars (Tales of the Cocktail Spirited Awards 2014, Best International High Volume Cocktail Bar), this is owner-founder Joel Fraser’s second outpost: a rarity in the Singapore cocktail scene. Fraser’s travels to Latin America, including a trip to Rio de Janeiro in 2014 for the FIFA World Cup, inspired him to create Vasco and bring his appreciation for Latin culture to life; an appreciation shared by Vasco partners Christian Hartmann and Andrew Walsh who also felt strongly that the South American scene was missing in Singapore.
Helming the kitchen is Executive Chef and Vasco partner Andrew Walsh, previously Executive Chef of stellar establishments Esquina and The Study. No stranger to bustling environments with top-notch food, Walsh, who is also partnering up with Fraser on a new soon-to-be-announced restaurant concept, has conceptualised a concise menu hefty with fresh ingredients and bold in flavour; making the food at Vasco a crowd-puller in itself.
Rounding up this team of some of the best in the business is Head Chef Jennifer Lee, founder of Sarnies café on Telok Ayer Street. As one of the few female head chefs in Singapore now, Lee, of Australian-Chinese descent, has worked in restaurants, bakeries and cafes all her life, and had been in Mexico City cooking and reviewing restaurants for a year prior to Vasco.
Begin the evening’s revelry with their choice of signature cocktails and Latin classics. Cachaça, Mezcal, Pisco, Rum and Tequila boldly headline the playful cocktail list here, including The Old Man & The Sea, Girl From Ipanema, Cusco Puta, Mexico ’70 and Del Monte Cartel. Making for a dangerous proposition of a decadent night out is the food, which presents a heady pleasure of more senses: try the El Cubano Sandwich, a healthy portion of pig, pickle and cheese, as well as the authentic empanadas and Peruvian inspired ceviche.
The 1,600 sq ft space with 56 seats is designed for a night of serious fun, courtesy of both Fraser and Hartmann.Expect nothing less than a lively mix of Latin beats on the stereo complete with Bossanova funk and tunes from the likes of Buena Vista Social Club to bring out the full Vasco experience.
After the runaway success of The Naked Finn, Ken Loon uproots his flagship from its one-room shack space to a 60-seater up the road. In its place is casual neighbourhood joint with a cheeky name, Nekkid, expanding on the same classic and sorbet-based cocktails that accompanied the food at the space's predecessor.
A lean menu of small plates will also bear the same clean execution, and will change daily depending on the ingredients the kitchen team manage to source for the day.
Inspired by the craft beer and fresh seafood culture of San Diego, Draft & Craft is a unique restaurant-bar concept that serves authentic Southern Californian comfort food and specializes in craft beer, unique cocktails and artisanal cheeses.
Draft & Craft was conceptualized and founded by a couple that moved here from San Diego, who wanted to bring the freshness and easiness of Baja-influenced So-Cal dining to Singapore. The essence of So-Cal dining is fresh ingredients and is usually accompanied with a craft beer or cocktail in a casual, breezy setting. “Draft” refers to the draft gourmet beers on tap, and “Craft” refers to the craft food, cocktails and artisanal cheeses offered.
Draft & Craft serves up “Baja-style” Mexican food, which is a popular staple in Southern California because of its emphasis on fresh produce and seafood with it being typically lighter on the stomach when compared to traditional Mexican fare. Their food is mostly made from scratch, with a few components carefully sourced and selected by their chef. Highlights of the menu include epicurean versions of grilled cheese sandwiches and tacos such as the Baja Fish which consists of beer-battered and fried fish fillet, pico de gallo, fresh shredded cabbage and homemade white sauce enveloped in a warm and soft flour tortilla. In addition, Draft & Craft hopes to introduce the concept of beer and cheese pairings. The effervescence and varying flavors of different beers serves to complement a wide selection of cheeses as they bring out the subtle notes in one another. The gourmet cheese-tasting platter, as well as individual cheese wedges offered on the menu as supplemental beer pairings, were handpicked by their cheese consultant, who owns several cheese bars in Portland, Oregon.
Driven by his passion in craft beer, their beers are lovingly curated by the owner who is a beer connoisseur and home-brewer himself. Some of the offerings on tap include Stone IPA, Rogue Dead Guy Ale, Prairie Saison, and Anderson Valley Summer Solstice. The bottled beer list is constantly expanding and includes a good selection of IPAs, Trappist ales, stouts, porters and ciders.
For wine lovers, they have a selection of white and red wines carefully selected from a small and vibrant wine supplier. The wines offered are made from carefully tended vines, with minimal intervention in the cellar that is looked after by dedicated wine growers. The results are apparent- balanced, delicious and interesting wines which pair well with food. Cocktail drinkers can also choose from the craft cocktail menu that was specially concocted by the owner. The menu places a strong emphasis on fresh ingredients, such as “A Summer’s Day” which consists of champagne, elderflower liquor, and fresh cucumber honey water made from scratch daily.
Housed in a 1,000 square foot venue on the bustling Circular Road, in the heart of the Central Business District, Draft & Craft boasts an intimate setting with a capacity of 80 beer-loving patrons. Over at Draft & Craft, they hold the belief that the devil is in the details and they spare no effort in creating a great experience for you.
Osteria Art by Beppe De Vito will be opening in May 2015.
An all-new fine Italian osteria and bar, where they re-discover Italian cookery heritage and flavours to bring you a meal where passion for Italian cuisine is as important as the quality and freshness of ingredients.
Do the ultimate Italian ritual - aperitivo at their stunning bar. Fine wines, cocktails, grappa, and quality bites to go with.
The latest, salubrious addition to the Craig Road stretch is PerBacco — an elegant Italian wine bar and restaurant helmed by chef-owner Marco Violano. In Italian, the word ‘PerBacco’ refers to Bacchus, the god of wine and good times and is also used as an expression of pleasure and surprise. It is, indeed, an apt name for an establishment that prides itself on offering an authentic, top-notch Italian bar and dining experience.
The long, spacious bar overlooks the charming street and offers an al fresco feel thanks to high chairs and tables arranged right by its large windows. Here, amid brick-lined walls and dark wood furnishings, Chef Marco offers an impressive range of whiskeys, rums, unpasteurised beers, Italian wines and other spirits, and a list of six classic cocktails including the Manhattan, Negroni, and Spritz. The cocktails are always made to perfection with premium spirits such as Fords London Dry Gin, High West Rye Whiskey and Bottega Gold Prosecco.
To accompany the drinks is a list of premium Ciccheti (Italian bar bites to share) that Chef Marco imports from Italy and stores in a beautiful cold room that forms part of the restaurant’s décor. There are cold cuts like Parma ham aged between 12, 24 and 36 months; mild and sweet small-batch salamenostrano; pure pork salame from Felino, a small town located in the Baganza valley; unctuous salame Milano; and soppressata, a dry salami native to Tuscany and Liguria. These are cut using a beautiful, traditional Tamagnini ham hand slicer brought in from Parma, Italy.
On the menu are refined classics from the Mediterranean, including Chef Marco’s signature homemade spaghetti chitarre (guitar spaghetti, in reference to the guitar-like tool used to make the noodles) with scampi and clay pot fregola (pasta made from semolina, similar to Israeli couscous) with fresh lobster.
Chef Marco makes it a point to import the finest ingredients from around the world, including beef from Kobe, Japan and lamb from New Zealand, which he cooks to deft perfection in his mixed grill. He also brings in seasonal vegetable, fruit and seafood such as mussels and clams from Italy twice weekly.
Quench! Bistro & Bar is an open concept bar with both indoor and alfresco seating. Facing both the prawning ponds and the main fishing pond, you would be rewarded with the best scenic view in ORTO.
Enjoy a meal in the midst of the laid-back kampong vibes, and expect a wide selection of beers – ranging from draught beers to a wide variety of international craft beers. Fruity Fizz and specially concocted mocktails are also available for additional choices. We have also lined up a food menu that includes finger (licking good!) food that goes well with all our beverages, both served till late hours.
Quench! Bistro & Bar provides a casual and relaxing oasis for friends to gather after a day’s work, to enjoy the soothing elements of nature, away from the dreary urban desert.
The first of its kind, Sum Yi Tai (meaning “Third Wife” in Cantonese) brings traditional Chinese food into the modern designer bar setting.
At Sum Yi Tai, Chinese Tapas is served alongside a wide range of cocktails, remium whiskeys and a good selection of fine wines, where patrons can enjoy a tipple, while savouring a slice of roast pork or two. It is set in a multi-storey shop-house on Boon Tat Street, perched at the edge of the CBD, with the ground floor Chinese Tapas Bar, the second-floor Dining Club (with an attached private dining room), and the Private Rooftop Bar.
Upon entering Sum Yi Tai, patrons will be transported back to 1980s Hong Kong. The bar has a distinct gangland vibe reminiscent of old Hong Kong gangster movies. The first thing patrons will notice is a black Chinese dragon hanging from the ceiling, ever watchful, ever vigilant. Along the wall at the entrance of the Chinese Tapas Bar is a mosaic artwork made up of hundreds of wooden mahjong tiles, while further in, a CD wall waits, featuring the albums of many popular 1980s Canto-pop artistes. The general feel of the Chinese Tapas Bar is comfortable, friendly and familiar.
The Private Rooftop Bar presents a different atmosphere. With rattan furniture, beautiful lamps and lovely Chinese-style screen dividers adorning the surrounding area, and an exceptional view of the urban landscape, patrons will experience an exclusive yet cosy setting that is perfect for an intimate evening with close friends. Access to the Private Rooftop Bar is by invitation or reservation only.
In keeping with the 1980s Hong Kong theme, the music played at Sum Yi Tai is predominantly nostalgic 80s Canto-pop. The playlist is curated and arranged by DJ Andrew T (AOS), former Butter Factory resident, and also an investor in Sum Yi Tai. Expect up-to-date music when guest DJs are invited to spin too.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.
The Bar & Billiard Room at Raffles Hotel marks a new era with its return to a storied and sophisticated, yet relaxed bar and lounge specialising in whisky, original and imaginative cocktails, craft beers and high quality cigars.
Noted as the oldest existing bar in its original location in Singapore, the Bar & Billiard Room will now present up to 400 curated whiskies alongside an entirely new cocktail list and bar menu.
With a beautiful room and outdoor covered terraces, the unique and historic setting at Bar & Billiard Room naturally lends itself to the new evolution. The Bar & Billiard Room will also serve as an everyday meeting place as well as for special occasions.
Christoph B. Nyfeler shares his 16 years of whisky experience as Raffles Singapore’s Resident Whisky Expert. Of the 400 hand selected whiskies, many are limited editions and directly imported for the bar. The whisky list boasts a strong Scottish presence with a good selection of American bourbons and Japanese whiskies rounding off the collection.
To add special interest, Christoph will host whisky events such as whisky appreciation masterclasses and whisky dinners regularly. He can also create exclusive whisky pairing menus for groups and corporate events of up to 20 people. You can share your individual taste preferences with Christoph who will then customise a dinner menu where courses are paired with different types of single malt whiskies.
Equal attention has been given to the new whisky-led cocktails created by Raffles Singapore Restaurant and Bar Operations Manager Randolph Velasco and his award-winning bartenders. With special skills and knowledge of infused liqueurs and house-made bitters, the team have based the bar’s new concoctions on classic cocktails with a modern twist in Menu highlights include the BBR 1896, a nod to the year the Bar & Billiard Room was established. The complex cocktail is a delight for the senses; the bourbon is first fat-washed in butter for a creamy mouth feel and savoury flavour, mixed with Angostura bitters, smoked with chamomile tea leaves for a subtle, floral aroma and finally garnished with a slice of orange peel.
The Old Nick was a favourite tipple for navy officers who needed some liquid courage before heading out to sea. The Bar & Billiard Room’s version is a combination of Scotch whisky, thyme liqueur, Dom Benedictine, orange and lemon bitters. The comprehensive cocktail menu encompasses other base spirits such as gin, tequila and vodka as well. Look forward to the Miss “H”, Randolph’s take on the ubiquitous martini featuring kiwi, Cointreau, lime, and muddled kiwi fruit.
Bar bites include a selection of sophisticated nibbles and more substantial sharing plates. An array of cold and hot dishes can either be enjoyed as an accompaniment to drinks or as full-fledged meal. Menu highlights include Crabmeat Cigars, shredded fresh crab meat wrapped in vine leaves.
For a sweet finish in keeping with the bar's theme, Chocolate Whisky Stones are available in three different flavours – dark, milk and white chocolate. The chocolate is first melted down and infused with whisky before being placed in moulds to resemble the whisky stones commonly used to chill the spirit without diluting the drink.
The Bar & Billiard Room also houses one of the five original billiard tables from the turn of the century and you are invited to have a game over drinks. On Friday and Saturday evenings, the bar will feature live jazz.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
The new store is the first in the world to offer cocktails, including the Vintage Caramel, a fusion of vodka, caramel liqueur and salted caramel ice-cream, or the Black Tie, a combination of whisky and Belgian chocolate ice-cream.
Since 1961 Haagen-Dazs has been synonymous with the finest, hand-selected ingredients and superior quality.
Look forward to many menu innovations to pair up with premium teas from luxury brand Tea Forte.
As Déliciae’s founder and CEO Olivier Bendel believes that every bar has a shelf life, a revamp seemed only natural for 83 Club Street – the oldest bar on Club Street. 83 was free, fun and a bit decadent – this will remain the same with Bumbo Rum Club.
Olivier had always imagined a place filled with fun and laughter over tantalizing food and specialty cocktails. Bumbo, a word that evokes playfulness and gaiety, is a perfect representation of that belief. As a connoisseur of the notorious pirates’ drink, he wanted Rum to be the focus. Bumbo, also a drink made from rum, water, sugar and nutmeg, was a hot favorite in the Caribbean when piracy was rampant. With such delicate nuances in the word, Bumbo Rum Club was thus conceived.
Further inspiration by muses such as the iconic Caribbean palm tree and the Caribbean Sea helped conceptualize BRC’s overall design. An aged-barrels feature wall additionally instills a sense of rusticity reminiscent of olden day pirate ships and Caribbean holidays. One novel and unique highlight of BRC is the Bumbo Bell, which resembles an antique Ship’s Bell. Whoever rings the bell, must buy shots for everyone inside the club! Once the bell is rung, BRC will close its doors within 3 minutes. Everyone inside then gets a special BRC shot from the bell-ringer. Join the BRC Hall Of Fame by buying the most shots.
Boasting a whopping collection of 76 rums from more than 20 countries, 7 homemade infused rums as well as 25 exquisite rum cocktails, BRC was created for rum lovers. Cocktail aficionados, try the signature Bumbo Rum Club Cocktail for a sweet touch. Or get adventurous with Discover The Bumbo Rum Club – made with four different rums and BRC secret ingredients! Choose from four enticing punch bowl flavors for sharing if you are more than two; or simply work your way through all.
The mouth-watering menu of Caribbean goodness will also be more than enough to keep your palate satisfied throughout the night. Influenced by South American, Caribbean and South USA cuisine and using only the finest and freshest ingredients, the food at BRC will explode a myriad of flavors in your mouth.
Want a tasty refreshing appetizer? Choose from their Salmon, Sea Bass or Prawn Ceviches; or get a trio for sampling. For some zest and slight spice, order the Cuban Tomato Tartine – a delicious concoction of toasted garlic bread, juicy tomatoes, cheese and bits of jalapenos. Carnivores, go for the delectable Costillas de Cerdo
(Blackcurrant Pork Ribs). Melt-in-your-mouth tenderness mixed with a subtle sweetness of fresh blackcurrants will create a magical combination that leaves you wanting more.
With special themed programs lined up every night, you will always be entertained. Step into Bumbo Rum Club and be transported to the world of Caribbean sensuality and tastes.
Designed by Hui Designs, it showcases painted wooden wall panels in coastal blue, brightly coloured tiles, oak wood and ‘old-world’ checkered vinyl tiles flooring, juxtaposed with cane furniture, baskets, bamboo blinds, nautical-themed artwork and palm trees.
The new space is modern and enticing and highlights how coastal touches can meet "old-world" tropical charm to compliment the natural setting. The Waterfront Bar now takes on a more seafood-focused menu with oysters and succulent seafood at the helm.
During the day, it is the perfect spot to escape the heat and refresh with a cold flute of champagne as you admire the yachts, while at night it transforms into a breezy alfresco bar complete with a starry canopy perfect for chilling out pre or post-dinner. Enjoy only the freshest and most in-season oysters sourced from France all the way to New Zealand.
With an eye on always exciting the palate and broadening horizons, Waterfront Bar will also bring in seasonal oysters with unique flavour profiles from all over the world so you will always have something new to look forward to. Aside from oysters, the menu showcases lobsters, crabs, calamari and fish as well as other nonseafood delights and desserts. Special seafood platters featuring the freshest catch are also available during weekend brunch.
To complement the seafood, Waterfront Bar also offers an extensive selection of boutique champagnes as well as classic cocktails, wines, beers and spirits.
Oriole Coffee + Bar has reopened after a 2 month revamp.
Honest Coffee, comforting global eats, fresh cocktails, warm cosy seats. They roast their own specialty grade coffees and have passionate baristas brew them for you...one cup at a time..
Their new logo is a fresh interpretation of what Oriole Coffee stands for. From the coffee tamper in the wings to the nest in the O and three orange circles that highlight food for the mouth, coffee from the tamper and fellowship with friends and family from the nest.
#01-01 Pan Pacific Serviced Suites Orchard, 96 Somerset Road