4 cocktail bars to celebrate the end of the work week

Level 2 Regent Singapore, tel: 6725-3377. Open daily, 5pm-1am.

THE CONCEPT 
Styled to look like a gentlemen’s club, Manhattan oozes Great Gatsby-style charm and grandeur with its plush sofas, low tables and swanky private rooms flanking the main dining hall. While craft cocktails are the main deal here – head bartender Ricky Paiva barrel-ages them himself – the food is no less impressive, with a slew of American-inspired street nosh like hot dogs and kettle chips given the royal treatment.

MUST-TRIES
• Delightfully addictive is the Princess Cut ($23), a sparkling gin and champagne cocktail that’s finely balanced with the sweetness of house-made hibiscus syrup, the tang of fresh lemon, and a delicate fl oral note of rose water.
• We don’t usually take to smoky cocktails, but the Eighth Ward ($24) is irresistibly seductive with its blend of whiskey, cherry liqueur and curacao orange liqueur.
• The Shrimp Ceviche Taco ($20) is a burst of flavours and textures in the mouth – the lemon juice-cured shrimp are served in crispy wonton “taco” shells with creamy avocado and a Bloody Mary cocktail sauce.

38 Seah Street, tel: 6337-7355. Open Mon-Thu, 11.30am-1am; Fri, 11.30am-2am; Sat, 4.30pm-2am.

THE CONCEPT 
Calling the shots at the bar is Steve Leong, former bartender of Bitters & Love, one of the most established cocktail bars in Singapore. The ex-sous chef of L’Atelier de Joel Robuchon, Martin Wong, churns out European sharing plates from the kitchen.

MUST-TRIES
• Steve can whip up a bespoke cocktail if you tell him what you like, but if you’re too shy to ask, stick to the menu of 13 concoctions designed for mass appeal. Our favourite is the Scandalous Pear ($21), a pretty pink potion of Bankes gin, pear and lemon, topped with egg-white foam and a sprinkling of cinnamon sugar – it’s sweet, sour and a little spicy all at once.
• The Baby Octopus, Chorizo & Sundried Cherry Tomatoes ($9) transported us to Spain with its succulent whole baby octopuses – sous vide so they have a tender crunch – flecked with strips of spicy chorizo.
• Particularly satisfying is the platter of Tess Wagyu Cubes & Bone Marrow ($26), which has chunks of marbled beef soaked in spiced veal jus, and slices of toast to smear the meltingly soft bone marrow on.

17 Ann Siang Road, tel: 6423-9885. Open Tue-Sat, 5pm to midnight. 

THE CONCEPT 
Expect a selection of gin cocktails, floral liqueurs and even a nasi lemak-inspired drink from the 16-strong cocktail menu, which aims to reflect the evolution of our city from its trading port days to current cosmopolitan hub. The food menu, though lean, is no afterthought – every dish is conceptualised and prepared by head chef Tryson Quek, an alumnus of fine-dining restaurant Jaan.

MUST-TRIES
• Aged for at least one month so that the flavours fully evolve, the Barrel Aged Singapura Sling ($20) is the most nourishing-tasting cocktail we’ve had. The dry gin base is sweetened with goji and red date syrup, giving it a unique liang teh flavour that is quite refreshing.
• It takes two hours to prepare the orbs that are the Atlantic Cod Croquettes ($12). Each one is filled with shredded cod, garlic-infused cream and cream cheese. Every bite is heavenly, with tangy dabs of homemade lemon gel and smoked vinegar powder.
• It looks like macaroni and cheese, but we assure you that the Melt & Cheese ($15) is way better. The homemade tortellini is stuffed with six cheeses, smothered in a home-smoked bacon cream sauce with even more cheese, and served with a finishing touch of freshly shaved parmesan.

102 Amoy Street, tel: 6222-9102. Open Mon- Sat, 6pm to midnight.

THE CONCEPT 
It may be run by the people behind sister bar Jigger & Pony, but Sugarhall distinguishes itself by focusing on rum and rum-inspired cocktails . Every cocktail on the menu has its own meter, ranging from hungry to full – “hungry” meaning less sweet and “full” being more saccharine. Diners can also look forward to hearty charcoal-grilled meats and vegetables.

MUST-TRIES
• Our favourite for sharing is the Broken Pork Sausage ($14), a spicy house-blend served charred and smoky from the grill, on a soft bed of cabbage.
• The Pork Chop ($28) is brined so the 300g slab of meat is succulent throughout, and served with an orange-parsley sauce, a nice change from the usual pork-apple pairing.
• To cut through all that grease from dinner, end the night with the refreshing Old Cuban ($22), a mojito-like drink built from rum, mint, lime, sugar and a touch of sparkling wine.