Thanks to the recent easing of restrictions in Singapore, it’s been good news for bars. Now that F&B establishments can serve alcohol beyond 10.30pm, and even play live music, things are in full swing again. Check out these exciting spots that have a great ambience but even better classic and innovative cocktails, along with some nosh — we’re not just talking bar bites, these bars serve excellent mains too!
Employees Only’s name should provide some insight into the kind of place it is — this elusive speakeasy is hidden behind a mysterious fortune teller’s lair. This acclaimed bar first opened in New York in 2004, before arriving on our sunny shores in 2016. The American outpost has been awarded ‘World’s Best Cocktail Bar’ and often makes appearances in rankings of the world’s best bars, while their Singapore location is ranked in Asia’s 50 Best Bars.
We recommend you visit Employees Only in a large group so you can sample as many cocktails as possible. This way, you won’t be in a dilemma, because everything looks so good.
If you drop by in July, don’t miss out on Employees Only’s two limited-edition tropical cocktails, featuring Plantation Stiggins’ Fancy Smoky Rum as the star of the show. Come and taste All The Smoke (Plantation Stiggins’ Fancy Smoky Rum, Allspice Dram, coconut pina syrup, lemon juice, Vida Mezcal, and egg white) and Why T (Plantation Stiggins’ Fancy Smoky Rum, apricot, Velvet Fallernum, Orgeat syrup, lemon juice, and Wild Turkey Bourbon).
112 Amoy Street, Singapore 069932
If you’re in the Tanjong Pagar or Amoy area, be sure to drop by Moonstone Bar, possibly the most alt bar on the list… or in Singapore. Even if you don’t recognise the name of this bar, you may recognise its owners, one of whom is Narelle Kheng of The Sam Willows fame.
Other than the classic drinks, they have a swanky rotation of cocktails that are worth a try — take your pick from cocktails named Plum Mummy, Amoy Sling, New York Daddy and more. Be sure to accompany your drinks with some bites, like their unique fried beef tripe chips and gubak kia’s (beef) special noodle dishes.
Say hi to the friendly bartenders too, they’re charismatic, talented, and more than happy to craft you a personalised cocktail. And who knows, you may even find out who gubak kia is.
103 Amoy St, Singapore 069923
This iconic fixture along Keong Saik Road is three storeys high, with The Dining Hall, Studio 1939, and the Rooftop Bar occupying one floor each. The kitschy retro first-floor Dining Hall serves up food by Three Buns, so expect East-and-West fusion burgers and hotdog buns.
On the next floor, you have Studio 1939, a drinking hole with good ambience, but even better drinks. The menu primarily focuses on rum, which you can enjoy in classic cocktails or in Studio 1939’s own special recipes. You can expect creative cocktails like Missionary Style (Studio 1939 Buttered Rum, Plantation Rum, peach liqueur, Indonesian black tea syrup, lemon juice, black tea foam) and the limited edition Ne-nas (Plantation Pineapple Smoky Rum, Spice syrup,
chocolate bitters).
At the top is Potato Head’s legendary Rooftop Bar, which has views of the surrounding skyscrapers and is lit up by romantic overhead fairy lights, giving you a cozy ambience. As for food and drinks, sip on exclusive Tiki cocktails while munching on yummy bar bites like Broc Party (umami charred broccoli) and This Little Piggy (twice-cooked pork belly).
36 Keong Saik Road, Singapore 089143
Occupying not one, not two, but three shophouses in the historic Boat Quay district is Barbary Coast, an opulent space influenced by the grit, glory and glamour of America’s gold mining era.
Deadfall, one of Barbary Coast’s two concepts, is a rugged drinking den inspired by those that existed during the age of the California Gold Rush, nearly two centuries ago. The other concept is the glamorous Barbary Coast Ballroom, decked out in swanky velvety decor, San Francisco style.
Both concepts churn out pretty unique artisanal cocktails that incorporate unorthodox ingredients like tonka beans, chilli and purple corn. Barbary Coast’s innovative drinks are best accompanied by food such as decadent lobster mac & cheese and tuna ceviche.
16 North Canal Road, Singapore 048828
Amoy Street’s Native Bar, most known for its eco-conscious philosophy and focus on forgotten local ingredients, unveiled a full-fledged kitchen and bar on its ground floor in early March. The second and third floors will remain as a cocktail bar. Says owner Vijay Mudaliar: “We now offer a good quality food programme, which has great synergy with the drinks.”
Sit at the bar counter and sip refreshing cocktails like Sop Mojito made of white rum, soursop and mint, or Jasmine (gin, Jasmine Jun, kaffir lime leaves and sour plum) while watching the kitchen roll out unique dishes with a touch of nostalgia.
Head chef MJ Teoh, who worked with Mudaliar at Pollen a decade ago, trained in various fine dining restaurants, including Nouri. She lends her own local touch to Native’s new food menu – Teoh says she’s always loved Southeast Asian food, but never had the chance to cook it in professional kitchens. So it was a matter of time that she explored her own roots.
Native’s sustainability ethos carries through in the food. For the Nose To Tail Chicken Bao Fan, every part of the chicken is used. And for the Thai-inspired Miang Kham, an assembly of pepper leaves, tempeh crisps and ginger flower, perked up with pineapple shoyu – the latter is used for the drinks at the bar upstairs. “We thought of how to minimise waste. For example, we use jackfruit flesh for the dessert, and then we use the seeds to simmer with the massaman-mole curry. It gives a nuttiness to the dish,” says Teoh.
52A Amoy St, Singapore 069878
Last Word, an intimate bar opened by the team at Nutmeg & Clove, is tucked away on the second floor of a shophouse at Purvis Street. Named after the forgotten classic cocktail, this is the latest brainchild of founder Colin Chia. He describes the concept as “a classic cocktail bar inspired by the Japanese way of bartending”, which focuses on technique and precision while using the freshest ingredients.
Complementing the drinks is simple izakaya fare like tamago maki, gyoza, grilled unagi, ebi tempura and oden. “It’s nothing too serious. This bar is very minimalist,” says Chia. Sit at the long sleek wooden bar and watch the team concoct your drinks. There are also low tables at the side for larger groups.
The Classic Cocktail menu is divided into four sections: Highball, Sours, Spirit Forward and Champagne. There is also a small selection on the menu highlighting ingredient-focused drinks using produce in season. Recommended cocktails include the namesake Last Word (Hendrick’s Gin, Green Chartreuse, Maraschino Liqueur and Lime). If you enjoy a Bloody Mary, the one here is woven with a unique twist: Haku Vodka (Japanese craft vodka made with 100% Japanese white rice) is mixed with fresh Japanese tomatoes, lemon, togarashi and wasabi.
8 Purvis Street, #02-01, Singapore 188587
For something different away from the crowds, head to the new Café Tailor Made at Turf Club Road. The bar-café serves coffee and freshly made breads in the day and bespoke cocktails in the evenings. You can also expect high quality cheese and skewers to complement the drinks.
Owner Nakul Pathak, who was former group F&B director of Coriander Leaf, says that his new venture focuses on great drinking experiences in a lush setting. “Indoors is designed like a cosy living room, and the outdoor area is like a garden. Every quarter, there will be subtle changes made to the bar’s interiors, and the menu items will reflect accordingly,” he says. Guests can look forward to the upcoming Caribbean theme, with tiki-style cocktails.
The bar features lesser-known spirits, in particular rums and gins. For instance, Soul Sisters, a Singapore-made gin that fuses juniper with galangal, tamarind and kaffir, as well as Old Young’s Common Gin from Swan Valley Perth. There’s also a selection of 10 to 15 hard-to-find whiskies to be had.
What’s great is that the drinks mostly use natural, organic and sustainable ingredients. Pathak says that instead of refined white cane sugar, organic honey from local bee farms and high grade agave nectars are used. An example of Café Tailor Made’s twist on classic cocktails is the Burn After Reading – their take on the classic Old Fashioned, which uses a 20-herb house-made bitter, organic honey, and Monkey Shoulder whisky.
100 Turf Club Road, Singapore 287992
Launched in January, Entrance is a sleek bar located in a shophouse at Tanjong Pagar. The team here describes their menu as “multi-sensory cocktails served with a side of theatrics”.
Unique cocktails include the smooth and smoky French 22, made with Laphroaig whiskey, Chambord, Frangelico hazelnut and aromatics. The drink is served within a glass cloche that is lifted to release arresting aromas. The Matcha Trance, made with top grade Uji matcha, sake, yuzu and fresh cream, features a refreshing and complex umami flavour profile.
Another spirit-forward sip to try is the Mexican-inspired Caviar Lime Bed – a concoction of tequila, Chambord and grapefruit, served with a side of tequila infused ‘caviar’ pearls.
Besides innovative cocktails, the food menu offers Japanese-European creations such as ceviche of scallop, octopus and tuna perfumed with citrus, pan-seared rosemary foie gras, and wagyu tataki.
22A Tanjong Pagar Road, Singapore 088445
California Republic, the latest dining concept by The Dandy Collection, exudes a 1960s retro-cool vibe. Located at Amoy Street, the charming, laid-back venue is reminiscent of a cosy living room. There’s a range of cocktails to try, including Know Your Way To San Jose (made with Veritas Rum, Green Acid and Baldoria Verdant Vermouth) or the refreshing Dankelicious (comprising Cinzano Prosecco, strawberry and thyme).
If you prefer zero-alcohol drinks that don’t compromise on flavour, sip the Shredding The Gnarley – a combination of elderflower, mint, Granny Smith apple and cucumber. The wine list also features plenty of labels from California and other parts of the US, which you can pair with the ‘So-Cal Italian’ dishes: think grilled oysters, charcuterie, pastas and roasted seabass.
88 Amoy Street, Singapore 069907
Cocktail lovers can look forward to Japanese-style handcrafted cocktails at the newly opened Wakuda, located at Marina Bay Sands’ hotel lobby. The menu includes classics with a Japanese twist Stone, Water, Plants (made with Roku Gin, cucumber shiso, green tea and cucumber tonic, topped with fragrant shiso flower) or Lady from Shizuoka, a pretty concoction of Roku Gin, strawberry sake and sakura liqueur, complete with a frozen strawberry lollipop. Otherwise, uplift your palate before dinner with Yuzu Garden, a combination of Haku vodka, St. Germain and citrusy yuzu.
The beverage list includes Old World vintages, eclectic New World wines, and about 100 sake labels. There are also rare sakes produced in small batches by sake artisans, as well as sakes specially brewed for Wakuda’s namesake chef, Tetsuya Wakuda. The Japanese restaurant welcomes walk-in guests at the bar.
Bayfront Avenue, Tower 2 Marina Bay Sands, Singapore 018972
Touted as “your friendly neighbourhood hangout”, The Store is the latest joint to open at Neil Road. The setting is cosy and classy, and the cocktail programme solid. The menu features imaginative tipples like Smokey Biscuit Sour (biscuit infused Smokey Monkey with fresh lemon, hazelnut syrup and chocolate bitters) or the rather unique Pumpkin Daiquiri, made with Sailor Jerry Spiced Rum, fresh lime, pumpkin and pistachio dust. Or perk up your evening with a Coffee Kombucha Espresso Martini, composed of Black Tears rum, coffee kombucha, fresh espresso, coffee liqueur and hazelnut syrup.
Enjoy these libations with fresh seafood creations like mussels with white wine and garlic bread, or gambas with paprika butter sauce, herb oil and sourdough. Larger plates feature paper-baked seabass fillet with confit cherry tomato, lemon and dill sauce, and Black Angus steak accompanied by brussels sprouts and chorizo bourguignon.
11 Neil Road, Singapore 088809
A version of this article was first published in The Peak.