This intimate bar delivers great drinks, with a focus on mental wellness

Discover the new wave of intimate bars in Singapore. In part 1 of this three-part series, we speak to Bar Spectre's Andrew Pang.

Singapore’s bar scene has evolved over the last few years, with a growing number of smaller spaces that are operated by independent bartenders.

In general, popular drinking venues with bigger capacities tend to be operated by hotels, such as Manhattan at Conrad Orchard and Republic at The Ritz-Carlton Millenia, or are part of larger F&B groups like Jigger & Pony Group or Tipsy Collective.

In contrast to those big players, a smaller space usually means lower rent and staffing costs, which allows experienced bartenders to strike out on their own, focus on their creativity, and express their vision when it comes to their concepts and menus.

The bartender-owner goes from table to table chatting with guests. He recommends his latest cocktails, and explains how they are made. He may even personally concoct your drinks. There’s plenty of interaction in the convivial setting. At such intimate bars, customers get to experience their niche concepts and sip high quality, innovative cocktails.

One of these hidden spots is Cat Bite Club by operating partners Gabriel Lowe and Jesse Vida. They wanted to be able to offer high- touch service where they can talk and engage with every guest. If customers are keen, they introduce their vast collection of rice spirits and agaves used to concoct the cocktails. The idea is that the experience is completely immersive, and you can escape the outside world when you are in the bar.

Likewise, The Backdrop’s founder Dario Knox decided to launch a more intimate concept where he can focus on his creativity and introduce new cocktail-making techniques, while taking care of all his guests personally.

One of the things he’s unveiled recently is “Percolated Cocktails”. A new technique that he perfected in the last few years, it’s something that he believes will disrupt the traditional cocktail landscape. To create these drinks, botanical extractions are percolated into a neutral spirit to achieve a certain level of purity and complexity.

Meanwhile, Bar Spectre wanted to be able to engage with guests, and create a safe space where they feel comfortable to participate in the mental wellness exercises that are a part of the experience.

For instance, guests can try “Questions” – a slightly spirit-forward cocktail that comes with a set of personality test questions. This non-scientific test draws out personal sharings about anything from communication styles to relationships and libido. According to bartender- owner Andrew Pang, what he hopes is to nurture relationships through conversation. “We want people to laugh at themselves and each other, with the hope of building social resilience.”

Bar Spectre: A mental wellness space

It may take a bit of effort to find Bar Spectre’s entrance, but that’s part of the fun. There’s a small sign, but you’ll have to go down an alley between the alleyways of Duxton and Craig Roads (off Tanjong Pagar), and then take the lift to the second floor. Spectre, which opened in late 2023, has been reinterpreting the definition of a classic cocktail bar with its wellness-focused menu, and vintage apothecary vibes (think shelves lined with jars of herbs and spices).

This concept offers restorative cocktails incorporated with herbs from Traditional Chinese Medicine (TCM) and natural mood boosters. The menu’s four categories are Herbal, Umami, Citrus and Spices. Most of the concoctions include a mix of traditional Chinese, Indian and Korean ingredients such as turmeric and ginseng, along with liqueurs and spirits.

The 40-seater bar unabashedly embraces mental wellness and imperfection, and champions community-building. Co-founder Andrew Pang, who has a background in psychology and is the Beam Suntory regional brand ambassador for South-east Asia, aims to make therapy more accessible to the local hospitality industry and less of a taboo in Singapore. He offers free anonymous online therapy for the F&B community through the Spectre Spirit Support programme.

Can you describe Bar Spectre's unique concept?

ANDREW PANG (AP): Spectre is a mental wellness themed bar located in the heart of Tanjong Pagar. Every signature beverage comes with a therapy technique, community activity and/or wellness talking point. Our focus is on creating a space where guests can learn mental exercises, and grow their social network through workshops and themed dinners.

What are your signature drinks, and will you be offering new cocktails in the coming months?

AP: “Tea & Sympathy” has been our top seller for the past few months. In this low ABV beverage, there are four distinctive ingredients: Sauvignon blanc, honey, green tea and mint. The idea is that if you are able to pick out the flavours, you are practising some manner of “noticing” [which entails being present and being in touch with one’s inner self].

Another signature drink is “Bonseki”, which means sand tray in Japanese. We serve this non- alcoholic beverage on a bonseki. Guests are given the tray to allow some time to do tactile therapy, where they rack patterns in the sand. The drink itself comes as a hot non-alcoholic snake soup – we buy the snake meat from a TCM wholesaler, and make a soup based on a TCM recipe. There is an option to add mezcal, agave, or rice liqueur.

We are developing our next menu for our first anniversary in September, and are aiming to have a full, non-alcoholic menu with the option to make drinks into cocktails. Staying true to our craft, we want to do more than just “adding a shot of vodka” to make a drink boozy. This involves creating cocktail mixer recipes such that all drinks becoming cocktails are still well balanced with a matching taste profile of liquor, modifiers, and enhancers.

What have you learnt about the bartending scene in Singapore, and what are some of the significant changes you've seen in recent years?

AP: We did take some time to grow our culinary and gastronomy techniques because of the strict regulations (as well as the lack of awareness and education to permit certain activities), but that has not stopped Singapore bars from excelling in different areas like sustainability and cocktail programmes.

02-01, 120 Tanjong Pagar Road, hp: 9673-0595, barspectre.com

PHOTOGRAPHY Clement Goh, Lawrence Teo & Athirah Anissa
ART DIRECTION Adeline Eng
COORDINATION Karishma Tulsidas
LOCATION Bar Spectre