No typical sliders and fries for Republic Bar's menu

Think of bar food, and sliders and fries are likely the things that come to mind. Massimo Pasquarelli, executive chef of the Ritz-Carlton, Millenia Singapore, had a different mandate when it came to Republic Bar’s menu. “The cocktail menu is devoted to a narrative of historical anecdotes from the 1960s and around four epicentres – Singapore, the UK, the US and Italy,” he says of the bar, which opened in April 2021. That’s why you’ll find a diversity of dishes, from British fish and chips to roasted Sicilian octopus and Singaporean kueh pie tee, presented in an elevated form.

“When people think of bar food, they think of shared finger food. We made sure our dishes are refined and shareable, but look nothing like the regular bar bites guests would expect. Our choice of dark bronze and clear double-walled plateware helped us achieve the elevated presentation we were gunning for,” he reveals.

The kueh pie tee served is intentionally miniaturised so that each one can be popped into the mouth and enjoyed in one bite. “While this dish uses a traditional recipe, we have chosen to present it on a modern silver tray etched with the Republic symbol, which is reminiscent of the silver tableware used in the 1960s,” says Massimo.

Konstantin Nemolochnyi, the hotel’s beverage manager, also had to ensure that the glassware stood out. “Each drinkware is used only for select cocktails, allowing for diversity in the visual presentation. We had three cocktail glasses – the Collins, Old-Fashioned and Coupette – specially designed and custom made for Republic Bar by (UK glassware brand) John Jenkins. We pored through John Jenkin’s historical archive to determine which elements – the curve, rim or depth – of the glass would best enliven the spirit and feel of the 1960s, while complementing Republic’s interior design and our storied cocktail menu."

Mini Skirt

Credit: Photography by Veronica Tay; art direction & styling by Ray Ticsay & Adeline Eng

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“Republic’s signature coupette glass was inspired by a popular champagne saucer design from the 1960s. We decided to fuse the bowl shape of the champagne saucer with the height of a modern cocktail coupe glass, adding a golden coat to the rim. The cocktail narrates the story of Mary Quant, the British designer who invented the miniskirt. Composed of T&T Vodka, Pimm’s No. 1, limoncello and cranberry pineapple cordial, its flavour profile is rooted in the DNA of the Cosmopolitan. With its tall stem and deep bowl, we felt it was befitting to serve the Mini Skirt in this coupette glass for fashionable and visual appeal.” – Konstantin Nemolochnyi, beverage manager

British Shrimp Cocktail

Credit: Photography by Veronica Tay; art direction & styling by Ray Ticsay & Adeline Eng

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“Shrimp cocktails were a popular hors d’oeuvre in Great Britain in the 1960s, so it was the very first dish that the culinary team came up with. Our prawn cocktail is served with tomato-vanilla chutney and brandy-prawn dressing, presented in a transparent double-walled dish with a glass cloche. That way, both the colours and presentation of the dish are enhanced.” – Massimo Pasquarelli, executive chef