The DNA of this bar is Singapore in essence, it’s as simple as that. The team, helmed by bar manager Shelley Tai and head bartender Sim Sze Wei, is proud of the country's heritage and history and strives to reinterpret Singaporean and Asian flavours into progressive cocktails. They will often use familiar local ingredients in a way that tells the stories of Singapore’s background.
The latest menu, Singaporean Identities, doubles down on the bar’s national pride, celebrating the stars of the city-state through 12 inventive drinks. Start with the For The Love of Kueh, inspired by Malcolm Lee of the acclaimed restaurant Candlenut, which delicately balances cognac with smoky Mexican chile-infused distillate, pandan, coconut, candlenut orgeat and rice milk. Once finished, move on to the Fried Rice Paradigm, with its name adapted from Dick Lee’s song originally banned for its use of Singlish, for a stellar concoction of mezcal, toasted rice, green apple, yoghurt and lime. The team’s love of Singapore extends to the food offering, too. Go for the Tofu Satay and the Dry Mee Siam, or the Rendang Mac and Cheese for a satisfying bite of East meets West. All will fill your belly and warm the soul.