From char kway teow to chilli crab, everyone knows Singapore has drool-worthy food, but how much do you know about the bars in Singapore? Despite being a city of just 5.6 million, the Lion City has shown that it’s up there with New York and London as a serious contender on the drinks front, with an outsized representation in the World’s 50 Best Bars and Asia's 50 Best Bars list year after year.
For 2024, Singapore took out a whopping 11 spots (the most out of any other city) in Asia’s 50 Best Bars list with Jigger & Pony taking out the number 3 spot and retaining its position as Singapore’s best bar.
Here's a look at who made the top 50:
- #3 Jigger & Pony
- #6 Nutmeg & Clove
- #15 Sago House
- #16 Night Hawk
- #25 Offtrack
- #31 Native
- #32 Origin Bar
- #35 Analogue Initiative (currently closed)
- #38 Employees Only
- #42 Fura
- #49 ATLAS
Read on to discover Urban List’s favourite bars in Singapore (regardless of whether they made the Best Bars list or not).
The Warehouse Lobby Bar
320 Havelock Road
Image credit: The Warehouse Lobby Bar | Supplied
With a new bar team and an innovative cocktail menu, Lobby Bar at The Warehouse Hotel is redefining the lobby bar of tomorrow.
Under the helm of Food and Beverage Director Joseph Haywood, the bar combines its rich history as a hidden distillery with modern creativity, where each cocktail is a toast to local libertinism. Haywood is joined by Assistant Bar Manager Jaemin Shin, both of whom bring a wealth of experience from working at some of the most renowned establishments including Sydney’s award-winning cocktail bar Baxters Inn and Singapore’s cult favourite bars, Barbary Coast and Sago House.
The newly crafted cocktail menu takes you on a sensory journey inspired by the region’s vibrant spice routes and trades. To help you navigate the menu, cocktails are separated into four categories based on their flavour profiles: Herbaceous, inspired by fresh aromatic botanicals; Fruity, featuring bright tropical infusions; Spiced, with rich warm notes paying homage to The Warehouse’s spice-laden history; and Bold showcasing local flavours in audacious combinations.
Our favourites include the Tiki Katong which is a playful nod to Katong’s iconic laksa and combines ABA Pisco, El Dorado 8, lime, and Cointreau with the bold flavours of laksa leaf and peanut and the Watermelon Fizz which is a refreshing take on a classic Gin Fizz and blends Beefeater Gin, watermelon, coconut water, bitters, salt, and soda. The watermelon juice is cold-pressed, with citric acid and salt added to enhance and preserve its sweetness.
As for the food, you can expect a range of mod-Sin bar snacks, including Charcoal-grilled Iberico Jowl marinated with arabica coffee and a sweet black bean glaze, Mushroom Dumplings with spiced ginger sesame drizzle and their signature Kueh Pie Tee.
Dirty Sips
78 Moh Guan Terrace, #01-19
Image credit: Dirty Sips | Supplied
Dirty Supper, which champions the art of whole animal cooking and is helmed by Chef-Owner Peter Smit, has officially launched Dirty Sips—a brand-new bar and extension of the restaurant.
Located just behind Dirty Supper, Dirty Sips presents a lean but creative cocktail menu that incorporates savoury elements from their kitchen. The Classic section of the cocktail list features tipples like Dirty Boulevardier, crafted with fat washed bourbon, bitter blend and vermouth, Pickled Lemon Martini, made with gin, vermouth and pickled lemon brine, as well as Apple Highball, prepared with scotch whisky, freshly pressed apple juice and citrus.
For the more adventurous, Dirty Sips also has a selection of ever-changing cocktails aptly named Make It Dirty. It showcases cocktails like A Real Fun-Guy, made with shiitake XO washed vodka, dry umami vermouth and ginger ale, Black Garlic & Honey Sour, crafted with bourbon, black garlic honey and citrus, and Booze Your Own Adventure, where you pick your preferred spirit between gin, vodka or mezcal, which will be combined with strawberry, pickled green chilli and soda.
Wonder Room
38 Cuscaden Road, The Singapore EDITION
Image credit: Wonder Room | Supplied
Step into a world of opulence and mystery at Wonder Room at The Singapore EDITION, the city’s newest nightlife destination and micro-club space where opulence and mystique collide.
Situated on the lower ground level of The Singapore EDITION and covertly nestled behind the hotel’s signature spiral staircase, you enter through a mesmerising bronze mirror tunnel that sets the scene for an epic night out. Taking centre stage is the extravagant Gold Bar, where you can savour curated cocktails such as the Clover Club, offering a refreshing mix of gin, blanco vermouth, raspberry, lemon and velvety egg whites, or spice things up with the smoky El Diablo, blissfully blending mezcal, cassis, ginger beer and lime. A chic, antique pool table surrounds the bar, infusing another signature EDITION layer into the space.
As for the food, you can indulge in luxurious caviars paired with blinis, and crème fraiche, before exploring tantalising bites such as the rich Iberico Ham Bellota with garlic bruschetta and marinated olives, succulent Hamburger Sliders made of wagyu beef, cheddar cheese, spiced pickles and a specialty burger cocktail sauce, and a flavourful Chicken Popcorn with ginger, curry and a manuka honey mustard.
Adding to Singapore’s buzzing nightlife scene, Wonder Room will host performances from resident DJs, including Farah Farz, Bernadette Belle, Nicolette, Candice Teo, DJ Aldrin, and Yafith Hamid, as well as dancers and other electrifying entertainment showcased through a state-of-the-art sound system, dramatic lighting and imaginative projections.
For those in need of a little privacy, hidden in plain sight is Wonder Room’s speakeasy style sister, Pink Room, an intimate 20 seat venue adorned in blush tones, exclusively available for private bookings only.
The Elephant Room
33 Tanjong Pagar Road, #01-02
Image credit: The Elephant Room | Supplied
Launched in September 2019, The Elephant Room (currently number 65 on Asia’s 50 Best Bars list) is Singapore’s first culture-forward cocktail bar inspired by the city’s vibrant ethnic enclave of Little India. Named after the sub-continent’s national heritage animal, The Elephant Room tells stories of real-life figures and experiences through modern tipples concocted with a culinary flair.
At the end of 2023, after four years at Keong Saik, The Elephant Room relocated to a brand-new space along Tanjong Pagar Road. Helmed by co-founder Yugnes Susela, the new 45-seater venue boasts a neutral colour palette and a minimalistic design as well as front row seats to watch the bartenders in action.
Along with the new space, Yugnes, together with his head bartender Han, have unveiled Menu 5.0, which continues to draw inspiration from the sights, flavours and smells found within Little India. Highlights include Wild and Fresh which is their take on the classic negroni, concocted with gin, strawberry, and kokum (wild mangosteens) sourced from India, and Indian As F##k, a margarita style drink made with PATRON Silver, passionfruit and fenugreek. Briyani, which is chock-full of fresh, spicy and umami flavours, also deserves a special mention. Inspired by the famous rice dish from Tekka Market, the tipple is masterfully prepared with homemade briyani tincture, bay leaf, stone flower, sake and finished off with shaved cured masala egg.
The food menu offers a good selection of Indian dishes prepared with a modern touch. From chicken masala pizza to spice crusted cauliflower and curried braised lamb shank with pappadum, the food is hearty, comforting and packed with flavours.
MO BAR
5 Raffles Avenue
Image credit: MO BAR | Supplied
The award-winning MO BAR, which is located at level 3 of the Mandarin Oriental, Singapore, has launched its new Volume Six cocktail menu—The Echoes of Singapore—which features 15 cocktails across five chapters.
Crafted through careful innovation and experimentation by MO BAR’s team, the menu uncovers the rich stories that shaped Singapore, while celebrating the collaborative ‘kampung spirit’ of the local cocktail industry through shared ingredients and knowledge.
Our favourites include the Haji Lane cocktail which captures the vibrant energy of the street with a blend of herbaceous Husk Agricole Rum, minty Branca Menta, refreshing sugarcane, and a splash of Tiger Beer, garnished with a colourful rice paper and the Sarapan, (the Malay term for breakfast) which pays homage to the timeless kaya toast and coffee by combining bourbon-oak-infused Campari, Kopi-infused vermouth, and Nyonya Kaya-distilled gin, finished with a housemade Kaya cookie.
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Mr Stork
5 Fraser Street, Level 39 Andaz Singapore
Image credit: Mr Stork | Supplied
Fancy an alfresco tipple in bustling Bugis? Fly straight to the 39th floor of Andaz Singapore, where you’ll find the chilled-out Mr Stork surveying the scene below.
This circular rooftop space offers 360-degree views over downtown Singapore, with a quirky-cool pavilion bar providing a focal point… if you can tear yourself away from the view, of course. Arrive early to snag one of Mr Stork’s signature tepee huts—seating up to five, these Andre Fu-designed tents add a fun and funky twist to a night out with friends.
The bar’s new cocktail menu shakes up the scene with 30 creative concoctions inspired by the vibrant spectrum of personalities. You can dive into a cheeky five-question personality quiz, with prompts like “what’s your ideal weekend plan?” and “what’s your midnight move?” to uncover the drink that perfectly captures your unique essence.
Beyond cocktails, you can savour a handpicked selection of beers, wines, Champagnes, and bar bites perfect for sharing. Highlights include the indulgent Margherita Pizzette, a vegetarian delight with plum tomato, buffalo mozzarella, and basil, and the fiery Pepperoni Pizzette, featuring spicy pepperoni and a kick of chilli padi. The Mr. Stork Sharing Platter offers a tempting spread of beef sliders, crispy prawn wonton, K-pop chicken, margherita pizzette, and signature truffle and seaweed fries—ideal for enjoying under the city's twinkling skyline.
The Bar at 15 Stamford
15 Stamford Road
Image credit: The Bar at 15 Stamford | Supplied
Nestled within the The Capitol Kempinski Hotel Singapore, The Bar at 15 Stamford opened in 2018 and quickly set a new standard with one of Singapore's most extensive rum collections. Now the bespoke cocktail bar is expanding further afield—geographically 30,000 kilometres north to south to encompass a diverse array of gin, vodka, whiskey, bourbon, rum, mezcal, and agave spirits.
Broadening horizons by traversing the world’s longest thoroughfare–the Pan-American Highway–the new cocktail menu, “The Lost Highway”, spans Alaska to Argentina, highlighting 14 cities along the way. The menu is designed by Beverage Manager Kavish Hurrydoss, who cut his teeth at leading experiential hospitality brands from Soneva Fushi in the Maldives to Potato Head in Singapore, and Head Research and Development Bartender Máté Csizmadia, whose decade long culinary background has included stints at the Pink Pony Club and Barcelona’s distinguished Sips Drinkery House.
A playful twist on the beloved Paloma, Beets by Dre embodies the spirit of Mexico by pairing the earthiness found in a trio of agave spirits–Koch Borrego mezcal, Código Artesanal mezcal, and Patron Silver tequila–and beetroot. A bridge between the wine and cocktail world, Once Upon a Grape acts as a tip of the hat to Chile’s respected wine industry while simultaneously underscoring the humble grape’s breadth. ABA Pisco, a grape distillate that is also Chile’s national drink, serves as the base, infused with basil, while verjus, the non-alcoholic end product from wine production, lends tartness. From fresh grapes, the team makes a tannic raisin syrup to shake with Malbec, Pedro Ximenez sherry and Mancino Rosso Amaranto.
DIMPLE
13 Purvis Street, Hotel NuVe Heritage
Image credit: DIMPLE | Supplied
Tucked away in the lively Bugis district, DIMPLE is set to make its mark on Singapore’s cocktail scene with a distinctive blend of Hong-Kong-inspired flavours and ambiance.
The bar’s cocktail menu, crafted by Singapore industry veteran Head Bartender Marcus Liow, showcases 14 signature cocktails inspired by the Chinese principles of love, harmony, and abundance while celebrating fresh, seasonal fruits. Highlights include the Passionfruit Martini, a refreshing tipple made with Tanqueray No 10 Gin, mint, passionfruit oolong-infused dry sake and citrus, topped with a generous helping of house-made passionfruit and sea salt foam. Another standout is the Spicy Mango Margarita, a vibrant mix of Don Ramon Reposado Tequila, mango peel oleo saccharum, and a kick of bird’s eye chilli, balanced with house-made salted caramel and a refreshing mango and lime sorbet for a bold, zesty finish.
These unique cocktails are complemented by Hong Kong-inspired bar bites such as curry fish balls and siu mai with chilli soy sauce, bringing the spirit of Hong Kong’s street food culture to Singapore.
Idle Hands
3 Ann Siang Hill
Image credit: Idle Hands | Supplied
After three years of raves and accolades, Sago House co-founder and all-round good guy Jay Gray has returned to the bar scene with a new offering—Idle Hands.
The 14-seat neighbourhood bar, which has taken over the Ghostwriter space located above Low Tide at 98 Club Street, celebrates the whimsical alchemy of art, music, and cocktails along with a simple, no-fuss approach. In fact, Gray stands by his core principles in running Idle Hands—‘Keep It Simple Stupid’, where each drink should be simple enough to require no more than three to four steps or ingredients to make.
Idle Hands has three drink menus which are continually evolving—Sours & Highballs—where the drinks are simple and often driven by refreshing fruit. Highlights include the American-Not, where the earthy bitterness of coffee, Campari, and dark rum is rounded by zesty red fruit soda and Chocolate Orange, a refreshing concoction fusing Cold-drip vermouth, Oloroso sherry, Pedro Ximenez sherry and orange vodka, a tasteful play on the sweet treat.
Those looking for something a little stronger can choose from the Strong & Stirred menu which showcases drinks like the Oxacca Hanky Panky, a Mezcal-based cocktail with sweet vermouth, Fernet Branca and Creole bitters. The third menu is exclusively focused on NAB & LABV cocktails (non-alcoholic and low alcoholic)—perfect for those who aren’t up for a big night but still want to enjoy a drink or two.
Inspired by years of his round-the-world journeys and travel opportunities, the food offering at Idle Hands showcases Jay’s simplistic reinterpretation of his favourite bar grub including The Plowmans (a sumptuous sandwich filled generously with champagne ham, prosciutto, black pepper duck, cheddar cheese, grapes and English mustard) and Spinach Ricotta Mac & Cheese (a classic baked pasta with a creamy cheese sauce).
Junior The Pocket Bar
6 Ann Siang Hill
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Located along the streets of Ann Siang Hill, Junior The Pocket Bar is Singapore’s first and only bar with a rotational concept. After previously introducing us to the world of tiki bars and Swiss chalets, Junior’s latest concept, Volume 11: The Bund, showcases Shanghai's defining age of glamour and charm.
Set against the backdrop of civil war, economic distress, and global tension, Shanghai was a safe harbour for most expatriates during the 1920s and 1930s. The sudden influx of wealth and splendour created a city like no other. The apparent adoption of East meets West, while both sides passionately held onto their own culture, is seen in everything from architecture, music, social spaces, food and drinks.
The drinks menu showcases Shanghainese ingredients and western flair. Highlights include the Silk Route which features gin infused with shiitake mushrooms and mixed peppercorn, vermouth and grapefruit bitters, garnished with a sliver of braised mushroom, and the Jade Harbour made with Shanghai Peddlers gin, with house-made lychee kombu cordial and topped with matcha. For the adventurous, Luo Song Tang is a Bloody Mary twist with Peddlers gin, lemon, sherry, hot sauce, lengthened with chef’s clarified borscht.
The specially curated food menu by Head Chef, Didi Sidek, heavily inspired by the team’s recent trip to the vibrant city, focuses on traditional Shanghainese dishes that are not the world-renowned Xiao Long Bao (Shanghainese Soup Dumplings). We recommend the Cow Noods—egg noodles in Borscht Beef Consommé, which takes 48 hours to simmer and clarify, served with house-made truffle mushroom wantons for the epitome of East meets West.
The House Bar
1 Cuscaden Road, #01-02, Conrad Singapore Orchard
Image credit: The House Bar | Supplied
The House Bar is a Japanese speakeasy located within Conrad Singapore Orchard. The 31-seater bar, which is known for its intimate atmosphere and moody lighting, showcases a curated selection of premium spirits, innovative cocktails and Japanese-inspired bar bites.
Spearheaded by new bar manager Mark Ng, the cocktail menu showcases Mark’s ability to marry Asian ingredients with Japanese spirits. The Longantini reimagines the local dessert, cheng tng. House-infused dried longan Haku vodka is paired with winter melon vermouth and brightened with lemon zest. The Hojicha Old Fashioned consists of house-infused hojicha Wild Turkey bourbon with roasted tea notes, rounded out with honey and burnt orange zest. Other creations include the Clairin Cloud 9, which mixes lemongrass-infused Clairin rum with oat milk and dulce de leche, while the Plum Passion balances sour plum-infused mezcal with Yamazaki cask umeshu.
As for food, look out for standout dishes like the Tonkotsu Unagi Risotto, Bluefin Tuna Tartare and Spicy Salmon Hosomaki.
Brass Lion Distillery
40 Alexandra Terrace
Image credit: Brass Lion Distillery | Supplied
Brass Lion Distillery is Singapore’s first full-fledged micro-distillery offering a selection of high-quality craft spirits. Inspired by the flourishing spice trade that made Singapore a trading hub in the 19th century, each gin they produce reflects an aspect of Singapore’s complex identity and what it means to come from a melting pot of cultures.
As well as offering distillery tours, Brass Lion has its very own Tasting Room which functions like a bar with a variety of gin and tonics and other gin-based cocktails available. You’ll also find a selection of light bites like oysters and tacos should you get peckish. On weekends (Friday - Sunday), the Brass Lion Gin Garden is also open for food and drinks so you can enjoy a G&T in the sun with family, friends and even your fur babies.
FURA
74 Amoy Street
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Helmed by power couple Christina Rasmussen and Sasha Wijidessa (formerly of Mallow, the duo’s passion project which popped up on the second floor of the Intercontinental Singapore Robertson Quay), FURA (which means pine in Swedish) aims to change the way we eat and drink by making sustainable dining more approachable.
Having recently taken out the 42nd spot on Asia's 50 Best Bars list, FURA only uses ingredients that have a low carbon footprint and are either abundant in nature or out of balance in its ecosystem to create its drinks. You can expect a range of innovative planet-friendly ingredients like alternative proteins, cell-cultured milk, and coffee made from burdock root and hemp seeds.
Highlights from the menu include the Pick Me Up which showcases the aforementioned burdock root and hemp seed coffee and the Jellyfish Martini which is a blend of jellyfish-infused gin with spirulina vermouth. According to Wijidessa, rising sea temperatures have caused jellyfish numbers to skyrocket, making them somewhat of an invasive pest.
Since The Singapore Food Agency recently approved 16 species of insects for consumption, FURA has introduced two new standout offerings to their menu (one drink and one meal). The Get The Worm sees mealworm stir fried with FURA’s house chilli seasoning (a mix of cumin powder, green chilli powder, garlic powder, onion powder, spring onion powder, oregano, cilantro powder, nutritional yeast, jalapeno chilli powder), then vegan cream is added and cooked down before fat washing with tequila. The tequila is then shaken with fresh lime, celery juice and cilantro—a savoury take on a spicy margarita. There's also Pumpkin Layers which features a crispy walnut shortcrust pastry base which is then piped with a thick charred capsicum puree with garlic, chilli, roasted walnuts and grasshopper/locust garum. The savoury, umami and nutty plate is brightened up with a few strips of butternut squash pickled in a peppercorn and cinnamon spiced brine, then finished with a butternut vinegar cream made from the butternut offcuts.
If that wasn't enough, FURA also collaborates with freshveggies, a local vendor in Singapore which sells the bar fruit and vegetables that would otherwise go to waste. This produce is then fermented in-house as fruit wines, aiming to highlight and educate about food waste.
Nutmeg & Clove
8 Purvis Street
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Ushering in a new chapter for Nutmeg & Clove's 11th year is the celebration of “Our Community”, a menu that pays tribute to the individuals and businesses who build common ground among the people around them. This is particularly apt in 2025 as Singapore celebrates its 60th year as a nation, under the SG60 theme of “Building Our Singapore Together”. The months-in-the-making project was a huge undertaking, as the team wanted to not just support these individual businesses but also to raise awareness by putting faces and pictures to their stories.
For example, Chun Mee Lee Rattan Furniture (122 Bukit Merah Lane 1, #01-68) was established in 1948, specialising in handmade rattan furniture that possesses a natural longevity in the skillful hands of its current proprietor Chen Fook Kee. The refreshing Rattantastic evokes the rattan palm in the form of bamboo liqueur and rum, paired with dried sugarcane, pine tea and green apple and celery juice. Kim Guan Guan (1550 Bedok North Avenue 4, #05-30), established in 1988, champions Singapore’s coffee heritage through their dedication to roasting and preparing traditional Nanyang-style coffee. Inspired by this heritage, the Dirty Kopi elevates the classic Kopi with a symphony of flavours: Bacardi Ocho 8 Year Rum for oaky depth, KGG Cold Brew Coffee for bold aroma, Cherry Brine for tartness, Berry Tea for floral notes, Fino Sherry for salinity, and Black Sesame Foam for nutty texture.
Offtrack
34 North Canal Road
Image credit: Offtrack | Facebook
Having just secured the number 25 spot on Asia’s 50 Best Bars list, Offtrack is known for serving up hearty pan-Asian food alongside a tight selection of cult classic cocktails, a packed schedule of local and international DJs and a rotating curation of art—all presented in a warm and homely space.
The music-centric bar was conceptualised by the co-founders of local music collectives Darker Than Wax and Ice Cream Sundays and features a carefully designed sound system playing a thoughtful selection of tracks, making it the perfect spot for music lovers.
Head bartender Joash Conceciao has put together a menu of classic cocktails that have been reinvented with a twist. Highlights include the Saturn, made with Fords Gin, passionfruit, lemon and almond and the Go Figure, made with whisky, rum, fig, black tea, cassis, and dry vermouth. The food menu, overseen by chef Edmund Low, showcases pan-Asian dishes like the Housemade Sourdough Roti, Thai Tuna Tartare, Teochew Ceviche, SF Style Garlic Noodles and Tamarind Glaze Black Angus Short Rib.
Chandu
1 Unity Street
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Helmed by Karlo Torres as Head Mixologist, Chandu is a hidden speakeasy at the back of The Robertson House—you’ll know you’re in the right place when you find a nondescript black door with a gold handle in the shape of a round moon. Drawing inspiration from opium dens and clan associations, Chandu, which means opium in Malay and moon in Hindi, focuses on cocktails with a tale and market-to-glass specialties.
As the ingredients used are sourced daily from the street markets of Singapore, as well as from local urban farmers such as Edible Garden City and Victory Garden, you can expect variations on drinks with every visit. Some of their signature cocktails include Be On Time (Ceylon arrack, melon, genmaicha sol, yogurt whey, honey and thyme) and Death and Taxes (Seven Tails XO Brandy, Mackintosh Blended Malt, saffron, figs and cacao husk).
Parliament Bar
18 Teck Lim Road, #02-01
Image credit: Parliament Bar | Supplied
Looking for a cosy place to kick-start the night? This 80s retro Americana bar has an exceptional level of fun vibes to bolster your after-hours in Singapore. Tucked away on the second floor of a Teck Lim Road shophouse, Bar-Owner Daniel Raghani and the team behind PleasureCraft group have raised the bar—both literally and figuratively—when it comes to unwavering rock n roll vibes.
Having just celebrated its first birthday, Parliament Bar has unveiled an all-new cocktail menu which pays homage to pop culture, music and sci-fi. Find a booth and enjoy an 88 Miles Per Sour which draws inspiration from the iconic film ‘Back to the Future,’ where innovation and adventure collide. This cheeky libation features brown butter fat washed Maker’s Mark Bourbon, cloudy apple, spiced orange, citrus and Angostura Bitters. For those looking for a little caffeine hit, the White Widower puts a playful twist on the classic White Russian, featuring Canerock Rum, Galliano Ristretto and topped with a healthy dose of whipped soft serve—it’s honestly one of the best cocktails we’ve tasted in a long time.
If you fall for Parliament Bar and want to settle in for the night, you can tuck into classic Americana bites like the Parliament fried chicken burger, tater tots with garlic chilli dip and Spam fries with salsa picante mayo.
Last Word
8 Purvis Street, #02-01
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Last Word (number 93 in Asia's 50 Best Bars List) is the quintessential classic cocktail haven by the team at Nutmeg & Clove, aiming to rekindle the romance of classic cocktails. Beyond being a bar, it embodies Japanese bartending, emphasising technique and precision in a minimalist space adorned with soft hues and clean lines.
Journey through five eras with meticulously crafted cocktails—the Golden Era, Prohibition Era, Years of Indulgence, The Dark Ages, and the Cocktail Revival. We are big fans of their signature Clover Club which features Roku Gin, Dry Vermouth, raspberry, hibiscus, dried rose, lemon, and egg white. As for the food, you can expect a series of small dishes inspired by minimalist Japanese recipe. Truffle Edamame, Crispy Gyoza, Tonkatsu Sando and Chicken Karaage get our vote.
Jungle Ballroom
16A Duxton Hill, 03-03
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Jungle Ballroom’s Head Bartender Adrian Besa with fellow scouts Akmal Haqim and Lee Rosli, explore 11 new territories including Cambodia, South Korea, Malaysia, China, Japan and more on a mission to reinspire and rejuvenate the local mixology scene with the launch of its new cocktail menu, Jungle Journeys Vol.2. This new 16-cocktail collection is dedicated to the escapades, encounters and essences of Jungle Journeys and the team’s adventures.
From the lively beaches of Goa to the serene landscapes of Okinawa, the menu showcases the depth and diversity of our neighbours. “One of the main goals with this menu was to spotlight the remarkable yet often overlooked spirits of Asia,” says Besa. “We want these cocktails to be a tribute to the local culture and the artisans behind these exceptional products.”
Blue Ocean, named for the waters surrounding the cluster of islands best known as Japan’s island paradise, is crafted with Okinawa Gin, toasted rice vermouth, spirulina, and sea grapes, a clear but intriguing link to the tranquil waters and laid-back days the trio spent on the island. The cocktail showcases a unique fusion of oceanic flavours and is served in a martini glass, garnished with ginger flower.
From Japanese islands to the shores of Bali, Java, combines one of Bali’s finest pink gins, the East Indies Pink Pomelo Gin, coffee and orange zest infused Belvedere in a citrusy espresso martini twist. Presented in a coupe glass and topped with a demerara java cream float, Nusantara cold brew cream blend, vanilla and orange zest, Java evokes the rich, bold and refreshing flavours of an exotic Balinese adventure.
Level 1 at White Shades
25 Boon Tat Street
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White Shades, the four-storey cocktail playground on Boon Tat Street, has recently relaunched its Level 1 space. Previously a decadent confectionery parlour serving up ice creams and ready-to-drink low-alcohol tea cocktails, the ground floor of the bar has now undergone a major transformation to emerge as an urban enclave for highball connoisseurs.
Ditching the previous pastel tones, the space now gives off a Japanese-inspired speakeasy vibe with a drinks menu that showcases a selection of highball cocktails inspired by the rich tapestry of Japanese mixology. Highlights include the PawPaw Plum highball which fuses gin’s botanical notes with sour plum and soursop, creating a vibrant, tangy and fruity drink. Spear The Melon is crisp and refreshing, soothing senses with rum, spearmint, watermelon and ice-cold watermelon garnish. Mango Agogo features vodka and tangy housemade mango yoghurt twirled with zesty grapefruit to create a bright and citrusy highball.
You’ll also find a revamped food menu featuring small plates of izakaya-style bites designed to complement your highball journey.
Night Hawk
43 Tanjong Pagar Road, #01-02
Image credit: Night Hawk | Facebook
Securing the number 16 spot in Asia’s 50 Best Bars 2024 list, Night Hawk is helmed by chief bartender and owner, Peter Chua. A well-known name in the in the Singapore bar scene, Chua has also worked on the likes of Junior The Pocket Bar and Nemesis.
Inspired by American artist Edward Hopper’s iconic 1942 painting of almost the same name, Night Hawk is a 25-seater immersive cocktail bar that tackles the paradox of blending the past, present and future into an intimate and impressive venue.
As for the drinks, you can expect reinventions of the classic along with some unusual flavours like miso, peanut butter and green chilli. Some of favourites include the Gamma-ray Holiday (a modern twist on the Midori Sour with bitter gourd for an added twist) and Savour The Future 2.0 (a modern take on the dirty martini using vodka, miso dashi secco, celery and pickle brine).
The food menu showcases a small selection of American bar snacks. Think buffalo wings, loaded fries and mac and cheese.
Puffy Bois
20A Bali Lane
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Puffy Bois, everyone’s favourite pizza and cocktail bar, has recently refreshed its drinks menu. With drinks designed to be easily approachable and enjoyable, the new menu offers a variety of styles and flavours whether you’re stopping by just to relax with a drink and some friends or looking for something to wash down a few slices of delicious pizza.
Anchoring the list as a carryover from the opening cocktail menu, the What What is Puffy Bois’ customisable, sour-style cocktail. At the heart of the cocktail is a housemade blend of citruses (lemon, lime, pink grapefruit and calamansi), mixing the juices with an oleo saccharum made from sugar, spent peels and husks to boost the citrus flavour. You can then design your perfect drink by selecting your spirit and style of serve (long, short or on the rocks), and if you’re feeling adventurous, opt for some additional bitters, modifiers or fresh herbs.
Other highlights include the Pillar to Post which draws inspiration from one end of the world to the other. This bitter and herbaceous yet fresh long drink marries an Alpine Amaro, French Vermouth and a unique housemade Australian botanical soda—Strawberry Gum—for a Puffy Bois spin on a classic Americano.
Drawing from co-founder Zul Zaba’s childhood memories, the nostalgic Ok Go incorporates elements familiar to many Singaporeans and Malaysians. The clarified milk punch features coconut fat-washed gin, dry sherry and clarified milk tea, lightly accented with a carbonated jackfruit ice cream soda.
As for the pizza, there’s five to choose from and they can be ordered by the slice or pie. The margherita and pepperoni are mainstays, while the additional three will change based on the team’s creative whim.
28 HongKong Street
28 Hongkong Street
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Although this ground floor bar behind an inconspicuous, unmarked door is no longer a secret, the speakeasy vibes live on at 28 HongKong Street with its dim, loungey atmosphere and delicious cocktails, all expertly shaken and stirred, or perhaps served with hand-carved ice.
Now, the well-loved neighbourhood bar and cocktail destination has unveiled a new cocktail menu created in collaboration with four local tattoo artists. DR-INK! features new signature cocktails inspired by the artists’ designs that depict what 28 HongKong Street represents to them, with references to their own experiences, childhoods and nostalgic influences from Singapore.
Our pick is the Burung Bathikan featuring Aba Pisco, house-made rambutan shrub, St Germain elderflower liqueur and Mancino Sakura Vermouth—a deliciously smashable twist on the Pisco Sour. The drink was inspired by Honest Bob Tattoo’s exquisite design depicting a batik burung alongside bauhaus symbols.
Femme Fatality featuring Greater Than Gin, chrysanthemum, absinthe, Benedictine and honey vermouth is an elegant martini-style cocktail which was inspired by a Of Gods and Monsters tattoo design, which portrays the bar’s audacious spirit as a cool, tattooed and sword wielding female - a nod to the growing influence of female bartenders in Singapore and the fact that they now make up two thirds of the bar’s team at 28 HongKong Street.
Employees Only
112 Amoy Street
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Since its launch in 2016, 12 years after the original New York City launch, Employees Only Singapore has become famous for its raucous vibe and bartenders who are the life of the party.
Tucked away behind a fortune teller's lair on Amoy Street, the bar is led by Igor Hadzismajlovic, one of the five founding partners of Employees Only New York, and is a regular on the Asia's 50 Best Bars list, with it most recently charting at number 38 in 2024's rankings.
The cocktail menu is divided into EO Classics (time-tested tipples from EO New York), EO Singapore Signatures (showing local twists and flavours), and Fancy Cocktails (using premium ingredients and more refined techniques). Our favourites include the Fraise Sauvage, made with Bombay Sapphire Gin, wild strawberries, Tahitian vanilla and EOSG Prosecco, and the Ready Aim Fire which is a combination of mezcal, lime juice, honey-pineapple syrup and bitters.
Atlas
600 North Bridge Road, Parkview Square
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Atlas arguably became Singapore’s most iconic bar as soon as it opened in 2017, not least because it’s home to the world’s largest collection of gin—1,300 labels and counting. Taking over the vast lobby of Parkview Square, the bar’s focal point is an ornate 15-metre-tall Art Deco ‘gin tower’ with carved timber columns.
While these gins can be tasted neat, the bartenders specialise in classics-inspired cocktails, such as the Atlas martini, which features orange bitters and Champagne vinegar. Speaking of Champagne, the bar is also known for some truly rare bottles of bubbly from the owner’s family’s own collection.
Currently ranked number 49 in Asia's 50 Best Bars List, the team at Atlas have just launched a new cocktail menu, Preservation of Fire. Conceived by Head Bartender Lidiyanah ‘Yana’ K, this menu pays homage to the rich history of cocktail making techniques and enduring traditions that have fuelled generations of bartenders. The drinks are separated across four chapters, each representing a technique used in bartending: carbonation, temperature, washing, and infusion. Four cocktails, each offering a classic style— martini, champagne cocktail, sour, and old fashioned—appear in each chapter.
Our favourites include The Jubilee Royale which brings together gin, rum, rose infused rosso vermouth and raspberry liqueur before an effervescent splash of champagne, and the non-alcoholic Age of Discovery which features Seedlip Spice with raspberry-infused Italian soda and a passionfruit vanilla syrup.
Sago House
37 Duxton Hill
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Born during the 2020 lockdown, Sago House was set up by three industry veterans—Desiree Jane Silva (ex-28 HongKong Street and EC Proof), Jay Gray (now the man behind Idle Hands) and Abhishek C George (Spiffy Dapper, among other venues)—as a true labour of love. The interior was built almost entirely by hand, with 80 per cent formed from upcycled materials. In 2023, the bar was forced to move to Duxton Hill, but the team made sure to bring with it the same spirit, style and philosophy that earned its original location its beloved status.
Currently sitting at number 15 in Asia's 50 Best Bars List, this truly authentic and independent institution focuses on hospitality and community as well as reusability, up-cycling, and good old-fashioned hustle to bring you a weekly rotating menu of cocktails and tasty bites created from local produce.
Convivial
11 North Canal Road, The Offshore, #01-01
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Singapore’s first and only dedicated champagne bar, Convivial is located on the fringe of Boat Quay and offers an intimate escape reminiscent of a champagne cave in France. Founded by Yeo Xi Yang, the winner of the Singapore National Sommelier Competition 2022, the bar has quickly become a staple for those looking for a unique and refined champagne experience.
The champagne selection showcases the richness of the region, from single varietal wines sourced from individual vineyards to multi-vintage blends. You can savour exceptional wines such as Salon “Cuvée S” Grand Cru Blanc de Blancs, Brut 1990, and Laherte Frères “Les 7” Solera, Extra Brut NV. The celebration of bubbly extends beyond champagne to include sparkling wines from around the globe, as well as artisanal ciders and beers. The bar also offers a diverse array of white, red, and sweet wines, each with its own unique story involving fizz.
Feeling peckish? The food menu has been expertly crafted to complement the featured champagnes and wines. Highlights include Prawn & Pork Tortellini, featuring prawn and lobster bisque, served with chicharrón and sakura ebi, Guinea Fowl served with guinea fowl jus, carrot puree, and haricots verts, as well as a selection of charcuterie, cold cuts, and cheese.
D.Bespoke
2 Bukit Pasoh Road
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Japanese cocktail bars—with their hyper-precise technique and near-obsessive attention to detail—are a genre that has to be experienced to be believed. And experience it you can in Singapore, which is home to one of the world’s best Japanese bars, opened by Daiki Kanetaka, who calls legends such as Bar High Five’s Hidetsugu Ueno his mentor.
No bottle along the polished timber bar is out of place at D.Bespoke, and punters watch with a hushed reverence as their drinks are crafted with the utmost care. Apart from a fine collection of whisky, D.Bespoke also specialises in cocktails that are tailor-made for each guest. Such a rarefied experience doesn’t come cheap, but neither does your crystal-clear hand-cut ice.
Le Bon Funk
Various Locations
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Looking for a change from cocktails? Le Bon Funk is as much a natural wine bar as it is a restaurant, with easy-going French-ish bites, from charcuterie to roast chicken. The bottle-only wine list changes frequently, but expect highly quaffable drops by low-intervention makers mostly from Europe, from the illustrious to the cult, to the virtually unknown. With outlets at Club Street and Holland Village, it's the ultimate neighbourhood wine bar.
Native
52A Amoy Street
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Comprising a restaurant on the first floor, a cocktail bar on the second and a fermentation lab on the third, Native (number 31 on Asia's 50 Best Bars List) has always been guided by a sustainability-led philosophy, putting particular emphasis on local and regional ingredients.
It’s hard to imagine that there’s much to forage in glitzy Singapore, but locals like Vijay Mudaliar and his team know that there’s still plenty of truth to Singapore’s old nickname, “Garden City”. They find all manner of herbs to combine with local fruits, vegetables, spices and spirits from Asia, and even make their own distillates, resulting in cocktails that have a true sense of place.
Your carbon footprint from sipping on these tipples is lowered too, thanks to Native’s commitment to sourcing local and being zero waste, which includes furniture made by local artisans, composting, experimenting with ways to upcycle food waste, their own little garden, and being completely plastic-free.
Cat Bite Club
75 Duxton Hill
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Having only opened in June 2023, Cat Bite Club has already cemented itself as a major player in the Singapore bar scene. Tucked away behind a secret entrance—look for the glowing red sign with a mischievous Cheshire cat grin and you’ll know you’re in the right spot—Cat Bite Club specialises in agave and rice spirits.
While agave and rice spirits come from vastly different parts of the world and can carry a wide range of flavours, they share many common threads. Beyond the obvious when it comes to fermentation and distillation, the two also have a strong cultural significance, with a deep history in Mexican and Asian culture respectively.
Signature serves include the Cat Bite Margarita with Código 1530 Blanco Tequila and Siete Misterios Espadín Mezcal, and the Soju Sprint with Tokki Soju. The food menu mirrors the flavours found in the drinks, with a mix of traditional Mexican and Asian bar bites such as chilli chicken bao, tuna tostada and chips and guacamole.
Manhattan
1 Cuscaden Road, Level 2, Conrad Singapore Orchard
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If you want nothing more than to sink into a Chesterfield in your glad rags with a perfectly made classic cocktail in hand, look no further than Manhattan. This sumptuous spot celebrates the bars of grand New York hotels in their halcyon days and elevates it for the sophisticated modern drinker.
Specialising in American whiskey, the bar even houses its own ageing barrels and has an exclusive collection showcasing the country’s finest bourbons, ryes and more. This opulent package has made it one of the highest-ranked bars not only in Asia, but the world in the annual 50 Best Bars lists.
Jigger & Pony
Amara Hotel, 165 Tanjong Pagar Road
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From humble origins on Amoy Street to its now sumptuous digs at the Amara Hotel, this Singapore stalwart has featured in the top 10 of Asia’s 50 Best Bars rankings for the past six years. It is currently ranked number three in Asia and number one in Singapore.
Named after standard pour sizes (a jigger is 1.5 ounces, a pony is one) this suave salon dishes out plenty of vintage vibes, accompanied by classic cocktails and new concoctions inspired by them. The Old Fashioned is Jigger & Pony's signature, but don’t let that discourage you from ordering from other corners of the vast menu—from Sakura Martinis to Williams Coolers, or perhaps a punch bowl if you’re a big group (or plan to drink like one).
Low Tide
98 Club Street
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Opening its doors in May 2021, Low Tide is spread over two floors, each with a unique tropical concept. On the first level, you’ll find an expansive outdoor terrace where bartenders serve refreshingly tropical drinks that respect the classics while expanding upon them.
The food menu is rooted in Southeast Asian flavours and is designed for sharing. In the basement you'll find The Cave, which exudes dimly lit dive bar vibes, in the best possible way, and has a stronger focus on high quality tropical spirits while offering specialised small dishes.
Ume San 100
190 Middle Road, #02-07 Fortune Centre
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Hidden away behind a row of unassuming Japanese vending machines in Fortune Centre (near Bugis MRT station), you’d easily miss Ume San 100 if you didn’t have the inside scoop. Part ramen bar, part speakeasy, the small but mighty Izakaya boasts the largest selection of Umeshu in Singapore.
Lunchtime guests can cram onto small wooden tables and dig into steaming bowls of spicy ramen topped with minced pork, or snack on crunchy garlic chicken karaage. At night, the menu expands to include Japanese favourites like sea urchin croquettes, charcoal wagyu fried rice and their signature Umesan Nachi Pagoda—a selection of seafood-focused treats and a stack of crunchy, fried gyoza skin for dipping.
From 5pm onwards it becomes a pure bar setting (aged 18 and above only) with a drinks menu offering page after page of the best plum-based Umeshu and plenty of playful cocktails—so don’t skip out without sinking a few cold ones at the bar.
The Tippling Club
38 Tanjong Pagar Road
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When Aussie Ryan Clift opened The Tippling Club in Singapore in 2008, not only did it become known as one of the city’s most progressive, envelope-pushing restaurants, perhaps even more ground-breaking was that the bar was as much of a feature as the food.
Popular as ever, the beverage offering borrows heavily from the kitchen, often with edible ingredients, rather than spirits, leading the charge. If you’re not going for the full restaurant experience, don’t miss the chance to have expertly paired snacks with your drinks at the bar.
Southbridge
80 Boat Quay, Level 5 Rooftop
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One of Singapore’s best-kept secrets, Southbridge is the city’s rooftop destination for chic and buzzy bar dining. The fully alfresco rooftop bar, which is located on top of a refurbished heritage shophouse, has one of the best 360-degree views of the Singapore skyline, which spans from the historic Parliament House, across the Singapore River, to the iconic Marina Bay Sands and Boat Quay skyline.
The 100-seater bar-restaurant serves up a fun dining experience, with gins from around the world and craft cocktails accompanying its elevated small plates menu focused on oysters and casual nosh. All of Southbridge’s original cocktails are made using artisanal spirits from small-batch distillers, homemade infusions and aromatics, and fresh tropical fruits. Inspired by sultry midsummer nights, the craft cocktail menu offers refreshing coolers and long drinks, as well as a dedicated section of delicate low-ABV drinks.
Ume Maru
14 Scotts Road, #05-26, Far East Plaza
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From the same team behind Ume San 100, Ume Maru is Singapore’s first secret craft whisky and bespoke cocktail bar inspired by Jimbocho Japan—one of Japan’s best-known areas filled with many bookstores.
To find the bar, look for the floor-to-ceiling shelves of books holding an array of manga comics, anime books, and graphic magazines. More comics are also available inside for your reading pleasure while you wait for your friends or if you’re looking to enjoy them with your drink.
Taking its drink menu as seriously as its anime and manga list, Ume Maru serves up clever and meaningful cocktails inspired by renowned titles. The Songbird draws inspiration from the anime ‘Belle’ that tells the story of Suzu who overcomes her fear of singing in public by joining a virtual world and embarks on an adventure in which she finds herself and the courage to pursue her singing dreams. Its bright red colour is an ode to Suzu’s dress as well as the icon Japanese Red Songbird, known for its melodious tunes during the peak of Japan’s Spring when Sakura and many other flowers bloom. It is a light, fruity and refreshing drink made with strawberry umeshu, vodka, sakura, lavender and citrus.
For whisky lovers, the Craft Whisky Tasting Set invites you to indulge in a selection of craft whiskies from around the world (many of which are exclusive to Ume Maru). Each flight comes with three expressions of 30ml tasters.
DAILY BEER
212 Telok Ayer Street and 30 Victoria Street, #01-04
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Founded in 2014, DAILY BEER is the leading craft beer and fried chicken chain in South Korea with over 370 outlets. Its unique blend of high-quality craft brews and signature dishes has earned the brand a celebrity following and millions of fans across South Korea. Known for its innovative approach and commitment to quality, DAILY BEER partnered with Katrina Group to open its first international location in Singapore’s Telok Ayer district in April 2024 followed by a second location in CHIJMES just a few months later.
You can expect a delicious selection of their signature Angry Bird fried chicken which is available in five different flavours including a red and spicy Angry Bird sauce or the crowd-pleasing kimchi sauce. There is also a variety of all-time favourite Korean dishes such as the Daily Buddae Tteokbokki, a robust army stew with rice cakes, sausages, and noodles; Premium Fish Cake Soup, a comforting broth with assorted fish cakes and shrimp; Grilled Dried Pollack, a popular Korean side dish; and crispy Original French Fries with a choice of seasonings. For a lighter option, the Cajun Chicken Salad offers a refreshing mix of greens, crunchy fried chicken, and creamy dressing.
As for the beer, highlights include a Telok Ayer exclusive, the refreshing, fruity Telok Pale Ale, and the K-Ginseng Lager, brewed with whole Korean ginseng. Brewed in Busan, the award-winning Gijang Sour Weiss (served only at the CHIJMES location) is a dry-hopped sour ale featuring a tart, lemony, and fruity flavour, balanced by a robust hop character at its core. Made purely with malt, hops, and yeast, this brew pairs impeccably with their signature Angry Bird - Red, as the acidity and tang of the sour Weiss can help to cut through the heat of the red and spicy sauce.
Barbary Coast and Deadfall Cantina
16 North Canal Road
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One location, two two stand-alone venues. From the team at Compound Collective, here you'll find Barbary Coast upstairs and Deadfall Cantina downstairs.
Barbary Coast is based on the eponymous drinking holes of San Francisco's Barbary Coast area during the gold rush of the 1840s. When miners struck gold, they got suited and booted into the finest finery and headed to the nearest ballroom. These were often run by madams, served premium products and afforded a little more privacy from prying eyes on the street. Plush and opulent, it's the kind of place discerning drinkers who have a keen eye for details go.
Deadfall Cantina on the other hand is an agave forward neighbourhood watering hole pouring friendly, fuss-free libations, served straight up with a twist. Paying homage to all things Mexico, the drinks menu showcases one of Singapore's largest collections of agave-based spirits, accounting for roughly 70% of the bottles on offer—split evenly between mezcal and tequila. We recommend the piña colada-margarita hybrid Pina Margarina, featuring Los Arcos Tequila, coconut, pineapple, cordial, lime and saline.
1939
36 Keong Saik Road
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One of Keong Saik Road’s most loved destinations, Potato Head Singapore has officially rebranded as 1939. Built in its namesake year, the Art Deco building that 1939 calls home has long been a fixture of Singapore’s Chinatown, dating back to its original concept as the renowned Tong Ah Eating House.
The new multi-level concept merges the iconic venue’s storied past with a modern vision focused on culture, creativity, and conscious hospitality. Ducking into the speakeasy-style Studio 1939 Cocktail Bar on Level 3, deep hues and rich textures create a cosy yet sophisticated atmosphere. Here, the cocktail programme introduces an innovative concept rooted in "Beats per Minute" (BPM), where each cocktail reflects the energy of music genres through its composition.
Meanwhile, the cocktail offerings at the Rooftop Bar on Level 4 embrace a tropical flair, perfectly matching the laid-back vibe and stunning city views. While both levels follow the BPM concept, their distinct flavour profiles create unique atmospheres. On weekends, Studio 1939 comes alive with high-energy DJ performances, while the Rooftop offers a more relaxed setting perfect for sundowners and socialising under the stars.
East47
1 Cuscaden Road, Level 2, Conrad Singapore Orchard
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From the team behind Manhattan bar, East47 is a new 12-seater imaginative cocktail studio nestled within Manhattan and aims to blend free-spirited creativity with forward-thinking innovation.
At the helm of this bar-in-a-bar is Head Bartender Antonino Donato, alongside Manhattan’s newly appointed Assistant Bar Manager, Riccardo Lugano, formerly of London’s Connaught Bar, and Chef de Cuisine Carolyn Or. Together, they have crafted a cocktail and culinary program that transcends traditional boundaries, drawing inspiration from Andy Warhol’s iconic Silver Factory on East 47th Street in Manhattan.
Featuring a collection of seven libations and plates, East47’s debut menu, Volume 1: High Low, spotlights the vibrant interplay between high art and popular culture that was central to Warhol’s legacy. The Cosmo Marilyn, a lively Cosmopolitan-style drink, pairs Orientalist Vodka, Ocho Tequila, and milky oolong tea with passion fruit and pecan nuts, echoing Warhol’s “Marilyn Diptych”. This cocktail is complemented by Chawanmushi, a tea-infused egg custard topped with fresh Hokkaido uni. Miss Brown, a sophisticated take on the Espresso Martini and a tribute to Warhol Superstar Tally Brown, is matched with Duck, a foie gras torchon silkily glazed with sake balsamic and served on a brioche bun. All cocktails and dishes are available à la carte, with recommended pairings, or as part of a degustation experience of three food and cocktail pairings.
The Store
11 Neil Road
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The exterior of this speakeasy might be unassuming, but the drinks list and cool interiors are anything but.
Slip through The Store’s green door on Neil Road to find a moodily lit cosy bar. Designed to look like a rockstar’s living room, you can lounge on the leather couches, or pull up a stool at the bar while sipping your way through their impressive drinks list. Order their Smonkey Biscuit Sour and Umezu Highball and thank us later. Feeling peckish? There’s a range of tasty bar snacks, like prawns, mussels and cured meats to fuel you up.
Middle Child
200 Middle Road
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Middle Child is a fun new wine bar founded by the same people behind Moonstone bar on Amoy Street. Inspired by alfresco European cafes, Middle Child is all about showcasing natural wines and craft beverages from around the world in a fun and casual setting.
The space features full-height windows inviting natural light along its street-side location. Perfect for people-watching while enjoying a hearty Italian-inspired sandwich. You can indulge in cold-cut sandwiches topped with creamy pistachio and artichoke creams or dig into hot sandwiches of braised and grilled meats. Wrap it all off with a creamy gelato, refreshing sorbet or one, two, maybe three glasses of wine.
Once the sun goes down, Middle Child takes thing up a notch with disco lights and a roster of DJ's. It’s the perfect come-as-you-are day-to-late spot.
Origin Bar
22 Orange Grove Road, Shangri-La Singapore
Image credit: Origin Bar | Facebook
Located within the lobby of Shangri-La Singapore, Origin Bar (currently number 32 on Asia’s 50 Best Bars list) is a venue inspired by journeys, both physical and experiential. Boasting an old-school train station vibe, the bar has borrowed design elements from Central Station in New York, so expect to find everything from vintage wall lamps to architectural soaring arches and plush seating, most of which is facing the bar, making a clear point as to the star of the show.
Led by Beverage and Bar Manager, Adam Bursik, the menu concept changes annually. The latest inventive iteration is Infinity: Bartenders’ Far-fetched Ideas. We recommend Toast & Caviar, a vesper-meets-breakfast-martini with burnt-bread distilled vodka, stirred down with bitter orange, drops of champagne vinegar and a little vermouth and Super Glow, made with a mix of Codigo 1530 Blanco Tequila, clarified kiwi, cucumber juice, vitamin C and green tea.
Looking for more? Check out:
- Where To Find The Best Chilli Crab In Singapore
- The Best Singapore Brunch Experiences To Try Right Now
- 10 Best Hawker Centres In Singapore For Budget-Friendly Eats
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