Four fabulous bars in Singapore
Sip a sling or something more exotic at one of the Lion City’s classiest watering holes.
Sip a sling or something more exotic at one of the Lion City’s classiest watering holes.
Anouska’s
Having revamped the rooms at the five-star Duxton Reserve in Chinatown, renowned interior designer Anouska Hempel turned to the main bar, and such is the transformation it’s been named for her. Hempel has made great use of coloured glass and lots of soft lighting in an intimate space with comfy leather chairs and banquettes, perfect for a relaxed tete-a-tete. Hempel is also honoured with Anouska’s Sling, noted drinks curator Kamil Foltan’s mildly sour take on the legendary Singapore classic, in which Tanqueray and Dom Benedictine meet yuzu and Peychaud’s bitters. Another such twist is the Canton Sour, a melange of Monkey Shoulder triple malt, Amaretto Bianco, Angostura bitters, lemon and egg white. A respectable wine list has some worthy Australian labels, while the G+T origins include Greece, India, Japan and the ubiquitous Four Pillars Bloody Shiraz. Food is excellent dim sum and small plates from the Duxton’s Yellow Pot Restaurant.
Writers Bar
Raffles has embraced the heritage of its classy corner watering hole, one that’s hosted noted writers over many decades, with new cocktails inspired by a crime novel set in the hotel. Written by Vicki Virtue, A Raffles Affair has given head bartender Nicholas Alexander, a recent arrival from New York, scope to create the likes of Femme Fatale, made with Champagne Billecart-Salmon, apple brandy and Cocchi Rosa, and Agent Provocateur, a blend of Blandy’s Bual Madeira, El Dorado 12, Concord grenadine, lemon and mint. Declaring “the origin of any cocktail is very subjective, so there’s no right or wrong”, Alexander has also reworked the bar’s signature Million Dollar Cocktail, created by Ngiam Tong Boon who also gave us the Singapore Sling. Alexander’s version has a citrus hit of lemon and pomegranate around Raffles 1915 Gin from Sipsmith, sweet vermouth, bitters and pineapple. Also try his clarified English milk punch, highlighted by Chartreuse and smoky mezcal.
Bar Uva
Only a block or so from Raffles, narrow Purvis St’s old shop houses now host many eateries and bars, and the latest is a bright and at times noisy wine bar; all the gravitas has gone into the list. It covers the globe, so if you can look past sterling European, Californian and Australian labels, you’ll find fascinating offerings from Lebanon, Uruguay and even China. There are only nine wines by the glass but there are regular specials on bottles that drink well above their price point. And for a sparkling with a difference, there are examples from Britain and Argentina, and a Japanese fizzy sake. The food variety is almost at restaurant level, with plenty of small plates and sharing sizes that can include excellent Iberico pork jowl, pungent Italian salami and a Swiss Tete de Moine cheese that’s so light it’s almost fluffy.
Tanglin Gin Jungle
With a new distillery in the lush garden precinct of Dempsey Hill, Singapore gin favourite Tanglin has styled its companion bar as the Gin Jungle, and this sassy setting is almost swallowed by the tropical greenery all round. Its deck is the place to settle in for the afternoon, starting with a flight of Tanglin’s three core drinks. Black Powder is sharp, with great depth, whereas the Orchid, served with orange and cinnamon, is immediately yummy. The Singapore Gin, meanwhile, is served with a slice of pineapple. Tanglin does limited editions as well as gin-based liqueurs plus an aromatic vermouth for those heading down the martini route. Its menu items are lighter small plates, such as chargrilled padron peppers, wonderful satay sticks and a delicate green mango salad that complements the gins perfectly. Tanglin has distillery tours with tastings on Sundays, and it’s just a short ride from the good hotels at the western end of Orchard Rd.