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4 Cocktail Bars You’ll Love

Great drinks and yummy bar food – what else would you want on your ladies night?



Level 2 Regent Singapore, tel: 6725-3377. Open daily, 5pm-1am.

THE CONCEPT Styled to look like a gentlemen’s club, Manhattan oozes Great Gatsby-style charm and grandeur with its plush sofas, low tables and swanky private rooms flanking the main dining hall. While craft cocktails are the main deal here – head bartender Ricky Paiva barrel-ages them himself – the food is no less impressive, with a slew of American-inspired street nosh like hot dogs and kettle chips given the royal treatment.


  1. The Princess Cut –  a sparkling gin and champagne cocktail that’s finely balanced with the sweetness of house-made hibiscus syrup, the tang of fresh lemon, and a delicate floral note of rose water.
  2. The Eighth Ward – irresistibly seductive with its blend of whiskey, cherry liqueur and curacao orange liqueur.
  3. The Shrimp Ceviche Taco – a burst of flavours and textures in the mouth – the lemon juice-cured shrimp are served in crispy wonton “taco” shells with creamy avocado and a Bloody Mary cocktail sauce.


The Eighth Ward



38 Seah Street, tel: 6337-7355. Open Mon-Thu, 11.30am-1am; Fri, 11.30am-2am; Sat, 4.30pm-2am.

THE CONCEPT Calling the shots at the bar is Steve Leong, former bartender of Bitters & Love, one of the most established cocktail bars in Singapore. The exsous chef of L’Atelier de Joel Robuchon, Martin Wong, churns out European sharing plates from the kitchen.


  1. The Scandalous Pear cocktail – a pretty pink potion of Bankes gin, pear and lemon, topped with egg-white foam and a sprinkling of cinnamon sugar – it’s sweet, sour and a little spicy all at once.
  2. The Baby Octopus, Chorizo & Sundried Cherry Tomatoes – get transported back to Spain with its succulent whole baby octopuses – sous vide so they have a tender crunch – flecked with strips of spicy chorizo.
  3. Platter of Tess Wagyu Cubes & Bone Marrow – chunks of marbled beef soaked in spiced veal jus, and slices of toast to smear the meltingly soft bone marrow on.


Scandalous Pear



17 Ann Siang Road, tel: 6423-9885. Open Tue-Sat, 5pm to midnight.

THE CONCEPT Expect a selection of gin cocktails, floral liqueurs and even a nasi lemak-inspired drink from the 16-strong cocktail menu, which aims to reflect the evolution of our city from its trading port days to current cosmopolitan hub. The food menu, though lean, is no afterthought – every dish is conceptualised and prepared by head chef Tryson Quek, an alumnus of fine-dining restaurant Jaan.


  1. Aged for at least one month so that the flavours fully evolve, the Barrel Aged Singapura Sling is the most nourishing tasting cocktail we’ve had. The dry gin base is sweetened with goji and red date syrup, giving it a unique liang teh flavour that is quite refreshing.
  2. The Atlantic Cod Croquettes – filled with shredded cod, garlic infused cream and cream cheese. Every bite is heavenly, with tangy dabs of homemade lemon gel and smoked vinegar powder.
  3. Melt & Cheese – homemade tortellini stuffed with six cheeses, smothered in a home smoked bacon cream sauce with even more cheese, and served with a finishing touch of freshly shaved parmesan.


Barrell Aged Singapore Sling



102 Amoy Street, tel: 6222-9102. Open Mon- Sat, 6pm to midnight.

THE CONCEPT It may be run by the people behind sister bar Jigger & Pony, but Sugarhall distinguishes itself by focusing on rum and rum-inspired cocktails created by bar manager Aki Eguchi. Every cocktail on the menu has its own meter, ranging from hungry to full – “hungry” meaning less sweet and “full” being more saccharine. Diners can also look forward to hearty charcoal-grilled meats and vegetables.


  1. Broken Pork Sausage – a spicy house-blend served charred and smoky from the grill, on a soft bed of cabbage.
  2. The Pork Chop – brined so the 300g slab of meat is succulent throughout, and served with an orange-parsley sauce, a nice change from the usual pork-apple pairing.
  3. Old Cuban – a mojito like drink built from rum, mint, lime, sugar and a touch of sparkling wine.



By Rachel Xie, Simply Her, October 2014

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