The NCOClub, Singapore’s latest entertainment lifestyle destination within the South Beach precinct, has just unveiled three new F&B concepts. CoolCats, launched on Friday, is a live music venue and speakeasy concept featuring “modern-day interpretation of 1920s prohibition culture”. This plush bar area rolls out bespoke cocktails, and bar signatures such as the Mezcal Negroni, Queen’s Park Swizzle and The White Lady, injected with an inventive twist. Meanwhile, the music lineup changes weekly with regional and international musicians from New Orleans, Australia and London performing live on stage.
This is a champagne, caviar and oyster bar with a diving pool centrepiece (watch out for mermaids in the waters – no, seriously). This small bar tucked away at one end of The NCO Club collaborates with Louis Roederer to offer a collection of champagnes including the prized Roederer Cristal at $490 (something to consider for that special celebration). Cocktails ($30) like the classic Bellini and Asian-inspired After Hours – with lemongrass infused blue liqueur and fresh blackberries – are also concocted with Roederer Brut Premier Champagne ($130 for a bottle). As you sip your bubbly, feast on caviar from Aquitaine, France, fresh oysters from a renowned farm in Cancale, and fine Scottish smoked salmon.
Open: Tues to Sat, 5pm to 12am. fishpool.sg
Also part of The NCO Club, this is an intimate wine room and lounge featuring a private reserve of vintage and exclusive labels in partnership with California’s Stags’ Leap and Australia’s Penfolds. Wine buffs will be glad to learn that these wines are not available anywhere else in Singapore. The venue is reminiscent of a classic English hunting lodge where guests can relax with a glass of wine and canapes or dishes from other establishments in the NCO Club. Resident head sommelier, Fabien Duboueix, an Advanced Sommelier from the Court of Master Sommelier, works collaboratively with the respective wineries to curate the selection of wines. He’s also on hand to help with recommendations and food pairing.
Open: Tues to Sun, 4pm to 11pm. stagsroom.sg
Located at the new Six Senses Hotel at Duxton, Yellow Pot has an adjoining bar that showcases premium spirits, wines, local craft beers, artisanal Chinese teas and cocktails woven with Asian influences. The drinks menu features a selection of signature Yellow Pot cocktails ($22) that incorporates native Chinese herbal ingredients, and sweet botanical accents. For a floral-inspired aperitif, try the bar’s signature cocktail Escape to Kaifeng which infuses house-made chrysanthemum cordial with Tanqueray London dry gin. Chen Pi Collins is an East-meets-West spin on the timeless Tom Collins with Mandarin-infused gin and a citrus fizz, and the citrusy Pearl Lemonade is a cooling remedy of freshly brewed Chinese barley water spiked with single malt whisky. Hungry? Munch on bar bites such as Lemongrass Pork Sliders ($12) topped with bonito and wakame slaw; Curry Marinated Prawn Ball “Xia Qiú” ($14) with fried curry leaves; and Sichuan-style Popcorn Chicken ($14).
Open: Daily till 12am. www.sixsenses.com/hotels/duxton/
The buzzing Keong Saik Road welcomes another new restaurant-bar – The Guild – a collaboration between executive chef Vincent “Vinny” Lauria and Young Master Brewery, Hong Kong’s largest independent craft brewery. This hip joint offers 19 craft beer taps, including limited edition beers like the unique Days of Being Wild brewed with Dried Cherries. There’s also a rotating selection of independent craft beers from top international breweries. Natural wines and cocktails are available to boot. Expect refreshing highballs like the Louisville Lemonade ($15), made with Bulleit Bourbon, demerara syrup, homemade sweet and sour mix, and soda water. The food menu here weaves in locally sourced ingredients. Interesting dishes to try include the dry-rubbed BBQ Skate ($32) with sugar snap pea vinaigrette, and the signature Mac n’ Cheese ($18), topped with scallion and a house-cured egg yolk.
Open: Wed- Sun, 6pm- 12am. Tel: 6224 1262. www.theguild.sg