With nearly 6 million people living among 280 square miles, it’s not surprising that Singapore has plenty of great bars to choose from. Home to five of the Top 50 Bars in the World, the cocktail community is tight-knit and friendly. We learned of many great places to try through conversations with bartenders. In one case, a bar owner walked us to the next bar on our list because he didn’t want us to get lost. Over four days I conducted important research to bring you my list of seven cocktail bars not to miss in Singapore.

Tippling Club

38 Tanjong Pagar Road
Singapore 088461 | Mon-Fri: noon-midnight, Sat: 6pm-midnight

Tippling Club is a highly innovative restaurant with a highly regarded bar inside it. They received high praise from every bartender we talked to locally. While we didn’t dine in the restaurant, we did enjoy two of the best cocktails we had while in Singapore.

Their current menu is based on the life and work of famed French chef, Auguste Escoffier. I had the Bombe Glacée (left) made with vetiver, fig leaf, bee pollen, vanilla, tequila, soda, citrus, and served with a matcha meringue. It was unique and by far one of the most interesting cocktails I’ve ever had. Brian had The Golden Pheasant. Made from scotch, pink pepper, grapefruit, champagne cordial, and served with an orange custard.

In celebration of the menu, drinks were served with cinnamon french bread and melted rum butter.

Operation Dagger

7 Ann Siang Hill #B1-01
Singapore 069791 | Mon-Sat: 6pm-LATE

Operation Dagger is hidden behind a non-descript door off a quiet part of the street. This bar is super unique, and it’s currently ranked 23rd in the world. All of the bottles have a cryptic chemistry-lab look and drinks are mixed in beakers. The burned out lightbulb ceiling was a quite a piece of artwork.

The menu lists the flavor profile of the drinks, and not the spirits inside them. I had the Gomashiho which highlighted flavors of toasted sesame, cucumber, and ginger and the spirit was a sesame-infused vodka. The experience was interesting and the drinks were great.


#01-01 19 Amoy Street
Singapore, 069854 | Mon-Sat: 12pm-midnight

Open for just two months, platform. is already drawing positive attention in Singapore. Named one of the Top Ten New Bars in the city, platform. serves coffee, tea, cocktails, snacks, and mocktails. I had the Orange Blossom which was made with mezcal, orange blossom honey, grapefruit, salt, and maraschino cherry. It was light and refreshing.

The bar is super minimal and sleek. We also enjoyed a light dinner of portobello sandwiches and a charred brussel sprouts salad. Both of them were really good, especially considering they were prepared in a variety of countertop appliances and toaster ovens.

Bitters & Love

18 Telok Ayer Street
Singapore 068587 | Tue-Thur: 6pm-1am, Fri: 6pm-2am, Sat: 7pm-2am, Sun-Mon: Closed

Bitters & Love was easily one of our favorite bars and made me wish we’d had time to go back more than once. In addition to a creative menu, the staff was warm and welcoming. One of the owners, Fiona, wouldn’t let us leave at the end of the night until we’d done cocktail shots with her.

It’s hard to judge a bar on just one drink, so between Brian and I, we tried four drinks. I had the Signor Aspro which is made with gin, calamansi, citrus, egg white, and grapefruit bitters. My second drink was the Makan at Midnight (right). It was a spicy and citrusy mixture of basil-infused gin, chili-infused Aperol, lime, sugar, bitters, saline solution, kaffir lime, and BKT bitters.


600 North Bridge Road 
Singapore, 188778 | Mon-Thu: 10am-1am, Fri: 10am-2am, Sat: 3pm-2am

Parkview Square was built in 1999 and opened in 2002. In addition to housing some of the most expensive office space in the city, its lobby contains the eighth best bar in the world. The Art Deco-style shows up throughout the building.

ATLAS is SO impressive, and was primarily gin, so that’s a plus. This bar has vintage gins on their menu dating back to the 1910’s. And, see the box at the top of the photo? That is a harness that used to be used by a “wine fairy” to collect bottles for use by the bartenders. Brian was highly amused by this video of it in action.

I think it’s safe to say that I was very happy with this choice – both the bar and my cocktail. The current menu is based on the Art Deco period of the 1920’s and 30’s. The Rose-Colored Glasses is made with Japanese gin, elderflower, Greek vermouth, Palo Cortado sherry, and orange bitters. (Be on the lookout for more photos on my Instagram account.)


52A Amoy Street
Singapore 069878 | Mon-Sat: 6pm-midnight

We were lucky enough to randomly meet Vijay, the founder of Native, at a bar in Bali. It was already on our list for our trip to Singapore, but it was nice to have a personal invite to visit. They took great care of us when we were there. Native is currently ranked 13th in the world for best bars. They feature local spirits and foraged ingredients in their drinks which leads to a very unique and special menu. The second floor features an in-house lab where they create distillates, kombuchas, bitters, and more.

From the glassware to the garnishes to the bartop, everything is locally sourced. This includes the inspiration for the flavors in the cocktails as well. We tried most of the current menu because of how delicious and light the drinks are. A few favorites, from left to right:

  • Concrete Jungle (nutmeg leaves distillate, wild torch ginger, local mead, spring water, and pepper leaves);
  • Sarapan (coconut distillate, toasted bread crumbs, butter roasted coffee, soy gula meleka, pandan egg strings); and
  • Medini (Bidens pilosa distillate, pine kombucha, and mangrove wood smoke).


Last, but certainly not least, is Manhattan. Currently ranked the third best bar in the world (and yes, I was geeking out a bit), this bar is located inside the Regent Singapore hotel. It is so dark and swanky but the staff were very friendly and helpful with drink selections. Also, every drink comes with a little sandwich.

Featuring sumptuous seating, custom clear ice, and a never-ending bowl of fresh bbq popcorn, this place was fantastic. It was the perfect location for a final night in town.

The wild salmon ceviche tacos and crispy golden cauliflower with blue cheese, pomegranate, tahini, and pistachios.

This is maybe the finest cocktail I’ve ever had. The Princess Cut is not only gorgeous but is absolutely delicious. Made with G’Vine Floraison gin, June Fleur de Vigne liqueur, hibiscus syrup, lemon, rose water, champagne, and egg white. It was quite impressive.

I hope you enjoyed this virtual tour of the seven cocktail bars not to miss in Singapore. Did I miss any spots that you love? Comment below!

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