MANHATTAN

regenthotels.com/regentsingapore/dining/manhattan
Regent Singapore, 1 Cuscaden Rd
Number 3 on the World’s 50
Best Bars list 2018
Number 2 on Asia’s 50
Best Bars list 2019

ACCLAIMED AS ONE of the top three bars in the world, Manhattan has become a drinking destination in itself and celebrates the glamorous era of old New York in a magnificent space set within the Regent Singapore. Here you will find classic and forgotten cocktails that leap from the pages of history.

The world’s first in-hotel rickhouse is used to finish whiskies and other spirits and to age bitters and single-cask cocktails. Must-tries include a unique solera-aged Negroni, and the housemade rock and rye. The ingredients room, lined with shelves of jars filled with the pickled, dried, dehydrated and marinated elements designed to elevate your specially curated creation, will have you mesmerised. Attention to detail at Manhattan is super-slick; high-density, hand-cut chunks of ice ensure flavour is at a premium and handcrafted glassware from one of the world’s oldest glass factories makes each creation as decadent as it is delicious.

Ladies, if ever you were to wear that perfect little black dress, this is the place…n the Asia’s 50 Best Restaurants list) where chef Ivan Brehm is channeling global inspiration served with an overarching message of kindness.

ATLAS

Parkview Square, 600 North Bridge Rd
atlasbar.sg
Number 8 on the World’s 50
Best Bars list 2018
Number 5 on Asia’s 50
Best Bars list 2019

THE TRADITION OF THE martini is possibly the most elegant and elaborate and the Atlas martini is one for your martini bucket list. Celebrating the art deco lobbies of Europe in spectacular fashion, Atlas is located in Singapore’s famous Bugis area and boasts a threestorey, 1300-bottle gin collection (some dating back to 1910), more than 300 champagnes and a cocktail menu that celebrates the classics. Conceived by Hong Kong property mogul CS Hwang as his tribute to “The Great Gatsby”, this magnificent room will blow you away. Gin-based cocktails feature heavily on the menu, how else will they work their way through 1300 of them? The must-have signature martini is made with London dry gin, ambrato vermouth, orange bitters and champagne vinegar and it is simply sensational. Atlas also made the Time 2018 list of the world’s top 100 places to eat and drink. What are you waiting for?

NATIVE

52A Amoy St
Number 13 on the World’s 50
Best Bars list 2018
Number 4 on Asia’s 50
Best Bars list 2019

KEEN TO INVESTIGATE a bar that tells a story of sustainability as well as it can, I could not miss out on a visit to Native, where founder Vijay Mudaliar and head bartender Leon Tan are delivering in spades. In this sustainably solarpowered brick bar, coasters are lotus leaves dried in the oven so they are reusable, napkins are linen and straws are made from lotus stems. At Native there is a strict regional policy of working with Asian distillers and supporting local produce and craftsmen, and Vijay is a pioneer in Singapore for urban foraging, searching for wild food sources and incorporating them into his cocktails. A lab on the second floor houses ferments and treasured recipe books and although I’m told that most of the lab creations never make it onto the menu, it is clear that the Native team are overflowing with ideas and at the forefront of the sustainable bar revolution. What you will find on the menu are concoctions taking inspiration from local culture such as the ‘Peranakan’ made with jackfruit rum, laksa leaves, goat’s milk, candlenut and gula melaka (a type of palm sugar made from the sap of flower buds from the coconut palm) or the ‘Pineapple Arrack’ based on an arrack from Ceylon and using old coconuts and pineapple skin fused with Sri Lankan spice.

While you are there head across the road to number 72 and eat at Nouri (currently number 39 o

Cocktail form Native
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