These new (or newly re­vamped) ho­tel bars are spic­ing up the lo­cal nightlife scene with an ex­tra dash of glam­our.


Three Sin­ga­pore ho­tel bars to visit.

1927 BAR

Perched atop SO Sof­i­tel’s white­washed neo­clas­si­cal build­ing from 1927, in the heart of the CBD, this fun, open-air venue has its own in­fin­ity pool, beck­on­ing pa­trons to slink into clam-shaped floats while clutch­ing drinks in bam­boo cups. Oth­ers bop to live beats by the counter where head bar­tender Thomas Sob­ota, who once helmed Keong Saik Road’s Li­brary Bar, gives old-world recipes the modern treat­ment. Flip through the menu, de­signed as a se­ries of tele­grams, and or­der the Tiki Time Bomb, a gin-based house sig­na­ture with burnt cit­rus notes. For some­thing re­fresh­ing with a kick, the Painkiller is a hearty dark rum cock­tail light­ened with co­conut cream and or­ange juice ( 6/F, 35 Robin­son Rd.; 65/67016800; sof­i­tel-so-sin­ga­


Travel and ex­plo­ration loom large at the Man­darin Ori­en­tal’s MO Bar, a haven of nau­ti­cal calm over­look­ing Ma­rina Bay that comes adorned with richly tex­tured de­tails: think puz­zle-like ar­range­ments in the metal ceil­ing pan­els, hand­carved wooden sculp­tures, and table­tops with the look of brushed sand. Bar man­ager Michele Mar­i­otti—who earned his stripes at The Savoy in Lon­don—en­joys a clas­sic ne­groni dur­ing his down­time, but here, he whips up fan­ci­ful cock­tails in ac­cor­dance with the sea­far­ing theme. Stand­outs in­clude the Mex­i­can-Ital­ian li­ba­tion Roar­ing City, a sparkling pineap­ple tepache and ver­mouth jelly con­coc­tion served on flo­ral Per­anakan-in­spired tile coast­ers; and Rough Wa­ters by the Coral Sea, an in­trigu­ing mix of herb-in­fused co­gnac and wine crowned with a squidink tu­ile styled as ed­i­ble coral ( 4/F, 5 Raf­fles Ave.; 65/6885-3500;­barsg).


The iconic Raf­fles ho­tel doesn’t reopen un­til mid-2019, but you can al­ready en­joy a tip­ple on the se­cond-floor ar­cade, where the re­cently re­stored Long Bar still con­jures up the breezi­ness of 1920s Malayan plan­ta­tion life. Set­tle down in a large rat­tan chair, crack open a peanut from your gunny sack, and toss the shell onto the black-and-white tiled floor, just as they did in the old days. Long Bar’s ul­ti­mate claim to fame is the Sin­ga­pore Sling, in­vented in 1915 by bar­tender Ngiam Tong Boon, and this sig­na­ture pink gin cock­tail has now re­ceived a luxe up­grade. Ver­sion 2.0 uses all-nat­u­ral craft in­gre­di­ents, in­clud­ing Widges gin spe­cially cre­ated for the bar, fresh pineap­ple juice, cherry liqueur, and grena­dine made with pure pome­gran­ate juice ( 2/F, 1 Beach Rd.; 65/6412-1816; raf­f­lessin­ga­

Clock­wise fromabove: A Tiki Time Bomb cock­tail at SO Sof­i­tel’s rooftop 1927 Bar; in­side the Raf­fles’ new-look Long Bar; Ital­ian bar­tender Michele Mar­i­otti helms the re­vamped MO Bar at the Man­darin Ori­en­tal.

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