Break THE NORM

To stand out as a newly opened bar in a global cocktail capital, Republic Bar had to blaze a trail through its bold food and drink offerings.

Think of bar food, and sliders and fries are likely the things that come to mind. Massimo Pasquarelli, executive chef of the Ritz-Carlton, Millenia Singapore, had a different mandate when it came to Republic Bar’s menu. “The cocktail menu is devoted to a narrative of historical anecdotes from the 1960s and around four epicentres – Singapore, the UK, the US and Italy,” he says of the bar, which opened in April 2021. That’s why you’ll find a diversity of dishes, from British fish and chips to roasted Sicilian octopus and Singaporean kueh pie tee, presented in an elevated form.

“When people think of bar food, they think of shared finger food. We made sure our dishes are refined and shareable, but look nothing like the regular bar bites guests would expect. Our choice of dark bronze and clear double-walled plateware helped us achieve the elevated presentation we were gunning for,” he reveals.

The kueh pie tee served is intentionally miniaturised so that each one can be popped into the mouth and enjoyed in one bite. “While this dish uses a traditional recipe, we have chosen to present it on a modern silver tray etched with the Republic symbol, which is reminiscent of the silver tableware used in the 1960s,” says Massimo.

Konstantin Nemolochnyi, the hotel’s beverage manager, also had to ensure that the glassware stood out. “Each drinkware is used only for select cocktails, allowing for diversity in the visual presentation. We had three cocktail glasses – the Collins, Old-Fashioned and Coupette – specially designed and custom made for Republic

Bar by (UK glassware brand) John Jenkins. We pored through John Jenkin’s historical archive to determine which elements – the curve, rim or depth – of the glass would best enliven the spirit and feel of the 1960s, while complementing Republic’s interior design and our storied cocktail menu.”