To stand out in a crowded bar scene, new watering holes offer unusual concepts and tipples Read more at straitstimes.com.
SINGAPORE – If you passed through Boon Tat Street in the Central Business District in the last few weeks, you might have noticed a new ice cream shop serving up a range of alcoholic and non-alcoholic flavours.
Drinkers say the focus on experiences at these concept bars helps them stand out in a crowded bar scene. Ms Sonia Jusuf, a 3D artist, agrees that a thoughtful and inventive concept is attractive, but only if there is a meaningful experience to be had. It was opened in January by the same team behind Sago House, Low Tide and Underdog Inn, all successful bar-restaurants which each have different brand identities and offerings.
Amid the ongoing economic downturn, Mr Gray says he and his staff are “trying to find ways to add value for our guests and really make sure they feel like their spend is worth it”. In contrast, the bar on level two is set up to be a softer, slower and more cosy experience, with more service touchpoints and premium offerings.
Alcohol might be known as “happy juice”, but given its links with addiction, excess and vice, it is not the first thing that pops to mind when one thinks of mental wellness. “It’s tactile, it’s relaxing and it’s also a talking point,” he continues, adding that he consulted a practitioner of traditional Chinese medicine when developing his cocktail menu.
All these ingredients supposedly promote the natural release of endorphins and dopamine, two “happiness chemicals” within the body. A respected indie musician who straddles multiple genres including electronica and folk rock, Ms Chua also hopes to bring her years of experience in musical and event production to create unique experiences at Spectre.
Under the Charted By Compendium Spirits programme, members choose one of four base spirits, such as rum made from Malaysian molasses, which they can barrel-age from three months to a year. The resulting spirits can be bottled for home consumption.
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