With the official midpoint of the year over, the bar openings are slowing down, but the menus aren’t. This July, we’re seeing a revamp at multiple bars, both with interiors and drink lineups. Ahead, discover the new changes to the highest microbrewery in the world, the new era of Black Swan, and see the official photos from Singapore’s new listening lounge.
All photos are credited to the respective establishments unless otherwise stated.
Level 33, the highest microbrewery in the world, has seen an extensive revamp. The bar counter and copper brewery at the centre takes inspiration from an old brewhouse’s use of wooden logs that fired up brew bottles. Beer taps appear to descend from the ceiling, as if they are floating.
Beer brewing elements are now incorporated into the food more than ever, with the restaurant’s cuisine running parallel with the process. Meats are dry-aged in-house, fresh ricotta is made on-site, and paired with malt vinegar, the malty liquid that ferments into beer. Main courses incorporate beer. The aged duck breast, for instance, is marinated in IPA and orange glaze before it’s pan-seared, and the jus of the wagyu beef-tip is enhanced with the restaurant’s stout.
Over at Level33 Social, you’ll find a live oyster station, which can be paired with prosecco, champagne and Brut Beer, a brew that’s unique to the bar and restaurant, and seasonal beers created by the resident brewmaster Gabriel.
The in-house lobby bar at Oakwood Premier OUE Singapore has added new creations to its signature lineup. The two new cocktails are Madame S, which reinterprets the booze-free Shirley Temple with Absolut Vodka and ginger ale, as well as SE7ENTH Wonder, which combines Singleton 12 and ginger honey with grapefruit juice for a smoky-spicy medley.
The Bar has also paired up with local micro-distillery Brass Lion Distillery for three new signatures featuring the Singapore Dry Gin.
L’Entrecôte The Steak & Fries Bistro has opened at Customs House, bringing with it the first L’Entrecôte Bar. The Marina Bay promenade is the backdrop of this 60-seat alfresco space. Classic tipples are the focal points of its drink menu, with highlights like Cuvée de L’Entrecôte, which is derived from the bistro’s winery in France; the wine-based tonic of Lillet Vive with mint, strawberry, and cucumber notes, as well as the anise-flavoured Ricard.
If you’re feeling peckish, you can order bar bites such as wagyu beef cubes, escargot in garlic, parsley, butter and onions, or cheese and charcuterie platters.
The Black Swan is heralding a new era, thanks to a new power duo at the helm. Head chef Alysia Chan honours the growers and farmers of today, while bar supervisor Joanna Lee fuses this ethos with her drive to modernise classics.
The Black Swan’s drink menu is a behemoth at 15 pages long, brimming with cult tipples and good old classics. One of the signature drinks is Cecil Sour — inspired by the the Clover Club — with a blend of lavender tincture and sloe gin combined with house-made berry shrub, raspberry and shaken egg whites.
Ginger & Spice Highball, on the other hand, delivers a spicy take with house-made ginger-infused spiced rum blend, citrus and bitters, and an orange fizz. Those who love a hit of citrus can pick the Gin & Yuzu Martini, which features orange, yuzu, and maraschino.
Last month, we featured Maduro in our June line-up of new bars. The identity of the then mysteriously named Mr P has since been unveiled. The live music venue is helmed by Peter Ng, a popular pianist from the 1980s and a revered music maestro.
We also now have full details of the drinks menu over at the Listening Lounge. Befitting its aim of “preserving the virtuosity of the classics,” libations here are longtime crowd-pleasers. Raise a toast to the best of Scotland with whiskies from Speyside, Campbeltown, Islay, Islands, and the Highlands, the big-boned Japanese Nikka from the Barrel whiskies, and premium champagnes.