Priyanka Elhence

Ranked No.21 on Asia’s 50 Best Bars 2023 and No.63 on The World’s 50 Best Bars 2023, grand hotel bar Manhattan needs no introduction. It’s well-known for its brand of old New York glamour, served through classic and forgotten concoctions from the 19th century’s Golden Age of cocktails, each one crafted from house-made ingredients from Manhattan’s in-hotel rickhouse. Now in its ninth year, Manhattan’s newest menu concept introduces a star-studded Broadway Spirited cocktail menu. It pays homage to New York’s legendary Broadway musicals while celebrating the theatre of bartending. It also welcomes to the stage the bar’s new head bartender Zana Möhlmann from Amsterdam, who was part of the opening team of Super Lyan, a Ryan Chetiyawardana bar – and most recently, the winner of the 2023 World Young Mixologist Award.  In Broadway Spirited, the story of theatre unfolds over 34 drinks in five categories. Choose from The Play (10 cocktails with flamboyant presentations and layered nuances, $28 each); The Orchestra (four cocktails from visiting luminary guest bartenders from the Friends of Manhattan series, $30 each); The Backstage (seven cocktails paying homage to the hardworking rickhouse that ‘works’ silently behind the scenes, $32 each); The Curtain Call (eight classic Manhattan cocktails, $28 each); and Off Broadway (featuring four, zero-proof creations, $20 each). In her debut act in Manhattan, 26-year-old Möhlmann shows the evolution of cocktails with the bittersweet Anagram ($2

The newest addition to Keong Saik Road drinking dens, comes Pæl.et (pronounced as ‘pallet’). It’s owned and operated by a raft of familiar names, including partner Joe Haywood, the SJS Group and the Papi’s Tacos team, with a front-of-house team led by industry veteran Russel Cardoza (formerly of Employees Only and Skinny's Lounge).  Pæl.et is home to art, music, great bar bites and of course, innovative cocktails. Check out their walls showing off local artists' collaborations and a unique design element that repurposes Singaporean shipping pallets sourced from global wood varieties. Haywood has curated the cocktail menu, flanking signature tipples with whimsical drinks such as the Istumi Martini ($21), infused with the essence of pasta water (from the SJS Group’s Pasta Bar), Nikka Coffey Gin, Beefeater gin, kombu and spirulina; and the Seoul Searcher ($24), a Korean take on the classic margarita, featuring Codigo Blanco Tequila, gochujang agave, & “Orange” orange wine. There’s also Miso Corny ($21) with Mellow Corn whiskey, miso, acorn squash, earl grey and soy; and Espress Yourself ($23), featuring Veritas Rum, Mr. Black cold brew, pandan and salted egg, among other concoctions. Pair the cool cocktails with head chef Ash’s (formerly of Burnt Ends) small bites such as classic sourdough with black garlic, and biltong watermelon tartare with banana shallots and fried brioche. Larger sharing plates include the grilled half tom yum chicken with jarrah honey glaze; rendang beef

Mod Japanese cocktail bar MOGĀ (Japanese slang for ‘modern girls’) is inspired by the Prohibition Era of the 1920s, home to craft cocktails with Japanese ingredients and complemented by contemporary bar bites. MOGĀ also features a curated selection of Japanese whiskies, spirits and sakes from well-known producers to small batch distilleries. Hidden behind an unassuming door at the new Pullman Singapore Hill Street, the speakeasy’s interiors sprawl over three lavish seating zones with lush mahogany leathers set against modern, dazzling LED graphics and larger-than-life artwork. The cocktails here make liberal use of Japanese ingredients – think shiso leaf, kinako, sesame, and even wasabi. For something classic, try the Geisha’s Garden ($24) that comes in a cute Japanese tea cup. The smooth tipple features familiar ingredients like Roku gin, jasmine tea, vanilla, citrus and matcha, making it ideal for a first drink. But if you’re feeling adventurous, go straight for the Wasabi Smash ($24) – it’s a punchier cocktail with stronger notes of Asian herbs, featuring gin with wasabi, green shiso, basil, lemongrass, and citrus. On the food side, sashimi and nigiri await, as do creations such as salmon belly tartare in spicy yuzu with truffle shimichi, caviar and puffed rice pops. Other popular favourites include a loaded spicy tuna roll with diced fatty tuna belly and crispy potato; chicken karaage with karashi mayo and spicy tonkatsu sauce; and the Moga Samurai Roll for prawn tempura