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On the second level of Regent Singapore sits a portal to 19th-century New York City, where ladies are decorated in pearls and gentlemen dressed to the nines. Under lowered lights, large leather armchairs and sofas gather around tables to offer enough privacy for a clandestine rendezvous. The bar – where you’ll find head bartender Sophia Kang and the rest of her hospitable team – rests on a raised platform overlooking the night’s debauchery from the back of the room.
Understanding the art of mixing up a drink begins with a visit to Manhattan’s Rickhouse. It holds 106 American oak barrels, all ageing spirits, bitters and cocktails, including those done by the Friends of Manhattan ($27), industry legends who have visited the bar and left their mark through a single-cask cocktail. In the Ingredients Room, bell jars of herbs, spices, fruits and roots in various stages of drying, pickling and brining line the shelves. The menu, which is broken down into the different periods New York has experienced from the 1520s to the 1970s, has an extensive selection of all-American cocktails and dishes. Try the Scarface ($24), a smoky and bitter concoction of mezcal and Fernet-Branca inspired by the gangsters of the 1920s or Mad Men ($29), a cocktail the Don Drapers of Madison Avenue would approve of.
Come Sunday, the cocktail cavern turns into an adults-only boozy brunch party with everything from gin and tonic station to fresh seafood counter piled high with lobsters and oysters. On the à la carte buffet menu, choose from five Asian-inspired cocktails like the Th-aiquiri and Mango-Rice as well as refreshed hot plates (the foie gras served two ways is a must). Brunch is priced at $163 per person for free-flow cocktails, wines and beers but top up a little ($199) for all-you-can-drink Billecart-Salmon Brut Reserve Champagne. There's also a non-alcoholic menu with refreshing mocktails and Seedlip creations for those who prefer to stay sober the day before the workweek begins.
Level 2 Regent Singapore
1 Cuscaden Rd
|Opening hours:||Tue-Sat 5pm-10.15pm; Sun noon-3pm|
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