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.
Helmed by head mixologist Marcus Liow, the Japanese-slanted cocktail programme is a collaboration between Liow and bar consultant Dario Knox of Knox Beverage Consulting. Signature cocktails (from $24 each) include Lost in Translation with Nikka Coffee Malt Whisky, nutty kinako, miso, honey and ginger; Karaita, which features Codigo Blanco tequila and mezcal with togarashi and citrus; and the summery Natsu-Roni with coconut-washed Michter’s bourbon and a blend vermouth. Inspired by cherry blossoms in full bloom, Liow’s personal creation of Haru no Shinju (which translates to Pearls of Spring) comprises Tanqueray No. Ten with lychee, Genmaicha-infused sake, citrus, sea salt and raspberry foam.
On the food side, head chef Vladimir Villarba draws from his two decades of experience helming Japanese restaurants in luxury hotels across the globe, pairing the cocktails with modern izakaya classics. 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 with fresh yellowtail.
More still, the robatayaki section brings wild-caught miso grilled Japanese black cod; chicken meatballs with runny sous vide egg and spicy teriyaki sauce; as well as Hokkaido scallops on yuzu soy and truffle butter sauce. For larger sharing plates, order the luxe uni donburi with Hokkaido sea urchin and caviar; crispy kakuni pork belly; and Tokyo Broil, for grilled A3 Wagyu striploin and ribye in yakiniku sauce.