Tess Bar & Kitchen

Situated in a conservation shophouse opposite Raffles Hotel, Tess Bar is packed most evenings. A member of the Nutmeg Collective, this restobar features an open kitchen directed by executive chef Kenneth Oh (World Gourmet Summit Rising Chef of the Year 2017), slinging shareable small and medium plates like grilled butter corn ribs with spiced miso caramel ($13) and triple cooked crackling pork belly ($16) alongside generous mains like Boston lobster tail mac & cheese ($42).

At the bar, all signature cocktails are priced at an accessible $24. Called Classics Reimagined, they're helpfully grouped into a flavour matrix (from light and smooth to complex and strong. Start easy with the playful Shochu Milk Punch (shochu, makgeolli, pineapple, milk, and lime zest), go savoury with a Mushroom Martinez (gin, morel mushroom, dry vermouth, and a fruity finish), and end the night extremely strong with a Maqaw Vesper (gin, vodka, Lillet Blanc, pepper, chrysanthemum). 

Come the weekend, Tess becomes into a buzzing day-drinking hub for its popular Weekend Bottomles Brunch. Feast on dishes like Wagyu oxtail lasagne, crispy duck confit and waffles, and pork jowl linguine while the tipples flow. The brunch buffet starts at $68 for brunch buffet food and non-alcoholic drinks – but the real fun starts with a $50 top-up for the booze. 

Offering excellent drinks, top-notch nosh and attentive service, Tess Bar is the kind of spot where you can easily get very comfy and abandon any other bar hopping plans for the night.