Welcome to The Guild, the antithesis of the speakeasy that once occupied its grounds. Instead of chichi cocktails written on an illegible menu, you get generous pours of craft beer from Hong Kong's largest independent craft brewery, Young Masters. But it's not just alcohol on the menuon top of a comprehensive selection of natural wines and creative cocktails such as the Umami Gibson ($24) made with shitake infused vermouth and black tomato gin available too.
Chef Vinny Lauria makes sure your stomach is well-padded with local produce like Pulau Ubin oysters, mushrooms from Kin Yan Agrotech and frog legs from Jurong Frog Farm prepared in ways you've never seen before. His American meets Singaporean dishes of General Tso's Frog Legs ($14), dry-rubbed barbecue skate ($32) and mac and cheese ($18) show off his culinary creativity and redefine what local comfort food should be.