Elegant Bars In Singapore To Swing By This New Year’s Eve 2024

From art-inspired cocktails to exquisite Asian wines, these chic establishments set the stage for an unforgettable New Year’s Eve celebration. Usher in the New Year at these elegant bars in Singapore:

East 47

Tuck away in a corner of Manhattan Bar is East 47, an intimate 12-seater inspired by Andy Warhol’s Silver Factory. The Manhattan team pays homage to the creativity and collaboration of the avant-garde scene, the bar’s debut menu—Volume 1: High Low—captures the playful sophistication of 1960s pop art, elevated with a modern twist. Highlights include the Cosmo Marilyn, a lively blend of Orientalist Vodka, Ocho Tequila, and milky oolong tea, paired with Chawanmushi topped with Hokkaido uni.

Other standouts are Miss Brown, a refined Espresso Martini, matched with sake-glazed foie gras, and the smoky SBAAAAAM!!, which blends bourbon fat-washed with yoghurt and popcorn, paired with a mouthwatering Wagyu hanger steak with Béarnaise sauce and pickled onions. Sip and savour your way through the menu while enjoying the bar’s striking interiors, which feature silver foil-like wallpaper, Venetian crystal lights, blue Breuer chairs, and at the heart of the bar, a genuine “Gold Marilyn Monroe” by Warhol himself.

Baia 

Baia is the latest concept from famed restaurateur Beppe de Vito of the IlLido Group. Named after the ancient holiday resort city frequented by Roman aristocracy, this sophisticated rooftop bar and lounge is perched atop the Esplanade, affording guests stunning views of Marina Bay. Sip your way through a cocktail programme that is divided into three categories: SOL, NOX, and MOSAICS.

On the SOL list are radiant and refreshing aperitivos like the Strombolian, a bold and frothy delight that combines Campari, Blood Orange, and Mandarin, topped with a touch of Aér. NOX channels the goddess of night, presenting high-octane cocktails with a stronger kick like Eclipse, which masterfully blends Barrel-Aged Ferrand 1840 Cognac and freshly brewed espresso. Meanwhile, MOSAICS offers a collection of shareable, quick-serve drinks that is great for larger groups, such as The Oasis Punch, a massive punchbowl blending St. Germain, Prosecco, Grapefruit Marmalade, Butterfly Pea, Lemon, and fresh garden herbs. Indulge in an enticing array of small plates as you sip on your libations—everything from a raw bar with caviar selections to charcuterie and cheese, gourmet pizzas, and decadent desserts.

MOGĀ

MOGĀ, the modern Japanese Izakaya-inspired cocktail bar in Pullman Singapore Hill Street, recently announced the appointment of Gavin Teverasan as bar manager and Leon Quek as head chef. In December, the bar launched ‘Breaking the Norm,’ a new izakaya experience that combines craft cocktails and cuisine that blend inventiveness with the iconic flavours of Japan. The two menu sections—Izakaya and Modernity— highlight the intricacies of Japanese ingredients, balancing traditional elements with modern twists.

Highlights include The Frozen Drink, an alcohol infused riff on the classic diner milkshake; inspired by popular summer dessert matcha anmitsu, ice-blended whisky meets taro liqueur, cream, azuki beans and matcha. For the more adventurous, the Dirty Saketini riffs on the savoury classic – with a shared base of sake and shochu, made ‘dirty’ with house-made pickling brine. Complementing the drinks are creations like Spicy XL Clams, infused with chilli bean paste and complemented by saikyo miso, chilli crisp and coriander. And Crispy Squid made with a piquant sansho fish sauce, kizami yuzu and green chilli.

DIMPLE

DIMPLE on Purvis Street brings Hong Kong’s world-renowned cocktail culture to the heart of Singapore, presenting expertly crafted cocktails, Hong Kong-imported spirits, and small plates in an intimate 30-seater space. The bar’s cocktail menu showcases 14 signature cocktails inspired by the Chinese principles of love, harmony, and abundance, and celebrates fresh, seasonal fruits to create flavourful concoctions that spotlight the hero spirit in each glass. The Passionfruit Martini is a refreshing blend made with Tanqueray No 10 Gin, mint, passionfruit oolong-infused dry sake and citrus, topped with a generous helping of house made passionfruit and sea salt foam. The Mango Spicy Margarita packs a punch, as it mixes Don Ramon Reposado Tequila, mango peel oleo saccharum, and bird’s eye chilli, balanced with house made salted caramel and a refreshing mango and lime sorbet. To go with the unique cocktails are street food-inspired bar bites like curry fish balls and siu mai with chilli soy sauce.

Vitis

Latin for ‘grapes’, VITIS Wine Bar and Bistro is one of the latest additions at DUO Galleria, having opened its doors in November 2024. The beautiful space blends natural materials and luxurious finishes, cleverly blurring the boundaries between winemaking and design, as can be seen at the tasting counter which comprises a slab of Orinoco granite that echoes the rugged topography of Asia’s wine regions. Expect an exclusive collection of Asian wines, including celebrated names like the Long Dai Cabernet Blend 2019 from China’s Shandong region and the Fratelli Vitae Chardonnay 2016 from India. The bar also showcases Asian winemakers who have established themselves abroad, such as Jayden Ong’s Nebbiolo Da Cinque Filari 2019 from Australia, and Sergio Alighieri’s Vaio Armaron Amarone Della Valpolicella 2016 from Italy. Accompanying the stellar wine list is a menu designed to elevate the entire experience, with Executive Chef Kenneth Lin putting a fresh, modern spin on beloved classics. Among the small plates, the deep-fried Pig’s Tail with garlic vinaigrette and the Grilled Sumi Ika stuffed with glutinous rice and served with peanuts and kecap salsa are poised to become crowd favourites. For something heartier, guests can customise their noodles with Noodles, Your Way, featuring options like the classic Dan Dan Noodles or the rich Oxtail ‘Lu Ruo’ Noodles.

Brasserie Astoria 

Explore Brasserie Astoria’s whimsical new bar concept, Aurora Borealis, available Thursdays to Sundays from 6pm until closing. Aaron Jacobson, group operations and beverage director for Brasserie Astoria and Zén, has created a one-of-a-kind cocktail menu inspired by the artistry of non-alcoholic beverage fermentation at the three-Michelin-starred Zén, blending seasonal ingredients with top-quality spirits. The three creations not to be missed are Enjoy the Silence: a rich, dark concoction that reinterprets the Cuba Libre with a complex twist, leaving out traditional rum and coke;  Trump and Taxes, a luxurious take on the Old Fashioned, crafted with a rare 26-year-old single cask rum that is tropically aged in Jamaica; and Santeria, a refreshing cocktail with hints of muscat grapes and cotton candy. If the names sound familiar, that’s because each cocktail is named after and inspired by a song and is accompanied by a Spotify code for guests to scan and enjoy the matching track while savouring their drink. An exclusive bar menu features options like Prosciutto di San Daniele with candied pecans, feta, and lavender honey, Bone Marrow with balsamic, onion jam, and pickled white onions, and Iberico Baby Back Ribs glazed with stout.

Convivial Bar

Ring in the new year at Convivial Bar, Singapore’s first and only dedicated champagne bar. Nestled on the fringe of Boat Quay, this intimate spot is the brainchild of Yeo Xi Yang, winner of the Singapore National Sommelier Competition 2022, whose extensive portfolio includes stints as wine director at Park90. Settle into the bar’s cosy interiors, which is reminiscent of a Champagne cave in France, and pick from a refined selection that showcases the richness of the region, including standouts like Salon “Cuvée S” Grand Cru Blanc de Blancs, Brut 1990, and Laherte Frères “Les 7” Solera, Extra Brut NV. If you prefer other tipples, there are sparkling, white, red, and sweet wines as well as artisanal ciders and beers. Complementing the beverages is a carefully curated culinary menu, with highlights like Prawn & Pork Tortellini, Guinea Fowl served with guinea fowl jus, carrot puree, and haricots verts, plus a selection of charcuterie and cheese.

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Text by: Eris Choo