The time has come for food to be paired with more elaborate tipples.

Portrait of Tammy Strobel

The time has come for food to be paired with more elaborate tipples.

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Employees Only doesn’t just serve award-winning drinks; it dishes out equally posh nosh to go with it. “Good food gives (a bar) longevity,” says co-founder Igor Hadzismajlovic. The New York speakeasy, which opened here in Amoy Street two months ago, serves up potent cocktails like Ready Fire Aim, a mezcal-based drink with house-made honeypineapple syrup bitters and a dash of Bittermens Hellfi re Bitters that packs the heat. To match the intensity, executive chef Julia Jaksic has come up with rich, hearty fare that can hold their own against the alcohol. We recommend the decadent bone marrow poppers (above) and porterhouse pork chop with a generous mound of black-eyed peas, for instance, if you plan to order the aforementioned tipple.

112 Amoy Street. Tel: 6221-7357.


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Bespoke cocktails that show off fancy techniques like spherification and smoking have become a signature of Maison Ikkoku bar in Kandahar Street. Now, these can be had with a 12-course omakase menu at new sister outlet Fort by Maison Ikkoku, a restaurant-bar by executive director Ethan Leong to combine his love for food and drinks. Dishes include a spicy roll of chopped maguro tuna mixed with a secret blend of chilli sauce, cucumber and onion sprouts, best paired with a sweet cocktail – like the Yuzu Passionate, which is a blend of whisky, yuzu and passionfruit – to tame the heat. #01-02/03 Fort Canning Arts Centre. Tel: 6336-0507.


The progressive Tippling Club climbed five spots to take 31st place on the list of Asia’s 50 Best Restaurants this year. It’s not just about chef-owner Ryan Clift’s innovative fare – think food cooked with sound waves. To match the style of his food made with fancy cooking techniques, he has created equally whimsical cocktails using those same methods. On his tasting menu, Clift pairs snow crab with nashi pear and yuzu gel with a vodka-based cocktail mixed with citrus and shiso leaves. For a dessert of sweet textured milk with parsley granite, he’s come up with a dark rum, milk tea and sakura flower concoction. 38 Tanjong Pagar Road. Tel: 6475-2217.