Recommended lists for Bars

Recommended lists of Best Bars in Singapore, 2018
Bars, Burpple Guides, Dinner with Drinks Best Bars In Singapore If you're looking for bars where you can relieve stress, have fun, and chill with friends, look no further - we've sussed out the best places for you!
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Latest Reviews for Bars

Latest Reviews of food and restaurants for Bars

You guys are a fortunate bunch as you can enjoy the convenience of savouring the recently launched menu items of Rookery.
First up is the Smashed Avocado Toast with an avalanche of guacamole, tomatoes and corn forming the base on top of the buttered sourdough and poached eggs delicately placed above. It provides a healthy and wholesome option for those seeking a light lunch.
For me, I will make a beeline for the Crab Tagiolini as its contrast of colours will first whet your appetite. Tantalizing squid ink pasta drenched in spicy tomato sauce is served with a massive amount of chunky blue swimmer crabmeat.
What鈥檚 there not to love about it?
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馃彚16 Raffles Quay 01-02A Hong Leong Building Singapore 048581
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馃暁Opening Hours:
Daily: 8.00am to 11.00pm
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馃挷Cost: Smashed Avocado Toasts $15.00, Crab Tagliolini $24.00
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馃檶 Thanks @rookerysg and @jeremeliang for hosting
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#instafood #igfood #sgfood #instasg #igsg #sgig #sgcafes #sgcafe #singaporefood #sgfoodlover #cafehoppingsg #sgrestaurant #foodstagram #food #igfoodies #foodgram #foodiesg #igfoodie #sgfoodie #sgfoodies #vscofeed #foodlover #igfood #stfoodtrending #exploresingapore #singapore #burpple #burpplesg

They haz awesome pizza that goes quite awesomely with the tap list. The accompanying craft beer was Canadian but for the life of me I can鈥檛 remember what it was 馃槀

@elmeromerosg celebrates G+T day with $5 G+T made with @ginmare . Happy G+T day everyone!

The rice wasn鈥檛 like the usual japanese rice with a tinge of vinegar, and the sesame seeds should be replaced with furikake!

H O S T E D T A S T I N G
As of December 2017 when new Owner-Chef Jeremmy Chia took over the reins at 鈥淟e Binchotan鈥, he introduced not just a new menu but a new vision for the brand.
This is now a place where you can expect to savour his style of innovative creations that feature a blend of French and Japanese cuisines with the use of Binchotan incorporated into nearly every dish. The distinctive character of this Japanese 鈥渘o flare鈥 charcoal that burns more steadily, was creatively showcased to appetising results in the numerous items we were served last night. A dessert included.
To accompany his delicious creations, resident mixologist Gwendoline can be counted on to concoct any type of tipple you desire. Instead of simply choosing from the menu, I had asked her to surprise me and she did just that with a very pretty gin-based cocktail that contained raspberry liqueur, passion fruit syrup, lemon juice and egg white. It made me smile from ear to ear.
I liked all the dishes we had but if you鈥檙e to ask me which I鈥檇 rush back for, these would be them:

1) Bafun uni with corn custard, binchotan-charred corn, sea salt and shoyu pearls ($25++) - I loved the stunning mix of oceanic flavour with summery sweetness and the savoury.
2) Binchotan-roasted aubergine that was peeled, chilled and smothered in a sauce of sesame oil, greek yogurt and Japanese chilli oil and finished with crispy wild rice - a surprisingly appealing combination.
3) Little neck clams and enoki mushrooms in a sake-based broth with a bed of vichyssoise beneath ($20++) - the novel 2-step way of enjoying this was a bonus.
4) Braised beef cheek in molasses - fork-tender and fantastic in flavour, a must order for all red meat lovers.
5) Sakura ebi and shio kombu capellini ($27++) - a simple but perfect bowl of carbs with the 1-min-cooked pasta coated in the most scrumptiously umami olive oil.

Please note a couple of the dishes mentioned above are only available for weekday lunch as part of their customisable set meal in 2, 3 or 4 courses (priced at $27++, $37++, $42++ respectively).

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#iphonephotography #cocktails #atlasbar #sgcocktails #cocktailporn #ginbar #foodphotography #visitsingapore #asiacocktails #sgbars #instafoodsg #asianfood #sgrestaurant #instacocktail #sgfoodie #sgfoodies #foodsg #sgfoodporn #bespokecocktail #winelover #sgeats #burpple #exploresingapore #stfoodtrending #singaporeinsiders #mixology #cocktailbar

Oh...and that gooey baked camembert. Remember that Clairol Herbal Essences ad from many years ago? Yup, that kinda reaction. Ok, that's all.

With the cheddar cheese melted on its tender succulent patty, to its caramelised onions laded with bbq sauce between a pair of perfect crisp brioche, this is one of the best burgers I tried in a while! Really satisfied with this! Wait! Did I mention a twin of onion rings which is crispy and super moist inside sticking ontop the buns?馃憤馃徑
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#mischief#mischiefsg#burger#cheeseburger#wagyu#foodie#eatsg#delicious#wagyuburger#suppersg#singaporefood#sgfoodporn#localfood#makanwarrior#sgfood#foodsg#foodporn#whatissingapore#instasg#foodpics#foodgasm#instasg#sgfoodies#openrice#hungrygowhere#burpple#burpplesg#sgmakandiary#uncagestreetfood#stfoodtrending


One of the favourites from the meal was the Ankimo (Monkfish Liver) served with Mentaiko, Truffle Oil and toast. This was on their specials menu, which meant that it鈥檚 limited!

The combination of the perfectly seared ankimo, paired with the salty mentaiko and drizzled with truffle oil was a mini party in my mouth as the flavours were a symphony to my tastebuds.

Another must order would be their Gyusuji Daikon ($4.90) which is simmered beef tendon served with white radish. The beef tendon instantly melts in your mouth, while the daikon that is cooked with the stew absorbs the remaining juices, allowing for sweet bites in between.

Apart from that, the potato mochi was another addictive snack which I鈥檇 call dips for the next time I head there.

Lastly, the Salmon Butter Gohan ($18.90) comes with salmon sashimi, butter, mentaiko and soy sauce served in a hot stone bowl. Feel free to mix it up on your own or get the staff to help you with it and enjoy the aroma and of course, the taste of the finished product.

#burpple #aroundwithamd #katanashisingapore

One of the favourites from the meal was the Ankimo (Monkfish Liver) served with Mentaiko, Truffle Oil and toast. This was on their specials menu, which meant that it鈥檚 limited for a short period of time.

The combination of the perfectly seared ankimo, paired with the salty mentaiko and drizzled with truffle oil was a mini party in my mouth as the flavours were a symphony to my tastebuds.