Placed on a centrally located restaurant stretch opposite Raffles Hotel, Tess Bar is packed most evenings. Word of mouth spreads fast, especially with lauded bartender Steve Leong – a winner of one of Diageo Reserve World Class’ Singapore rounds in 2013 and formerly of Bitters & Love – at the helm. He’s put together an appealing drinks list, which runs the gamut from old school classics like the super smooth Godfather ($21) – a mix of Monkey Shoulder Scotch and Disaronno amaretto, with an assertive but not overwhelming whiff of cigar smoke – to fruity sips such as the Shrub Blanc ($21), a pleasantly sweet-sour blend of tequila blanco, Kronenbourg 1664, vinegary berries shrub, fresh lemon and candied ginger.
But the dark minimalist space is no pretentious cocktail den. They don’t take themselves too seriously. The décor features a couple of offbeat details like dogshaped cushions, and they play a fun track of ’90s dance music. And even if you aren’t after serious cocktails, there’s still plenty on offer. Beer and wine – think Kronenbourg ($15) and straight forward New World vinos (from $13/glass) – go for 30 percent off until 7pm.
The food is also no slouch. Besides well executed bar bites like crispy pork belly ($10), check out their beautifully plated fine dining-style dishes, including the duet scallop aburi carpaccio and tartare ($16) and even some vegan options (from $9). The head chef Martin Wong is an alum of L’Atelier de Joël Robuchon and it certainly shows in the food.
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.