A studio not just for drinks, but art and music too

LIVING up to its name, Studio 1939 is a place not just for cocktails, but art and music as well. Nestled on the third floor of a Chinatown shophouse built in 1939 – from which it gets the latter half of its name – the bar is filled with modern art and the pulsating rhythms of disco and hip hop.

It is part of Potato Head Singapore’s multi-storey dining concept, located between a dining hall on the second floor and a tropical rooftop bar on the fourth.

As they ascend the staircase, customers are greeted by whimsical statues, chandeliers, paintings and murals by Australian artist David Bromley.

Behind a discreet door lies Studio 1939. The interior draws inspiration from Bromley’s Melbourne studio, with an eclectic combination of stripped-down walls, modern paintings and vintage decor.

Warm lighting adds to the cosy vibe. As bar manager and head bartender Kavish Hurrydoss puts it: “Everyone dreams of having a bar in their house. This is the kind of ambience we are looking for in Studio 1939.”

Just like the bar’s atmosphere – relaxed with a touch of elegance – Hurrydoss aims to deliver meticulously-designed drinks that nevertheless make customers feel comfortable.

“No drink can get on to the menu without consulting each of the seven-person team,” he said.

The single-page menu features just nine drinks. The goal is to save customers from having to navigate extensive options, said Hurrydoss: “Choosing something to drink should not be such a headache; you should be focusing on having a good time with your friends.”

For those who still find the decision challenging, the bar’s most popular order is not a specific drink at all. Instead, it is the ‘trust your bartender’ option: a tailor-made cocktail crafted to the customer’s preferences, from base spirit and flavours to presentation and style.

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Another interesting feature is the deliberate omission of alcohol brands from the menu.

“This is to avoid having customers hesitate to try out drinks due to bad experiences with certain brands,” said Hurrydoss.

The menu itself is designed in the shape of a vinyl record to echo its theme: Palette of Sounds. As the name suggestions, it draws inspiration from music and the arts, and also incorporates ingredients from South-east Asia.

Hurrydoss’s personal favourite, Sun Won’t Set, reflects the Indian origin of its namesake song, by British-Indian sitar player Anoushka Shankar. The spice-forward tipple blends chaat masala, mango citrus, mace and curry leaf, with a base of mezcal and tequila.

Another creation inspired by one of Shankar’s songs, Voice of the Moon, celebrates Cambodia through its Samai Kampot Pepper Rum, with a fruity and savoury mix of starfruit, coconut, lime and salt.

Even a cocktail named for a Western band retains Asian flavours: the highball-style Imagine Dragon. It combines a dragonfruit-infused gin base with a burst of peach, housemade calamansi and lemongrass soda, and botanical spirits.

The challenge in making this drink lies in balancing the ingredients – a skill that is central to cocktail-making, said Hurrydoss.

That principle is also why, perhaps surprisingly, his favourite off-menu drink to make is the classic Daiquiri.

“While the drink has only three simple ingredients – rum, lime juice and sugar – if you miss any of the proportions, you will ruin it,” he explained. “If you cannot master your fundamentals, no cocktail-making will make sense.”

The current menu has been playing since last September, with another carefully-crafted selection already on the way. Built around notes of spice, tea, fruit and umami, the new menu is planned to be launched around April.

Imagine Dragon 30ml dragonfruit-infused gin 10ml Empirical Symphony 6 botanical spirit 5ml Bols Peach liqueuer 30ml clarified pineapple 110ml housemade calamansi and lemongrass soda