A heritage bar with its own heartfelt history
Bar scene stalwart Nutmeg & Clove’s latest menu tells the stories of long-standing local businesses
[SINGAPORE] Behind an unassuming glass door on Purvis Street is a bar that pays homage to local heritage – and has deep roots itself.
Colin Chia started Nutmeg & Clove in 2014, when the local craft cocktail scene was still young and hardly any of the pioneering bars told a story of Singapore. “A motivation was to bring our guests closer to the heritage and history of Singapore,” said Chia, a self-described “proud Singaporean” who shares a birthday with the country.
The bar takes its name from its original location on the second floor of a shophouse at Ann Siang Hill, which used to be a plantation of nutmeg and clove.
When Covid-19 hit, it moved to its current location at Purvis Street: the first floor of a shophouse, where a full-kitchen set-up allowed it to operate despite tough pandemic-era dining-out curbs.
Purvis Street also holds an important position in Chia’s childhood, as his family once owned a shophouse there.
“I wanted something close to my family, close to my roots,” he said. “Everything I do is all about feelings, about things that are close to my heart.”
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His grandfather, an immigrant from China who built a life in Singapore’s port industry, was one of the early pioneers here. “Since young, I was very curious about how all these migrants played a part in building Singapore to what it is,” said Chia.
Nutmeg & Clove explores the country’s heritage in its latest menu, released at the start of 2025. The 12 cocktails represent humble, longstanding local businesses – from a wet market to an egg farm – that form the foundation of Singapore.
Mama shops and rattan furniture
Chia’s favourite on the new menu is Kid Me Not, inspired by a specific mama shop near his house, as well as shared memories of such local convenience stores in public housing estates.
His own childhood memories are of going to mama shops to help his mother buy five-spice mixes, while grabbing snacks and sodas along the way.
These flavours reappear in the gin-based tipple. It is garnished with a house-made hawthorn flake, mimicking the traditional disc-like sweets made from hawthorn, and features the flavours of sarsaparilla – best known in the form of the F&N Sarsi canned drink – along with ginger, five spices and cranberry.
“So basically, it’s all my favourite things in one glass,” said Chia with a smile.
Translating the vibe of heritage locations into flavours required a significant amount of research and development by a team of 10.
Rattantastic, which pairs bamboo liqueur and rum with dried sugarcane, pine tea as well as green apple and celery juice, evokes the handmade rattan creations of Chun Mee Lee Rattan Furniture, founded in 1948.
Local tailor C Armani Tailors, meanwhile, inspired the dry gin-based Pin Cushion, a twist on classic Martini variations such as the Vesper and Gibson.
Just as tailors offer customisation services, the drink comes with three different garnishes – an olive, a cheese cube and smoked onion – that give guests a tailored experience with the Martini.
The crowd favourite, said Chia, is Pasar Punch, a savoury yet fruity tipple inspired by Singapore’s wet market. Smells and flavours of the fresh produce available in a wet market are captured via notes of cucumber and passion fruit, as well as purified beef stock and clarified milk, with hints of peppercorn.
Building a legacy
In 2024, Nutmeg & Clove ranked sixth in Asia’s 50 Best Bars – having made the list five times before – and debuted at 28th in the World’s 50 Best Bars.
Chia noted that Nutmeg & Clove’s purpose will always be to connect guests with Singapore culture and champion all things local, by translating the country’s short yet rich history into drinks.
“So 11 years old and 11 years on, we are still doing the same thing,” he said, adding that while he wants the cocktails to rekindle Singaporeans’ memories, he also hopes to share stories of the country with tourists.
While the current menu will run till next year, the next all-things-Singapore menu is already in development.
“All our menus want to make sure our guests leave the place with more fun memories of Singapore,” said Chia.
Kid Me Not
- 30ml London dry gin
- 12.5ml hawthorn syrup
- 60ml homemade Sarsi soda
- 50ml cranberry juice
- 8 dashes of Angostura bitters
- Carbonated
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