Raising the bar

Cocktail movers and shakers share their latest drinking concepts and how they are setting themselves apart from the rest.

Published Fri, Nov 21, 2014 · 09:50 PM

THE local cocktail bar scene has come a long way since its days of sugary vodka-based-tinis. Almost every bar now has a slew of handcrafted drinks done with homemade bitters, orange juice squeezed a la minute, or small batch artisanal spirits. Having created a more demanding clientele, bar owners are now compelled to come up with new tricks to differentiate themselves from competitors.

"There are a lot of bars catering to the same demographic - it's a sophisticated scene now with people doing micro distilling and making their own bitters," observes restaurateur and hotelier Loh Lik Peng. Mr Loh created The Library, a password-required, prohibition style speakeasy two years ago.

"When we started The Library, around the same time that 28 Hong Kong Street opened, it was really cutting edge but if we were given the same location now it would be something different," shares Mr Loh. Next month, he opens Long Play, an easygoing vinyl record bar that focuses more on creating the perfect ambience than on intri…

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