A showcase of wines and signature cocktails at two-storey concept temper.
The new addition to Duxton’s bar scene features cocktails that reference the neighbourhood’s past and present
[SINGAPORE] Tucked beside the entrance of the Mondrian Singapore Duxton hotel, a glowing coral archway leads to a newly opened bar concept that spans 4,000 square feet across two distinct levels.
Named temper. – full stop and all – the venue draws from the idea of “tempering”, or finding a balance – in this case, between temperature, timing and technique in pouring wine.
Opened in early September by hospitality company Ebb & Flow Group, the bar has interiors that lean into soft curves and deep amber lighting, with mirrored ceilings and velvet furnishings lending the space a moody atmosphere.
Two floors, two concepts
The entrance leads to the first-floor wine bar, a 50-seater space centred upon a custom-built wine cellar wall displaying over 2,100 bottles from 30 countries.
Floor-to-ceiling glass panels present the wine inventory as a visual centrepiece.
The wine programme is helmed by Roberto Duran, ex-head sommelier at private members’ club 67 Pall Mall Singapore.
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Beyond Grand Cru Burgundies and classic Bordeaux, the curation also features natural labels, grower Champagnes and less common varietals from China, Slovenia, Hungary and South Africa.
The bar offers around 250 wines by the glass – including several natural wines – with selections rotating regularly.
A spiral staircase leads downstairs to the 54-seater cocktail lounge, with a DJ setup and a bespoke music programme by nightlife figure Joshua Pillai, formerly of Ce La Vi and Mandala Club. The evening starts with jazz, soul and downtempo funk, leading into more upbeat rhythms later in the night.
Cocktails with Duxton references
Besides taking centre stage on the first floor, wine also blends into the cocktail programme subtly.
Developed by Korean bartender June Baek and head bartender Kishan Kumar, the cocktail menu is split into two themes: four signatures that are twists on classics, and eight tipples inspired by the Duxton area.
Among the house signatures is temper’s Cup, a carbonated blend of gin, strawberry, cucumber, kiwi and sparkling wine, as a twist on the old-school New Orleans cocktail Pimm’s Cup.
Explaining the signatures, Baek said: “We want to make a statement – this is temper., where you can appreciate live music with classic cocktails that might have a local twist.”
Another signature, the T.T.K. Old Fashioned, is a play on the local snack tutu kueh. It features peanut butter-washed whisky, cacao and sesame bitters, finished with coconut smoke.
Star Fruit Martini pairs the star-shaped tropical fruit with gin and dry vermouth in a crystal-clear dirty martini.
Meanwhile, the Duxton-inspired drinks reference the neighbourhood’s past and present.
“We want to highlight the neighbourhood around the Duxton area through the cocktails,” said Baek.
For instance, Jinrikisha – a spicy, citrus-forward mix of tequila, togarashi, pineapple and sesame – pays homage to the rickshaw runners who once weaved through Duxton’s streets in the late 1800s.
Wine features again in Nanyang, inspired by the 1930s to 1960s arts movement of the same name that fused Chinese and South-east Asian styles. It layers coconut oil-washed tequila with aromatised wine, laksa leaf and lemongrass, with a kick of chilli.
Baek’s personal favourite is Huls, inspired by the nearby Huls Gallery that specialises in Japanese fine crafts. The cocktail features milk-washed rye whiskey with white miso, yuzu and white chocolate.
The use of milk clarification allows ingredients that seem to have “opposite characters” to combine very well, and adds a silky texture, said Baek.
She noted the cocktail’s delicate balance between sweetness and savouriness, with a nutty hint from the white miso.
Finishing off the menu is dessert cocktail Kaws, a mix of rum, dark cherry, cream and fresh herbs that provides a visual nod to the 6-metre-tall pop art Kaws sculpture near the hotel, with chocolate crosses mimicking its eyes.
Star Fruit Martini
- 50 ml Hendrick’s Gin
- 15 ml dry vermouth
- 10 ml starfruit shrub
- garnished with in-house made star fruit pickle
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