Ever wished that your favourite bar offered the same indulgences as a fine dining restaurant, or that your favourite restaurant had a more comprehensive bar programme? With Michelin Guide Singapore’s latest gastrobar pop-up series, we’d imagine that more than one foodie’s crossover dream is coming true.

For two days each week between 2 and 24 March, a different Michelin-recommended restaurant will be collaborating with some of the most forward bars in Singapore to present 5 different cocktails paired with a selection of small bites and snacks.

(Related: Boozy brunches for indulgence post-CNY)

A pairing from the Labyrinth x Native collaboration: silver perch with steamed otah with a cocktail of Rojak Gin, clarified belimbing, tamarind leaves, and sour plum.

As part of a showcase to highlight the diversity and depth of F&B options available here, each menu will highlight local ingredients, while at least one of the cocktails from each participating bar will be inspired by local cuisine. Think, “kopi gu you” – courtesy of Tess Bar & Kitchen – an Irish coffee-type drink with butter fat-washed Monkey Shoulder whisky, Frangelico cold-brew coffee, and cream cheese foam; or a refreshing sour from Native prepared with local distiller Compendium’s Rojak Gin, clarified belimbing, tamarind leaves, and sour plum.

(Related: Bedrock Bar & Grill kicks off its World Meat Series with old cows and new tricks)

The collaboration is also a chance to try the food from some of the country’s most exclusive restaurants in a context outside of the usual 3-hour sit-down degustation. Two Michelin-starred restaurant Zen (a $600 5-hour gourmet extravaganza over 3 stories of a building), for example, will be working with No Sleep Club to present snacks like a fresh take on the restaurant’s signature French toast, now with jamon de bellota and aged balsamic. 

Then there’s also restaurant Labyrinth, which is collaborating with another champion of local produce, Native. Expect plenty of local and regional craziness – like a faux balut created with the flavours of “orh luak” or oyster omelette; to be paired with a cocktail featuring locally-produced Tanglin Gin, blue pea flower tonic, laksa leaves, calamansi, and star anise. 


The full list of collaborations

2-3 March – Italian: Buona Terra x Tess Bar & Kitchen 

9-10 March – Latin American: OLA Cocina del Mar x Junior The Pocket Bar 

16-17 March – Nordic & Japanese: ZénNo Sleep Club 

23-24 March – Southeast Asian: Labyrinth x Native


For tickets and more information on the gastrobar pop-up, visit the Michelin Guide website.