Sipping our way through Singapore (For Research, Of Course)
At LEVELS, we do a lot of things—F&B strategy, concept development, branding—but at the core of it all, we’re in the business of creating unforgettable hospitality experiences. And that means getting out into the world to see, taste, and understand what makes certain venues work while others fade into obscurity. One of my favourite parts of the job? Market research. Because let’s be honest, if eating and drinking in some of the world’s best bars and restaurants counts as work, then I’m exactly where I’m supposed to be.
Recently, we were hired by a private client to develop a new cocktail bar in Singapore. Now, if you know anything about Singapore’s bar scene, you’ll know this is no small task. The city is packed with award-winning venues, boundary-pushing bartenders, and cocktail culture so evolved it could teach a masterclass in mixology.
The challenge was clear: How do we create a concept that stands out in one of the most competitive drinking cities on the planet? To find the answer, we spent three days on the ground, meeting with industry insiders—chefs, bartenders, F&B writers, and other hospitality veterans—digging into the trends shaping Singapore’s cocktail scene. We also made time for some hands-on (or should I say, glass-in-hand) research, visiting bars, tasting drinks, and soaking in the vibe of the city’s best spots. It’s a tough job, but somebody’s gotta do it.
What’s Next for Singapore’s Cocktail Scene?
Through our conversations and late-night explorations, a few key themes emerged. The bar industry here is shifting, and while there’s still space for high-end drinking dens, the next wave of cocktail culture isn’t just about who can pour the rarest whiskey or infuse their gin with truffle essence. Here’s what we learned:
1. The Rise of Boutique and Pocket Bars
Bigger isn’t always better. Some of the most exciting spots in Singapore right now are the ones keeping things intimate. These small, bartender-driven spaces are all about connection—between the guest and the person making their drink, between the cocktail and the story behind it.
Think Junior The Pocket Bar, where rotating themes and hyper-focused menus keep things fresh and engaging. These places aren’t trying to please everyone. Instead, they’re creating niche, deeply personal experiences that keep the right kind of guests coming back.
2. Sustainability and
Hyperlocal Ingredients
Singapore’s best bars have been embracing sustainability for years, but now, the movement is getting even more refined. It’s not just about reducing waste or ditching plastic straws—it’s about using ingredients with real purpose. Bars like NATIVE are leading the charge, foraging regional herbs, crafting house-made infusions from Southeast Asian ingredients, and proving that sustainability and top-tier cocktails can (and should) go hand in hand.
Many bars now collaborate with local farmers, ensuring that their ingredients are not only fresh but also ethically and sustainably grown. Even waste is getting a second life—fruit peels and spent coffee grounds are transformed into flavorful syrups and tinctures, while leftover citrus is repurposed into house-made cordials. With Singapore’s bar scene setting global benchmarks, it’s clear that sustainability isn’t just a trend—it’s the future of cocktail culture.
3. Vibe Dining is Taking Over
Restaurants that rely on structure are being outperformed by those that loosen the rules. Singapore is leaning into the full sensory experience—high-energy music, bold lighting, and a social atmosphere that encourages guests to stay longer, drink more, and keep the night going. Dining isn’t just about eating; it’s about feeling alive.
Big Wine Freaks is a prime example of this shift. It’s a space where world-class wines are enjoyed without the usual formality, proving that top-tier labels don’t need to be sipped in silence. Instead, the atmosphere is lively, unpretentious, and electric—designed to make fine wine feel approachable rather than intimidating. Other venues, like Club Street Wine Room and Le Bon Funk, follow suit, offering curated selections in settings that feel more like a house party than a hushed tasting room.
4. The Shift Toward Mindful Drinking
The cocktail world is slowing down—sort of. While bars are still serving up high-proof spirits, there’s a rising demand for low-ABV and non-alcoholic options that are just as complex as their boozy counterparts. Guests want to stay out late, but they don’t necessarily want to feel it the next morning. Places like Analogue Initiative are going as far as offering dedicated non-alcoholic cocktail menus. Their zero-proof drinks aren’t just afterthoughts; they’re carefully composed using fermented teas, house-made shrubs, and botanical distillates that mimic the depth of traditional cocktails. Their success is proving that sober curiosity isn’t just a trend—it’s a full-on shift in drinking culture.
The demand for mindful drinking is shaping how bars approach their menus. Many are swapping out high-proof spirits for fortified wines, aperitifs, and herbal liqueurs to create cocktails that deliver complexity with a gentler effect. This shift isn’t about restriction—it’s about choice. Whether someone wants a classic Negroni, a delicate spritz, or a completely alcohol-free creation, Singapore’s bars are proving that great drinks don’t always need a high ABV to make an impact.
5. Classics are Back—But Smaller
If you’ve ever hesitated before ordering a martini because you weren’t sure could commit to the whole thing, good news: petite cocktails are in. Venues like Stay Gold Flamingo are leading the charge, serving up mini versions of classic drinks. Tiny negronis? Half-sized martinis? It’s all about letting guests explore more flavours without overdoing it.Beyond practicality, there’s an undeniable charm to miniature drinks. They’re elegant, playful, and perfect for social media moments.
This trend isn’t just about portion control; it’s about experience. Smaller servings encourage experimentation, letting guests try a variety of cocktails without committing to a full pour. It also caters to the growing culture of mindful drinking, where balance and enjoyment take precedence over excess. At bars like Stay Gold Flamingo and Junior The Pocket Bar, petite serves create a tasting menu-style approach to cocktails, giving drinkers the freedom to mix and match without feeling weighed down. As cocktail culture continues to evolve, the rise of petite pours proves that sometimes, less really is more.
What This Means for Our Project
So, after all that, where does our new bar concept fit in? That’s the fun part. We’re taking all these insights—what’s working, what’s missing, and what’s next—and using them to craft something truly special. A concept that isn’t just another addition to the Singapore bar scene, but a place that shapes its future.
Every great hospitality concept starts with a solid strategy. You can have the best interior designer in the world, but if you don’t understand what your guests actually want—or what the market is missing—you’re just throwing money into a beautiful void. That’s where we come in.
Need Help Building the Next Big Thing?
If you’re dreaming up a new bar, restaurant, or hospitality concept, we’d love to help make it happen. Whether you need strategy, concept development, or branding and design, LEVELS is all about creating experiences that don’t just look good but actually work.
Let’s chat. Drop us a line, and let’s turn your idea into something people will be talking about long after the last drink is poured.
