@heyhaleys_Send this to your cocktail friendBlue cheese, bandung, toasted rice, and a look behind the bar.Watch original on Instagram Book a tableBespoke cocktails · River Valley
The menu starts with what you like.
Tell the bartender a flavour, a mood, or how adventurous tonight should be. The rotating cabinet of Asian ingredients and Tanglin gin takes the conversation from there.
Current menu cocktails: S$30 nett
@heyhaleys_Send this to your cocktail friendBlue cheese, bandung, toasted rice, and a look behind the bar.Watch original on Instagram Book a tableThe base
Experimental Tanglin gin
The direction
Your palate, not a script
The price
S$30 nett
How bespoke works
Three prompts. No cocktail vocabulary required.
You do not need to know the cabinet. You only need to describe what a good drink means to you tonight.
- 01
Give us a direction
Start with what you already like: bright or dark, easy or stiff, familiar or properly strange.
- 02
Meet tonight’s cabinet
The bartender matches that direction with the infusions, botanicals, and ingredients available that evening.
- 03
Taste the answer
Your drink is built for the request rather than pulled from a permanent list. The next visit can begin somewhere else entirely.
Build your first request
Give the bartender a useful starting point.
This is not a fixed order or an ingredient promise. It is one sentence that starts the conversation; tonight’s cabinet still decides where the drink goes.
Your opening line
“I’d like something bright and fresh, balanced, and a little strange.”
The cabinet rotates nightly, so the final drink will still be a surprise.
Four ways into the cabinet
Begin somewhere. Let the bartender complicate it.
These are flavour paths, not a fixed menu. The examples below have appeared in past pours and guest reels; tonight’s shelf may be different.
Botanical
01Fragrant, green, floral, or citrus-led. A gentler route into the cabinet that can still end somewhere unexpected.
Past cabinet sightingsPandan · chrysanthemum · kaffir lime · lemongrass
Savoury
02Umami, smoke, dairy, tea, and ingredients more often seen on a plate than behind a cocktail bar.
Past cabinet sightingsBlue cheese · dried shrimp · cured meat · mushroom
Sweet
03Fruit, toasted notes, nostalgic flavours, and sweetness kept in balance rather than allowed to take over.
Past cabinet sightingsBandung · Thai tea · roasted pineapple · palm sugar
Spice
04Warm, peppery, numbing, or aromatic. Built for guests who want the drink to leave a longer trail.
Past cabinet sightingsSichuan · cardamom · black pepper · star anise
Guest field notes
What the experiment looks like from the other side.
Before your first pour
Useful answers.
Is there a fixed cocktail menu?
The cabinet and nightly list rotate, while bespoke ordering remains central to the experience. The ingredients shown here are examples from past pours, not a promise of what will be on the shelf tonight.
How much are the cocktails?
Current menu cocktails are S$30 nett. The cabinet changes, so confirm any special format or event pricing with the team when you book.
Do I need to know what to order?
No. A flavour, a favourite drink, or even a simple direction such as light, spirit-forward, familiar, or adventurous is enough to begin the conversation.
What if I have an allergy or dietary restriction?
Tell the bartender before ordering and contact the team ahead of your visit for serious allergies. The cabinet uses unusual infusions and ingredients, so the team needs the full context before advising what is suitable.
Should I reserve a table?
Reservations are recommended because the room is intimate. Walk-in space changes throughout the evening and cannot be guaranteed.
Your first prompt
Familiar, strange, or somewhere between?
Reserve an intimate table inside The Spiffy Dapper, then bring the bartender one honest answer.