Tucked beside the entrance of the Mondrian Singapore Duxton hotel, a glowing coral archway welcomes visitors to temper., a newly opened bar concept that spans 4,000 square feet over two levels. This venue is designed around the idea of “tempering,” aiming to create a balance of temperature, timing, and technique in the art of wine pouring. Opened in early September by the Ebb & Flow Group, the bar features soft curves and deep amber lighting, complemented by mirrored ceilings and velvet furnishings that establish a moody atmosphere.
Two Floors, Two Concepts
As guests enter, they are greeted by the first-floor wine bar, which seats 50 and showcases a custom-built wine cellar wall displaying over 2,100 bottles from 30 countries. This visually striking wine inventory is framed by floor-to-ceiling glass panels.
Roberto Duran, the former head sommelier at 67 Pall Mall Singapore, leads the wine program. The selection includes Grand Cru Burgundies, classic Bordeaux, and lesser-known varietals from regions such as China, Slovenia, Hungary, and South Africa. With around 250 wines available by the glass, including natural wines, patrons can enjoy a selection that is updated frequently.
A spiral staircase descends to the 54-seat cocktail lounge, equipped with a DJ setup and a curated music program by nightlife veteran Joshua Pillai, who previously worked at Ce La Vi and Mandala Club. The evening’s musical journey begins with jazz, soul, and downtempo funk before transitioning to more vibrant beats as the night progresses.
Cocktails with Duxton References
The cocktail program, crafted by Korean bartender June Baek and head bartender Kishan Kumar, features two thematic sections: four signature cocktails and eight drinks inspired by the Duxton neighborhood. Among the signatures, temper’s Cup is a refreshing blend of gin, strawberry, cucumber, kiwi, and sparkling wine, reimagining the classic New Orleans cocktail Pimm’s Cup.
Baek emphasizes the mission behind these drinks: “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 standout is the T.T.K. Old Fashioned, which plays on the local tutu kueh snack, incorporating peanut butter-washed whisky, cacao, and sesame bitters.
The Duxton-inspired cocktails pay homage to the area’s rich history and character. For example, the Jinrikisha combines tequila, togarashi, pineapple, and sesame, reflecting the rickshaw runners that roamed Duxton’s streets in the late 1800s. The drink Nanyang connects to the arts movement of the same name from the 1930s to 1960s, using coconut oil-washed tequila with aromatized wine and a kick of chili. Baek’s personal favorite, Huls, draws inspiration from Huls Gallery and features a mix of milk-washed rye whiskey, white miso, and yuzu.
Finally, the dessert cocktail Kaws combines rum, dark cherry, cream, and fresh herbs, visually nodding to the large Kaws sculpture located near the hotel, with chocolate decorations reflecting its playful aesthetic.
Star Fruit Martini Recipe
- 50 ml Hendrick’s Gin
- 15 ml dry vermouth
- 10 ml starfruit shrub
- Garnish with house-made star fruit pickle
The blend of creative cocktails and an extensive wine selection positions temper. as a unique addition to Singapore’s vibrant bar scene.
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