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28 Hongkong Street launches ‘bar crawl’ menu

Singapore bar 28 Hongkong Street has unveiled a new cocktail menu that invites customers to experience four new bar concepts in one venue.

The Branda’s Bad Hand is said to be representative of ‘Singapore’s best Honky Tonk bar’

Named The 28HKS Bar Crawl, the new drinks list is divided into four themes: Sin & Misery at the Oldham; Brenda’s Bad Hand; Halogen; and 28 Hongkong Street.

The four-part menu allows guests to ‘hop’ around four uniquely different bars in one place, with each offering a wide range of drink styles.

“Our latest menu brings together the best of 28 Hongkong Street; innovation, creativity, and everything else that makes 28 what it is,” said the bar’s general manager, Chris Peart.

“Keeping it invigorated and fresh post-pandemic, we wanted to bring in new experiences by introducing four new concepts, to let our guests soak in the unique ambiences without having to travel across the globe.”

Each of the 32 cocktails on the menu ‘come to life’ with ‘unconventional’ flavour combinations.

The Sin & Misery at the Oldham section of the menu represents an intimate and ‘elegantly wasted’ hotel bar.

Serves include a ‘refreshing and savoury’ Brick Lane Martini made with Hendricks and Hendricks Orbium gins, Mancino Secco vermouth, red onion and ‘Brick Lane seasoning’; as well as a ‘boozy’ Midtown Manhattan, created with a blend of Rémy Martin VSOP Cognac, rich Sherry elevated ratafia liqueur, and amaro.

The Branda’s Bad Hand section is said to symbolise ‘Singapore’s best Honky Tonk bar’ and features complex serves including the Pickleback Sour created with Michter’s rye, Mancino Bianco vermouth, cucumber, dill and albumen; and Brenda’s Breakfast, described as ‘a breakfast in a cocktail form’ and made with Michter’s Bourbon, Monkey Shoulder, brown butter, salted maple and smoke.

The tropical Hue Bluwaiian is on the Halogen menu

The Halogen quarter of the menu offers an ‘electrifying’ 90s-inspired nightclub experience, with drinks riffing off the themes of fun, techno and disco.

Guests are invited to ‘join the dance floor’ for a tropical Hue Bluwaiian, made with Plantation pineapple rum, coconut, Blue Curacao, Sherry and lime.

On the final section of the menu, which pays homage to the original bar concept of 28 Hongkong Street, eight drinks are offered, including the Black Forrest Negroni made with Diplomatico Mantuano rum, Campari, cacao nib, Mancino Rosso vermouth, Taylors Ruby Port and dry cherry; and the Veg-O-Matic, a mix of Widges Dry Gin and Citadelle Original Gin, infused with yellow capsicum, Fino Sherry, basil and lemon.

Each concept comes with menu artwork that translates the theme of each chapter.

The menu features a Spotify code on each section that offers music suggestions to accompany the serves.

Last week wine and spirits trade fair Prowine Singapore hosted its comeback show.

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