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About
A forward looking bar on Amoy Street that treats sustainability as a creative constraint, not a slogan. Set in an upstairs shophouse, it pairs a clean, almost lab like room with cocktails and small plates built from abundant, overlooked ingredients. The team keeps the ideas approachable, so even the more unusual flavors feel inviting rather than challenging.
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Menu
This list does not claim to be up to date, complete or correct. The drinks and prices on the bar’s own menu are authoritative.
Empirical Soka, tonka bean, butter bean koji, pea shoot, fizzy
Bombay Sapphire, caramelized leek, vermouth, pickled onion
Grey Goose, green apple, lemon balm, black garlic caviar, kombu ice cream, fizzy
Altos Plata Tequila, chili, mealworm, orange, lime
Empirical Soka, cell-cultured milk kombucha, pandan, honeydew
Roku Gin, jellyfish, fish leaf, spirulina, dry vermouth, kombu oil
Bacardi Blanca, Empirical The Plum I Suppose, jackfruit, pineapple, banana, fizzy
Monte Lobos Espadin, MSG-lacto fermented local tomato, basil, parsley, fizzy
Empirical Ayuuk, seaweed, pineapple, lemon, grapefruit white chocolate foam
Empirical Ayuuk, brown butter, custard, orange, Fura “coffee”
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