All Mixed Up: Offtrack’s Head Bartender Joash Conceicao Builds on Classics
Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!
Whenever you step inside a bar, are you the type to reach for a tried-and-true classic, or do you chase the thrill of something new?
At Offtrack in Singapore, hailed as #23 on Asia’s 50 Best Bars, the answer doesn’t have to be either. Here, the classics are reimagined, elevated with thoughtful flavors and aromas that quietly shift the familiar into something unexpectedly fresh.
Behind this evolution is Joash Conceicao, a 29-year-old bartender whose five-year journey at Jigger & Pony laid the groundwork for the precision and attention to detail he brings to Offtrack. His touch has successfully shaped the bar’s world-class identity — the one that earned its place on Asia’s 50 Best Bars and a feature on 50 Best Discovery, all within just one and a half years of opening.
Every drink he and his team craft carries the Offtrack signature: comforting in its familiarity, yet exciting in the way it surprises with every sip. “The goal was never to reinvent for the sake of it, but to enhance the familiar in a way that feels both exciting and approachable,” Joash said.
The Beat Asia was able to chat with Joash Conceicao about how he started in mixology, Offtrack’s cocktail pairing philosophy, and what he and the team have planned for the future.
What are some of your formative experiences that helped shape your style behind the bar?
One of the most formative periods in my bartending journey was joining Jigger & Pony as an apprentice in 2017. I spent nearly five years growing with the company, and that time was crucial in developing both my technical skills and my understanding of classic cocktails.
The Jigger & Pony Group, both then and now, has always had an incredible training program for young bartenders. I was lucky to be surrounded by some of the best in the industry, learning directly from hospitality leaders like Aki Eguchi, Indra Kantono, Guoyi Gan, and Uno Jang. I also gained invaluable insight from mentors like Jerrold Khoo (now at Stay Gold Flamingo) and Giovanni Graziadei (now Director of Beverage at The Singapore Edition).
That environment of high standards, mentorship, and attention to detail really shaped the way I approach bartending today.
Offtrack is known for deliciously reimagining some of the classic cocktails. How do you balance tradition with innovation in your drinks, especially with the newest iteration of your menu?
I believe balancing tradition with innovation starts with understanding our guests. We spend a lot of time speaking with them, as well as with peers in the industry, to get a sense of what’s resonating and where there’s room to push boundaries.
At Offtrack, the foundation of our cocktail menu is always rooted in the classics. From there, we build — adding thoughtful touches through technique or unique ingredients that elevate specific flavors or aromas.
Can you walk us through your process of developing a new cocktail? What kind of experience do you aim to deliver to the drinker?
Our process usually starts with either a base spirit or classic cocktail that we love, something familiar that we can build upon. From there, we focus on one or two key components to tweak or reimagine, ensuring the final drink is both balanced and engaging for the guest.
We aim to deliver cocktails that are consistent in quality but varied in style, so there’s something for everyone. At Offtrack, many of our guests also enjoy food alongside their drinks, so while we don’t always create direct pairings, we do design our cocktails to complement the overall dining experience.
Offtrack is positioned not just as a bar, but a creative space in Singapore. How does this multidisciplinary approach influence you behind the bar?
It’s been incredibly heartening to receive the support of so many creative communities in Singapore. That kind of multidisciplinary energy really reinforces the importance of staying engaged — not just with our guests, but also with our peers across different fields.
It pushes us to think beyond the bar, to make sure the experience we offer is not only high-quality but also varied, inclusive, and accessible. Whether it’s through music, art, or bar collaborations, that creative spirit helps shape a more dynamic and meaningful experience for everyone who walks through our doors.
How does the food menu in Offtrack (mainly Pan-Asian) pair well with the cocktails? What are some of your favorite in-house pairings?
One of my favorite in-house pairings is actually our bestseller: the Gin Melon Smash with our SF-style Garlic Noodles. The cocktail is light, bright, and refreshing — with a summery feel that cuts through the richness of the noodles.
On the other hand, the garlic noodles are savory, comforting, and full of umami, which makes them a perfect match for the crisp, fruity notes in the drink. That contrast and balance, fresh versus indulgent, really captures what we aim for at Offtrack.
What trends in cocktails or bars do you feel most excited about, or feel that are overhyped?
I love seeing bars go back to basics — great flavor, balance, and simplicity. In Singapore, that often means letting local ingredients shine and creating simple, classic-style cocktails.
I hope no one takes this the wrong way, but I don’t think every drink needs to be clarified. Sometimes, less is more!
What are unconventional ingredients or flavor profiles you’re currently experimenting with or wanting to explore in future creations?
Not exactly unconventional, but I’ve really grown to love using freeze-dried fruits and herbs. The flavor, aroma, and colors you get from them are amazing — they bring a whole new dimension to the cocktails.
Whenever you’re off the clock, what’s your personal favorite cocktail? What kind of cocktails do you reach out for?
Most of my friends know I’m actually more into beer — Guinness is my all-time favorite. But when it comes to cocktails, I usually reach for something super simple and classic, like a Daiquiri or a Margarita. There’s just something about those clean, straightforward flavors that always hit the spot.
As #23 in Asia’s 50 Bars, what are the challenges that come with being one of Asia’s finest bars? Are there hidden realities about being an award-winning bar?
It’s truly been an honor to be featured in Asia’s 50 Best Bars. With that recognition comes the challenge of delivering high-quality experiences showcasing Singapore’s food and drink culture to every guest who walks through our door.
It can be stressful to keep up that level of standards, but I’m proud of how our team handles it — they can take it in stride and stay focused on doing their honest best and putting the customer first.
During collaborations or takeovers in different cities (like the recent SingaPob in Manila), what are some of the challenges and exciting things about bringing Offtrack’s identity to a new place?
Traveling for guest shifts and takeovers is one of the greatest privileges of my job, and I’m really grateful for the opportunity to share our concept with a completely new audience. Events like SingaPob in Manila allow us to introduce Offtrack’s identity to different cities and often lead to meaningful connections, not just with guests, but also with other bars and creatives.
Many of these turn into future collaborations, which is always exciting. The main challenges usually come down to logistics — some ingredients might not be readily available, and guest palates can vary slightly depending on the region. But those differences are part of the fun. Every trip is a chance to learn, adapt, and make new friends along the way.
Following the successful takeover at Run Rabbit Run for SingaPob 2025, are there any future collabs or events where cocktail enthusiasts can look forward to?
Yes! We’re gearing up for our 4th anniversary in January. We’ve lined up a stellar roster of guest bartenders, along with food pop-ups and music events — it’s going to be a full celebration of everything Offtrack stands for.
What’s next for Offtrack? Anything you’d like to tease Offtrack fans about anything coming up real soon?
We’re constantly exploring new possibilities for Offtrack, and while nothing’s set in stone yet, there are definitely some exciting ideas brewing behind the scenes. In the meantime, everyone can expect a vibrant lineup of events, fresh menu innovations, and some new merchandise drops coming soon. Stay tuned, there’s plenty to look forward to.
Offtrack welcomes reservations through this website, and you can also make reservations through this link, should you want to drop by. Follow Offtrack on Instagram, Spotify, and Soundcloud.
Location: 34 North Canal Road, Singapore 059290
Opening Hours: Monday to Thursday, from 6 PM to 12 MN; Friday to Saturday, from 5 PM to 1 AM
Enjoyed this article? Check out our previous All Mixed Up profiles here.
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