Wonders of Woodlands: 10 Places You Can’t Miss for Food and Drinks

Din Tai Fung’s Xiao Long Bao with cocktails and teas? Sign us up, please!

Globally acclaimed Taiwanese restaurant Din Tai Fung just opened its newest restaurant at WEAVE @ Resorts World Sentosa, unveiling a new chapter for the icon. Celebrating 22 years in Singapore, this premier, elevated dining concept blends its rich legacy with a fresh, modern twist on Taiwanese dining. 

The new 250-seater restaurant isn’t just big; it’s bold. It’s home to the brand’s first cocktail bar in Asia, with a menu mixing timeless favorites with exclusive new creations. For the first time ever, guests can take part in immersive experiences like Xiao Long Bao making workshops, tea etiquette lessons, and cocktail pairing sessions. 

The restaurant also features a dedicated retail space, where exclusive merch from Taiwan and Ready-To-Heat products let guests take a piece of the Din Tai Fung experience home. 

Sip In Style

At the heart of Din Tai Fung’s first Cocktail Tea Bar is a trio of signature cocktails, each one inspired by a character from the restaurant’s name — embodying heritage, harmony, and abundance — and thoughtfully inspired by Taiwanese tradition and local flavors. 

Din 鼎 (S$30) is composed of Bombay Sapphire Gin, homemade jasmine syrup, lychee juice, strawberry purée, and a splash of lemon juice. Delicate yet vibrant, this aromatic tipple is a refreshing prelude to a flavorful meal. 

Tai 泰 (S$30) features citrus-infused Patrón Silver Tequila, fresh pineapple, lime juice, and a drizzle of honey. It is a tropical blend reflecting the symbolism of pineapple lanterns, evoking peace and balance with its sweet and tangy flavor profile. 

Fung 豐 (S$30) is made with Bacardi Spiced Rum, Bénéroy Fine Calvados, fragrant house-made lemongrass and ginger syrup, lemon juice, and a hint of ginger beer. Representing abundance, the drink is a deeper, spiced character that boasts bold dimensions with a soothing warmth. 

Guests can pair these drinks and more with moreish bar bites like Taiwanese Fried Chicken 盐酥鸡 (S$9.80) and Taiwanese Crispy Battered Squid 酥炸鱿鱼 (S$11.80). 

Iconic Signatures, Fresh Innovations

While classic favorites such as the Steamed Pork Xiao Long Bao 小笼包 remain, guests can look forward to refined interpretations of these classic dishes. 

One highlight is the Steamed Beef Tenderloin Xiao Long Bao 牛柳小笼包 (S$18 for 6 pcs / S$27 for 10 pcs). Made with premium minced beef tenderloin, each dumpling delivers a burst of silken, umami-rich broth that coats the palate with a deep, satisfying flavor. It is also available in the form of Steamed Beef Tenderloin Buns 牛柳包 (S4.80 per pc / S$13.80 for 3 pcs). 

The Premium Lobster Dry Noodle in Chef’s Seafood Sauce龙虾干拌面佐秘制海鲜酱 (S$39.80) is made with wild-caught Boston lobster, springy noodles, and housemade seafood sauce with a fragrant shredded scallop mixture, delivering a rich, aromatic depth with top-quality dried scallops, shrimp, chili, onsen eggs, fresh leeks, and spring onions. 

The Steamed Yuzu Coconut Buns 香柚椰子包 (S$3 per pc / S$8.50 for 3 pcs) is a thoughtful tribute to Singapore’s culinary heritage, featuring delicate skin infused with grated coconut and palm sugar, creating layers of natural sweetness and texture. 

The Steamed Kaya Buns 椰香咖椰包 (S$3 per pc / S$8.50 for 3 pcs) pays homage to Peranakan tradition, with dough kissed with palm sugar that imparts a gentle caramel hue and toasted grated coconut weaving through every bite that creates an aromatic depth of spice routes and heritage kitchens. 

A medley of steamed buns and snacks is also available, including Honey Chocolate Buns 蜜香可可流心包 (S$4.20 per pc / S$12 for 3 pcs) and Steamed Osmanthus Longan Cake 桂花龙眼蒸糕 (S$12.50 for 2 pcs). 

Curated Retail Experience

Bring a piece (or two) of the Din Tai Fung experience home with a curated selection of merch. Popular made-in-Taiwan condiments such as the Taiwan Chili Oil 辣油 (S$16) and Fragrant Chili Sauce 豐味香辣酱 (S$16), alongside Din Tai Fung’s Pineapple Cakes 鼎泰豐凤梨酥 (S$32.80) and thoughtfully selected souvenirs like Din Tai Fung Chopsticks 平安筷 (S$15.90), Mascot Plush Toys 包仔娃娃 (S$43), and Enamel Pins 微章 (S$12) are available for retail. 

A range of frozen retail products from Steamed Custard Buns to Steamed Pork Buns, Steamed Layered Cake, and Handmade Pork & Cabbage Dumplings will also be available for purchase. 

Offering Promotions

From June 25 to Aug. 19, 2025, customers can enjoy a complimentary serving of Taiwanese Fried Chicken (S$9.80) with a minimum spend of S$68 (before GST and service charge), with the purchase of any drinks from the bar, while servings last. 

Follow Din Tai Fung SG on Facebook and Instagram for more information. 

The city-state’s most anticipated cocktail competition culminated in a thrilling finale at Baia, naming Tryson Quek of Side Door as Singapore’s bartending champion. 

Last June 16, the Singapore Finals marked the culmination of the Diageo World Class Singapore Bartender of the Year 2025, with six of the country’s top bartenders vying for the ultimate title through challenges that tested innovation, speed, and storytelling. Tryson’s standout performance, marked by technical precision and heartfelt storytelling, earned him the top prize, as well as the honor of representing the country at the upcoming World Class Global Finals in Toronto.

The evening also marked an incredible personal and professional milestone for Tryson as his wife, Bannie Kang, won the same title in 2019. The couple co-founded Side Door, which has now become the first bar in Singapore to have two World Class Singapore champions! 

Rounding up the top three is Marco Maiorano of KOMA and Samuel Pang of Night Hawk, who also showcased exceptional performances and finesse behind the bar. Additionally, this year’s competition recognized camaraderie and venue excellence with Ooi Foo Giap of Last Word voted “Bartender’s Bartender” by his fellow competitors, and SUSHISAMBA Singapore, represented by Daniel Fong and Josh Goh, awarded the “World Class Cocktail Festival Experience of 2025.”

The final showdown put the finalists to the test through two dynamic challenges namely “Drink to the Future,” which tasked them to create the cocktail of tomorrow, and the high-intensity service round, “The Showdown,” which challenged the bartenders to craft five cocktails in five minutes, each inspired by a classic serve and showcasing the artistry behind five iconic World Class spirits: a Highball with a Twist using Johnnie Walker Blue Label, a Don Paloma with Don Julio 1942, a Zacapa Old Fashioned featuring Zacapa XO, a Singleton Manhattan with The Singleton 15YO, and a Martini made with Tanqueray No. TEN.

For more updates on the global bartending scene, follow World Class Global on Instagram. You can also learn more about Side Door by staying tuned to their Instagram page. Reservations at the bar can be made here.

Craving a true taste of Nanyang’s rich culinary heritage right here in Singapore? Get ready, kopi lovers and foodies alike! Oriental Kopi, the beloved Malaysian kopitiam chain, has opened its second Singapore outlet at NEX mall, Serangoon, on June 11, 2025. 

This exciting expansion comes just months after their debut store in Bugis Junction last November, in partnership with the well-known Paradise Group, home to fan favorites like Beauty In The Pot and Paradise Dynasty.

For those new to the brand, Oriental Kopi is a rising star in the kopitiam scene, founded in 2021 and already boasting 24 outlets across Malaysia’s Johor Bahru, Kuala Lumpur, Penang, and Selangor. 

Always staying true to the authentic tastes of traditional Nanyang cuisine, Oriental Kopi offers up a delicious fusion of Southern Chinese flavors blended with Malaysian and Indonesian influences, and a nostalgic journey through beloved classics. 

Step inside and you’ll be transported back to the '70s and ’80s, with vintage décor that oozes charm and nostalgia.

Their signature Oriental Kopi Brew (S$2.00) is a masterful blend of Arabica, Robusta, and Liberica beans roasted at high heat to create a thick, fragrant cup that’s both bold and mellow. 

Beyond coffee, expect must-try local delights like Nasi Lemak (S$11.90), Malay Rendang (S$9.90), and Malay Fried Rice (S$10.90), all served at wallet-friendly prices that mirror their Malaysian roots. 

Those with a sweet tooth, don’t miss the freshly baked Oriental Polo Bun (S$4.60) golden and crispy on top yet soft and aromatic underneath, or their award-winning signature Oriental Egg Tart (S$5.20 for 2 pcs) — praised in the Malaysia Book of Records for its thick, buttery crust and flaky texture. Don't forget their Traditional Kaya Butter Toast (S$2.60) and their indulgent Curry Double Lava Egg Toast (S$4.60), oozing savory delights sure to feature in your dreams! 

To celebrate its grand opening, the store is offering a special deal to dine-in customers. If you buy three items from June 11 to 15, 2025, you will receive a free piece of merchandise. Additionally, anyone who orders a breakfast value set will snag a free Oriental Kopi thermal cup. 

For more information, visit Oriental Kopi on their website, Facebook, and Instagram. 

Location: 23 Serangoon Central, #B1-15 Nex, Singapore 556083

Opening Hours: Daily from 8 AM to 10 PM

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!

Who would’ve thought that one fateful day would eventually lead to your life’s passions? 

Well, that’s what happened with Shaina Yeh on her 19th birthday. What started as a simple night out — barhopping and celebrating — turned out to be her entry to bartending. A twist of fate, as others would say, but in a good way. 

Fast forward to a few years later, she’s now one of Singapore’s brightest talents — a senior bartender at MŌGA, Rookie of the Year at the 2024 Cointreau Global Margarita Challenge, and a creative who doesn’t just serve cocktails — she turns them into tiny, artful drinks, taking absolute care for every detail. 

Each drink she concocts carries her signature — playful tastes with a precise punch; elegant and creative. But she also shifts her focus to the connections she’s made over the years. 

“People may not always return for the drinks alone, but they will remember how they were and the connection they felt with the bartender. Often, it’s that experience that brings them back,” Shaina said. 

The Beat Asia was able to chat with Shaina about her foray into mixology, her cocktails’ creative inspirations, and what she has going on in the next couple of months. 

From 28 Hongkong Street to MŌGA, how has your environment influenced your mixology style and creativity? Did it change or did it stay the same?

My style has definitely changed since. 28 Hongkong Street is a quintessential American-style high-volume bar, while MŌGA focuses on Japanese-inspired cocktails, offering a sleeker and more elegant atmosphere that’s still comfortable. The techniques I’ve learned at 28 Hongkong Street are rooted in Western-style craft and presentation, which differ from the more Asian techniques and presentation used at MŌGA. 

That said, one thing that’s remained constant is my interaction with the guests. 

Earning the “Rookie of the Year” title in the Cointreau Global Margarita Challenge 2024 is a big achievement, congratulations! What did you learn from that experience, and how has it impacted your craft as a mixologist?

Thank you, it was an incredible experience! At the time of the global finals in France, I had only been nine months into the role, and most of the other competitors were already in senior management positions. So just being there felt like such an honor. The judges were icons in the industry, including members from Paradiso and Hope & Sesame, which made it even more surreal. 

Sharing the same stage as them reminded me of how accessible this profession really is. No matter your background or title, you’re given the chance to express your ideas and your craft equally. The 2024 theme was “locally inspired,” which really resonated with me, especially now that I’m working in a Japanese-inspired bar. 

At MŌGA, we work with Japanese ingredients as a foundation, and that challenge pushed me to explore and combine flavors I might not have considered before. It helped me grow and think more creatively about how I build a drink.

Your “Japanese Tea Party” cocktail is quite interesting, featuring Hojicha-infused Zacapa and Green Tea Umeshu. What’s the inspiration behind this combination, and what’s the story behind this drink?

The idea behind the “Japanese Tea Party” came from wanting to explore how different types of tea could shape the character of a drink. Each spirit in the cocktail is infused with a different tea, which is where the name comes from; it’s literally a tea party in a glass!

We infuse Hojicha with rum because of its roasted, earthy notes, which pair well with the rum’s richness. Then there’s the green tea infused in Umeshu, which adds a delicate bitterness and fruitiness that balances everything out. For me, it was about layering familiar Japanese flavors in unexpected ways while still keeping it approachable and elevated. It’s the kind of drink that invites a bit of curiosity, and I love it when guests take that first sip and pause, because it’s something they weren’t quite expecting. 

The MŌGA Gimlet uses Calamansi Champagne Cordial. What made you decide to use a calamansi-infused drink, and how does that note enhance the cocktail’s profile?

The MŌGA Gimlet is one of the more popular drinks on our menu, and I think a big part of that comes down to the Calamansi cordial. We love the bright, citrusy sharpness of calamansi. It’s a bit more refined than your typical tropical lime, and it adds a layer of depth and complexity to the drink. 

While in research and development for the Breaking the Norm menu, we had the idea to infuse it with Champagne, which introduced this refreshing sparkling acidity that really lifts the cocktail. It created something that feels both familiar and new, especially for local or regional guests who recognize the flavor but get to experience it in a completely different context. 

Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?

When I’m off the clock, I usually like to start the night with a Paloma. If I’m keeping it casual or if they don’t have the former, a Whiskey Highball is my go-to. But if I’m at a fancier spot, I’ll usually order a Margarita. It’s such a classic, and I’m always curious to see how different bars put their own spin on it. 

Do you believe in the idea that the cocktails that people order says a lot about them and their personality?

Yes, I do think the cocktails people order can say a lot about them. Most people have a go-to drink they’ll always fall back on — like a safety net, something that feels familiar and comfortable. 

But I’ve noticed that once they’re in a space they know, and especially if they have a good rapport with the bartender, they’re much more open to trying something new. The trust makes a big difference; it’s like, once they feel seen and taken care of, they’re more willing to explore outside of their usual. 

As a female mixologist in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?

I think the scene has really grown, as there are quite a number of women bartenders now, and the community feels tight-knit. It’s always nice to see a familiar face behind the bar or at events, and there’s a real sense of support both from your fellow peers and from the overall bar community. 

My advice to aspiring female bartenders would be: don’t be afraid to take up space. Put yourself out there, join different competitions — not just the ones focused on women, but the general open-to-all ones too! It’s encouraging to see more brands recognizing the efforts and presence of women in this industry. 

Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?

Through the competitions I’ve joined where I’ve been tasked to conceptualize a new cocktail, I’ve learned to always start by asking myself: 'What kind of experience do I want to create for the guest?' That’s usually my starting point, thinking about how the drink will be enjoyed, whether it’s something short and bold or long and easy drinking, and which spirit will carry the idea best. 

It’s not always about loading up on ingredients. I think a solid benchmark starts with the skeleton of a classic cocktail, understanding the structure, then slowly swapping out one, two, or even three elements as you grow more confident. That way, you’re respecting the tradition, the classics, while still making space for creativity and personal expression. 

What are some unconventional ingredients or flavor profiles you’re currently experimenting with or wanting to explore in future creations?

Lately, my Bar Manager, Gavin, and I have been experimenting with homemade pistachio butter. We’ve been roasting the pistachios from scratch and turning them into paste. It’s nutty, buttery, and really creamy, which I personally think opens a lot of possibilities for spirit-forward drinks like an Old Fashioned or even a variation of a Manhattan. The process is time-consuming, but there’s something really fulfilling about making it all from scratch. 

Following the successful MŌGA takeover, are there any future collabs or events cocktail enthusiasts can look forward to?

Yes! I’m excited about the guest shift we’ve got coming up with Shubham from Sidecar India from New Delhi this June 9, 2025. There’s always such a great energy when we host guest bartenders at MŌGA — the whole space just lights up! We prep together, we showcase our different cultures together, and by the end of the night, everyone leaves feeling happy. 

We’ve also got a few more events coming up that we can’t reveal just yet, but they’re something to look forward to. Keep an eye on our Instagram for updates! 

MŌGA welcomes reservations through this website, should you want to visit and have a taste of Shaina’s concoctions. Follow MŌGA on Facebook and Instagram. 

Location: 1 Hill Street, Singapore S179949

Enjoyed this article? Check out our previous All Mixed Up profiles here.

With Father’s Day just around the corner, it’s the perfect opportunity to show appreciation for the dads, grandfathers, and father figures who shaped our lives. And what better way to celebrate than with a grand feast?

Jia He Chinese Restaurant and Jia He Grand are offering special dine-in and take-away set menus available throughout June in celebration of Father’s Day. The menu features a range of authentic Cantonese delights handcrafted by their Master Chefs, including:

• Roasted Crispy Duck
• Stir-fried Hong Kong Kale with White Bait, Ginger and Chinese Wine
• Stewed Mian Xian with 8 Head Abalone and Black Truffle Sauce
• Double-boiled Black Chicken Soup with Fish Maw, Wild Mushroom, and Snow Fungus
• Braised Pomfret with Abalone Sauce, Spring Onion and Ginger (Served with Crisp-fried Mantou)
• Braised 5-Head Abalone with Tien Shin Cabbage in Superior Golden Broth
• Roasted Golden Suckling Pig with Peanut Sauce
• Steamed Spotted Garoupa with Sliced Ham, Mushroom and “Dou Hua”
• Stewed Inaniwa Udon with Baby Lobster in XO Sauce

Diners can enjoy the delicious Father’s Day set menu until June 30, and it is available for 6 persons (S$568+) and 10 persons (S$988+ and S$1,288+).

For those celebrating at home, the take-away selection ranges from S$368+ (5 persons) to S$528 (10 persons) and highlights some of the restaurant’s bestsellers such as the Braised Vermicelli with Mud Crab, Spring Onion and Ginger in Superior Broth, Braised Red Garoupa with Hong Kong Fish Pouch, Beancurd and Whole Garlic, Crisp-fried Prawn with Fresh Fruit and Red Wine-Yogurt Sauce, and Stewed Mian Xian with 8-Head Abalone and Black Truffle Sauce. 

You can also opt for the Father's Day Mini Buffet Takeaway Menu and make it a party with the whole family! The buffet set includes fried and steamed dim sum, main dishes, and desserts. 

Father’s Day Mini Buffet Takeaway Menu

• Steamed Dim Sum (20 pieces each): Steamed Phoenix Prawn Siew Mai, Steamed Prawn Dumpling with Asparagus, Steamed Crystal Chives Dumpling with Prawn and Meat
• Fried Dim Sum (20 pieces each): Prawn Dumpling with Mayo Dip, Crystal Prawn Boule with Cream Cheese, Baked Mini Egg Custard Tartlets
• Main Dishes: One and a Half pieces of Roasted Crispy Duck, one dish of Stir-fried Mian Xian with Baby Abalone, Diced Seafood in Superior Soya Sauce
• Dessert: Chilled Jelly Royale with Julienne of Coconut and Peach Resin 

Advanced orders are required for all takeaway offerings. You can view the full menu on their website and place your orders here. 

SG60 Special: Indulge with Jia He!

Jia He Chinese Restaurant and Jia He Grand are also launching a special SG60 promotion to celebrate Singapore’s 60th anniversary. Guests who dine at either restaurant will receive an exclusive SG60 voucher, which gives them a 60% discount on Jia He's Nanyang Suckling Pig (originally priced at S$338+)! 

To redeem the voucher, a minimum spend of $200++ on the à la carte menu is required during the subsequent visit. This special promo will only be available for the entire month of June while stocks last, and requires a two-day advance pre-order. 

For updates, follow Jia He Chinese Restaurant on Facebook and Instagram.

Jia He Chinese Restaurant

Location: 1 Farrer Park Station Road, #01-14/15/16 Connexion, Singapore 217562

For reservations, contact +65 66948988/+65 66949466 or email [email protected]

Jia He Grand Chinese Restaurant

Location: 1 Farrer Park Station Road, #01-01, One Farrer Hotel, Singapore 217562

For reservations, contact +65 65389688/+65 65382788 or email [email protected]

If you thought gelato was just ice cream’s fancy cousin, think again. After offering over 20 years of dessert magic, Messina has officially opened its first Singaporean outlet, made possible by Black Sheep Restaurants.

The Australian cult favorite is bringing their legendary scoops to 1 Club Street. Founded in Sydney back in 2002, Messina’s obsession with crafting gelato from scratch has earned it the “Best Gelato in Australia” title. Now, this powerhouse of premium ingredients and creative flavors is ready to win over Singapore’s sweet tooth with a 1,350-square-foot scoop shop nestled right in Chinatown.

They are offering up 40 freshly churned gelato flavors, all made in-house daily, including timeless classics like Chocolate Fondant and Dulce de Leche. Need even more excitement? Five of the new additions are exclusive Singapore-inspired specials. 

Dive into Singapore, How You Durian? — a coconut gelato swirled with durian jam and chunks of durian cake, sure to please the Singaporean palate. Or savor Kaya Toast, featuring kaya gelato with dehydrated toast and kaya jam. 

There’s also a salty-sweet Yolk’s On You with salted egg yolk and gula melaka caramel, and a creamy Teh Tarik gelato, a delicately sweet and silken Tau Huay (tofu) flavor, set to be your newest sweetest obsession. 

For more information, visit Messina Singapore on their website, Instagram, and Facebook. 

Location: Gelato Messina, 1 Club Street, Singapore 

Opening Hours: Fridays and Saturdays from 12 NN to 10:30 PM; Sundays, Tuesdays, Wednesdays, and Thursdays from 12 NN to 10 PM; Monday - Closed

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!

“Cocktails are the elixir of good times and great memories,” but when they’re mixed with florals, they turn into something else entirely. They become fragrant love letters, with every sip a declaration, and every aroma a hug. 

At SKAI Bar, perched high above the Lion City, the bar transforms into a garden where spirits come alive. Here, floral notes aren’t just accents, they become the soul found at the bottom of the glass, inviting guests to experience a symphonized memory with every drink.

This is where Rozette Arellano reigns — a self-taught mixologist specializing in the art of floral cocktails. Inspired by the flowers found in her past and the joy she brings to her guests, she presents a wonderful approach to mixology — one that represents her passion and creativity. 

"Guests don’t just come to SKAI for the view; they come to enjoy and indulge in the drinks as well. For me, making drinks is more than just bartending; it’s a way of continuing to serve guests, but in a more personal and creative way. In crafting each cocktail, I feel like I’m doing both — serving and bartending — bringing together hospitality and mixology in one experience," Rozette said.

The Beat Asia was able to chat with Rozette about her journey to mixology, what goes on in her cocktail conceptualization, and what else she has in store in the future.

Your cocktails are known for their vibrant, floral notes, inspired by your mother’s garden. How have these flowers and your memories of them shaped your creations, like for your cocktails “The Violet” and “La Bionda”?

I wanted to create something eye-catching, and I was inspired by the beauty and colours of the flowers I see every day at home. Floral cocktails aren’t just about the taste — they evoke emotions and memories. Flowers add a touch of elegance, bring unique flavours, and offer stunning visual appeal. 

Speaking of your cocktails, what was your creative process behind them, and what kind of experience do you aim to deliver to the drinker?

Whenever I visit other bars, I often find myself asking the same question I ask when creating my own drinks: 'What feeling does this evoke?' When I started bartending and eventually became a mixologist, my goal was clear — to craft drinks that transport people. With that first sip, I want the drinker to be taken back to the happiest moment of their life, to be reminded of a place or memory that brings them joy. 

How has working under SKAI Bar’s lead mixologist, Howard, influenced your development and style as a mixologist?

Howard has always been an incredible leader. Watching how he works — especially how he handles both the pressure and the pace — has been a real inspiration. He’s constantly encouraged me to be creative and to find my own style. While we each have our own approach, we always have each other’s backs, and I am truly grateful for that support. 

You and Shaina Yeh crafted a collaborative mocktail for the MŌGA takeover. What was the inspiration behind this creation and how did your styles merge in this drink?

Shaina is really creative, and it was a pleasure collaborating with her. She brings a refined, classic style which compliments my more subtle approach. I was inspired by her aesthetic when creating this drink, Celestial Sip. It features a cucumber-flavoured syrup with an oolong tea base, topped with soda — a refreshing and revitalizing profile. 

Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?

You’ll usually find me sitting at a bar somewhere, slowly savouring an Old Fashioned. While I often craft cocktails with a softer, more delicate touch. My personal taste leans towards strong, simple classics. That contrast keeps things interesting for me — both as a drinker and a mixologist. 

Do you believe in the idea that the cocktails that people order says a lot about them and their personality?

Absolutely. The drinks people choose often give away a little about who they are. When someone orders a Margarita, I instantly think — they’re here to have a good time. Let’s be honest, nothing says 'Let’s party' quite like a Margarita. A Gin & Tonic? That’s usually the sophisticated one in the group, the effortlessly cool type. A Martini gives off a mysterious, clever vibe — like there’s more beneath the surface. And I have huge respect for those who go for something strong and straight-up; to me, that’s a bold, unapologetic choice. 

As female mixologists in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?

Be your own mixologist. Find your rhythm, discover your own palate, and stay true to your style. Being a woman doesn’t limit you — it’s a strength, not a setback. The industry is evolving, and there’s space more than ever for women to lead, create, and inspire behind the bar. 

Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?

A great cocktail should have a well-rounded flavour profile, and there are many elements to consider. The ingredients need to work in harmony, both in taste and texture. I also pay close attention to originality and presentation — because how a cocktail looks is part of the experience. To me, tradition means respecting the classics but not being confined by them. That’s where the excitement begins — when you take a timeless drink and add a unique spirit or an unexpected ingredient. That’s when it transforms into something personal, something artistic. 

What are some unconventional ingredients or flavour profiles you’re currently experimenting with or wanting to explore in future creations?

I’ve been exploring ways to infuse my cocktails with local flavours — something that feels close to home and meaningful. Right now, I’ve been thinking about working with pandan and ube. It’s a direction I’ve been working towards for a while. Singapore has played such a big role in my journey, and incorporating local elements into my creations is my way of showing gratitude and celebrating the place where I found my passion. 

Following the successful MŌGA takeover, are there any future collabs or events where cocktail enthusiasts can look forward to?

I’m excited to share that we’ll be hosting Bar Notes from Seoul, South Korea for a special takeover at SKAI Bar on May 26. It’s always such an incredible experience to connect with guests through new creations and unique flavors. Plus, I’ll be taking over the bar at MŌGA on July 28 — another amazing opportunity to showcase something fresh and personal. 

Bar takeovers are such a great way to push boundaries, have fun with creativity, and most importantly, share that passion with everyone who comes through the door. 

Should you like to visit SKAI Bar and try out Rozette’s creations, SKAI Bar welcomes reservations through this website. Follow SKAI Bar on Facebook and Instagram. 

Location: SKAI Bar, 70/F of the Swissotel the Stamford Hotel, 2 Stamford Road, Singapore 178882

Enjoyed this article? Check out our previous All Mixed Up profiles here.