There are bars, and then there is Manhattan.
Tucked within the quietly opulent Conrad Singapore Orchard, Manhattan has long been a stalwart of Singapore’s cocktail culture. It’s a space where history whispers from tufted velvet booths, where spirits are aged in the world’s first in-hotel rickhouse, and where every drink tells a story. Now, with their newest concept—Seasons of Manhattan—this iconic bar has unveiled what may be its most evocative and ambitious menu yet.
On paper, it’s a cocktail menu. In your hands, it feels more like a travel journal—designed as a charming desk calendar, complete with pop-up illustrations and a built-in light for perusing in dim, golden-hued corners. But at its heart, this is a love letter to New York City, viewed through the lens of seasonal change and the passage of time. Each cocktail is inspired by a season in the Big Apple, capturing not only the ingredients but the emotions, cultural references, and nostalgic memories tied to each moment.
As I settled into one of Manhattan’s plush banquettes for a tasting, I was transported—not just across the globe to New York, but across time, through the rhythm of a year in a city that never stops moving.
The Cocktails: Stories in a Glass
Spring bursts forth with ‘Where the Boys Are,’ a playful concoction of tequila and mezcal balanced with citrus, plum, and blackberry. Inspired by American college spring breaks and the classic game of beer pong, it’s both whimsical and wonderfully well-balanced. A dehydrated plum mimics a ping pong ball mid-splash in the vivid crimson liquid—a visual flourish that instantly sets the tone for the evening.
But the true star of the evening, without question, was ‘Meet Me Halfway.’ This exquisite cocktail is an ode to the Met Gala, and like its muse, it is elegant, glamorous, and unforgettable. A refined take on the whiskey sour, it’s laced with pear liqueur, lychee rose, honey, and peach. Finished with delicate rice-paper motifs (different for each person) inspired by haute couture, it’s the kind of drink that makes you pause between sips just to admire it again. Balanced and delicately floral, it lingers long after the glass is empty.
Summer steps up the heat with ‘It’s Gettin’ Hot in Here,’ a cleverly conceptual hot toddy featuring butter-washed genever and an herbaceous honey blend infused with basil, sage, thyme, and chilli. Served at 70°C in a teacup atop a concrete slab, it’s an ode to the scorching sidewalks of NYC’s urban summer—intense, heady, and absolutely delicious.
Autumn’s ‘Tatami Shot’ defies expectations, weaving together Japanese single malt whisky, baijiu, spiced pear, pimento, and a surprising lemon-mushroom oleo, all crowned with espresso foam and seaweed. It’s a cerebral, layered drink—a sensory sleight of hand that unfolds with every sip. Manhattan’s take on my favourite cocktail, an espresso martini, the Tatami Shot is familiar yet exotic. The seaweed and mushroom foam gives it a savoury bend, in line with the global trend of their increasing popularity.
And for winter, ‘Minutes to Midnight’ sparkles in a miniature champagne bottle, poured tableside into a martini glass. With Lillet Blanc, bergamot liqueur, champagne, and grape, it’s a bubbly tribute to the city's year-end countdowns and traditions like the ‘Grapes of Luck.’ The grape garnish fizzes theatrically, reminding you that New York doesn’t whisper its stories—it celebrates them.
The menu’s thoughtfulness extends even to mindful drinkers, with zero-proof options echoing the essence of each season. The ‘Autumn Sonic,’ for instance, mirrors its spirited counterpart with lemon-mushroom oleo and espresso foam, ensuring that everyone gets a seat at the table. The non-alcoholic column in the beverage menu is a masterful move, with people increasingly choosing to have sober evenings, yet unwilling to give up a good time at a great bar with their friends for it.
The Food: Seasons on a Plate
Manhattan has always appreciated the intrinsic relationship between food and drink, with its Sunday Brunch being the talk of the town. The new menu follows suit, with refreshed highlights that bond beautifully with the beverage program. Each dish is designed to echo the seasonal inspiration of the cocktails, offering an experience where pairings are not just encouraged—they’re elevated to an art form.
Spring’s awakening is captured in the Smoked Soy Egg, deviled-style with whipped avocado and topped with soy-cured trout roe. It’s a modern, umami-packed riff on a classic hors d’oeuvre—light yet indulgent, and perfect alongside the playful vibrancy of ‘Where the Boys Are.’
Summer brings brightness and texture with the Lobster Taco, wrapped in a crispy wanton shell. The sweet meatiness of the lobster paired with the crunch of the wanton makes for a dish that sings of rooftop parties and sun-drenched afternoons. This was hands down my favourite food item of the night—refreshing, indulgent, and brilliantly paired with the sun-kissed heat of ‘It’s Gettin’ Hot in Here.’
Then comes autumn with a hearty Burmese Cauliflower Curry, golden-hued and soul-warming, served with creamy burrata and toasted pepitas. A slice of crusty sourdough on the side transforms the dish into a comforting, nostalgic meal, one that’s ideal for nestling into your booth while sipping on the complexity of ‘Tatami Shot.’ And to compliment the crisp sparkle of winter’s ‘Minutes to Midnight,’ there’s Hamachi Tartare served on tostones (pictured below).
The crowd favourite however, remains the ever-popular Mac n Cheese, the perfect comfort food after a night of delightful cocktails.
A Philosophy of Time and Memory
What makes Seasons of Manhattan so memorable isn’t just the technical prowess behind the drinks or the beauty of the food. It’s the emotional resonance. As Head Bartender Zana Möhlmann explains, the inspiration behind the menu began with a feeling—those indelible moments like the first warm day in Central Park or the festive shimmer of lights at Rockefeller Center. The entire team contributed to shaping the concept, bringing personal stories, memories, and references to the table. The result is deeply collaborative, beautifully considered, and unlike anything I’ve seen in Singapore.
Time, after all, is the unifying theme. Whether it’s the passing of seasons, the evolution of a cocktail in barrel-aged form, or the nostalgia a single sip can evoke, time flows through every facet of the experience. Even the bar’s rickhouse—an in-hotel marvel—houses aged cocktails by visiting legends like Millie Tang and The Connaught Bar, preserving their influence for future guests to savour.
Final Thoughts
Seasons of Manhattan is a masterclass in hospitality, storytelling, and sensory design. It reaffirms why Manhattan remains not just a bar, but a cultural touchstone. Each visit is a journey, each cocktail a chapter, each dish a companion on the path.
So whether you find yourself sipping a couture-inspired sour or cracking into a lobster taco, one thing is certain: Manhattan hasn’t just captured the seasons of New York. It’s captured the spirit of time itself.
And I, for one, can’t wait to return with my friends and try more from their amazing new menu.
a. 1 Cuscaden Rd, Level 2, Singapore 249715
e. SINOD.Manhattan@ConradHotels.com
w. www.hilton.com/en/hotels/sinodci-conrad-singapore-orchard/dining/manhattan
fb. www.facebook.com/manhattansg
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