MO BAR at Mandarin Oriental, Singapore has launched The Echoes of Singapore, a carefully curated Volume Six cocktail menu that combines the city-state's cultural heritage with cutting-edge mixology. The collection, which includes 15 bespoke cocktails divided into five storytelling chapters, provides an immersive tasting experience while artfully balancing historical tribute and contemporary flair.
The cocktail experience begins with Past Echoes, which features drinks like Banana Dollar, Miss Samsui, and Gao Lak that capture Singapore's historical textures. Banana Dollar combines guava and banana foam with Okinawan baijiu and banana liqueur, topped with a rice-paper banana note, while Miss Samsui celebrates pioneering Samsui ladies with Lapsang tea, maraschino cherries, red wine infusion, and balanced shochu. Gao Lak's mezcal, roasted chestnut, and black bean vinegar, served in black-line glassware, evokes the waning hawker culture. A non-alcoholic version of Gao Lak is also available.
MO BAR's Modern Interpretations section reimagines Singapore's present. Husk Agricole Rum, Branca Menta, sugarcane, and Tiger Beer add to the urban vibe at Haji Lane. Sarapan commemorates kaya toast breakfast tradition by combining bourbon-oak Campari, kopi-infused vermouth, kaya-distilled gin, and a homemade kaya cookie. Meanwhile, RE:TOX addresses wellness trends with a refreshing tequila blend of cucumber, celery, apple, lime, and seasonal fruits.
Cocktails are featured in the chapter Innovative Future, highlighting Singapore's forward vision. Hop 'n' Rol distils lager to increase its ABV, then blends it with passionfruit cordial and Seara vodka before serving it with a masala chai-dusted prawn cracker. The Plant-ish, named after the nation's 30 by 30 food sustainability goal, combines Hennessy VSOP, white miso vanilla, and Oreo crumbs in a claypot planter. Reclaimed Sling 2.0 is a crystal-clear take on the Singapore Sling, made with distilled gin and Cointreau, and finished with a lollipop of its main ingredients.
The Industry Community chapter promotes collaboration. The reinvented Espresso Martini replaces coffee beans with Prefer's bean-free brew, which combines dark rum, coconut, and Guinness notes and is garnished with Jolly Pong crisps. T.Y.F, a tribute to the bar Fura, combines SCOBY kombucha, whisky, applewood and lemongrass. RECAP reimagines a lychee martini served in repurposed London Essence bottles, paired with lychee jelly garnish.
Concluding the menu is Exceptionally Mandarin Oriental, which spotlights signature cocktails such as the Mandarin Martini—an elegant twist on the classic martini with Old Tom Gin, Noilly Prat and mandarin bitters. The MO Whiskey Sour mixes the hotel’s Exceptionally Singapore tea with bourbon, citrus and floral notes, finished with soft meringue froth. For a sumptuous sip, Oriental Heritage mixes The Macallan 12-Year-Old Double Cask, Hennessy XO and exotic botanicals, served theatrically from a treasure chest.
Accompanying the drinks is a sleek menu box displaying undulating waves inspired by the Pacific Ocean. Guests can explore cocktails through a bespoke viewfinder reel or opt for the tactile elegance of a physical menu.
Bar Manager Charlie Kim encapsulates the experience, explaining that The Echoes of Singapore distilts the nation’s soul into glass—an embodiment of Singapore’s cosmopolitan spirit that resonates with both locals and global travellers. Open daily from 5.00 pm, MO BAR offers an elevated space where panoramic city views meet artisanal cocktails, all underpinned by the collaborative kampung spirit that defines Singapore’s hospitality scene.
a. 5 Raffles Ave., Singapore 039797
w. www.mandarinoriental.com/en/singapore/marina-bay/dine/mo-bar
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