Dirty Supper

Taking over the nights of storied 90-year-old Hua Bee Restaurant, this supper club run by chef-owner Pete Smit—known for his whole-animal cooking style and open-fire grilling—is quite the talk of the town. Besides the mouth-watering nosh, Smit has tinkered up a cocktail menu that is proper approachable and weaves in a touch of savoury in line with the kitchen programme. Despite, being rather lean in options, they are no less mean—quality over quantity, if you may. Think boulevardier made silky with Wagyu fat-washed rye whiskey, a stiff martini brightened with pickled lemon and a downright dirty mezcal-based espresso martini. Enough said, the Tiong Bahru enclave just got a whole lot more exciting.