Cover Stay Gold Flamingo team (Photo: Stay Gold Flamingo)
Stay Gold Flamingo team (Photo: Stay Gold Flamingo)
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As Stay Gold Flamingo marks its fifth anniversary in September, the dual-concept venue looks back on five years of irreverent cocktails and good times with a new menu, a month of guest shifts from across Asia and a rock ‘n’ roll finale. You’re invited to join the party
When Jerrold Khoo and Bai JiaWei opened Stay Gold Flamingo on Amoy Street five years ago, they introduced a dual concept to Singapore’s dining and nightlife scene: a café by day, Flamingo, and a rock-and-roll bar by night, Stay Gold. Since then, the venue has weathered a pandemic, shifting drinking habits and an increasingly competitive bar scene without losing the irreverent spirit that defined it from the start. This September, Stay Gold Flamingo celebrates its fifth anniversary with a month-long programme of guest shifts from bartenders across Asia, culminating in a Rock ‘n’ Roll Party on September 24.
Much of that evolution has taken place behind the bar, where bar manager Amos Kew has been part of the team since its early days. Working closely with Khoo, Kew has helped shape Stay Gold’s drinks programme while maintaining its particular balance of technical precision and an easygoing atmosphere. “Hitting our fifth anniversary is a massive milestone for us. My time here has been defined by one thing: pushing boundaries while serving world-class drinks in a fuss-free and approachable way,” he says.
“This month-long party is our way of celebrating the community that got us here, and we're cranking up the volume with some of our closest industry pals from across Asia to mark five years of pure rock ‘n’ roll.”
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Above Jerrold Khoo, co-founder of Stay Gold Flamingo
Above Amos Kew, bar manager of Stay Gold Flamingo
Jerrold Khoo, co-founder of Stay Gold Flamingo
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For its fifth anniversary, that sense of community extends beyond Amoy Street. Rather than simply looking back, Stay Gold is using the milestone to bring together bartenders and friends from across the region. The celebrations begin on September 7 with a Taiwanese takeover featuring Kae Yin of Bar Wu in Taipei, Red Chuang of Voice-Over in Kaohsiung and Mark Huang of HiBoRu in Taipei.
The following week brings Jimmy Nguyen of Raw + Atelier and Liam Duong of Hybrid Group from Vietnam on September 12, followed by KT Lam of Lennon’s in Bangkok and Darren Lim of Vender in Taichung on September 14. The guest shifts conclude on September 21 with Dre Yang of Pony Up and Kris Du of Speak Low from Shanghai.
The anniversary celebrations culminate on September 24 with the Stay Gold Rock ‘n’ Roll Party, beginning at 6pm and running late into the night. It is an appropriately loud finale to a month built around the people and relationships that have sustained the bar over the past five years.
Above Cocktails from Stay Gold Flamingo’s cocktail menu, The Bartender’s Diary Vol. II: The Mixtape
Above Enjoy the cocktails at Stay Gold Flamingo’s rockstar corner
Cocktails from Stay Gold Flamingo’s cocktail menu, The Bartender’s Diary Vol. II: The Mixtape
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Half a decade on, that momentum is also evident in what is happening behind the scenes. The bar launched its latest cocktail menu, The Bartender’s Diary Vol II: The Mixtape, in March. Inspired by a bartender’s notebook, it is divided into three music-themed sections: Anthems revisits familiar classics, B-Sides ventures into more experimental territory, and Remastered gives lesser-known traditional cocktails a Stay Gold spin. The menu reflects the team’s approach to drinks today: thoughtful and technically considered, but never overly serious.
From Anthems, Intro To Absinthe is a light and easy-drinking cocktail made with Earl Grey-infused Hendrick’s Gin, La Fée Bohemian Absinthe and sparkling coconut water, while Beautiful Monster from B-Sides is an exciting tropical drink concocted with banana rum, pineapple, ginger, orgeat and grenadine. Remastered reexamines familiar territory with creations like Michelada, built on tequila, lager and a savoury tomato base rich with beef stock and fat.
Read more: Sweet surrender: the most creative dessert cocktails in Singapore
Above Head chef Joanne Sakai’s Pan-Asian spread at Stay Gold Flamingo
Head chef Joanne Sakai’s Pan-Asian spread at Stay Gold Flamingo
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The team’s continuous evolution has also brought recognition. Stay Gold secured a place on Tatler’s 20 Best Bars for the second consecutive year and returned to the extended Asia’s 50 Best Bars list this year. Alongside Kew and head chef Joanne Sakai, who have been with the venue since its early days, a revitalised team has brought new energy to the bar and kitchen, while senior barista Obi Koo leads the daytime operation at Flamingo.
That ability to evolve without losing its identity has been central to Stay Gold Flamingo’s longevity. Flamingo and Stay Gold may share an address, but each has developed its own personality: the café is bright and casual during the day, while the bar comes alive as evening sets in. Food plays a central role in both experiences, especially with Sakai’s pan-Asian menu that is generous, unfussy and built for sharing.
The refreshed menu features newer additions like cold udon noodles, mapo dog, som tam and sticky ribs. These sit alongside staples such as mala quail eggs, fish tacos and steak & rice. For larger groups, the aptly named Rockstar Platter, comprising mapo dog, fries and sticky ribs, serves four.
Above The Stay Gold Flamingo team celebrates five years this September
The Stay Gold Flamingo team celebrates five years this September
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Even the name reflects that ethos. Taken from the classic film The Outsiders, “stay gold” is about holding on to your identity even as everything around you changes.
Five years on, Stay Gold Flamingo has grown, its drinks have become more ambitious and its team has evolved, but the essentials remain: good drinks, loud music and a willingness to have a good time without taking itself too seriously.
Join the party and book your spot at Stay Gold Flamingo’s month-long anniversary events here.
Stay Gold Flamingo
69 Amoy St, Singapore 069888
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
