What the team behind Flow Bar is doing differently at its new location

But like any other restaurateur would say, “nothing ever happens on time and not everything goes according to plan,” Paiva shares. There’s always going to be construction delays, staffing issues and just unforeseen developments.

“When our six-metre long bar first arrived, it was off despite accurate measurements. After a couple of strongly worded back and forths, it turns out that both our measurements weren’t off, but rather caused by the uneven nature of a heritage shophouse. And that alone set us back another three weeks. Though, we were fortunate to have great business partners like Anant (Tyagi) and Jeremy (Gillon) of Restaurant Jag, and some very understanding contractors during that tough period.”

More trials and tribulations ensued and just a month before the doors opened, Paiva had to attend to the arrival of his newborn baby boy named Alex, “I think he was too excited to see the world and came a little early. But that also gave me a new focus.” When planning out Flow’s programme, instead of just parties, he intends to launch a monthly activation—on Sundays—that caters to families with kids.

With tasty nosh from the kitchen of the award-winning Restaurant Jag now a thing of the past, Paiva remains confident with chef Imran Yunus at the helm—formerly of Burger & Lobster, and South Coast at Marina Bay Sands. 

“Contrary to the past, our menu is no doubt simpler but equally thoughtful and well-executed,” says Yunus. “We also have the flexibility to showcase off-menu specials using ingredients, especially locally caught fish, from fresh food markets or really good regional potatoes from Tekka or Chinatown.”

“Sticking to the Californian theme, there’s no better way to rep it than with proper chicken wings,” declares Paiva. “Think classic buffalo with blue cheese dip and miso butter with wafu dressing. The savoury burnt citrus pepper wing is also an interesting one where we translate flavours of the local favourite of black pepper crab.” Other highlights include the artichoke dip, hummus, and juicy burgers.

As with the food menu, the drink offerings are as fresh, clean and balanced, yet deceivingly quaffable by nature. “The approach has always been a reflection of Californian cocktails. Nothing too bold that will blow your palate out,” says Paiva. 

On the menu are four promising new creations: a savoury martini exploding with a bouquet of baked onion and thyme; the mezcal-based tequila sunrise parody enhanced with a lightly spiced bell pepper cordial instead of sickly sweet grenadine; a toothsome banana rum tipple; and an elegant but puckering sour laced with ginger and prosecco. Recognisable signatures like the brûléed espresso martini and the juicy rockmelon She so Shiso still remain firm favourites.

Noticing a trend of bookings by larger groups, Paiva yearns to be inclusive and approachable with his offerings. Quality cocktails aside, he stocks wines by the glass by reputable Italian producers and a few organic producers, as well as the revered Suntory Premium Malt. “There will also be more spirits sold by the bottle so groups can cater to different tastes—whether it is making gin and tonics themselves or requesting custom cocktails. We want our guests to still have that level of service you’d find in proper cocktail bars,” says Paiva.

While Flow resto-bar may have found itself a new home and a new journey, it is clear that its modus operandi remains resolute. And like the sign on the wall reads, “It’s all about going with the flow.”

Flow Bar 
Address: 39 Neil Road, S(088823)

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