Cover Jay Gray is best known for his eclectic cocktail concepts, one of which is Sago House, ranked 10th on the Asia’s 50 Best Bars list (Photo: Darren Gabriel Leow)
Jay Gray is best known for his eclectic cocktail concepts, one of which is Sago House, ranked 10th on the Asia’s 50 Best Bars list (Photo: Darren Gabriel Leow)
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After a whirlwind three-year run of sweeping awards with Sago House, Jay Gray decides to do it all over again. Except this time, he is flying solo with his new cocktail bar Idle Hands
Say what you may about Jay Gray, but one thing’s indisputable: his hand in Sago House’s claim to fame. In what may seem like a distant memory, the now award-winning cocktail bar first opened in mid-2020, deep in the dark days of the pandemic-stricken Singapore and undoubtedly one of the worst periods for the local F&B industry.
Today, it sits at the No.10 spot on Asia’s 50 Best Bars 2023 list and the coveted No.32 spot in the World’s 50 Best Bars within the same year. For the uninitiated, this narrative somewhat paints a picture of a rose that grew from concrete.
Read more: Top shelf please: The most expensive drinks you can order in Singapore
Above Jay Gray is one of 43 of this year’s Tatler Gen.T Leaders of Tomorrow 2024 honourees that hail from Singapore
Jay Gray is one of 43 of this year’s Tatler Gen.T Leaders of Tomorrow 2024 honourees that hail from Singapore
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At present, after three years of clinching accolades and establishing multiple bar concepts under the group’s umbrella—which include Sago House, Tiki cocktail bar Low Tide, and the now defunct open-fire restaurant Underdog Inn and incubator concept Ghostwriter—Gray leaves the collective behind. “We’ve built a talented team at Sago House and I’m moving aside to give them the freedom to succeed or fail without interference,” explains the recent Tatler Gen.T honouree when he spoke with Tatler Dining.
As chief executive officer of Sago House Group, Gray had many rice bowls to look after within the business. “The feeling of threading water wasn’t fun and there were projects I couldn’t see through to the end due to the constant firefighting.” With his wings clipped, creativity stifled, ultimately leading to Gray’s decision to resign from his post to regroup and start over. “I think I took Sago as far as I could and it’s now up to the awesome team to see it grow,” he says, assuring that he still owns a third of Sago House.
Above Idle Hands occupies the space along Club Street that was once incubator concept Ghostwriter
Idle Hands occupies the space along Club Street that was once incubator concept Ghostwriter
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Now, he keeps busy with Idle Hands, his latest 14-seater speakeasy that melds art, music, and cocktails, all in an attempt to breathe new life into Chinatown’s ever-evolving bar scene. “Ditch the ego, ditch the rockstar mentality,” he quips. Going back to basics, so to speak, Gray is hyper-focused on guest experience—a winning formula that carried Sago House to fame.
“When we started Sago House, we hired and trained these hugely talented individuals so that they can one day take ownership of the venue. It’s always been like that.” Today, one will find a relatively green team behind his new bar. But there won’t be much idling around.
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Gray personally runs point in training these young—and hungry—apprentices. On Tuesdays, he runs a curated menu featuring classic cocktails on rotation, fully designed by these young apprentices. The mentorship approach provides a platform, imparting his knowledge and experience, from menu engineering specifics to the minutest of cocktail-making technicals. “I’ve learned a lot from my time running multiple businesses to varying degrees of success,” he shares. “Yes, some of the pain points are still there but I remain positive in my growth and forgiving of my failures.”
Above The Chocolate Orange is a lively mix of vermouth, Oloroso sherry, PX sherry and orange vodka that drinks like a toothsome treat
The Chocolate Orange is a lively mix of vermouth, Oloroso sherry, PX sherry and orange vodka that drinks like a toothsome treat
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Apart from “Trainee Tuesdays”, the Idle Hands’s modus operandi is to “keep it simple stupid”. For Gray, this means taking no more than three to four steps or ingredients to craft a cocktail. The ever-evolving menu, split into three segments, will cater to those up for a refreshing highball, lip-smacking sours, and the strong and stirred. Even teetotalers, which Gray believes to be an under-serviced demographic, are invited to imbibe in less guilty non-alcoholic serves. “It’s been nice to get back into a creative headspace,” he delights.
Soon, Gray seeks to introduce novel guest experiences within the confines of the intimate nook along Club Street such as a monthly concept that reminds of Tiny Desk Concerts. If anything, good vibes and solid tipples are a guarantee with Gray around.
