Cover Named after the modan gāru of 1920s Japan, Moga embodies the same spirit of reinvention
Named after the modan gāru of 1920s Japan, Moga embodies the same spirit of reinvention
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Tatler+
Fusing bold tipples, elevated Japanese bites and a touch of summer, Moga delivers a playful yet polished experience that’s fast becoming a favourite on Singapore’s bar scene
There’s something disarmingly charming about Moga at Pullman Singapore Hill Street. A modern Japanese izakaya at heart, the space strikes a delicate balance between laid-back drinking den and polished dining destination. And with a bold new menu and an all-star team behind the bar and kitchen, Moga is best becoming one to watch on the region’s cocktail circuit.
Under the creative direction of bar manager Gavin Teverasan (formerly of 28 HongKong Street, Neon Pigeon and Nutmeg & Clove) and head chef Leon Quek (Cut by Wolfgang Puck, 1880), Moga’s latest chapter is a celebration of creative modernity, rooted in the flavours and traditions of Japan. Their collaborative menu, aptly titled Breaking the Norm, is exactly that: fearless, flavour-packed and designed to surprise.
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Above Melon Dollar Baby
Above The Frozen Drink, a playful take on the classic milkshake with whisky, taro, matcha and azuki beans
Melon Dollar Baby
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Anchoring the drinks programme is a collection of eight izakaya cocktails: light, highball-style tipples laced with Japanese ingredients. Think Melon Dollar Baby, a spring-forward concoction of sakura hin and sweet melon, or Salted Yuzu Highball, an umami-laced mix of genmaicha, yuzu and buckwheat tea syrup. For something with a touch more drama, The Frozen Drink riffs on a classic milkshake with whisky, taro, matcha and azuki beans.
Above The Moga Gimlet
Above The Dirty Saketini
The Moga Gimlet
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Those after a classic with a twist won’t be disappointed either. The Moga Gimlet is refreshingly tart with calamansi and sudachi, while the Dirty Saketini brings together sake, shochu and house-pickled brine in a sleek, savoury profile that’s distinctly Japanese, yet deliciously familiar.
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Crispy Squid with sansho fish sauce and green chilli
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At Moga, food is not an afterthought. Chef Quek’s menu is built on charcoal-kissed robata dishes and flavour-driven izakaya bites that encourage sharing and conversation. Highlights include the Crispy Squid with sansho fish sauce and green chilli; the spicy XL clams in chilli bean paste and yuzu kosho; and the indulgent A4 Wagyu Sando, layered with teriyaki hollandaise and onion confit.
Moga’s indulgence lunch sets offer a fuss-free taste of Moga’s signature creations
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Prefer a more leisurely midday affair? The newly introduced lunch sets–available from 12pm to 3pm daily–offer a fuss-free taste of Moga’s signature creations ideal for downtown diners looking to indulge without overcommitting.
From now until August 30, Moga is turning up the heat with its seasonal summer cocktail highlights. Expect refreshing, fruit-forward concoctions that play with ingredients like yuzu, elderflower, raspberry and passionfruit. Each glass is an ode to the colours and produce of the season. Pair it with a rotation of modern izakaya small plates and you’ve got the perfect excuse for a lingering evening session.
If you need another reason to swing by, happy hour runs from 6pm to 8pm daily, with classic cocktails like the Raspberry Highball, Bee’s Knees and Paloma.
Named after the modan gāru of 1920s Japan—women who defied convention and embraced modernity—Moga embodies the same spirit of reinvention. It’s fun, fresh and quietly fearless, just like the cocktail it serves. And with its eye on Asia’s 50 Best Bars 2025, this under-the-radar gem is earning a quiet buzz and making waves with its playful sophistication.
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