Cover The cocktail selection at Plume at Pan Pacific Singapore
The cocktail selection at Plume at Pan Pacific Singapore
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Tatler+
In the grand atrium of Pan Pacific Singapore, three exceptional minds are reshaping the city’s cocktail conversation at Plume—one avian-inspired pour at a time
Singapore's cocktail scene has never been short of ambition, but Plume—the destination cocktail bar set within the soaring atrium of Pan Pacific Singapore—is making a persuasive case that genuine craft and considered hospitality still carry more weight than novelty alone. Since opening in 2023, the bar has grown steadily in reputation, earning its place among Tatler Best of Asia’s Top 100 Bars for 2024, one of only 11 Singaporean establishments on a list that spans the continent. Achieving this distinction so swiftly says something not only about the quality of the drinks, but about the cohesion of the team delivering them.
The trio at Plume’s core brings credentials that would be impressive individually and are formidable in combination. Head mixologist Akmal Haqim honed his craft at iconic spots like 28 HongKong Street, which ranked number 24 in Asia's 50 Best Bars 2023. Bar manager Siew Han Jun’s path has been shaped by luxury hospitality across the region, including W Kuala Lumpur where he rose to lead the bar programme as liquid manager. Matthew Chan, beverage manager of Pan Pacific Singapore, became the youngest certified sommelier in Singapore at the time of certification. His career traversed premium venues like Nouri and Whitegrass before he earned his master sake sommelier certification in 2022.
Read more: Keyaki at Pan Pacific Singapore welcomes executive Japanese chef Teruya Noriyoshi
Competition and recognition
Above Bar manager Siew Han Jun; head mixologist Akmal Haqim; and beverage manager of Pan Pacific Singapore Matthew Chan
Bar manager Siew Han Jun; head mixologist Akmal Haqim; and beverage manager of Pan Pacific Singapore Matthew Chan
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The team’s individual abilities extending beyond the bar’s four walls has been confirmed this year on the competitive circuit. Both Akmal and Chan were named among the Top 20 at World Class Singapore 2026, organised by Diageo Bar Academy. The format is unsparing: contenders progress through multiple competitive rounds, with Akmal already advancing to the elite Top 10. The national champion will be announced in June 2026 before representing Singapore at the Global Finals in Dubai this September.
How a cocktail is born
Above Head mixologist Akmal Haqim honed his craft at iconic spots in Singapore
Head mixologist Akmal Haqim honed his craft at iconic spots in Singapore
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The R&D process at Plume functions as a well-balanced creative ecosystem where each member sources ideas differently. Akmal draws inspiration from global flavour profiles, with influences ranging from Vietnam’s tropical citrus for bright, refreshing blends, to Korea’s fermentation techniques that introduce structural complexity. Siew focuses on visual discovery, using platforms like Instagram to find unconventional ingredients that can be reinterpreted into distinctive serves. Chan takes a tactile approach, developing drinks using house-made components that he can “cook over a stove” to refine sweetness or acidity with total precision.
“Plume’s upcoming menu is something we are especially excited about, because it brings together the relationship between birds and humans. It is about creating something that guests can connect with, not just in flavour, but in meaning,” Akmal shares.
Avian Storytelling in a Glass
Above The Red-crowned Barbet cocktail at Plume
The Red-crowned Barbet cocktail at Plume
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Plume’s 12 avian-inspired cocktails are the most legible expression of this process, drawing from Singapore's rich bird life to shape the flavour, technique, and storytelling of each drink.
- The Peacock: A floral, gin-based creation crowned with a blueberry-flavoured bubble which, when gently punctured with gold dust, releases a delicate mist across the glass.
- The Red-crowned Barbet: An ornithological brief capturing the bird's coffee-tree diet, anchoring a vodka base with coffee, orange, and condensed milk, completed by torched coffee beans for a smoky finish.
- The Straw-headed Bulbul: A gin and pisco base topped with Champagne and pop rocks, releasing a soft crackling sound that evokes rainfall through a forest canopy.
Beyond these signatures, guests may request bespoke off-menu creations tailored entirely to individual preferences and flavour profiles.
What comes next
Above The Plume team
The Plume team
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What is striking about Plume at this moment is the team's awareness that they are still early in the story. The bar is only approaching its third menu concept, and there is a shared conviction that the theme can evolve fluidly into concepts like migration and seasonality. For Siew, the future lies in building a personable setting where guests can unwind in a space that feels both familiar and refined. Akmal’s focus is on the next menu, which explores the relationship between birds and humans to create a deeper emotional connection.
Plume Hour
Plume’s daily happy hour programme offers two distinct experiences across the week:
- Highballs & Heritage (Sundays to Tuesdays, 5pm to 10pm): Pairs classic whisky highballs with local-inspired dishes celebrating Singapore’s culinary heritage
- Heels & Thrills (Wednesdays to Saturdays, 5pm to 9pm): Features Taittinger Brut Réserve Champagne alongside selected martinis
For reservations, please call +65 9459 7165, email dining.ppsin@panpacific.com, or visit https://panpacific.com/plume.
Plume is located within Pan Pacific Singapore, at 7 Raffles Boulevard.
