Cover Jigger & Pony is one of the Singaporean brands that is expanding overseas with new bar, Cosmo Pony, in Jakarta
Jigger & Pony is one of the Singaporean brands that is expanding overseas with new bar, Cosmo Pony, in Jakarta
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As the local dining scene gets more competitive, Singaporean brands are expanding overseas with their innovative F&B concepts
Singapore has always been an attractive destination for some of the world’s top chefs and bartenders, who have brought outposts of their restaurants and bars or even introduced new F&B concepts to our shores. Some recent examples include acclaimed Italian chef Massimo Bottura and renowned Italian bartender Dario Knox who have opened fine casual Italian restaurant Torno Subito and speakeasy The Backdrop, respectively.
But interestingly, in recent years, homegrown restaurants and bars, especially those that have made their mark overseas through culinary pop‑ups, collaboration dinners and bar takeovers, are looking beyond the island to expand their culinary horizons.
1. Jigger & Pony
Above Indra Kantono and Gan Guoyi
Above Cosmo Pony team
Indra Kantono and Gan Guoyi
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Cosmo Pony in Jakarta, Indonesia
For Indra Kantono and Gan Guoyi, who founded hospitality company Jigger & Pony Group in 2012 with a flagship cocktail bar of the same name, the decision to open cocktail bar Cosmo Pony in Jakarta, Indonesia, this July was influenced by their more than a decade of experience in the F&B industry and the learnings that came from operating seven restaurants and bars in Singapore. “We have significantly contributed to the building of Singapore’s cocktail bar culture, as evident from the consistent showings on the Asia’s 50 Best Bars and World’s 50 Best Bars lists,” shares Kantono, whose Jigger & Pony cocktail bar clinched the No 2 position on the Asia’s 50 Best Bars 2023 ranking for three consecutive years and the No 14 spot on the World’s 50 Best Bars 2023.
Why Jakarta? Aside from Kantono’s Indonesian roots, he lets on that the city’s dining and cocktail scene is on the rise as evident from the Asia’s 50 Best Bars 2023 ranking where two bars from the city made it into the top 50 listing: Pantja at No 29 for its classic cocktails with a modern twist, and The Cocktail Club at No 19 for its innovative cocktails crafted with local ingredients. “Jakartans are clearly thirsty for more sophisticated and craft-driven cocktail bars and they are receptive to exciting new concepts entering the city,” he observes, adding that he and his team are excited to be part of this “rising community and to play a role in making Jakarta more vibrant”.
Before opening their first overseas concept, the duo first tested the market by doing bar pop-ups and guest shifts in Indonesia over the past several years—each with good success, adds Kantono. This has allowed the team to understand Jakarta and its “customers, the bar community and the rhythm of the city”. It also helped that the group partnered with Indonesian hospitality group The Union Group, which operates ten successful F&B brands and over 20 outlets in Jakarta, to bring Cosmo Pony to Grand Hyatt Jakarta in the heart of the city.
While Kantono prefers not to reveal too much about the space and the menu (as they were still under development at the time of writing), he expresses that he and his team are working towards a “craft cocktail bar concept that appeals to both international hotel guests and discerning Jakartans” who enjoy good food and drinks. “The name, interior design and cocktails may differ, but the DNA remains true to the Jigger & Pony brand,” he surmises.
In case you missed it: Jigger & Pony: How a hospitality-first mindset made this Singapore bar one of the world’s best
2. Culinary Arts Group
Above Tristin Farmer, the culinary director at Culinary Arts Group
Tristin Farmer, the culinary director at Culinary Arts Group
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Revolver in Dubai
While Jigger & Pony Group took its time to expand overseas, three-year-old homegrown F&B company Culinary Arts Group grabbed the bull by its horns and is set to open modern Indian grill restaurant Revolver in Dubai later this year—only three years after the flagship opened in 2021. “The food and beverage scene in Dubai has multiplied many folds, with numerous chefs from Michelin-starred restaurants choosing to establish their culinary outposts in the city,” shares Kashma Budhrani, the co-founder of Culinary Arts Group, letting on that Dubai’s reputation as a transit hub “amplifies the exposure for restaurants like Revolver” which benefit from the country’s strategic location and extensive connectivity.
Taking advantage of the ripe market in Dubai, Culinary Arts Group is planning to set up an office headquarters in Dubai sometime this year where it can drive the international expansion of Revolver as well as a few more of its homegrown concepts. (It also has sushi kappou restaurant Hamamoto and Latin American restaurant Araya in its portfolio.)
As such, the group appointed Tristin Farmer, the former executive chef of three-Michelin-starred restaurant Zén, as its culinary director and chef-partner. Farmer will oversee Revolver Dubai’s menu creation and construction of its 14,000-square-foot space at Opus Tower in the busy area of Business Bay.
In case you missed it: Renowned chef Jitin Joshi takes over the reins at modern Indian grill restaurant Revolver
Apart from Revolver, which Farmer muses will “stay true to its DNA, cooking techniques, and ethos of open‑fire cooking with bold flavours”, the group will also launch a novel and yet-to-be-named “sophisticated bistro”—both of which will “blend elevated techniques in a relaxed yet bold setting”. The only significant difference, Farmer says, is that the menu will offer a broader à la carte selection where guests can savour a dedicated assortment of bread, tandoor specialities and other items under the open-fire grill section, as well as crudos and salads to cater to different preferences. “There will be lots of seasonal cooking and weekly changing specials” adds Farmer, who hopes to capture the palate of Dubai’s discerning diners.
Budhrani highlights that Dubai is only the beginning of Culinary Art Group’s rapid expansion plans, which has already received significant interest from investors and operators in Los Angeles, Paris and Hong Kong. “We have ambitious plans for expansion, and our journey will continue beyond [Dubai].”
3. Tipsy Collective
Tipsy Collective's first outlet in Kuala Lumpur
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Tipsy Flamingo in Kuala Lumpur, Malaysia
Jigger & Pony and Culinary Arts Group are not the only ones with expansion plans, as Singapore further establishes itself as a culinary hub with innovative dining concepts that are increasingly gaining recognition abroad. Case in point: Tipsy Flamingo, the eye-catching and extremely pink gastrobar by local F&B group Tipsy Collective, opened its doors in Kuala Lumpur, Malaysia in January. The reason for choosing a city much closer to home, says co-founder and executive chairman David Gan, is its sense of familiarity coupled with its unique offerings. “Both cities offer unique experiences shaped by their demographics and economic factors,” shares Gan, but Kuala Lumpur boasts “a more eclectic and vibrant dining and nightlife scene characterised by its multicultural influences and affordability”.
“Our group aims to replicate the success and unique atmosphere that Tipsy Flamingo provides at Singapore’s Raffles City Shopping Centre,” declares Gan, which is why its first venture into Kuala Lumpur boasts a 3,556-square-foot space with the same striking pink colour palette and calming beach club vibes in the busy The Exchange TRX mall with a lot of foot traffic.
Truffle moonlight beef horfun
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The look may be familiar but Gan and his team took the time to understand the local culture, culinary trends and consumer behaviours to create the menu with a sense of place. And, while they have retained some of the signature dishes to continue to cater to loyal customers, Gan and his culinary team created new offerings inspired by Malaysian flavours and ingredients to entice new customers.
The crispy fish skin with rojak sauce, for example, is a refreshing twist on the quintessential salted egg fish skin which is served with rojak sauce, while the moonlight beef hor fun is a play on the traditional Chinese hor fun that fuses Western and Japanese elements. These are complemented by its signature cocktails, including Tropi-cano made with Bacardi white rum, apple juice, matcha tea and orange bitters, and Violetta’s Gin Spot, mixed with Beefeater Gin, lemon juice and butterfly blue pea syrup.
As a Singaporean brand eyeing expansion, Gan reiterates the importance of leveraging on their dining concept’s unique selling proposition, or USP, to carve out a niche in the global market. Jigger & Pony Group’s Kantono agrees, adding that their 12 years in the industry taught them the importance of convivial hospitality, owning the craft and embracing growth. With such a formula, the future is looking bright for these restaurateurs and their expansion plans.
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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.
