First look: Temper, a Bauhaus-inspired wine and cocktail lounge, is Tanjong Pagar’s most anticipated gastronomic opening

For those who welcome a spectacle, consider the seafood tower, bristling with fresh oysters and Dungeness crab, or the whole crisped-skin turbot in a luscious pil-pil collagen sauce. “Too often, one element shines while the rest play second fiddle, where a cocktail bar is seen only for its drinks, while a fine dining restaurant rarely delivers cocktails of the same calibre,” says Tam. But Temper is out to change that.

Browse the cocktail menu, consulted by Baek, an acclaimed bartender who now runs Hup San Social Club, and barflies will be quick to identify distinctive fingerprints. Head bartender Kishan Kumar shakes up those innovative tipples that honour Duxton’s rich heritage without pretension. Fancy tutu-kueh? The T.T.K. Old Fashioned marries peanut butter-washed bourbon with sesame, cacao bitters and coconut smoke. Otherwise, wake the palate with the Star Fruit Martini, swapping out traditional brine for vinegar-soaked star fruit pickle.

In the vinous department, Duran doesn’t require much introduction amongst those who understand wine. The former head sommelier of London’s venerable 67 Pall Mall outpost in Singapore ascertains authority to the in-house wine programme. Here’s what’s most impressive: Temper’s custom-built cellar will debut with over 2,100 bottles from over 30 countries, of which 250 wines are available by the glass. “It’s all about wines with a story and a sense of place,” shares Duran. “Besides minimal intervention producers, I also love showcasing small, independent growers who are doing things sustainably and letting their regions speak through the wine.”

Whether it’s a zippy white from Galicia, a crunchy red from the Loire, or a wild, slightly funky skin-contact wine from Slovenia, Duran’s philosophy favours intuition over intimidation, where pairings are tailored to mood, dish, and moment.

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Engineering the sounds in the 4,000-square-foot space, Pillai, who masterminded the golden eras of popular nightlife spots such as Ce La Vi and Mandala Club, curates a musical programme that shifts seamlessly between vinyl deep-dives, late-night soul explorations, and a rolling series of live musicians.

Reaffirming the notion of why Singapore’s food scene needs concepts like Temper, Duran says: “Singapore’s food and beverage landscape is vibrant, but it has lacked a destination that weaves together four cultural cornerstones—wine, cocktails, music and food—into a single, seamless experience. Temper answers that need. What sets us apart most is the people behind it; like a great wine list, temper has curated chefs, sommeliers, mixologists and musicians who are masters in their fields, united by a passion to share the best of their craft.”

Temper (Officially open on September 1)
Address: 83 Neil Road, #01-07, Mondrian Singapore Duxton, S(089813)

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