Named after an edible plant in Denmark, this plant-forward bar concept sparks conversations about conscious living. Ex-Noma chef Christina Rasmussen helms the kitchen while head bartender Sasha Wijidessa takes charge of the creative cocktails. Empirical Spirits is the base of her many recipes, but are layered with unexpected ingredients and flavours to create tasty tipples. Do try her signatures, such as the King oyster mushroom-infused whiskey and red rice sake.

“You come here for the plant-forward food and drinks menu made with sustainably sourced  ingredients, and you leave feeling that you did something good for the planet.”—Amanda Goh