As the cocktail capital of Asia, period-themed bars are a common phenomenon in Singapore, but it takes effort to fully embody an era — Republic’s refreshed Volume Three menu does just that.
It is no secret that, underneath our island city-state’s visage of conservatism, there exists a colourful, bustling nightlife scene — evident in the multitude of award-winning bars that have contributed to our status as “The Cocktail Capital of Asia”. Amongst these, period-themed bars are aplenty — all vying for a slice of market share through capturing the atmosphere and spirit of a particular era. While it is not easy to open and run a nightlife venture in the first place, there are establishments that clearly go above and beyond when it comes to staying true to their theme — suffice it to say that Republic comfortably falls into this category.
Tucked away in a cozy corner of the Ritz-Carlton, Republic’s decor immediately sets the tone — an eclectic mix of ’60s pop-culture posters, shapes, and motifs, in combination with era-appropriate music, visually and aurally establishes the bar’s spirit of ’60s glam the moment one walks in. That said, Republic’s decor merely scratches the surface — it is within the menu that the establishment’s eye for detail and commitment to the theme shine through.
What makes it all the more impressive is the fact that its previous two iterations of the menu have also been ’60s-centric — having to continually draw on the same well of inspiration often puts establishments at risk of over-milking the concept, falling into cheesy stereotypes or simply just running out of ideas. Republic deftly avoids these pitfalls. Its latest Volume Three menu — borne of Head Bartender Kelvin Saquilayan’s extensive experience and imagination — reflects a thorough consideration and appreciation of the breakthroughs in innovation, creativity and glamour that characterised the Swinging Sixties.
The cocktails of Volume Three are split into various segments, paying tribute to the breakthroughs of the ’60s. Beginning with the Icons segment, the cocktails are a nod to the icons who rose to prominence in the ’60s, and whose influence still shapes and defines the world even today.
Of them all, ‘Founding Father’ and ‘Fool’s Gold’ were the standouts — the former pays tribute to our founding Prime Minister Lee Kuan Yew, with a harmoniously sweet yet piquant mixture of rum and sparkling wine mirroring the sophistication and elegance of his leadership. ‘Fool’s Gold’ is a nod to the King of Rock ‘n Roll, Elvis Presley — a playful take on the Old Fashioned, the mix of American whiskey, Jamaican rum, peanut butter, banana and turkey bacon garnish is inspired by Elvis’ favourite Fool’s Gold Loaf, a sandwich that comprises of peanut butter, banana and bacon.
The ’60s also saw the evolution of the media scene, with productions and publications igniting a cultural shift that helped shape our understanding of the world. Within the ‘Media’ segment of the menu, the highlight came in the form of ‘Woman of the Year’, commemorating the pioneering spirit of Her World Magazine, Singapore’s first women’s magazine published in 1960. A sweet, citrusy mix with a mildly-spicy finish and a garnish of edible gold stars, the cocktail embodies the grace and vigour of women’s collective voices.
There were major changes in realm of art and creativity as well, especially with the rise of the Pop Art movement that saw a stark departure from the geometric abstraction that characterised the previous decade. Republic pays tribute to the artistic sensibilities of the ’60s through ‘Aesthetic’ — the highlight of which is ‘Visions of Stella’. Deriving inspiration from the era-defining works of artist Frank Stella, the cocktail is a sweet, fruity and floral mix with a hint of coffee, topped off with a chunk of brightly-coloured, homemade meringue that references Stella’s renowned art.
Advances in technology also enabled groundbreaking innovation in the 1960s. Feats like space exploration — that previously only existed in the imagination — became reality in the ’60s. With their ‘Innovation’ segment, Republic celebrates the technological breakthroughs of the era. Amongst the segment’s offerings, ‘Bullet Train’ stood out — a nod to the revolutionary Shinkansen high-speed rail system that is still in use even today. As its name suggests, the drink features mainly Japanese ingredients — an earthy, sweet matcha sake is further enhanced with the subtle umami of a seaweed rice cracker garnish.
Beyond just the drinks, Republic has also refreshed its bar bites menu — in line with the upcoming National Day celebrations, it is sous chef Dharam Raj’s ode to Singapore’s rich and vibrant food culture. Amongst the various new additions, his elevated take on the ‘kong bak bao’ (pork bun) is this author’s bet on a new crowd favourite, with the rich flavours of the tender slice of Kurobuta pork belly perfectly balanced out by the tartness of the cilantro sauce it is paired with. Execution-wise, the most interesting is the lobster gunkan. Chef Raj’s fusion take on the quintessentially Singaporean laksa, sweet, juicy lobster is paired with a laksa-tossed and miso-based butter glaze, and presented Japanese gunkan style.
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