Manhattan Bar Singapore:
Bringing NYC to Southeast Asia
Virtù Bar brings Paris to Tokyo.
BKK Social Club transports Latin America to Bangkok.
And Manhattan Bar Singapore exudes the glamor of New York City’s golden age in Southeast Asia. Set in one of the world’s most international cities, the concept feels less like import and more like alignment.
Located in the Conrad Singapore Orchard, Manhattan Bar channels the spirit of a 19th-century New York hotel bar—rich dark wood, polished brass, and plush leather setting the stage for a cocktail program rooted in American heritage.
Known for its in-house rickhouse and a menu that reimagines classic cocktails, Manhattan delivers both spectacle and substance. The result is a transportive experience, where every detail feels like a love letter to old New York.
“The concept of Manhattan bar pays homage to the golden era of cocktails and fine drinking in Manhattan.”
David Nguyen-Luu
Former Bar Manager, Manhattan
World’s first in-hotel rickhouse
The rickhouse is one of Manhattan Bar’s defining features and one of the most distinctive elements of any cocktail bar in the world. Traditionally, a rickhouse is where whiskey barrels are stored and aged, often in large, climate-influenced warehouses. Manhattan takes that concept and brings it inside the bar, creating a working aging room that’s both functional and theatrical.
Here, rows of small oak barrels are used to age cocktails, spirits, and custom blends on-site. Instead of simply mixing drinks to order, the team pre-batches certain cocktails and lets them mature over time, allowing flavors to integrate, soften, and deepen—much like a fine whiskey. Unsurprisingly, the Manhattan cocktail is obviously a signature offering from the rickhouse.
“The Manhattan that we have utilized Michter’s Rye Whiskey vermouth, and our house-made cherry liqueur. We finish it off with Angostura bitters. We place the whole cocktail in the barrel and we let it age for a certain amount of time.”
Gabriel Carlos
Former Assistant Bar Manager
Beyond the barrels, much of what’s poured at Manhattan is built in-house—custom blends, infusions, and components designed to give each drink a distinct point of view.
Located in the Conrad Singapore Orchard, Manhattan Bar channels the spirit of a 19th-century New York hotel bar—rich dark wood, polished brass, and plush leather setting the stage for a cocktail program rooted in American heritage. Known for its in-house rickhouse and a menu that reimagines classic cocktails, Manhattan delivers both spectacle and substance. The result is a transportive experience, where every detail feels like a love letter to old New York.
“The concept of Manhattan bar pays homage to the golden era of cocktails and fine drinking in Manhattan.”
David Nguyen-Luu
Former Bar Manager, Manhattan
Seasons of Manhattan cocktail menu
The current Manhattan Bar Singapore menu is inspired by New York City’s four seasons. The menu itself is styled as a desk calendar and features 31 drinks categorized by spring, summer, fall, and winter, as well as special barrel-aged cocktails from the rickhouse.
“Manhattan moves in seasons you can feel. Through New York’s defining culture. Climate. The moments that set the city in motion. At the bar, it all comes together.”
Manhattan Bar
World’s first in-hotel rickhouse
The rickhouse is one of Manhattan Bar’s defining features and one of the most distinctive elements of any cocktail bar in the world. Traditionally, a rickhouse is where whiskey barrels are stored and aged, often in large, climate-influenced warehouses. Manhattan takes that concept and brings it inside the bar, creating a working aging room that’s both functional and theatrical.
Here, rows of small oak barrels are used to age cocktails, spirits, and custom blends on-site. Instead of simply mixing drinks to order, the team pre-batches certain cocktails and lets them mature over time, allowing flavors to integrate, soften, and deepen—much like a fine whiskey. Unsurprisingly, the Manhattan cocktail is obviously a signature offering from the rickhouse.
“The Manhattan that we have utilized Michter’s Rye Whiskey vermouth, and our house-made cherry liqueur. We finish it off with Angostura bitters. We place the whole cocktail in the barrel and we let it age for a certain amount of time.”
Gabriel Carlos
Former Assistant Bar Manager
Beyond the barrels, much of what’s poured at Manhattan is built in-house—custom blends, infusions, and components designed to give each drink a distinct point of view.
Seasons of Manhattan cocktail menu
The current Manhattan Bar Singapore menu is inspired by New York City’s four seasons. The menu itself is styled as a desk calendar and features 31 drinks categorized by spring, summer, fall, and winter, as well as special barrel-aged cocktails from the rickhouse.
“Manhattan moves in seasons you can feel. Through New York’s defining culture. Climate. The moments that set the city in motion. At the bar, it all comes together.”
Manhattan Bar
- In an ode to the all-American rite of spring break, for example, the Seasons of Manhattan menu features a Spring cocktail called Where the Boys Are. Codigo Blanco tequila and Siete Misterios Doba Yej mezcal meet plum, melon, blackberry and citrus. Manhattan describes it as “…a riot of red, a burst of juicy brightness, and a melon splash that recalls the playful chaos of beer pong and coming-of-age rituals.”
- The Tatami Shot sits in Autumn, honoring Japanese filmmaker Yasujirō Ozu, whose An Autumn Afternoon was screened in New York’s first Film Festival (September, 1963). Sakurao Single Malt Whisky and baijiu meet lemon, mushroom oleo, spiced pear, and bitters beneath espresso foam. Per Manhattan, it’s “…a cocktail that mirrors Ozu’s lens: layered, balanced, gently expressive.”
- In an ode to the all-American rite of spring break, for example, the Seasons of Manhattan menu features a Spring cocktail called Where the Boys Are. Codigo Blanco tequila and Siete Misterios Doba Yej mezcal meet plum, melon, blackberry and citrus. Manhattan describes it as “…a riot of red, a burst of juicy brightness, and a melon splash that recalls the playful chaos of beer pong and coming-of-age rituals.”
- The Tatami Shot sits in Autumn, honoring Japanese filmmaker Yasujirō Ozu, whose An Autumn Afternoon was screened in New York’s first Film Festival (September, 1963). Sakurao Single Malt Whisky and baijiu meet lemon, mushroom oleo, spiced pear, and bitters beneath espresso foam. Per Manhattan, it’s “…a cocktail that mirrors Ozu’s lens: layered, balanced, gently expressive.”
Global inspiration from Friends of Manhattan
At Manhattan Bar, the story of New York doesn’t stop at its own menu. Through its Friends of Manhattan series, the bar invites some of the world’s most celebrated bartenders to step behind the bar, transforming it into a rotating stage for global talent.
A few of the celebrated guest bartenders have hailed from:
- The Cocktail Club (Jakarta)
- Long Bar (Shanghai)
- Monkey Thief (New York City)
- To Infinity & Beyond, Vender, Bar Without (Taiwan)
- Happy Accidents Bar (Albuquerque)
- Bar Leone (Hong Kong)
Each collaboration blends Manhattan’s signature, old-world elegance with the distinct style of its guests—resulting in menus that feel both rooted in New York’s cocktail heritage and expanded by international influence. It’s less a takeover and more a dialogue, where techniques, flavors, and perspectives collide.
From global collaboration to cohesive vision
If Friends of Manhattan brings the world into the bar, Zana Möhlmann is the one shaping what it becomes once it’s there. Winner of the 2023 World Young Mixologist Award, Möhlmann became Manhattan Bar’s head bartender in 2024.
With experience across some of Asia’s most respected cocktail programs, Möhlmann brings both technical precision and a global perspective to Manhattan Bar.
Under Möhlmann’s direction, the bar’s many moving parts—the rickhouse, the collaborations, the deep well of American cocktail history—come together into something cohesive. The drinks feel intentional, the experience seamless, and the identity unmistakable.
“I believe that every craft starts with intention. From the way that you present yourself, to how you speak to people, and how you create.”
Zana Mohlmann, Head Bartender, Manhattan
Each collaboration blends Manhattan’s signature, old-world elegance with the distinct style of its guests—resulting in menus that feel both rooted in New York’s cocktail heritage and expanded by international influence. It’s less a takeover and more a dialogue, where techniques, flavors, and perspectives collide.
From global collaboration to cohesive vision
If Friends of Manhattan brings the world into the bar, Zana Möhlmann is the one shaping what it becomes once it’s there. Winner of the 2023 World Young Mixologist Award, Möhlmann became Manhattan Bar’s head bartender in 2024. With experience across some of Asia’s most respected cocktail programs, Möhlmann brings both technical precision and a global perspective to Manhattan Bar. Under Möhlmann’s direction, the bar’s many moving parts—the rickhouse, the collaborations, the deep well of American cocktail history—come together into something cohesive. The drinks feel intentional, the experience seamless, and the identity unmistakable.
“I believe that every craft starts with intention. From the way that you present yourself, to how you speak to people, and how you create.”
Zana Mohlmann, Head Bartender, Manhattan
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.