Walking into the Mandarin Oriental, Singapore for an evening of tipples, we’re hit by a pang of mini-nostalgia. We say “mini”, because it was just a few years ago that the hotel’s third-floor MO BAR began its ascent in the drinks scene.
In 2020, the bar entered the Asia’s 50 Best Bars list at number 46. It then climbed up a spot the next year and jumped all the way to eighth place in 2022. In a somewhat unceremonious twist, it was dropped from the list subsequently, not even cracking into the 51st to 100th places.
But that’s not to say definitively there isn’t life left in the watering hole, which marks its seventh anniversary in 2025. After all, lists are arguably not the be-all and end-all when it comes to how good a place actually is.
So we’re back to see for ourselves, right on time to catch its new menu, The Echoes of Singapore. Created as an invitation to “experience Singapore in all its forms”, the 15-drink menu is another interpretation of the “local flavours in a glass” formula that we’ve become oh-so-familiar with.
We’re told The Echoes of Singapore is intended to be an exploration of the city-state’s past, present and future. To give a nod to that old-school feel, they’ve even presented the menu with a couple of Viewmasters; if you’re not in the mood for retro gimmicks, a paper menu is perfectly serviceable, too. (We have to ask, why not a futuristic augmented reality version, too?)
We begin with the Banana Dollar ($26++), named after the Japanese occupation-era currency. The baijiu-based drink may have its roots in a sadder chapter of Singapore’s history, but it stays bright and effervescent, literally. The normally overwhelming notes of banana are tampered with guava, an equally strong yet surprisingly complementary flavour.
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The Haji Lane ($26++) that follows is odd, no doubt about it. The printed rice paper on top, as always, makes for a good social media post but a finicky drink experience. Removing the “tell, not show” piece and having our first sip, we’re instantly hit by the minty flavour of brancamenta, which when combined with rum and sugar cane tastes quite like feijoa, for anyone who’s had the unique experience of trying the South American fruit.
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Picking things back up is the Hop ‘n’ Roll ($27++), a twist on a favourite pairing: chips and beer. Cold-distilled beer is combined with vodka, aperol and house-made passionfruit cordial for a complex yet approachable cocktail. Bitter, fruity, sweet and just a tad hoppy, it’s a smooth drink that goes well with the lightly masala-spiced prawn cracker served on the side.
Then comes the Miss Samsui ($26++), which celebrates the red-headscarved workers of Singapore’s early days. The flavour of maraschino cherry in this spin on a Manhattan is strong, but balances out quite well with the smokiness that comes from the mix of bourbon and lapsang souchong tea. In an adorable touch and further homage to Samsui women, a tiny red bow dresses the glass.
We cap things off with the “Espresso Martini” ($27++), with air quotes because it’s made with homegrown start-up Prefer’s bean-free coffee. Mixed with coconut-infused rum, mirin and a syrup made from Guinness stout, it’s likely to run a tad sweet for purists — but for the tree-hugging tippler, we think it’s a more than acceptable option. After all, we’re told it’s meant to be a standalone drink, rather than a 1:1 imitation.
Overall, MO BAR’s latest menu delivers strongly on the side of visual spectacle; there’s enough flounce, pomp and circumstance in the glass to keep you interested, for sure. The concept won’t be winning any major avant-garde points; the Singaporean-twist concept has nearly been worked to death, and it’s a herculean task to find a proposition that doesn’t feel like it’s been done before. But this could be the start of a journey back into those coveted lists; we’ll just have to wait and see.
