Intimate Clarke Quay spot Bar Middle wants to marry Japanese-style precision with fun flavours
A Japanese-style classics bar is probably not where you go when you are looking for a cocktail that combines mango and hojicha.
But sometimes, you still want a bit of fun when it comes to drinking — and that’s where the new Bar Middle at Clarke Quay enters the picture.
Opened in June, Bar Middle is the brainchild of seasoned bartender Gavin Teverasan, 36, who’d cut his teeth at names such as modern izakaya Moga and 50 Best Bar Nutmeg & Clove.
While the veteran’s CV doesn’t scream “Japanese precision”, he has a deep respect for the conscientiousness and dedication to the craft that Japanese bartenders embody.
That’s why, for Bar Middle, he has opted to build it around a foundation of time-honoured Japanese bartending practices that extends to little details such as using a folding fan to gently warm up the ice blocks with steady airflow.
You’ll also see the bartenders lasering in on each drink, patiently preparing them individually, even if it slows down the output on busy nights — a common practice at any of the serious classic bars in Tokyo.
But that’s just one part of the equation. “Bar Middle” embodies Gavin’s approach towards hospitality here. It sits in the middle of “prim and proper” and “fun and casual”.
Here, the bartenders are supposed to be sharp and attentive, but he hopes the guests can be laidback and enjoy themselves without feeling stiff and stifled, just as they would at Japanese classic bars.
Bar Middle’s cocktails
Given all that, you can expect meticulously made cocktails, with fun flavours and Japanese influences mixed in; it’s not just stuck in the mould of fastidiously made classic cocktails that Japanese-style bars are known for.
The mango hojicha (S$25) is one such fascinating cocktail that is anything but by-the-numbers.
Mango and hojicha aren’t seen as natural complements, but Bar Middle deftly bridges the toasty notes of hojicha with the tropical vibrance of mango through a splash of gin florals and light ginger beer spice — it’s super smashable.
Given its Japanese-bar slant, guests might also want to opt for more classic-style cocktails at Bar Middle.
The team is able to make most of the usual classic cocktails such as negronis or martinis — so one way to do that is simply to order them.
Another way is to order Bar Middle’s gimlet fizz (S$25), which elegantly combines the best parts of two timeless classics, the gimlet and gin fizz, through their overlapping components of gin, citrus, and syrup.
This one is nice and refreshing with a delectable potpourri of florals and citrus, and boasts a plush mouthfeel and a bit of effervescence.
Bar Middle does have some truly crazy ideas that probably won’t fit in at a traditional Japanese bar, and It’s Just Negi (S$25) is probably a concoction you might be wary of ordering.
This is Bar Middle’s Japanese-inspired spin on the classic dirty martini or Gibson, using pickled negi (Japanese long onion) brine and a sake-vermouth blend that’s infused with negi.
With all these thrown together, the drink tastes just like negi. It’s sharp and spirit-forward, but doused in a flourish of the allium’s rich grassy fragrance.
Be warned: It’s an experimental drink that’s almost like a chilled soup, and probably not for everyone.
Bar Middle keeps the bar grub menu lean, with a bunch of simple items. But its simplicity shines through well here, especially with the highlight, Mum’s Three Cup Chicken Wings (S$12).
Gavin is part Taiwanese, and his mum makes the Taiwanese three cup chicken sauce used to glaze the wings! It’s a super homely and hearty dish that just hits the spot.
All in all, Bar Middle is a unique cocktail bar opening in a climate where snazzy casual spots usually get the most traction.
But if you like an intimate vibe and for your bartenders to be extra serious about your drinks, this bar is for you.
This was a hosted tasting.
For more ideas on what to eat, read our stories on the cool new made-to-order onigiri restaurant and the heartwarming tale of a 90 year-old hawker in Toa Payoh.
Wed 6pm - 1am
Thu 6pm - 1am
Fri 5pm - 1am
Sat 5pm - 1am
Sun 6pm - 1am
- Clarke Quay
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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