Hubert Burda Media

The Landing Point is our new favourite after-work cocktail bar

The Landing Point is our new favourite after-work cocktail bar

For most tourists, the Marina Bay Sands Hotel is a bucket list: you have to swim at the infinity pool at least once. But the problem is, when you’re in the hotel, you can’t appreciate its architecture. Enter The Fullerton Bay Hotel, with its excellent vantage point that gives you an all-round view of the country’s Central Business District skyline (and it’s really quite an outstanding one, we have to say). 

Lantern is best known for its yummy local bites and a late night rooftop bar to hang out at. But The Landing Point (TLP), better known for its excellent high tea menu, has won us over as the ideal after-work bar with a mix of great cocktails, wide range of liquors and a sunset view that’s hard to beat. If you’re working in the area, this is the place to be by 7pm. Here’s why. 

The tonics used at The Landing Point are made fresh by the mixologists

The tonics used at The Landing Point are made fresh by the mixologists

1. They make their own tonics. 
Forget organic bottled tonic water imported from wherever. TLP makes its own tonic water from scratch. Actually, they have 4 varieties of tonic water, all with unique flavours that are inspired by the mix of East and West that makes up Singapore. Choose from zesty London Mandarin, SILK Route! which has cardamom flavours, Shang-Anise (our favourite, from the herbal spices used to create it) and China-Quat that has kumquat hints. 

The vodka in the Vodka Buck is smoked in-house for greater flavour

The vodka in the Vodka Buck is smoked in-house for greater flavour

2. They smoke their own vodka. 
Vodka is known as the easiest liquor to work with for bartenders, because it has no flavour (not precisely true, but close). In order to give their vodka-based artisanal cocktails more flavour to play with, they smoke the vodka they use to give it that almost peaty-ish hint that adds a lot of character to their creations. That’s brilliant. 

3. They triple barrel-age and double infuse their two most popular in-house cocktails: the Negroni and Manhattan. 
Barrel-ageing is de rigueur these days for most boutique cocktail bars, but few hotel bars do this. The mixologists of TLP, Julius Tallano and Jason Tuazon, age these two cocktails first with ingredients for 13 days, then decant it twice, smoke it and age it for another 5 days. Then they do a second smoking, infuse it once more and the final ageing is over 2 weeks before the last smoking. It intensifies the flavours and gives it a smoothness that’s hard to find. 

The Milionaire's Club, a TLP invention. The drinks are fruit-based cocktail concoctions that are ideal for our weather.

The Milionaire's Club, a TLP invention. The drinks are fruit-based cocktail concoctions that are ideal for our weather.

4. Their cocktails are designed for our tropical climate. 
Few bars use a lot of fruit in their cocktails because they are perishable, which means the ingredients need to be refreshed frequently. But because TLP has a hotel behind it, they have access to plenty of great fruit and herb ingredients and that zest and natural sweetness is translated into their artisanal cocktails such as the 80th Avenue, which is based on sweet mango and pineapple with an agave tequila, shaken with rosemary, fresh lime juice and pineapple syrup they make themselves. Perfect to take the edge off the tropical heat as you watch the sun set from the balcony of the bar. 

Old school. Nearly everything the bartenders use is made in-house and concocted with local ingredients

Old school. Nearly everything the bartenders use is made in-house and concocted with local ingredients

5. It’s old school cool. 
Developed over a year ago, the artisanal cocktail menu is inspired by the significance of The Fullerton Hotel Singapore’s history and heritage. After all it was where the Singapore Club used to be. Thus, the mood of the ’20s is invoked in the drinks, which all bear names that relate to New York during the era but with Eastern flavours that characterise our country’s roots. To add to that, the bar invites jazz bands to perform on a regular basis during the evening, that brings back the mood of the old jazz bars with more modern furnishings. 

The view from The Landing Point

The view from The Landing Point

6. It’s located next to nearly every other high-rise in the Central Business District. 
Clifford Pier used to be the centre of the city’s shipping trade and every significant business building grew around it. The Landing Point’s location, right next to the Pier, makes it the centre of the area. It’s no more than a 10-minute stroll away from most offices in the area, making it ideal for a post-work schmooze or even a place to take your clients for a drink if you like. And if you enjoy the nightly laser shows from The Shoppes at Marina Bay Sands, you have an equally excellent vantage (minus the music blaring from the loudspeakers across the water) while you enjoy one of 10 gins they serve at the bar. 

7. This holiday season, they’re making their own mulled wine. 
Yes it’s a drink that’s meant to take the edge off winter but the bar has made its own twist using Eastern flavours to give a different take on a Western tradition. You can have it as a drink at the bar or buy it to enjoy at home. Either way, it’s light and flavourful, which again makes it great for our weather and palates. 

Check out www.fullertonhotels.com for updates on performances and special promotions as well as menu changes to the artisanal cocktails, which will come every few months. You won’t be bored. 

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