In Bad Company

The double-height room is flooded with light from floor-to-ceiling windows, with moody industrial lighting and a fridge stacked high with cans from around the world. Taps rotate through stouts, IPAs, sours and lagers, with a strong showing from Australian and New Zealand breweries alongside Singapore locals. Head Chef Tim's dishes, such as otak pâté and sake-poached tofu nuggets, are built to pair with the beer.

It's deliberately hard to find: take the lift in a quiet mall on East Coast Road that most locals walk past. Book ahead at weekends, when the in-the-know east-siders fill it.