In Bad Company

In Bad Company is deliberately difficult to find — tucked away on the top floor of a quiet mall on East Coast Road, accessed via a lift most locals walk past without a second glance. Those who make the effort are rewarded with one of Singapore's most distinctive gastrobar experiences.

The space is striking: a double-height atrium flooded with natural light from floor-to-ceiling windows, moody industrial lighting, and a beer fridge stacked floor to ceiling with craft cans from around the world. Eight rotating taps offer constantly changing styles — stouts, IPAs, sours, lagers — with a strong showing of Australian and New Zealand craft breweries alongside Singapore locals.

Food is taken as seriously as the beer. Head Chef Tim leads a kitchen that runs a neo-Asian menu — think otak pate, sake-poached tofu nuggets, prawn and roasted jalapeño bisque — bold, unconventional dishes designed to pair with craft beer rather than compete with it. Natural wines and creative cocktails round out the drinks list.

The crowd skews regulars and in-the-know east-siders. The music is curated, the service attentive, and the vibe is anything but your typical neighbourhood bar. Reservations are recommended on weekends.