Bob’s Bar can be found located at the Capella hotel in Singapore. The Capella hotel is a destination in its own right, being located on a private island just off the coast of Singapore. Whilst we were visiting, we thought it only appropriate that we visited Bob’s Bar for a bite to eat.
During our time there, we sat outside on the terrace on one of the cabanas. This provided the perfect setting in which to relax and take in the buzzy ambiance of the bar. We were very fortunate that during our visit there happened to be a live jazz band playing, which created a lively, fun atmosphere.
To begin, we both enjoyed a fine glass of the Taittinger Prestige Rosé Champagne. We sipped this Champagne slowly as we looked over the menus. We decided that it was only right that we sample a few of the bar’s cocktails, since the list was so inviting.
For my first cocktail, I chose Bob’s Colada No.1 which was a more aromatic take on a classic piña colada. This cocktail saw a blend of Navegante Capella Rum, Plantation Original Dark Overproof Rum, fresh pineapple juice, fresh lime juice, coconut cream, homemade five-spice syrup and nutmeg. It was truly delicious.
“We were especially impressed with the array of homemade syrups which made the cocktails truly special.”
For my second cocktail, I chose the White Flora, which consisted of Plantation Jamaica Single Island Rum, June Fleur de Vigne liqueur, fresh lime juice and homemade ginger syrup. This was a punchy cocktail, balanced perfectly with both sweet and sour flavours.
My partner chose the Cubanistar 27 which saw Diplomatico Blanco Rum, Taittinger Brut Champagne, Tempus Fugit Kina L’Aero D’Or, fresh star fruit Juice, fresh lemon juice and egg white blended to perfection.
Finally, my partner chose a classic Dark ‘n’ Stormy, which saw a blend of Sailor Jerry’s Spiced Rum, fresh lime juice, ginger beer and homemade lemongrass syrup. As with all the cocktails, this was perfectly executed and we were especially impressed with the array of homemade syrups that made the cocktails truly special.
For food, we shared a mixture of tapas-style dishes. We shared the mojito sea bass ceviche with tortilla chips, the wagyu Cuban sliders, the penne arrabbiata, and Bob’s Bar pizzavana, which saw braised pulled pork with sliced fresh pineapple and chilli on homemade pizza dough. The sea bass ceviche was a personal favourite for me, fresh and bursting with a wonderful marriage of flavours.
Alongside our food, we enjoyed a bottle of the 2015, Ruffino Ponte de oro, Toscana, Italy, which was a great accompaniment, medium bodied, with a red berry palate complete with a soft structure.
The service at Bob’s Bar could not be faulted, and with the delicious food and drink selection we’re not surprised that this bar is such a hotspot.
The Bill: £64 per head
