Sago House
A handcrafted cocktail bar built during the pandemic, offering innovative drinks in an intimate setting
Sago House is an independent cocktail bar now operating at 37 Duxton Hill. Its official site says the bar was hand-built by Jay, Des and George, opened during the pandemic, and runs with a menu that changes every week. Time Out Singapore describes it as a divey cocktail speakeasy set up by three industry veterans, including Spiffy Dapper owner George Abhishek, with interiors built largely by hand from upcycled materials. The bar’s weekly menus are built around a tight set of core drink styles such as daiquiri, highball, martini and old fashioned, using ingredients found nearby. Sago House is casual in tone but serious about cocktails, with bookings handled through SevenRooms and social updates used to show the week’s drinks.
Sago House stands as a testament to resilience and creativity in Singapore's bar scene. This intimate establishment, lovingly built by hand during the pandemic, has transformed into one of the city's most compelling cocktail destinations. The weekly rotating menu keeps the experience fresh and exciting, while the rustic interior creates an atmosphere that feels both sophisticated and wonderfully unpretentious.
Selected for its remarkable origin story, innovative approach to cocktail crafting, and unwavering commitment to quality. The weekly rotating menu demonstrates exceptional creativity, while the intimate atmosphere and attention to detail create an unparalleled drinking experience. Their ability to maintain consistently high standards while constantly innovating makes them a standout choice for TheBestSG.
The editors' scorecard - 89/100
Weekly rotating menu and handcrafted interior create a truly unique experience
Expert mixologists providing personalized recommendations and exceptional service
Located in the heart of Chinatown, though space is limited due to intimate setting
Premium pricing justified by quality ingredients and craftsmanship
Constantly evolving menu and creative approach to cocktail making