Hidden away on the top floor of the Mondrian Hotel in Duxton, Jungle Ballroom isn't a place you just stumble upon – take your date or companion there and you’ll certainly look like you really know the Singapore bar scene. The Mondrian Hotel itself, part of the Accor group's luxury lifestyle collection, sit on the hill at the end of a section of heritage shophouses of Duxton.

Discovering the Jungle Ballroom was a mini-adventure in itself. I began by heading up to the top-floor of the hotel before navigating through a tunnel enveloped in lush greenery in a fitting prelude to the jungle-themed bar experience that almost felt like I was being whisked away from the bustling city streets into a different world.

The bar itself has an upscale and intimate vibe, a blend of modern sophistication and artistic flair, dominated by dark wood tones and deep, earthy hues. The focal point of the room is the backlit bar, which spans the entire width of the space, showcasing an impressive collection of spirits and ingredients sourced from across Asia. 

Opened in 2023, Jungle Ballroom’s theme centers on taking guests on a journey through the jungles of Southeast Asia, with the menu incorporating flowers, spices, herbs, and fruits, and other ingredients with Asian influences. This exploration is spearheaded by head bartender Adrian Besa, whose previous tenure as head bartender at the award-winning MO Bar speaks volumes about his expertise at showing you a great time.

And this brings me to the reason for my visit: the unveiling of Jungle Ballroom's highly anticipated new menu, Jungle Journeys Vol. 2.

This new chapter in the bar's story is the culmination of the team's travels around Asia last year, where they embarked on guest shifts in bars across various locations, immersing themselves in the region's diverse drinking cultures and seeking out exotic flavours and craft native spirits. Adrian, along with his talented teammates Akmal Haqim and Lee Rosli, went through 11 countries, with notable experiences in Cambodia, South Korea, Malaysia, China, Vietnam, Indonesia, India, Japan, the Philippines, and Thailand. 

Ahead of the full launch in October, Jungle Ballroom is tantalizing us with sneak peeks of four unique cocktails from their new menu every fortnight. Tonight, I'm fortunate enough to be present for the first preview, which kicks off with four captivating creations representing Cambodia, Korea, Malaysia, and the Philippines!

My journey began with the "Little Pari," a tribute to the Cambodian city of Siem Reap. This is a boozy concoction made with Herbal Kulen Gin from Siem Reap Distillery, Código 1530 Artisanal Mezcal, Vermouth, Clarified Citrus and Lemongrass Oil. It immediately evokes a very clean and herbaceous martini. The use of Herbal Kulen Gin, a unique spirit distilled with local botanicals, adds a distinct herbaceous touch, while the distinctive lemongrass aroma evoked ice Thai lemongrass drink (Nam Takrai)), intertwined with the distinctive grassy note of traditional mosquito repellent.

On the palate, it was medium-bodied with a clean sweetness, balanced beautifully by citrusy sour plums. It went down easily, leaving a clean, complex, and somewhat drying finish. This is a distinctive cocktail that demands your attention from the get go, and a satisfying and boozy opener to set the stage for a great evening of drinks. It is on the stronger and somewhat herbaceous side, so let’s just say this is a drink for the “adults”.

Next up was the "To Gather," a strawberry soda-forward delight representing Seoul. Made with premium white Tokki Soju, Grey Goose, Black Tea, Kombucha, Ginger ale, and Strawberry soda, this cocktail was unsurprisingly an easy sipper. The aroma of fresh strawberries was immediately apparent, while Tokki Soju lends a subtle, easy-going rice sweetness that invites you to take another sip.

It’s well-balanced, with the zesty bite of kombucha adding a pleasant counterpoint to the sweetness. I’d say this cocktail is pure fun, evoking a sense of childlike wonder with its playful flavours and vibrant bright pink presentation. It's also really squashable so you hardly notice its boozy kick – get this for your friend who claims they “usually do not drink.”

Next up, we embarked on a journey to Malacca with the "Chendol." This cocktail is like a warm hug from a familiar friend, evoking a sense of nostalgia for Singaporeans and Malaysians alike. For those who are unfamiliar, chendol is a beloved dessert in Southeast Asia, typically made with shaved ice, coconut milk, palm sugar syrup and jelly noodles. The Jungle Ballroom has created a cocktail with the essence of chendol, crafted with Jura Whisky, Gula Melaka (palm sugar), Pandan, Coconut and Cream.

From a sip of the stuff, you immediately find that the cocktail stays true to the essence of this iconic treat. The aroma is a delightful symphony of pandan and coconut with the Jura Whisky adding a subtle kick and bringing out the caramel notes of the Gula Melaka. The use of a light and bright Scotch whisky like Jura is a clever choice – its softer profile allows the delicate coconut and pandan notes to shine through while the spirit base still offers an inherent honeyed note. The result is an alcoholic coconut cream cocktail that is creamy in flavour but not in texture. Think of it as indulging in a boozy Mr. Coconut in cocktail form, smooth, easy-drinking, and dangerously addictive. This is a dessert cocktail that you can sip on all night without feeling overwhelmed.

Our final cocktail of the evening was the most decadent of them all, simply named "Ube." It represents Pampanga, the culinary capital of the Philippines. Sweet purple yam, or ube in Tagalog, is a popular ingredient in Filipino desserts, known for its vibrant purple and creamy but subtle sweetness. This luxurious libation is made with the recently famous Ube Cream liqueur from Destileria Barako, Belvedere Vodka, Coconut water, and a touch of Jackfruit.

The sweetness is discernible but not overpowering – tons of vanilla, coconut cream and of course yam. And despite the bartender's estimate of this being at least 20-25% ABV it does not seem the least bit alcoholic until the end – creaminess of the ube cream seems to mask the sharpness of the spirit remarkably well. It's akin to sipping on a creamy yam milkshake. This is a dessert cocktail done right, smooth, easy-drinking, and bursting with creamy flavours without being heavy or cloying. While this is undoubtedly the heaviest cocktail of the night, it's also the safest bet for delighting your companion or date if they look to you for recommendations. Its universally appealing flavours and velvety texture are sure to delight all.

And then, as if the evening couldn't get any more adventurous, I enquired with Adrian about a truly suspicious-looking bottle of brown liquid. Inside, a cobra and black scorpion appear to be locked in an eternal struggle with the snake biting the tail of the arachnid. This, I learned, was snake wine brought back from Vietnam by Adrian and his team, which the people of the land supposedly believe would enhance virility of any man.

Naturally, rallied by a tipsy guest, the crowd and the bartending team began turning on me, daring me to drink a shot from that suspicious cobra-scorpion bottle. And of course I politely declined. And I declined several more times. But then I thought, “what the heck, it's Friday” and I decided to embrace the spirit of the evening.

How masculine I believed I looked after drinking a shot of this stuff (Source: Skyfall, 2012)

The taste was... unique, to say the least. Intensely savoury and medicinal, it was unlike anything I had ever experienced. Not knowing how a raw snake is supposed to taste, I couldn't quite give you my assessment of this drink, but it certainly tasted very memorable and polarising – reminding me of Chinese huangjiu and biting into a large piece of dried cuttlefish. Adrian looked at me in surprise and shook my hand in approval – he did not expect me to go through with it!

But rest assured for the sensible drinker just looking to have a conventionally good time, this was just one of the many curiosities that Adrian's team had decided to stock the bar with. It’s not something you'd find on the conventional menu!

Final Thoughts on Jungle Ballroom

High end hotel bars can sometimes feel pretentious, overly formal or having a stiff-necked atmosphere, making you hesitate entering if you're not dressed to the nines. But at the Jungle Ballroom, it's a different story. The unexpected dare to drink from a bottle of snake wine certainly encapsulated the adventurous spirit of a mixologist’s adult playground. From the moment I stepped through the entrance, Adrian Besa and his team have been all smiles, and they do a great job at creating a very comfortable, casual, welcoming vibe. Their earnest enthusiasm for sharing their discoveries and their playful charisma does a pretty good job complimenting the exclusivity and sophistication of the venue.

Of course, there’s the undeniable allure of the venue. The immersive, upscale ambiance, the meticulously crafted cocktails, and the attentive service pretty much guarantee a thoroughly enjoyable escape from the everyday bustle of city living.

Jungle Journeys Vol. 2

Left: the Okinawan gin-forward Blue Ocean. Right: The Pomelo gin and coffee liqueur-infused Java. 

The journey through Jungle Journeys Vol. 2 has just begun. As we move towards October, sets of four new cocktails from this new menu will be unveiled every fortnightly preview. The first preview period has drawn to a close, but there's much more to look forward to. Aside from the cocktails I've had the pleasure of reviewing, you can anticipate other intriguing creations like the "Blue Ocean." Inspired by the waters surrounding the cluster of islands known as Japan's island paradise of Okinawa, this cocktail is crafted with Masahiro Okinawa Gin, toasted rice and sea grapes, promising a unique fusion of oceanic flavours, ginger, and gin. Another highlight to watch for is Bali's representative cocktail, the "Java." This citrusy espresso martini twist is made with East Indies Pink Pomelo Gin, coffee, orange zest-infused Belvedere and Nusantara cold brew cream, offering a boozy but invigorating coffee experience.

Mark your calendars for the second preview (August 28^th to September 8^th), the third preview (September 11^th to 22^nd), and the fourth preview (September 25^th to October 6^th). And finally, on October 9^th, the full 16 cocktails will be revealed in all their glory, accompanied by the Jungle Journeys Vol. 2 Big Party.

Make your reservations directly on Mondrian Singapore’s official site!

@CharsiuCharlie