The Single Cask, one of Singapore’s favourite whisky bars, has returned bigger and bolder at its new home along bustling Amoy Street—and now, it’s not just whisky they’re pouring. They’ve evolved into a full-fledged cocktail bar with an exciting new drinks programme and a Modern Singaporean food menu to match.

The new spot is easy to find and just along the locally familiar Amoy Street, nearby the entrance to Ann Siang Hill Park. Look for 73A (between Nouri and Alati) and climb the vibrant yellow stairs to the second floor.

Once you step inside, the first thing that greets you is an impressive wall filled with The Single Cask’s iconic, hefty rectangular bottles of Scotch whisky, each personally chosen and bottled by the three bartender-owners: Brendan, Yi Xian, and Wei De.

These are the single-cask bottlings that whisky lovers swear by at TSC – uncut with water, all natural in colour, never chill-filtered, and often matured at TSC's own warehouse in Scotland itself.

But what really surprised and delighted me on this visit was their brand-new cocktail menu, thoughtfully crafted by Wei De, who isn't just a whisky expert: he's previously clinched a top-3 finalist spot at the prestigious Bacardi Legacy Cocktail Competition.

The cocktail programme revolves around the five classical elements—Air, Earth, Fire, Water and Wood—and they’re not limited to whisky. In fact, these concoctions also feature premium mezcal and brandy, broadening the bar’s appeal way beyond just Scotch.

One standout we tasted was the "Earth" cocktail, a combination of Spanish brandy, black lime, and wintermelon. The rich, fruity warmth of brandy blends effortlessly with the nostalgic sweetness of wintermelon tea—refreshing yet complex, familiar but elevated.

"Wood," meanwhile, was another highlight, featuring mezcal, mastic resin, Cocchi Americano, and yuzu ponzu. Its rich agave sweetness was an immediate giveaway that mezcal was part of the ingredients. Herbal depths from the spirit pair beautifully with the pine-like aroma of mastic. The crispy fish-skin cracker cocktail garnish alongside adds the perfect salty crunch to complement each sip.

The "Wood", "Water" and "Earth" cocktails we sampled.

For whisky fans, "Fire" brings Scotch back into focus—a smoky, peated whisky paired with vibrant bell pepper, lacto-fermented chilli, yuzu, and aromatic Thai basil oil, creating a cocktail that’s bold, spicy and quite intriguing.

While Earth, Fire, and Wood are full fledged cocktails, Air and Water are actually sophisticated mocktails, which guests can choose to spike them up on request. The seasonal kombucha called "Air" was a refreshing watermelon version when I visited, while "Water," a richer mocktail featuring water chestnut, sugarcane, wintermelon, and jaggery, had an indulgent, mellow sweetness reminiscent of classic Asian dessert drinks—comforting, balanced and wonderfully layered.

Food-wise, TSC’s new menu focuses on Southeast Asian flavours, skilfully reimagined with finesse. My personal favourites from the smaller bites section include the "XO Corn Ribs", corn on the cob generously coated in sweet and spicy whisky-infused XO sauce, grilled to umami perfection with a scattering of koo chye (fried garlic chives). Another instant hit was the quirky "Beef Calamari," which contains neither beef nor calamari—it’s crispy, deep-fried cow tripe that’s honestly better than regular calamari, especially paired with a punchy two-week lacto-fermented chilli aioli. All the better if you're allergic to seafood. 

Yet for seafood lovers, the Halibut Sliders are irresistible, featuring crispy breaded halibut nestled in fluffy mantou buns with shio koji, fennel remoulade, and coleslaw. A gourmet take that easily beats any fast-food fillet-o-fish.

The mains delivered as well, particularly the juicy, perfectly golden Taiwanese Fried Chicken (T.F.C.). But the standout surprise was the Abacus Seeds (算盘子)—an unusual but utterly satisfying reinterpretation of the classic Hakka dumpling dish, made here with Thai taro, savoury French mushroom duxelles and some sort of fine seaweed salt. True to its Hakka roots, this dish was all about the al dente texture of the "seeds". Trust me—it tastes as good as it sounds intriguing.

Dessert capped the evening perfectly with a classic, comforting brownie.

Of course, a visit to TSC isn’t complete without whisky. We recently indulged in their 34 years old North British Single Grain whisky which was beautifully creamy, smooth, and mellow.

The bar’s current lineup also includes some exceptional pours: a Secret Speyside Glenfarclas 12-year-old, a Glen Mosset (actually a 7-year-old Benromach in disguise), and a Bruichladdich “Rhinns” 12 Years Old, a less-commonly-seen blend of unpeated Bruichladdich and peaty Port Charlotte, aged in Premier Supérieur Sauternes casks.

It's been fantastic watching how TSC has evolved—still beloved by whisky enthusiasts across Singapore and beyond, but now with so much more to offer. With an outstanding new cocktail menu and serious dinner options, there’s every reason to revisit this iconic bar again soon!

Kanpai!

The Single Cask, Singapore

73A Amoy St, Singapore 069892

Open from Monday to Saturday, 5 pm–12 am

Reservations recommended: Official Website

@CharsiuCharlie