New hospitality and dining concept temper is soon set to hit Tanjong Pagar's F&B scene!

The brainchild of Ebb and Flow group, the group promises a "sensorial hideaway that’s intimate and playfully unfiltered", just next door from Mondrian Singapore Duxton.

The 4,000-square-foot space combines Bauhaus design with a warm, cinematic feel. It features raw materials and geometric shapes along with moody lighting. A large, arched doorway and a layered, curved ceiling connect the wine room upstairs with a cocktail lounge below.

temper's wine program will be led by Wine Director Roberto Duran, former head sommelier of private members’ wine club 67 Pall Mall. The wine room features a custom-built cellar housing over 1,200 labels and 2,100 bottles from more than 30 countries—with 250 available by the glass.

The cocktail menu is shaped by consulting South Korean bartender June Baek,
known for her earlier stints at Madame Fan and MO Bar and also a Chivas Masters Global finalist and 2018 Singapore champion.

The temper’s Cup (Left) and Star Fruit Martini (Right).

The refreshing temper’s Cup blurs the boundaries between wine and cocktail, lacing
Hendrick’s Grand Cabaret with ripe strawberry, cool cucumber, tropical kiwi, with a
touch of sparkling wine. Meanwhile, the classic Dirty Martini gets a Southeast Asian
twist—its brine swapped for a vinegar-soaked star fruit pickle, lending a tang that’s said to be bright and unexpected.

The T.T.K. (Tutu Kueh) Old Fashioned blends peanut butter–washed Monkey Shoulder whisky with sesame, cacao bitters, and a wisp of coconut smoke for a spirit-forward, savory, nutty sip.

The Jinrikisha (Left), Poppy Den (Center) and Kaws (Right).

With Duxton's Arts and Culture Collection of cocktails, guests can learn of the neighborhood’s history through the drinks, from its beginnings as a nutmeg plantation to the creative hub it is today.

The Jinrikisha—melding Código 1530 Blanco, togarashi shrub, pineapple, sesame, and lime is said to channel the rides that once pulled into the station, while Poppy Den marries smoky Ardbeg 10 Single Mat Whisky with ginger, watermelon, lemon, and rose for a sweet-sour-spicy tribute to Duxton’s opium-laced past.

Capturing the district’s shift into a culturally charged, style-forward destination is the richly built Kaws. Boasted to be creamy, chocolatey and sweet with a herbaceous whisper, a reflection of the six-meter bronze sculpture by temper's doors.

Head Chef Ronald Sim (Left) and Executive Chef Nicolas Tam (Right).

To pair with its drinks, temper's culinary program is headed by Executive Chef Nicolas Tam, chef-owner of three-time one-Michelin-starred Willow, and Head Chef Ronald Sim who was previously from Burnt Ends and Candlenut.

Starters begin with such items like the Crab Roll—toasted soft rolls piled with tender crab claw meat—or the Red Shrimp Carpaccio, flattened Argentinean shrimp with a shrimp head emulsion drizzle.

The wagyu-blend burger (Left) and Red Shrimp Carpaccio (Right).

For something heartier, the wagyu-blend temper. Burger consists of molten cheddar
cheese and Chef’s special housemade sauce, best paired alongside the Crispy Chicken Drumsticks dusted with chilli-lime powder.

One key feature is a seafood tower stacked with ocean-fresh oysters, Dungeness crab, mussels and crustaceans—served in two sizes for sharing or feasting!

For a sweet finish, try the Pastel de Nata, Portugal's famous custard tart, served warm with a side of cinnamon.

The cocktail lounge also has a bespoke music program curated by Joshua Pillai—DJ,
Phat Cat Collective co-founder, and former Head of Programming and Music at CÉ
LA VI Singapore, KU DE TA, and Mandala Club.

Under his guidance, temper's soundtrack drifts across eras and genres, ranging from vinyl deep-dives to late-night spins of soul, funk, and obscure Asian gems.

temper will be open from September 1, 2025 from:

Mondays to Wednesdays — 5pm to 1am 

Thursdays to Saturdays — 12pm to 1am

Starting from October, temper will host its Adult Brunch every first Saturday of the month, and a Family Brunch on the last Sunday from 12pm to 4pm!

Kanpai!

88 Bamboo Editorial Team